Gourmet: From a Stall in Northern Europe-Chapter 147 - 123: Nourishing Dinner, Braised Feast

After viewing the table, there was also a link to the farm's main industry at the back, with more detailed photos and descriptions of species.

"Romantic Country is famous for foie gras, and the Landes Goose is renowned; unsurprisingly, this is probably what is being farmed here. Let me take a look..."

"Hmm, it is indeed the case. Are other species being co-raised? Looks like it's not for cost-saving, probably raising a bit of each to give diners more choices."

"Why do the ducks look like this? Wow, I've never seen a live one; they look like they've mutated."

"The cattle, sheep, and pigs are quite normal, all common breeds. Just wondering if the cattle here meet the Angus rating; probably not, huh? That requires a professional ranch."

Elsa initially wanted to create a gourmet guide focused on farm ingredients, but the variety of ingredients was outrageously extensive; there was even a dedicated mushroom room.

With each additional species of ingredient, the complexity of making the guide exponentially increased, not to mention the hundreds of common ingredients available.

The young intern was staring at the screen, her eyes red, almost in tears.

Helping is so difficult!!

Apart from putting some words into the table, listing the ingredient inventory for easy viewing, she couldn't imagine anything else she could do.

The farm has everything it should have.

[You worked hard, the table is clear and easy to read; now we just need to finalize the menu. I already have a preliminary idea. Get some rest, will you dine at the restaurant tonight, or should I send it up for you?]

Seeing Chef Lin's reply, a line of hot tears involuntarily slid from Elsa's eyes.

Everyone's so kind!

She's just an intern, ordinarily not even qualified to host guests alone, only allowed to help other waitstaff, refilling water and offering napkins.

During training, she wasn't even allowed to serve some dishes, fearing she'd ruin the presentation; let her serve pasta at most.

Being inexplicably chosen to work at such a high-end place, along with a sister-like Dais and the caring, gentle Chef Lin, she felt like the happiest intern in the world.

Lin Chen looked over the inventory, thinking about all the dishes he wanted to make; there were already dozens of different dishes in his mind.

If he set aside thoughts of making Western food, he could list out hundreds of menus in an instant.

In the restaurant fridge, there were some leftover fish fillets and fish balls from last night, some shellfish, and half a pot of fish soup and lobster bisque that needed to be consumed today or they'd lose freshness.

With the two women still weak, lacking energy and vitality, he needed to make some nutritious food to help them recover.

Borrowing the pickup keys from Lucas, he drove to the supermarket alone.

The most nutritious option, without a doubt, is meat.

Elsa has Asian heritage, so she's likely not picky with food. Dais, though not a local, chose to settle in this culinary country, so she probably isn't picky either.

Without asking, Lin Chen planned to try something new and test how open both were to different flavors.

The supermarket's meat section had shelves neatly stocked with various parts, especially offal and items like tails and trotters, which were very affordable—a steal for unconventional Western ingredients.

He hadn't had these things for quite a while, wandering around the supermarket had made him crave them.

Today he must have them!

Six pork trotters, two boxes of oxtail, a piece of pork belly, two beef tendons, and a bag of fragrant rice.

Vegetables?

Sorry, next time for sure.

Today we're doing a pure meat feast.

Offal is slightly challenging; even in a foodie country, with many specialized offal dishes, not everyone accepts them.

He planned to see how this meal turned out before considering making offal dishes.

Back at the restaurant, he brought two soup pots, filled them with water, and boiled them on high heat.

In one pot, he added scallions, ginger, Sichuan pepper, bay leaves, and a bit of rum, and threw in all the meat to blanch it, skimming off the foam, then rinsing them clean before moving them to the other pot.

He took out a previous recipe for spicy marinade, removing the chili and bean paste parts, retaining the soy sauce flavor, tied all the spices tightly with gauze and tossed them into the pot, then added light and dark soy sauce, a few pieces of rock sugar, and two bottles of beer.

Making a home-style dish today, he didn't bother caramelizing sugar; as long as it tastes good.

With all the meat simmering, he was about to sit down when he suddenly realized something and stood up.

"Tsk, what's going on, such a rookie mistake, shouldn't have happened."

Using a slotted spoon, he fished the beef tendon out of the pot and placed it in a separate basin.

This thing, if cooked in a regular pot, would take two to three hours, and wouldn't be chewable at all.

If this got tender, the other meat would have turned into a pot of mush long ago.

Without a pressure cooker at hand, quick processing was an issue.

"Right, I have the Food Truck Upgrade Card; I could just swap for a pressure cooker!"

He quickly went to the parking lot to drive the food truck over, and exchanged for a multifunctional pressure cooker, which besides being a pressure cooker, also had all regular rice cooker functions.

With the original rice cooker on the food truck, he now essentially had two in hand.

Next time making boxed meals, there'd be no worry about running out of rice.

He moved the beef tendon into the food truck, threw it into the pressure cooker, and activated the time slow buff to speed it up.