Chapter 8
Translator: RaidenTL
Chapter 8
Gio had absolutely nothing on his mind.
Because of his stiff expression, gloomy aura, and overly polite way of speaking, people often let their imaginations run wild. They assumed he must have lost a loved one or had a dangerous past.
It was all a misunderstanding.
What should I cook today?
At his core, Seo Gio was just a simple glutton.
“…Cheese fondue…”
A gentle spring breeze drifted over the bed. Stretching like a cat shaking off sleep, he sat up.
“Cheese fondue sounds good.”
Today’s project was fondue.
When it came to food, he never hesitated. Gio headed down to the ice storage to pick out the cheeses for his dish.
“How should I go about this?”
Cheese fondue was something anyone could make as long as they had the ingredients. Of course, those with terrible cooking skills might object, but Gio was not clumsy-handed, so it didn’t matter to him.
Still, because fondue didn’t require complex techniques, there were countless variations.
“The base should probably be Brie.”
Brie cheese was the safest, most standard choice for making fondue.
“Is this the Brie?”
Wrapped in white paper, the Brie was covered in a silky layer of white mold, as if a thick coat of powdered sugar had been generously dusted over the dense cheese.
There was no label, but after a quick sniff and slicing it in half, he confirmed it was indeed Brie.
“Mild and clean. Perfect.”
Brie was a cheese with a mild aroma. Soft, with subtle hints of mushroom and nuts, it was ideal for fondue and paired wonderfully with bread or fruit.
“But if I only use this, it’ll get a bit cloying.”
The downside of Brie was that eating too much could feel heavy and greasy. Melted Brie became gooey and creamy but lacked elasticity. Because both its aroma and texture were so gentle, it was easy to get tired of it.
“…”
Gio blinked and muttered, “I want something a bit saltier.”
He craved a cheese that was aromatic, salty, and sharp, especially to contrast the milder Brie.
“Parmesan should do the trick.”
Its official name was Parmigiano-Reggiano.
Most people knew “Parmesan cheese” as the powdered seasoning sprinkled over pizza. However, that was a cheap imitation; real Parmigiano-Reggiano had almost nothing in common with it.
“Ah, here it is.”
Gio found some pre-portioned Parmesan.
“Cutting into a whole wheel would have been a hassle…”
This cheese was an extra-hard variety that required at least a year of aging. It was incredibly firm yet possessed a distinct grain. If you didn’t cut it along that grain, it would shatter into a million pieces.
In that sense, having it pre-portioned was a massive relief. A whole wheel of Parmesan was larger than a car tire and extremely expensive, so Gio had never actually portioned one himself.
I’m glad I don’t have to waste any precious cheese.
Gio placed the neatly cut pieces into his basket.
“…”
The aroma was already potent.
“Nice.”
With its sharp scent, Parmesan boasted an equally complex array of flavors. For starters, it was incredibly salty. A piece the size of a pinky nail would sting the tongue and send a rush of aroma straight to the head—its flavor profile was that intense. At the same time, it offered the delightful sensation of a honey-like sweetness coating the tongue like a ripe peach, only to vanish without a trace.
That’s why eating it raw is also delicious.
Unheated hard cheese retained a much milder, cleaner aroma. For cheese beginners, eating it raw was highly recommended. In that state, tiny crystals—the pinnacle of flavor—could be found scattered throughout the Parmesan.
“…”
Gio loved that tiny, crunchy texture.
It has a nutty aroma, too.
Adding too much would be overwhelming, but a small amount would be perfect for elevating the fondue’s flavor.
“And…”
If he were to add one more…
“Gruyère.”
Gruyère cheese would be perfect. Like Parmesan, it was a hard cheese, but it was slightly more pliable than the year-aged Parmesan. It was saltier than Brie and much sweeter.
The subtle walnut aroma is also one of its charms.
Its rich, nutty scent made it highly appealing. Such a deep aroma would undoubtedly pair beautifully with the other cheeses he had gathered.
“…I think that’s enough cheese.”
Adding too many varieties would only muddle the aroma and taste. Gio headed up to the first-floor kitchen.
“Now then…”
Clatter.
Gio pulled a thick earthenware pot from a drawer.
“Let’s start cooking.”
The process was simple. First, prepare the ingredients to dip in the cheese.
Anything worked: cherry tomatoes, asparagus, sweet potatoes, potatoes, onions, broccoli, zucchini. Soft bread, crunchy croutons, or chewy ciabatta were also great choices. Even fruit was an option.
But I’ll pass on that.
Since this was a meal and not a snack, he didn’t crave anything sweet or sour.
“Should I just lightly stir-fry them?”
After tossing the bite-sized ingredients into a wok to heat them, Gio transferred them to the stone oven. He planned to char the outsides quickly with high heat before pulling them out. The oven-roasted ingredients would carry a subtle, smoky aroma. Preparing high-quality, fragrant firewood beforehand had certainly paid off.
“These are ready.”
Next was the cheese.
He finely chopped the cheeses he had brought. They all needed to melt at the same time to blend smoothly without separating. If the chunks were too large, they would melt at different rates, causing the oil and fat to separate.
The first time I made this, I tried to melt them whole. The cheese oil turned into a literal river. What a disaster.
He drizzled olive oil into the preheated earthenware pot and tossed in a clove of garlic to release its fragrance.
“And some wine.”
It was a cheat code that cut through the pungency of the cheese and enhanced its flavor.
In Gio’s underground storage were unlabeled bottles of wine. He chose a white wine with the cleanest finish. It blended beautifully with the scent of garlic and olive oil, releasing a delightful aroma.
“…”
Squeak.
Gio corked the wine bottle and thought, I should try brewing my own alcohol sometime.
He had nothing but time, so a tedious process was no big deal. Gio resolved to try making everything from wine and distilled spirits to floral liquors and fruit wines. An unemployed man had every right to waste time.
Just as the alcohol finished evaporating, Gio brought over the chopped cheese.
“In it goes…”
He dumped the crumbled cheese into the earthenware pot heating over a low flame.
“Stir it…”
Once it melted and the cheese oil began to rise, he added a splash of pre-prepared starch water. This served to emulsify the oil and fat, which tended to separate no matter how well the cheese was melted.
“A spoonful of liquor.”
Something strong and deeply flavorful, like whiskey or brandy, was ideal.
“…”
And just like that, a smooth, soup-like yet slightly chewy cheese fondue was complete.
“Ta-da.”
He was pleased.
Gio brought the cheese and various ingredients to the dining table and sat down. He lit a small candle underneath the pot to keep the cheese warm and gooey.
This part is a bit of a hassle.
If left to cool, cheese would harden again, so it had to be constantly heated. In other words, specialized fondue tools were essential to enjoy the dish properly.
“Good thing I made them beforehand.”
At any rate, the meal began.
“First…”
Gio picked up a well-cooked spear of asparagus.
“…”
He dunked it deep into the cheese and pulled it out. Softened beautifully by the alcohol and starch, the cheese stretched along with it. The asparagus, roasted crisp in the oven, still retained its deep green hue. The distinct aroma of fresh vegetables blended with the soft, subtle scent of the asparagus. Its fresh flavor, which paired exceptionally well with fats, was highly promising.
“Mmm…”
Crunch.
The stalk yielded with a satisfying snap.
Delicious.
The sweet juice of the asparagus flowed out like the juices of a well-grilled steak, carrying a subtle bitterness. It wasn’t unpleasant at all; much like the astringency of citron tea, the bitterness of the asparagus harmonized beautifully with the other ingredients.
The outer skin, charred crisp, felt like a crumbling dry leaf. Just beneath it, the stalk—heated in both the pan and the oven—was tender and juicy, while the core still retained the crisp, lively crunch of a fresh plant.
It goes so well with the cheese, too.
The creamy, smooth Brie laid down a solid foundation. While it could have easily become cloying, the sharp aroma of the Parmesan cut through the richness, and the deep, nutty scent of the Gruyère bridged the gap between them. The delicate flavor of asparagus paired exceptionally well with fats—namely cheese, heavy cream, and butter. It locked perfectly into place with this fondue, which had its heavy notes balanced by garlic.
Moreover, thanks to its juicy and crunchy texture, it felt like eating well-ripened spring greens.
“…”
This was the life.
“…A life where I feel sleepy even while eating… nothing could be more perfect.”
Feeling the gentle spring breeze drift through the wide-open window while eating a comforting fondue that warmed his stomach—this place was absolute heaven.
“Once I’m done eating, I’ll go outside for a nap. Where should I sleep today?”
The next thing he picked up was the ciabatta.
“Nicely toasted.”
Ciabatta was a bread famous for its fluffiness and chewiness. Its lightly floured crust, brushed with butter, offered a rich flavor reminiscent of a soup roux. Thanks to being baked in the oven, the crust was incredibly crispy. The parts heavily coated in butter boasted a texture that was both crunchy and soft, like croutons soaking in soup.
“Now, for the cheese…”
Dunking it deep…
“…”
Chew, chew.
He popped it into his mouth.
“…”
It was fantastic.
This is it.
Gio placed a well-cooked potato on top of the cheese-covered bread.
“Mmm…”
As expected, the joy of fondue lay in mixing and matching.
Crispy, chewy bread; cheeses with diverse textures; and fluffy potatoes cooked in butter to bring out their rich flavor. From texture to taste, there wasn’t a single flaw to be found in this combination.
Time to cleanse the palate with a tomato…
Pop!
“…Ah, this is delicious too.”
The cherry tomato, subjected to a brief burst of high heat to keep the inside from overcooking, was still crisp while holding a warm, gentle juice within. Its skin had a delicate snap to it, much like a well-cooked sausage.
“This would go great with cheese, too.”
Eating it with the cheese filled him with happiness at the rich, diverse flavors.
“Should I try a crouton this time?”
Gio ate whatever caught his eye.
A crunchy crouton dunked deep into chewy cheese; tender, perfectly cooked broccoli paired with creamy, melting cheese; sweet, fluffy sweet potato with salty, savory cheese…
Though it was a massive pile of food that could fill a large basin, Gio devoured it in no time.
“…”
He marveled at the miracle his stomach had performed. At this rate, while it might not be Noah’s Ark, it could certainly qualify as Gio’s Ark.
“Did my appetite grow?”
He had always been a big eater, but he didn’t think he was quite this insatiable before entering the painting.
“…”
Gio’s ultimate positive mindset activated.
Well, it’s fun, so whatever.
Ta-da.
His rationalization was a success.
Even after eating this much, his stomach didn’t feel bloated or heavy. For Gio, a gourmet and a glutton who derived pure joy from eating, this was a highly welcome development.
“People these days even breathe fire, so I’m pretty tame in comparison.”
After all, humans could evolve as they lived, couldn’t they?
“Now, time to grab some snacks and head out for a nap…”
Gio packed well-dried Mangdung fruits, Baibamunil tea leaves, and a glass bottle of warm water into a clean basket. The deep golden Mangdung fruits had shriveled to the size of raisins, making them a handy snack.
The ones dried outside have hardened completely. I should be able to make Mangdung fruit medicine soon.
Gio wrapped his Black Cloak around himself.
I’d like to upgrade this later, too.
The cloak he had made right after waking up inside the painting was still holding up well. He had crafted it to avoid catching the eye of any terrifying beasts that might be lurking and to protect himself from poisonous plants or from wearing out his clothes. For something clumsily stitched together from scraps of cloth found in the cabin, it was quite decent.
It’s light, thick, and well-ventilated.
Although his body didn’t easily feel the cold or heat, lying on the bare ground was bound to hurt his back. In such situations, the cloak would make a pretty good blanket. Adjusting his clothes, Gio headed toward the spring.
Walking at a leisurely pace, he soon arrived. The spring was as beautiful and quiet as ever, yet lively with the bustling sounds of various creatures.
Which meant what?
“…”
Time to sleep.
“Perfect.”
He was sleepy.
After chewing on a few chewy, dried Mangdung fruits, Gio fell fast asleep without drinking a single sip of tea. The cloak, large enough to wrap around his entire body, served as an excellent blanket, just as he had expected.
“…”
Soft, rhythmic breathing…
Butterflies that looked like beams of sunlight landed on him as he drifted off.
“Squeak.”
“Snort…”
“Grunt.”
Five or six round-bodied rabbits, a long-legged deer, plump cats resembling wildcats, and several small and large birds that had been chirping away all gathered around him and fell into a deep sleep.
“…”
“…”
It was a peaceful naptime.