Audio Roleplays by JayeWilde

She is a karen, but I got this!

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I'm finally getting My title with my moms promotion

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You have to understand how much I DESERVE these things

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I'm sorry I have to take your blood, no really. And I'm sorry you won't remember a thing.

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You wanted to learn so lets do this. Its so fun cooking with you!
Crispy Parmesan Prosciutto Pasta
Ingredients

1 lb Linguine pasta

3 cloves garlic minced

2 cups heavy whipping cream

4 oz Parmigiano Reggiano grated

3 oz Prosciutto Mozzarella Panino chopped

8 oz mushrooms sliced
Instructions
1. Cook pasta as directed on the package.

While pasta is cooking, add minced garlic and mushrooms and 1 tbsp butter to a large skillet over medium heat. Cook for 1-2 minutes, until butter is melted and garlic is fragrant.

Add cream and bring to a boil.

Add the grated Parmesan and allow to simmer for 5 minutes, or until sauce begins to thicken.

Pour the cream sauce over the cooked and drained pasta.

Toss with chopped prosciutto.

Season with salt and pepper.
Sticky Chinese Pork Belly
Ingredients
Slow Cooked Pork Belly:

2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)

4 1/4 cups (1 Litre) hot chicken/veg stock

1 thumb sized piece of ginger peeled and finely chopped

3 cloves garlic peeled and chopped in half

1 tbsp. rice wine (I just use whatever I have on hand)

1 tbsp. caster sugar
Glaze:

2 tbsp vegetable oil

pinch of salt and pepper

1 thumb-sized piece of ginger peeled and minced

1 red chilli finely chopped (or tsp crushed red pepper)

2 tbsp Honey

2 tbsp brown sugar

3 tbsp dark soy sauce
Instructions
1. Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan like this<--affiliate link. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).

Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat and serve with some rice and green veg.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.

One more dish and I can finaly zzzzzzzz

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Its dark and twisted and I have to write it, sadly

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One more test, and please let this be the ONE

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I am obsessed because you are ALMOST as good looking as me

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I'm here to be the princess of note, the one that gives you the tour of the castle.If you want more information on what this Talktober is about, you can find it here https://www.patreon.com/posts/talktober-89675788