Boukensha Sakaba no Ryourijin - Vol. 1 Ch. 4
- Thread starter MangaDex
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Dex-chan lover
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"I'm short because I got stomped on by a minotaur" ...What are you, a looney tunes character?
Dex-chan lover
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They straight up say that it's actually a curse that makes it poison when heated up hence why they can't just detoxify it before hand. That's why he tried sun drying and then freeze drying because he's working around the limitation imposed by the curse
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Dex-chan lover
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wholesome chapter ;'3
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have you try wiping dust using you forearm? though... what if.. broom tail attachment?
my doctor when they see my scoliosis
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Nah, there are actually some interesting comparisons.
For chapter 2, you can compare the bonefish to eggs; too low of a cooking temperature is bad because pathogens can survive, and too high will create the green sulfurous ring around the yolk. Obviously, there's a much larger edible range for eggs, but there's that "ideal" temperature for getting a jammy, soft-boiled egg.
Chapter 3 is mostly just storytelling, but stone fruit pit liquor is an actual thing.
Chapter 4 is raisin wine. Most fruits can only be sundried because they have enough sugar or acidity to prevent spoilage; the water grapes, which are not only very dilute but "fist-sized" (making them slower to completely dry), would not sundry well.
... Actually, it might be closer to icewine since you aren't getting the caramelization from sundrying. Hmm.
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Is it really cheap to produce though?
Sure, the grapes don't need to be grown, but they still need to be collected so there's paid labour. Then, there's custom equipment using a magic stone to freeze dry the grapes. The fermentation process is still necessary. I take it there's lots of savings to be made from having the wine made locally instead of importing it from a different location, though they do apparently have a brewery around (probably for beers rather than wine).
Sure, the grapes don't need to be grown, but they still need to be collected so there's paid labour. Then, there's custom equipment using a magic stone to freeze dry the grapes. The fermentation process is still necessary. I take it there's lots of savings to be made from having the wine made locally instead of importing it from a different location, though they do apparently have a brewery around (probably for beers rather than wine).
