[center][h2]〘[color=00aeef]𝓡𝔂𝓪𝓷 𝓦𝓸𝓸𝓭𝓼/ 𝓚𝓸𝓫𝓪𝔂𝓪𝓼𝓱𝓲 𝓢𝓪𝓽𝓸𝓼𝓱𝓲 小林 慧[/color]〙[/h2][/center]

>>Shokugeki no Ryan<<
>>NPCs only, currently. Feel free to interrupt him though.<<

The cart is ready. It has a small tandoor-style clay oven, a single wood-fired range, a small prepping station and a small dry-storage cabinet. The cart was being towed by a large, Chevrolet Silverado that practically screamed 'Murica. In the cab, Ryan had two large coolers packed with ice and various ingredients. Two more coolers could be seen as well, but these held no ice. Over bluetooth, Ryan said [color=00aeef]"Yeah, just bring the soft drinks. I have everything else. Wood? Yeah, its in the bed of the truck. We're good." [/color]

The call clicked off.

Arriving on the outskirt of the festival, Ryan checked in with the event staff and signed in. His location had been previous determined to be in the main sector of the festival. Not that it mattered to him. He is just doing this for fun now. He isn't even concerned with the competition. If the judge showed up to his stall, he or she can wait just the same, if there is a line anyways.

Parking his car, he unloaded the wood into the wood into the bottom of the clay oven, tied the four cooler onto any flat surface he can find on the cart and then went back to lock his car. Double-checking that he has all the things he brought, Ryan gave a small nod before beginning his push towards his location.

As he arrived, he wiped the sweat from his brows with the towel around his neck and parked the cart. Securing the wheels of the cart with chocks, he made some small adjustments as to how the cart would sit. Once satisfied, he untied all the coolers and arranged them in a fashion where his workflow would be maximized. Nodding softly, he squatted down and unloaded most of the wood, save for some smaller pieces. Starting a small fire, he began to condition his clay-oven and his range, wanting to preserve them even beyond this festival. Once the fire is started, he just leaves it to burn, adding wood very slowly to raise the temperature in a consistent manner. He also unpacked all the mise en place and arranged them in order. Checking in one of the coolers, he was satisfied with how the dough is proofing. 

It is still rather early and his stall isn't open yet. He took out his dough, dumping it down onto the floured work surface on the cart. Kneading softly, he just wanted to elongate the gluten chain a little bit more and thats it. Once satisfied, he scrapped the dough back up and placed it back into a lightly oiled bowl and placed the entire sealed container back into one of the un-iced cooler to rest and proof a second time.

Meanwhile, the clay over is quite hot now. He stopped adding wood to let the temperature come down a bit and he does the same on the range side as well, maintaining the fire. From one of the ice-packed cooler, he took out some fresh soft tofu. Draining them slightly, he places a pot of water onto the range and lets it come up to temperature and further into boiling. He salts the water very gently while it boils. As it is coming up to temperature, Ryan dices the soft tofu into small bite-sized pieces, being mindful not to break any. Once the tofu is blanched through, he drains them carefully and places them into a bowl, storing it back into the one of the iced coolers. Next, he wiped down the pot and heated it until it was completely dry. Once dried, he took it off the heat and let it cool off before adding what looks like a preposterous amount of chili. Flakes, whole, seeds, grounds, pulp, everything. The pot was literally half filled with various forms of hot pepper. Within the blend, Ryan had chosen Sichuan peppercorn, in various ways, chili de arbol, in various forms, a little habanero for its floral flavor, and the classic Facing Heaven pepper, because he has to stay true to the dish's roots after all. Taking out a large container of oil and drained it into the pot. Once the pepper are all submerged, he placed the entire pot over the fire and lets it come up slowly to temperature in order to extract all the flavor and spice contained with the peppers. 

While the peppers are getting ready, Ryan continued his prep work by starting to cut up all the aromatics such as ginger, garlic, scallions. He had some headphones on, and one can say he is in the zone. In his mind, he knows exactly what he is doing, and what he is planning on doing next. As he finishes cutting up all the aromatics, the chili oil is done. He drains some of the oil out and keeps it separated from everything else while dumping out the rest of the pot into a different container.

Here we go. The festival should be starting soon...