Fix fixed point

Adam has always surprised Hong Rui, but there were a few times when Adam made him feel like he was in heaven.

When Hong Rui felt this way for the first time, he was still improving the pigeon meat inspired by Adam. (*Note [-])

Pigeon used to be a traditional ingredient, and he wanted to make a dish that could represent the British classics.Like Adam, he uses pigeon, ale, and artichokes.In practice, however, he ran into a problem: the hops in the malt beer are inherently bitter.He and Tino tried different brands of ale, accompanied by different cooking methods, and the results were still not satisfactory.If you want to pick up the aroma of hops, the malt beer concentrated at high temperature can produce bitterness that makes people frown.And if you want to cook off the bitterness in the broth, the aroma of hops will also disappear.They've been at this step for weeks and still can't get it right.Hong Rui almost gave up.

After Adam tasted the pigeon meat made by Hong Rui, he had an idea and invited Hong Rui to try his recipe.Hong Rui had no expectation of this, and took Xiao Jian and Ting Nuo to the designated shop with the attitude of giving it a try.

It was not yet six o'clock when they arrived.It was Sunday.Sunday was not a particularly busy day, and there were only two customers sitting at the bar, eating their main courses.

In the back kitchen, three chairs have been set up on the cooking table next to the bar.Hong Rui, Ting Nuo, and Xiao Jian were sitting in this somewhat crowded kitchen, watching Adam put three plates of pigeon meat in front of them.

Compared with Adam's method in the final, Hong Rui's method, whether it is pigeon meat or sauce, is much more cumbersome.The whole pigeon is first hung upside down and matured for 30 days, and the breast meat is removed after being smoked with hay.The skin-on breast meat is heated to 56 degrees in a water bath, and the skin is fried with the skin down before it can be sliced ​​and served on a plate.The rest of the pigeon body is used to make broth - even the skeleton is crushed to ensure that the flavor of the whole body of the pigeon is fully extracted.The broth thus processed has a rich flavor, and after being separated by a centrifuge, the color becomes clear again.

Adam took Hongrui's pre-processed pigeon breast and broth to cook, and everything looked consistent with Hongrui's design.

The dark brown sauce is slowly drizzled over the golden brown pigeon meat, garnished with young thyme leaves, and finally seasoned with salt and black pepper.All the ingredients on the plate have a warm and oily feeling.

Hong Rui picked up the knife and fork, cut off the pink pigeon meat, held it to his nose and smelled it.

Ting Nuo stared at the plate of pigeon meat that seemed to be made by Hong Rui, and frowned: "I can smell the aroma of hops, Adam, you have concentrated malt beer? It will be very bitter." Tinno was terrified.

Hong Rui put the pink pigeon meat into his mouth without any hesitation.Adam watched his expression intently, and asked, "Dr. Dukas, what do you think?"

The sauce is rich and flavorful, the pigeon meat is soft and tender, but the aroma of hops is the finishing touch, evoking this historic dish.The combination of pigeons, artichokes, and malt beer is reminiscent of villagers who have worked for a year holding malt beer to celebrate the rich rewards at the end of the year.

This is the first time that Hongrui and Adam went back to work separately for a week after spending the honeymoon-like long vacation together.They also make phone calls before bed, but rely more on text messages for communication.They seldom talk about work, and the content of text messages is sweet and beautiful, always telling thoughts and trivial matters.Hong Rui knew that Adam was a passionate and considerate lover, which made Hong Rui almost forget that Adam was also a very talented colleague.

Seeing that Hongrui didn't speak, Adam licked his lips and said quickly: "I didn't make much changes, I only added a little bit of sugar and malt wine, nothing else was added, I didn't waste anything. Your stock! My thinking is that if I can't concentrate the ale, I should be able to concentrate the stock. I can use the liquid in the ale to dilute the strength of the stock. The processing of the ale is not very complicated. I keep the wine at room temperature After the bubbles are gone, use it to dilute the concentrated broth—it can be served on the table after being slightly heated and not boiled. I want to drink something that doesn’t feel bitter, and use it for cooking, and I also mix it with such a rich broth , everyone shouldn’t be able to taste the bitterness in it, right? At least I didn’t taste the bitterness...Dr. Dukas, or...do you still feel bitter?"

Even Hong Rui didn't taste the slightest bit of bitterness.

This is the sauce Hong Rui has always wanted, and this is the taste he has been looking for for several weeks.Hong Rui was already very close. He could see the prototype of the finished product, but he was still stagnant, unable to bring it into the most perfect state.Just when he was so depressed that he was about to give up, Adam took the chisel in his hand and lifted the last veil.The finished product was finally displayed in front of Hong Rui, showing every detail.

Hong Rui suppressed the excitement in his heart and took another sip.When he swallowed, it was like an electric current ran through his whole body, and the cells that had been blocked for a long time trembled for the sudden relief at this moment.

Adam is a genius, no doubt about it.

However, what shocked Hong Rui even more was that the flavor that Adam understood and the flavor of the sauce that Hong Rui really wanted coincided perfectly.

No two people in the world have exactly the same taste buds, and there is no vocabulary that can accurately describe the taste that everyone tastes, and it is even more difficult to describe the ideal taste structure.

Hong Rui didn't say anything to Adam, and Adam had an insight into him.

Hong Rui stared at Adam.His chest heaved, his breathing was rapid, and he didn't utter a word.Adam froze for a moment, stood still and cut off his own words.

"You did it! Adam." Hong Rui said, he got up and pressed Adam into his arms, and kissed Adam's right cheek heavily.

After Adam paused for half a second, he turned his head and glued their lips together.

They gnawed, teeth clashing against lips, fighting for each other's breath - more like a struggle.Never before had they kissed so passionately.Adam tightened the fabric of Hongrui's woolen sweater, and his fingers dug deep into his back muscles.Maybe Adam will leave bruises and finger marks on his back, but Hong Rui doesn't care.He tightly bound Adam's waist with such strength that he could cut Adam at the waist.They crush each other's clothes, their rib cages, wanting to break their ribs to be closer to each other.

Adam's temperature, strength, smell, the comfort and shock brought by Adam penetrated into every cell of him.At this moment, Hong Rui seemed to be on a rocket and went straight to the gate of heaven.

None of them heard the sound of Tino's fork falling to the table.

*Note [-]: The pigeon meat was originally from Historic Heston in HB, where the pigeon meat was aged and smoked from my favorite restaurant Ledbury.The picture is also from Ledbury’s family. Their pigeon legs, pigeon livers, and pigeon hearts are all strung together. The texture and taste of each bite is really beautiful.The sticks of the skewered meat are still licorice stems.

PS: Straight to Paradise is a perfume of BK, which is woody, wine, and chocolate.Designer BK has produced many perfumes, and the most commonly used ones by him are Straight to Heaven, Smell of Heaven, and Back to Darkness.I also like Return to Darkness very much, but the name and theme don't quite match.Fragrance comes at the end.Straight to Heaven has three parts, three scenes.I didn't think of developing it separately, but I got really stuck on the second scene (in fact, I also rewrote the first scene 7-8 times), so I decided to post it first.I was discouraged and had no motivation to continue writing.