/monster/ - The Last Bastion of Romance★

My waifu likes to do showy stuff like flipping knives around and using lots of open flames. She's got it down pat these days, but there are still a few scorch marks and holes we never got around to patching. I mostly handle the slower paced stuff like brewing and barbeque.

>What does your monster girl waifu cook?

My lamia waifu tends to cook whatever we agree upon, which typically include a wide variety of food. Generally it's American, Italian or Chinese food.

>What dishes would be unique to each type of monster girl?

For lamiae, I'm not too sure, tbh.

>What are her tastes like?

As a lamia, she'd naturally gravitate for meat, though she also loves some good yeast products. I once tried to get her to try some vegetables. The bathroom was no longer the same.

>What do you cook for her?

We alternate cooking days, but it's always the dishes we agree upon. Though when I feel up to it, I cook her favorite: steakburgers and fries. Her breath when she kisses me afterwards always smells like A1, but it's definitely worth it.

>>300322

you have to eat all the eggs

>>300322

>I'd make my waifu eggs everyday

Think of her cholesterol levels anon. More than one egg per day on average isn't particularly healthy in the long run even for a healthy person.

>What does your monster girl waifu cook?

Even though Holstaurs aren't strict vegetarians, I've certainly ben better about eating my veggies thanks to her. Course she's got a sweet tooth too, so there's always plenty of milk and cookies.

>What dishes would be unique to each type of monster girl?

Well if there's a need for milk or dairy, there's no shortage of the good stuff. Might need to get an actual butter churner thing instead of just shaking her thicker cream around in a jar for a while.

>What are her tastes like?

She likes her veggies, but she does good amount of protein from meat, usually white meat or fish. Ample sweet tooth as well. I feel a little bad for eating red meat around her, but she says she doesn't mind.

>What do you cook for her?

I've looked up a lot of vegetarian alternatives for her, but her favorite is dandelion fritters. She'll even make sure not to eat the raw ones when she's out weeding just so I'll cook them for her.

>>300405

Methinks the daughteru would love some blins. I like them with condensed milk

>>300408

Give. Daughteru. Pancakes.

>>300409

Casarecce con Salsicche. I looked to see if I can find it online as opposed to the book I have cause I'm lazy and this checks out if my memory is serves me well.

>>300416

>tfw i actually eat that pasta dish a lot

we are two of one soul, anon

>>300418

Its piss easy to make, and tastes good even if you mess it up a bit. Like last time I was cooking it and I was forced to make it in a wok pan. It turned out worse than usual and there was a lot of clean up but it was still good.

>>300419

for me, that's "anon's patented rice":

>get rice from a week ago

>throw in pan with oil

>scramble eggs as many as you want, no one will judge you if you want 5 eggs in your rice

>throw eggs with great force into rice

>add teriyaki sauce from 3 months ago

>add whatever else is in the fridge

>scrape off of pan

>consume while crying

>>300421

Well. Thats not exactly the kind of thing I'd want to eat or look at or have someone know I prepared.

>>300422

i will feed the fuck out of everyone with it

>>300424

Will it also force them to the bathroom when their stomachs rise up in revolt?

>>300427

it doesn't agitate the stomach, it merely rests in it like a mighty stone, providing weeks worth of sustenance

>>300431

kind of like ukrainian food now that i think about it

Blins aren't the healthiest thing in the world, but they're quick to make for busy days and are also comfort food. Once you make the pancake itself, you can put whatever the hell you want in them. Perfect for your daughteru's breakfast.

For the sake of your sanity and to make cleanup easier, use a ladle to pour and spread the batter out over the pan. I like them fairly thin.

Ingredients with no particular measurement, as the goal is a fairly thick consistency, but thin enough to that it will come off your damn ladle.

>Cooking oil, just a quick pour

I prefer sunflower oil since it's more authentic and has a slightly salty taste, so you don't need to add as much

>Sugar to taste

>Salt to taste

>A couple eggs

>All purpose flour or substitute

>Milk

Mix everything but the milk into a large bowl and slowly add the milk until you reach a desired consistency. Add more flour and milk according to how many blins you wanna make.

Heat the pan to a medium heat and grease your pan with your oil, going for a thin layer since we're not deep frying here.

Take a ladle full of your batter and pour it in the center and use a spatula to stretch the batter out for your desired size and thickness.

When bubbles appear on top of the uncooked side, flip and it will be done in a couple of minutes.

make sure you keep adding a bit of oil to the pan fairly regularly else smoke will get everywhere.

You can put anything you want in these things. Sweet or savory, the choice is yours. I like them with sweet condensed milk or greek yogurt, depending on my mood.

>>302541

>it's a basic pancake

I too have a fancy and unusual dish with a foreign name, Anon. Let me share with you all the wonders of the wide world of cuisine! Bon appetit!

Anon's Tamago

Ingredients:

1 egg

Oil

Salt and pepper to taste

Step 1: Pour the oil in the pan and heat it

Step 2: Crack the egg into the heated oil and cook until whites are no longer clear and yolk is at desired consistency

Step 3: Serve. Sprinkle with salt and pepper as desired

>>302552

>Basic omelette

Come now, you're not even trying. Here's my favorite french potato dish

>Skin and slice potatoes into thin sticks

>Pour oil into a wok pan and heat

>Deep fry the potatoes untill stif and light brown

>Garnish to taste or use ketchup

>>302553

Omelette? OMELETTE?!?! You dare compare my magnificent dish to a plebian's omelette? I will have you know that the Tamago is an Epicurean delight of the highest quality, one which I only obtained the secret to preparing by slaving away in the most hellish Nipponese kitchens, under the watchful eye of master chefs bearing thousand folded cooking katanas (that means blades for those of you who have not dared to learn the esoteric dialect spoken by the residents of the Far East). It is no mere egg dish!

Now, I am in a gracious mood, and combining this with the fact that no good meal is to be served without a paired drink, I shall share a bartending masterpiece that I also picked up during my time in the Orient.

Anon's Mizu

Ingredients:

Water

A glass

Step 1: Pour the water into the glass. You must be exceptionally careful! If the ingredient is spilled during this critical moment then you must start from scratch! Nothing less is to be expected from the perfection-demanding cooking rites of the foreign culinary masters!

Step 2: Serve.

Now how's that for a drink? This wondrous elixer goes well with many different kinds of food, Tamago not the least! Allez cuisine!

>>302552

>Not using butter

>Not having the mandatory hot sauce

>What does your monster girl waifu cook?

Meat, flame roasted with her fire breath.

>What are her tastes like?

Meat, meat and more meat. Freshly caught and roasted.

>What do you cook for her?

Butter chicken with bread, other things that aren't meat.

>>302597

Reminds me that I'd like to see more MGE Mamono based on Indian mythology.

>>302555

>not flavoring your mizu with spices and vegetables and serving it boiling hot in a bowl

>Not flavoring your mizu with leaf/seed extract

>Not flavoring your mizu with fruit pulp and milk

I am pretty sure that you did work in some Nipponese kitchen. I'm also pretty sure that you worked in a third-rate kitchen and got your stupid ass kicked out by even them.Experimenting is a key requirement of every good chef and aspiring scientist. I am both-you are neither.

Drinks are fine too, right? Might as well post something I want to try.

<Cheerwine cocktail

>ice

>1 ounce bourbon

>1 ounce amaretto

>1/2 ounce grenadine

>cheerwine

>maraschino cherries and/or pomegranate arils, for garnish

Instructions

Fill a 12-ounce glass halfway with ice. Pour in the bourbon, amaretto, and grenadine. Top the glass with the cheerwine and stir to combine. Garnish with cherries and pomegranate arils, if desired. Serve immediately.

I wonder what kind of monster girl would love servig this up. Maybe one who'd love serving sweet tea and bourbon, too.

>>300300 (OP)

>What does your monster girl waifu cook?

Love and rainbows.

>>306391

Made me jej.

>>306446

minimum effort to maximum flavor

>>306446

>>304942

Spaghetti tastes like shit and the Italians are closer to niggers than the Irish.

>>306479

>being an anglo

You're basically a turk with less social skills

>>306481

>pollack

>living in britain

Now it all makes sense, the english food is sapping your taste buds

in all seriousness, like all food except british cuisine, the taste of the dish is entirely beholden to the quality of the ingredients and the caliber of the chef

This is a chicken liver recipe. You have been warned.

I ended up winging this recipe since I didn't have a grill handy at the time.

>About a pound of chicken livers

>Some cooking oil or fat, I used olive oil.

>Couple fist fulls of cherries or about 2 tbsp of fresh squeezed cherry juice

>4 green onions

>2 garlic cloves

>2 tbsp of soy sauce

>1 egg yolk

>1/4 tsp of salt

After rinsing and chopping up the livers into more bite-sized chunks, chop the garlic and onion. I crushed the cherries in the same bowel I added everything into and stirred it around a bit before leaving it uncovered in the fridge for 30 mins.

Heat some olive oil in a pan over medium heat and add your liver with it's marinade. Cook for about 8 mins or until the marinade thickens. Goes well with rice.

I'm sure more carnivorous Mamono would tell you that liver is actually very nutritious, while a Danuki would be more focused on how cheap they are. At any rate liver is perhaps an acquired taste for some, so try at your own risk.

>>306498

that sounds pretty interesting actually, might give that a shot

channeled my inner viet cong and made some really good fried rice

apparently the best way to make it rally good is to just dump a lot of oyster sauce in it while it's cooking with the eggs

>>308589

Can you channel it further and give us some good exotic bug recipes?

>>308596

anon's secret buggo bake recipia:

>buy crickets from bug seller, i haven't found any live sellers expressly for human consumption in the states but i'm sure they can be found

>place on baking tray

so with insects like mealworms and crickets they don't have an especially strong flavor, but they really take on the flavor of whatever spices they are spiced with. I recommend, for crickets, a good BBQ dry rub

then you bake em and eat em like popcorn

>>308636

could you just grind them up after you bake them and toss 'em in a protein mix or is there some other stuff you gotta do for that.

cricket protein bars are a thing, but they're overpriced in my area. only really good for grossing out people for the hell of it

>>308790

go ahead man, sounds like a great idea! lots of people do that where i am