ANGELS' NUTRITIONBLOCK EPISODE 3 SUMMARY PART 1 CHARITY NIGHT THEME: ROADKILL The chefs have to help decorate the roadkill themed dining room. CUSTOM MENUS The teams split up and have to come up with their own menus, based off a few hints of what the mystery judge and the orphans requested. Likes were listed as sludge, meat, vegetables, and living things. Dislikes were listed as fish and mama catching them eating living things. A special request was made for cheesecake. RED TEAM: FROG SPAWN ESCARGOT: a sumptuous appetizer comprised of 6 Burgundy snails baked with garlic infused butter. After the baking is completed, each shell is topped with a layer of fresh, live frogspawn. Served on a nest of curled parsley, with additional garlic butter and a few wedges of lemon to complement the butter if desired. JELLO-MOLD ASPIC: A main course that moves! Minced beef encased in a layer of bone broth gelatin. An elegant (if not dated) pattern swirls into thin chunks of proceed protein, a monotonous flow of brown broken up solely by dashes by parsley, separated splashes of mayonnaise, peas, and shredded asparagus. The vibrant orange of soft carrot cascades down every serrated spiral preserved in the pattern, and a crown of cocktail olives nestles neatly on top of it all, equally encased in a solid inch of savory sludge. Even a soft breeze from the overhead fan sends it wobbling and wiggling, squirming on a bed of kale garnish. Each bite is a different flavor and textural experience, for better or for worse. TWICE BAKED POTATO WITH POACHED EGG AND CRANBERRY SAUCE: Crispy potato skins with mashed potatoes piped back in for delectable mouthfeel and flavor. The potatoes have onions, bacon, and cheese folded into them for added flavor and texture. A poached egg is nestled into each potato-boat, seasoned perfectly with flaky sea salt, pepper, and an artful sprinkling of perfectly chopped chives. A drizzle of a reduced cranberry sauce compliments each spud. BERRY CHEESE CAKE: A creamy cheese cake flavored with a dense helping of pureed berries, layered to create a colorful rainbow of different berry flavors including blackberry, raspberry, blueberry, and a hint of vanilla flavoring. The top is decorated with light low-sugar frosting as to not overpower the creme, and berries not used in the blend are placed on top as decor. The base of the cheesecake is made of a crust which is made of graham cracker crumbs and chocolate shavings. LIME TEAM: ENTREE 1: A Middle Alternian dish known as "haman". It is made of feathery messanger coobeast, stuffed with spiced short grain rice, boiled in broth and fried to leaving it with a crunchy outer skin. A Yukon Gold potato is shaped to be the head of the dead bird for the dish. The potato is soft and easy to mash. It's seasoned with salted butter, pepper, and paprika for a savory flavor. There's also a baby carrot in the potato that's meant to represent a bird beak. This was made to mimic a dead bird on the road that was perhaps not paying attention when a truck suddenly came in its flightpath. ENTREE 2: Another Middle Alternian dish known as "mombar". It is made of fleecebeast intestinal casing, stuffed with spiced short grain rice mixed with ground fleecebeast meat and tomato sauce. the intestines are then boiled in broth, fried, and sesoned with salt and crushed black pepper. This was made to mimic, no, directly showcase the intestines of an animal that was run over and is being picked at by vultures on the side of the road. APPETIZER: A beautiful crackling deep fried onion split to resemble a dead pill bug, its inner core filled with a zesty dippable cheese sauce. Diners can rip off the "legs" and dip into the sauce to enjoy while they whet their appetites. DESSERT: A slice of tiramisu cheesecake, garnished with soft delicious lady fingers that have been shaped and decorated to look like actual fingers and dusted with cocoa powder. And of course! Our guest judge and charity case, 10,002 Hungry Grubs! #AngelsNutritionblock @cosmicHorror
