Chapter 44
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Translator: 8uhl
Chapter: 44
Chapter Title: Hungry Slayer 44
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“Start cooking!” River demanded a true showdown. Many understood the significance of the cooking theme.
“Aaaah! The signature dish of the old Lakes and the current Bortong—braised shank—has been set as the contest theme!” Ridgeyev, handling the event commentary, shouted dramatically. He gestured for Dane to hurry over and take a seat beside him.
“Then, let’s bring out Captain Dane for commentary and hear his thoughts.” It was another unannounced announcement, but Dane didn’t flinch. As cheers and applause poured from the audience, Dane took his place next to Ridgeyev.
“Hello, Captain. You’ve already got a ton of fans. First off, it’s shocking that we get to eat epup. What kind of meat is epup?”
Ridgeyev asked with a serious frown. Dane naturally picked up the microphone.
“Epub is actually best in the thin cut connecting the neck to the loin. I call it epup loin strip. The fat blooms through it like snowflakes, making it chewy yet tender and nutty. It’s delicious any way you cook it, but I love it grilled best.”
Unintelligible applause followed again. Dane waved back in response.
“Hahaha! Our Captain Dane says grilled is best. Take note, everyone. But today it’s not loin strip—it’s braised shank. What about the shank cut?”
“Epub is a bipedal monster, so the hind legs are thick and powerful. The shank falls into the tough category, often called the leg, so the key will be how tender you can make it.”
As Dane commentated, the chefs began sawing into the cooking cuts bone-in with serrated knives.
The chunks of meat, round and wide, had bones nestled in the center like egg yolks.
“The moment I mention it, prep has begun. Rudelver-style braised dishes feature cooking with the bones intact. Captain, you tried it at Bortong yesterday, right?”
“Yes, it was a high-level dish. Using the meat, tendons, marrow, and bones completely means every step requires care.”
“Ah… So that’s why Vice Captain River chose this theme, considering all that.”
“Even a dish you’re good at becomes tough with different meat. Maintaining quality with unknown monster meat will be the real test.”
“Indeed. It feels like a finale-worthy dish in every way.”
Ultimately, the first variable in the showdown was the unfamiliar main ingredient today, and the second was whether Rudelver—who hadn’t cooked in a while—could recreate the original flavor.
“Now… As I speak, the chefs are selecting ingredients from the pantry. It’s stocked with top-quality produce from all over, but you can see a difference in what the two picked, right?”
“Yes. Chef Louis seems to be sticking to the Bortong method. Meanwhile, Chef Rudelver’s using relatively fewer ingredients.”
“Fewer ingredients means focusing on the meat’s natural flavor, I take it?”
“Yes, their approaches already differ—it’s exciting.”
“There’s a difference in meat prep too, though it’s hard to see from here. Kreya representative on stage, how’s it looking over there?”
Kreya, positioned between the two chefs, smiled brightly and nodded repeatedly.
“Here’s Kreya on-site. Chef Louis removed the tendons around the meat—any reason for that?”
“They contract in the heat and could ruin the shape, so I took them off beforehand.”
Louis Bortong replied as he dusted white grain flour generously on both sides of the large cut and shook it off gently.
“Meanwhile, Chef Rudelver just scored the tendons lightly and left them. Why is that?”
“I was curious about the tendon flavor.”
“…Ingredient-wise, Chef Louis seems closer to Rudelver-style braised shank. Chef Rudelver, any reason for changing the method?”
“The meat’s different, so I approach it differently.”
Then, searing began on both sides simultaneously. Ridgeyev shot to his feet and yelled.
“Aaaah! Finally, searing starts! They’re pre-searing before braising, but the powders used are different!”
“The flavors will differ too. The sequence looks similar, but one used grain flour, the other milk powder. Fire control varies too.”
Rudelver kept the flame low throughout while searing. Their pre-sear times differed as well.
“Kreya representative, let us hear those sounds louder!”
Kreya alternated the mic near each pan.
- Sizzle!
The delightful sound from the pans spilled out beyond the stage, overlaid with gasps of admiration. Soon, a nutty aroma spread everywhere.
“Wow… Hard to believe this is monster meat just from the smell. Incredibly nutty.”
“Monster meat is delicious. But butchering and handling it is extremely tough. That’s why we haven’t eaten it much, and why we need the Yadus trailer.”
“Does the Yadus ore’s chill help with that?”
“Yes. It prevents spoilage during butchering and boning. And for storage too.”
“Everyone, behold the mysterious blue glow of that Yadus trailer!”
Ridgeyev dramatically pointed toward the Yadus trailer. Bankers, standing beside it, crossed his arms and grinned proudly.
“The winner of this dish decides who gets to use that massive Yadus trailer. An incredible privilege for handling monster meat!!”
The cooking contest came with an enormous prize. Applause and cheers swelled uncontrollably.
Oblivious to Ridgeyev’s dramatics and the audience’s roars, the two chefs stir-fried sides, prepped sauces, and simmered their meat in wine and stock, giving their all.
As the long cooking process continued, Ridgeyev and Kreya busily relayed the action, and whenever commentary lagged, Dane fielded Ridgeyev’s trivial questions nonstop.
Monster meat handling tips, monster meats eaten so far, top 5 tastiest among them, Vice Captain River’s dish intros, Dane’s daily routine, hobbies in free time, why he’s so handsome, current relationship status, etc.
He smiled through his ideal woman question, then paused at who between Kreya and River was closer to his type—right as both chefs stepped back from their tables almost simultaneously.
Ridgeyev, bummed at missing Dane’s answer, shouted the end.
“Cooks done! Master and disciple face off with signature dishes! Today’s clash with huge prizes and glory! Who will win?! Time for judging!!!”
* * *
“Now, the envy of all—our judges take their seats. Judging chair River Lake, Captain Dane and squad member Bankers, Kreya representative, and Mecardo Gourmet Association President Mitulin—give them a round of applause!”
The two chefs carried their dishes to the judges’ tasting table on stage, ready for evaluation.
“We’ll start with first-round qualifier Chef Louis Bortong’s dish. Chef, please explain.”
At Ridgeyev’s request, Bortong served the dish to the judges while explaining.
“Breaded with Benya Mountain flour, pre-seared, then long-simmered in lamb and tomato stock. Scent tamed with saffron, rosemary, and thyme, finished with parsley, lemon zest, and minced garlic for extra flavor—authentic Rudelver-style osso buco.”
It was amusing that he used his rival’s method with the creator right there. Perhaps a declaration of direct challenge. A vow to surpass him using the master’s own recipe.
Starting with judge River, evaluations poured in from Dane, Bankers, and Mitulin.
“Complex aromas in perfect harmony. Definitely worthy of authentic Rudelver-style.”
“The tomato acidity subtly infused in the meat juices is a nice touch.”
“Heh heh, flavors swirling wildly. Way better than yesterday’s at Bortong. The meat? Or extra care for the contest? Hahaha!”
“Bwooo! Vivid colors hiding silky texture! Seamless flavor harmony fitting every crevice! Punchline from tomato to juices—pure fantastic!!”
Kreya, tasting monster meat for the first time, stared at the dish briefly before scooping sauce and meat together. Her eyes widened hugely as she chewed rapidly.
“Ah… This… is too good.”
Her plain exclamation left her speechless. Ridgeyev hyped it up instead.
“My god! Kreya’s reaction is genuine! She goes quiet when she finds a real gem. Words aren’t needed, right?”
The hushed audience finally erupted in applause and shouts after hearing the judges. Pure longing to try it themselves.
“Now, Chef Rudelver Lake, your dish explanation please.”
Before the noise died, Ridgeyev urged Rudelver.
“Milk powder sear and braise—epup shank stew. Stock with white wine is vegetable, not meat. Minimal herbs to preserve meat’s true flavor. Dip lightly in pickled lemon, scallion, and garlic sauce.”
His explanation matched the simple method. Judges hurried to taste.
“Ah… Light but deep. Even feels like I’m getting the marrow.”
“Mmm… Incredibly tender. These tendons wrap the outside chewy yet soft—texture’s amazing together.”
“Huh… Like it clings slickly in the mouth? Not intense, but hits the brain late with a ‘thwack’—weirdly good. Like shedding a skin smoothly!”
“Buwaaa… Simplicity masking delicate details! Crisp hegemony woven without tricks! Perfect abnormal!!”
Then Kreya’s turn.
“This is epup?”
That was it. Even Ridgeyev waited for more, but Kreya said nothing else.
Only after she emptied her bowl, slowly set down her spoon, did the judges receive ballots.
Now, time to decide the winner.