El Qará
@timesnomad.bsky.social
Poet, writer, dark lord, shamanic witcher.
Ancient and medieval culture and literature, alchemy, Baroque music, silent cinema, classic horror literature, and much more.
I’m not retro, I’m ancient.
ASPD, Bipolar, BPD, Asperger, ADHD + other letters.
It is so sweet of you. 🖤 But writing poetry, especially stylised poetry, isn’t very difficult for me. While everything else... oh my God.
November 28, 2025 at 5:17 PM
It is so sweet of you. 🖤 But writing poetry, especially stylised poetry, isn’t very difficult for me. While everything else... oh my God.
Digestif… I just can't decide. It's either Calvados (or maybe a grappa) with coffee. Or a mature, smoky Armagnac with bitter dark chocolate truffles, sprinkled with sea salt and served with sun-dried figs.
Something like that. )
Something like that. )
November 28, 2025 at 4:54 PM
Digestif… I just can't decide. It's either Calvados (or maybe a grappa) with coffee. Or a mature, smoky Armagnac with bitter dark chocolate truffles, sprinkled with sea salt and served with sun-dried figs.
Something like that. )
Something like that. )
Dessert — no pumpkin pie, we’re doing a tart: a crisp shortcrust base with ground pumpkin seeds, filled with a vanilla goat cheese mousse, topped with caramelized seeds and a honey-ginger foam. Wine — Sauternes (Château d'Yquem, I presume). The perfect honeyed sweetness.
November 28, 2025 at 4:54 PM
Dessert — no pumpkin pie, we’re doing a tart: a crisp shortcrust base with ground pumpkin seeds, filled with a vanilla goat cheese mousse, topped with caramelized seeds and a honey-ginger foam. Wine — Sauternes (Château d'Yquem, I presume). The perfect honeyed sweetness.
Before dessert, we need a palate cleanser. Time for cranberry sorbet tartlets with candied orange and mint. A pure, sharp tang to reset the receptors.
November 28, 2025 at 4:54 PM
Before dessert, we need a palate cleanser. Time for cranberry sorbet tartlets with candied orange and mint. A pure, sharp tang to reset the receptors.
On the side, a celariac and pear purée with truffle oil, creamy and slightly sweet. And a dark ruby, tart gelée (gelée again! I love gelée!) made from port and pomegranate.
The wine — a mature Bordeaux: complex tannins, notes of berries, leather, earth… This is how the guests become accomplices. )
The wine — a mature Bordeaux: complex tannins, notes of berries, leather, earth… This is how the guests become accomplices. )
November 28, 2025 at 4:54 PM
On the side, a celariac and pear purée with truffle oil, creamy and slightly sweet. And a dark ruby, tart gelée (gelée again! I love gelée!) made from port and pomegranate.
The wine — a mature Bordeaux: complex tannins, notes of berries, leather, earth… This is how the guests become accomplices. )
The wine — a mature Bordeaux: complex tannins, notes of berries, leather, earth… This is how the guests become accomplices. )
The beginning is here ⬆️
Moving on. Let's dance. )
Next — veal ribeye (veal?.. hmm...) — an «eye of the ribeye». Coated with a black truffle and sun-dried prune paste. Let's add a little anatomy: «ribs» made of puff pastry, draped with a transparent layer of prosciutto instead of skin.
Moving on. Let's dance. )
Next — veal ribeye (veal?.. hmm...) — an «eye of the ribeye». Coated with a black truffle and sun-dried prune paste. Let's add a little anatomy: «ribs» made of puff pastry, draped with a transparent layer of prosciutto instead of skin.
November 28, 2025 at 4:54 PM
The beginning is here ⬆️
Moving on. Let's dance. )
Next — veal ribeye (veal?.. hmm...) — an «eye of the ribeye». Coated with a black truffle and sun-dried prune paste. Let's add a little anatomy: «ribs» made of puff pastry, draped with a transparent layer of prosciutto instead of skin.
Moving on. Let's dance. )
Next — veal ribeye (veal?.. hmm...) — an «eye of the ribeye». Coated with a black truffle and sun-dried prune paste. Let's add a little anatomy: «ribs» made of puff pastry, draped with a transparent layer of prosciutto instead of skin.
For my taste, it’s a brilliant idea.
November 27, 2025 at 3:49 PM
For my taste, it’s a brilliant idea.
I’m definitely not an expert, so I don’t take much on myself! But I’m glad you like my improvisation. If I gather the strength to think about the continuation and to translate it into English, I will continue this dinner later. )
November 27, 2025 at 2:20 PM
I’m definitely not an expert, so I don’t take much on myself! But I’m glad you like my improvisation. If I gather the strength to think about the continuation and to translate it into English, I will continue this dinner later. )
4. Served cold, thinly sliced, with microgreens and rye breadcrumbs. Paired with a Burgundy Chardonnay, the buttery kind with notes of hazelnut and ripe fruit.
I have more ideas for where this weird dinner party would go, but I doubt anyone's even reading this far. )
I have more ideas for where this weird dinner party would go, but I doubt anyone's even reading this far. )
November 27, 2025 at 2:07 PM
4. Served cold, thinly sliced, with microgreens and rye breadcrumbs. Paired with a Burgundy Chardonnay, the buttery kind with notes of hazelnut and ripe fruit.
I have more ideas for where this weird dinner party would go, but I doubt anyone's even reading this far. )
I have more ideas for where this weird dinner party would go, but I doubt anyone's even reading this far. )
3. Starter — oysters with a white wine and saffron sabayon, super airy.
Main event — a turkey, but instead of boring stuffing, it's stuffed with a game terrine. A forcemeat of pheasant and partridge, slivers of truffle, toasted walnuts, pears, shallot confit, and something like a cranberry gelée.
Main event — a turkey, but instead of boring stuffing, it's stuffed with a game terrine. A forcemeat of pheasant and partridge, slivers of truffle, toasted walnuts, pears, shallot confit, and something like a cranberry gelée.
November 27, 2025 at 2:07 PM
3. Starter — oysters with a white wine and saffron sabayon, super airy.
Main event — a turkey, but instead of boring stuffing, it's stuffed with a game terrine. A forcemeat of pheasant and partridge, slivers of truffle, toasted walnuts, pears, shallot confit, and something like a cranberry gelée.
Main event — a turkey, but instead of boring stuffing, it's stuffed with a game terrine. A forcemeat of pheasant and partridge, slivers of truffle, toasted walnuts, pears, shallot confit, and something like a cranberry gelée.
2. Hannibal wouldn't serve gratitude so much as the idea of gratitude. For the gifts he's been given. )
My menu for this hypothetical, deeply unsettling dinner party:
Aperitif — Blanc de Noirs. Elegance with a dark nature.
My menu for this hypothetical, deeply unsettling dinner party:
Aperitif — Blanc de Noirs. Elegance with a dark nature.
November 27, 2025 at 2:07 PM
2. Hannibal wouldn't serve gratitude so much as the idea of gratitude. For the gifts he's been given. )
My menu for this hypothetical, deeply unsettling dinner party:
Aperitif — Blanc de Noirs. Elegance with a dark nature.
My menu for this hypothetical, deeply unsettling dinner party:
Aperitif — Blanc de Noirs. Elegance with a dark nature.
1. Okay, hear me out. ) Thanksgiving, with its dark history, themes of sacrifice and ritualized consumption, is the perfect Hannibal-esque holiday. It would be a total deconstruction and reassembly, a play on the symbols.
November 27, 2025 at 2:07 PM
1. Okay, hear me out. ) Thanksgiving, with its dark history, themes of sacrifice and ritualized consumption, is the perfect Hannibal-esque holiday. It would be a total deconstruction and reassembly, a play on the symbols.
Oh, I’m not an American, so it’s hard for me to imagine what gastronomic stylisations could be on the table. (
November 27, 2025 at 1:25 PM
Oh, I’m not an American, so it’s hard for me to imagine what gastronomic stylisations could be on the table. (
Reposted by El Qará
Cannibal puns? Well, ok.
Hannibal to Mason Verger:
Hannibal to Mason Verger:
November 26, 2025 at 4:23 PM
Cannibal puns? Well, ok.
Hannibal to Mason Verger:
Hannibal to Mason Verger:
I like you, no games.
November 26, 2025 at 11:24 PM
I like you, no games.
I’m so glad you got interested and liked it! 🖤
November 26, 2025 at 11:22 PM
I’m so glad you got interested and liked it! 🖤
Cannibal puns? Well, ok.
Hannibal to Mason Verger:
Hannibal to Mason Verger:
November 26, 2025 at 4:23 PM
Cannibal puns? Well, ok.
Hannibal to Mason Verger:
Hannibal to Mason Verger: