The kind @TransComrade69@hexbear.net would’ve banned every cishet from the site.

Absolutely. I went through the emote list twice, and Suzie was the closest I could get to butch woman, I think.

Edit: Kim Kitsuragi was my next best choice.

Awesome, I’m excited to hear how it goes!

That sounds like a great idea! Pickled beets will probably hold their shape a bit better, and the acidity would be a nice touch.

If you end up trying it, please post a photo and let me know how it is!

Ah, okay. Since you’re into using fruits in a savory way, I’ll share this idea I’ve had for a while (but haven’t tried yet):

Peel some grapes, saving the skins. Soak the peeled grapes in some sort of marinade (salt, vinegar, oil, herbs… could be anything you want, really; although simple is probably better?). Dry the grape skins completely, grind them into a powder along with some salt, msg, citric acid (or whatever seasonings sound good). To serve, wrap each grape in long, thin slices of… something that functions like prosciutto? Avocado could work, chilled roasted beets could be good… Then top with the powder (lots on half the plate or something) and maybe a tiny cheese crisp or some other crispy element for a garnish.

Edit: you could also slice the leftover peeled grapes really thin to use as a garnish in other courses.

You’re welcome!

I’ve used pectinase to dissolve the pith of citrus, and then just broken them up into pearls by hand. There might be a more involved method that breaks less of them, though.

Do you have any ideas for those high-concept appetizers yet?