#mixed the cheese with salt and black pepper and spread it generously across the toast

[boyjoan]

hello!! i am choosing not to be centred around the minute details!!

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The Taste of Living

Yes, hello. So have you heard of that new game Cybird dropped about vampires? Yes? Good, because I am not done with my Synesthesia AU just yet, and I like wringing my brain for every single word I can use to replace the word ‘bitter.’ Think of this as me celebrating IkeVamp ENG release. I hope everyone has fun with the game~!  If you wanna read more of my stuff, then check here.

The impulse to run her fingers over every surface she could was stronger in her than most, but when every bit of pressure and friction against her skin sparked bursts of flavor across her tongue, she couldn’t keep herself from reaching out for the newest thing that caught her eye.

Granted, not everything she got her hands on left a good impression, yet the thrill of discovering how something unfamiliar would tickle her taste buds made it nigh impossible to keep her hands to herself. She had, however, come into contact with something that disappointed her, and it was people, of all things. They were always either roasted peanuts or sweetened milk or some combination between the two, but they were never anything more. So when someone, somehow, didn’t figure into that range- 

That day at the Louvre, that one touch - that was all it took to draw her in.

His eyes might have been glistening honey, and his voice might have been molten chocolate, but neither of those could compare to his touch. While everyone else fell somewhere between peanuts and milk, the Count of St. Germain was fine wine and rich mascarpone - sharp, indulgent, intoxicating. 

Had it been a brief encounter, she would have brushed it off, would have chalked it up to her mind playing tricks on her, but… The then-stranger had hovered and lingered, and with his fingers gently tracing the edges of her ear, there was no mistaking the tingle of alcohol on her tongue that left her craving for more.

From there, she had ended up stumbling into a different time, a different world, and although every person she touched still tasted of peanuts or milk, she had come to know that past all the smoked paprika of leather and the mellow cream of cotton, the cherry sweetness of satin and the fairy floss tickle of silk - for whatever reason - the residents of the Mansion were a different story.

With his hand reaching out for hers from the very beginning, the taste that spread throughout her mouth when she had grabbed Napoleon’s hand for the very first time hardly matched his commanding presence. She expected strong liquors or bitter herbs, sharp cheeses or intense spices, something that would match the powerful figure history had made him to be, but instead... what lingered on her tongue was buttery macadamia and vanilla chiffon with a sprinkling of nutmeg.

His impressive reputation demanded respect, but the delicate taste he left in her mouth hinted at something more comfortable, modest, simple, and for quite some time, it had left her perplexed. However, with each subtle smile she caught sitting on his lips, with each gentle offer of his hand to her, she found herself unable to resist stretching out a hand of her own and welcoming the pleasant flavors that accompanied his touch.

It had been difficult to distinguish Leonardo’s taste behind all the layers of delectable fabric he draped himself in, and all the stacks of rosemary that were the books he surrounded himself with - in the library, in his room, in just about any place he felt comfortable. But when her fingers finally brushed against his as they both reached for a fallen textbook-

Leonardo was whiskey flames and roasted walnut bits, with dark chocolate chips melting smooth along her tongue. Warm and decadent, and just the right amount of sweetness that she would never get tired off.

Mozart wasn't one for physical contact, and while he avoided her touch, her mind couldn’t help but wonder. Maybe he was white chocolate and black currant, with just a splash of scotch - just like the keys and woodwork of his piano. Or maybe he was like the cherries and cream, wrapped in cotton candy, that made his clothes. 

Her imagination worked to discern what kind of flavours a person like him would have, only to be surprised when a sparkling lemonade fizzed on her tongue and an icy mint danced on her lips - all while he pulled her close to avoid an unceremonious fall. She was met by concern masked with a scowl and a snide remark, and she couldn't help but think to herself that he was a lot more refreshing than expected.

She shouldn't have been surprised to taste coffee when Arthur had poked her cheek, retaliation for having taken a peek at his unfinished manuscript - or so he said. His touch was not too different from a shot of dark caffeine in the morning, with barely enough sugar to make the bitterness tolerable. 

His brand of coffee never failed to wake her spirit at any moment of the day, but once the initial shock passed, an intense and dizzying butterscotch would flood her mouth. She'd often find herself reaching for a glass of water to wash out the overwhelming saccharinity, but she found that letting go, just to take his bare hand in hers again, worked just as well.

Often, she wondered if Isaac would be annoyed, should he ever find out what she tasted every time they touched. Putting aside the complications of having to explain her crossed senses, a certain pair of authors had gone out of their way, proving time and time again, his disdain for a certain fruit, but there was no mistaking the familiar sweetness that tickled her senses.

Apples, with a generous dusting of cinnamon sugar, and a splash of bourbon, dousing everything in an unexpected heat. His touch, as clumsy and hesitant and timid as they often were, brought about a sense of warm nostalgia that never failed to make her smile. A look of flushed confusion would settle on his features whenever he caught her grinning, and knowing the secret that she kept behind sealed lips, she could only smile wider.

While it had come as a surprise when she realized that the residents of the mansion weren’t the same peanuts and milk she had long grown tired of, finding out just how different the van Gogh siblings were came as a similar shock - both in terms of personality and taste. 

When she had anticipated marshmallows, and vanilla, and all the innocent delights she could enjoy with childish glee, Vincent was toasted almonds and bittersweet marmalade. When she had anticipated espresso and absinthe and all the treats she could only barely stomach, Theo was meringue cookies and caramel peaches.

Vincent’s gentle nature was a welcome change of pace in a mansion filled with peculiar personalities, but whenever his skin met hers, it was no less of an experience than the others. It was citrus sparks and almond smoke with him, overwhelming her palate with a tingling mix of sweet, sour, bitter and salt. Whether it was the accidental brush of fingers or the occasional tug on her wrist, the slightest touch brought a tangy brightness that always cut through anything and everything unsavory - taste, sight, sound and all. 

On the other hand- From light to rich to tart, Theo was layer upon layer of utterly delightful  sugary goodness. His words could be bitter and burnt, and his gaze could be cold and sharp, but he had never held her in any way that would harm her. As rough and as callous and as blunt as he could be, the flavors that bloomed in her mouth each time he pulled her to his side by the hand was just innocent saccharine bliss.

Both time and space had separated her from the life she used to know, but still, she found a piece of home in the strange world she found herself in. A gentle swipe of Dazai’s finger against her cheek brought back the familiar taste of daifuku and matcha, tugging on her heartstrings and pulling out fond memories from the fog of her mind.

It reminded her of bright spring mornings under cherry blossoms in full bloom, and of warm summer evenings amidst the festival lights and music. It reminded her of crisp autumn afternoons outside as a rain of fiery leaves fell around her, and of calm winter nights inside as a year ended and another year began. That first time he touched her, she realized that those halcyon days may have passed, but never truly gone.

Jean wasn’t one to seek the company of others - much like a certain good friend of his - and it was almost as if he purposefully made himself scarce around her for one reason or the other. Nonetheless, under the same roof, it was inevitable for their paths to cross over and over again… just as it was inevitable for someone to fall ill after a reckless run through an unforgiving storm. 

As seldom as it was, vampires did get sick, and he had no choice but to yield to her care and attention once he had succumbed to fever. She had paused when she pressed the back of her hand to his forehead, experiencing flavors she hadn’t expected - the subtle prickle of black pepper, the fresh tang of plum and the gentle sweep of thyme. Her hand had lingered against his skin far longer than necessary, and when she finally regained the sense to let the man rest, she could only hope that one day, under more favorable conditions, he would let her stay by his side once more.

When she had first arrived at the mansion, she assumed she had already met all the vampires she could possibly meet in a lifetime, only to be proven wrong when she was introduced to the Bard of Avon himself - William Shakespeare. From the way he effortlessly weaved words together into poetry, to the way he disarmed her with just one look, it was just one thing after the other with him. Oh, but it was his touch, his touch - and the taste that flooded her mouth - was what overwhelmed her. 

He was sage, and basil, and star anise. Bitter, and sweet, and strange. Disconcerting, and intriguing, and soothing. His touch was gentle, and yet firm, and she wasn't quite sure whether or not to let go, wasn't quite sure which of his mismatched eyes she should dare look into, wasn't quite sure what to make of the man that stood before her, equally flustered and afraid of what she might find. 

Although she knew the residents of the mansion were peculiar, she had always thought that Sebastian was ordinary. As a fellow human from the same era as her, she had assumed that he was the same as her, the same as the humans who walked the streets of 19th Century France, the same as the humans who walked the streets of 21st Century France- the same peanuts and milk she had come to dread. But he wasn't. 

A sudden flick on her forehead for a mistake she had made, and the taste of Earl Grey and Key lime seeped all throughout her mouth. It had caught her by surprise, and she had reacted far more intensely than Sebastian had expected, causing him to worry and gently press his bare fingers against her forehead to soothe the irritated skin, but that only made the flavors that settled on her tongue all the more undeniable, all the more enjoyable. 

Maybe it was because they were brought together by the Count. Maybe it was because they found themselves in a strange point in the universe. Maybe it was because they chose to live their life anew. 

Whatever the reason, she hardly cared. Her days had long gone gray and dreary, but with the people she had come to know after stepping through that door in the Louvre, as unconventional as they were, her days had once again become brilliant and beautiful and fun. 

After so long, she once again could taste what it means to be alive. 

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6 Chicken Sandwiches That Are Better Than Hamburgers

That’s hardly an inspiring meal. With a bit of imagination, though, the bird can be a perfect canvas for different flavors and cooking methods. In the world of sandwiches, burgers are booming. While a juicy burger is pretty spectacular, chicken can be every bit as good when allowed to shine. The problem is many eateries don’t even give it a chance, resorting to the same formula of a grilled breast, sliced tomato, a few lettuce leaves, and maybe a smear of mayo. That’s hardly an inspiring meal. With a bit of imagination, though, the bird can be a perfect canvas for different flavors and cooking methods. Try one of these six sandwiches, and you’ll convert to team chicken.

1. Pulled-Chicken Sandwiches

You don’t have to order takeout to enjoy a meal packed with the taste of India. This delicious sandwich from Food & Wine uses rotisserie chicken, curry powder, and jarred chutney to make a seriously flavorful sandwich in record time. The method is pretty similar to making a standard chicken salad. Blend the yogurt dressing in the food processor, then toss it with shredded chicken, cilantro, and scallions. A few leaves of arugula add a peppery bite that goes perfectly with the sweet and spicy salad. Ingredients: ¾ cup plain, whole-milk yogurt ¾ cup mango chutney 2 tablespoons fresh lime juice 2 teaspoons mild curry powder 1 small rotisserie chicken, shredded, skin and bones discarded 2 scallions, thinly sliced ½ cup cilantro leaves, coarsely chopped Kosher salt and freshly ground pepper 1 cup baby arugula 4 sandwich rolls, split Directions: In a food processor, pulse yogurt, chutney, lime juice, and curry until blended, but not entirely smooth. Transfer to a medium bowl, add chicken, scallions, and cilantro. Toss to coat, and season with salt and pepper. Lay arugula over rolls, top with chicken mixture, and serve.

2. Chicken Caesar Ciabatta Sandwiches

Even a massive chicken Caesar salad can leave you feeling hungry after just a few hours. Make a more substantial meal by turning the classic dish into this sandwich from Damn Delicious, adapted from a recipe on TLT. The Little Things. Loaded with chicken, lettuce, Parmesan, and a creamy dressing, it really hits the spot when you’re looking for something that can power you through the rest of your day. Instead of the classic dressing, this recipe streamlines things by using some purchased mayonnaise. While eight anchovies might seem like a lot, don’t skimp on the little fish. They add a rich, salty taste that you just can’t get from any other ingredient. For even more flavor, we like to top this sandwich with a few pickled banana peppers. Ingredients: Dressing 8 anchovies, minced 2 garlic cloves, minced 6 tablespoons mayonnaise 3 tablespoons freshly squeezed lemon juice Splash of Worcestershire sauce Kosher salt and freshly ground black pepper Sandwich 1 cup romaine lettuce leaves 1 pound boneless, skinless, thinly sliced chicken breasts Kosher salt an freshly ground black pepper 1 tablespoon olive oil 4 ciabatta rolls, toasted ¼ cup shaved Parmesan cheese Directions: Whisk anchovies, garlic, mayonnaise, lemon juice, and Worcestershire sauce to blend. Season with salt and pepper, to taste. Add water to thin, if desired. In a small bowl, combine romaine with ½ tablespoon dressing, and toss to coat. Set aside. Season chicken with salt and pepper on both sides. Heat olive oil in a medium skillet over medium-high heat. Add chicken, and cook, flipping once, until just cooked through, 3 to 4 minutes per side. Let rest 5 minutes. Slice across the grain into strips. Serve sandwiches on ciabatta with lettuce, chicken, Parmesan, and more dressing.

3. Chicken Bacon Ranch Panini

The combination of ranch dressing, chicken, and bacon nearly guarantees whatever meal you’re making will be tasty. This toasty sandwich from The Pioneer Woman boosts the flavor even more by adding some cheddar cheese. It’s every bit as good as a panini from your local coffee shop, but without the snobby baristas. Ingredients: 8 slices crusty French bread 4 tablespoons unsalted butter, softened, plus more Olive oil 2 whole chicken breasts, cut in half from top to bottom Spicy mustard Ranch dressing 4 thick slices sharp cheddar cheese 8 slices bacon, cooked, and cut in half Directions: Cook halved chicken breasts in butter and oil in a large skillet over medium-high heat until just cooked through, 10 to 12 minutes. Slice into strips and set aside. Spread a generous amount of mustard on half of bread slices. Spread a generous amount of ranch on other half of slices. Arrange chicken, bacon, and cheese on mustard-coated bread. Top with ranch-coated bread. Butter both sides of bread, and grill in a panini maker until outside is toasted and cheese is melted. Alternatively, use a large skillet, and weigh down sandwiches with another heavy skillet. Flip halfway through. Cut sandwiches in half, and serve.

4. Fried chicken Sandwich with Slaw and Spicy Mayo

Making fried chicken can be quite a lengthy process that requires marinating the meat, dredging, and cooking in several batches. This recipe from Son of a Gun, featured in Bon Appétit, is much speedier thanks to boneless chicken that doesn’t call for an overnight buttermilk bath. The slaw makes a perfect topper, because it’s crunchy, cool, sweet, and spicy. Make sure your chicken is completely coated in the flour mixture so you get the best crunch. To do this, dredge the chicken in the flour, then the buttermilk, and one final dunk in the flour. Starting with the dry ingredients gives the buttermilk something to stick to, so you won’t have any naked spots. Ingredients: Mayo and slaw 1 garlic clove, finely grated ½ cup mayonnaise 1 tablespoon hot sauce ½ small red onion, thinly sliced 1 jalapeño, thinly sliced 4 cups thinly sliced cabbage ½ cup bread-and-butter pickle slices, plus ¼ cup pickle juice Sandwiches 2 cups all-purpose flour 1 tablespoon ground black pepper ½ teaspoon kosher salt, plus more 1 cup buttermilk 2 (8-ounce) boneless, skinless chicken breasts, halved crosswise Peanut or vegetable oil 4 white sandwich rolls 2 tablespoons unsalted butter, room temperature Directions: Mix garlic, mayonnaise, and hot sauce to combine. Cover, and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine. Cover, and chill. Whisk flour, pepper, and ½ teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working one piece at a time, dredge chicken in flour mixture, shaking to remove excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking to remove excess. Repeat with remaining chicken. Pour oil into a large heavy skillet to ½-inch depth. Preheat oil to 350 degrees Fahrenheit. Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet, and season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls until browned and crisp, about 1 minute. Spread with mayo, then top with chicken, slaw, and top of bun. Serve.

5. Grilled Teriyaki Chicken Sandwich

Most of us think of a thick, glossy sauce when we hear the word teriyaki. But it actually refers to the cooking method rather than the condiment. Typically, it’s made with just soy sauce, mirin, sake, and sugar. Most American versions thicken the mixture with cornstarch to add body, and add other ingredients to boost the flavor. While this sweet and savory sandwich from Jamie Cooks It Up definitely isn’t a traditional use, it’s a delicious way to get your teriyaki fix. Pineapple rings give this sandwich the prettiest presentation. You can purchase canned ones, or look for cored pineapple at the grocery store. If you prefer to buy the whole fruit and don’t have a corer, you can slice the pineapple into planks instead. It might not look as fancy, but it will taste exactly the same. Ingredients: Teriyaki sauce 4 chicken breasts Salt and pepper 4 pineapple rings 1 red onion, sliced 4 slices mozzarella cheese 4 lettuce leaves 4 hamburger buns Directions: Heat grill to 350 to 400 degrees Fahrenheit. Drain pineapple rings of excess juice and set aside. Lay a medium sized piece of foil over grill, and drizzle with a bit of olive oil. Season chicken with salt and pepper, and lay over foil. Turn heat to low, and cook 8 minutes. Open lid, and lay another piece of foil on grill, and drizzle with oil. Add onions, spreading into an even layer, and season with salt and pepper. Close grill, and continue to cook. When chicken is almost cooked, move onions to one end of foil, and drizzle a little more oil on foil. Add pineapple rings and cook. Flip chicken, and allow to finish cooking. Remove onions once golden. When pineapple rings turn golden, flip, and brush with teriyaki sauce. Continue cooking just to warm through, then remove from grill. Brush chicken with sauce, and cover with a slice of cheese. Turn grill off, and close cover. Once cheese has melted, remove chicken. Brush buns with sauce, top with chicken, pineapple, onions, and lettuce. Serve.

6. Tequila-Lime Chicken Sandwiches with Guacamole and Chipotle Mayo

Guacamole is a great dip for chips, but it also makes a fine sandwich spread. Try this zesty chicken recipe from Host The Toast to give it a try. With marinated chicken, creamy guacamole, melty cheese, and crisp bacon, this meal tastes like a combination of fajitas and a club sandwich. If you have trouble finding ripe avocados at your store, you can always purchase pre-made guacamole. Ingredients: Sandwiches ¼ cup tequila Juice of 3 limes Juice of 1 orange ½ tablespoon chili powder 1 jalapeño, seeded, and minced 1 tablespoon minced garlic 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 4 boneless, skinless chicken breast halves Buns Cilantro Monterey Jack cheese 8 strips bacon Guacamole 2 ripe avocados 1 small red onion, minced 1 garlic clove, minced 1 tomato, chopped Juice of 1 lime Salt and pepper Mayo ¼ cup chipotle sauce ¼ cup mayonnaise Directions: Combine tequila, juice from three limes, orange juice, chili powder, jalapeño, 1 minced garlic clove, 1 teaspoon salt, 1 teaspoon pepper, and chicken in a large zip-top bag. Marinate at least one hour or overnight. Make guacamole by mashing avocado in a medium bowl, then adding red onion, garlic, tomato, and remaining lime juice. Season with salt and pepper, to taste. In another bowl, combine chipotle sauce and mayonnaise. Cover guacamole and mayo, and refrigerate until ready to use. Read the full article

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Rarebit burger

Everyone loves a good cheeseburger and this recipe was inspired by the classic Welsh snack, rarebit. Rarebit is a cheese sauce made with ale, which is served on toast. If you haven’t eaten it you should, as it’s totally delicious.

Here, a thick cheese sauce is used in place of the usual slice which makes for a really rich and decadent burger.

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Serves 4

904

Rarebit burger

Delicious Magazine

45 minCook Time

45 minTotal Time

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Ingredients

720g lean minced beef

For the rarebit sauce:

250g mayonnaise

1½ tbsp English mustard

1½ tbsp Worcestershire sauce

¼ tsp hot sauce

For the welsh rarebits:

25ml pale ale

2 tsp Worcestershire sauce

2 tsp English mustard

25ml double cream

½ tbsp hot sauce

2 tsp cornflour

10ml whole milk

20g parmesan, grated

85g cheddar, grated

To serve:

4 burger buns, halved

¼ iceberg lettuce, shredded

2-3 gherkins, thinly sliced

1 small red onion, cut into whole 2mm slices

Instructions

Combine all the ingredients for the rarebit sauce in a small bowl, then chill until needed.

For the Welsh rarebits, put the pale ale, Worcestershire sauce, mustard, cream and hot sauce in a medium saucepan over a medium heat and bring to a gentle simmer. Meanwhile, mix the cornflour and milk together to form a thin paste. When the ale mixture is simmering, whisk in the paste and grated parmesan. Keep whisking over a medium-low heat until smooth and thickened (about 4-5 minutes). Set aside to cool.

Stir the cheddar into the cooled mixture, then shape into 4 balls, each weighing around 30g. Place them, one by one, between 2 pieces of baking paper and flatten out with your palm to about 10cm wide. Chill until ready to use.

To make the burgers, divide the mince into 4 x 180g portions and roll by hand into balls. To shape, take one portion between your palms. Cup the edges of the mince with one hand and push with the other. Turn your hands as you press and shape the mince into an even patty about 12cm wide and 1.5cm thick. Repeat to make 4 patties in total.

Heat the grill to the highest setting. At the same time, put a heavy-based, non-stick frying pan over a medium-high heat for at least 4-5 minutes; it will be hot enough when a couple of drops of water evaporate instantly or scatter across the surface of the pan. Season the patties generously with fine sea salt and a couple of grinds of black pepper on both sides, just before adding to the pan. Don’t overcrowd the pan; cook in batches. Place 1-2 patties in the pan and gently push the centre down to prevent curling and maximise browning. Turn each patty 3 times in total – once every minute or so. When you start to see drops of pink liquid forming on the surface, cook for a further minute, then transfer to a small roasting tray. Repeat with the remaining patties.

Meanwhile, lightly toast or grill the cut sides of the buns. Add the shredded lettuce to the bottom halves of the toasted buns, then top each with about 7 slices of gherkin. Separate the onion slices into rings and put 5 of these on top of each bun. Add a spoonful of rarebit sauce, then spread another spoonful on the cut side of the bun tops.

Put the burgers on top of the rarebit sauce, then top each with a Welsh rarebit. Put them under the hot grill, then watch carefully and remove as soon as the cheesy topping has melted.

Finish with the bun tops and serve.

7.8.1.2

180

http://fullasanegg.org/2019/03/17/rarebit-burger/

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Nutrition

Calories

904 cal

Fat

65 g

Carbs

31 g

Protein

47 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Rarebit burger was originally published on Full As An Egg