OOC + COOKING SAMPLE
(You may also do your cooking entry IC, in which case it might look similar to the below. This is just an example of how an OOC one might look.)
USERNAME: Enchiron
CATEGORY: Cook
ENTRANT: Celest
THE PITCH: Sweet, succulent, and salty chicken on a skewer. Enjoy the savory tastes of soy sauce enhanced by the sweet and sour bite of honey and balsamic. One bite, and you'll be asking for another and another. Portable, clean, and delicious, this will be your new Fumir favorite.
RECIPE: (The following is based on this recipe.)
STICKY CHICKEN KABOBS
Ingredients
- 1.5 lb cubed chicken
- 2 tbsp olive oil
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 2 tbsp minced garlic
- 2 tsp minced ginger
- Green onion, for garnish
Instructions
- Whisk together the oil, soy, honey, ginger, garlic and balsamic.
- Pour over the chicken, and mix to combine. Allow to marinate for at least 2 hours but up to overnight in the fridge.
- Soak bamboo skewers in boiling water while the chicken marinates or use metal skewers. Thread the marinated chicken onto skewers and brush with any remaining marinade.
- Cook the chicken on a hot grill or grill pan for 3-4 minutes per side until the chicken is golden and cooked through.
- Remove from the heat, allow to rest for 5 minutes then scatter with chopped green onion and serve.
BONUS CONSIDERATIONS:
IC + IMAGINE SAMPLE
(You may also do your imagine entry OOC, in which case, it would look similar to the above. This is just an example of how an IC one might look.)
USERNAME: Enchiron
CATEGORY: Imagine
ENTRANT: Raakel stands before a bright burning flame, holding a skewer between each finger.
THE PITCH: "Feast your eyes on this, the most flavorful, the most mouth-wateringly delicious, the most life-changing cockatrice skewer you've ever experienced. One bite, and I guarantee, you'll be hooked. I expect to see you at my feet, begging for more, the moment this passes your lips. Just try it. Before the night's over, every Fumir chef will be knocking down the castle doors for my recipe. Consider yourself lucky: this is my gift to you, the very first bite. Treasure it."
RECIPE:
FLAMING COCKATRICE SPEARS
Ingredients
- Half a cockatrice, deboned, meat cubed
- 3-5 flintfire peppers (Use more if you're not a coward)
- 2 tablespoons of any fat, melted
- 1/4 cup honey
- Plenty of garlic (More than you think)
- Inksac of a sulfursquid
- Drain the inksac first, and make sure to finely chop the peppers, or else you won't get any of that sweet spice.
- Mix all the ingredients in a bowl, and let it soak for a while. Mix it well before you add the cockatrice, or else it won't get a nice even coat. Let it sit for a couple hours while you prep your skewers.
- Use metal, or boil some in water for a while. This handy trick keeps them from burning up. When your meat's done marinating, fill your skewers.
- Roast each of those delectable morsels in front of an open flame for, oh, three minutes per side. When that sauce is bubbling, you know you're getting close.
- Try not to eat them all before they finish their five minute rest.
BONUS CONSIDERATIONS: (here, you can post an image, or add recipe notes, or do both.)
NOTES:
- Sulfursquids can be hard to spot in the pools, but they love pennants. Try using one as bait, if you can catch one. Oh, and the inksac is higher than you think.
- Cockatrice meat can be hard to find in the more barren parts of the mountain. They love heat, and they love trees, so try to find a lava flow or a forest if you're not finding them at your local market.
- Do NOT use a knife to open up the flintfire peppers. The seed inside's like a stone, and if you hit it with sharp metal, it'll explode. Open it with your hands first to remove the seed, then it's safe to slice and dice it.