Flour and water, touch of salt, spoonful of oil, it should be so simple. But to go from a shaggy, sticky mess to a dough so smooth, you could inflate it like a balloon, takes a little bit of patience and care. Add some scallions and Sichuan pepper, employ some ingenuity when rolling, and you’ll be rewarded with a crispy, chewy and layered treat.
1
Somewhere, somehow, aeons ago, the gods of creation probably decided that potatoes, eggs and onions are meant for each other. And while I don’t dabble in the finer details of divine worship – I find it distracts me from a raucous song or a good drink – I thought it wouldn’t hurt to oblige.
Don’t you hate it? You stock up on your food, go adventuring, things turn super weird, you get distracted, next thing you know you have a bag full of stale bread.
No worries, just steam those suckers and serve them like tacos with some crisp lettuce and a nice dipping sauce.
Does not make the stuff we run into less bizarre though. Like at all.
*Haps*
2
More leaky than I would have liked and less intense than I remember, but hey, it kinda works and doesn’t put me in mortal danger.
Now I wonder what it would be like to smoke things with spices like cinnamon and star anise… and I smell like a bonfire, go figure.
1
I remember when I was a little Nim, my mother always cooked these delicious meal for me….
From time to time I wish I never had to leave her.
But anyway it’s full with good stuff. It will give you strength and endurance. Let’s see who can last longer (twinkling to Quiz).
1
If you’re making Yorkshire pudding and are too lazy to pour individual ones, just dump it all in a pan and watch it go, aka the toad in the hole method.
It might be the jankiest damn smoking gun in the world though. Couple years old, haven’t even used it yet.
Now I just have to figure out what I’ll use it for and whether I want to risk burning my house down. Supposedly you can smoke vanilla ice cream, which sounds bonkers honestly.
In case you’re wondering what the title is referencing: La Trahison des images
1
[In a corner at the campfire Alduhir sits and scribbles into a small notebook]
Things keep getting weirder. This stone disease thing was strange enough. I mean, we ended up curing it somehow, but don’t ask my how that actually worked. For one I was quite distracted with that whole raven thing and also there is the other thing… Sophia might be the only one who really would have understood it, but we parted ways with him during that time. Pity, he was probably one of the few sane ones of this group.
Anyways… For some reason we decided to put some believe in the ramblings of Sou Far and find the source of his newly found aversion to fire. If you ask me, that guy had mental issues long before. That cleanliness craze is definitely not normal. At least not where I grew up. I wonder what they did to him in that monastery…
The newest fad is that they think they’re now master chefs and discuss recipes during travel. Well, at least the food got better now. Much better in fact. Especially Harf seems on a roll! I didn’t know dwarfs can be such good cooks. But then he is probably not your ordinary dwarf. They kept bugging me about contributing, so I made pork strips with apples and onions. One of my gotos while traveling. Luckily I had some juicy apples left. Those did fit rather well. Also, the apples were payed for this time! Even if -stealing- liberating apples from the unknowing fruit merchant is ideal to hone your skills, I think I’ve learned my lesson last time…
12
“Haps … munch …“
A Ranger always manages to find food and I fur suuure never starve. “munch .. munch”
But let me tell you spring is the best time if you want to experiment with the things, that nature presents you. “munch .. munch” Coughwort for one is obviously always a feast for the eyes, “munch” but a dressing made out of it’s stems “munch munch munch munch … munch munch” fits the little puffs filled with goatcheese and some salmon just perfectly.
“Wait! why is my plate empty?”
2
Pork ribs with a kombu, salt & lemon pepper dry rub.
So, if you want umami (essentially glutamates) in your food, there’s many ways to go about it. Soy sauce, fish sauce, miso, parmesan, tomatoes, mushrooms, plain ol’ MSG, heck, even green tea has some, and there’s many more sources. What really fascinates me about kombu right now is how it totally adds a savory taste to whatever you throw it on, but at the same time it seems to be much more subtle than the other ingredients. Your ribs just happen to taste more mouth-watery all of a sudden.
