Post by Janus DiNapoli on Oct 29, 2017 22:17:29 GMT -5
There's a certain beauty to someone who has been cooking themselves for the better part of their adult life. Janus was wearing a full on chef's jacket and slacks and had her hair pushed under a white Gatsby. She looked as nonconformist as she could and even more androgynous than usual. She was listening to the soft swing of a soft jazz Spanish guitar as her hand whisked the contents of the bowl a final time. She set it down next to the other small pan and checked her continuous glucose monitor and her insulin pump. She mumbled something that had to do with numbers as she grabbed the buttermilk marinated and dragged chicken thighs, skin on, out of the fridge. The marinate was Buttermilk, a very light amount of certain spices that she mixed once a week or so when needed, and a tad bit of Marsala. Janus was quick taking the chicken out and running water over each piece thoroughly and then grinning.
The restaurant, was attached to Tokei Aruki, Janus' small 6 room bed and breakfast. There were two entrances, one on the side of the kitchen, leading back towards the lobby. The other, was street-facing the small parking lot for the customers who were not from the actual Bed and Breakfast. The restaurant was called "A taste of Italy." Listed in Japanese characters on the sign outside on the street in front of the small rustic door. The place sat about twenty total, comfortably, but Janus could not remember anytime that it had more than 3 or four customers. The kitchen was simply a bar with all the usual kitchen tools and ovens behind it. As well as a small pizza block. Janus had run the thing herself for a while. But the lack of customers, was really the reasons she warranted not keeping as many things around or a large staff. She usually just hired one or two to do cleaning and maybe check-ins when she was off finding some stupid thing for someone with too much money, or doing parlor tricks by gambling.
Janus looked at the chicken and began slowly dipping each in flour with a few choice salts, moving them to an egg bath that she had finished whisking earlier and finally to homemade bread crumbs she had made off fresh sourdough she had for breakfast that morning. For the final step, each piece was placed neatly on a raised tray above a cooking 4-2, and once all six pieces of chicken, she stopped and stared forward as she drizzled olive oil over the chicken. Pleased with herself as she slid it into the salamander at 515. She cleaned up the pans quickly and pulled out some asparagus and tossed a pot of water on to boil. She added generic agar to the pot and stirred it once every two minutes as it began to turn into an oddly hard gelatin. She went to the freezer and picked out five small frozen balls of grape juice she had made before and pushed the pot to the side. Janus grabbed another pot and narrowly avoided a burn due to a massive ping on her precognition. Janus was relaxed and dancing to the music as she put on a new pot, and pulled out another pan, setting her oven to 325. She placed each asparagus on it and gently drizzled olive oil, tossing it into the oven, while less than 100, in order to cook through expanse heat. Finally going back to the second pot and adding some chicken stalk and water on top of homemade ravioils she had made the night before, each with a quail egg and lobster and browned butter. She placed twelve in the pot, making no actual dent in it and cooked it as well through expanse heat.
She then read one of her own recipe books and finally tossed a small pot of xanthan gum and peanut Milk on the third small burner and stirred it until it frothed up. It took her a good while to take out two plates. She got the bigger ones, and used the microwave to warm them, along with two small plates for the amuse muse. She placed the frozen balls of wine into the gelatin made of agar and quickly removed them, which would create a small gelatin ball with a burst of grape juice inside, and layered foam from the peanut bowl on top of each. A total of three small peanut butter and grape jelly globules. She finished the small plate with a drizzle of port reduction and carefully took both out to the table in the center sliding one to one side, and one to the other. Janus nodded at her plating and made her way back to the open kitchen. She took out the chicken and let them cool, took out the asparagus as well. She plated the asparagus around the ravioli and drizzled tequila Alfredo over them. She arranged it in the word "benvenuto" and then placed the baked chicken thighs around the ravioli and asparagus. She cleaned up the dishes as much as she could without being late and checked her precognition again.
"5.... 4.... 3... 2 and go." Janus smiled to herself and pointed at the door leading to the small six car parking lot.
WC-890
TWC-890
The restaurant, was attached to Tokei Aruki, Janus' small 6 room bed and breakfast. There were two entrances, one on the side of the kitchen, leading back towards the lobby. The other, was street-facing the small parking lot for the customers who were not from the actual Bed and Breakfast. The restaurant was called "A taste of Italy." Listed in Japanese characters on the sign outside on the street in front of the small rustic door. The place sat about twenty total, comfortably, but Janus could not remember anytime that it had more than 3 or four customers. The kitchen was simply a bar with all the usual kitchen tools and ovens behind it. As well as a small pizza block. Janus had run the thing herself for a while. But the lack of customers, was really the reasons she warranted not keeping as many things around or a large staff. She usually just hired one or two to do cleaning and maybe check-ins when she was off finding some stupid thing for someone with too much money, or doing parlor tricks by gambling.
Janus looked at the chicken and began slowly dipping each in flour with a few choice salts, moving them to an egg bath that she had finished whisking earlier and finally to homemade bread crumbs she had made off fresh sourdough she had for breakfast that morning. For the final step, each piece was placed neatly on a raised tray above a cooking 4-2, and once all six pieces of chicken, she stopped and stared forward as she drizzled olive oil over the chicken. Pleased with herself as she slid it into the salamander at 515. She cleaned up the pans quickly and pulled out some asparagus and tossed a pot of water on to boil. She added generic agar to the pot and stirred it once every two minutes as it began to turn into an oddly hard gelatin. She went to the freezer and picked out five small frozen balls of grape juice she had made before and pushed the pot to the side. Janus grabbed another pot and narrowly avoided a burn due to a massive ping on her precognition. Janus was relaxed and dancing to the music as she put on a new pot, and pulled out another pan, setting her oven to 325. She placed each asparagus on it and gently drizzled olive oil, tossing it into the oven, while less than 100, in order to cook through expanse heat. Finally going back to the second pot and adding some chicken stalk and water on top of homemade ravioils she had made the night before, each with a quail egg and lobster and browned butter. She placed twelve in the pot, making no actual dent in it and cooked it as well through expanse heat.
She then read one of her own recipe books and finally tossed a small pot of xanthan gum and peanut Milk on the third small burner and stirred it until it frothed up. It took her a good while to take out two plates. She got the bigger ones, and used the microwave to warm them, along with two small plates for the amuse muse. She placed the frozen balls of wine into the gelatin made of agar and quickly removed them, which would create a small gelatin ball with a burst of grape juice inside, and layered foam from the peanut bowl on top of each. A total of three small peanut butter and grape jelly globules. She finished the small plate with a drizzle of port reduction and carefully took both out to the table in the center sliding one to one side, and one to the other. Janus nodded at her plating and made her way back to the open kitchen. She took out the chicken and let them cool, took out the asparagus as well. She plated the asparagus around the ravioli and drizzled tequila Alfredo over them. She arranged it in the word "benvenuto" and then placed the baked chicken thighs around the ravioli and asparagus. She cleaned up the dishes as much as she could without being late and checked her precognition again.
"5.... 4.... 3... 2 and go." Janus smiled to herself and pointed at the door leading to the small six car parking lot.
WC-890
TWC-890
