Reincarnation Of Audemars - Chapter 131

“Ceres, what about the 30% base level that you are mentioning before?” I asked in my thoughts as I pushed the food trolley out.

*Ding* It does not apply anymore. As you level up, I get smarter as well.

“Hmm, well… I’m going for my breakfast and then I’m off making those Level 2 iron ingots again. I wonder what else I had forgotten now. It seems upgrading the system does make me a bit forgetful already. Oh, gingko nuts, where art thou?”

*Ding* Don’t use forget as an excuse. You had completed duplicating those items in the Fusion Chamber. You have earned 270×2.6=702 points for your base level and 702×0.25=175.5÷6=29.25 points across all your professions.

*Ding* Base Level 18270/1,000,000

Herbalist 145.25/1,000,000

Crafter 14,457.25/1,000,000

Blacksmith 987.25/1,000,000

Culinary 171.25/1,000,000

“Well, I can see a significant increase and I am getting close to getting 1k for Blacksmith. So once I hit 1k to the next 10k, I could forge Level 16 iron, am I right, Ceres?”

*Ding* Yes… At last, you understand how the upgrading process is like.

“The million is just a number to cap the maximum that all. If I go over it, it would be turned as 10 million and 100 million for the last final stage. So what I’m going to do is to now is to visit NoOne and ask him to evaluate the Level 3 gauntlet and then see how much is it so I would make tons of it in the Fusion Chamber.”

*Ding* C-H-E-A-T-E-R *blep* *blep* *blep*

….

After breakfast, Patricia went to grind and I went to the Northern Forest and asked NoOne how much he would trade for the Level 3 iron chain mail gauntlet. He looked at the piece and asked me, “How many pieces do have at this moment? Don’t tell me you have something like 50k pieces again…”

I smiled at him and said at most it would be like 30k pieces. “I’d offer you 80 for these each. You really are making me bald, do you know that?”

“Then tell me about these two helms I’ve got, the Barbute and the Galea.” He looked at the quality and told me, “80 credits each. Why are you selling so many items for? You just rob several caravans is it?”

“Just a way for me to earn some credits and also to Level up myself. Thanks, man. I’ve got to get back to the house.” I excused myself and I used my system to access the map and chose Castle Keating-Macleod and I warped back just in time to see the interns just entered the kitchen.

“Enjoy the breakfast first while I do something and would be right back.” I hurried left the kitchen and went to my study where I meditated and went to the Realm of Mind and proceeded to the Fusion Chamber.

“Forget about the helm, I just duplicate these Level 3 chain mail gauntlet at 1k for each slot and running on 6 Fusion Chambers instead. They are equally priced and this gauntlet takes 30 seconds to duplicate one pair.”

“Alright… I’d better head back now.” I said aloud after I had placed a pair of gloves in each slot and cranked it up to duplicate and queue 1k each and this goes to 5 other machines for a total of 30k pairs. I then logged off and heads back to the real world and enters my kitchen.

“Hello again everyone. Enjoy your breakfast as we continue. Today we are going to make Cheesy Ground Pork Tacos, Braised Beef and Brocolli, Cilantro Lime Chicken and Tempura Prawns. Out of these menus, 2 are for mid-morning and mid-afternoon snacks with dipping and sauces. ”

“So can anyone advise me which one would be for mid-morning snacks, lunch, mid-afternoon snacks and dinner or we can skip mid-morning snacks and push it to supper instead?” I asked to test their imaginative ideas on which one would be best to go around.

Looking at the spread of ingredients before me, they decided that the lunch would be Cilantro Lime Chicken and dinner would be Braised Beef and Brocolli. As for mid-afternoon snacks, they would prefer it to be light and they picked the Tempura Prawns while supper would be Cheesy Ground Pork Tacos.

“That’s pretty good. I like that. At least its quite balanced. Alright so for today, since we would be having Cilantro Lime Chicken, let me show you how to make Chicken Rice.” and so all the interns watched me get the rice ready as I got someone to rinse and strained the rice.

Next, I got the interns to tie at least 20 screw pine leaves, 10 cloves of garlic to be blended, cinnamon, aniseed, some fat and sesame seed oil. After getting the ingredients, I got them to steam the chicken to get the extract and once the chicken is steamed, it was to dip in cold water to ‘tighten’ it up.

The rice that was rinsed and strained were placed in 2 large frying wok and 2 interns got to ‘stir fry’ the uncooked rice with the fat, sesame oil, garlic, cinnamon, aniseed and lastly the 10 screw pine leaves each. They were to fry the uncooked rice until it became a uniform yellowish colour and the water had dried off.

Once it was done, the frying wok was to be put away for the chicken to be steamed next.

The chicken was basically cut from the breast and I broke the spine and spread the chicken open. We used 25 fowl from the hunt last night and it was separated into 2 steamer basket. The extract was collected and I told them this is the water that needs to be steamed with the rice.

The rice in the frying wok was then placed into a large cauldron and it was filled with the chicken extract and salt was added, stirred and the water level should be measured by the number 2 mark on the middle finger, which is a notch away from the palm. I placed 30 eggs inside it and arranged them to be boiled together with the rice after it was properly washed to get rid of chicken shit and feathers. Hah hah hah.

There was a taboo that I had learnt from my mom, which is to put some salt on top of the cauldron and when the rice was being cooked and looks nearly ready, use a knife to stab the rice all around the cauldron and command it to “cook, cook, cook,”.

Actually, it was to open up some spaces for the steam to rise. As for the salt, my mom said it was to feed the rocket stove genie. Even having a third eye would not even let me see the genie until now.

The smell of the rice indicates that it is ready soon and was already very enticing and I showed them how to test the rice by stirring and loosening it up and to take a small pinch out in the palm and eat from there. Never use a spoon to taste the food but use the spoon to pour a sample to test from the palm.

The halved and intact chicken was placed in a wire barbecue thingy and was told to roast it in the fire. I explained that one fowl would be good for 4 pax. The roasted chicken had some salt and pepper to sprinkle and turned over until its golden brown and place aside.

Next would be the lemon extract and everyone learnt a new hack. I rolled the lemon on the countertop to soften and get the juices out first. Then when I halved it, the juices come out freely. I gave them a basket full of it and told them to do the same and extract the juices.

The juices were mixed with honey, sesame oil, salt and pepper. I told them to spread this over the chicken when it was about to be served. Next would be the sides and the sides are salad leaves, sliced tomatoes and cucumber and steamed eggs that need to be sliced.

I used a piece of thread and tie it on the counter and that is going to be used to slice the steamed egg. After putting all the sides around an oval serving plate I then made another sauce. It’s a sweet and spicy sauce that is being made with chilli, garlic, shallots, ginger, vinegar, salt, sugar, sesame oil and thickener.

All the raw ingredients were blended and were made to be boiled with vinegar with all the other stuff added inside. Water was being used to thin it abit and I told them that this sauce needs to be evaporated and becomes a thick sauce. The process takes from 1 to 2 hours time depending on how ‘fierce’ the fire from the rocket stove would be.

I took a high stool and sat and narrated them on how to prepare the mid-afternoon snack, dinner, as well as supper and they, took down the notes and from that notes, I would observe how fast their creativity and imaginative minds would work.

“Culinary is an art, a passion as well as using one’s creativity, whether to serve a single person or a 100 people in a buffet style. Just by looking at the ingredients and the name of the menu, you could use it to twist them around and create your own menus.”

“This week you would be guided but the next you would have the ingredients before you and you need to brief me what you would be doing for lunch, mid-afternoon snacks, dinner and supper.”

“One thing to remember is, recipes are there for a guideline. You would need to use your creativity and wildest imagination to create it and call it your own. Remember that, ok?”

The interns nodded and find that they had learnt something valuable in their path. When they heard the salary that they would be getting and also a 20% cut from there for my commission for 6 months, they didn’t mind it at all because what they are getting is almost 2x to 3x the amount that was offered by some of the nobles.

It was almost lunchtime and 7 platters were set with the sides and it was time to pour the sweet-spicy sauce around the platter and arrange the roasted chicken in the centre and to bask the roasted chicken with the lemon juice.

Each of the interns took the platter with the lemon roasted chicken and rice in the chafing dish. Each serving of rice would be shaped in a medium bowl before it was upturned on a plate. They saw how it was done and told me it was the first time they had seen this way.

“There’s always a first time for everything, eh?”