Recent content by AnimuVsMango

Well, they sure got over Mutsuju's death awful quick :nyoron: Grandma is right, they can't coast off of "Japanese style Chinese food", they'd have to actually start cooking real Chinese food now. Which is wholely outside the author's expertise :huh: Wonder what's up with Celine's attitude...

Not the author loving boobs so much he even put a bouncy rack on an old granny 😭 So she ended up going for Kaiichiro, not Mutsuju? But Kiriko had her eyes! Not to say Kaiichiro had the same rotten personality...that being said, of course he wasn't single, how else would Jan have been born...

Well that was...anticlimactic. :nyoron: Guess he wrote himself into a corner again with this one and had to ambulance his way out.

Daaamn, Kiriko getting off easy, all she has to do is say she's wrong if she loses? Guess Jan has a soft spot for her after all. :meguusmug:

I mean, Dan broke his fingers and his arm and he turned out fine afterwards, so...

Oh God, I was right. :qq: I was really hoping I was wrong because flies don't give live birth, they lay eggs, so there shouldn't have been enough time for the maggots to hatch. The real question now is, did he use sterile (clean) flies?

Looks like I was right about the pidan. But still, deer tendons? The stewed deer tendons that take days to make? The pidan and xiandan that take months and years to make? He made all that in an hour or two? :questionblob:

The mineral differences in salt are so negligible you can't taste it, and especially not through a waterproof leaf. Damn, Kiriko sure gets a scary face whenever she's anxious.

Oh no buddy, that's definitely excess sodium intake 💀 Literally how would you make that much salt not taste like salt? For that matter, how is she able to cut it and not have the salt fall apart? And why didn't the salt dissolve into the meat and blood? :question:

The eggs of the grim dark future are hatching...

:nyoron:

Bro PLEASE tell me he didn't add a bunch of flies to use their saliva to break down the meat and lay maggots to give the appearance of fat :qq:

When did she have the time to not only cure but also smoke a ham of that size? :questionblob: Also, that amount of salt, on top of a salt cured ham and salty blood pudding? She's going to make their sodium levels punch through the roof 💀 Bro really sliced open a perfectly good root just to...

Bro thinks egg has flavor 💀 I'm guessing he somehow managed to get his hands on ostrich pi dan, even though it shouldn't exist by that point in time? By the way, egg yolk will instantly break meringues.

Blood pudding is fairly common in Sichuan cuisine. I'm confused as to how the fresh blood turned into pudding is good and odorless, but the fresh blood in meat is nasty and metallic.