Tachinomi Goreijou - Vol. 2 Ch. 8 - Rolled Omelete

[MangaDex]

 

[UdenEmpati]

thanks for the chapter !

The Volume 2 cover is great. I always loved visually cluttered-but-readable illustrations like this, and a standing bar with all the accoutrements is a great subject to do just that.
Also the juxtaposition of her in all the regal finery on page 4, but holding a stein of beer, is a fun contrast of the two sides of our MC. I'm excited to see if those two worlds of hers clash and mix more and more as we progress.

And, always fun to learn about cuisine in Japan, through it all.

 

[UdenEmpati]

also "I want to eat something normal."

Is such a goddamn mood after that string of words describing the dishes she was presented on the previous page.

 

[cokelemon]

There's a mistake in the translation notes for chawanmushi, it's written "streamed rice" instead of "steamed egg". Appreciate the notes every chapter!

 

[outinthegardener]

Ringo only had a cameo, but we got to see her apple-shaped entry rug. I love how committed she is to the theme. APPLES EVERYWHERE!

 

[EchoGirl]

can't go wrong with eggs, i wouldn't mind trying some but not sure if worth it to get one of those specialty pans for it (tho i prefer sunny side up/runny yolk versus 'scrambled' or added sugar versus maybe a bit of soy sauce/salt and pepper)

I don't like seafood but...sea urchin and CHEESE?

i've heard of eggs benedict i've never had hollaindaise sauce but it sounds more appealing than mayo tho with such a 'fancy' name i can imagine places charging more even if it's simple to recreate at home (tho i can't even cook pancakes lol, had portuguese egg tarts tho, inside was surprisingly creamy/pudding like but not overly sweet or eggy)

and yeah i imagine in cooking competitions they prolly use pricey ingredients or something necessarily showy/over the top like how some ppl put edible gold leaf or so

 

[lowarctic]

i've heard of eggs benedict i've never had hollaindaise sauce but it sounds more appealing than mayo tho with such a 'fancy' name i can imagine places charging more even if it's simple to recreate at home (tho i can't even cook pancakes lol, had portuguese egg tarts tho, inside was surprisingly creamy/pudding like but not overly sweet or eggy)

eggs benedict is probably a top three breakfast dish in America for me, and it’s a pain in the ass to make at home because poaching an egg is harder than boiling an egg and hollandaise sauce curdles easily so it’s worth the money to have someone make it for you

 

[EchoGirl]

eggs benedict is probably a top three breakfast dish in America for me, and it’s a pain in the ass to make at home because poaching an egg is harder than boiling an egg and hollandaise sauce curdles easily so it’s worth the money to have someone make it for you

lol yeah i only ever make 'poached' with ramen, tried it once on a pot and it was alright tho i didn't use vinegar to 'bind' it like some blogs/recipes suggest b/c i'm not fond of vinegar but poached is better than hard boiled to me lol (it wasn't too hard, i usually stick to frying eggs but it's doable in a small pot. tho once i tried microwaving it in a cup and it 'popped' despite it not being an issue if i have cup ramen or the square packets and putting it in a bowl i guess with the water and distributing it but microwaving versus pouring kettle kinda always not consistent on the whites being cooked)

But other than that i guess ppl can just make teh sauce and add it to toast/other stuff. although while it might not keep well (we don't even buy mayo so eh), i can imagine they prolly have bottled hollaindaise sauce too

 

[cokelemon]

can't go wrong with eggs, i wouldn't mind trying some but not sure if worth it to get one of those specialty pans for it (tho i prefer sunny side up/runny yolk versus 'scrambled' or added sugar versus maybe a bit of soy sauce/salt and pepper)

I don't like seafood but...sea urchin and CHEESE?

i've heard of eggs benedict i've never had hollaindaise sauce but it sounds more appealing than mayo tho with such a 'fancy' name i can imagine places charging more even if it's simple to recreate at home (tho i can't even cook pancakes lol, had portuguese egg tarts tho, inside was surprisingly creamy/pudding like but not overly sweet or eggy)

and yeah i imagine in cooking competitions they prolly use pricey ingredients or something necessarily showy/over the top like how some ppl put edible gold leaf or so

I'm not a big fan of mayo but I really like hollandaise. They taste pretty different to me.

You can make rolled omelettes in a normal frying pan! I've done that before. They just won't look squarish

 

[EchoGirl]

I'm not a big fan of mayo but I really like hollandaise. They taste pretty different to me.

You can make rolled omelettes in a normal frying pan! I've done that before. They just won't look squarish

LOL i don't think i've ever succeeded in a normal omlette/scrambled eggs (tho it's a pain to whisk), would rather get it from a diner but i usually stick to sunny side up , i think i might've had a 'korean style' omelette in part of some bowl dish /takeout my bros bought once

yeah it's prolly the vinegar b/c i love eggs otherwise, tho i don't even like the 'viet style' mayo in banh mi sandwiches even if that doesn't have vinegar/apparently eggs and oil, maybe if it was freshly made/slightly adjusted (or who knows maybe all the banh mi places i've bought from just half assed it or used old mayo for the week/not daily depending on how busy it gets since most banh mi are like cold cut meats tho i tend to heat mine up at home