Ore Igai Dare mo Saishu Dekinai Sozai na no ni "Sozai Saishuritsu ga Hikui" to Pawahara suru Osananajimi Renkinjutsushi to Zetsuen shita Senzoku Mado…

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Ofc the guy is gonna be an annoying fuck.
Man, I hope MC gets over Ruby's indoctrination sooner rather than later. Oh, and hope Ruby gets raped by goblins or something as bad. She only deserves the worst of fates, like being a monster's cum dump or something.

Thanks for the TL
Assuming the manga gets that far(because her side story chapters were pretty split up in the novel/WN) and depending on how the manga wants to handle them, I think everyone who wants to see Ruby get her comeuppance will be satisfied in the end. It does take a while to get there though, and she gets ALOT worse before she gets better. But that beautiful moment when it clicks about what she has done to everyone and Lloyd in particular, that she DESERVES her punishment and that she'll probably
never see her CF again while he's off living his best life with Iris is just :clap:

My only issue is that the author didn't stand by said punishment and keep her on that prison island for the rest of the novel, but oh well. She's on her redemption tour now too, but since she's had her pride completely broken at this point it's whatever. I haven't read the novel in a while after her "escape", but I hope this wasn't meant for her to come back into Lloyd's life somehow.
 
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Ofc the guy is gonna be an annoying fuck.
Man, I hope MC gets over Ruby's indoctrination sooner rather than later. Oh, and hope Ruby gets raped by goblins or something as bad. She only deserves the worst of fates, like being a monster's cum dump or something.
The manga would do a mental journey like that a disservice if he just cured himself of his troubles in no time flat. Also you must read way too much bad isekai if you can just off handedly request one of the worst and deplorable things that can happen to a person for a manga like this.
 
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That's a wedding cake. For all she had to say about that talent of hers, she's sure embracing it.

Workaholic to the bone. What that thing said about his true calling wasn't exactly wrong...

What he needs now is a shoulder angel to balance things out. And one just conveniently arrived.

Flushed in after trying to cast spells of a more proper power. Seems reasonable.
 
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Ruby Chibi manifestation is just stupid
he's got some serious mental issues but at least its a cute lil chibi? or something

so "slow life" and "curry"
shoulda just made this a legit isekai instead of pretending its a normal fantasy
 
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That said, thinking you're making one thing and ending up making another is a whole other level of brainwashing...
Well to be fair they are quite similar. If I'm not mistaken ROUGHLY telling, you just dump bunch of vegetables and meat to slowly boil, the only thing with curry is that you...well, using curry powder
 
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I love the idea of someone trying to cook something completely different and then realizing after it's done it's not at all what they wanted to cook lol
 
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Well to be fair they are quite similar. If I'm not mistaken ROUGHLY telling, you just dump bunch of vegetables and meat to slowly boil, the only thing with curry is that you...well, using curry powder
It's probably the most common type of cooking. Stews, soups, hot pots, and similar are base food all over the world. Boil what you have at hand, which usually means various places will develop their own local specialties.
 
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Well to be fair they are quite similar. If I'm not mistaken ROUGHLY telling, you just dump bunch of vegetables and meat to slowly boil, the only thing with curry is that you...well, using curry powder
If you omit all the specific ingredients and preparations, then sure, you just dump meat and veg in a pot and boil it, but pot-au-feu is actually quite a bit more prep and more specific ingredients than that. Specifically, for it to be the base pot-au-feu (there are many regional variants), it must contain one of the following meat items:
beef; pork; chicken; sausage.
and these vegetables:
carrot; turnip; onion; leek.
There are some regional variances, but those are the core vegetables. The turnip is usually added later, cooked in the broth (which is strained before adding the turnips) resulting from the meat and the other vegetables being braised together until the meat is tender.

All cuts of meat are preferentially paired with beef or pork bone, as appropriate to the meat or meats used; the best (and most traditional) options would be something like a beef silverside (also known as an outside or bottom round, or rump roast) alongside some thick farmer's-cut bacon, and a long pair of cow shin halves, marrow remaining. The bone gives a depth to the boullion, and also the marrow can be scooped out afterwards to be spread on bread, served alongside the broth; it really is a lacking pot-au-feu without some bones. Chicken is closer to a peasant's iteration of the dish (and there's nothing wrong with that), but lacks some of the depth, even when combined with other meats. Sausage is the 'least' of the meats, simply because it's generally second-hand cuts that have been ground up and stuffed into casing (usually with various herbs, spices, and heavily salt-cured and/or smoked), which means you don't get that fresh meaty flavour, but it can add its own breadth of flavour to the dish as well; just much harder to balance it against the much lighter vegetals.

Lastly, the spices traditionally used are parsley, thyme, and bay (no rosemary or sage, though you could use them if you feel like it, as they are complementary). In France, the broth is dished out separately from the vegetables and meat, to be enjoyed almost like a heartier consomme, and the vegetables and meat eaten together, boiled to soft tenderness but not to mushiness.

If any of this sounds familiar but with an asian bent to it, that'd be because Pho is actually derived from Pot-au-Feu.
 
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She's been to harsh to him even make him a imaginary of her.
 
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Another annoying character.
1x.webp
 
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Dude needs therapy ASAP!! Beside he's whole attitude is servile! There's not wrong helping people, even when you're not expecting something in return! But not when you're being taken advantage of! Imo, he should go back and confront Ruby once for all, close that chapter of his life so he can move on!
 
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If you omit all the specific ingredients and preparations, then sure, you just dump meat and veg in a pot and boil it, but pot-au-feu is actually quite a bit more prep and more specific ingredients than that. Specifically, for it to be the base pot-au-feu (there are many regional variants), it must contain one of the following meat items:
beef; pork; chicken; sausage.
and these vegetables:
carrot; turnip; onion; leek.
There are some regional variances, but those are the core vegetables. The turnip is usually added later, cooked in the broth (which is strained before adding the turnips) resulting from the meat and the other vegetables being braised together until the meat is tender.

All cuts of meat are preferentially paired with beef or pork bone, as appropriate to the meat or meats used; the best (and most traditional) options would be something like a beef silverside (also known as an outside or bottom round, or rump roast) alongside some thick farmer's-cut bacon, and a long pair of cow shin halves, marrow remaining. The bone gives a depth to the boullion, and also the marrow can be scooped out afterwards to be spread on bread, served alongside the broth; it really is a lacking pot-au-feu without some bones. Chicken is closer to a peasant's iteration of the dish (and there's nothing wrong with that), but lacks some of the depth, even when combined with other meats. Sausage is the 'least' of the meats, simply because it's generally second-hand cuts that have been ground up and stuffed into casing (usually with various herbs, spices, and heavily salt-cured and/or smoked), which means you don't get that fresh meaty flavour, but it can add its own breadth of flavour to the dish as well; just much harder to balance it against the much lighter vegetals.

Lastly, the spices traditionally used are parsley, thyme, and bay (no rosemary or sage, though you could use them if you feel like it, as they are complementary). In France, the broth is dished out separately from the vegetables and meat, to be enjoyed almost like a heartier consomme, and the vegetables and meat eaten together, boiled to soft tenderness but not to mushiness.

If any of this sounds familiar but with an asian bent to it, that'd be because Pho is actually derived from Pot-au-Feu.
Damn my man, I'll use your comment when I want to cook the dish xDD
But one moment, don't forget that they ate the pot at the orphanage, and as the demon bi**ch said, it was very simple and most likely was similar to curry.. without curry powder
 

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