Kojiin Tamer - Vol. 6 Ch. 51
- Thread starter MangaDex
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That tiger at the end reminded me of the Dragon Quest tigers in the game.
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lol that tiger..
I like how the tiger is fierce looking, large and in charge. No worries, there's a ribbon on its GIANT BIGASS HORN.
Sure, why not? what could possibly go wrong?
I like how the tiger is fierce looking, large and in charge. No worries, there's a ribbon on its GIANT BIGASS HORN.
Sure, why not? what could possibly go wrong?
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What a cute bodyguard.
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A creature like that would scare away customers too, so while it likely does work its not a great solution...
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I’m sure that will be the immediate response at the start of next chapter and he will be chided into replacing it with a medium monstrous creature. Or it will lie down, be scary until some other local kids or whatever are seen playing on its back and people relax more.
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So what are they gonna do? Make the soup then strain out and separate everything?
sooo... instead of soup they will start selling vegetable tea? A bowl with pre-cooked ingredients (or even raw) that they then pour hot water over (maybe with some spices like salt) to steep as long as the customer can wait?
Honestly sounds horrid. No flavour at all will have been boiled into the water that way.
Honestly sounds horrid. No flavour at all will have been boiled into the water that way.
Presumably they will make the broth base and add scoops of ingredients to that,
of course that's a stew, not a soup...
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Big deadly creatures tend to attract women and children though, which is their customer demographic for the soup, but maybe the adventurers would be more wary if there's a big monster at their potion cart...?
That's how my office cafeteria work, they don't pour the broth until you are there. You get bowl with ingredients precooked and can ask for more
Broth doesn't have to have the ingredients put into it. How do you think those ramen shops work with week long bone broths. They can't just make the broth in a day.
What you are describing is not soup. You are eating broth or buillion with added fillings(toppings?). To make soup, the toppings need to actually be boiled in the soup for a little bit, to infect its liquid at least slightly (unlike tea, that does the same, except it steeps well below boiling). If you don't, it is the same as if you take a buillon cube and make a cup of buillon to drink - or some coffee beans and made a cup of coffee - but decide to add sausages or pancakes. It is still a cup of buillon (or coffee) and not a soup, you just used more filling additives than sugar or milk in that coffee/buillon.
Either way though, that is not what mc described to begin with. Since he has no broth/etc. His description was only to skip/take out the ingredients from the soup and add them at the time of hand-over, nothing about preparing any stock beforehand and use that as a base.
ps: broth does need to have ingredients put in it. Usually you use vegetables and bones, and maybe some herbs or iron nails. It is just that those ingredients are then often filtered out of it if you intend to use it as the base of something else.
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The whole soup/stew thing is funny to read... 
What the author describes is your typical asian-style soup: a broth + ingredients tossed in.
Glorious Nippon Ramen™ ( clothes-shredding foodgasms optional ) is just a variation on that theme.
The only real difference between soups and stews is that soups have broth as a base, with other ingredients added later until cooked, and stews have most of their ingredients...well... stewed.. can be with broth, or broth added later, but you don't start with it.
With a huge overlap in between...
A french style potage is considered a soup on the mainland, a stew in the Anglosphere. Gulash is a stew that can be as thin as a soup, borscht is a soup that can be as thick as a stew..
YMMV very much here, depending on what you're used to...
What the author describes is your typical asian-style soup: a broth + ingredients tossed in.
Glorious Nippon Ramen™ ( clothes-shredding foodgasms optional ) is just a variation on that theme.
The only real difference between soups and stews is that soups have broth as a base, with other ingredients added later until cooked, and stews have most of their ingredients...well... stewed.. can be with broth, or broth added later, but you don't start with it.
With a huge overlap in between...
A french style potage is considered a soup on the mainland, a stew in the Anglosphere. Gulash is a stew that can be as thin as a soup, borscht is a soup that can be as thick as a stew..
YMMV very much here, depending on what you're used to...
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Maybe they'll handle it like convenience store oden? Each ingredient in it's own little pot of broth to select from added to a larger bowl of the same broth for volume.
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he brought a fucking BEHEMOTH to protect kids at their public stall lmfao
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It has a ribbon though.
