Welcome to the typical progression of my personal gaming-related groundhog… Summer, I suppose. Every year, my time spent in Tyria is cut short by the temperatures outside turning sauna’esque and the need to keep the PC running on an all-time-low-duration (aka: off.) to keep the inside temperatures at a bearable level. Of course, while not roaming the Tyrian countryside on a regular basis, my mind tends to wander off into Tyria’s kitchens – and comes up with long-forgotten things that would be perfect to cook and eat, and pronto!
Sometimes, you just have to treat yourself and/or your most loved one. Just because. And, for once, I have absolutely nothing to add to that, apart from the following: Once everyone involved is inside the house, lock the door, pour yourself a glass of whatever you’ve picked to accompany the steaks – a Brunello was our pick for this particular dinner for two – and start with…
Dear Asurans, Charr, Sylvari, Humans and rampant inner vampires… rejoice! An all-time favorite starter dish, a true “Ascended” food item if you will, pleasing crowds off and on screen all around both worlds has made it’s way onto the Tyrian Menu~! The Carpaccio. With the introduction of Ascended Quality Food last year, our beloved Chef’s Guild has blessed our dinner tables with a delicious choice of 5 different styles of Beef Carpaccio – all of which I will devour… ah… present to you on this side of the screen at some point.
And here it is, the headliner for my Summer’s Treasures Festival this year! This one’s a true representative of the “Hear me roar!” category of dishes, one of my all-time favorite BBQ’y goodies, a serious crowd pleaser and a celebration, at least in my book, of all ingredients involved. Plus, the story of it’s first appearance on our table a couple of years back has a solid “Roar” to it as well~
Hmmm. Just 2 weeks ago, I was sitting in this exact same spot, also writing up a recipe for you guys… and almost falling flat on my face with a heatstroke from the 40°C+ outside. I focused on the snowstorm scenario I described to you guys during the Energizer Gazpacho post in an attempt to keep a cool head at least and now… our region is sitting below Siberia on the temperature scale at a balmy 23-25°C.
A quick glance at the world outside my window just confirmed what my internal world already knew: It’s officially Stew Time! The Christmas Markets around town have opened their gates, doing their very best to counter the grey-on-grey, cold’ish, wet’ish “thing” that’s our signature early winter weather with the most delicious treats, aromas and, of course, all the hot spiced wine they can cook up.
Ok, I’ve just noticed that three out of four recipes for this year’s BBQ special are vegetarian options. Sort of. The upcoming dessert is seriously hard to imagine in a meaty context anyhow, but still, once that fact dawned on me, I had two options. Go veg on this one too or go all out carnivore galore. Well hell… I did what I always do when I can’t decide between two wildly different things: I pick door number three.
As you might have noticed, I’m a bit early on hitting the “Publish” button today. The reason for that is as simple as it is delightful~ Right now, I’m on my way out of the house, headed towards Frankfurt Airport where a plane is waiting to take me on a long-weekend trip to Dublin, Ireland. I thought I’d grab this opportunity to share one of our all-time-favorite stews with you guys.
Get out your Welcome mats, folks~! Our world is about to grow a new continent! Tyria, that is~ Come September, the new expansion “Path of Fire” will open the gates to the Crystal Desert to us Tyrians and, if I know my heroes behind the Chef’s Guild at ArenaNet’s HQ right, they’ll provide me with new toys off the screen as well… Can’t. Wait~! But, it looks like I’ll be sitting on hot coals for another month until it’s released… hang on. Coals? Path of Fire? A~ha!
Finally the relentless heat of the last several weeks is easing up a little and thinking about some serious grub doesn’t make me raise an eyebrow at my own sanity anymore~! Of course, it’s still summery warm outside, so going wild with pots, pans and my stove for any extended period of time is still out of the question and anything ending up on our plates absolutely needs a zingy, refreshing component to count as “edible”.