Instead of spring onions and chicken stock, I decided to go for heavy cream with some parmesan, nutmeg and thyme this time around. Not really the healthier, but certainly the more luxurious option. Slicing the potatoes a bit more thinly also makes for some wonderful crispy bits.
As I said, the idea of using marshmallow fluff (essentially a melted sugar meringue) as an ice cream base didn’t let me go, so I decided to mix in some whipped cream and cocoa, and the result is… actually pretty decent, probably the best chocolate ice cream I managed to produce sou far. Decided to serve it with toasted pecans and whisky soaked brown sugar streusel, and wow, that combination turned out incredibly well. You have the dark and smooth chocolate contrasting with the crunchy and toasty streusel and nuts, and the light whisky aroma lingers somewhere on top, adding some delightful depth to the dish. A pleasant surprise, even though I can’t shape quenelles to save my life.
Now that the rice is coming decent and I’m not completely embarrassing myself with the shaping, it’s easier to get playful. Spicy tuna, toasted sesame, carrot, cucumber and spring onion. The egg yolk isn’t exactly traditional, but kind of a play on similar rice dishes like tamago gohan.
Not much too say here. Well, I actually did add too much chicken stock and overcooked the potatoes, but it was still tasty.
Which poses the question: If this is a dragon roll, what would a dragonborn roll look like?
*HARF Harf HARF!!!!… a Pigeon arrived for you!
It was a rather cute little thing, but had a strange accent. It instructed me to tell you the following:*
*clearing throat*
Hear thee, hear thee, Harfimdur Blackbuckle! Ye have come to know of your many talents. The fluffienes and exquisite handling of thy spoon, knife and lovely instruments have left thy indeed inspired.
Ye, the secrete council of the culinary bardig association (CBA) of Qirm, would like to congratulate thee not only to what thee accomplished, but furthermore ye are looking forward to the creations thy cunning Harfimdur will be creating in the future. Ye, be assured, will have thine eyes furthermore on thee and await greatness and grace in thee work.
*then the Pigeon winked… I did not know they can even do this*
So, with much respect and delight, ye wish thee further adventures, to hone thee skills. One day ye may cross paths. Be assured and kindly warned *another wink* a friendly duell, followed by a banquet my take place.
Fare well, young and ambitious dwarf!
Thine sincerely,
avant-goûter
*PS.: Make Sure to give Einar and Sou Far some extra food, they… amm… thine-something need some more!*
Pork and cabbage, some onions, thrown together in a sort of pancake. Literally however you like it.
Decided to freeze the marshmallow fluff on a whim and holy shit, it stays soft and scoopable even when cold. Now I’m thinking about adding cocoa or chocolate and seeing how that holds up. I heard some insane fools once tried to develop a recipe for whisky filled chocolate spheres in chocolate ice cream or something. Pfff, stealing gold from under a waking dragon’s nose sounds less complicated…
Whether you’re godless or devout,
The craziness makes you scream and shout,
But good food you can’t do without,
Just roll your sushi inside out.
I could probably hold a sermon about booze, great cause and fuel of many an adventure, or misadventure, but let’s also give props to caffeine, the stuff that keeps your eyelids open when you have to take watch at some ungodly hour because of course baddies and bandits don’t care about being polite.
