I just eat plenty, and I figured, if you're gonna eat, you should learn how to cook, right?
[Her expression turns a bit melancholy.]
But... Man, how did I miss bird chilis? Natruckt's famous for it in the south reaches...
[The beef next:]
As expected, beef-ginger's a hit with me. There's just always something pleasant about that little bit of heat, right?
[Pork-scallion:]
It's... A little milder, but it's not bad. The scallion's surprisingly fresh-- is it in season already on Flotsam?
[Mushroom:] Nn, as usual, I'm never quite sure what to think about mushroom's texture. It's kinda chewy, and that's not necessarily a bad thing, but... I dunno. Still, it's well done; this is my bias talking again, right?
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Date: 2025-01-30 03:32 am (UTC)[Her expression turns a bit melancholy.]
But... Man, how did I miss bird chilis? Natruckt's famous for it in the south reaches...
[The beef next:]
As expected, beef-ginger's a hit with me. There's just always something pleasant about that little bit of heat, right?
[Pork-scallion:]
It's... A little milder, but it's not bad. The scallion's surprisingly fresh-- is it in season already on Flotsam?
[Mushroom:]
Nn, as usual, I'm never quite sure what to think about mushroom's texture. It's kinda chewy, and that's not necessarily a bad thing, but... I dunno. Still, it's well done; this is my bias talking again, right?
-- wait, steamed bass?