>>5684231>>5684222>outdoor cookingIt has been a while since the staff ate together like this. Might as well do it now.
Unlike the first month’s feast, they can’t afford to go all out with the ingredients. Red Winter is still limping, and there’s no telling how severe the wounds could become.
Still, they managed to get seafood at a discounted price, courtesy of the fishermen they helped earlier in the year. Sira was merely doing his job when he captured those produce skimmers, but it’s a nice gesture regardless.
Once again, they gather around the pots and grills. The sun has just set.
Steel meshes and large pots are carefully placed on top of the clay stoves. These pots in particular have domes in the center, used for grilling. Perfect for those who prefer soup and vegetables with their meat.
Before the fire is lit, the stocks are added. Most of it is a mixture of vegetable and chicken stock, as they were the cheapest.
Blocks of coal are inserted into the opening of the earthenware. Bits of blackness are peeled away as the they crackle.
With the flame properly hot, cuts of pork fat are placed onto the grills and pots. Chopsticks are used to push them around and coat the surfaces with grease, ensuring the meat are easily removed after cooking.
It’s all a frenzy from here.
Bacon. Marinated cuts of pork. Slices of beef. Shrimp. Fish. Squid. They all vie for space amongst the grills.
Cabbage and mushrooms cover the surface of the boiling water. Once they turn soft, they’ll be fished out and eaten along side the meat, assuming there’s any left remaining.
Cockles and clams have their own pot entirely, as boiling in large batches are more efficient when serving this many people.
As the night continues, the once withdrawn security agents have became more willing to talk to the rest of staff. Drinks were shared and stories were retold.
