Recent content by skeletom_

Come back!! Do another!! With the other guy or on her own whatever's clever!

Translator gave me the Japanese text on discord - it's katsuo tataki (鰹のタタキ). Probably better translated as seared bonito, and with the traditional garnishes and ponzu it very much is like a Japanese larb. You can find lots of recipes for various proteins if you search tataki.

Nice Thanks for keeping it up and not skipping!

Delicious chapter, thanks. Washed rind cheeses are a bit much for me, but I love a good blue cheese with a little honey. Classic and cracking pairing. Maybe a little port, sauternes, or even madeira. Yum. A pair of small corrections - p8, white chunks in parmesan are, not is; p9, "shrink back"...

Katsuobushi is a super common and essential Japanese ingredient - it's the stuff you see scattered on top of okonomiyaki or takoyaki, and it's also used with kombu to make dashi. I have a bag of it that's getting a little old so it's turned into cat treats - I'll buy another next time I go to...

Thanks for translating. I wanna go to that fkn restaurant so bad, that beef you showed on the notes page looks insane

Thanks for continuing your better scanlation

Ahhhhhh nice

Why do we have to want what's best for Keisuke? Wanting a happy ending doesn't make you better at literary criticism lmao. I just wanna see our black haired king and queen give birth to the demon lord.

"This's" and "what're" are both extremely common informal contractions in spoken English in both the UK, Australia, and North America. Since they're used in dialogue here they're absolutely valid uses.

What is the Japanese name for this finely chopped bonito dish? Is the fish raw, cured, seared, or grilled? Looks kinda like larb/nam tok or yum nua with some substitutions. Thanks for the TL as always, y'all do some of my favorites.

Thanks for your tl, Sapporo Scans. I found this series after reading your translation of my wife is too perfect. You're a solid scanlator - thanks for your hard work. There's only a couple more chapters so I hope you get some time for them soon.

The quality difference is wild. Please continue translating the intermediate chapters - I'd love to be able to read the Easoleum take of everything. And thanks for persisting even with a low quality snipe coming in.

The last couple pages don't make sense, real garbage. I hope Toru continues with this series

I made yakisoba for dinner and took a bad photo! Here's a photo Here's the recipe: Skeletom's "pork never goes bad" extra savory yakisoba Ingredients (2 servings): About 220g or half a pound thinly sliced pork 1/2 Large onion, thinly sliced About 110g or 1/4lb shredded cabbage About 50g...