Intergalactic Summit

Oh, one of the things that I absolutely love to eat is Jin-Mei stir-fried beef with peppers and mushrooms. You need to be careful because some street vendors use low-quality meat, but if you can find a proper restaurant that fries the beef in the traditional rice vinegar and plum gin sauce... just can't beat that taste! No question that meal's fit for a Sang Do.

Mind you, I'm not such a bad chef myself, and I'm well-versed in the recipes of my Intaki heritage. I cook up a mean chicken and potato curry when I'm in the mood, although it never tastes as good if I can't source dadaayaa and spirit peppers straight from the homeworld.

Easily Angered Gallentean Male, fried in CuteWhenAngry oil.

In all seriousness, I quite like vegetable fried rice seasoned with a bit of black bean sauce. Odd, I know.

Caffeeinated protein cubes lately.

My absolute favorite is grilled steppe skink strips in Kelreth pepper sauce. It makes most people cry, but the pepper is what makes the dish!

Yes, it's always easy to know how far from Aridia you are by gauging how many times you have to send the dish back saying "No, really, i'd like it to be spicy, this is bland." And then half the time they try to just sprinkle the pepper on top after they've cooked it, which isn't even remotely near to the same. Really playing up the accent seems to help a bit.

If I am to believe my diary, my favourite meal changes weekly. It generally seems to coincide with what's being served at the cafeteria for the weekly corporate dinner. So, lucky for me!

I should really give out a better recipe. Oh to follow in Lady Haletes shadow is a good thing. *gently prods Anslo*

There is three parts to this recipe.
First the stuffing.
Second the sauce.
Third the rolling and baking.

First step, Take a normal stuffing mix and add in what ever ingrediants you like. I use Ni-kunni peppers, Caldari curry spices, And a few veggies. After mixing set aside.

Second step. I prefer a heavy Matari scotch sauce.
In a pan add brown gluscose...aka sugar, water , honey, couple bottles of the matari Scoch. Reduce for three hours or how long to desired thickness.

Third step. Roll our three pounds ground meat. Venison or simple cloned vat meat is fine. *Waves at Saede*
Spread the stuffing mixture on the meat. Then gently roll the meat into a log. Place in a cooking dish on a rack.
Cover with the sauce and bake till done. I prefer to baste with more sauce.

Serve with fresh bread and Scotch. Don't forget rest of sauce can used as a dipping sauce for the bread.

Enjoy Misha.

Oh come now Lucius, always a white wine with fish! Beer is good with anything though.

I'll just post what we had scrounged up for dinner last night.

Typical 9-course.


A Prelude in Sea
Paddlefish Caviar on Crisp Salmon Skin
Rosemary-Mussel Skewer with Cucumber Kimchi
Bay Oyster with Sorrel Sauce
YC85 ARGYLE BRUT

Boletus & Dungeness Crab Handkerchiefs
With Chervil-Chive Butter
DOMAINE SERENE CHARDONNAY, CÔTE SUD VINEYARD

Lummi Island Reefnetted Sockeye
In a Squash Blossom with Lemon Thyme
SALINAS ESTATE PINOT GRIS

Khanid Prime Sound Perch
On Salsify Purée with Parsley-Lovage Sauce
YC100 ViTALIA VINEYARDS NORTH VALLEY ROSÉ

Folinas Ranch Lamb
Loin on Tongue-of-Fire Beans • Braised Shank on Emmer
Tenderloin Poached in Olive Oil and Thyme
GLEN FIONA SYRAH, BASKET PRESS

Estrella Creamery Bea Truffled Cheese
With Desert King Figs and Herbfarm Honey

Muscat-Poached Peaches
With Anise Hyssop Ice

An Anthology of Desserts
Blackberry-Rose Geranium Ice Cream Cone
Pear Soufflé with Orange Thyme Custard Sauce
Huckleberry Cobbler with Cinnamon-Basil Cream

Brewed Coffees, Teas and Infusions

A Selection of Small Treats
VINTAGE BARBEITO MALVAZIA MADEIRA


Every meal a feast, you see!

You know, I always imagined you all seeing food as just another sort of fuel after a fashion. Maybe grinding up the appropriate nutrients into a lovely little paste you just IV directly.

"Tastes like baby food!" You would say