Isekai Ryouridou

In the afternoon.

The designation of ingredients for dinner was "Kimmus meat and eggs".

If you're an egg, you also have a wider choice than caron's milk.

I squeezed candidates from some dishes into a bowl of omelettes and parents and children, and eventually decided to choose the former.

With this kitchen assortment, it is not difficult to make bowl utensils for parents and children, but without rice, it is not established as a bowl. Even if there was normally nothing wrong with just serving the utensils on the plate as the main dish, I still didn't feel like I dared to step out there.

That's why it's Kimmus' omelet.

This can also be easily made with meat, aria and milk fat. It is a meat omelet full of ground beef.

Conversely, I felt this was too easy.

Therefore, I decided to develop my taste in the sauce.

I figured you could taste it with two kinds of tarapa sauce and white sauce.

White sauce can follow the same procedure as yesterday.

So I decided to devote my time and effort to making tarapa sauce.

Even when it comes to tarapa sauce, it doesn't go hand in hand with white sauce when it comes to the taste of ketchup.

Therefore, it was this attempt to lean on demiglass sauce and brown sauce.

First fry the powder of the fuwano in milk fat and make a loo.

Unlike white sauce, put through a solid fire until the fuwano turns brown.

Once it's cold, make a stock that stretches the roo.

Tarapa is chopped as hard as possible, and Aria is grated with gold.

While simmering them with fruit liquor, make a flavor with salt, sugar, pico leaves and bouillon broth.

I got a little lost but tried using caron's milk to replenish the moisture.

Tarapa, which was prepared in the food pantry here, was much sweeter than what was purchased in the Inn Town, but it was nevertheless necessary to reduce the acidity more.

It stretches out as much loo as just now with the stock of the tarapa body, which is quite mellow finished.

The appearance has also become reddish brown, which is pretty close to brown sauce.

Taste it, the acidity is good, and it is quite good.

After all, the bouillon reward is obvious. Simply putting this guy in makes the depth and richness of the flavor completely different.

(If you rely too much on this guy, you're going to get in the way of your job in Inn Town)

Bouillon broth, made by simmering meat, bones and vegetables.

This was a fairly attractive seasoning, but it should have been quite difficult to reproduce by the woods or in the boarding town.

First of all, the cost of the ingredients would not be half the cost, and given the time to simmer to it and the effort to collect firewood, I don't think it can be handled in a very commercial way.

(But if it's Gibba's bones, you get as much as you want. If I could get help from a house with extra women's hands, I might be able to build something close to this)

I shall also write this down in my mind's notebook.

Is it possible to buy caron's milk even in the lodging town?

Is it possible to process it into milk fat or cheese ourselves?

What is the price of Kimmus and Totos eggs and is enough produced to be used in commerce? Also, as it is produced, why do you not see it in the inn's kitchen so far?

And what are the distribution routes, such as the oil of Leten, the vinegar of Mammalia, the sugar from Jagal, the honey, etc., and what is the price?

In just 24 hours, that's all the requirements had already been picked up.

(There is no reason to leave delicious dishes to the nobles alone. I'll do something to turn this disaster into a little blessing)

With that in mind, I finally got to work on making omelettes.

This one is simple.

Grind the Chimus breasts thoroughly and saute along with the minced Aria, Nennon and Pra. Seasoning is still salt, pico leaves, bouillon broth and fruit wine.

When it's done, pour the melted eggs into a flat pan with a fried pan pattern. Mix a small amount of caron milk into the eggs, and the oil used to cook is milk fat.

Since it was said that Kimmus eggs could also be eaten raw, it was decided to finish with a fluffy, half-ripe.

An egg spread over the frying pan puts the ingredients in front during the loosening phase, folding the dough on the back and wrapping it upside down.

The Sagittarius also dealt with omelet rice, so the work around here belongs to you.

When I moved the finished product to the plate, I remembered the poison sight at the place where I had talapa sauce and white sauce on the left and right, respectively.

If they poison me after I sauce it, it makes me look impotent.

This, like Fuwano Cake, seemed wiser to serve the sauce in another vessel as well.

"I can do it. Please take a look at the poison."

By Roy's hand, the right edge of each of the three omelettes is cut off and two types of sauce are sprinkled.

Chiffon-Cher, who carried it to his mouth, again leaked his exhale into the cut "Oh......"

"No more words... all the dishes Master Asta makes are strange... they are all delicious..."

For me, not being able to see the princesses and Deals eating, Chiffon-Cher's rating was everything.

But I think again. I wonder what the hell it's like to be in Refraia's mood, whether it's Fuwano Cake or this omelet, where you'll always eat dishes cut for poisonous viewing.

Moreover, on days when there are no guests or fathers, they will eat it alone.

Fine dishes made for just one, poisonous necessity.

No matter how good ingredients are used or how famous cooks make them, is that really something that tastes good?

(... sure, well, I guess it's not all a good thing to be noble)

Together, this evening's supper was also solemnly carried by the hands of the lowest names.

On that occasion, I asked the guard soldier if I could be allowed to see Leflaia again, but the response delivered after sunset was "no".

"The food wasn't bad today either. If you try harder, let them reward you as promised, and we'll send you home before five days pass."

"But I also have something called my own life! If it is, I will arrange for you to take a few days off from work in the lodging town so you can make me cook after reconciling with the people by the woods?

Even if I sued him that way, he still only returned a "no".

In addition, the curtains torn to bits were cleaned up by the hands of the juniors while I was stuck in the kitchen, and all the minutes I had on the windows were finally removed, so after that day, I was cut off from any means of contacting Deal.

(Come on, do you have any choice but to keep cooking...)

With the thought of where I had stepped off the road, I was supposed to have a lonely night that day.

◇

Dawn, the seventh day of the white moon.

During the day snacks, I was instructed not to use Minmi fruit.

This was a completely unknown ingredient.

It is a fruit of a strange shape that is about the size of a tennis ball, but with a hairy skin tone that grows about a centimeter long.

When asked, it seems that it is a very rare ingredient, which is also taken from the considerable south in Jagal.

When I peeled off what kind of ingredient it was and perhaps its creepy epidermis, a bright pink pulp appeared from inside.

It is already sweet because of its fluffy aroma, and when I try it, it tastes quite close to peaches.

No acidity whatsoever, even mellow sweet.

The high moisture content was also with the peaches, and when it was caught, the fruit juice dripped as thick as honey.

(I think it's best to eat the delicious fruit as it is)

While I blurred inside, I gave it a try with a small amount of samples.

Crushed and just added sugar served as a good enough sauce, but in the end I still decided to consider the texture, boil the crushed, add sugar and honey, and also just a tiny bit of alcohol skipped fruit liquor, and make it complete with it.

Today, however, there is also caron milk that was planted within the last night.

The caron milk, left overnight, was splendidly separated into moisture and fat in the pan.

The surface of the pan is floating with milky white loose fat as if even the shades were concentrated.

Plus, it seems to be floating a lot more than I imagined.

For milk, even raw milk should have had a fat content of about 4 percent at most. That would be a calculation that only any fat content could be harvested, many and 80 grams, even from two kilos of milk, but it seemed like it could be about twice as much at leisure.

(Does buffalo milk contain just twice as much fat as milk? Speaking of which, caron cheese tastes like mozzarella cheese, and I wonder if that means caron milk resembles buffalo milk)

Whatever it is, I've never crossed it even though I can collect a lot.

I carefully shrugged up the fat as much as I could and divided it into separate vessels.

Now, although I relied on the knowledge on the desk to extract fat - while I'm at it, this is the cream? and a substitute that makes me want to twist my neck.

even white, thick liquid.

I first switched him to a small earthen bottle and kept swinging him up and down.

It is precisely in this kitchen that no similar cookware was found in the whipper.

But I guess whipped cream, in short, gets that fluffy texture by mixing the air together, so I stepped on it and wondered if it could work this way.

I've heard that this guy is a whole other time purchased knowledge, but air filled tap water is better than mineral water in a pet bottle to make tea taste good.

Still, if you want to use mineral water, they take the means to shake the pet bottle hard and mix the air together.

I also applied the knowledge around it, which was pretty much the only way to get there.

(Uh, Lina's one said that if you don't use an electric hand mixer, you have to whip it for seven or eight minutes, I guess)

Then how many minutes is appropriate in this way?

If you stir too much, that's also what separates the fat and makes the milk fat come up, but on the other hand, I don't suppose milk fat can be made that easily, either.

So I decided to stir thoroughly.

Roy, who was just as tight-eyed and watching my work as he was yesterday, has just turned into a frightened face.

As for body feel, even while scissoring a break between them, it lasts roughly ten minutes.

By the time it would cause more muscle pain, I tried to punch the stirred contents into a bowl of metal.

The original cream drips off.

When I follow it with a tree skewer instead of a vegetable chopstick, although it feels heavy, the corners are not enough to stand. Semi-liquid is the right condition.

Now while adding sugar to it, I decided to float over the same shaped bowl with water and stir it with vegetable chopsticks.

However, because the cream melts even at about the temperature of the human skin, it returns to its original liquid form as soon as it is not allowed to cool.

Even ambient water would be reasonably restful.

Stirring for three or four minutes gave it a texture barely enough to make the corners stand.

It's a fuwano cake that I made more sugar than yesterday, and I'll give it a taste.

First of all, it is Minmi's sauce.

Let me tell you, this is a slightly unusual combination of peach sauce in a hot cake, but as far as I'm concerned, it was found to be delicious enough.

Improvised whipped cream is not enough.

but the fluffy gentle texture still seems fresh in the land, and since the flavored, loosely caron milk is the ingredient, I wasn't that dissatisfied if I tasted it with the honey of Panam.

So today I decided to accompany it with Panam honey and milk fat for you to taste in any combination you like.

From the look on Chiffon-Cher's face, who gave a poisonous look, it didn't seem like he was any better than yesterday's snack.

(Unless sugar and caron milk are available, you can't make decent confectionery by the woods or in the lodging town. I'd also like to feed Rimi-Lou and Tara)

With that in mind, stand in front of a pot that has been abandoned all along, dropping off the finished snacks being brought out.

It is the remainder of the caron milk extracted from the fat.

"Well, I wonder what's wrong with this guy"

Listening to my solitaire, Roy looked back as he was about to get to his job.

"Hey, if you're going to dispose of it, let the soldiers call someone else. Caron's milk smells terrible when it rots, so we've got a place to throw it away."

"No. This guy's gonna hold it like this until about tomorrow or the day after, right? Then I was wondering if I could use it for some kind of cooking."

"... what kind of dish are you going to use to milk your fat off?

"Even if you lose fat, you should still have a lot of nutrition left in your milk, right? It's too wasteful to throw it away."

Milk with the fat removed, that is, this should be classified as skimmed milk. It was the so-called skimmed milk that processed it into powder form.

Although skimmed milk is not very good in Japan, it is still sold as skimmed milk, mostly as an ingredient for confectionery.

But I don't even think there exists a technique in this world that solidifies raw milk.

It is also subtle, because imitating the bouillon mochi procedure will surely have to punch rock salt in order to preserve it.

(They're raw milk anyway. Maybe because of the poor preservativeness, there are aspects that are not handled in Accommodation Town)

This was a distress based on the expectation that caron milk could be purchased in any of the lodging towns.

In this Genos, where no cooling equipment exists, they only have raw milk for a couple of days, too. Then milk fat and cheese are the main ingredients for use.

but as I just practiced, I could only extract less than 200 grams of fat at most from roughly two liters of caron milk.

Even though it was higher than originally expected, more than 90% would be left as skimmed milk.

I can predict that it still contains a high nutritional value, so I couldn't have disposed of it as sparingly as a nobleman.

(I wonder if there's any usage established in the town of Dabbag where they're putting out carons for sale)

This may be an item that needs to be investigated at the same time as exploring the distribution of caron milk.

Either way, it was the handling of skimmed milk, which is now secretly waiting for its turn in front of me.

(Okay, let's use it as an ingredient for the soup normally first. And then - Lina must have been using skim milk to make custard cream. in preparation for tomorrow, do you want to try that too)

I never thought the day would come when I would rely on the existence of childhood tampering in this way.

While I feel the tingling chest pain, I'm going to let you offer a word of gratitude for childhood tampering that I won't ever see again.

◇

That night, Kimmus' meat and cheese were desired.

Desiring Kimmus meat for three days in a row must be a favorite for Refraia.

(Kimmus meat and cheese… cooked with chicken and cheese, or…)

Because I have an oven, I thought I'd rub it in a similar piece of pizza.

However, such facilities do not exist by the woods or in accommodation towns, so learning how to handle them here is unlikely to make use of them in the future.

That's why I decided to lump something like Picata on a slightly maniacal route.

Picata is one of the Italian dishes, where flour and eggs are covered and meat is cooked.

Most of all, I've never eaten Piccata as an official Italian dish, so it's a similar product that my father used to make. This original Picata was occasionally made as a night meal rather than a sale.

I used chicken sausage at home, so I decided to use Kimmus breast.

This time, I dare peel off the skin and slice it elongated like a salmon fillet at what thickness it was 1 cm, then gently beat it with a wooden stick. I would use two for one person, so that's six for three names.

If you subtle them with pico leaves, scratch the chopped cheese as thoroughly as possible.

Since there was no designation for the type of cheese, it was decided to use gamma cheese with an intense flavour and, in one way or another, a firm texture and easy to chop.

When that's done, we'll make melted eggs.

In this case, use a golden grate and mix the caron cheese covered about close to the powdered cheese in a melted egg.

That's the kind of recipe I learned from my father about Picata, but I wonder about it in real Picata. I remember hearing that it was true to use veal meat there in the first place, or something like that.

Whatever, sprinkle as much meat with flour-substituted fuwano powder, tease the melted eggs with cheese and cook them in a flat pan.

It's hard with milk fat, so let's use the oil from Leten here. The oil of Leten was an oil of vegetable origin reminiscent of olive oil.

This completes the main unit.

The sauce to be applied chooses the orthodox talapa sauce that I usually use in Giva Burger.

Even at home, I was eating Piccata in tomato sauce with plenty of minced onions.

With plenty of Aria minced and a hint of Myrmu, this tarapa sauce seems to go perfectly with the Picata of Kimmus.

The meat of the less assertive Kimmus also deserved this dish.

I can't wait to see the creamy texture of the baked eggs and fuwano flour produced and the creamy texture of the cheese.

This was a dish that could be reproduced even in the Inn Town with oil and eggs.

Gamma's cheese cannot be obtained without it once upon a Sim's merchant, but if the way is paved for processing cheese from the milk of a caron, that point can also be cleared.

In Giva's meat, would the claim be too strong?

That also makes it a powerful dish. Pork Picata is not Gibba Picata.

If you wrap that up with Poitan dough, it might even be a street snack.

Is it true that the day will come when we can do business in Accommodation Town as usual again - screwing with such anxiety, I announced the completion of the dish.

But again, no special sentiments from Refraia could be delivered that day either.

◇

More the next day.

It is the eighth day of the white moon.

Your voice of dissatisfaction was to be delivered this morning, Princess.

"I won't allow them to eat the same dishes for three days in a row," he said.

In short, make another confection, not a fuwano cake.

That's why I don't specialize in confectionery making. Blurry, the words will never be delivered to you.

Because of that, I decided to challenge myself to make cookies.

I only remember looking from the side at Lina making cookies and such. This is the first recipe I've ever done on my own.

After stirring the milk fat first and returning it to a semi-liquid form, refine the sugar and fuwano powder. Fuwano powder in small amounts, carefully mixed to avoid damnation.

In the second half, add a little bit of caron milk as well, and give it a stiffness that you can mold with your hands.

Now the basement is complete.

Beard the dough over the plate covered with fuwano powder and even use a thick stirring stick, stretching it flat as the buckwheat is beaten.

Of course there was no such thing as moulding out, so I used a small liquor cup in my mouth to cut it round, and then moulded a square or star-shaped one with a cooking knife.

The excess fabric is again stretched over the plate after being rounded and moulded out to the limit, after which the last remaining portion is rounded and shaped by hand.

Here yesterday is the turn of the oven that went through.

It is a simple construction to just burn the fire in the fuel tank at the bottom, so adjust it to low heat to avoid burning it anyway.

Roy taught me how to use it.

Fuel, at last, is the charcoal of the advent.

In the meantime, I decided to try to make custard cream with the skimmed milk I had left behind.

Begin by mixing the egg yolks and sugar of Kimmus and throwing the powder of Fuwano there as well.

Once it is mixed, add a small amount of skimmed milk there.

Something very similar to cookie making.

After all, in Western-style confectionery making, the presence of flour, milk and sugar, as well as eggs and butter, will be crucial.

Mix the skimmed milk until the dough is loose while this one is there, and then set it on fire in a pan.

When you get a lot of moisture and thickening, it's done.

It's not that reproducible, but anyway, it's rich in flavors of caron milk and milk fat, so the flavor is impeccable.

This is the best I can do for someone who doesn't specialize.

While I was doing that, the cookies were baked better too.

When I tried it after it cooled down a little, it had a really crunchy texture, and this one might have been more reproducible than a hot cake in a way.

The dough that I left more on in case of failure will also be baked at last.

In the meantime, I decided to keep an aloof jam on it, just like I did yesterday.

Cookies will be delicious even as they are, so two kinds of toppings will suffice: custard cream and aloof jam.

The mission has thus been successfully terminated.

I was able to burn everything up without fail, so I got a lot of it.

"Well, I don't think it hurts that easily, so make it a snack after dinner if you have extra"

I told him that, but he still never got a response back from Refraia.

◇

Plus that night's request was, "Whatever you want with Kimmus' meat".

Speaking of which, the order for noon did not specify the ingredients.

The comparison between the flavor of the famous deputy chef and the others continues. I haven't had a chance to talk to Dial since the first night, so I couldn't tell.

Nevertheless, "whatever" is the number one problem.

I even bothered, I decided to try to bump into the dishes I'm currently studying.

In other words, it is "Kimmus".

The meat is made from Kimmus breast meat and is simply finished with flavoring only the rock salt that was originally soaked.

The shape is bar-shaped that I want to flatten.

Here again, there is the appearance of a new face called Kiki's fruit.

This was a fruit I had yet to taste while I saw it in Inari Town.

It is a red-purple fruit that is a little bit smaller than a human fist, shaped like a dried persimmon. This was supposed to be portable fruit sold along with dried aria for the journey.

I checked the flavor during the day, and this was a slightly similar ingredient to the plum, with a hint of sweetness, intense acidity, and a unique flavor.

Ask me, this dried kiki is a way of preserving it that originally came from Jagal.

After soaking kiki fruit in rock salt and fruit liquor, let it dry over a few days. I'm surprised there aren't many travelers who eat this guy in Poitan juice.

Moreover, the soaked juice is also more popular for drinking, so the saltiness is very strong, so they divide it with water and fruit juice and drink it.

So, in the kitchen of this castle town, both its fruit and pickled juice are used as a different kind of seasoning.

The surface is dry to the caracallas but leaves a good moisture on the inside.

All I had to do was snuff it up and tailor it like a dip of plum meat, which was enough for a meatball offering. I would very much like to add to the new dedication of Kimmus's Tail Pavilion.

On this occasion, however, it may be too rustic, so I decided to release another flavor on each of the four cooked meatballs per person.

One was baked in milk fat and tau oil, buttery soy sauce flavour from what I call it in my world.

One is a piece of white sauce that is about to become familiar.

And in the last one, I decided to hobble like an idiot.

Nevertheless, it is a flavor that seems to have been the standard there in my hometown.

In other words, it is a sweet and spicy rice noodle teriyaki made from spicy pickle leaves, sugar and concealed flavors, combined with alcohol skipped fruit liquor and tau oil.

But that didn't end it.

I used homemade tartare sauce to color the Teriyaki with that mackerel.

Mayonnaise is a must for tartare sauce.

But as long as you have eggs, vinegar, salt and oil, mayonnaise and the like can be made relatively easily.

Mix egg yolks and salt first, add vinegar first, then oil, and continue stirring even. That's all there is to work with.

Is the point still to stir with the consciousness to mix in the air until the point where the vinegar is added?

I only had a little difficulty with that part because I didn't have a whipper, but it was originally a familiar task, so there was nothing to say about it.

However, there are slight discrepancies in the raw materials.

The oil of Leten resembled olive oil, and the vinegar of Mammalia tasted like vinegar and balsamic.

Also, Mammalia's vinegar had an unlimited dark brown color close to black, so that fused with egg yolks into dark orange mayonnaise.

But it wasn't as bad as it could be.

While some discomfort is aroused by the flavour of Mammalian vinegar like dried grapes, it has a firm mayonnaise flavour.

The sourness of Mammalian vinegar is weak, so the taste is quite soft.

The rest is finished with tartar sauce if boiled eggs and raw aria are chopped and mixed together to taste with salt and pico leaves.

Applying and eating it on the mackerel teriyaki, the intense sweetness and spiciness was drawn to the tartare sauce, which gave it what a junk and sumptuous flavor it was.

"... this is hard to see poison..."

It is a dish of three people with four flavors.

Chiffon-Cher had the look on his face like he was struggling to catch a smile that was about to spill.

You could have left everything in a tartare sauce.

However, since yesterday when I found Hima, I have tried everything, and I didn't think that Teriyaki was the only delicious dish.

Buttered soy sauce and white sauce were delicious enough, as were just dried kiki dips.

Instead, it is only after eating the thick teriyaki mackerel that the rustic taste of the dried kiki dip may stand out.

If you can't take the means to escape, there's nothing you can do but cook enough to unravel Refraia's stubborn heart. Burning myself like that, I was going to squeeze all the power I could in every dish.

But after all, there was no tone out from Refraia that day, and my word that I wanted him to talk to me was never accepted.