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Elfgames posted:I was confused by them thinking that beef stew is more suited to fine dining than blue plate special diner fare. The point was that for this competition, the stew needs to be approached as if it was fine cuisine instead of a regular meal.
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Sep 11, 2014 14:38
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| # ? Apr 26, 2024 09:16 |
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http://www.mangapanda.com/shokugeki-no-soma/86/2 N-n-not bacon and mesquite !!
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Sep 14, 2014 18:24
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Eventually one of these cooking battles is going to go so over the top that it just turns into straight-out surrealist Dada.
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Sep 14, 2014 18:39
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I am ready to go to the Beef Amusement Park, take me there. 
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Sep 14, 2014 18:55
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Combed Thunderclap posted:Eventually one of these cooking battles is going to go so over the top that it just turns into straight-out surrealist Dada. It already went full JoJo earlier.
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Sep 14, 2014 19:15
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Mo_Steel posted:I am ready to go to the Beef Amusement Park, take me there. Where do I get my tickets?
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Sep 14, 2014 19:20
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Ethiser posted:Where do I get my tickets? Nikumi probably has season passes
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Sep 14, 2014 19:31
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Mo_Steel posted:I am ready to go to the Beef Amusement Park, take me there. The meatiest and therefore happiest place on earth!
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Sep 14, 2014 19:32
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Mo_Steel posted:I am ready to go to the Beef Amusement Park, take me there. I played that Psychonauts level already, I don't recommend it.
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Sep 14, 2014 19:32
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This manga's notions of required ingredients for dishes constantly baffle me. Lardons (bacon), onions, mushrooms, okay, fine, I can accept that these are part of the finishing garnish for beef bourguignon - but croutons? The 'burgers must have pickles' thing was already a bit of a stretch, but is putting croutons in a beef stew actually a thing?
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Sep 14, 2014 19:58
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Thirty-Five Minutes posted:This manga's notions of required ingredients for dishes constantly baffle me. Lardons (bacon), onions, mushrooms, okay, fine, I can accept that these are part of the finishing garnish for beef bourguignon - but croutons? The 'burgers must have pickles' thing was already a bit of a stretch, but is putting croutons in a beef stew actually a thing? It's still a Japanese series, it doesn't shock me that they've got different notions of what a "Western Dish" entails.
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Sep 14, 2014 20:02
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Thirty-Five Minutes posted:This manga's notions of required ingredients for dishes constantly baffle me. Lardons (bacon), onions, mushrooms, okay, fine, I can accept that these are part of the finishing garnish for beef bourguignon - but croutons? The 'burgers must have pickles' thing was already a bit of a stretch, but is putting croutons in a beef stew actually a thing? You're probably thinking of "croutons" as in salad croutons. Here they are likely talking about french croûton, as in a thin slice of baguette toasted and seasoned and served with soups and stews as a sop for the gravy. And yeah, a croûton is a traditional garnish with many french soups or stews. It comes from the practice of serving stews and soups in a trencher.
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Sep 14, 2014 21:07
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AVeryLargeRadish posted:You're probably thinking of "croutons" as in salad croutons. Here they are likely talking about french croûton, as in a thin slice of baguette toasted and seasoned and served with soups and stews as a sop for the gravy. And yeah, a croûton is a traditional garnish with many french soups or stews. It comes from the practice of serving stews and soups in a trencher. Oh, I didn't know that was a thing for soups besides French onion soup! Is it often used in beef stews? I don't think I've ever seen any mention of this bread garnish in boeuf bourguignon recipes. Also, Beefyland seems like an awesome place. I can't wait for the reactions in the next chapter.
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Sep 14, 2014 21:30
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Thirty-Five Minutes posted:Oh, I didn't know that was a thing for soups besides French onion soup! Is it often used in beef stews? I don't think I've ever seen any mention of this bread garnish in boeuf bourguignon recipes. It's more like how one might use a bread stick or roll as a sop when eating soup or stew in general, i.e. croûtons might just be there on the table as something to eat with everything else.
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Sep 14, 2014 21:44
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You begin to suspect that your stew is a portal to the Beef Dimension.
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Sep 14, 2014 23:08
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This was the first time I actually laughed at the explanation for what's so amazing. Oh my god, not basic barbecue technique!
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Sep 14, 2014 23:30
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BlitzBlast posted:This was the first time I actually laughed at the explanation for what's so amazing. Oh my god, not basic barbecue technique! You've clearly never been to bbq country. People will fight you over what is used in the smoke, how long its smoked, how the meat is hung, what type of meat is hung, how often its rotated, etc. People serious about bbq take it obscenely seriously.
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Sep 14, 2014 23:35
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Also Barbeque definitely didn't originate from Texas, it started in the Caribbean with jerked meat and went from there.
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Sep 15, 2014 00:02
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Is barbecue even well-known in Japan at all? Do they have American Restaurants over there that serve things that aren't burgers? If not, then yeah it probably would be a big deal for a high school student to use barbecue techniques for a stew. Yeah I get that they're in some super-elite cooking school but also this is a manga and everything is exaggerated.
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Sep 15, 2014 00:15
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BBQ isn't really distinctly an American thing, but Mesquite is since it only grows in Mexico and southern parts of the US. This is one of those things that's kinda vaguely amusing with foreign views of your home. Yeah, Mesquite flavoring is bog standard stuff here, but I guess it'd be considered exotic as hell abroad since the trees grow nowhere else and Europe/Asia don't eat nearly as much meat. You can get Mesquite honey too, but I've never tried it. Again, if this kind of poo poo excites them I'd love to see them try Chili from cookoff championships in the US, or even just Buffalo wings or legit Cajun cooking. Fabricated fucked around with this message at 00:30 on Sep 15, 2014 |
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Sep 15, 2014 00:27
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Fabricated posted:or legit Cajun cooking.
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Sep 15, 2014 00:43
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DoubleDonut posted:Is barbecue even well-known in Japan at all? Do they have American Restaurants over there that serve things that aren't burgers? If not, then yeah it probably would be a big deal for a high school student to use barbecue techniques for a stew. I think over there its like the "grill fresh meat over coals in the center of the table" which is the Korean style. Things like mesquite and smoking meats for hours is a very non-Japanese style. Outside of "bbq country" most people think its nothing more then slathering the thick traditional sauce on some meat and calling it bbq.
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Sep 15, 2014 03:29
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So is smoked meat in general largely absent from japanese cuisine, then?
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Sep 15, 2014 03:32
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Lots of smoked fish, and for some reason the tiny sushi shop run by a nice old couple near me serves smoked duck sushi.
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Sep 15, 2014 03:39
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Serious Frolicking posted:So is smoked meat in general largely absent from japanese cuisine, then? This was on wikipedia quote:A characteristic of traditional Japanese food is the sparing use of red meat, oils and fats, and dairy products Modern Japanese cooking is probably a much different story, plus regional varieties, etc. http://en.wikipedia.org/wiki/Yakiniku This is what "Japanese BBQ" returns, its mostly descended from Korean BBQ styles.
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Sep 15, 2014 03:43
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My body is ready for the meat circus/amusement park.
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Sep 15, 2014 05:13
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jrdbnta posted:Tabasco, Tabasco everywhere. You misspelled "cayenne".
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Sep 15, 2014 10:53
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I could probably eat an entire dish consisting of Beef Tongue and Tripe. I assume the tongue is already skinned before arriving, but I forget if it's another all muscle tough cut like beef heart or if it's already somewhat tender.
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Sep 16, 2014 05:25
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Xelkelvos posted:I could probably eat an entire dish consisting of Beef Tongue and Tripe. I assume the tongue is already skinned before arriving, but I forget if it's another all muscle tough cut like beef heart or if it's already somewhat tender. It's very tender, my father loved beef tongue and I used to cook it for him. The outer skin is very tough but the skin came away easily after cooking and the meat inside was very tender. I know it's also served skinned and cut into thin slices for Japanese barbecue, it's cooked very quickly because of the high fat content so it would have to be fairly tender.
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Sep 16, 2014 05:42
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Hello, have a chapter.
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Sep 26, 2014 15:23
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Ah yes, my favorite cooking technique: gently caress it just throw whatever you have left together.
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Sep 26, 2014 15:27
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Improv has always been Souma's forte. I love he got mad at his catchphrase getting stolen.  ahahahahhahahahaha random Doujima interrupt what the gently caress
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Sep 26, 2014 15:37
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drat I didn't realize how awesome cooking manga could be. For those who have a hard time waiting for the next chapter, I just got into Bambino, a series about a young college student who wants desperately to become a chef at an Italian restaurant. Less about the food, more about the brutal conditions he struggles through. There's also Bambino Secondo, the continuation of the series.
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Sep 26, 2014 16:05
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Bambino is really good! It's a lot different in tone from this (it's more about the harsh realities of working professionally in a restaurant), but it's still pretty great. Don't read Bambino Secondo.
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Sep 26, 2014 16:06
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DoubleDonut posted:Bambino is really good! It's a lot different in tone from this (it's more about the harsh realities of working professionally in a restaurant), but it's still pretty great. Don't read Bambino Secondo. Why not? 
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Sep 26, 2014 16:22
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ShadowCatboy posted:Why not? It's bad, and it makes me angry because the first was so good. korrandark fucked around with this message at 16:37 on Sep 26, 2014 |
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Sep 26, 2014 16:24
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korrandark posted:It's bad, and it makes me angry because the first was so good. No kidding, I thought that guy who used to scanlate Bambino was just exaggerating when he said Secondo was a huge slap in the face to the first until someone else started scanlating Secondo. It's really bad.
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Sep 26, 2014 16:50
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I kinda like it so far. I mean, it does take a different route in exploring other characters but I don't really think it's any worse.
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Sep 26, 2014 17:02
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That stew makes me really want bacon more than beef itself. As someone who really liked Bambino, Secondo is REALLY dragging its feet in terms of plot and not just because of the slow translation releases (I don't blame the scantalators though).
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Sep 26, 2014 17:28
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| # ? Apr 26, 2024 09:16 |
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Compendium posted:That stew makes me really want bacon more than beef itself. That's a fair criticism. Frankly I'd like to get past all the cockteasing and see that smelly jerk Tsuchimiya get his comeuppance already. So far my favorite arc has been the mafia one.
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Sep 26, 2014 17:31
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