#grilling peppercorns

[askwhatsforlunch]

Herb Grilled T-Bone Steaks

On Spring Sundays that feel Summer-y (like 25°C and cloudless blue skies), there is nothing better than lighting up the barbie, lunching in the garden and spending the whole arvo in the sun, is there? Well, these mouthwatering and absolutely delicious Herb Grilled T-Bone Steaks might improve the bliss! Happy Sunday!

Ingredients (serves 2):

2 (300-grams/10.5-ounce) good quality T-Bone steaks

½ teaspoon dried rosemary

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon dried marjoram

¼ teaspoon freshly cracked black pepper

2 tablespoons olive oil

¼ to 1/2 teaspoon fleur de sel or sea salt flakes

With a sharp knife, score T-Bone steaks on both sides.

In a small bowl, combine dried rosemary, thyme, oregano and marjoram. Add black pepper. Stir in olive oil until well-blended.

Thoroughly rub herb oil into the flesh of the steaks, on each side. Let the steaks marinate and absorb the flavours, in the refrigerator, for at least a couple of hours.

Prepare barbecue: half an hour before grilling, arrange a layer of coals in the barbecue. Top with a few small branches of dry wood (applewood or fir give a good taste), and light.

Wait for the flames to die down, and place the steaks on the grill over the red embers. Grill, about 5 minutes on each side, seasoning with fleur de sel when flipping them, for medium-rare steaks.

Serve Herb Grilled T-Bone Steaks topped with Garden Herb Garlic Butter, and with Grilled Corn and a nice, robust red, like a Barossa Valeey Shiraz or a good Bourgueil.

[masoncarr2244]

[scr4n]

Char-grilled ribeye steak with chunky chips & peppercorn sauce 🥩

[tastesoftamriel]

Mourner's Solace Inn

An oasis of comfort in the heart of Necrom

Starters

Magma Salmon Hot Pâté

Oven-baked Telvanni Peninsula salmon pâté, served with smoked hackle-lo crisps

Scrib Bacon and Scuttle Dip

Made with locally-raised kwama scribs, served with saltrice flatbread

Hackle-lo Salad

With fire blossom and gold kanet petals, scrib jerky, and comberry balsamic dressing

Grazing Platter

Scrib jerky, guar sausage, nix-ox meatballs, scuttle dip three ways, ash yam hummus, pickled comberries, wickwheat flatbread, saltrice grissini, hackle-lo crisps

Mains

Deadrock Lobster

Tender Telvanni Peninsula Deadrock Lobster tail and claws bathed in spiced scuttle grease, served with ash yam matchstick fries

Seared Lion's Mane Steak

Slab of locally-grown giant lion's mane mushroom, seasoned to perfection and grilled. Served with grilled vegetables and your choice of brown gravy, blue-mold scuttle, or peppercorn and comberry sauce

Telvanni Five-Mushroom Soup

A Peninsula classic! Oyster, enoki, chanterelle, shiitake, and lion's mane mushrooms in a gently spiced guar milk soup. Served with wickwheat flatbread

Three-Scuttle Bread Boat

Three types of scuttle encased in soft saltrice bread, topped with a cliff racer or kwama egg (limited availability, please check with your waitstaff)

Dessert

Comberry Brandy Soufflé

Kwama egg soufflé doused in comberry brandy and flambéed at your table. Please allow 30 minutes!

Fetcherfly Honey Cake

A big slice of rich and spicy fetcherfly honey cake, topped with whipped honey scuttle butter

Seasonal Petit Fours

A selection of freshly-baked Dunmeri treats of the day

Ash yam crème brûlée

Our rich and creamy signature crème brûlée, made with organic ash yams, kwama egg, and guar cream

[beautyandlifestyleblog86]

Spice blend hacks for your dishes -

1. Cajun seasoning: a blend of paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and red pepper flakes. Perfect for adding a kick to chicken, shrimp, or vegetables.

2. Garam masala: a traditional Indian spice blend featuring warm and aromatic spices like cinnamon, cardamom, cloves, cumin, coriander, and nutmeg. Great for adding depth of flavor to curries, soups, and rice dishes.

3. Italian seasoning: a classic blend of dried herbs such as basil, oregano, rosemary, thyme, and marjoram. Ideal for seasoning pasta sauces, roasted vegetables, and grilled meats.

4. Taco seasoning: a mix of chili powder, cumin, paprika, garlic powder, onion powder, and oregano. Perfect for seasoning ground beef or chicken for tacos, burritos, or nachos.

5. Chinese five-spice powder: a blend of star anise, cloves, cinnamon, Szechuan peppercorns, and fennel seeds. Adds a unique flavor to stir-fries, marinades, and roasted meats.

6. Ras el hanout: a North African spice blend featuring a mix of warm and aromatic spices like cumin, coriander, cinnamon, ginger, and cloves. Great for seasoning tagines, couscous, and grilled meats.

7. Herbes de Provence: a blend of dried herbs such as thyme, rosemary, marjoram, savory, and lavender. Adds a fragrant and earthy flavor to roasted chicken, vegetables, and potatoes.

[divinekangaroo]

WIP: a honeymoon fic teaser for @deliciousnutcomputer for such patience :)

tommy x lizzie; drinking/inebriation, friction, very unreliable (drunk) narrator XD

(it might not seem it but this one will have the most terribly sweet ending i can possibly imagine)

Day 1:

5:00 PM: Arrive at Victoria Embankment in London to board the Orient Express. 6:00 PM: Departure from London towards Dover. Enjoy dinner in the dining car. Socialise in the lounge and bar cars.  Live music and conversation. Admire the passing countryside and towns as the train continues its journey. During the evening, compartments will be prepared for sleeping with the seating converted into luxury beds.

*

‘There’s fingerprints.’

Lizzie looked up from her plate. Quail at perfect moistness, green peppercorn. Some kind of broccoli sliced into the thinnest of curls, transparent as if green glass, or a museum’s pressed dissection of a small tree. Never particularly been intrigued by the idea of matching wine to meal, one of those things the upper classes pretended was real but wasn’t just to create another barrier, Lizzie learned otherwise: something about the way the white wine, selected for her meal especially, that made everything taste so much better. Hadn’t been the first sip, but layered, as if taste was something that could build over time, acquired, and she was in the thick of complementary layered bliss on her tongue right now. 

The green-eyed sommelier explained it to her with a masculine grace and an attention she’d felt warmly gratified by, as he’d seemed to recognise instantly Tommy wouldn’t pay attention, and instead poured his French-accented charm onto her instead. She’d listened, rapt, and drank everything he gave her.

As if giving a toast, Tommy raised his tumbler to the burnished chandeliers that gave the dining car such atmosphere, frowning.

‘See?  Fingerprints.’

‘Are they your fingerprints?’

‘Course they’re not mine. Look, there’s specks of dirt in this glass.’

‘Tommy.’

Now he was sniffing the contents. ‘Is this scotch? Taste it for me. They’ve given me scotch. In someone else’s fucking unwashed glass.’

‘Can you please get your glass out of my face—’

‘Where’s this bar car? I’m not taking this.’

How was she supposed to know if he didn’t? ‘Given there’s only two directions you could possibly go, I’m sure you’ll find it.’

Tommy gave her an unreadable look, untucked his chair, and stalked out the back end of the dining car, holding the glass out as if it was some dripping bloody organ. Then he hit his shoulder on the doorframe as he passed and paused to glare at it.  

Lizzie looked at her plate to avoid seeing if he'd start a fight with mostly inanimate architecture. She ate another careful mouthful of quail with a slice of broccoli folded onto the gold fork by way of the gold knife. There were still three forks and three knives on the table next to her plate, and three spoons in different sizes arranged at the top of the gold-rimmed plate. She assumed one set had been for the prawn thing in the glasses Tommy waved away before the waiters could approach their table, which she forgave because a disgust for shellfish couldn’t be argued with; another for the soup course he’d looked at and sent back without checking with her, which she didn’t forgive when she’d not even the chance to see what it was. But she wasn’t sure about the final cutlery set because it wasn’t meant for dessert, was it?  

She'd lost her taste for sweet things, anyway. Now she would never know.

Five minutes later, Tommy crossed through again to exit to the front of the car, still holding the offending glass, giving her a passing frown.

Lizzie looked at his plate, steak with the slightest blush of pink at the centre; she could tell because he’d sliced it thin as the broccoli, precisely, end to end, complaining it wasn’t cooked through, didn’t they know uncooked meat gave people worms or worse, he’d had better from a gutted squirrel at a fucking street stall grilled over charcoal on a stick. He’d pushed all the potatoes off the plate in the process of his slicing, exactly like Charlie at his petulant worst, staining the tablecloth.  

Having drained her glass of impeccably selected white wine staring at his plate, Lizzie waved the waiter over to fill her up again. The couple at the table next to her looked at her, not exactly aghast, but politely puzzled. Possibly you weren’t supposed to click repeatedly at a waiter like that in first class. Possibly you weren’t supposed to even call them. Maybe it was all done through some strange set of social signals no one was allowed to explain, because you had to be born into it. 

No one seemed to stare at Tommy like that no matter what he did, though, so men must have a free pass. Either that or he’d found a better book of etiquette than she ever had and not deigned to share.

‘You might as well leave the bottle. Are you allowed to do that?’

‘Of course, madam.’

‘Ta. Thank you, I mean. Thank you.’

‘At your service, madam.’ From the cow-eyes, he looked like he wanted to kiss the back of her hand. Surely that wasn’t reasonable? Lizzie looked away, slightly disturbed, and the couple at the table across offered her near-identical conciliatory smiles, sweetly, which made her realise they weren’t a couple but rather brother and sister, and that was perhaps an invitation to participate in some of that much lauded social conversation listed on their itinerary.

In the corner of the car, on a small elevated triangular stage, a trio of young violinists set up quietly. Two women with hair piled high in identical crowns-of-braids and one man, dark skinned.  At some unseen cue, they all began to play, ethereal and compelling. Lizzie thought distantly of Charlie’s practice, wondered if he’d keep his attention on it long enough to become this good.  Violins were amazing instruments. Having mostly filled her days and a good few nights of marriage so far with various entertainments now available to her, including orchestral performances, Lizzie had decided violins might be her favourite. Not just because of Charlie, but because even his faltering practice made the instrument sound almost human in some way, even if with him it was more crying than singing. Now, in the hands of masters, the instruments pulled her into another place where baby new potatoes weren’t rocking gently on the tablecloth with the motion of the train.

Frisson, that’s what it was. Lifting her from the mundanity of having endured without comment the now hours-long litany of Mr Thomas Shelby’s complaints of raw steak and dirty glasses and the station queues and the traffic on the way in and how could she forget her fucking passport all while pretending he hadn’t forgotten his and the stupid imperfect and fundamentally flawed itinerary the latest useless office lackey put together for this whole affair, the crammed luggage and the lack of information on the weather that would be awaiting them so they couldn’t even pack clothes properly as if he'd ever wear anything other than a bloody three-piece in public and the time this would take away from important business and she’d better be happy and why France, Lizzie, why fucking France, when he’d been the one who picked it—

Nothing was left in the bottle. Lizzie realised it was late enough the car was nearly empty, offending plate and potatoes cleared, and she was almost liquid in her chair, suddenly conscious of how she must look. Eyes half-lidded, face soft, listening and looking, free hand curled at her chest as if wounded, and a total degradation of posture.

The young violinist caught Lizzie’s eye and winked at her, inclined his head so briefly towards the rear end of the car. A lifted eyebrow, in enquiry and offering. He put an extra little effort into his bow arm, the tilt of his chin, and held her eye in a particularly meaningful way.

‘Do you want to fuck me,’ Lizzie asked the empty chair opposite her, jarring and vicious and in her poshest attempt at the King’s English.

The chair didn’t answer.

Then she went to find the bar car or her bed, whatever showed up first in the grand linear journey that was navigating a train where apparently everyone except for her husband actually did, in fact, want to fuck her, blaming her sway and the nearly-rolled ankle along the way on the motion of the carriage.

[izzyeffinhands]

Bringing his boyfriend his lunch, and vice versa on Stede’s day off, had become a sort of ritual for them. It seemed you couldn’t tear the two boys apart, which was disgustingly sweet as claimed by Lucius. This afternoon was yet another example of that, Israel popping by the bookstore with his lunch in hand, and Izzy’s homemade lunches were always the best as he was a damn good cook ontop of being a fantastic baker. He liked to spoil Stede, as it was nice to even have a boyfriend to spoil now. He’d ruin him for anyone else, whether that be in the bedroom or something as simple as appetite.

So in his hands he held two things. One, a black box with a clear top he’d placed his lunch in and two, a bright pink box. He spotted him behind the register and headed on over, placing both down on the counter. “ Grilled lemon peppercorn chicken and your roasted garlic and herb red potatoes. Oh. Also, brought you a special dessert. “ He smirked a little, and inside that lovely pink pastry box was a decorated cookie.

@avastyetwats

[akwolfgrl]

Chapter 21 LFT

Sanji finally let Zoro's strong calloused hand go. He had enjoyed holding it. He began to look through the drink menu. There was a pale blue cocktail that looked delicious called North concoction, it was a mix of alcohol from both the north and east.

“Let me guess, you're getting sake?” Sanji looked up from the menu to tease the man in front of him.

“Yup, let me take guess your getting some snobby wine,”

“Nope, I'm getting a cocktail,” Sanji put his menu down and pointed to it. “Looks good.”

“Hello, I will be your waiter today. Our specials for the day are Catch of the Day, which is a grilled Ahi with watercress cream sauce with a choice of white or brown rice, house vegetables, and manilla clam. A Seafood Duo: Deep fried Opelu with lomi tomato with Furi panko Ahi ribs. And a Miso black cod with Kabayaki with a choice of white or brown rice and bok choy, what can I get you to drink? ”

“Sake,” Zoro rudely grunted at the man.

“I'll have the north connection please, also can we get Angry Ahi Dip and the Fish Bites to start,” Sanji ordered, glancing at the appetizers. He was more excited for the first one, he loves spicy and seafood, which reminded him that he needed to pick up stuff for kimchi tomorrow morning.

“All right, I'll be right back with those drinks,” Thire waiter left.

“Here order me cook,” Zoro huffed putting his menu down. “Your the one who knows food,”

“Lazy ass,” Sanji grumbled, happy to pick out something for the sentient moss sitting across from him. “Hmm, I think you'd like the Miso black cod. It is on your list,”

“Sure, it won't be as good as yours, but it will be fine,” Zoro shrugged.

“All right,” Sanji could help but to preen under the praise.

“Here is your drinks. Your apitzers should be out shortly. Are you ready to order?”

“Yes, we will take the Grilled Peppercorn Swordfish and the Miso black cod,” Sanji held out the menus.

“I'm so sorry the miso was just cut from the menu,”

“Its fine if it was Eighty sixed these things happen,” Sanji glanced at the menu once again. “How about the Furikake Pan-Seared Ahi,”

“All right, I'll get your apitzers,” They took the menus and left.

Sanji took a sip of hid cocktail humming in apirsion licking his lips before take a larger sip. He watched as Zoro drank from the bottle of sake, ignoring the glass.

“Dam that's good shit, my master back home liked this, one time me and some of the other boys stole some of his sake and drank it under one of the large trees. We got caught of course but I developed a taste for the stuff,”

“Ahh an alcoholic from an early age how'd your parents feel about that?” Sanji teased him take a drink from his cocktail.

“Nah, I don't have any. My dad died when I was eight so I was raised in the dojo with a bunch of other boys and the dojo masters daughter,”

“Sorry to hear that, how did you get into bounty hunting?” Sanji asked him taking another sip.

“Here are your apitzers,” The waiter returned, placing plates in front of them. “Can I get you a refill?” He asked, looking at Sanji, who looked down at their almost empty glass.

“Sure,” He didn't realize how fast how drank that cocktail it was

“I left the village when I was sixteen after hearing of Mihawk, and one night I was camping out and someone thought it was a good idea to rob me,” Zoro grabbed a fish bite dipping it into the aioli before popping it into his mouth. “Mm you should make these, anyway I stopped him, tied him up and dropped him off at the Marines, turns out he was wanted so I got some money and headed straight for a bar. Drank most of the money and went back the next morning to look at the bontys and six months later I met Johnny and Yosaku,”

Sanji laughed and finished his cocktail before taking a wonton chip and dipped it into the dip. It was spicy, a little sour and salty, absolutely delicious. He tried the fish bite as well, Zoro was right he would need to recreate both of these dishes later.

[askwhatsforlunch]

Grilled Thyme and Sage Lamb Breast

This Grilled Thyme and Sage Lamb Breast makes a tasty and hearty lunch in the days between Christmas and New Year’s Eve. A simple yet fragrant dish, with a delightfully juicy meat, a comfortable and easy meal!

Ingredients (serves 3):

1 or 2 fluffy sprigs fresh thyme

half a dozen leaves fresh sage

1/4 teaspoon fleur de sel or sea salt falkes

1/2 teaspoon freshly cracked black pepper

2 tablespoons olive oil

340 grams/12 ounces lamb breast, boned and rolled

Remove thyme leaves from their sprigs into a medium baking dish. Finely chop sage leaves, and add to the thyme. Season with fleur de sel and black pepper, and drizzle in olive oil, stirring well to combine.

Unroll lamb breast pieces and add to the baking dish, generously rubbing them with the thyme and sage marinade.

Place in the refrigerator, to marinate, at least a couple of hours.

Heat a large griddle pan over medium-high heat. Add marinated lamb breast pieces, and grill, about 4 to 5 minutes on each side.

Serve Grilled Thyme and Sage Lamb Breast hot, with creamy Parmesan Polenta.

[foodmyheart]

[homemade] grilled beef tenderloin with a peppercorn crawfish garlic sauce Source: https://reddit.com/r/foodporn

http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart

[abramsbooks]

RECIPE: Pollo in Guajillo (from Asada by Bricia Lopez and Javier Cabral)

This grilled chicken has gotten me through so many long days working at Guelaguetza. There were times when I ate it for lunch every day, sometimes with a big salad, sometimes with homestyle french fries, or with rice, beans, and tortillas. It tastes great any way you eat it and it reheats beautifully. This is a solid recipe to make on a Sunday and eat throughout the week. I purposely did not soak the chiles, in order to create a rustic marinade that has more texture; the flavor of burnt chile once it is grilled makes this chicken recipe stand out.

Serves 4

12 guajillo chiles (1¾ ounces/50 g), stems and seeds removed

½ large white onion (5. ounces/150 g), roughly chopped

8 cloves garlic, peeled

¼ teaspoon black peppercorns (about 12 peppercorns)

1 whole clove

1 tablespoon dried Mexican oregano

2 tablespoons grapeseed oil

¼ cup (60 ml) orange juice

2 tablespoons seasoned rice vinegar

2 tablespoons fresh lime juice

¼ teaspoon ground cinnamon

1½ tablespoons sea salt

2 pounds (910 g) bone-in chicken thighs

In a cast-iron skillet over medium heat, lightly toast the chiles, about 2 to 3 minutes on each side. Remove from the skillet and set aside.

In the same skillet, add the onion and garlic, turning once or twice until they are lightly charred, about 10 minutes. Remove from the skillet and set aside.

Add the peppercorns, clove, and dried oregano to the pan and lightly toast until they are aromatic, about 2 minutes. Transfer the toasted spices and oregano to a molcajete or spice grinder and grind until finely ground.

In a high-performance blender or food processor, add the toasted chiles, onion, garlic, ground spices and oregano, oil, orange juice, rice vinegar, lime juice, cinnamon, and salt. Blend until most of the chiles have come apart.

Pat the chicken dry with paper towels. Using a gallon-size resealable bag, add the marinade and the chicken. Seal and let sit in the refrigerator for at least 30 minutes or overnight.

Remove the chicken thighs in their marinade from the fridge to allow them to reach room temperature before grilling.

Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 450°F (230°C) for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.

Remove the chicken from the marinade and put them on the grill directly over the medium fire, skin side up. Close the lid and cook, turning once, about 15 minutes on each side. The chicken is cooked when its internal temperature reaches 175°F (79°C) on a meat thermometer. Transfer the meat to a cutting board and let rest for 5 minutes.

Oaxaca authors Bricia Lopez and Javier Cabral are back with the first major cookbook about how to create asada—Mexican-style grilled meat—at home

In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community—all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles. With Asada: The Art of Mexican-Style Grilling, Mexican food authorities and the authors of Oaxaca, Bricia Lopez and Javier Cabral, are back with more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. Asada will both guide you in crafting mouthwatering food and inspire the right laidback atmosphere.

Everyone says they love a spicy margarita and asada tacos, but very few understand the culture that informs these flavors. Divided into the eight crucial elements of any carne asada: botanas (appetizers), carnes (meats), mariscos (seafood), side dishes and vegetables, salsas, aguas frescas, cocktails, and dessert, Asada walks you through every step. From Lopez’s secret “michelada marinade” to game-changing salsas that will elevate any grilled meat, this cookbook is the ultimate guide to making and beginning to understand the magic of asada.

For more information, click here.

[conniedensazation]

What are your top four favorite condiments, in order of preference, and what you use them for?

ok absolute favourite, total banger, is Chick-Fil-A sauce. So good, I put it on everything from hot dogs to lays original chips to sandwiches and of course fries and nuggets where it's meant to go.

Then probably fry sauce - I'm literally a fry sauce master at this point, my brain knows and can find the perfect shade of fry sauce so that I know it'll be the best without tasting it. fun fact the secret ingredient is pickle juice. This is good on fries and corn dogs :D

After that, barbeque sauce - I used to do with it what I now do with Chick-Fil-A sauce and now I just use it more than normal XD. This one has a place on my Subway order, along with honey mustard and peppercorn ranch.

uhhhh after that probably either ranch or mayonnaise? Ranch tastes really good on vegetables and sandwiches and surprisingly mexican food, but mayonnaise makes a banger grilled cheese when none of your butter is thawed and just adds a little special something to sandwiches.

[alcospray]

tuna, nope. cream dory, no. halibut, eh. salmon, meh. where’s the mackerel?

the last time i was here, looking for the mackerel, i was with tetsurou. he would always know where the mackerel is; an accomplishment he deemed deserving of a kiss. a reward that i always denied to give because – i will not kiss you in front of the fishes, tetsu. it’s weird they’re like looking at us with their freaky fisheyes.

browsing the shelves at the fish section should not be melancholic. but it is inevitable when this particular place holds a lot of memories. as pungent as it is, the smell reminds me of countless, repeated conversations about the benefits of docosahexaenoic acid in mackerel and a trick to pick the best, fresh slice of fish: remember that it should not smell sour or ammonia-like, clear eyes, firm flesh, and red blood lines.

bass… tilapia… cod… mackerel, bingo!

it has been three months since i fucked all it up given my hobby of self-sabotage and isolation. do i deserve to cry when i was the one to hurt both of us? do i deserve to miss him? because i do, i miss him to the point that i would crave grilled salted mackerel when i do not even like eating fish. maybe it’s true that the tastebuds crave what the heart misses. food is more than food; it is medium of connection and love. that’s why when i give you piece of my mackerel, i’m giving piece of my heart to you. that’s what he always said. (and oh god, i think i’m going to cry. i can’t breathe, i can feel tears welling in my eyes).

“this is the last place i would have expected to bump into you,” a playful, familiar voice jerks me out of my thoughts.

bad timing. bad timing. bad timing. the universe is out to get me today because why now when i’m trembling, forcing myself to not cry. craning my neck to my left, i see tetsurou with his perpetual bed hair, tall and lean stature, and his god-awful neon red windbreaker, sporting a polite smile.

“hey,” i try to say normally while hiding the fact that i’m on the verge of breaking down in this grocery store’s fish section.

"yo," his voice sounded taken aback, possibly in reaction to my flushed face. "are you okay?

i awkwardly laughed, “yeah, yeah… i’m okay probably just allergies… from the fish smell.” what the fuck did i even said.

“what?” amusement drawn on tetsurou’s face, scratching his cheek in thought.

“nothing, forget what i said,” i say sheepishly. “so…”.

“it was nice to see you again,” he offered me a soft look in his eyes and a genuine smile that i don’t think i deserve from him, especially from him.

i exhaled, trying to keep my tears at bay and my heart from beating out of my ribcage, “yeah, me too.”

he waves goodbye, retreating to the produce section to buy potatoes, a fact that he let out as a goodbye. i just hope that he did not notice the mackerel in my basket.

tetsurou, on the other hand, also hope that you did not see the content of his basket — chicken breasts, bottles of soy sauce and vinegar, bay leaves, onions, garlic, and packs of sugar and peppercorns. more importantly, he wishes that you don't catch him buying a kilo of potatoes to be used in your infamous chicken adobo with tons of potatoes.

this is not the best but i just needed to post this for my own sake. but for a first try-ish to write, i'm proud of this. still experimenting with the povs and the overall style that i'm comfortable writing with. highly self-indulgent; writing to process things in my life. not proofread <33 in a way, inspired by michelle zauner's crying in h mart

[tastesoftamriel]

in the same vein as the slaughterfish ask, what are tamriels favorite ways to cook one of the nine divines most annoying creatures, the mudcrab?

Mudcrabs, how we love to hate you! These pesky creatures can be found near almost any body of water in Tamriel, and their meaty claws aren't just good for delivering a whopping pinch- they're good to eat, too. Here are some of my favourite mudcrab dishes from across Tamriel!

Altmer

Crab claw spring rolls are a quintessential picnic must-have in Summerset. Mudcrab claw meat is mixed into a light salad with mayonnaise, fish roe, and dill. The crab salad is then rolled into thin rice paper wrappers, and flash fried for a lovely crispness followed by the creamy tender mudcrab.

Argonians

Chili mudcrab is an Argonian dish that's known across Tamriel as being a dish of mystical deliciousness. Whole mudcrabs are cooked in a thick, rich chili sauce, and served with steamed buns for dipping. An alternate version uses whole black peppercorns and a spicy black pepper sauce (my personal favourite, truth be told).

Bosmer

Mudcrabs lurk in lakes and rivers across Valenwood, and are loved as a source of nutrition by Wood Elves. Most commonly, you'll find mudcrab gratin: steamed mudcrab meat with whipped eggs and cream, topped off with a generous layer of melted timber mammoth cheese. Delectable!

Bretons

Mudcrab cakes are a universal dish across Tamriel, but the Breton version is, in my opinion, the tastiest. Equal parts mudcrab meat and creamy, spiced mashed potato are rolled into thick balls, coated in panko breadcrumbs, and deep fried. The end result is then traditionally served with a white cream sauce.

Dunmer

Mudcrabs and ash yams don't tend to intermingle in the wild, but in the kitchen you'll find magic with these two ingredients. A bit like Breton mudcrab cakes, crab meat is mixed with mashed ash yam and pickled comberries. The mixture is then shaped into sausages and grilled on skewers on hot lava stones. The end result is juicy, umami, and very flavourful!

Imperials

Mudcrab pie is a specialty of Leyawiin, and people travel miles for it! Flaky mudcrab meat is gently cooked in a creamy, umami sauce, wrapped in flaky puff pastry, and deep friend. You can dip your pies in Argonian garlic and lime sambal as the locals do, if you dare!

Khajiit

Southern Elsweyr produces one of my favourite dishes in all of Tamriel: mudcrab curry. The whole mudcrab is cooked in a rich, flavourful curry and served with jasmine basmati rice and prawn crackers. Be sure to bring a napkin; eating mudcrab curry is a messy affair!

Nords

Steamed mudcrab legs can easily be made posh with a lovely browned butter sauce with slaughterfish caviar. Serve alongside fresh butter and rye bread, and you have a different take on a Skyrim classic!

Orcs

Cheese-baked mudcrab is an old Orcish favourite, where the meat of the crab is finely minced, seasoned, and popped back into the main carapace. It's then topped with a thick layer of echatere cheese, and baked until browned and gooey. Especially delicious on a cold day in Wrothgar!

Redguards

Mudcrab and oyster omelette is a port favourite in Hammerfell, and it's one of the best street foods out there in my opinion. The scrambled egg is whipped into hot oil and tossed with small fresh oysters, mudcrab meat, and scallions. Top with fresh chili, and you've got the perfect lunch!