LogFAQs > #923406053

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Topic	Teen Titans CYOA: Romance Resurrected Part 12
Cartridge88 06/16/19 5:42:20 PM #61:	A You decide on trying some different seasonings and rubs to see if that boosts the taste of the venison steak. But you only bought berries and fruit for the 36 cuts you expected, so you'll just stick to doing this for the meat sauce side of the dish, which means you can use all 18 to get it right! Not that you'd want it to take that long to figure out a good combination. You go to the spice rack and decide on a mix of ground coriander, fennel, oregano, marjoram, allspice, cumin, garlic cloves and cilantro. You remember this from the Canard Apicius but perhaps it can work on the deer meat. You blend the spices in a bowl and do a quick rinse of the venison cut. You use a teaspoon to scoop and sprinkle the seasoning on the steak and use a hand to knead it into the meat. Great-Uncle Alessandro has the spit set up, so you quickly set the steak on it and roast. The smell alone is great, but you get to work making the venison sauce poivrade using the scraps of the strap. You first chop up and blend the scrap meat into a puree, adding a couple cups of water so it smooths out. You also add some seasoning to this, such as ground bay leaf and garlic. There is some risk of overpowering the meat's natural flavors with all these spices but you won't know until you taste it. After roasting comes pan-frying. The rub makes a nice glaze on the steak as you make the rim crisp but keep the inner meat juicy red. From there, you let it steam for just a few minutes, and when you take it out of the steamer, the scent of spice has mellowed, but still leaves a nice warm feeling in your nostrils. You set the steak on a plate and drizzle on some sauce. You cut in with knife and fork and enjoy the look of the juice pour out as you do. Then you pop the piece in your mouth and chew. "Mm!" you say. The spice has a mellow effect, much like it did on the duck. But it is a little tricky to taste just the deer. You go for a piece with the sauce on it, and that is when the deer taste returns. Though that is because of the sauce. You rethink your spice blend. There is already garlic in the sauce so you cut garlic out of the blend. The Wilmarths only used salt and pepper as the seasoning, so you keep to the black pepper as you add the cilantro, the coriander, and A) Fennel B) Oregano C) Cumin --- Go Catgirls! https://imgur.com/DG75Nso <cite>Cartridge88 posted [p:923406053] in Teen Titan... [t:77770305]...</cite> <quote>A You decide on trying some different seasonings and rubs to see if that boosts the taste of the venison steak. But you only bought berries and fruit for the 36 cuts you expected, so you'll just stick to doing this for the meat sauce side of the dish, which means you can use all 18 to get it right! Not that you'd want it to take that long to figure out a good combination. You go to the spice rack and decide on a mix of ground coriander, fennel, oregano, marjoram, allspice, cumin, garlic cloves and cilantro. You remember this from the Canard Apicius but perhaps it can work on the deer meat. You blend the spices in a bowl and do a quick rinse of the venison cut. You use a teaspoon to scoop and sprinkle the seasoning on the steak and use a hand to knead it into the meat. Great-Uncle Alessandro has the spit set up, so you quickly set the steak on it and roast. The smell alone is great, but you get to work making the venison sauce poivrade using the scraps of the strap. You first chop up and blend the scrap meat into a puree, adding a couple cups of water so it smooths out. You also add some seasoning to this, such as ground bay leaf and garlic. There is some risk of overpowering the meat's natural flavors with all these spices but you won't know until you taste it. After roasting comes pan-frying. The rub makes a nice glaze on the steak as you make the rim crisp but keep the inner meat juicy red. From there, you let it steam for just a few minutes, and when you take it out of the steamer, the scent of spice has mellowed, but still leaves a nice warm feeling in your nostrils. You set the steak on a plate and drizzle on some sauce. You cut in with knife and fork and enjoy the look of the juice pour out as you do. Then you pop the piece in your mouth and chew. "Mm!" you say. The spice has a mellow effect, much like it did on the duck. But it is a little tricky to taste just the deer. You go for a piece with the sauce on it, and that is when the deer taste returns. Though that is because of the sauce. You rethink your spice blend. There is already garlic in the sauce so you cut garlic out of the blend. The Wilmarths only used salt and pepper as the seasoning, so you keep to the black pepper as you add the cilantro, the coriander, and A) Fennel B) Oregano C) Cumin --- Go Catgirls! https://imgur.com/DG75Nso</quote> ... Copied to Clipboard!
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