Shaft will save anime with this comfy series
>This is going to bomb hard. Cooking is fucking boring.
Cooking is as much a staple of Japanese entertainment as sports. There are multiple cooking manga, and there are multiple live action TV shows on TV that consists of minor celebrities going around the country pretending to be impressed with the local food.
>brushing hair back behind ears
Too bad it looks like they won't be using the real-pictures-of-food approach they used to use in their old shows.
Sounds like you have a severed case of shit tastes.
I hope I can pick up some of the recipes they use.
>Girl on the right a best
>Girl on the left clearly superior to girl on the right.
Just to give some context;
the girl on the left has the appetite of an elephant. She ends up being the best friend of the MC over time. Originally she visits MC on weekends for a feast, with the friend's mum supplying the food ingredients. The reason is the MC lives alone since grandma died and her overseas parents think it is best if she gets visitors.
Eventually the friend moved in with MC.
The girl on the right is mysterious, gets sick easily, but ends up being from some wealthy family. She has a maid who is a 3 Michelin Star chef.
All three girls go to the same art school attached to a university on gradation. Yes, that means they are all future art majors.
So this is Hidamari Sketch minus the wide and with food porn?
Will this show have gohan recipes?
>Will this show have gohan recipes?
At the very least, they would be making food that is accessible. This isn't some restaurant or cooking competition, so foods that are more down to earth.
The official website doesn't load for me. But they started a food blog.
>cute girls eating erotically
Hype levels through the roof.
No, fuck you. I'm not one of those "murricans we da bes" fuckers. I'm just asking because I've already watched every episode of Cooking with Dog. If they're only making jap food, then the whole thing will feel like a rerun to me.
>food that is accessible
So it won't be like an anime Iron Chef, with ingredients like shark fin or swallow nest, or a crazy guy who always turns the week's special ingredient into ice cream?
I mean look, it's like she's having an orgasm.
>Cooking is fucking boring.
So is everything else that cute girls do in CGDCT shows, that doesn't stop people from buying and enjoying it. As long as its cute and relaxing with some occasional humor, I don't see what could go wrong.
It's a "cute girls eating things" series.
The characters look too fucking lewd, I can't help but have impure thoughts for this show.
There was some preview of official art with foot fetish in an earlier thread, but I can't find it, can someone post it?
>This. I'm not quite sure why some plebs think it was always this way, but it's a fairly recent phenomenon how flooded the japanese tv market is with food shows.
Obviously cooking shows are everywhere in the world. But Japan has much more shows that are more about the eating.
The archive: OP contains: shaft feet
>Shaft will save anime with this comfy series
did you forget NNB has a s2?
>The food shown was enjoyed by the staff after the show
>But Japan has much more shows that are more about the eating.
It's probably one of those cultural things brought on by centuries of not having enough food like how they think it disgusting to leave food uneaten.
>They are anime designs
True, they really are.
Can't wait for SHAFT to do justice to manga's art.
It will, the show's animated with Live2D.
>The Food Network has some of the highest quality programming available on Western television networks
>Cooking is fucking boring
1990s "kawaii is killing anime" detected.
I don't even dislike cute shit. I just wish it wasn't 75% of what's being churned out right now. Probably better than hundreds of shonen series most of which are a steaming pile of shit, just because people making slice of life shows generally at least give most of the characters a personality, but only barely.
That doesn't change the fact that most of the shows coming out are slice of life, and that only like one in twenty slice of life shows are watchable.
>So it won't be like an anime Iron Chef, with ingredients like shark fin or swallow nest, or a crazy guy who always turns the week's special ingredient into ice cream?
If it weren't for Iron Chef, I would have never knew you can use fruit cake to make an expresso
>over-proliferation of comfy series about cute girls doing cute things.
I would actually argue that the problem is just generally adaptations and padding broadcasting schedules/studio workforces.
It's just sweat. Hot kitchens and all that.
It's not fast food. It's family restaurant fare. If you need to put ketchup on egg, you should just leave the kitchen and never come back.
Shaft can only save anime (an themselves) with another season of Hidamari Sketch.
That's not the same at all. Salt is ubiquitous. You use salt in everything from steak to curry to lasagne to moussaka.
Ketchup is a condiment, it's not seasoning and it's not an ingredient.
Every time I gaze at the artwork for Koufuku Graffiti, I become psyched.
I even marked the official air date on my calander.
I don't think I ever anticipated an anime like this in a while.
It's not because it's popular, you nitwit. It's because it's awful.
In fact, the use of ketchup on omurice is a good indication you're eating at the Japanese equivalent of Arby's.
REAL restaurants make their own sauce for the omurice. Usually some kind of demi-glace.
That's just your personal taste. If you don't like it, fine, but don't devalue it.
There are many brands of ketchup out there and they are of different quality and taste, Heinz isn't everything you know?
It's your bread that's weird, dude. I'm chilean so the bred here looks like this
Only a small amount of dished made on Chopped actually make sense with the basket ingredients building on each other. If the judges were kept in the dark about the ingredients, you can expect a whole lot of "so why's you put peas in a key lime pie?" It's a gimmick that got old for me.
I also find the sabotages on cutthroat hilarious.
How can these girls be so healthy looking for middle schoolers?
I already don't like the character designs as much as GochiUsa or Kinmoza
Probably won't be as memorable or good
Season 2 when
The designs are so sterile and lifeless compared to the manga, and nobody is translating the manga.
This is gonna be like Kanako from Cinderella Girls, Ryou looks a bit rounder than the others and canonically likes making foodstuffs, so people will draw chubby porn
give me more examples of this
>Kanako from Cinderella Girls
>Cinderella Girls is also airing this season
"How could these threads possibly get shitposted, besides a few 'le ebin powerpoint studio' posters?"
>your taste in food is objectively shit!
>I am THE leading expert on condiments and if you EVER use ketchup in any way that I don't endorse, I will scream very loudly
Is it even possible to be this new to anime and Japanese culture?
Ingredients for Christmas stew as per blog:
two medium sized potatoes
one or two carrots
one or two onions
chicken leg meat 200g
a can of corn cream 190g
white wine 50cc
flour 1 tbsp
salt and pepper to taste
one laurel leaf
two medium sized potatoes
one or two carrots
one or two onions
beef, soup cut 200g
demiglace 1 can
white wine 150cc
salt and pepper to taste
one laurel leaf
buttered bread rolls 4 pcs
two medium sized potatoes
one or two carrots
one or two onions
pork, soup cut 200g
one can of tomatoes
white wine 50cc
salt and pepper to taste
one laurel leaf
cooked pasta 200g
Don't tell me it's going to be like the 90s where I watched shit on shopping networks and cooking channel. Please, anything but that. Let me watch cute girls having fun cooking together.
You don't do your own groceries, do you?
Like anon was telling you before you threw a fit, ketchup on omurice is a common thing to see at family restaurants, and, more /a/-relevant, maid cafes.
And this is slightly tangential, but no, not all ketchup is as shitty as Heinz. You're clearly only familiar with the franchise filth that's just salt and corn syrup
Source: I work at a restaurant that makes its own ketchup. We're the most popular and highly rated restaurant in Duluth, and for good reason.
Anon, these questions are more Google-able than the most entry-level anime. But this is new /a/ so I'm going to begrudgingly spoonfeed you anyway. Put a skillet on medium-high and melt some butter in it, then follow the image.
Yeah, it'd still work.
Yup, keep the heat to medium so the bread doesn't cook too fast for the eggs.
Not him and not on that point but, ketchup is shit. I hate having something sweet in my food. Appetizers/Dessert is fine but I still wouldn't touch ketchup to bring the taste.
I feel bad for you.
You've never had eggs in a basket.
Hot damn, I didn't even notice that.
1. Cut carrots and potatoes into mouth-sized portions. Chop onions as desired.
2. Cut the meat into mouth-sized portions.
3. Heat the butter in a pressure cooker, then saute the meat. Add the onions and carrots, then pour white wine and water and drop the laurel leaf as soon as the onions become soft.
4. Close the pressure cooker and set the timer to 15 minutes while letting it simmer over low heat. Let cool afterwards.
5. For the cream stew and tomato stew, heat butter on separate saucepans and saute the meat. (Flour may be added for the cream stew.)
6. Add onions, water (milk for the cream stew) white wine and laurel. Sprinkle some consomme if desired.
7. Pour corn cream on the cream stew pan and canned tomatoes on the other pan. Allow to boil under low heat.
8. Check how the beef stew is cooking by allowing the pan to cool before opening the lid. If the beef is ready, add the demiglace, and ketchup and let it simmer. (A small amount of Worchestershire sauce and soy sauce can be added if desired.)
9. Add the potatoes to the stew pans and cook until the potatoes soften. Lastly, add the broccolis to the cream stew pan. Season the stews with salt and pepper until satisfied.
(TL: When serving, the tomato stew goes with the cooked pasta. All three stews should work best with lightly toasted bread.)
Are we /ck/ now?
>any egg dish
Yeah sure, if you don't know what the fuck you're doing to begin with.
1. If you weren't a lazy child you could have asked for lessons from your mom/dad/relative who loves to cook, but you clearly missed that mark
2. We live in the era of Google and Youtube. If you can't fry an egg after watching Youtube how-to's (not How To Basic) then I have to ask if you tie your shoes or if you use velcro.
Ha jokes on you I go to the grocery store for my sushi.
My mom couldn't be bothered. When I would try she just took over. My mom hardly cooks anyway, we eat tv dinners instead.
>muh superior /a/ryan race
Y-y-yeah, we're all fat, unattractive virgin men who live in our parents' basements and pee in bottles! Ha ha! Anyone who isn't all of these things at once is a normalfag!
Anon, while all of us are losers in some ways, and some of us are losers in all of the ways, we aren't all losers in all of the ways. So what if one of us is actually a 9/10 cute boy or if some of us have had some decent relationships? We're still failures in various ways.
Cooking isn't a skill, it's an adventure, like Pokemon. You collect recipes and improve upon the ones you enjoy while gaining experience through practice and expanding your knowledge base.
sasu-fucking-ga rolls off the tongue better.
Fine dining chef de partiefag clocking in
Super hyped over watching something that pertains to all of my interests
Yep. I'm so sure this bitch is probably going to use canned consommés or premade stocks for her shit, also she'll do the inevitable jap move of putting ketchup in literally fucking everything (and she's probably not even making her own ketchup)
Honestly I'm mostly here for the cute girls, not so much for the "babbys first recipes" thing
>is cooking just following directions
I wish it was.
I remember buying a cookbook and there were all these arcane units.
I don't understand why can't cooking instructions be in SI units, like 3mL of olive oil or 4.5g of flour +/- .1g. I mean, what the fuck is "dash" of sugar? Just give me the fucking weight and the uncertainty so I know what scale to use jesus christ.
>Super hyped over watching something that pertains to all of my interests
You're going to hate it the same way /k/ hates anime like Upotte. You're autism won't let you enjoy it.
First KyoAni lies to me, now Shaft. Where has the loyalty in anime gone?!
I need to find more youtube chefs. But the one thing that bothers me about cooking with dog is that many of the recipes require sake, which would be fine but my state doesn't allow online liquor buying and no alcohol stores here sell any. Closest one with anything is a good 70 mile drive out.
I might be. But seriously, the hand size difference between the lower spectrum and the upper spectrum could account for two pinches for their one. It'd be better if it was weighed in units.
But eh, whatever. Like most have said, it's a trial-and-error experience to create your preferred flavor not a definitive formula. I wasn't the initial guy talking about measurement by the way.
>sasu-fucking-ga vs. sa-fucking-suga
While we're on trivia knowledge, did you know "fucking" is used as an infix (the only infix in many Engish dialects, btw) right before the stressed syllable in a word? e.g. abso-fucking-LUTEly or fan-fucking-TAStic
But the thing is, Japanese words don't actually have stressed syllables in the same way that we do, so it really depends on how you're romanizing 'sasuga'.
b-but it probably won't even be home made mayonnaise ;_; and that shit's even easier to make than ketchup
Also fuck that, I feel like 70% of every japanese recipe I've made has involved ketchup in one way or another. Usually it's the simpler recipes, but it's also involved in various sauces that compose a lot of my favorite street foods, like tonkatsu sauce.
;_; l-let me have faith
I've been making japanese recipes (from street foods, to homestyle shit, to sushi, to more complex modernist shit) since the age of 12 breh (granted I only started doing the modernist style cooking like a year ago)
Depending on if you're baking or cooking, exact measurements could be god tier or horse shit.
For culinary stuff, it's best to do everything by taste (unless you're working with shit like xanthan gum, pink curing salts or agar or something). For example, if you're adding wine or salt or something to a dish, taste the end result and add a little more if needed.
Exact measurements are a huge waste of time because they're very objective, while culinary arts (aka cooking steaks and stews and all that jazz) is something that's super subjective when it comes to seasoning.
Baking is very different. Exact weighed out measurements are usually a must when it comes to baking, as any small difference can actually significantly alter a dough's texture, taste, aftertaste and shelf life.
Real talk, while I'm here, if anyone has any cooking questions just let me know.
I honestly don't like pressure cookers at all.
I just go for reguar stove top stew cooking. I'm not a fan of a lot of ingredients in the beef stew either (I guess maybe it's a nip thing, but white wine and ketchup don't really work well in a beef stew. Also demi glace shouldn't come from a can. If anyone wants my own recipe I can supply that too)
But yeah, back to your question, stove top cooking using a regular small stock pot (which is just a taller version of a regular pot. pic related).
Keep it covered and let it stew for at least 3 hours, or until the meat is almost fall apart tender. If the liquid reduces too much, add a bit more and season as needed.
Ah, that makes sense I guess.
I need to go rewatch Log Horizon and actually laugh at that joke now.
Meat is so fun when you're a pre-med student. All of the anatomical fun shit.
I mean I dropped out of college and watch anime to fill the void in my chest, but at least beef jerky is still fun to chew on and look at.
Fun fact, I listened to the autisitc 4chan hivemind about "any steak cooked more than blue is shit"
They're retards, medium > medium rare > medium well > other options do not warrant consideration
Historically, back when the quality of meat was questionable, meat was almost always cooked well done.
If you order a well done steak now you're just eating like you're supposed to eat meat.
>mfw I heard someone order well done filet mignon next to me
Hwyman, you might be joking about this, but this seriously happened to me. Her husband was drinking bud light the whole dinner, too, and they were on their phones the whole time.
Demi Glace is basically Veal Stock and Espagnole Sauce that's reduced and skimmed of any impurities until it's nape (coats the back of a wooden spoon).
It's really good and adds a shit ton of flavor to any sauce or stew.
it's also this >>118965550
and this too >>118965730
>mfw people still over the most overhyped cut of meat
But nah, well done orders are the worst. We had one fucker who decided to order our $150 steak, but they wanted it boiled until it was well done.
Because they were friends with the owner of our restaurant we actually had to make it.
Types of done-ness actually depend on the cut of meat. A thick ribeye is best served medium, as it allows all the fat to render and provides a juicier, full flavored steak.
Something like a strip steak cut is best served medium rare or rare
medium well, well done, and black and blue are all shit choices tho
>most overhyped cut of meat
What's a good, non-overhyped cut then?
Fuck off. Shaft slideshows are dank as hell. It takes a lot more work to make a slideshow of ~4-8 different beautiful nature/scenery shots that get around 5-10 seconds of airtime than it does to animate your normal generic crap.
filet mignon is awesome, don't get me wrong, I am a huge fan and it works well depending on the dish, but my all time favorite cut of meat is a really thick ribeye.
Another awesome non-cow related item is a Moulard duck breast.
if you cook it right (sauteeing it on a hot pan skin side down with no oil so the duck fat renders, the skin crisps, and then basting the breast with some butter, the rendered fat, thyme and bay leaves till it's a medium rare) it's by far one of the best proteins out there
Also concerning boiled meat guy.
>mfw he also asked for it to be unsalted because he was apparently allergic to salt.
Not him anon, but that's a blatant red herring. He addressed a point that's actually relevant to this thread and board and he shat on the opposing argument. So, do you have a rebuttal or are you just going to try and chain a "reaction faces with greentext" shitposting combo?
>there will never be a comfy slice of life by SHAFT about four cute girls who smoke weed because Japan hates non-alcohol recreational drugs
You can easily make the claim that unproductive people like beer and that it should be stigmatized on the exact same grounds that make marijuana stigmatized, like—oh, right, weed was stigmatized because capitalism, not because of any actual risks to the user.
Weed isn't my cup of tea, I'm just not stupid enough to buy into corporate manipulation.
Imagine when they have to go shit
Imagine how cute their shit will look
Will you be their personal toilet?
>Yup, keep the heat to medium so the bread doesn't cook too fast for the eggs.
One of the greatest mistakes in my early attempts to cook is the urge to use the hottest flame I got.
Don't. Not unless you are doing stir-fries. The highest heat setting is usually only used to boil things, not to do anything else.
>2. We live in the era of Google and Youtube. If you can't fry an egg after watching Youtube how-to's (not How To Basic) then I have to ask if you tie your shoes or if you use velcro.
I managed to learn how to debone a whole chicken thanks to youtube. It is amazing what is ot there.
You people never learn, do you?
>>most overhyped cut of meat
>What's a good, non-overhyped cut then
All meat are good. Even chuck. Even tongue. What's important is using the right method to cook them.
Filet mignon's sin is that it is tender, but it sacrifices everything else to BE tender. And the issue is that it is overpriced because it is such a small piece of meat in the cow.
In the end, every piece of meat needs proper care to become tasty. It is just a pity that filet mignon got too much fame but is disappointing for the price. It is good meat; it just isn't THAT good.
Not them, but I usually just post downsized versions of >1MB images because if anyone downloading them actually cares enough, they'll find the higher-res versions themselves.
I always take 'sample' out of the filename, of course. I don't know why people don't take the two seconds to do that. It goes a long way in not triggering autism of anons.
Do you have slow upload or bandwidth limitations?
Because that's the only excuse I'll accept, otherwise you're just being a double-dick because no "sample" in the filename indicates that there is no higher resolution available and people likely won't look for them on their own.
It's 'otherwise', and that's their loss if they make that assumption. There is always a potential "higher resolution" when it comes to postermagazine-spread scans. Personally, I iqdb anything I find here as a general rule.
Don't worry, I've done that and gotten tons of bites. This was back when people actually cared and you could bait 3-5 replies though, not these days where you see an OP with a 500px-width tumblr gif and only one person reacts but no one pays attention to them.
I don't get it. That means you save the lower resolution image yourself and take the time to even change the filename. You could just save the high res file and post it. You're putting extra effort into being deliberately unhelpful.
Just doing my part to preserve board culture, anon. Maybe I'm old and dated, but
I don't know, anon. I cherish certain aspects on this board, and I loathe others. I've had the best and the worst anime discussions of my internet life here over the years. I don't know if what you're doing is a good or a bad thing overall. I guess, do what you think is right, that's all I can say.
To be fair, I do a lot of things that lean the complete opposite of what I just said. Like I haven't called anyone names here in maybe four years. But that can't happen if most people in the world just remain content with what the world spoonfeeds them.
So I'm the Kiritsugu of inconveniencing people on image boards about chinese cartoons. Hardcore, I know.
Your dick and testicles.
After that the third girl in the back castrates you.
They will then proceed to make Gyouza out of your private parts while you're slowly bleeding to death.
Salami took an eternity to get rolling. While I don't have any gigantic hopes from Graffiti, I reckon it'll reach the manabi line as (interesting) things (should) happen right away.
Team Shinbo guys? Oonuma is part of the group that found Silver Link. Miyamoto now heads most of SHAFT's tent poles. Oishii is still employed at SHAFT, but hasn't got on any credit for a while now. Since Oishii's expertise is in typography, my guess is he moved to head SHAFT digital or something.