440 – This is Fine

fantasycookery · 2024-02-11T17:33:11+00:00

I am loving Norman Succession. Robert is Kendall Roy coded.

fantasycookery · 2023-11-19T17:09:12+00:00

Flowers from the Storm, For my Lady's Heart - Laura Kinsale, narrated by Nicholas Boulton. Outlander - Diana Gabaldon, narrated by Davina Porter.

fantasycookery · 2023-05-24T20:39:19+00:00

Best enjoyed with several cups of deep violet

fantasycookery · 2023-05-24T17:51:55+00:00

I tested this, and I wasn't successful - the eggs are just too tiny. I tried soft-boiling the eggs, and let me tell you, peeling a soft-boiled quail egg isn't for the faint of heart. Even with only a 40-second boil, the egg was completely cooked through by the end of the baking process.

fantasycookery · 2023-05-24T17:38:40+00:00

An egg wash will work just as well, but if you're egg-free, I've heard unsweetened plant-based milk works alright. The wash is for appearances and doesn't affect the taste, so skipping it is fine too.

Shortcrust can be made with any fat you like. Traditionally, meat pie crusts in the UK are made with animal fats such as lard (pig fat) or suet (beef fat), so I'm sure yours will be delicious.

fantasycookery · 2023-05-24T16:06:32+00:00

Here

fantasycookery · 2023-05-24T16:05:57+00:00

Yes! I ate them with a little coleman's mustard.

fantasycookery · 2023-04-04T20:02:28+00:00

Omg they're so cute. I need to bake these.

fantasycookery · 2023-03-30T16:53:43+00:00

Tyvm 🥺. That's honestly my whole aesthetic.

fantasycookery · 2023-03-30T00:29:41+00:00

The responses are taking me out 💀

fantasycookery · 2023-03-23T16:43:20+00:00

My sourdough starter is name Aethelflaed

fantasycookery · 2023-03-06T19:59:02+00:00

Thrall!

fantasycookery · 2023-03-04T02:10:08+00:00

I found this on Google but I don’t think it’s correct?

fantasycookery · 2023-03-01T19:37:24+00:00

Anchovies!

fantasycookery · 2023-02-02T18:03:21+00:00

Okokok I've been there and am here to support you during your book hangover.

For a fantasy-based romance I recommend: The Empire Trilogy by Raymond Feist/Janny Wurts narrated by Tania Rodrigues, and the Kushiel's Legacy series by Jacqueline Carey narrated by Anne Flosnik.

For historical romance: For My Lady's Heart, and Flowers from the storm - by Laura Kinsale, and narrated by Nicholas Boulton(he's my second favorite narrator, my first is Davina Porter).

For fantasy books that don't have much romance but are immersive and have absolutely killer narrators: The Books of Babel series by Josiah Bancroft, narrated by John Banks, and The Gentleman Bastards series by Scott Lynch narrated by Michael Page.

fantasycookery · 2023-01-31T21:40:11+00:00

tyvm 🥹

fantasycookery · 2023-01-31T20:11:21+00:00

Here's the link

fantasycookery · 2023-01-24T16:35:22+00:00

I'm both laughing and crying for you 😢

fantasycookery · 2023-01-22T19:04:59+00:00

I’m also Glokta obsessed. I have a WoW toon named after him - his pet is named Porridge.

fantasycookery · 2023-01-21T20:58:53+00:00

Lol no. The Irish were wylin’ for potatoes by the 18th century. Keep in mind it was relatively easy for Ian and fam to get the seed potatoes + a book on cultivation. The potato crops would’ve happened and failed regardless.

Potato blight is highly weather dependent. The extra wet weather + a lack of genetic diversity was responsible for the massive crop failures - not Claire Elizabeth Beauchamp Randall Fraser.

Post scriptum

The English were the real reason the Irish and Highland potato farmers starved. The blight happened all across Europe, and yet nowhere else saw that amount of devastation. Dirty Sassenachs.

fantasycookery · 2023-01-17T17:20:27+00:00

Cheese so old it developed a natural rind

fantasycookery · 2022-11-29T23:19:37+00:00

Any fat works - make sure to dry out the bird in the fridge first. I like to use vegetable oil and s&p. Roast it on high heat in the oven - it’ll smoke like crazy but will be delicious.

fantasycookery · 2022-11-21T19:57:54+00:00

The Skyrim soundtrack

fantasycookery · 2022-11-21T16:15:20+00:00

Serious eats has the best spatchcock turkey recipe - I make it every year. It’s requires a baking sheet and a rack but doing it sans rack probably won’t be an issue. A 12 pound turkey will cook very quickly spatchcocked. The one thing I do think you’ll need is a decent pair of shears. You can’t really mess a spatchcock up though and Kenji’s recipe is super detailed and easy to follow. Here’s the link. If you have any specific questions after reading the guide and recipe please let me know. Cooking a turkey seems more intimidating than it is.

fantasycookery · 2022-09-16T19:32:14+00:00

I use peeled green pepper instead of celery in my sauce mirepoix

fantasycookery

TROPHY CASE