Chapter 4
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Translator: MadScientist
Chapter: 4
Chapter Title: Please, Have a Taste
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Please, have a taste.
Ailin Rosebriar.
The protagonist of the original novel set in this world.
True to the heroine of any romance fantasy, Ailin was born with striking beauty that didn't suit a commoner.
Soon after coming of age, she gets hired as a maid in the Bellaardi family.
As the personal servant to Jerome Bellaardi, the youngest son infamous for his wastrel ways.
She'd already heard all about his notoriety, and their first meeting was a disaster (I'm talking about when I first possessed this body).
So naturally, Ailin was filled with worries about him.
And sure enough, their relationship as depicted in the novel was the absolute worst.
'What, does Jerome Bellaardi look like a man to me? Hmph. No way I'd ever fall for him unless I lost my mind.'
That was something the tomboyish Ailin would say all the time.
But following the classic romance fantasy trope, they clash more and more frequently, get tangled up together, and eventually fall in love.
I've skipped over quite a bit, but that's the rough plot of the novel Just Became the Family Maid.
For reference, the age of adulthood in this world is sixteen.
In about a year, the main story will kick off for real, but somehow, we've already crossed paths before then.
Of course I'd be worried.
As I mentioned, in the original novel, Damon Lockwood has no further mentions after his first appearance other than that he dies.
No records of his activities at all.
In short, the timeline's already gone off the rails.
'Isn't this a problem?'
I stared at Ailin with a face full of worry, and she tilted her head, asking,
"Is there something on my face?"
She really is stunningly pretty.
Big round eyes. A perky nose. Neat teeth. And lips curved up just a bit, hinting at her no-nonsense personality.
"Damon?"
"Ah."
I snapped back to reality. I'd been staring at her face way too intently. Gotta get a grip.
"You okay?"
"Yeah. Just spaced out for a sec."
"With someone right in front of you? You're a weird one."
That was when it happened.
Out of nowhere, Ailin shoved her face right up close. What the—?
"It's all better now?"
"Huh?"
Poke.
She gently tapped the bridge of my nose with her finger. Come to think of it, I'd been front-row when my nasal bone got shattered.
"Doesn't it hurt?"
"Nah, it's fine now. All healed up."
"Tough as nails, huh. Good thing."
...Uh. Should I thank her for worrying?
"That psycho jerk, anyway."
Psycho jerk?
Obviously referring to Jerome Bellaardi.
His no-filter personality straight out of the novel must've come from his mother, for sure.
Even if their looks are so different you'd wonder if she's really his mom.
But if you look closely, there are similarities here and there.
That's why the lady's face had seemed familiar from our first meeting—she's Ailin's mom.
"But what's this about you handling dinner?"
Ailin's parents, who'd been quiet on that question, answered instead.
"Damon says he wants to work in the kitchen."
"Huh, really?"
But why are these folks looking at me with such pleased expressions?
No, it feels like they're looking at us.
They must be positively considering my request to work here.
Because their daughter knows me?
If that's the reason, I'll pass from my side. My pride as an owner-chef won't allow it.
'...I haven't even shown my skills yet.'
I'd rather be judged on my cooking.
"It's surprising you didn't know, of all people, Ailin."
"Huh? He never breathed a word about it to me."
"Really?"
The couple exchanged glances.
Like they were telepathing or something. Hard to read the vibe.
If only I had even half my cooking talent for reading people's intentions.
Suddenly, their subtle gazes both turned to me at once. Yes?
"Hmm. So that's how it is, huh?"
"Yeah, that's it."
"...Pardon?"
I alternated looks between the couple, thoroughly confused. Their pleased smiles from before grew even clearer.
What the heck is going on?
What on earth are you two thinking?
"...What's up?"
"Oh, nothing."
Doesn't look like nothing.
"Big guy like a mountain, but sly in unexpected ways."
"Fox disguised as a bear. Or bear disguised as a fox?"
"Takes after Hans in that regard."
Their back-and-forth was definitely suspicious.
So why do you keep doing that?
I was just about to ask, unable to hold back anymore.
"Damon, you really know how to cook?"
What?
You questioning my skills?
That scratched my pride hard.
I don't know if the original Damon could cook at all (probably not), but with me—the real deal—inside, of course I'd bristle.
"So you'll make dinner tonight?"
"...Yeah, something like that."
"Whoa, can't wait! Never knew you were into cooking. And we've known each other for almost ten years."
What? Ten years?
I desperately clamped my jaw shut before my mouth could gape open.
'Damon and Ailin were that close?'
Damn that lazy author. How could you slap a setting like that on a passing extra like me and describe it so half-assed?
'More than that, why didn't this guy develop into the childhood friends cliché?'
That stuff's pure gold.
'Ah.'
Maybe it was a setup they planned early on but scrapped.
Originally meant to be the pitiful childhood friend who loses to the male lead, but got tricky to write out later.
Anyway, it raised all sorts of questions. And left room for speculation.
'This Damon bastard... did he disappear after the intro because...'
He got embarrassed after humiliating himself in front of his childhood friend—no, girl friend—and never showed his face again?
Sounds petty as hell, but totally plausible.
Kids this age are super sensitive about that stuff.
Maybe he even had a crush on Ailin.
It wasn't detailed, but that prologue scene where he picked pointless fights felt just like boys in puberty needling the girls they like.
I mean, with looks like hers, who'd feel nothing?
But I, the new owner of this body—battle-hardened by the real world—couldn't just stand by and watch that nonsense.
Sorry for hijacking it, but it was a life headed for a dog's death anyway.
'I'll make good use of your body, Damon.'
I won't follow the original's idiotic path, that's for sure.
Oh, and of course, I need to avoid getting too involved with Ailin.
She's destined to become empress someday—no thanks to me meddling and derailing the plot into something unpredictable.
That could even put my own position at risk.
Anyway.
"You won't be disappointed."
"Ooh, confident, are we?"
Time to show what I can do.
*
"Can I use some meat?"
"Go ahead, whatever you like."
She looked puzzled, but the lady coolly gave permission. Ailin was watching with puppy-dog eyes, full of curiosity.
Sizzle.
I coated the pan with vegetable oil and started browning the meat.
Forbes-ranked most thrilling moment in cooking No. 1.
The sizzle of the meat undergoing the Maillard reaction was downright violent.
Once the outside was seared, I took out the meat and stir-fried veggies right in the same pan.
"Huh? The bottom's burnt— you're using it like that?"
The lady voiced her doubt, as expected.
"This makes it tastier."
"Really? Is burnt stuff okay to eat...?"
Skeptical tone, but she'll see once she tries it.
Coating the veggies with those stuck-on proteins amps up the flavor richness.
It's called 'deglazing'—these days, the original French déglacer gets used interchangeably.
Déglacer is alpha and omega for stews. That's why I was shocked when she tossed her used pan in the sink.
Sizzle!
And when stir-frying veggies, caramelization happens. Sugars in them—especially onions—react chemically, adding sweetness and savoriness.
Next, I added tomato paste without water and fried it up too.
Same principle as before.
The glutamates in tomatoes boost umami when heated—natural flavor magic.
"Can I use some wine too?"
"Wine? Why wine?"
Wine's acidity binds with proteins for balance, and as the alcohol evaporates, the ingredients' natural savoriness shines brighter.
Glug glug glug.
Then I added the seared meat to build the broth. Potatoes and carrots too.
I didn't fry those with the other veggies to avoid them mashing up. Bad for looks and texture.
"Mushrooms and peas too?"
"Sure, go for it."
I tossed in extras she hadn't used.
Mushrooms are glutamate-rich, boosting umami and adding unique texture alongside the veggies.
Peas bring their own crunch appeal, plus a green pop of color to harmonize the overall deep, warm brown tones of the stew.
"Got any corn flour?"
"Yeah, we do."
The lady was now pulling out whatever I asked for without a second thought.
"Whoa, smells amazing! Looks way tastier than Mom's already!"
"This girl."
From Ailin's blunt reaction, you could tell everyone was already hooked on the aroma.
I could hear swallowing sounds loud and clear from beside me.
For the record, corn flour—starch—thickens it for smooth mouthfeel and visual appeal, catching two birds with one stone.
Her stew was soupy; mine's more like a hearty soup.
People prefer thick kimchi jjigae over clear kimchi guk for a reason.
Finally, I sprinkled on those herb leaves she'd shown earlier.
Thyme or bay leaves would be ideal, but this would do. Adds freshness and aroma.
"All done."
Gulp.
Even the innkeeper was entranced now, spectating and swallowing hard in surround sound as I ladled out the stew.
"Whoa..."
The Wild Rose Inn folks' eyes lit up at the restaurant-worthy visuals.
Ailin's sparkled like she'd found treasure, wiping drool. Slurp.
"Please, have a taste."
I said it proudly, arms crossed. Habits die hard.
Ah, shouldn't act so cocky.
But no one called me out—everyone was mesmerized by the stew.
Ailin, eyes glued to the bowl in front of her, said in a trembling, expectant voice,
"O-okay, I'll try it...?"
And with that, the spoon rose.