When I woke up, I found myself twenty-five years younger than before I died. It was the 'me' who once enjoyed youth back then before the other twenty-five years of me forgot how to be happy. I looked at myself, and I no longer wore the Earthians' clothing. Instead, I was wearing semi-tight pants and a farmer-like shirt.
Ding! System activated!
A menu screen, similar to a hologram, appeared before my eyes.
Greetings, Vincent. You have been reincarnated to the world of Valhelia.
Name: Vincent Harkin
Job: Beast Tamer
Level: Beginner
Skill: Master Chef
Magic Items: Cook Book and a quill
Magic: ???
Familiars: 0
Note:
Complete daily quests every day to gain experience in taming a beast.
Cookbook- Unlike the usual cookbook, this book is blank. You can write whatever you need and want using the Quill as long as it's all about cooking and food. Writing unnecessarily will revoke your right to use the magical book and Quill.
Oh, okay. That's absurd, though.
I heard a ding sound again, and a new screen menu appeared.
*You receive newbie gift: magic Item and a new skill*
Magic Item: Storage box (Infinite)
Information: The Storage box is a dimensional item, meaning you can store or withdraw anything inside.
New Skill: Appraisal Skill (activated)
Information: A skill that gathers information by just looking at the object.
Nice! These gifts would be a huge help for me.
As I set my foot away from where the Goddess had landed me, my life in another world started.
It's been days since I arrived in this world. I managed to survive by eating fruits thanks to my appraisal skill and cooking my hunted small animals like perry rabbit, slightly larger than bunny but with long ears almost reaching the ground and ram hoglet but almost as large as a full grown pig back on Earth.
The system rewarded me with a magicalkitchen knife for finishing my first quest, hunting a cuckoo bird's eggs, which I stored in my storage box.
For every quest I made, the system would always reward me with kitchen essentials. These are the list that I already own:
Skillets
Pots
Saucepan
Baking dishes
Food processor
Blender
Essential Tools and Utensil:
Box grater
Cutting boards
Colander/strainers
Heat-proof spatulas
Shears/scissors
Measuring cups and spoons
Whisks
And since I felt like I'd be doing outdoor cooking, I decided to store it all in my storage box.
For now, let's try a Perry Rabbit. For the past three days, without any kitchen essentials, I was forced to charcoal roast the meat of a Perry Rabbit. It tasted like chicken, so I'd like to try to make a Perry Rabbit Curry. But first, let's try how to work the CookBook and Quill.
Some people wanted their curry strong while some wanted mild, including myself. I also prepared the vegetables which I also found while I was wandering around. Some vegetables were similar to Earth.
Baraka- carrots
Cenon- onions
Vaiyavas- apple
Sunsettia- large pink lemon
Cloveia- Garlic
I already tested and tasted them, and I was positive all of them were the same.
Now, there were a few more things I needed. Grabbing the Cookbook and Quill from my storage box, I started to write on the blank page of the book.
Olive oil, Mild curry powder, turmeric powder, flour, sultanas, and mango chutney.
Oh! I almost forgot the most important pair of my Perry Rabbit Curry!
Brown rice!
Suddenly, the things I had written on the blank page of the book appeared before me.
Wow! This indeed works!
Setting aside the book and the quill back in my storage box, let's prepare the ingredients and cook the rice first.
I gathered some dead wood, dry leaves and three not-so-large stones. Since I don't have a stove yet, I'll make a fire in native people's way which I learned during my travels before I die.
First, assemble everything. Make sure the stone should be in a triangular position enough to support the pot's lower part. Put some dry leaves in the center of the triangular stones, then start rubbing two woods against each other until they make friction and eventually an ember to start a fire.
Place the wood with the embers of fire and start covering them with dry leaves. Then arrange the woods accordingly to make sure there would be a place where air would flow to keep the wood on fire. You see, this kind of technique needed some attention. If you do not calculate it, the fire would eventually die.
Okay, as the fire started to burn the woods, wash our rice first. We need to wash it two times to remove anything that was mixed in it. Thankfully I was in a near-river location and water was not a problem.
After washing the rice, use your middle finger to measure the water. The standard measurements were the first and second lines of your finger. Since I decided to cook 2 cups of rice, I'll use the first line of my finger. I need to measure the water like that since brown rice is tougher than white and red rice. Finishing, I placed the pot above the make-shift stove and let the wood fire do its magic.
Now for our dish, let's start with giving everything a good wash of everything. Peel the baraka and dice them into small sizes and set aside. Next peel the cenon and roughly dice them and set aside. Next peel the cloveia and finely chop it. Set aside as usual.
Juiced the sunsettias and set it aside. And then peel and core the vaiyavas and then cut them into quarters and dice. Pour the sunsettia's juice over it so the vaiyavas will not go brown. Set it aside. Cut the flesh of the perry rabbit into cubes and set aside.
Checking the rice, it was already cooked. I took the pot and set it aside to cool. Then feed the fire some wood again for the Perry rabbit Curry.
First, pour some oil on the saucepan's bottom. This will prevent the soot from the wood from sticking to the bottom of the pan. With oil applied, it will be easy to wash the soot away.
Everything's ready!
First, put some olive oil on the saucepan followed by cenon. Cook until soft. Add the cloveia, baraka, curry powder, and turmeric powder, and cook until the barakas are soft. Add the cubed Perry Rabbits and stir them together for about 5 minutes to seal the rabbit's umami. Mix the flour and water together until smooth and then sieve into the mixture. Stir together and cover to cook for half an hour.
While waiting for the curry to cook, I started to prepare the rice. I filled the plate I prepared to let the rice for further cooling. I believed when eating, one must be cool and the other must be piping hot. With this, I could enjoy my food.
For the last minutes of cooking, I add the vaiyavas, sultanas, and mango chutney to the mixture and mix it before covering it back for a few seconds and opening it again.
Woohoo it's so fragrant!
I took a bowl and was about to pour some when I noticed a black little cat staring at the saucepan. I could literally see its mouth-watering.
"Hey there, little cat. Want some?"