Breath of the Wild #64: Meat Stew

Ingredients: Raw Meat, Goat Butter, Fresh Milk, Tabantha Wheat

Description: "This hearty meat in this mainstay dish leaves bellies satisfied all throughout Hyrule."

The simplest meat stew. I thought for a simple meat, we could do minced beef. That seems like it'd stew well. Got some carrots and onions to go with, and we'll be making that bechamel sauce just like in the veg. stews as the ingredients demand it!

Since the mince is... mince-y I thought we could cut the onions a bit smaller and fry them up for a nice flavour base.

Once they are brown I put in the mince, with some salt, pepper and paprika.

And once thats all brown too, the chopped carrots, and i'll make a bit of an instant stock with a beef stock cube and a couple open things in my fridge. I got umami paste and chopped chillies.

Time to make... a normal amount of the white sauce.

Yeah perfect. I don't really care to whisk all the lumps out. The stews already hot and lumpy!

In it all goes, it smells like a real meat stew

****

The flavours are simple and easy to like. It seems like a really good meal if you're feeling a bit delicate.

Delicious in Dungeon #52: The Breakfast Menu

 Umm.. Deja Vu? I think Ryoko Kui likes breakfasts...

hmm it came to me in a dream... a nostalgic inspiration for another cooked breakfast. I suppose this is the closest thing we get to representing laios and farin's hometown cuisine? It's quite north european sounding with the rye bread and sausages.

This ones... pretty simple, even simpler than senshi's pancakes. Hippogriff sausages, wyvern omelette, walking mushroom soup and rye of the beholder... no im just kidding, its regular rye bread.

For the hippogriff sausages I got some nice venison sausages, are deer more horse-like than cows? discuss. I'll just put them on the grill till they're done, its rocket-shaped science.

For the rolled wyvern-egg omelette, its time to practice my tamagoyaki once again. For seasoning we got mirin, soy sauce and since its breakfast, I like a bit of pepper too.

Will I make a better omelette than last time?

Uh, you know.. I just might... this is looking pretty good!

Sausages are cooked, eggs nearly done, so we can pop the soup in the microwave and the bread in the toaster.

Wow! This is the neatest looking tamagoyaki i've made to date!

This rye is so thinly sliced and delicate, even more when its toasted. I have to be really careful not to obliterate it while i butter it and put it on a plate.

*****

I think this came out great! I don't really care for mushroom soup but it was a fairly nice one, the sausages were great, the bread was great. I'm really pleased with how the omelette looks, though I keep forgetting I don't really like that mirin balance in it so much... i think id prefer it with salt and vinegar or something. Still, you get this great variety of 4 very different things that don't clash and it was easy to put together since I only made one thing from scratch.

Super Paper Mario: Saffron & Dyllis Super Show #72: Inky Soup

 Inky Soup is made with INKY SAUCE

Since we've already forked out for squid ink pasta, im not arsed enough to fork out for cuttlefish ink as well as its super rare and expensive so I had another idea, to make a borscht which is a highly pigmented soup made with beetroots, and pigment it even more with black food dye. Then I saw a huge can of borscht on sale in Lidl and I was like.. well hello if it isnt my good friend EASY STREET!

I also got some salad croutons you'll see why in a second.

Yeah check it this is looking nasty good

*****

Really nice meaty and sour soup that I didn't really make. Looks downright haunted. I love it.