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#(( she would eat dahlia down to the bone and lick the marrow out afterwards (said with romantic intent)
royalreef · 2 years
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@playnights​ inquired: An acquired taste - Dahlia~! Taste test - Accepting
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       “The first order of business is to remove key sections during the butchering process — what I state of demons still applies, so it is vital to set aside certain organs. The skin will have to be entirely removed. While I could recommend it to be preserved as a chewy treat, upon Dahlia it is much too tough, and would be significantly less enjoyable as a jerky for such. Likely it will go to leatherworking — most of her bones will also be removed for various crafts, as while I could certainly appreciate the taste of her marrow, I am less keen to let such areas go to waste when they would be better suited elsewhere.
       The tongue and the eyes will have to be specially removed. The eyes would be eaten raw, as they would have a lovely sizzle to them and would not be as tough as the rest of the cuts. The tongue would require some tenderizing, but it would be wonderfully chewy without being overwhelming, and provide plenty of flavor. Thin cuts are best, served with crab between each slice. If you get them especially thin, you can work them into elaborate folds, which would even better serve their presentation.
       The rest of the meat is... difficult. There is plenty to spare and would be a shame to let to go to waste, but there is still the persistent issue with demonic flesh. The tail could be served the same as any other demon tail, cut into chunks and placed into a broth, let it grow warm and let the meat soak up the liquid, and you have a hearty meal for any day.
        The flank, I think, could be kept whole. Roast them slowly, seasoning as you go. Perhaps letting them ferment for several months would not be a bad call — you would like something that falls apart as you eat it, soft. Extended tenderizing is needed. It would be a long process.
       Pull the meat off of the arms and stomach. Shred it, then let it be seasoned for perhaps about a month. Take the removed organs and stuff the shredded meat inside — add chopped soft corals to taste, or squid, or seal, or so on. Whale would be overwhelming, I think, and not assist with bringing out the unique flavor profiles. Stitch shut with tendon.
        Most of the meat of the face could be eaten raw. Cheeks would be tender without being too bitter, and lips are chewy and quick. Treats for the lucky butcher, I would say.”
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