Last night, I discovered a new anime called Food Wars, which pretty much embodies my love of both cooking and eating. Some of the recipes looked so good that I wanted to know if they existed in real life. I started with the Gotcha Pork Roast, which was the first epic dish that was presented in the whole series. Over the course of summer, I will be trying many recipes including this one. I found the recipe:
INGREDIENTS: “Pork” Roast:
3 1/2 cubed russet potatoes
3/4 cup finely chopped Eringi mushrooms
3/4 cup finely chopped onion
2 packs thick cut bacon
2-3 sprigs fresh rosemary Baker’s twine
Watercress for garnish
Salt and Pepper to taste
Sweet sake soy sauce (to taste)
1/2 cup red cooking wine
2 Tbsp butter
This recipe, as beautiful and complex as it looks, is actually extremely simple! First skin and cut your potatoes up into small cubes and steam them for 10-12 minutes until they are soft and squishy. In a separate pan, saute your onions and eringi mushrooms together with some extra virgin olive oil until the ingredients are golden brown and soft. Mash your potatoes by hand (or with a potato masher) and mix in your sauteed veggies. Prepare your bacon wrap by laying out your bacon strips on a baking pan with tin foil or a baking rack. Create the heart of your dish by molding your mashed potatoes into a loaf like shape. Place on your bacon strips, and carefully wrap the bacon around the potatoes. You’ll need to add strips to the ends and on top to fully encapsulate this beautiful concoction. Use your twine / string to tightly wrap the Pork Roast so it does not fall apart while it bakes. When your done, break up your rosemary into small sprigs and pin it against the string and the bacon wrapped mashed potatoes. Bring your oven to 300 F and bake for 35-45 minutes until your bacon is golden browned. Broil on high for 3 minutes afterwards to make it extra crispy. Meanwhile, prepare your sauce by combining a half cup of wine, sweet soy sauce, and butter in a frying pan and let it all bubble up and combine and reduce. When that’s done, you can pour it directly onto your Gotcha Pork Roast! Remove your pork roast from the oven, cut the string off, pour your reduced red wine glaze on top, and add garnish with watercress. ENJOY!
I watched this documentary about 3D printed food that may be used more often in the future. I can envision kitchens in my dystopian world having machines such as these.
I underwent a new culinary adventure tonight to gather inspiration for the food of my fantasy world. I got to taste organic honeycomb and strawberry pie, both of which I never tried before. In the early to middle medieval times, the only sweet substance available in most European kingdoms was honey and villages had their own beekeepers. Other forms of sugar would not be available or become an everyday taste until the sixteenth century. In Tudor times, there were custard tarts topped with pomegranite seeds. I could not find that dish anywhere so I had to make do with a strawberry pie. The honeycomb was so sweet it tickled my tongue in a pleasant way though I had to spit out the beeswax once I drained it of honey because I received conflicting advice of whether or not the beeswax was edible. The strawberry pie was coated in a sweet and fruity sauce, the strawberries themselves were plump and juicy, and the crust was crunchy with a slightly buttery aftertaste. Overall, I think these descriptions will come in handy in future works.
I thought of something interesting I could do for my Kaiju story. Because the Kaiju genre was created in Japan, I decided to include some Japanese themes to my story. Just as I gained inspiration for my fantasy series by trying authentic medieval food, I am planning to gain inspiration for my Kaiju story by tasting ramen, rice balls, and sake. All three of these food items are things I have never tried before, but I am thinking of including them in my story and I will require an authentic description of their taste, smell, and texture. I will keep you updated on any further developments.
This is the all-you-can-eat buffet I had Christmas dinner at in Napa Valley. It had a LOT of high class food to choose from and it was an experience I will never forget. While I was there, an interesting thought crept into my mind. What if you could have a buffet for breakfast, lunch, and dinner every day? This is pretty much how the nobility and royalty of medieval times ate. They were presented with many options and they decided what they liked the look of and what they were going to eat. That was how Henry VIII ate his meals, which resulted in him being literally over 400 pounds. I am thinking of incorporating this into my third volume as I depict in full detail the lifestyle of the Emperor of Gradaia.
I had a Christmas dinner to remember this year! My family and I went to an all-you-can-eat buffet that served the best high-class food we had in a long time. I went to the buffet four times and a lot of the food I had I never had before. It was a serious culinary adventure! Among these new foods was the dark meat of a goose. It was so juicy and succulent that it relaxed me to the point in which I was mentally like play dough. The dark goose meat was so good that I effectively stripped the kitchen of all its dark goose meat. The light meat of the goose just tasted like pork tenderloin so it was nowhere near as special as the dark meat. I had caviar that smelled like the ocean but did not have the crunchy/nutty texture that the caviar I had weeks earlier. I had oysters and mussels, which were slimy, salty, and roughly tickled the back of my throat. The desserts were divine and included a raspberry torte that had the same relaxing effect the goose meat had. Overall, it was a great Christmas dinner that I did not want to end because it was too f***ing good!
To further celebrate Christmas, I went to a mixture between a deli and winery and sampled a piece of classic gouda cheese. It was creamy and tasted similar to cheddar cheese, but with a stronger aftertaste. Overall, that was some good gouda! In medieval times, cheese was a common dish because it was a way to preserve milk and help with digestion. They believed that it helped calm down the “cauldron” of the stomach. I shall keep this in mind as I continue to write the delicacies in my fantasy world.