#cooking meme

[nekoofwanton]

My cooking hcs for Teams CIRRRRH, Neo Amazon, and LoZo

[corninthewinter]

bless all of our ancestors when they found the secrets to various forms of fermentation like kimchi and wine and cheese and everything

[gandalf-the-fool]

[townofcadence]

"What are you cooking?" From Lexus to Grayson

My Muse will Make Them a Meal

The plates were each placed with the utmost grace in front of Lexus as their time came to be presented, for a four course meal.

The first was an appetizer of sorts; home-made bread and salty butter churned from locally-sourced cream. It was comprised of half a loaf that appeared to have been braided with a few floral designs before it was cooked, and a golden wedge of butter beside it. Several slices had been perfectly cut to rest artistically on the plate from both. The bread's crust was a deep golden brown and had a crispy texture, but the inside was perfectly soft, aerated to be fluffy without losing any substance. With a smear of butter added, the combination was creamy and rich, melting in the mouth and flavoring the bread with a delicate, savory tang and an herbaceous freshness. There was just a pinch of salt in the butter as well, to highlight the balance of soft, almost-sweetness of the bread, and the light but savory flavor of the butter.

The next course, also an appetizer were raviolis, a set of six, placed on the plate in a circle. The pasta it was cooked in was translucent, allowing you to see the filling inside where it lay, a medley of greens and reds. a slight extra lip to the pasta also gave it the appearance of seashells, with the filling packed at the base. Their flavor is delicate, something bright with citrus and flavorful but earthy like basil and ricotta and a hint of beet or celery, depending on the color ravioli chosen. All of it was garnished with pest and a swirl of olive oil, one of the finer brands. Inside the ring of Raviolis were finely sliced, thin sea scallops, served chilled and garnished with colorful beets of red and green, as well as several herbs and lemon, for a refreshing flavor that was both light and unobtrusive, almost seamless with the similar flavors of the ravioli. The warm and chilled temperatures played together, as did the soft skin and filling of the ravioli, the bouncy yet tender texture of the scallop, and the soft crunch of thinly sliced beet and cucumber, drizzled with scallions and an tart, citrus vinaigrette.

The main course provided was pan seared duck, the outside crisped to perfection with a golden glazed crust decorated in an array of herbs and spices. The meat is topped with a garnish of an expensive serbian cheese, a crumbly feta-like textured cheese that bring a nutty, earthy flavor to the dish with a pinch of salt, carefully balanced with a rich, buttery taste that overall tastes quite clean. The duck itself is crisp, but on the inside it's divinely tender, flavorful and almost sweet from the sauce it is served with, that has a honey and fig flavor to balance against the savory of the meat. The duck is cooked perfectly as well, with no additional oiliness.

Several mushrooms, cut into coins also join the dish to form a small ring around the duck breasts, and they have a meaty texture that adds an almost autumnal, spiced flavor to the dish. There is also mashed potatoes on the plate, buttery soft and finely processed to the softest, cloud-like texture, but still with a weight on your tongue with each bite. A small sprinkle of truffle is added atop the potatoes as well, grated finely so it melts into the warm softness of the potato, bringing with it a robust, woodsy flavor. Sliced baby tomatoes, cooked confit with garlic and herbs, are also on the plate, as well as grilled slices of fresh squash and zucchini. The tomatoes bring a distinct texture that melts in your mouth almost immediately due to their small size and how they were cooked, but they pack a wallop of fresh flavor. The other vegetables bring a similar flavor in their own way with a slightly crispier texture and clean taste, with only salt and pepper to augment them slightly, to balance against the spiced starches and sweet-and-savory meat from the rest of the dish. The main course is served with a glass of aged brunello, a drink that adds a dark, fruity but acidic flavor, tannin heavy to pair with the fattiness of the duck, also with notes of fig, cherry, and hazelnut to tie it to the dish's flavor.

The final dish, dessert, is brought out; a square of chocolate pudding, separated into four distinct layers, each a chocolatey delight born from different styles of Belgian chocolate. It is creamy, soft, and layered with a fine topping of champagne jelly, which adds something fresh to the chocolate to keep it from being too rich. It appears to be dusted with a fine glitter. All of which is hidden beneath a dome of chocolate drizzled with the thinnest layer of salted caramel. A drink is also provided with the last dish, a saffron cordial, called Safran Şerbeti, a Turkish drink known for it's floral, fruity, and sweet elements, turned a beautiful shade of gold by the saffron threads dissolved in the sugar. It is served chilled, and has notes of lemon and orange, as well as honey and a pinch of spiced ginger. It is served in a long glass, which also contains an additional lemon slice submerged inside.

[chumpsland]

HAPPY TURKEY DAY 🦃

[regurgitated-memes]

don't let gordon ramsay see this

[rottenbasilisk]

[kuyapumaaa]

GOD DAMN I'VE THOUGHT OF TWO CAPTIONS WITH THIS TANAKA GIF LMAO

When you spend all night drawing and flip the canvas, only to see how off-putting your art is

Mfw when I finally cooked good food, then realized that I forgot to plug in the rice cooker

[mostly-funnytwittertweets]

[iknowmorethanyou]

Follow me for more ❤️

Click Here For Box Wars 🦘

[what-marsha-eats]

[corninthewinter]

do you flirt by offering to read cookbooks together because both of your special interests are cooking and food or are you normal

[gandalf-the-fool]

[townofcadence]

" hey, hey, it's okay! we'll scrape off the burnt bits! "

Cooking Promps

If looks could maim, Greyson's gaze was close as one could come to being absolutely eviscerated by knives. The glare was cold and left lacerations where it landed. "Excuse me?"

The toneless question almost sounded more like being in the eye of the hurricane, before the winds picked up. A warning served, if anything. "Scrape the burnt bits off." He repeated, and every cook in the back was VERY busy looking anywhere but at the head chef. He looked at the cut of chicken, charred in areas on the plate he took in his hand.

Without further fanfare, he dumped it off the serving plate. "This is a kitchen of quality. If you want to 'scrape the burnt bits off', you are more than free to find work elsewhere, where that is permissible. Now. If you need assistance with the steps, I will happily provide, but here, we do not cut corners. Either make this dish again, with the proper care it is meant to have, or leave my kitchen if my policies don't suit you."

[tinyfantasminha]

we don't want fur on the food now do we