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I know that it's been hyped up forever and they keep bashing it in our faces, but that nose is insane.
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Nov 13, 2014 14:34
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| # ? Apr 24, 2024 21:30 |
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I had some decent sashimi recently, so this chapter made me crave some again. 
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Nov 15, 2014 19:56
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https://www.youtube.com/watch?v=Ae31R4z-UAM And the PV's out.
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Nov 17, 2014 03:33
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New chapter on Weekly Shounen Jump Hayama and Kurokiba are apparently genre blind as all gently caress. There's no better way to guarantee you lose in embarrassing fashion that saying poo poo like you're planning to ignore the main character since you're just so much better than him. Not to mention they're both just dumb as a post for believing this despite the fact that Soma got a 93 in the prelimes, beat Alice in a one-on-one contest and reached the finals as a solo participant in the first place. Angry Grimace fucked around with this message at 21:59 on Nov 17, 2014 |
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Nov 17, 2014 21:51
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Chapter was put up yesterday: http://bato.to/read/_/286562/shokugeki-no-soma_ch95_by_casanova/2
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Nov 23, 2014 21:06
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I bet he's going to do something involving preservation or pickling.
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Nov 23, 2014 21:38
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BearDrivingTruck posted:I bet he's going to do something involving preservation or pickling. Smoking, pickling or drying is the likely preparation. Maybe fermenting
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Nov 23, 2014 22:14
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I bet salt is the key ingredient.
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Nov 23, 2014 22:22
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Basically he's skipping over the freshness angle entirely, which is what I was hoping he would do after all that emphasis on it.
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Nov 23, 2014 23:03
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Maybe he's making Lutefisk.
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Nov 23, 2014 23:07
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BlitzBlast posted:Basically he's skipping over the freshness angle entirely, which is what I was hoping he would do after all that emphasis on it.  You will never be able to pick out a good, fresh fish, so you will automatically fail! Who said I need a fresh fish? What?It's going to be great 
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Nov 23, 2014 23:08
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Isn't making the most out of ingredients that can't reliably be obtained or kept fresh the cornerstone of a many traditional cuisines?
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Nov 23, 2014 23:33
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Paracelsus posted:Isn't making the most out of ingredients that can't reliably be obtained or kept fresh the cornerstone of a many traditional cuisines? It's definitely going to go with the "food of the masses" theme.
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Nov 24, 2014 00:17
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MonsieurChoc posted:Maybe he's making Lutefisk. My guess is Kusaya, the Japanese equivalent. Bonus points because it smells so utterly gross that it might overpower Nose Guy's magic nose.
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Nov 24, 2014 00:56
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Paracelsus posted:Isn't making the most out of ingredients that can't reliably be obtained or kept fresh the cornerstone of a many traditional cuisines? That and fermentation can add a certain kick to such dishes that fresher foods won't. One of the brilliant thjngs about people and cuisine - we'll find some way to use an ingredient so long has it hasn't slipped into outright poisonous.
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Nov 24, 2014 02:11
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Being outright poisonous never stopped people from eating pufferfish.
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Nov 24, 2014 02:35
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BlitzBlast posted:Being outright poisonous never stopped people from eating pufferfish. At least once, at any rate.
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Nov 24, 2014 03:18
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Astro Nut posted:That and fermentation can add a certain kick to such dishes that fresher foods won't. One of the brilliant thjngs about people and cuisine - we'll find some way to use an ingredient so long has it hasn't slipped into outright poisonous. Just to put something into context: There's a certain substance that's classified as a neurotoxin, banned for use in war under the Geneva Conventions, and yet we seek it out and put it on our food because without it, it would be too boring. That's right, Capsaicin. Found in peppers around the world. And there *is* such a thing as Capsaicin poisoning.
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Nov 24, 2014 03:38
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Astro Nut posted:That and fermentation can add a certain kick to such dishes that fresher foods won't. One of the brilliant thjngs about people and cuisine - we'll find some way to use an ingredient so long has it hasn't slipped into outright poisonous. And if it is, we'll either figure out how to minimize the harm of the poisons ingested (Fugu, alcohol) or get rid of it entirely (cassava).
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Nov 24, 2014 03:41
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I think you guys are going a bit too far. Remember he doesn't have that much time available. Aren't there some cooking techniques where they leave the meat preparing (I forget the right word) for a couple days beforehand?
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Nov 24, 2014 03:49
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Kyte posted:I think you guys are going a bit too far. Remember he doesn't have that much time available. Agreed. He's probably going to do something along the lines of dry-aging it like a steak instead. Removing moisture concentrates flavors, and causes enzymes to start to break down some of the protein into flavor compounds. And you can do it en-masse, rapidly, in a refrigerator, since it's windy and cold. I do my steaks with for four days (Thanks, Alton!) so Souma's declaration that he'll go buy his saury about four or five days before the match makes sense to me. SwissArmyDruid fucked around with this message at 04:34 on Nov 24, 2014 |
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Nov 24, 2014 04:24
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He's obviously going fishing.
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Nov 24, 2014 09:56
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Xelkelvos posted:Smoking, pickling or drying is the likely preparation. Maybe fermenting Given that he's asking both Ibusaki and Sakaki for help, possibly both?
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Nov 24, 2014 10:16
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Astro Nut posted:That and fermentation can add a certain kick to such dishes that fresher foods won't. One of the brilliant thjngs about people and cuisine - we'll find some way to use an ingredient so long has it hasn't slipped into outright poisonous. If Bizarre Foods taught me anything its that there are an insane amount of ways to preserve and improve the flavor of food, some taking years to reach its potential. That and personal taste is a product of your environment. The local fishermen in Madagascar absolutely despise the taste of oysters but harvest and export them for insanely high prices.
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Nov 24, 2014 10:41
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New chapter is up on Batoto. drat it, such a cliffhanger. I need to just let this series mature and then consume it in one large serving instead of these bite-sized bits we're given.
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Nov 28, 2014 11:50
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Soma finally confesses! 
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Nov 28, 2014 12:22
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It seems I was right with the initial tests, but I have got no bloody idea what Soma did once he had his lightbulb moment. I'm thinking that the edamame on the table means that he was thinking about soy sauce and therefore went to go inoculate his fish with Aspergillus oryzae and fermenting it like it was soy sauce, but otherwise, I got nothing.
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Nov 28, 2014 13:04
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SwissArmyDruid posted:It seems I was right with the initial tests, but I have got no bloody idea what Soma did once he had his lightbulb moment. It looks like he crusted it with something. Likely salt and some other things among the other preparations he did to it. To complete the comparisons, while the other two guys brought in gleaming silver swords, Souma brought a rusted blade.
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Nov 28, 2014 17:05
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A bit off-topic, but can you preserve food in alcohol?
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Nov 28, 2014 18:17
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Mraagvpeine posted:A bit off-topic, but can you preserve food in alcohol? Yes it's another method of pickling.
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Nov 28, 2014 19:22
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BlitzBlast posted:Soma finally confesses! Shocking development! Mraagvpeine posted:A bit off-topic, but can you preserve food in alcohol? I figure his lightbulb moment was using some kind of booze in the preserving process.
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Nov 28, 2014 22:57
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Xelkelvos posted:It looks like he crusted it with something. Likely salt and some other things among the other preparations he did to it. Which is why I'm thinking that it's mold. If you go here: http://www.yamasa.com/english/sub4_2.html and scroll down to the second image, you'll see what soybeans look like before, and three days after the soybeans have been inoculated with koji mold. I think it looks about the same. I feel like there may be some subtleties to the original Japanese that are lost in translation. I reread it, the extra addition of a 'u' in 'koji' in the scanslation threw me off completely. He's already doing the thing with the stuff. I don't know anymore. SwissArmyDruid fucked around with this message at 23:41 on Nov 29, 2014 |
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Nov 29, 2014 05:39
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For those of you interested in Soma's probable preparation method check my spoiler text. Hint that those of you thinking it has something to do with the edamame/soy are on the wrong track. He's using a technique where the fish is fermented/cured in sake kasu (the leftover rice lees strained out when making sake) called kasuzuke. Hence why he had the eureka moment when he saw Fumio drinking sake. The fish is typically cured in salt for a day and then covered in a mixture of kasu which is also commonly seasoned with mirin, additional sake, sugar and/or other typical Japanese ingredients for 1-7ish days. The fish can then be eaten raw or grilled. Vegetables can also be preserved in this way.
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Dec 4, 2014 01:50
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The new chapter is very funny. Yall should read it.
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Dec 4, 2014 02:32
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coathat posted:The new chapter is very funny. Yall should read it. We would, if Casanova Scans's website weren't borked. Share a link, you tease!
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Dec 4, 2014 03:57
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SwissArmyDruid posted:We would, if Casanova Scans's website weren't borked. Share a link, you tease! He's referring to Viz's official releases. 
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Dec 4, 2014 04:31
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Allarion posted:He's referring to Viz's official releases. I refuse to acknowledge that such a thing exists with such a goddamn terrible name. Seriously, how do you expect to be taken seriously if you can't loving name something well?
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Dec 4, 2014 05:23
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And what would you call this series?
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Dec 4, 2014 05:44
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SwissArmyDruid posted:I refuse to acknowledge that such a thing exists with such a goddamn terrible name. Seriously, how do you expect to be taken seriously if you can't loving name something well? If it makes you feel better, the full official Viz title is "Food Wars: Shokugeki no Soma", it's just that the logo emphasizes the English part.
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Dec 4, 2014 05:51
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| # ? Apr 24, 2024 21:30 |
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Shokugeki Souma and the Crazy Cooking Competition or Souma Shokugeki and the Crazy Cooking Competition depending on how the whole first name, last name thing works out.
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Dec 4, 2014 05:54
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