#cooking instructions

[furiousgoldfish]

Survival skills: Cooking, Cleaning, Laundry, Living space maintenance, and other extra stuff, for those who need the basics because they've never been taught by abusive parents/caretakers! (this post is cooking only, I made another post for the rest)

Cooking

I'm going to assume you know absolutely nothing about cooking, and you're just looking for basic survival meals. There are videos online but it can be overwhelming to watch them without knowing the basics!

One of the first thing people usually learn is to make eggs; this is how you do it:

You find a pan, some eggs, and turn on the stove. You only turn the part of the stove on that you're intending to use. New stoves can be turned on by a click of a button that tells you which heat circle you're about to activate, old gas stoves sometimes need a little lighter, in order for the gas to catch fire! Don't worry; the fire will only be enough to heat up your meal. Once you've successfully turned the heat on, you put a pan on this heated area, and you leave it there for a minute or so, because you want the pan to be hot before you start putting food on it. That way the food will stick less to it too. You pour in about a spoonful of oil, if the pan is heated enough, the oil will easily spill around, then crack an egg directly into that oil, carefully not to splash oil on yourself. You can crack as many eggs as you want in there, depending on how hungry you are. The easiest way to crack it is to do it against a surface, and you're trying to keep any shell from getting into the pan – if you get some shell in, you can fish it out using some utensils.

If your pan has a lid, you can close it to allow the egg to be surrounded with heat on all sides. Some people like to add in a little water to steam the top of the egg, when they close the lid! The water will evaporate (if you add it, you don't have to). You'll see it's done very quickly, when the eggwhite is all in white color, and it gets a little brown on the bottom, you can check with a fork if it's brown yet! You turn the stove off, put the eggs on a plate. You salt it at your preference, and you have a meal.

Pancakes are the second thing I ever learned, it goes like this:

You need a bowl big enough for the pancake mix, a pan that is flat at the bottom, a whisk (or a fork if you have no whisk), a knife or some long flat utensil that can flip pancakes. One or two eggs, milk (can do with water too), flour, sugar, salt. American version uses baking soda or baking powder, in my country we do without that and will sometimes add mineral water. Baking soda and baking powder just make them puff up and make the little air bubbles inside of them, so you can decide if you want flat pancakes or puffed up ones!

You crack the eggs into the bowl, add milk (you add however much you want the mixture to have, there's no hard limits), add a spoon of sugar, pinch of salt, and you mix this up with a whisk or a fork, and then add flour bit by bit, until the mixture becomes a bit thick. It's still supposed to be liquid, you're supposed to be able to pour it out easily, but the consistency is supposed to be thick enough to not be runny, if you drop some on a plate, it should not spill around. If this is confusing, you can try making it with different consistencies and see which one you like best and which one works best for you!

Once you have your pancake batter, you can turn on the stove, put your flat pan on it, and wait for it to heat up, you want it hot before you start. Put about a spoon of oil on the pan, pick it up and angle it around, so the oil covers the entire bottom of the pan – if the oil is hot, it should spill around the pan easily! Then you can grab either a big spoon, or a telugu, or you can just pour directly from the bowl, the pancake batter. If you've added baking soda or baking powder, you want small little puffed-up pancakes, so you add them in little circles and wait for them to be cooked on one side. If you want flat pancakes, you add the mixture to the middle, then grab the pan and angle it around so the batter spills over the entire pan, so it covers the entire bottom of it, like you did with the oil.

It's cooked on one side when it's no longer looking liquid on the top, usually within one minute. At that point you grab your knife, or whatever utensil you have that can flip pancakes, you push it under the pancake, see if the entire pancake is unstuck to the pan, if there's bits sticking, you unstick that first! If you can easily separate the pancake, you try to flip it. Later when you have more confidence, you can flip them just by grabbing the pan, shaking it to unstick, and then snapping it so the pancake snaps up, turns in the air and falls down – it's what I usually do, but you need to be careful to not have a lot of oil under it in that case.

If you mess up the flipping, don't worry, it's still edible even if not cooked perfectly on both sides, it also happens to everyone on the planet, I mess this up regularly, you didn't do anything wrong, pancakes are fickle and don't listen to reason or logic, you can still eat it, it's all good.

Once it's been cooking on the other side for half a minute or so (usually takes less time to cook the other side), you can slide it onto a plate, then cook the rest of your pancakes (usually the first looks the worst and the second one is better), and then you can put whatever toppings you want. We usually use jam, or cocoa, it can work with just sugar, or maple syrup, or honey, or fruit (berries), or some melted chocolate. You can eat it as-is if you don't have anything. In any case you've made something nice tasting that has some protein from the eggs, milk and flour, and you're not going to be hungry after eating them.

Vegetables

I'm going to assume you don't know anything about vegetables, and what you need to know is that there's 2 main differences between veggies: cooking time, and whether they let water out, or soak water in. You can cook any vegetable in water, salt it, and it will become edible, it's not complicated, it's healthy no matter how you do it. If you want to mix different vegetables, you need to know what their cooking time is, so you could add them at different times in your soup/stir fry/whatever you're doing.

All of the legumes (beans, peas, chickpeas, lentils, soy beans) will take water in when they're cooked, they usually are soaked about 8 hours before cooking (lentils and fresh peas don't need the soak) and then cooked for about an hour. Soaking just means you put them in a bowl, cover them so there's twice as much water in there as beans, and then just leave that for 8 hours. Afterwards you throw away that water, put them in a pot, pour new fresh water over them, put this on heat until it boils, then reduce the heat so it's not bubbling so violently, it can be a very gentle bubbling, cover it and let it cook for about an hour. Then you can take one out with a spoon, check if it's soft and nice tasting, and if it is, you're done! You can now use your cooked beans for a meal.

Fresh peas you can just cook for 10 minutes and they're done, lentils can take up to half an hour, chickpeas can be an hour and a half of cooking time, you can adjust this to how these taste to you. After you've done your basic cooking of them, you can eat them in a salad (you just add some oil, salt, vinegar, spices and whatever other veggies you have, and you got a salad), or you can additionally bake them, cook them in a pan, use them for other recipes. You can NOT eat these raw, you need to cook them until soft, if you attempt to eat raw legumes, you will get poisoned.

Vegetables like cabbage and asparagus also likes to take in some water, so be sure to never let them cook just on oil for long, they get softer and nicer with some water.

Vegetables that let water out while cooking are: Zucchini, tomatoes, peppers, beets; this means that if you put them in a pan with some oil, the mix will get soggy quickly, they will let out their own juices, which you sometimes might want! Also they will let more juice out more quickly, if you salt them, salt helps take juices out.

Vegetables that don't take water in or out, meaning they can be cooked just on oil and the mix will stay the same: onions, leek, potatoes, green beans, garlic, carrots, pumpkin. You can put any of these in a hot oiled pan, cook them, and you will get a nice stir-fry, that won't get soggy. You can also add the peppers, zuchinni, or any water-letting vegetable in, and then cook it until all the water evaporates, that works as well! This is then a sautee, meaning you're cooking the vegetables in their own juices, which is delicious.

Greens like spinach and swiss chard are usually added to stir-fry mix last because they are done cooking very fast. Okay let's look at some of the cook times (these are in water, oil cooks them all faster):

Cooking times for vegetables

Potatoes: 20 minutes if in big pieces, 10 if cut really small. Cannot be eaten raw, poisonous when raw.

Carrots: Can be eaten raw, you can cook them for any time you want, they'll get soft after 10 minutes, in soups they can be cooked for long time to let the flavor out.

Zucchini: takes only 5 minutes to get soft and start letting water out, you can cook anytime in a soup, it's not poisonous when raw either.

Peppers: will get soft after 5 minutes, can be eaten raw and are full of vitamins.

Pumpkins: 5-10 minutes to get soft, can be cooked in soups for longer.

Onion and leek: 5 minutes, gets soft very quickly, you can cook in soup for any amount of time, this is the main flavor of many meals! Onions and leeks are added to meals specifically to make them flavourful, and so is garlic.

Green beans: 20 minutes, don't eat raw.

Peas: 20 minutes if fresh, longer if they're dry and soaked.

Spinach, swiss chard, other greens: they're done in an instant almost, a minute of cooking is enough.

Broccoli, cauliflower: 5-10 minutes, depends on how small they're cut.

How to make a vegetable soup:

You'll need onions, and other vegetables of your choice, you can decide which ones mix well for you. Where I live it's traditionally onions, parsley, celery, carrots for the base, and then it can be leeks, potatoes, peas, green beans, broccoli, cauliflower, zuchinni, peppers, even just one or a few of these ingredients will make an okay soup, you can mix and match them to your liking or according to what you have. The main flavor of the soup usually comes from onions, or garlic if you want to make garlic-tasting soup.

You cut your vegetables first, and the size doesn't really matter, you cut them how you want to eat them, it won't specifically affect the quality, can make the cooking time less if you cut them really small.

You turn on the stove, put a pot on it, let it heat up for a minute or two. Then you add a spoon or two of oil, and you add your onions. You let onions cook for a few minutes while stirring them, this is your main flavor, and the longer you can stir them without them getting burned, the better the soup will taste. When they start browning, you can add other flavor enhancers, like garlic if you have some, salt and spices, and if you're doing potatoes or green beans or leeks, I would add those in sooner too, because oil enhances their flavor. Once these have some good flavor profile, you can add the rest of your cut veggies, and pour water until all of your vegetables are covered. Then you let the water come to boil, reduce the heat, and let it cook until the longest-cooking vegetable is fully cooked.

Soups made of only vegetables are not super filling, so people will usually add some pasta-like stuff in it, I will make a little mixture out of flour, water and salt, with soft consistency, and then add spoonfuls of that in the soup – this is done in the last 5 minutes of cooking, because this only needs a few minutes to cook. That will make your soup more filling!

It's also normal to add some kind of meat to your soup from the start, to enhance flavor and add more nutrients, I can't really write about this because I actually don't consume meat so I am not smart about it, but I know stuff like pieces of meat, or pieces of bone are added to soup, and then soups are cooked much longer in order for the nutrients and the flavor to combine.

If you're feeling super lazy you can just add bunch of vegetables and pasta and whatever to a pot, add water, boil, and it will still be a soup, even if you don't pay attention to how flavours combine and if cooking time is not aligned, this will still turn into something edible if you add salt and you won't be hungry or lacking in nutrients. So if my detailed description sounds intimidating, you can do it in whatever way. Just adding water and heat and salt to vegetables, makes them edible, and you can eat that and be done. It doesn't need to be perfect.

If you want to make a specialized soup, like mushroom soup, tomato soup, pea soup, it's basically the same thing with putting some onions on oil, but then you just add this one thing you want your soup from, like you'll just add tomatoes, garlic and some spices to the onions if you want tomato soup. For mushroom, you just add mushrooms and whatever spice you want, and later you can blend it with together if you want a creamy soup. For peas, you just add peas on top of onions, add water, cook that, smash or blend it to make it creamy. Those are super easy soups, and onions are a base flavor for all of them. And you can even do it without onions and it's fine, they'll still have an okay taste.

Sauces: are very similar to soups, except you add some flour on the oil, mix that to make a roux and then add water to make it thick! You choose whether you want a tomato sauce, mushroom sauce, or whatever else, and you make it a thicker consistency than a soup, and with more concentrated flavor (less water).

Mashed foods: you cook your vegetable in water, cut to any size you want, once the cooking time is over and your vegetable is super soft, you pour the water our (you can reuse it for soups later), add salt, you can add some butter or milk if you like it more creamy, and you mash it with a masher or a fork, until it's all mashed! You can do this with many vegetables, you can make mashed potatoes, pumpkins, zucchini, carrots, peas. You can even mix two veggies, I love mashed potatoes with zucchini mix.

Fried foods: I don't do this a lot, so I am not the best to explain it, but the basics of this is that hot oil cooks the food much quicker, draws out much more flavor, and makes it delicious! It also adds a decent amount of calories so it's great for when you need a lot of energy quickly. I know people like to smash pieces of meat, cut it or grind it into small pieces, then mix it with cut up onion, garlic, spices and herbs, add some flour, and then form it into nice little patties, which they can fry on oil, and it makes for a good sandwich pattie. You can also make this type of pattie out of vegetables, if you mix some cooked beans, soy, lentils, potatoes, cabbage savoy, kale, really anything with some flour, garlic, spices and salt, and form it into a pattie, you can put it on hot oil and make a little burger pattie, or mix it with some mashed potatoes to create a meal.

I'm unable to make detailed instructions for meat as I don't consume it, but I know it's important to cook it thoroughly, and make sure it's never raw in the middle, because it could give you diseases otherwise. I won't go into making bread because this post is already too long, but if you want me to write it out in detail, let me know!

If you want to make more specialized meals, you can find instructions and recipes anywhere, knowing the basics will make it easier to understand any recipe out there. I myself am not good at baking so I won't go into that!

I'm going to write a separate post on cleaning, maintaining space and laundry, because this is already very long and might be overwhelming to read. If anyone wants to write details about non-vegetarian dishes, please do add it in the comments!

[ai-botz]

Tiamat sovereign of chaos walks us through the preparation of chicken parmesan

“Ah, the delectable Chicken Parmesan, a tantalizing symphony of flavors that dances upon the tongue. To craft such a masterpiece, one must embark on a journey through the culinary realms, gathering ingredients from every corner of existence. Begin by procuring a plump and tender chicken breast - preferably raised in the sun-drenched fields where herbs grow wild and free.

The artistry begins with the breading, a delicate dance between the crunchy armor of panko crumbs and the savory embrace of grated Parmesan cheese. Dip the chicken into a bath of seasoned egg wash, then roll it in this heavenly mixture, allowing each morsel to be caressed by a symphony of spices and herbs - garlic powder, oregano, basil, salt, and pepper.

Heat a shallow pool of olive oil until the surface glistens like a mirror, then gently place the crusty treasure into the fiery embrace. The heat should be low enough to permit a slow and even fry; let the chicken engage in a slow-burning courtship with the pan, flipping it only when the underside has transformed into a golden-brown masterpiece.

Now, prepare the sauce, a luscious, tangy tomato base that is both comforting and invigorating. Let simmered San Marzano tomatoes meld with garlic, onions, basil, and oregano until they become a thick, fragrant elixir. Add a touch of sugar to tame the acidity and a dollop of cream to soften the edges.

Finally, layering is an art form unto itself. Begin by smearing a thin layer of sauce across the bottom of an enameled baking dish, then nestle the crispy chicken in this crimson blanket. Spoon more sauce over it like a loving mother, and then shower the whole creation with shredded mozzarella cheese.

Slide the dish into a preheated oven and watch as the cheese melts into a silky river of bliss, creating a gooey, cheesy crust that will make your heart sing. After a brief sojourn in the inferno, the chicken should be cooked through and the cheese molten.

Serve this exquisite creation with a side of al dente pasta or a simple salad, and let the celebration commence. Savor every bite, for it is a testament to your culinary prowess and the mastery of the art that is Chicken Parmesan.”

[ramyeonpng]

cooking instructions

[perrenialprincess]

“Resist the urge to stir.” Cackling.

[drwendydearborne]

How To Follow A Recipe

You might think that it’s easy to follow a recipe, but like many others, I tend to scan, and focus in on the elements that I consider to be the important aspects for recreating a recipe. That is until something goes kinda, radically wrong. Then, I’ll back track and see that I missed a vital piece of information. Sometimes it’s okay, and other times it’s not! It’s important that you are able to…

[sadhana1970]

Eat luchi with semolina

[skwonkk]

Cooking instructions

Don't forget the wine! tomato amazing Place the chicken in the pan; The icing on the cake. Inside Al Alam Building empires. many people Please don't help. Add spinach and mushrooms. Remove the skin. twice White seeds Kiwi Everything counts. Mayonnaise is a type of cheese. Instead, respond This is a sports game. My friend Olivia is on stage. Deckard's eyebrows met. They are called baked beans. Did you get this message? That's it twice Willa is like a cat. bread and water It is a difficult task. Half of them went to Baker. Why do dogs hate pigs? Such thoughts and feelings Heaven is heaven.

[tiffanyachings]

it would have been very beautiful. camilla would have had to cook (horrible bone soup)

[mrgladstonegander]

[d8tl55c]

oh boy !! ! ! ! !!! ! thANK y0u all for the kind words on my last art posts. you all get it and i was/still am so happy about it

as promised, here's some close-ups of the comic for image quality's sake, and other screenshots i rescued from the community whiteboard (and something else)

first up another sketch of mystery gender-ambiguous being. (please send me more name ideas for them if you got one- i like to hear em! (reminder it's the side character that appeared for <10 seconds in AvM Ep. 30))

a few fav scenes

emotional support cwab

they weren't meant for this purpose exactly, but i do have countless "fluffy sticks" loose in my notes and homework sheets from the school years.

papery critter.

even when i wasn't confident in fur or feathers, they helped me practice posing and create some satisfying gradients/flowing poses. (im a sucker for good tail poses) (oh yay! i found a good pic...)

and finally, little sneak peak for you for reading so far ;3

i realized that whiteboardfox is pretty great for my working needs. simple and to the point and all. feels nice with the mouse and the tablet.

so i started hashing out a big project idea just to see if it holds up and

[

several hours later ...

]

oh

oh man

it's a little bigger than i expected

<next>

[batrachised]

learning about old-timey recipes in this LM Institute seminar and fascinated by how vague they were; the examples given don't have bake times, don't have measurements, etc. There are varying reasons for this (one the speaker gave was how flour was not consistently milled and so the amount of flour needed could differ, and so recipes advised on texture instead of measurement) but as underlined by the speaker, it sheds a new light for me on the husband on the LMM story who is asked to bake a cake by his wife and is bewildered on how much vanilla to use

[tanoraqui]

Dungeon Meshi Liveblog: Izutsumi! and Elves

Chilchuck my love, you so fucking asked for that one.

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You woke him from his nap!!

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Asfslkfjsk was the fact that Senshi accidentally made this guy in the show? I don't remember it.

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I love how this fight showcases how fast Izutsumi is. Girl's got a Dex of like 22.

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Fuckin' tragic that this is just a chapter cover and they never actually, so far as I'm aware, dress in sheepskins the way they dressed in frogskins.

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Not to be Edgy(TM) but I'm pretty sure that by this definition, humans, especially magic-users, are also "monsters."

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The green-growing, snow-free cavern with the barometz suddenly appearing is I'm pretty sure the most blatant the dungeon has been so far about giving people what they want - except possibly for this usually hot & humid floor being freezing in the first place, just because Laios said he didn't like the heat.

I hope it keeps doing this sort of thing after he becomes king. I know that's not how this works but god I love a sentient land, especially one that tries to accommodate its people. Alas that this one's all a honey trap for flies.

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It's very clear to me that, while Izutsumi may genuinely prefer to avoid strenuous effort, either physical or emotional, most of her argument with Marcille in this chapter is about her testing the boundaries of the group's tolerance for her. Where she was before, they'd tell her, "You'd think you could be a little more grateful to us for taking you in." And this is a philosophy that Tade, Izutsumi's closest friend and the one other subordinate-due-to-species person among them, bought into:

Izutsumi was skeptical...but that's still what she lived with. Until now, with this new group, where she's getting mixed messages - or, what feels like mixed messages, between what the group does and says and what she thinks they're saying based on her past experience.

Chilchuck calls her a beast, then basically has her act as distracting bait for a dangerous period of time while the rest of the party (is busy being injured or tending to the injured) does nothing to help, and all Chilchuck does to help Izutsumi kill the ice golem is mark its weak point for her. But then he compliments her skills, apologizes for being rude, and gives her her own pack and bedroll, truly welcoming her to the group. And when she remarks sarcastically that nobody cares about a beast being naked, Marcille only redoubles her efforts to help her keep her modesty, while the others bind Laios's eyes because he's the one who's going to Make It Weird - not Izursumi. Laios stays blindfolded throughout the steam bath scene because the party respects Izutsumi as a person.

So then she starts that fight over food, partly because she genuinely doesn't want to eat gross things - and more importantly, doesn't want to risk becoming even more a monster than most people already view her. But also because she wants, perhaps subconsciously, to see what happens when she's "supposed" to be a "team member" now but she disobeys the more senior members of the group.

This chapter threads two needles, builds two distinctions: between "earning your place" and "pulling your fair weight", and between "doing things you don't like for others (on their orders/for their goals)" and "doing things you don't like for you (for your own goals)." I think it...could do better at it? Like, Tade is kinda failing at step 1, because it's not clear to me that she realizes needing to "be useful" in order to stay is inherently fucked up. But she DOES think of that as her personal goal, even if it's actually externally imposed, and she's okay with putting in hard, sometimes unpleasant work in order to achieve it.

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Kabru internally, triumphantly: CAHOOOOOOOOTS!

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{fond sigh} the Elves from the West on their white ships with avian figureheads... They may be dicks, but we do love a Tolkien reference.

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CANARIES IN THE COAL MINE. I have NO idea if that translation is intended but my god I love it. If it's deliberate, is it a subversion of that concept or is it an indication of what the Elvish government thinks of their crack team of dungeon-delvers?

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BIGGEST, BLUEST EYES OF PERFECT* HONESTY*...followed by the visible pupils of honest evasion. Man, I'm really enjoying the Shuro-Kabru dynamic here, too? Shuro like, "Don't bullshit me. I'm a prince. I'm willing to help, but I know a politician when I see one." They vibe, your honor. They bonded over one of the weirdest and most traumatic meals of both their lives.

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LMAOOOO. This was NOT in the show!

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I love how Namari greets him excitedly and immediately asks for news of Falin, and Shuro says nothing but, really, everything; and Namari changes the subject to something lighter that's still gossip about their friends. I don't really expect it to happen but I'd LOVE to see the whole old Touden party reunite in battle or just around a campfire again, because it's clear they were a very good party of dungeon-competent people who worked and got along well together.

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Srsly though the opening view of this scene is such eloquent dynamic-establishing, vis a vis the elves relationship with the Island Lord and, well, everyone else here. We heard people muttering nervously in the streets, we heard Kabru's brief but heartfelt story of Utaya... And now we get this:

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The words of a man who would definitely for sure not have a single problem, not a one!

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Wait, what shady side business did Shuro have?! I love that Chilchuck is objectively the most reputable person in the party... Except really he fits in with the others: I bet a lot of parties don't want to hire That Bitchy Pushy Halffoot, any more than they want to hire an Easterner with weird vibes or the daughter of an infamous thief. (Or a mysterious elvish mage who won't explain her real reasons for wanting to explore dungeons, but Marcille would've joined the Touden party anyway, for Falin.)

It shows how Laios's trust of others pays off just as often as it doesn't.

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THIS IS IT, THIS SORT OF IMAGINE SPOT IS WHY I LOVE KABRU VERY MUCH.

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THE WORDS OF A MAN WHO WILL DEFINITELY FOR SURE NOT HAVE A SINGLE PROBLEM, NOT A ONE!

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...hot.

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kitty cat

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I like how this sort of comment is obviously genuinely hurting Laios, and Chilchuck does kinda genuinely mean it, but also he's saying it more reflexively than anything. Laios says or does something Particularly Fucking Weird; Chilchuck comments and keeps going along with him. I do look forward to Chilchuck growing accepting of Laios's weirdness rather than just resigned, but it's a good character beat all around.

[aimasup]

They are completely insufferable

bonus sketch

[thecruellestmonth]

Yes, poor people insist on eating cheap food and refusing to learn to cook. They wouldn't want better even if they did have the resources, that's just how they are by nature.

Thank you for correcting those ignorant Jason stans. Their headcanons of Jason being a good cook and enjoying fancy food are so seriously harmful.

Cass (who canonically lacks a lot of home skills and greatly enjoys eating other people's food) is one of the best cooks. Bruce (canonically a terrible cook who can't even make a sandwich) "does okay"—sure, it's your headcanon. Alfred, the classy British guy, is logically a great cook and "super posh". We can sum up Tim's unimpressive cooking skills just briefly.

But we need an entire section describing your headcanon about how Jason can't cook and needs to stick to "poverty comfort foods", because he comes from a poor background.

[fisheito]

my princess nonsense is being encouraged watch ouyt imabout to be eneaabled

OK WHATF ATHAT'S SO CUTE I HAD TO MAKE IT i know realistically there's little to no chance that rei DOESN'T know how to work heels 🤣 BUT IMAGINE.....ING.... YAKUMO GENTLY GUIDING REI IN HEELS, WEEKS BEFORE THE BIG GALA AND HAVING NONE OF HIS NORMAL FEAR OF PHYSICAL TOUCH BC HIS [TEACHER MODE] IS OVERRIDING HIS INSECURITY

[hajikelist]

Hyorogan, Risotto, and Sake Steamed Nightmares

They didn't make the hyorogan onscreen, but I was so curious I ended up wanting to try it after reading about it. All the ingredients were probably available to me (they were)! I'll have to put more on it in a reblog because it's a neat one but I took a few more pictures than the photo limit would like. I was not expecting to pretty much make candy after hearing they were rations! Reminiscent of day old cinnamon donuts.

Ok so I cheated a bit with the recipe for the risotto. Izutsumi asked for something normal with no monsters and Senshi obliged, making a little cheesy indulgence and I'm taking that as my opportunity to use the broth and butter that I think a risotto deserves. Don't tell me that Senshi wouldn't have made a broth from the cockatrice bones if he had the chance. I did try to use Japanese rice though. Ended up using shiitake that I had left over so I went all the way to make a more eastern flavored one with sake, ginger, and white pepper for seasoning.

Hello!

Nightmares, dragons, its straight up manila clams today. Threw in more ginger and dried pepper for seasoning why not. A little kick to remind about the dragon part. They were very fresh with a good texture and the butter added a nice richness to it.