Youheidan no Ryouriban - Ch. 5.3

[MangaDex]

 

[hanfeizi]

@TripolarFandom26: a mistranslation?

p5: "We'll remove the small bones from the octopus."

 

[EchoGirl]

Fish are luxurious? Are there not rivers or so nearby ? b/c i'd think some meat/livestock that they aren't raising in their base would be more luxurious but i don't like seafood to begin with /shrugs

even as a chef i wonder how common it is to make your own mayo (versus like, Hollandaise sauce) versus just buying bottles in bulk for restaurants tho i'd expect that girl to make a magic tool to make it 'easier' to adjust lol

 

[TripolarFandom26]

@TripolarFandom26: a mistranslation?

p5: "We'll remove the small bones from the octopus."

Thanks fixed!

 

[HaikenEdge]

even as a chef i wonder how common it is to make your own mayo (versus like, Hollandaise sauce) versus just buying bottles in bulk for restaurants tho i'd expect that girl to make a magic tool to make it 'easier' to adjust lol

In most cases, restaurants purchase mayo in bulk, particularly if they have a lot of recipes that call for its use; for example, the restaurant I worked at had a sriracha aioli (really just a sriracha mayo with togarashi mixed in), a crab salad, a creamy cilantro sauce, and a salad dressing recipe (and probably some other things I've forgotten) that called for the use of mayo, so the restaurant would go through at least one 4-gallon case—comes in four 1-gallon jars/tubs—of extra heavy egg yolk mayo every week, and there's basically no sane way to make that much mayo in-house, especially if the restaurant is high-volume.

 

[EchoGirl]

In most cases, restaurants purchase mayo in bulk, particularly if they have a lot of recipes that call for its use; for example, the restaurant I worked at had a sriracha aioli (really just a sriracha mayo with togarashi mixed in), a crab salad, a creamy cilantro sauce, and a salad dressing recipe (and probably some other things I've forgotten) that called for the use of mayo, so the restaurant would go through at least one 4-gallon case—comes in four 1-gallon jars/tubs—of extra heavy egg yolk mayo every week, and there's basically no sane way to make that much mayo in-house, especially if the restaurant is high-volume.

yeah i don't rly like mayo to begin with either (idk if it's diff but the only time i 'enjoyed' it is in this 'mac salad' in this hawaiian bbq place but idk if it was rly mayo as opposed to all the recipes online saying it used it), i know 'tartar' sauce is popular with fish (that's basically mayo and more citrus/lemon added?) but i eat at the cheap places where stuff like mayo/ketchup would be on sauce packets rather than on the burgers directly but yeah i can understand some sauces being made ahead of time and then warmed up if not packed in a small room temp/chilled container or so in a takeout bag (and the 'viet' mayo you get sometimes in banh mi sandwiches are slightly more tolerable but would rather just get spread /melted butter or so on the bread)

 

[HaikenEdge]

yeah i don't rly like mayo to begin with either (idk if it's diff but the only time i 'enjoyed' it is in this 'mac salad' in this hawaiian bbq place but idk if it was rly mayo as opposed to all the recipes online saying it used it), i know 'tartar' sauce is popular with fish (that's basically mayo and more citrus/lemon added?) but i eat at the cheap places where stuff like mayo/ketchup would be on sauce packets rather than on the burgers directly but yeah i can understand some sauces being made ahead of time and then warmed up if not packed in a small room temp/chilled container or so in a takeout bag (and the 'viet' mayo you get sometimes in banh mi sandwiches are slightly more tolerable but would rather just get spread /melted butter or so on the bread)

I don't particularly care for mayo myself either, though I do use the creamy cilantro sauce and the crab salad recipes from the restaurant when I make poke bowls at home, so I typically have some a jar of extra heavy egg yolk mayo on hand for when I need it to make something that follows a recipe, but strictly for condiment usage, I only use Kewpie mayo.

 

[jaes9898]

I'm guessing .4 would be Kuuga's achievements then the next five chapters are for the remaining captains/commanders.

 

[welcome2atlantis]

Dude's cutting through heavy armor like nothing now. The sword must be very well made.

 

[Xiie]

Dude's cutting through heavy armor like nothing now. The sword must be very well made.

I always roll my eyes when i see plate armor being cut easily. Those mfs probably had a chainmail underneath as well bruh.

 

[EchoGirl]

I always roll my eyes when i see plate armor being cut easily. Those mfs probably had a chainmail underneath as well bruh.

tbf isekai fantasies aside, i don't think many mangaka has done proper research on that but it would be interesting to see one of those 'blacksmithing' manga where it's like "My uncle actually has a kiln" and such like that

 

[Xiie]

tbf isekai fantasies aside, i don't think many mangaka has done proper research on that but it would be interesting to see one of those 'blacksmithing' manga where it's like "My uncle actually has a kiln" and such like that

Heh, it's hard to find researched accuracy in most fantasy manga, true. They're so scarce in fact that it hurts. But then again it makes sense since most works you see is first works made by newbie authors wanting to show the exciting stuff as soon as possible and throw away any challenging writing out of the window; even something like a basic relationship that has some depth.

The things that i want to read often don't even exist or are written so poorly that i thought they're better off not existing at all. Maybe they're out there somewhere, but there simply isn't enough time for me to search for them lol.

 

[kaikalaila]

he probably learn to see the magic weakspot and cutting them like cutting the fish

 

[YewBragior]

Fish are luxurious? Are there not rivers or so nearby ? b/c i'd think some meat/livestock that they aren't raising in their base would be more luxurious but i don't like seafood to begin with /shrugs

It can be depending on how far inland they are. Mind you that they used horse mackerel specifically, which is an ocean fish, not a river fish. With the lack of refrigeration (at least until Lil made one anyway), plus an ongoing war happening, preserving said fish is going to be tough.

Though honestly, every single ingredient he has is already a luxury. If you think about it, just how much supplies do they have to keep even just to keep Lil fed with burgers everyday? Citrus, salt, sugar, and all other spices are precious commodities as well, especially considering it's wartime and all the trade/supply routes are likely going to be disrupted.