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Shin Hyakuji High School Tvtropes
The Book that is Hyakuji's Story has come to a close. However, there are still plenty of stories left to be told in the madcap Anime Universe it inhabits. As one book closes, so too does another open. Presented by veteran Hyakuji Staff Members, check out the next generation EVOLUTION of "Anything-Goes" Anime Roleplaying at Senki Academy
The Book that is Hyakuji's Story has come to a close. However, there are still plenty of stories left to be told in the madcap Anime Universe it inhabits. As one book closes, so too does another open. Presented by veteran Hyakuji Staff Members, check out the next generation EVOLUTION of "Anything-Goes" Anime Roleplaying at Senki Academy
| Ian's Cannibal's Cookbook; Not JUST featuring human dishes... | |
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| Tweet Topic Started: Jun 5 2012, 04:58 PM (230 Views) | |
| Pancake Mix | Jun 5 2012, 04:58 PM Post #1 |
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"OH GOD KILL IT WITH FIRE!" "That reaction is how I KNOW I did a good job!"
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Salutations! I am Ian Gabriel Vaner, and I will be hosting this blog. It is intended to be a cookbook for all things supernatural or bizarre. With the ability to consume anything organic, I have developed a richly cultured taste in the unusual. I will share my favorite recipes for the browsing of others. I'll post a primer of a few dishes every now and then, they won't all be collected right now because I'm lazy. While my idea of "good taste' is certainly alien to others, I'm at least aware of that. So let's start with the ultimate taboo dish: human meat. Considering that I can reassemble my own body from any organic substance, I did most of my culinary experiments on myself. Human: A Chef's Primer. Popular belief is that human meat tastes like pork. This is mostly correct, however a human's diet and physique will greatly affect their taste. The standard conventions of active muscles being tough while less-used muscles aren't holds true, obviously. An ideal meal will have well-marbled tissue, so they can't be too thin, as well as plenty of vitamins and nutrients suffusing their bodies. Fat burned for energy remains in the bloodstream in particles known as ketones, and these add a very subtle flavor difference as that infuses all the meat with a richer flavor. However, lactic acid produced by muscles in times of anxiety or exercise can sully the meat, and too much labor will result in toughening of the meat by default. This means that someone who has gotten plenty of sun, eaten healthily, undertaken cardiovascular exercise, and isn't trying to fight you off at the time of death is the perfect meal material. Cooking Methods: Onto the exciting part! As human meat for consumption is a preciously rare resource (for anyone who isn't me), I recommend taking a high-class approach to preparation. The janitor's closet in Yuki isn't large enough for an oven, so I've had to make do with a George Foreman grill and some ingenuity. (And I'm sure that phrase has been a precursor to any number of hilarious kludges.) Though, I do occasionally rent permission from restaurants to cook my meats after hours, though obviously without telling them what particular ingredient I'm using. I'm rambling. Human meat is a wonderfully varied ingredient that can be prepared in a myriad of ways. Today, I'll post my two favorite appetizers. Thigh Carpaccio: Slicing off portions of my thigh was an early experiment. I quickly found that raw meat tasted very similar to beef slices, because the actual Maillard reactions involved in cooking the meat hadn't taken place for the flavors to mature. Human flesh isn't suitable for sushi, so other raw meat dishes came to mind. Slicing the meat as thin as possible with a deli slicer is recommended. Once you've done so, drizzle olive oil on the meat. I recommend toasted sourdough bread slices for the meat to be placed on, served with just a dab of horseradish sauce as well. The result is completely scrumptious. Heavier flavors aren't recommended, so avoid other sauces and side dishes. Even a fruit juice drink might be a bit strong, but something acidic is a great compliment to meat as always. Sparkling water with a dash of lime juice is perfect. Rib Dumplings: I cannot recommend actual racks of rib meat, as the process of breathing (which you are now doing so manually) exercises them. This meat is some of the toughest on the body. However, grinding it up and making meatballs was a perfect solution, as a finely-ground meat is much easier to chew. Combining the meatballs with a pasta dish is perfectly acceptable, but why not go the extra step? Dumpling wraps can easily be fried up in sesame oil or steamed if you have suitable patience. Soy sauce, rice, and thin slices of tofu make an excellent addition on the plate, and help the presentation! As this has been fried in oil, there's no subtlety to the flavors, so drink whatever you want. Mind you, I can just absorb my meals directly, but I do enjoy a bit of fine dining on special occasions. Tune in next time for the entrees and desserts! I'll be going on a search for the bizzare, so if any readers know where I can find exotic creatures, and I know Hyakuji has them somewhere, please do send in any info! |
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10:33 AM Jul 11