Aymeric de Borel (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
borelblue) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
ellipsanet2024-02-05 09:35 pm
borelblue) wrote in ellipsanet2024-02-05 09:35 pm
Entry tags:
[video] un: aymeric
The feed began a little shaky as the person holding the device adjusts. Once it focused, Night Sky muttered from behind the camera, "'Kay, it's recording."
Who was she speaking to? Why, Aymeric de Borel, bedecked in a punny apron as he stood in his kitchen. (Though those who know him will notice that his hair is a few inches longer than usualpretend the screencap reflects this.) Night Sky's confirmation cued him to smile and wave at the camera.
"Well met, everyone. This is Aymeric with a presentation on one of my personal favourite hobbies: cooking. It is a craft that I believe we can all say we enjoy for more than just basic sustenance."
As Aymeric continued, the camera steadily zoomed in on his handsome face.
"I will be showing everyone my recipe for a dish called popotoes au gratin - at least, it is called that in the world from which I hail. 'Twould seem that the root vegetables that we call popotoes are called potatoes in most other realms. They seem to be one in the same. I will be referring to them as popotoes here." He shrugged a bit. "But I digress. Without further adieu, let's get started, shall we?"
With the camera as zoomed in as it is, the video got a great shot of Aymeric's ever-so-charming smile.
((OOC: Aymeric's video borrows heavily from this wonderful video, and to a lesser extent the official FFXIV cookbook.))
The video cut to Aymeric standing at a kitchen counter with bowls of chopped ingredients. There was a cutting board in front of him with a piece of cheesecloth laid out and herbs next to it. The camera is back to showing all of Aymeric from the waist/counter-up.
"I'll begin by preparing an ingredient that can be used for many things, not just today's popotoes au gratin, and that's chicken stock. Making it is time-consuming, but very simple."
And thus the cooking actually began. Aymeric explained the term "mise-en-place", roughly meaning "everything in its place" in French - wait, no, he called the language "my people's mother tongue"? Regardless, the concept of mise-en-place is preparing one's ingredients before any mixing or heat gets involved.
"You don't want to have to run around chopping and measuring while your other ingredients burn, now do you? If everything is ready and mise-en-place, it's that much easier to add it when needed."
Aymeric went on to explain the purpose of the cheesecloth: to make a bundle containing the nearby herbs. That way, removing them will be easier. With the freshness and potency of the herbs, they only need to be left in for "half a bell" or so, while the rest of the stock will simmer overnight. He assembled the herb bundle. The camera zoomed in on his work - by way of starting at his broad shoulders, then following his long, strong arms down to the cutting board. Once he finished with that...
Another cut - this time to Aymeric and Estinien peelingpotatoes popotoes. Grins tugged at their lips.
"This is rather nostalgic, isn't it?" said Aymeric.
"From the time when we put a thumbtack on the captain's chair?"
"Aye," Aymeric replied, snickering. "Halone forgive me, how he yelped!"
"Like a kicked dog," added Estinien.
The two of them shared a laugh.
"And thus we were punished with scullery duty for a fortnight..." Hence the popoto-related nostalgia.
"Only because that brown-nosed rookie ratted us out," said Estinien, pointing with his peeler.
"'Twas worth it though."
"Aye, 'twas worth it."
All right, back on track. Cut again to Aymeric at the stove, mixing chicken stock with other ingredients. Onions were caramelizing in a frying pan next to the sauce pan. The camera zoomed in on the stove top. After explaining the basics of how to work with the onions, he turned his attention back to the sauce.
"With the chicken stock made, I'm adding it to a mixture of flour, butter, and white wine. This will make a thick sauce base called 'roux'."
Aymeric continued, speaking of the spices to add (including another cheesecloth bundle), what textures to watch for, how to ensure it didn't burn while reducing. The camera drifted upwards by a few inches, coming to focus on Aymeric's strong arms in those rolled-up sleeves.
After a moment of that, Estinien's rough voice muttered from the side, "On the food, Sky."
The camera readjusted to focus on the food.
Aymeric paused briefly, then went back to speaking of adding the cream at the end to avoid having it curdle. After grating some cheese, he finally assembled it all in a casserole dish, including slices of the popotoes he and Estinien peeled, and those beautiful caramelized onions. The video cut one more time to the finished product, creamy and golden brown and scrumptious-looking - which was only shown for a moment before Aymeric served it onto three dishes. Estinien took one and started eating in the background as Aymeric spoke again.
"While there likely are faster ways to make popotoes au gratin, the culinary arts are very much a matter of getting as good a result as the effort you're willing to put in. This recipe produces a rich, velvety texture as well as robust flavour. 'Tis a pleasure to feel in your mouth as well as to taste. Wouldn't you agree, Estinien?"
Estinien grunted and ate another mouthful. He'd already polished off a chunk of his serving. Perhaps the empty space on his plate said more than enough on its own.
Aymeric smiled. "Well, Night Sky and I better dig in as well, lest Estinien eat our portions." As he continued, Estinien smirked as he stole a popoto slice from one of the other plates and ate it. "Thank you ever so much for joining me. I have included the written recipe as well. If you have any questions, please do not hesitate to ask. Farewell for now, and may Halone guide you and keep you."
He turned around in time to see Estinien stealing another piece of popoto. "Wh- Estinien, I didn't think you'd actually - "
The video ended.
[Attachment: Popotoes_au_Gratin-recipe]
Who was she speaking to? Why, Aymeric de Borel, bedecked in a punny apron as he stood in his kitchen. (Though those who know him will notice that his hair is a few inches longer than usual
"Well met, everyone. This is Aymeric with a presentation on one of my personal favourite hobbies: cooking. It is a craft that I believe we can all say we enjoy for more than just basic sustenance."
As Aymeric continued, the camera steadily zoomed in on his handsome face.
"I will be showing everyone my recipe for a dish called popotoes au gratin - at least, it is called that in the world from which I hail. 'Twould seem that the root vegetables that we call popotoes are called potatoes in most other realms. They seem to be one in the same. I will be referring to them as popotoes here." He shrugged a bit. "But I digress. Without further adieu, let's get started, shall we?"
With the camera as zoomed in as it is, the video got a great shot of Aymeric's ever-so-charming smile.
((OOC: Aymeric's video borrows heavily from this wonderful video, and to a lesser extent the official FFXIV cookbook.))
The video cut to Aymeric standing at a kitchen counter with bowls of chopped ingredients. There was a cutting board in front of him with a piece of cheesecloth laid out and herbs next to it. The camera is back to showing all of Aymeric from the waist/counter-up.
"I'll begin by preparing an ingredient that can be used for many things, not just today's popotoes au gratin, and that's chicken stock. Making it is time-consuming, but very simple."
And thus the cooking actually began. Aymeric explained the term "mise-en-place", roughly meaning "everything in its place" in French - wait, no, he called the language "my people's mother tongue"? Regardless, the concept of mise-en-place is preparing one's ingredients before any mixing or heat gets involved.
"You don't want to have to run around chopping and measuring while your other ingredients burn, now do you? If everything is ready and mise-en-place, it's that much easier to add it when needed."
Aymeric went on to explain the purpose of the cheesecloth: to make a bundle containing the nearby herbs. That way, removing them will be easier. With the freshness and potency of the herbs, they only need to be left in for "half a bell" or so, while the rest of the stock will simmer overnight. He assembled the herb bundle. The camera zoomed in on his work - by way of starting at his broad shoulders, then following his long, strong arms down to the cutting board. Once he finished with that...
Another cut - this time to Aymeric and Estinien peeling
"This is rather nostalgic, isn't it?" said Aymeric.
"From the time when we put a thumbtack on the captain's chair?"
"Aye," Aymeric replied, snickering. "Halone forgive me, how he yelped!"
"Like a kicked dog," added Estinien.
The two of them shared a laugh.
"And thus we were punished with scullery duty for a fortnight..." Hence the popoto-related nostalgia.
"Only because that brown-nosed rookie ratted us out," said Estinien, pointing with his peeler.
"'Twas worth it though."
"Aye, 'twas worth it."
All right, back on track. Cut again to Aymeric at the stove, mixing chicken stock with other ingredients. Onions were caramelizing in a frying pan next to the sauce pan. The camera zoomed in on the stove top. After explaining the basics of how to work with the onions, he turned his attention back to the sauce.
"With the chicken stock made, I'm adding it to a mixture of flour, butter, and white wine. This will make a thick sauce base called 'roux'."
Aymeric continued, speaking of the spices to add (including another cheesecloth bundle), what textures to watch for, how to ensure it didn't burn while reducing. The camera drifted upwards by a few inches, coming to focus on Aymeric's strong arms in those rolled-up sleeves.
After a moment of that, Estinien's rough voice muttered from the side, "On the food, Sky."
The camera readjusted to focus on the food.
Aymeric paused briefly, then went back to speaking of adding the cream at the end to avoid having it curdle. After grating some cheese, he finally assembled it all in a casserole dish, including slices of the popotoes he and Estinien peeled, and those beautiful caramelized onions. The video cut one more time to the finished product, creamy and golden brown and scrumptious-looking - which was only shown for a moment before Aymeric served it onto three dishes. Estinien took one and started eating in the background as Aymeric spoke again.
"While there likely are faster ways to make popotoes au gratin, the culinary arts are very much a matter of getting as good a result as the effort you're willing to put in. This recipe produces a rich, velvety texture as well as robust flavour. 'Tis a pleasure to feel in your mouth as well as to taste. Wouldn't you agree, Estinien?"
Estinien grunted and ate another mouthful. He'd already polished off a chunk of his serving. Perhaps the empty space on his plate said more than enough on its own.
Aymeric smiled. "Well, Night Sky and I better dig in as well, lest Estinien eat our portions." As he continued, Estinien smirked as he stole a popoto slice from one of the other plates and ate it. "Thank you ever so much for joining me. I have included the written recipe as well. If you have any questions, please do not hesitate to ask. Farewell for now, and may Halone guide you and keep you."
He turned around in time to see Estinien stealing another piece of popoto. "Wh- Estinien, I didn't think you'd actually - "
The video ended.
[Attachment: Popotoes_au_Gratin-recipe]
no subject
If you wish, should I do this again, I could present a simpler recipe?