Hannibal Lecter (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
sharp_man) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
fandomhigh2017-06-15 10:12 pm
sharp_man) wrote in fandomhigh2017-06-15 10:12 pm
Entry tags:
Philosophy of Food | Friday, period 1
Class today was meeting in the Danger Shop, and they would arrive to find it set up like a large, gourmet kitchen. Hannibal stood there with an apron on and smiled and nodded at them.
"Since your class project will be due soon, I thought I would demonstrate what I expect by example. Which also, not coincidentally, gives me the opportunity of indulging in one of my favorite activities - cooking for an audience."
He walked around the kitchen, getting things ready as he kept talking. "Today I will be making for you steak and kidney pies. I decided upon these because they have a special place in my heart. Most Americans will not have had them, as offal are hardly ever eaten in this country, which is a terrible shame that I like to correct, and also, they are a fairly traditional food in my husband's country." He smiled as he cooked the onions and mushrooms. "The process of making them is not particularly laden with tradition, although I can make a different shape of pie for each of you, if you like; it's a simple way to make your dish fit a particular audience."
He explained each step as he did it, and showed them the roux - "One of the first techniques I learned, and invaluable." - and making the gravy and then the pastries.
He smiled. "And now we wait. So, do any of you have plans yet for your own projects?"
"Since your class project will be due soon, I thought I would demonstrate what I expect by example. Which also, not coincidentally, gives me the opportunity of indulging in one of my favorite activities - cooking for an audience."
He walked around the kitchen, getting things ready as he kept talking. "Today I will be making for you steak and kidney pies. I decided upon these because they have a special place in my heart. Most Americans will not have had them, as offal are hardly ever eaten in this country, which is a terrible shame that I like to correct, and also, they are a fairly traditional food in my husband's country." He smiled as he cooked the onions and mushrooms. "The process of making them is not particularly laden with tradition, although I can make a different shape of pie for each of you, if you like; it's a simple way to make your dish fit a particular audience."
He explained each step as he did it, and showed them the roux - "One of the first techniques I learned, and invaluable." - and making the gravy and then the pastries.
He smiled. "And now we wait. So, do any of you have plans yet for your own projects?"
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