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genessia2018-07-29 09:59 am
satori_komeiji) wrote in genessia2018-07-29 09:59 am
Entry tags:
Cooking with Grumpy Part 2: The Grumpening
Who: Satori and YOU
What: Cooking with Eyeball Monsters, THE SECOND ONE!
Where: Chireiden
When: 7/29
Warnings: Descriptions of raw meat, cooking and cute sisters being cute.
Satori appears on a video feed rather suddenly at some ungodly hour of the morning. The camera is pointed towards another one of those Satori action figures, arranged by Koishi meticulously in the most amusing of poses. This one seems to be holding a butter knife much like a Samurai might hold their blade, upright and straight-backed as if preparing to defeat a hated foe. In this case it’s a piece of toast half-nibbled on a small plate, neatly pre-cut in two. Impressive.
Satori’s kitchen, as usual, is full of very subtle signs of life and activity. A small flaming blur - a kasha kitten - leaps around the table stealing scraps of meat as Satori gently reprimands it with a wag of the finger, a fair enough rebuke for a cat.
She moves over to adjust the camera a little to show the full array of today’s “cooking lesson” - a variety of steak-knives of varying size and sharpness, a large skillet and a small skillet, a couple bottles of cooking oil, a couple small containers filled with herbs and spices for seasoning. All that and more was arranged precisely in a particular order. A few small bowls are laid aside from the rest of the cooking implements, containing what appears to be saltwater in one and some sort of batter in the other. If Satori’s last live feed was anything to go by, this process had quite a few steps to it.
“I should hope the last several weeks haven’t been troublesome for anyone. Regardless, trouble seems to follow in the wake of happier days, no matter what we do to prevent it. What better time for some wholesome home cooking?”
The way she stated “wholesome home cooking” is laced with dourness like an assassin laces cyanide.She lifts a hefty slab of meat, an organ - likely a liver or kidney - and an entire skinned deer leg onto the counter. She speaks as she cuts the liver into small strips and dunks them into the saltwater bowl, the picture of serenity.
“...Ah yes. Home cooking is the remedy to all ills, save death and dismemberment. In the spirit of the summer heatwave that undoubtedly ruined a few good moods and the pleasant summer days ameliorating so many others, I have some venison here. It’s so fresh that I can still remember its agony.”
She pauses and stares at the camera directly after saying that, as if she were waiting for a reaction. She then consults the series of knives, picking out a particularly sharp one, then moves the pair of skillets across the counter onto a stove. Yet another demonstration from her formidable collection of cookery. Where does she keep getting all these…?
“An important step at the earliest stage would be to cut all the fat and connective tissues out of the meat - venison fat is surprisingly less delicious than you might think, and in fact, can spoil the whole meal if managed incorrectly. There’s still a little remaining since I’d pre-marinated this piece last night, but left a little there to demonstrate how simple it is to remove it.”
Lifting the slab of meat up, first, she uses the knife to carefully carve a steak-sized chunk out of it, cutting away the bits of fat and extraneous material and throwing that dross away. She then nonchalantly tosses the deersteak into a plate where it lands with a gentle fleshy thump. The mind-reader gently sets down the larger skillet, coating it with cooking oil and turning the heat high enough for the oil to crackle faintly.
“But Satori, you might ask, how will the meat taste without any fat to increase its flavour? Assuming you’re actually asking such a thing to a live broadcast, I’d assume your sanity suspect. However, the answer to this question is incredibly easy: other types of fats, such as butter or bacon grease. These manage to lock in flavour while de-emphasizing the gamey flavour of the meat which may be unpalatable to some. I enjoy it, personally. In this case, I’m using the latter, considering we already have some on hand.”
She uses a fork to pick up the congealed bacon fat and spreads it on the meat, flipping over the cut on both sides until it’s well-covered. She then uses the knife deftly to make tiny cuts in the meat and places small amounts of the grease into each meaty aperture.
“In thicker cuts, like this one, it’s better to place small pieces of fat or grease inside the meat, as that allows this new fat to assist in cooking the meat from the inside-out.”
The moment the skillet’s oil coating starts to smoke, she dumps the steak off the plate as it sizzles enticingly…
“Normally, cooking a venison steak this way will take anywhere between ten to twelve minutes, if you are careful enough and cook both sides to a comfortable sear.”
For at least ten minutes longer, Satori moves the steak about on the skillet, flips it once or twice and moves it between burners. She does so with a meticulous attention to detail, as if she is entirely focused on delivering the best steak possible. Taking the steak aloft to show the audience, she leaves no stone unturned.
“...Once you’ve reached one of the final steps, you must remember to make sure the meat is properly seared and its internal temperature is correct - I advise to buy a meat thermometer beforehand. Season the steak if you’d like, before it’s presentable. If you’ll excuse me, I’ll need a moment to set up the final piece of cooking advice.”
She moves the steak to a side-plate to cool while she lifts up the saltwater pot containing the liver strips, removing the pieces from the bowl to show her audience what it might look like. Like the last time, she seems to have prepared quite a bit beforehand.
“I found a recipe for liver that might do - it’s a western speciality, but it pays to enjoy some cultural exchange.To prepare, as with the previous venison recipe, I’ve soaked these slices of deer liver in salt water with a small dose of vinegar for a half-hour to keep them fresh and reduce the game flavour from the meat. You could potentially do this for an hour, if you have much more patience than I have. If you’re still following - gods be merciful if you still are, this early - this recipe works well with a flour-based coating that seals in the flavour of the meat.”
She points to a second bowl nearby, containing a mixture of flour, a little parsley, salt and pepper. She picks up the slices with a fork and dips them into the mixture with precision, coating them evenly on both sides. She takes out the slices and re-oils the skillet, dumping a pile of chopped onions, bell peppers and mushrooms along with it.
“Once you’ve coated these pieces, it cooks similarly to the previous dish. One to two minutes should cook the slices through, assuming you’ve flipped them over during cooking appropriately. While I can stomach raw deer flesh rather easily, I’m sure none of you share my robust digestion, so be sure to cook it well. In a short time, you should be able to make enough venison-based meals to keep yourself fed.”
She spends most of the remainder of the video finishing cooking the liver pieces, nicely browned and steaming off the skillet, placing them on a plate with the mixed vegetables and rice, placing the much larger venison steak on the other side of the rice and vegetables and painstakingly arranging them in visually interesting manner. She slides the plate down the table with a hand as she reaches forward to shut the camera off, muttering…
“...Here you are, Koishi, just like you asked--”
“Thank you siiiis!” Apparently Koishi is there. She dives forward from off screen, tackling Satori to one side just as the elder sister’s hand came down on the device.
The feed cuts out.
What: Cooking with Eyeball Monsters, THE SECOND ONE!
Where: Chireiden
When: 7/29
Warnings: Descriptions of raw meat, cooking and cute sisters being cute.
Satori appears on a video feed rather suddenly at some ungodly hour of the morning. The camera is pointed towards another one of those Satori action figures, arranged by Koishi meticulously in the most amusing of poses. This one seems to be holding a butter knife much like a Samurai might hold their blade, upright and straight-backed as if preparing to defeat a hated foe. In this case it’s a piece of toast half-nibbled on a small plate, neatly pre-cut in two. Impressive.
Satori’s kitchen, as usual, is full of very subtle signs of life and activity. A small flaming blur - a kasha kitten - leaps around the table stealing scraps of meat as Satori gently reprimands it with a wag of the finger, a fair enough rebuke for a cat.
She moves over to adjust the camera a little to show the full array of today’s “cooking lesson” - a variety of steak-knives of varying size and sharpness, a large skillet and a small skillet, a couple bottles of cooking oil, a couple small containers filled with herbs and spices for seasoning. All that and more was arranged precisely in a particular order. A few small bowls are laid aside from the rest of the cooking implements, containing what appears to be saltwater in one and some sort of batter in the other. If Satori’s last live feed was anything to go by, this process had quite a few steps to it.
“I should hope the last several weeks haven’t been troublesome for anyone. Regardless, trouble seems to follow in the wake of happier days, no matter what we do to prevent it. What better time for some wholesome home cooking?”
The way she stated “wholesome home cooking” is laced with dourness like an assassin laces cyanide.She lifts a hefty slab of meat, an organ - likely a liver or kidney - and an entire skinned deer leg onto the counter. She speaks as she cuts the liver into small strips and dunks them into the saltwater bowl, the picture of serenity.
“...Ah yes. Home cooking is the remedy to all ills, save death and dismemberment. In the spirit of the summer heatwave that undoubtedly ruined a few good moods and the pleasant summer days ameliorating so many others, I have some venison here. It’s so fresh that I can still remember its agony.”
She pauses and stares at the camera directly after saying that, as if she were waiting for a reaction. She then consults the series of knives, picking out a particularly sharp one, then moves the pair of skillets across the counter onto a stove. Yet another demonstration from her formidable collection of cookery. Where does she keep getting all these…?
“An important step at the earliest stage would be to cut all the fat and connective tissues out of the meat - venison fat is surprisingly less delicious than you might think, and in fact, can spoil the whole meal if managed incorrectly. There’s still a little remaining since I’d pre-marinated this piece last night, but left a little there to demonstrate how simple it is to remove it.”
Lifting the slab of meat up, first, she uses the knife to carefully carve a steak-sized chunk out of it, cutting away the bits of fat and extraneous material and throwing that dross away. She then nonchalantly tosses the deersteak into a plate where it lands with a gentle fleshy thump. The mind-reader gently sets down the larger skillet, coating it with cooking oil and turning the heat high enough for the oil to crackle faintly.
“But Satori, you might ask, how will the meat taste without any fat to increase its flavour? Assuming you’re actually asking such a thing to a live broadcast, I’d assume your sanity suspect. However, the answer to this question is incredibly easy: other types of fats, such as butter or bacon grease. These manage to lock in flavour while de-emphasizing the gamey flavour of the meat which may be unpalatable to some. I enjoy it, personally. In this case, I’m using the latter, considering we already have some on hand.”
She uses a fork to pick up the congealed bacon fat and spreads it on the meat, flipping over the cut on both sides until it’s well-covered. She then uses the knife deftly to make tiny cuts in the meat and places small amounts of the grease into each meaty aperture.
“In thicker cuts, like this one, it’s better to place small pieces of fat or grease inside the meat, as that allows this new fat to assist in cooking the meat from the inside-out.”
The moment the skillet’s oil coating starts to smoke, she dumps the steak off the plate as it sizzles enticingly…
“Normally, cooking a venison steak this way will take anywhere between ten to twelve minutes, if you are careful enough and cook both sides to a comfortable sear.”
For at least ten minutes longer, Satori moves the steak about on the skillet, flips it once or twice and moves it between burners. She does so with a meticulous attention to detail, as if she is entirely focused on delivering the best steak possible. Taking the steak aloft to show the audience, she leaves no stone unturned.
“...Once you’ve reached one of the final steps, you must remember to make sure the meat is properly seared and its internal temperature is correct - I advise to buy a meat thermometer beforehand. Season the steak if you’d like, before it’s presentable. If you’ll excuse me, I’ll need a moment to set up the final piece of cooking advice.”
She moves the steak to a side-plate to cool while she lifts up the saltwater pot containing the liver strips, removing the pieces from the bowl to show her audience what it might look like. Like the last time, she seems to have prepared quite a bit beforehand.
“I found a recipe for liver that might do - it’s a western speciality, but it pays to enjoy some cultural exchange.To prepare, as with the previous venison recipe, I’ve soaked these slices of deer liver in salt water with a small dose of vinegar for a half-hour to keep them fresh and reduce the game flavour from the meat. You could potentially do this for an hour, if you have much more patience than I have. If you’re still following - gods be merciful if you still are, this early - this recipe works well with a flour-based coating that seals in the flavour of the meat.”
She points to a second bowl nearby, containing a mixture of flour, a little parsley, salt and pepper. She picks up the slices with a fork and dips them into the mixture with precision, coating them evenly on both sides. She takes out the slices and re-oils the skillet, dumping a pile of chopped onions, bell peppers and mushrooms along with it.
“Once you’ve coated these pieces, it cooks similarly to the previous dish. One to two minutes should cook the slices through, assuming you’ve flipped them over during cooking appropriately. While I can stomach raw deer flesh rather easily, I’m sure none of you share my robust digestion, so be sure to cook it well. In a short time, you should be able to make enough venison-based meals to keep yourself fed.”
She spends most of the remainder of the video finishing cooking the liver pieces, nicely browned and steaming off the skillet, placing them on a plate with the mixed vegetables and rice, placing the much larger venison steak on the other side of the rice and vegetables and painstakingly arranging them in visually interesting manner. She slides the plate down the table with a hand as she reaches forward to shut the camera off, muttering…
“...Here you are, Koishi, just like you asked--”
“Thank you siiiis!” Apparently Koishi is there. She dives forward from off screen, tackling Satori to one side just as the elder sister’s hand came down on the device.
The feed cuts out.
no subject
no subject
Be present herself.
Every once in awhile, one or more Shanghai doll will show up to deliver ingredients, utensils, whatever Satori needs. Or just do manual labor. The puppeteer herself will
needtobedraggedinherenot once show herself.]no subject
Satori's a little taken aback by her girlfriend's oddly sweet greeting and mumbles...
"Dinner? Oh...mmh. I'll have some leftovers from what Koishi doesn't finish, you're welcome to stop by, anytime. Unless you'd rather we go out somewhere?"
no subject
Satori will have to find her in person to thank her, once everything's properly put away. Which is quite good, because she probably has some food to spare for the Puppeteer.
Leave it to Satori to find some odd and indirect way of rewarding an equally indirect and socially isolated person...
That explains why there's fair compensation for the physically absent Alice in the form of some leftovers from the meal offered to one of the helper dolls to bring back Alice's way.