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SatansBestBuddy posted:... okay, time for me to go figure out how to make karaage. Stuff sounds like it's delicious. Seems like it's mostly just a fried piece of protein that's marinated beforehand and fried/deep fried.
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Aug 23, 2013 02:17
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And just like the preface in any shounen series with tournament or competition arcs, the new players were introduced in this chapter.
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Sep 19, 2013 05:14
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Death Bot posted:I just realized that them changing the name to Food Wars means that there's a 100% chance that "I challenge you to a food war!!" will be a frequently heard phrase. "Kitchen Combat" should've been the used instead. That way the area they compete in could be called Kitchen Colosseum. 
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Nov 11, 2013 05:11
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BlitzBlast posted:Well I just powered through all of this. The title caught my eye, but man this is nothing like Yakitate Japan. I should know because I just reread that and man that series went to hell after the Monaco cup ended. For more outrageous dishes with less reactions, try Hell's Kitchen. It currently reached the beginning of a competition arc between normal cooking and molecular gastronomy themed around the five senses.
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Dec 28, 2013 01:00
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Serious Frolicking posted:It is spaghetti with ketchup used as the only sauce. It does not normally contain curry-infused pasta filled with cheese. The thing about Cheese going well with soy sauce is the first I've ever heard of it. Though, both of those ingredients have high amounts of "umami"/MSG
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Feb 7, 2014 07:23
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The reactions are all figurative rather than literal.
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Feb 24, 2014 05:47
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Hell's Kitchen is a wonderful alternative to Shougeki no Souma in case you need more cook-offs. It's a little sillier in places, but that's more due to the nature of the setting rather than out of tasting reactions and such.
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Feb 25, 2014 06:22
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KittyEmpress posted:Kind of a weird thing to praise, but I love how 'clean' the art I. This is. There's no shortcuts or half colored pages, people have basically okay shape to them.. I M honestly.not sure what it is, but reading this manga it feels a lot 'neater' in the art. That's the caliber of work you can get from someone who moved up from hentai doujinshi.
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Mar 22, 2014 21:09
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Compendium posted:You meant Alice, not Erina. I forget if this is a series that telegraphs the winner in presentation order or not. Yakitate Japan did is and Hell's Kitchen does it, but I don't remember if this one did it.
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Mar 23, 2014 05:21
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Law Cheetah posted:He was joking, you idiot. I wasn't joking actually  For what it's worth, I don' actually know if working on doujinshi was the extent of his work before getting into Jump. He may have been doing it on the side while also being an assistant. The writing for most ero-doujins is pretty trashy though, but the art can meet the levels of published mangaka depending on the artist. He was publishing ero-manga at a monthly pace for a decent stretch of time too which meant that he was good enough at art to get at that level and was able to meet schedules solo.
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Mar 25, 2014 06:08
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Eej posted:Man, that poor turtle. gently caress Chinese cooking. To be fair, Turtle is loving delicious.
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Jun 10, 2014 01:32
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jwang posted:In that case, don't bother eating chicken, pork, or beef, because they are killed just as coldly. More so in fact, since most of it nowadays is automated, and the efficiency of these factories at killing animals would probably be something that a genocidal maniac would salivate at. Modern day grocery shopping has removed all the gross and "cruel" parts out of getting your food, so killing, gutting, skinning, and so forth is no longer necessary as long as you're willing to pay the money. It still doesn't stop meat from being delicious though, so I'll continue being as omnivorous as my ancestors. I remember, when I was younger, watching my dad essentially kill a chicken by grabbing it by the legs and slamming it's head onto hard ground. That's one of the old methods of killing an animal. I've seen it done with a snake (also live) and with a dog on Youtube.
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Jun 10, 2014 06:12
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Tiramisu posted:I'm honestly surprised at how many of the students are grossed out by this. The guests I can understand, but breaking down a carcass is something taught in the first year at most culinary schools. It's really common when dealing with seafood too. When I buy a live fish at the supermarket, they club its head right behind the counter, and when you buy a lobster you generally kill it yourself. If you want to be humane, you plunge a knife into its head. Fish and Shellfish are a little less visceral than reptiles, birds or mammals (or amphibians) so there's a bit of a difference in reaction when slaughtering one over the other.
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Jun 11, 2014 19:34
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Compendium posted:I'm mainly disappointed that there wasn't any cheese, but I guess that would have made it "cheeseburger" instead of plain ol' "hamburger," but hey, semantics. What is the purpose of cheese in a burger?
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Jun 27, 2014 02:49
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BlitzBlast posted:To be delicious. But how? A proper sauce could emulate some of the savory qualities of cheese without getting any of the fattiness that might be acquired from it.
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Jun 27, 2014 05:53
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BlitzBlast posted:I think you might be taking cooking a little too seriously. I'm probably thinking about it as hard as the writer. Also, you can never think too hard about cooking when the goal is deconstruction or innovation.
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Jun 27, 2014 19:56
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Furious Lobster posted:First thing that jumped to mind was Meyer Lemon Meringue Pie when I saw the ingredients but it could also be that I haven't had it in a while. A Meringue is also the first thing I thought of too, but then Wheat flower, eggs, cream, sugar and lemon seems pretty broad, even within the scope of Italian cuisine.
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Jul 1, 2014 22:23
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Serious Frolicking posted:Oh god. Gee, what can someone make with oil, eggs and lemons? That extra layer is some kind of mayonnaise. That's an abomination against the very idea of desserts. Lies. The idea of a dessert is a sweet dish. Said dish can easily have savory elements in it so long as it goes well together (Ex: Rock salt and chocolate). Certain schools of dessert making may frown on certain ingredients or certain techniques or certain styles of dishes, but at the end of the day, for a dessert, anything goes as long as its sweet.
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Jul 16, 2014 00:30
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boredsatellite posted:Yeah that's stuff of nightmares at the end. He sure can draw drat well With pics like that, you'd never imagine the artist used to draw porn manga. With pics of Meat girl however...
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Jul 21, 2014 19:50
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Furious Lobster posted:Or maybe that's how Mimasaka actually stalks people; the newspaper is Mimasaka's tool and the kid is a double agent. Mimasaka's too thorough to use an intermediary. Also, it's too obvious for this series.
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Aug 5, 2014 22:27
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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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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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Fabricated posted:You'd think that just throwing a half-dozen different kinds of meat cooked all different ways into a stew would just kinda make a mess and taste weird if eaten together. Like yeah, if you eat each type one at a time that'd maybe be okay but then you should've just made like a half dozen different bowls of stew?? You're thinking like Souma's opponent. There's definitely a way to cook all of those cuts in different ways to create an assortment of textures and flavors which go well together (which is one of the points of a dish).
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Oct 1, 2014 18:09
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Compendium posted:The artist for this manga loves drawing manly muscles as much as he loves drawing girls, it's what gives this manga great balance and hilarity. Drawing porn makes you appreciate all forms of anatomy.
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Oct 9, 2014 20:29
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vibratingsheep posted:Actually, a ton of porn tries to minimize male presence on camera in order to facilitate the self-insertion fantasy. In animated/illustrated form you can go an extra step and eliminate this to the point of having Invisidick(tm) be the only thing even close to male anatomy anywhere on a page. IME, fully drawn, but disembodied dicks tend to be more common than completely invisible ones. And they're usually disembodied because the panel cuts them off. "Invisidicks" do appear, but that's usually to appeal to those who have a fetish for seeing the insertion with outthething actually going into it obscuring the view. Older manga and doujinshi used to leave a white void, but that was both for censorship and reduction of effort since it was still all hand-drawn. Now, it's not quite as common anymore for whatever reason (artists' pride?)
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Oct 10, 2014 09:05
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Sextro posted:Can use the sealing (if rocking with a chamber sealer) to do a sort of quick pickling. Many dishes can use sous vide's precise temp control in combination with the quick pickling to do some neat things even within a 2 hour window. Poultry, fish and pork can all be done in less than 2 hours and don't necessarily benefit from the ultra-long cooks that you usually see associated with sous vide. I could see Souma using it if Alice taught him to (or Alice using it if she wasn't already out of the competition)
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Oct 20, 2014 06:43
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Mo_Steel posted:I think we all know that the appropriate English title is "Culinary Climax Clash" Titles catchier than "Food Wars" "Kitchen Combat" "Culinary Clash" "Chef's Challenge"
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Oct 28, 2014 03:17
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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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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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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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MonsieurChoc posted:I like Erina. I think it's funny whenever stuff happens to her and she gets all angry because how dare stuff happens to her and Souma is all Asterix greeting Ceasar. Her role is basically to be the straight-man to the craziness of everyone else
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Dec 11, 2014 19:30
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Kyte posted:Alice and her mother are fun characters indeed. Otoh, if someone could  the Viz ones, it'd be even better since their cleaners don't wash out the details
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Dec 15, 2014 19:57
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Xelkelvos posted:Otoh, if someone could Just as a matter of comparison from chapter 98 
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Dec 16, 2014 06:25
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BlitzBlast posted:It's always more impressive to have a secret trick. Which is probably the line of thought the author's editor used to draw it out
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Jan 6, 2015 21:57
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Souma it's the shonen version of an everyman character in that he's an everyman despite being so amazing. Megumi is the opposite in that she's amazing despite being an every(wo)man which is the more typical concept.
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Jan 23, 2015 18:22
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Eej posted:In a shocking twist it turns out that the rookie mangaka who writes this is actually bad at writing. However the experienced artist he's working with still manages to make everything amazing.
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Jan 27, 2015 02:18
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SwissArmyDruid posted:I cannot even begin to comprehend the anti-microwave bias. If there's anything I've learned from watching Alton Brown break things down on Cutthroat Kitchen, it's that if you can use the microwave to make your life easier, DO IT. It shouldn't be the main step in making the dish though. It's useful for preparing other ingredients or materials like water, but not for something major.
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Jan 29, 2015 05:54
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pentyne posted:She'll probably end up stagnating or something and get all huffy and emotional when confronting Souma and then fall for him when she finds out who his father is. The whole "she's still the absolute greatest cook" is really starting to get annoying. Her cousin is a million times more interesting, if only because Alice will probably end up badgering Megumi for home-style cooking techniques so she's not completely dependent on all her fancy machines. I think we've already hit her in a stagnating position, it just it hasn't been demonstrated in a match yet. Her rank has insulated her from actually confronting any of the other rising stars in her year which is why we haven't seen it. The next arc will probably be another examination style are where all of the students are tested and eliminated and ranked against each other with Erina unexempt and finding herself not in first.
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Feb 4, 2015 04:27
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Serious Frolicking posted:For actually working as a cook Megumi probably has the best talent. Part of it comes from Japan's cooking apprenticeship stuff I think. There, it's possible to walk into certain privately owned restaurants to learn and take over the techniques and storefront of a restaurant from the headchef
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Feb 5, 2015 21:08
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Angry Grimace posted:Seems like a Restaurant: Impossible arc. Hopefully its done more like the Kaarage arc and less like the Fall Classic arc (which was verging on bloated in length). That's what it looks like from the outset. The head chef is probably decent or better (likely fantastic), but his speed is nigh terrible for a Family Restaurant.
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Feb 10, 2015 01:03
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