Alice Nakiri (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
gastronomics) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
genessia2017-03-03 08:50 pm
gastronomics) wrote in genessia2017-03-03 08:50 pm
video;
[ The video starts on a single glass:
It's set on a counter next to a sink. ]
Caramelized bacon with crystallized egg yolk, to end on a dessert note of anti-griddle-frosted mango sabayon. It's good but..
[ It's not good enough. She sounds disappointed in herself. Her hand comes and slowly pushes the glass of breakfast into the sink, where it goes to waste. She goes slow enough that it almost looks like a tragedy when the perfectly crisp bacon hits the sink and breaks in its fragility, the mango sabayon tripping down the sink slowly like the spilled blood of breakfasts in some kind of breakfast war. ]
Everyone's worlds have so much more to offer in advancing my cooking and I haven't taken enough advantage. Tell me about your world's cuisine, please! In particular, breakfast. We'll worry about the other meals later, one step at a time.
It's set on a counter next to a sink. ]
Caramelized bacon with crystallized egg yolk, to end on a dessert note of anti-griddle-frosted mango sabayon. It's good but..
[ It's not good enough. She sounds disappointed in herself. Her hand comes and slowly pushes the glass of breakfast into the sink, where it goes to waste. She goes slow enough that it almost looks like a tragedy when the perfectly crisp bacon hits the sink and breaks in its fragility, the mango sabayon tripping down the sink slowly like the spilled blood of breakfasts in some kind of breakfast war. ]
Everyone's worlds have so much more to offer in advancing my cooking and I haven't taken enough advantage. Tell me about your world's cuisine, please! In particular, breakfast. We'll worry about the other meals later, one step at a time.
no subject
The oven is called a tandoor.
[ Tandoor is said with an accent. Luckily for Alice, even in Genessia they sell modern versions of a tandoor. No digging needed, and it works just like a modern rotisserie. Ayame's experiences with tandoor-baked foods are just intentionally traditional ]
As for the chebab, I'm not sure. I've only had it in one particular restaurant that was ran by a good acquaintance of mine. Aside from the added ingredients I've mentioned, it is made just like a regular pancake. I'm sorry if I couldn't answer that.
There is the regag, however. Which you could say is the local counterpart for a crêpe. The dough is put on a hot flat, resulting in a flaky texture, then eggs are added, with anchovy sauce and vegetable oil. Some people add cheese and meat fillings in their regag for a more satisfying meal.
[ She grew up eating rice a lot, and aside from her high calorie intake, she likes to eat kabsa in the mornings. Ayame was lucky she was in a city that never sleeps, so those can be made 24/7 ]
no subject
Another part of the world that prefers savory crepe-style dishes to sweet. Americans are pretty unique in that regard, it seems like most of the worlds prefers savory breakfast.
no subject
[ Ayame smiles, almost sheepishly ]
However, since I've arrived here I started preferring sweet breakfast meals. I can't seem to get my day started without having some sugar. My sweet tooth has gotten worse.
no subject