Foodcrime
Picking this one up mid-scene, 'cause we're like that. This is Not Quite Enough Garlic and a block of salt pork gettin' real cozy over low heat. They've been here a while, gonna be a while yet.
https://awoo.space/media/A1kKLepIGQ8vm4VYQg8
Foodcrime
What's this? It's two pounds of chicken thighs, come to see what's up. They're gonna fry in pork fat for a while and get succulent. https://awoo.space/media/ZzhjLW4zejmB8KIZr6g
Foodcrime
Oh yeah, they're getting on great. Time to shake things up some. https://awoo.space/media/O5_SF59bTUPyNh02vW0
Foodcrime
See this? This is fond. That's French for "tasty." It's the crust of meat and fat and protein in the bottom of the pan that's the result of the Maillard reaction, which is the caramelization of food to make new flavor compounds.
That's enough science, though. We're here for the filthy bits.
Foodcrime
@literorrery D
GLAISE!
D
GLAISE!
D
GLAISE!