Lycangrope Profile Joined October 2013 United States 110 Posts Last Edited: 2017-07-18 12:36:06 #1



AFK Kitchen



Since this is the first piece of content for this project, I feel a small introduction/explanation is a great way to start. AFK Kitchen is my attempt to combine a love for food with my love for esports and gaming through various formats (videos, articles, interviews, etc.). In the type of post you'll find below, I want to give a small recap of StarCraft events and share some recipes that are either inspired by the event itself or the location (i.e. with WCS Valencia, some traditional Spanish tapas.) Future posts themed around events will more than likely be previews rather than recaps so that recipes can be tried while watching the events. I also have a few interviews in the chamber with different figureheads around esports that I’ll be releasing in between events. I'll also start posting to the AFK Kitchen website, but it's not ready for production yet and I don't want to sit on this project anymore. And what better place is there than TL? More on the project later. For now, let’s get into it!



The Event







+ Show Spoiler [click to read the WCS Valencia recap] + , SpeCial ( ), and ensured that hype stayed until the grand finals. Most importantly, I don’t believe fans have ever been more aware of the supply than they were this past week.



In the round of 16, the WCS Jönköping champion nearly fell to as they went to game 5. It was an intense back and forth series, and in the end a misguided army made friends with a few disruptor shots and Neeb went on to face SpeCial once again in the bracket stage. If you didn’t get a chance to see this TvP, I highly recommend grabbing some sangria and watching the fun. Fans of the rivals could not have asked for a better series as the two traded map for map. SpeCial making interesting use of proxy factories and constant aggression, while Neeb showed his usual focus and control under pressure. At Austin and Jönköping the Mexican Terran and American Protoss met, each time ending in a 3:2 finish for Neeb. Valencia was the same except it was SpeCial who moved forward.



Kelazhur and , two NA staples on the rise, met in glorious TvT combat. MaSa boasted a 71% win rate against Kelazhur and a 70% TvT win rate overall (vs Kela’s 55%) as they went into the RO. 16 series. Both players spread their brand of hate and discontent on the battlefield, trading win-for-win in an action packed series. Variance in the openings from both players kept the early game fresh and the drop vs. drop action created a lot of nail biting moments. Come the ace match, victory went to Kelazhur as he thwarted MaSa’s drop and swung back to crush the Canadian Terran’s army, obliterate his production, and defeat him in a series for the first time since September 2016.



Notable absentees from the upper stages were , who fell to the hydras of True in the Ro 16, and . The talented German Protoss came up short in the group stages once again, falling in Stage #2 to Denver and Strange as he left Valencia claiming a single map. Both players are talented and resilient and will hopefully pull out some great games in the upcoming HomeStory Cup.



In the final leg to the finals of WCS Valencia, and Snute defined themselves as the top contenders in the semis, both stomping their opponents out of the tournament. Elazer took True to school in ZvZ with a 3:1 victory, while Snute took out fellow fan favorite SpeCial in a 3:0. Despite the Terran dropping all three maps, the series was by no means a shutout. SpeCial showed excellent use of mech and highlighted his ability to stay in his opponent’s face throughout an intense series. Questionable tank positioning vs blinding clouds and a failed proxy marine rush (that is convinced was the result of Juanito forgetting gas for reapers) definitely contributed to the demise of the Mexican Terran, but he walks away from Valencia with another quarter finals finish and the head of his rival Neeb mounted outside his command center. SpeCial’s consistency in play (and attendance) leave fans of Juanito wanting more and more.



The finals. Snute’s rocky start to the event was quickly dismissed by his commanding victories on the road to the finals (Neeb (2:1), (2:0), Scarlett (3:1), Kelazhur (3:0), SpeCial (3:0). Elazer showing the same prowess as he plowed through (3-1), (3:1), and (3:1). Many cringe at the thought of a ZvZ final and the start of the series was what the memesters might call “ZzzzzvZzzzzz.” Elazer telegraphed a lot of pushes that couldn’t stand up to a player like Snute, who cashed in those plays for a 3:1 lead by game four. But in game five, Elazer pulled it together and the heat was palpable. Fans were treated to intense ling/bling micro battles and exciting macro games. Taking the series back from a 3:1 deficit, game seven on Defender’s Landing was personally my favorite of the series. Both players one game away from victory. Snute on the back foot after losing 2 games at match point. Elazer showed incredible focus, decision making, and pure talent as he defended Snute’s aggression smartly. Never over compensating. Always reading his opponent and anticipating follow on pokes. As the saying goes, “he protec, but he also attac.” This solid defense, saving a critical hatch from near death on several assaults, was followed up by an attack of his own that solidified his victory over Snute and his first 1st place finish in a WCS event.



A big congratulations to Elazer on his first victory and to all the players who competed. While only one champion departed the Feria Valencia on Saturday, many players highlighted their growth and potential for dominance and I look forward to seeing how they perform in the coming months before Blizzcon.



Also, I’d like to shout out feardragon (FYAYSN)! One of the hardest working community members showed an excellent performance. No one is as polished as the established talent on their first go, but he sounded at home next to StarCraft’s best which is a great sign for a first event. Looking forward to seeing him continue to grow and we’ll hopefully see him at more events!



WCS Valencia was one of the best events of 2017 and a great highlight on the road to Blizzcon. There were a lot of exciting games that aren’t covered above, so if you have time I’d suggest checking out the VODs on the StarCraft YouTube channel. While the heat raged outside, the Feria Valencia provided little refuge to fans as some of the top talent in StarCraft burned up the stage on the latest stop on WCS Circuit: DreamHack Valencia. There is an underlying hype to events the closer we get to Blizzcon as the WCS point counts grow and players identify themselves as contenders through consistency in performance. Deep runs from fan favorites such as Snute , SpeCial ( MajOr ), and Kelazhur ensured that hype stayed until the grand finals. Most importantly, I don’t believe fans have ever been more aware of the supply than they were this past week.In the round of 16, the WCS Jönköping champion Neeb nearly fell to Probe as they went to game 5. It was an intense back and forth series, and in the end a misguided army made friends with a few disruptor shots and Neeb went on to face SpeCial once again in the bracket stage. If you didn’t get a chance to see this TvP, I highly recommend grabbing some sangria and watching the fun. Fans of the rivals could not have asked for a better series as the two traded map for map. SpeCial making interesting use of proxy factories and constant aggression, while Neeb showed his usual focus and control under pressure. At Austin and Jönköping the Mexican Terran and American Protoss met, each time ending in a 3:2 finish for Neeb. Valencia was the same except it was SpeCial who moved forward.Kelazhur and MaSa , two NA staples on the rise, met in glorious TvT combat. MaSa boasted a 71% win rate against Kelazhur and a 70% TvT win rate overall (vs Kela’s 55%) as they went into the RO. 16 series. Both players spread their brand of hate and discontent on the battlefield, trading win-for-win in an action packed series. Variance in the openings from both players kept the early game fresh and the drop vs. drop action created a lot of nail biting moments. Come the ace match, victory went to Kelazhur as he thwarted MaSa’s drop and swung back to crush the Canadian Terran’s army, obliterate his production, and defeat him in a series for the first time since September 2016.Notable absentees from the upper stages were PtitDrogo , who fell to the hydras of True in the Ro 16, and ShoWTimE . The talented German Protoss came up short in the group stages once again, falling in Stage #2 to Denver and Strange as he left Valencia claiming a single map. Both players are talented and resilient and will hopefully pull out some great games in the upcoming HomeStory Cup.In the final leg to the finals of WCS Valencia, Elazer and Snute defined themselves as the top contenders in the semis, both stomping their opponents out of the tournament. Elazer took True to school in ZvZ with a 3:1 victory, while Snute took out fellow fan favorite SpeCial in a 3:0. Despite the Terran dropping all three maps, the series was by no means a shutout. SpeCial showed excellent use of mech and highlighted his ability to stay in his opponent’s face throughout an intense series. Questionable tank positioning vs blinding clouds and a failed proxy marine rush (that iNcontroL is convinced was the result of Juanito forgetting gas for reapers) definitely contributed to the demise of the Mexican Terran, but he walks away from Valencia with another quarter finals finish and the head of his rival Neeb mounted outside his command center. SpeCial’s consistency in play (and attendance) leave fans of Juanito wanting more and more.The finals. Snute’s rocky start to the event was quickly dismissed by his commanding victories on the road to the finals (Neeb (2:1), SortOf (2:0), Scarlett (3:1), Kelazhur (3:0), SpeCial (3:0). Elazer showing the same prowess as he plowed through Has (3-1), Nerchio (3:1), and TRUE (3:1). Many cringe at the thought of a ZvZ final and the start of the series was what the memesters might call “ZzzzzvZzzzzz.” Elazer telegraphed a lot of pushes that couldn’t stand up to a player like Snute, who cashed in those plays for a 3:1 lead by game four. But in game five, Elazer pulled it together and the heat was palpable. Fans were treated to intense ling/bling micro battles and exciting macro games. Taking the series back from a 3:1 deficit, game seven on Defender’s Landing was personally my favorite of the series. Both players one game away from victory. Snute on the back foot after losing 2 games at match point. Elazer showed incredible focus, decision making, and pure talent as he defended Snute’s aggression smartly. Never over compensating. Always reading his opponent and anticipating follow on pokes. As the saying goes, “he protec, but he also attac.” This solid defense, saving a critical hatch from near death on several assaults, was followed up by an attack of his own that solidified his victory over Snute and his first 1st place finish in a WCS event.A big congratulations to Elazer on his first victory and to all the players who competed. While only one champion departed the Feria Valencia on Saturday, many players highlighted their growth and potential for dominance and I look forward to seeing how they perform in the coming months before Blizzcon.Also, I’d like to shout out feardragon (FYAYSN)! One of the hardest working community members showed an excellent performance. No one is as polished as the established talent on their first go, but he sounded at home next to StarCraft’s best which is a great sign for a first event. Looking forward to seeing him continue to grow and we’ll hopefully see him at more events!WCS Valencia was one of the best events of 2017 and a great highlight on the road to Blizzcon. There were a lot of exciting games that aren’t covered above, so if you have time I’d suggest checking out the VODs on the StarCraft YouTube channel.







The Food







When deciding what recipes to go in on for WCS Valencia, I definitely tossed around the idea of sangria and paella. While I make a wicked sangria, it’s as touristy as an I <3 NY shirt in Manhattan. And I wouldn’t want to risk insulting any Valencians by bastardizing a dish like paella which is known to draw ire when done improperly by foreigners.



After weighing my options, I settled on one of my favorite cuisines of any culture: tapas. What are tapas? They’re flavor packed bites of hot and cold, usually savory, and often spicy food served as snacks or appetizers. Anchovies in oil, fried squid, fried potatoes in a sauce or allioli, and garlic shrimp are some of the most common tapas served in Spain. In America, tapas are often served at special restaurants, ordered en masse and split among the guests as a full meal. For the indecisive diner like myself, that's a delicious godsend. In Spain, they’re more snack than entree that's served all over the country. With their dinner falling somewhere between 9 and 11 PM, many people go bar hopping after work and eat tapas until dinner (ir de tapas). The Spanish really know how to live, don’t they?



Now, contrary to what you might have been told, tapas is not Spanish for “little plates” (I’m guilty of propagating this ignorance). Tapa literally means “cover” or “lid.” There are many stories and documented uses of the term’s etymology in relation to the snacks we know today. Many refer to covering glasses with thin slices of meat or bread to prevent fruit flies or sand from getting into the drink, while others give credit to various kings for their enjoyment of the snack and drink combo. Whatever the true origin, the modern take in Spain is a wonderful combination of booze and food.



My favorite bit of tapas culture comes from areas like Andalusia, where they’re served free with a drink at bars around town. You walk up to a bar, order a beer or wine, and pick out a tapas. Now, you can always pay and upgrade the tapas to a meal size portion. You can also pay for some of the more costly tapas that are not on the free menu. As mentioned before, barhopping is common during this time. So many people will go to one bar known for their fried squid tapas, then head to the next known for their patatas braves (fried potatoes in tomato sauce or allioli).



In this post, we’re going to cover four dishes. Allioli w/ chorizo, patatas bravas, gambas al ajillo, and pinchitos Muronos. What the heck is all that?! Simple and delicious, that’s what. But in all seriousness, sausage and garlic mayo, fried potatoes in sauce, garlic shrimp, and Moorish meat skewers. The portions below are for a few plates each, so feel free to cut the recipes in half if you’re cooking for two or less. Let’s cook!



When deciding what recipes to go in on for WCS Valencia, I definitely tossed around the idea of sangria and paella. While I make a wicked sangria, it’s as touristy as an I <3 NY shirt in Manhattan. And I wouldn’t want to risk insulting any Valencians by bastardizing a dish like paella which is known to draw ire when done improperly by foreigners.After weighing my options, I settled on one of my favorite cuisines of any culture: tapas. What are tapas? They’re flavor packed bites of hot and cold, usually savory, and often spicy food served as snacks or appetizers. Anchovies in oil, fried squid, fried potatoes in a sauce or allioli, and garlic shrimp are some of the most common tapas served in Spain. In America, tapas are often served at special restaurants, ordered en masse and split among the guests as a full meal. For the indecisive diner like myself, that's a delicious godsend. In Spain, they’re more snack than entree that's served all over the country. With their dinner falling somewhere between 9 and 11 PM, many people go bar hopping after work and eat tapas until dinner (ir de tapas). The Spanish really know how to live, don’t they?Now, contrary to what you might have been told, tapas is not Spanish for “little plates” (I’m guilty of propagating this ignorance). Tapa literally means “cover” or “lid.” There are many stories and documented uses of the term’s etymology in relation to the snacks we know today. Many refer to covering glasses with thin slices of meat or bread to prevent fruit flies or sand from getting into the drink, while others give credit to various kings for their enjoyment of the snack and drink combo. Whatever the true origin, the modern take in Spain is a wonderful combination of booze and food.My favorite bit of tapas culture comes from areas like Andalusia, where they’re served free with a drink at bars around town. You walk up to a bar, order a beer or wine, and pick out a tapas. Now, you can always pay and upgrade the tapas to a meal size portion. You can also pay for some of the more costly tapas that are not on the free menu. As mentioned before, barhopping is common during this time. So many people will go to one bar known for their fried squid tapas, then head to the next known for their patatas braves (fried potatoes in tomato sauce or allioli).In this post, we’re going to cover four dishes. Allioli w/ chorizo, patatas bravas, gambas al ajillo, and pinchitos Muronos. What the heck is all that?! Simple and delicious, that’s what. But in all seriousness, sausage and garlic mayo, fried potatoes in sauce, garlic shrimp, and Moorish meat skewers. The portions below are for a few plates each, so feel free to cut the recipes in half if you’re cooking for two or less. Let’s cook! Allioli w/ Chorizo







+ Show Spoiler [Click for ingredients and instructions] +



Ze Souplies



1 large egg yolk

8 cloves of garlic (minced)

1 tbsp water

½ lemon (juiced)

½ cup vegetable oil

½ extra virgin olive oil

1lb sliced chorizo (uncooked links preferred,

but smoked works too)



Tech



Immersion blender (or whatever you normally use to make a whipped cream)

Frying pan



Macro



This is an aggressive all-in that aims to get you from hungry to munching well before the mid-game. For those using uncooked chorizo, slice into ¼ inch pieces and start to fry with a little olive oil. In the immersion blender cup, combine the yolk, garlic, water, vegetable oil, and lemon juice. Place the blender on the bottom and run until blended. Shouldn’t take more than 30-45 seconds for everything to combine (the mayonnaise appearance happens almost immediately). Transfer to a bowl and whisk in the olive oil. Do a macro poke after ⅔ of the oil is added to see if it’s ready, add more if necessary. Finish with salt and pepper to taste and transfer to a serving dish. Flip the sausages in the pan and finish them off. No fork needed, just toothpicks or fingers! The allioli is the star of this show. A garlic and olive oil mayonnaise variation of traditional aioli, it goes well with meat, cheese, bread and while your physician might frown upon this practice, it tastes fine off the spoon. Eating it with chorizo (a type of pork sausage) doesn’t exactly make it better for you, but it sure tastes good.This is an aggressive all-in that aims to get you from hungry to munching well before the mid-game. For those using uncooked chorizo, slice into ¼ inch pieces and start to fry with a little olive oil. In the immersion blender cup, combine the yolk, garlic, water, vegetable oil, and lemon juice. Place the blender on the bottom and run until blended. Shouldn’t take more than 30-45 seconds for everything to combine (the mayonnaise appearance happens almost immediately). Transfer to a bowl and whisk in the olive oil. Do a macro poke after ⅔ of the oil is added to see if it’s ready, add more if necessary. Finish with salt and pepper to taste and transfer to a serving dish. Flip the sausages in the pan and finish them off. No fork needed, just toothpicks or fingers!



Patatas Bravas







+ Show Spoiler [Click for ingredients and instructions] +



Ze Souplies



6 Potatoes

24 oz tomato sauce

2 cups Spanish olive oil

2 tsp mustard

2 tsp tabasco or similar sauce

1 tsp sweet Spanish paprika (or paprika,

because I couldn’t find that stuff)

1 tsp sherry vinegar (double if you really like that vinegar/potato taste)



Tech



Large sauce pot or deep fryer

Medium sauce pan



Macro



A lot of early game build up for a mid-game punch. Put the oil in the pan or fryer on medium heat. Slide the potatoes into large bite sized chunks. For your regular russet potato, length wise, length wise again, and then into fourths usually works depending on the size of your potato. The most important thing to remember is that the pieces need to be the same size. Submerge them in a bowl of water while your oil heats up.



When the oil is ready (it should sizzle after you add a potato) strain the potatoes, shaking off excess water or using a towel to pat them dry. Fry them for 10 minutes. Remove potatoes with a slotted spoon and place on a plate with paper towels.



When the potatoes are about 3-5 minutes from finishing, start to saute the tomato sauce on medium heat in the medium pan. If you learned anything from Goodfellas, it should be to slice garlic thin and keep stirring the sauce. After you remove the potatoes, snatch 2 tsp of oil from the pan and mix it in with the sauce. Add the paprika, vinegar, tobasco, mustard and continue to stir for another minute.



Plate the potatoes, sprinkle with salt and pepper, then drizzle the sauce in the middle and serve with a side of that allioli you made earlier. Booyakasha! Who doesn’t like a bit of fried potato? Who doesn’t like a bit of fried potato dipped in garlic mayo or slathered in tomato sauce? Probably that cheesy bastard on ladder, but you wouldn’t give him your patatas bravas anyway.A lot of early game build up for a mid-game punch. Put the oil in the pan or fryer on medium heat. Slide the potatoes into large bite sized chunks. For your regular russet potato, length wise, length wise again, and then into fourths usually works depending on the size of your potato. The most important thing to remember is that the pieces need to be the same size. Submerge them in a bowl of water while your oil heats up.When the oil is ready (it should sizzle after you add a potato) strain the potatoes, shaking off excess water or using a towel to pat them dry. Fry them for 10 minutes. Remove potatoes with a slotted spoon and place on a plate with paper towels.When the potatoes are about 3-5 minutes from finishing, start to saute the tomato sauce on medium heat in the medium pan. If you learned anything from Goodfellas, it should be to slice garlic thin and keep stirring the sauce. After you remove the potatoes, snatch 2 tsp of oil from the pan and mix it in with the sauce. Add the paprika, vinegar, tobasco, mustard and continue to stir for another minute.Plate the potatoes, sprinkle with salt and pepper, then drizzle the sauce in the middle and serve with a side of that allioli you made earlier. Booyakasha!



Gambas al Ajillo







+ Show Spoiler [Click for ingredients and instructions] +



Ze Souplies



½ cup olive oil

1 lb medium shrimp, (peeling optional)

3 serrano peppers (sliced)

12 cloves of garlic (minced)

1 lemon, juiced

2 oz brandy or dry sherry

1 tsp paprika (or the Spanish paprika if you found some!)

Bread



Tech



Frying pan



Macro



It doesn’t get simpler than this, folks. Slice the bread and set aside (baguettes work well, feel free to toast beforehand). Heat the oil over medium heat in the frying pan, then add the garlic. The moment it starts to brown, add the shrimp and stir. Add the peppers, lemon juice, paprika and continue to stir. Finally, add the brandy (not over the flame!), turn the heat to high, and burn off the alcohol. Once the shrimp is pink and curled, it’s ready to go! Transfer to a dish, salt and pepper to taste, and serve with the bread to soak up the spicy juices. Garlic and shrimp go together like ByuN and reapers. Except you’re far more likely to pull off this recipe than you are to ever replicate ByuN’s reaper magic. By the way, did you vote for ByuN as the Terran rep for GSL? No? Well here’s the link! https://us.battle.net/forums/en/sc2/topic/20757617303 It doesn’t get simpler than this, folks. Slice the bread and set aside (baguettes work well, feel free to toast beforehand). Heat the oil over medium heat in the frying pan, then add the garlic. The moment it starts to brown, add the shrimp and stir. Add the peppers, lemon juice, paprika and continue to stir. Finally, add the brandy (not over the flame!), turn the heat to high, and burn off the alcohol. Once the shrimp is pink and curled, it’s ready to go! Transfer to a dish, salt and pepper to taste, and serve with the bread to soak up the spicy juices.



Andalucian Pinchitos Morunos







+ Show Spoiler [Click for ingredients and instructions] + 's burrowed banelings and your hunger is 's bio ball at Red Bull NYC. ARE THESE ANALOGIES SUFFICIENTLY COMMUNICATING WHAT YOU’RE ABOUT TO EXPERIENCE?! Not even close.



Ze Souplies



2 lbs of lamb (1 in. cubes - I used leg meat, trimmed the fat)

1 tbsp each - cumin seed, corriander seeds, fennel seeds (roughly ground)

1 tsp paprika

3 garlic cloves (minced)

2 pinches of saffron (in 3 tbsp boiling water)

1 tbsp fresh oregano (1 tsp dried)

1 bay leaf (crumbled)

2 tbsp wine vinegar (red or sherry)

4 tsp olive oil



Tech

Woods skewers (soaked in water for 1 hr) or Metal skewers

Grill pan or grill



Macro Woods skewers (soaked in water for 1 hr) or Metal skewersGrill pan or grill



There is a slow ramp up for this build. I highly recommend prepping the meat at lunch time so it can soak in the flavor for the marinade. Note on the saffron: it’s expensive. In the picture, that little thing was about $15 and I have been hoarding it for almost a year. But I swear to God it’s worth it. For this recipe, boil water, put two pinches in a bowl, then spoon the 3 tbsp into the bowl and set it aside.



Prepare all the ingredients and have them on standby (grind seeds, chop oregano, etc.). Combine the dry and wet ingredients in a bowl and mix thoroughly in a glass bowl. Cover the bowl and remove from fridge 1 hour before cooking. Skewer the meat and heat your grill or grill pan. Once heated, place the skewers in and cook 3.5 minutes on each side. You want the meat to be slightly pink when eaten. Allow to rest for 3 minutes and dig in!



Note: This dish is also made with pork or chicken, so if lamb isn't your thing, the Gods smile upon thee for the meat sticks are equally righteous with the others as it is with lamb. Do you smell that? It’s the flavor packed people’s elbow that’s about to make friends with your mouth. Lamb, spices, sticks, heat, done. Game over. GG NO RE. Make these and you’ll be lying to your mom the next time you say her cooking is the best. This is a widow mine shot and your taste buds are perfectly stacked for maximum damage. This is a feedback and your tongue is at full energy. These meat sticks are Scarlett 's burrowed banelings and your hunger is Bomber 's bio ball at Red Bull NYC. ARE THESE ANALOGIES SUFFICIENTLY COMMUNICATING WHAT YOU’RE ABOUT TO EXPERIENCE?! Not even close.There is a slow ramp up for this build. I highly recommend prepping the meat at lunch time so it can soak in the flavor for the marinade. Note on the saffron: it’s expensive. In the picture, that little thing was about $15 and I have been hoarding it for almost a year. But I swear to God it’s worth it. For this recipe, boil water, put two pinches in a bowl, then spoon the 3 tbsp into the bowl and set it aside.Prepare all the ingredients and have them on standby (grind seeds, chop oregano, etc.). Combine the dry and wet ingredients in a bowl and mix thoroughly in a glass bowl. Cover the bowl and remove from fridge 1 hour before cooking. Skewer the meat and heat your grill or grill pan. Once heated, place the skewers in and cook 3.5 minutes on each side. You want the meat to be slightly pink when eaten. Allow to rest for 3 minutes and dig in!Note: This dish is also made with pork or chicken, so if lamb isn't your thing, the Gods smile upon thee for the meat sticks are equally righteous with the others as it is with lamb.







I hope you’ve enjoyed this WCS Valencia recap and the tapas recipes! All of the dishes above are simple to prepare, quick to cook, and do well by themselves or as part of a bigger meal. When I cooked these on Friday, I took it slow and made each dish as my neighbors devoured the previous, which seemed like a fitting way to approach Spanish tapas.



Thank you all for reading and I look forward to making more of these posts! A big thank you to Mikolaj I hope you’ve enjoyed this WCS Valencia recap and the tapas recipes! All of the dishes above are simple to prepare, quick to cook, and do well by themselves or as part of a bigger meal. When I cooked these on Friday, I took it slow and made each dish as my neighbors devoured the previous, which seemed like a fitting way to approach Spanish tapas.Thank you all for reading and I look forward to making more of these posts! A big thank you to Mikolaj (@jadegarad ) who helped keep me up to speed for the recap. If you're interested in seeing other content from me (including many shit posts), you can follow me on twitter @LycanGTV and the AFK Kitchen account @AFKKitchen if you want to avoid the shitposts. Commentator Confucius say, "it is easy to make it over the hill when banelings lead the way."