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/tpc/ Tuesday Pokemon Cooking!

Anonymous Tue 04 Aug 2020 20:56:23 No.44422658 View View Reply Original Report

Quoted By: >>44422665 >>44422796 >>44423001 >>44423913

Hello trainers and welcome to this weeks installment of Tuesday Pokemon Cooking! That's right, this is the show where we show you how to prepare inexpensive yet highly mouthwatering dishes using pokemon you likely have in your garden.

Today I'll be showing you how to make delicious grilled stuffed Bellsprout!

For this recipe you will need:
3 Bellsprout Bells
2 cups of rice
2 big leeks
3 tsp Tamato berry puré
200g Ground Grumpig
300g Ground Tauros
1 Revival herb
3 Carrots
Salt and pepper to taste

Anonymous

Anonymous Tue 04 Aug 2020 20:56:46 No.44422665 Report

Quoted By: >>44422675

>>44422658
(cont)
This recipe is fairly straightforward. Go ahead and pluck 3 fresh Bellsprout bells. Now there is a common misconception of Bellsprout being poisonous to eat, since they are poison types after all. I've seen so many people dismiss this scrumptious specialty out of fear they might upset their tummies, but rest assured, The poison found in bellsprout's body is at a very low concentration that's not dangerous to an adult. Just make sure that they're fresh if you get them from the grocery store or the farmer's market, because the poison develops with time after plucking. A general rule of thumb is if they're older than five days, throw them away, better safe than sorry. If you pick them fresh from your garden like I do, there is no problem. Now, Weepinbell and Victreebel are the ones you gotta watch out for, as ingesting their fruit flesh can give you food poisoning if not prepared correctly. You gotta simmer them for at least 3 hours to break up the poison chemical, at which point they become safe to eat. The advantage of using Bellsprout is that you don't have to prepare them for long at all, all their freshness stays intact. Go ahead and remove the stalk and eyes, they're tough and fibrous and not good to eat. Generously salt both the inside and outside, brush the skin lightly with oil and grill on hot coals until you geat these beautiful grill marks, and no longer! Let them rest until we're done with the other ingredients. This step is optional btw but highly recommended.

Anonymous

Anonymous Tue 04 Aug 2020 20:57:48 No.44422675 Report

Quoted By:

>>44422665
(cont)
Now, slice those leeks in half length wise, then slice each slice again so you get quarters. Slice those up fine and add the to a lightly greased heavy iron skillet along with your diced carrots. Once they are softened up, go ahead and add the Meat. I'm using 2/5 ground Grumpig, specifically shoulder, but you can use anything, and 3/5 ground Tauros Chuck. The grumpig is there to add fat and richness to the mixture, while Tauros adds texture and flavour. Try to break up the clumps of meat up as they cook, you don’t wanna gnaw on a big lump of meat once the dish is done. When The meat is nicely browned, add 3 tablespoons of tamato puré. I’m using a puré made from tamatos grown in the rich volcanic soil of Fallarbor town in Hoenn, which gives them incredible taste and sweetness. Add some torchic or vegetable stock to deglaze the bottom of the pan, then add your rice and turn off the heat. Add a pinch of revival herb, as their bitterness balances the sweetness of the leeks, carrots and tamatos. Add salt and Pepepr to taste, then carefully transfer the hot mixture into the bells. Put them in a heavy bottom baking dish and cook on the grill, covered, for about 30 minutes or until the rice is cook and has absorbed the stock and flavours niciely. If you do this in an oven instead, cook them for a similar time on 180° Celsius. After that, we are done! Woah look at this! Oh the smell is out of this world. And the taste! It’s sweet, savoury, and you get all these amazing flavours along with the smokiness of the grill. Truly an amazing bite. Hope you enjoyed and until next week!

Anonymous

Anonymous Tue 04 Aug 2020 21:09:30 No.44422796 Report

Quoted By:

>>44422658
good thread

Anonymous

Anonymous Tue 04 Aug 2020 21:35:39 No.44423001 Report

Quoted By: >>44423259

>>44422658
Thanks, I might try this. Do you reccomend cooking rock types?

Anonymous

Anonymous Tue 04 Aug 2020 22:06:12 No.44423259 Report

Quoted By:

>>44423001
That's a tough one, both literary and figuratively. Most rock type pokemon have a tough carapace and very little meat inside. High end restaurants in Kanto are known to serve Geodude coquilles, but they have special equipment for cracking their exoskeletons and extracting the little meat there is. Rhyhorn are a bit more common on the menus and meatier, but for a home cook very impractical. So all I have to say is, most rock type pokemon aren't indedible like most steel, ghost and poison types, but the effort of preparing them isn't worth it most of the time. If you are interested next week I might post a recipe for a rock type, as it is much cheaper to make them yourself than going out on a larvitar dinner, that is, if you don't mind getting your hands dirty

Anonymous

Anonymous Tue 04 Aug 2020 22:52:22 No.44423635 Report

Quoted By:

This thread is fucking autistic.

Anonymous

View Same Google ImgOps iqdb SauceNAO chC6usR.gif, 161KiB, 257x257

Anonymous Tue 04 Aug 2020 23:00:47 No.44423708 Report

Quoted By:

I'm looking forward to your cooking book.

Anonymous

Anonymous Tue 04 Aug 2020 23:23:09 No.44423913 Report

Quoted By: >>44424101

>>44422658
OP, what are some good spices for seasoning slowpoke tails? I went to Galar one summer for business. Ever since, I've been trying fruitlessly to replicate that exact level of taste and spice from their slowpokes. Please help!

Anonymous

Anonymous Tue 04 Aug 2020 23:44:56 No.44424101 Report

Quoted By: >>44425722

>>44423913
Ah yes, the galarian slowpoke tail, a delicacy among delicacies. I'm afraid you won't be able to obtain those outside of Galar as their shipment overseas is forbidden by Galar law (one of the many weird and honestly nonsensical species-restriction policies of that region). As for replicating the taste, I suggest you use the ingredient that gives those yellow 'pokes that taste to begin with - the galarica seed. Galarica is endemic to Galar, however, dried seeds can be found in many better supermarts and health food stores. The flavour is absorbed into the meat through the pokemon's diet, so the best thing you can do is to purchase a regular slowpoke tail and let it marinate in a dry rub consisting of 2 tablespoons ground and toasted galarica, 1 tablespoon kosher salt, 1 tablespoon brown sugar, 3 teaspoons dried leppa and 3 teaspoons black pepper. Spread rub evenly and let sit in fridge from at least 2 hours to overnight. Alternatively, if it's too pricy for you, you can substitute galarica for a 3:1 mixture of kebia and payapa berries to get a similar taste. Hope this helped!

Anonymous

Anonymous Wed 05 Aug 2020 02:37:41 No.44425722 Report

Quoted By:

>>44424101
What the hell is a kosher?

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