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JA's "The Prince's Own" Scotley/Henry Northantis Solo/RG
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<blockquote data-quote="Scotley" data-source="post: 6143114" data-attributes="member: 11520"><p>In response to the letter from Abigail Silverspoon Mistress of the Kitchens: </p><p></p><p>Henry will consult any travel guides of the region to see what folks from outside him lands think of as regional specialties. He'll also visit fine local restaurants and get a sense of what the best regional dishes are. From this he comes up with the following list:</p><p></p><p>Being late spring the local berries are in season, but most other crops are not. Mushrooms are abundant at this time of year. He can also get lots of potatoes. He will select a local berry, the black thistleberry, that can be gotten in sufficient quantity to serve in both pies for a 1000 and in a savory sauce for the meat. The beef here abouts is particularly fine and so he selects thick slices of tenderloin to be grilled medium rare and served with a local mushrooms rumored to boost a man's potency topped with a savory sauce rich with local herbs, garlic and the black thistleberrys. For the potatoes he'll have them prepared in a special local style. Each potato is sliced repeated very thin about three-quarters of the way down bent back to separate the slices. Between each slice a bit of butter is placed and the potatoes are roasted until mostly done and then topped with grated dry aged local cheese (think parmigiana), bread crumbs and salt and pepper before the finally cooking. The result is potatoes that are crisp and very flavorful. The style is unique to the local region. That's a Meat, Potato and Pie. We'll add a very good local aged cheese made from a blend of cows and sheeps milk and a local liquore made from local nuts, rose petals and herbs. Finally, a hearty red wine. Something that can stand up to the heavy beef dish. I'll clarify with Mistress Silverspoon that this will be a total of six items--In my case the beef and mushroom dish with berry sauce, the potato dish, a cheese, a pie, a wine and a liquore. If I am instead to have six foods and six beverages I'll add to the list another food--perhaps something baked?, the best two local wines a white and a sparkling, the finest ale to be had and a local spirit. My thoughts are that I can bring local flair that will be unusual and interesting without straying too far from most people's meat and potatoes comfort zone. </p><p></p><p>Since there was noting in this letter about secrecy...Now, while I will not say anything directly, I will suggest to family members in confidence that they might want to option some of the wine, mushrooms, cheese and liquore on the off chance that one or more of them may see a spike in popularity in the coming season. Of course I can promise nothing. I have particularly high hopes for the mushroom with a reputation for enhancing potency.</p></blockquote><p></p>
[QUOTE="Scotley, post: 6143114, member: 11520"] In response to the letter from Abigail Silverspoon Mistress of the Kitchens: Henry will consult any travel guides of the region to see what folks from outside him lands think of as regional specialties. He'll also visit fine local restaurants and get a sense of what the best regional dishes are. From this he comes up with the following list: Being late spring the local berries are in season, but most other crops are not. Mushrooms are abundant at this time of year. He can also get lots of potatoes. He will select a local berry, the black thistleberry, that can be gotten in sufficient quantity to serve in both pies for a 1000 and in a savory sauce for the meat. The beef here abouts is particularly fine and so he selects thick slices of tenderloin to be grilled medium rare and served with a local mushrooms rumored to boost a man's potency topped with a savory sauce rich with local herbs, garlic and the black thistleberrys. For the potatoes he'll have them prepared in a special local style. Each potato is sliced repeated very thin about three-quarters of the way down bent back to separate the slices. Between each slice a bit of butter is placed and the potatoes are roasted until mostly done and then topped with grated dry aged local cheese (think parmigiana), bread crumbs and salt and pepper before the finally cooking. The result is potatoes that are crisp and very flavorful. The style is unique to the local region. That's a Meat, Potato and Pie. We'll add a very good local aged cheese made from a blend of cows and sheeps milk and a local liquore made from local nuts, rose petals and herbs. Finally, a hearty red wine. Something that can stand up to the heavy beef dish. I'll clarify with Mistress Silverspoon that this will be a total of six items--In my case the beef and mushroom dish with berry sauce, the potato dish, a cheese, a pie, a wine and a liquore. If I am instead to have six foods and six beverages I'll add to the list another food--perhaps something baked?, the best two local wines a white and a sparkling, the finest ale to be had and a local spirit. My thoughts are that I can bring local flair that will be unusual and interesting without straying too far from most people's meat and potatoes comfort zone. Since there was noting in this letter about secrecy...Now, while I will not say anything directly, I will suggest to family members in confidence that they might want to option some of the wine, mushrooms, cheese and liquore on the off chance that one or more of them may see a spike in popularity in the coming season. Of course I can promise nothing. I have particularly high hopes for the mushroom with a reputation for enhancing potency. [/QUOTE]
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