Cosplay all the things…because u can!
Unless you’re fat like me.
FUCK THAT SHIT, DUDE
YOU ARE FUCKING FABULOUS COSPLAY WHATEVER THE FUCK YOU WANT
IF YOU HAVE TO MODIFY A COSTUME SO YOU FEEL COMFORTABLE WEARING IT, DO THAT! IT DOESN’T HAVE TO BE 100% EXACTLY LIKE THE CHARACTER’S IF YOU ROCK IT LIKE THE GODDAMN CHAMP YOU ARE
AND IF ANYONE MAKES YOU FEEL BAD FOR COSPLAYING YOU PUNCH THEM IN THE DICK AND SHIT ON EVERYTHING THEY LOVE BECAUSE YOU ARE A GODDAMN RAY OF SUNSHINE AND THEY CAN GO TO HELL
The bolded bit there? I feel like that advice is beautiful for SO MANY SITUATIONS.
Submitted to MasterChef by sayattheexplorer
My desire to highlight all the ingredients was really stumped by the mystery box at first. I had extremely pungent ingredients such as balsamic vinegar, soy sauce, blue cheese, mustard, and Kosher dill pickles. Bringing these flavors out to the same plate and have them not fight each other is no easy task. Drunk Quebecois food and a refreshing Thai salad to balance the weight of the blue cheese gravy made so much sense! I went all out and got intoxicated to test the recipes!
Larb with an international profile
Instead of the traditional fermented fish and lime elements, I used soy sauce, mustard, pickles, and balsamic vinegar. Rice, beef, nuts and the overall flavor profile remain true to the traditional dish that is both Laotian and Northern Thai. Bright and deep in umami, satisfying and flavorful!
Poutine with blue cheese
Poutine is a specialty of Quebec, typically served as fries with cheese curds and brown gravy. I used blue cheese curds, soy sauce, and beef broth to make mine. It was not surprisingly phenomenal when sober and divine when intoxicated.
Go to my blog for the detailed instructions to execute this great plate — bon appetit, have fun and stay tuned for the next challenge!