D Genesis, 3 Years after Dungeon Appeared

§ 097 Boot Camp (Disposal)

No, it's good to start, but bootcamp was a surprise.

"Because there was an irregular wheat guy this time, it feels like that, but it wasn't just Simon's team, was it?

We walked to the back of the open concert hall while watching the dipping dots flag that flickered in front of the Yoyogi Park shop.

The buffer zone formerly located between the NHK Hall and Yoyogi Park is now a passage to the dungeon and leads to Inoguchi Street.

Thanks to this, it takes less than 10 minutes for the realtor to arrive at our office (roughly, it seems to convert to 1 minute in 80 meters).

"Oh, speaking of wheat...."

I started making.

"Senpai, walking with your smartphone is dangerous.

"It still looks like it's in the park, just for a second... oh, don't mess around."

"Is this a grandchild party and a distance away?

"That's right. Looks like it's okay if you just sign up for the party."

"Now, we're sorry to be of any use to you from that business.... with the help of Alsulz."

That's what I said. From the front of us, a black tail grew and was sifted to the left and right.

I don't know which tail...

"Is that a reminder to get a reward?

"Looks like it," Miyoshi smiled bitterly.

Walk around Inokuchi Street and turn left behind ENEOS.

It is a GS that is blindfolded by trees and is likely to fail to enter without knowing.

"No, Mr. Naruse is coming, right?

"Oh, we need to talk about the last page, and we need to listen to Mr. Wheat."

"It's just dinner time, do you want to go somewhere?

"No, that's what we're talking about. Let's eat at home."

Hee, senpai's dinner for a long time? Naruki Ishii, do you want to stop by?

"No, it's seafood. I bought it yesterday."

If you keep going straight and cross the land bridge with spiral staircases, there is a Naruki Ishii that is open 24 hours a day.

Unfortunately, I've never seen fresh fish.

"There aren't many fish around here."

Surprisingly, there is a poor selection of seafood at the supermarket near Hachiman. There are all kinds of vegetables and meat that seem to be of good quality. Is it the pattern of the place?

The first stage OKs and Uehara Maretsu aren't that much, at best, but the Odakyu OXs in Uehara aren't much different from those in the department store in Shinjuku if you take the train.

"What's a fish? This season... shiro?

There is a heterogeneous space sandwiched in the building, as if it were the only space cut out before the 1940s.

Now it's just a building that looks like an abandoned house showing the remnants of the shop at the time, but in the year of the dungeon, the liquor store was still open.

Just passing by the shop next door, called the yellowfish, Miyoshi said that in a timely manner. Yellowfish, by the way, are for Ishimothi. I don't know if the name of the store derives from it.

"Baccarat, which luxury store are we in? I don't know, I've never seen a lot of shiro amadai retail, even though it's small."

"If I had the size, it would be as delicious as acacia, but the impression of acacia being from autumn to early winter... So, hobo?

"It's delicious to exceed 40 cm. It's expensive, but sometimes I sell it at a fish shop in Depatica."

"I mean, it's different... hmm, managatsu!

"It's a summer fish, isn't it? At a time when there are not many white fish, various shops use Setouchi products."

"I think it tastes good in winter."

"The one in the south is right, but in winter it's full of white variations, so it won't be used much in the shop."

Er... Then what is it?

Saba.

Saba?

"Yes."

"Invite two women to the main dish? It's kind of new, isn't it?"

"Yeah? Because it's Miyoshi and Naruse?

"I feel like I'm being rude... well, I know that savoury seasons are delicious, but restaurants don't sell."

Heh.

"Many people take the trouble to bring their feet to French or Italian, and when the rust comes out on the main, they get upset."

"Expensive salmon are expensive, but is it because of the strong image of popular fish?

That's right.

Certainly, the fish on the course are white, and at this time, there will be plenty of wild boars, kiwis, and pigeons.

"Actually, I think it's the strongest combination of rice and salt mackerel, but it's hard to serve except in taverns and set meals."

"It's delicious because it comes from Norway and is oiled in vain. When I bake it, the used equipment and kitchen are contaminated by the smell of rust, and it is difficult to remove it."

We bought some ingredients at Marman's ahead, and we arrived at the office immediately afterwards.

"Oh, welcome home."

When I returned to the office, Mr. Naruse came earlier.

"Thank you very much. Have you eaten yet?

No, not yet.

"Well, how about you join us? I can't make a lot of things, but it's easy for Italians."

Huh? Yoshimura-san is going to make it?

"Senpai is surprisingly good at cooking."

"What a surprise. This has a long history of self-catering. [M] I'm not like you, you're a foodie."

"Huh. Occasional breakfast and tea are unnecessary."

"Gufu... no, there it is."

Miyoshi, who heard that, was stunned to say, "Za (...) ku (...) go, senpai's gag is too hard to understand."

There's no big difference between your return and mine.

Naruse watched our interaction with warm eyes, but watched as the series of interactions ended and said, "Well then, it's a treat."

There is a counter in the dining room in the office where you can talk while cooking.

It was made very easy to use because it had only good taste. I can only cook simple dishes myself.....

When I put the water-filled pan over the stove, I removed the onions from the pantry.

"Yes, here's the new onion."

"Senpai, new onions are early spring, right? It's January."

It is true that the restaurant serves fresh onion dishes as early as February. Normally after March.

"No, no, Miyoshi-kun. For example, Ehime's heart onions made around Ainan-cho are shipped in November?

That's what I said, cutting onions in a circle about a cm wide.

"I would be surprised if new onion dishes came out in November."

"You know, cooking takes a surprise."

"But is that delicious?

"... now, if you arrange this on a heat-resistant dish, cover it with 1% brine, sprinkle with olive oil, and then sprinkle dried oregano over the oven."

I hurried it into the oven where I kept it warm.

"Senpai?"

"At least this is delicious. Aichi's Occasional Boy. It's starting to come out with leaves."

Occasionally, the boy is shipped with leaves for the first month or so.

I said with my chopped leaves, shaking it like a vocaloid character.

Then, I put the product cut about 1cm raw on a small plate and gave it to both of them.

"Hee, that's sweet. I don't have any habits."

"Sure, it's delicious, but senpai, what about heart onions?

"I'm sorry, I've never eaten. I don't see anything around here."

I bowed to Miyoshi's relentless attack and said I was sorry.

"Italian red onions are small and sweet, so in Japan, replacing them with new onions is a lot of good stuff."

Looking at the oven, the onions came through. Evidence that the fire went through.

Take it out quickly, place it in a bowl, sprinkle with boiled juice and olive oil, and finish. There were two guests today, so Italian parsley was scattered.

"Is that all?

"That's all. Eat it until you can cook."

"Oh, I don't know, a meatless potato... but if you really want to enjoy the taste of onions, this is also good."

Miyoshi quickly headed to the cellar and peered inside.

I told Naruse-san with pasta and mackerel that I was going to make a second.

"So, Naruse-san. About the last page of the example....."

I briefly explained the conversation with Simon.

I thought about it a lot, but after all, I talked about everything except Simon's solitude, including the exploration of The Ring.

In the meantime, she listened to my explanation without saying anything, but she took a bite of the white wine Miyoshi prepared, which was a strong type of Australian honey, and then said, "I see."

"That's why you're hesitant to release it."

"I'm sure you'll be treated like a twist"

Miyoshi put wine on my glass while saying so.

When I tasted it, I thought I'd like to sprinkle it on the onion, whether it's a crow or a tobico.

Add salt to the boiling boiling boiled pot. The basic salt concentration when boiling pasta is 1%.

It is said that boiling with salt water has many meanings, but in the end, I think the purpose is to add a low flavor to the pasta body and bring out the flavor of wheat.

"That's why I talked to Miyoshi about keeping the last page private. Naruse-san?

"It doesn't matter. Rather, I was the first person to discuss whether it was okay to publish it."

That was nice.

Unlike other clams, clams from Kujukuri are delicious from late winter to early spring. The run will now.

When I put the washed clams in the snow pan, I put an appropriate amount of water into the fire.

Simmer well, and when your mouth is open, remove yourself, and let half of it go back to the stock. The square-cut kelp was also put in.

"That's right. Who the hell is Mr. Wheat? He said," What about GIJ? "

That's what I heard about Voyero's No. 103. No, I somehow remembered the wheat connection.

Regardless, I decided not to use bronze dies in today's sauce, so I changed it to Buitoni's No. 71 and put it in the water. (* 1)

Previously, the twin beauty (my personal testimony) of easy pasta was Tsurutoni, rough Di Czechoslovakia, but since Nestlé's withdrawal, the supply of Bouytoni has become unstable.

After all, Di Czechoslovakia is the most frequently used pasta. In Yasuma.

"He is an appraiser who has acquired (* 2) FGA diplomas and GIA GGs called GIJ maniacs."

GIJ is an abbreviation for the Japanese Institute of Gemology, and seems to be the corner of Japan's three largest appraisal institutions, especially for color stone differentiation.

The remaining two (CGL/Central Jewellery Laboratory and AGT Gem Laboratory) are primarily diamond appraisals.

Maniac?

Oh, that's a terrible name again.

However, when I look at that unusual penetration into the twentieth floor and beyond, I somehow feel like I understand.

"GIJ is a contractor of JDA, and we are mainly appraising jewelry from domestic dungeons that looks like color stones, but in fact, I received a request the other day..."

Ha.

"Our Ace is not working at all."

"Why are you telling JDA that?

"You think this is a blurry, murmuring dungeon... dungeon..."

That's scary, huh? Exactly horror.

Strange! A woman caught in a dungeon! What a terrop!

"So, after listening carefully, it seems that there was a strong hope that I would dive into the dungeon and find the ore, but no one told me how to do it...."

"My sense of purpose ran wild."

"That's what it looks like."

"Why is that at the head of mining candidates?

Place olive oil, garlic and hawk nails in a frying pan and heat to low heat, then remove the hawk nails along the way.

"Mining is an item that removes ore from a dungeon, but after all, it doesn't allow for full-scale mining, and it has no commercial significance."

That's right.

"So I came up with the idea of giving it to the top explorers and even looking into the lower levels."

I think so.

"But today's top explorers, who are not particularly interested in minerals themselves, are afraid that if they discover layers of expensive minerals, they will not go there, or if they are cheap, they will not investigate in detail."

Well, it's not hard to imagine carrying out a round-the-clock survey and repeating the hunt with layers of expensive minerals.

In the first place, professional Explorers are all about making money.

"So I gave it to a mineral expert who wanted to investigate it in more detail."

However, it appears that the Explorer did not have a mineral expert.

In the meantime, GIJ's request was made in good time, and the bootcamp was carried out in good time.

Add sunflower oil to the frying pan and heat, add the boiled pasta and freshly boiled vegetable flowers separately, add the simmered clam stock and clam to the frying pan, and emulsify by vigorously stirring.

Sunflower oil is basically odorless and easy to emulsify, so it is recommended as an oil for emulsion. It is important here that even beginners do not fail to emulsify. I didn't take the test.

Then, adjust the taste with Christmas Island salt and you're done.

"Even if we bring a beginner with zero dungeon experience..."

While distributing the pasta plates to the two of them, I trivially complained.

"After all, the cut is Mr. D Powers' Veneto Ait. I can't believe you're taking responsibility for that."

"No, it's my fault...."

Naruse cheeked the pasta sprinkled with a crust and fork and smiled satisfactorily.

"Anyway, I'm kidding, but Mr. D Powers is the only one who does explorer development in an open environment."

Naruse drank mineral water for his hand.

Certainly from Australia earlier, the sauce seems to beat the wine.

"― ― For JDA, if wheat can be used, it's a boat to cross, and if not, I just said that I can fulfill my duty to GIJ."

I put my own pasta in my mouth.

The flavor of wheat and the flavor of clams were carefully added, ahead of the coming spring.

Vegetable flowers and clams are a combination of iron plates.

"Hmm, senpai. It seems like a refreshing sake would suit me."

"No, at least choose wine."

"I'm sorry about the emulsion, but if there's no garlic, it's a Japanese bowl anyway."

Please

Pasta is also smooth. The combination of flavors is exactly the same.

"So, how was she?

"Hmm, the mysterious motivation was amazing. In fact, my concentration wasn't the same."

"Does that mean maniac's face is dramatic?"

"I decided to train with our contract explorer for a while."

"Contract Explorer?

Oh, actually.

So we explained to Naruse that D Powers decided to focus a little more aggressively on the dungeon strategy than he had previously thought.

"So rather than indirect Explorer support, do you feel like you are directly nurturing and sending out Explorers?

"Well, if there's a good person. However, this is also possible."

"Originally, it's also a job around JDA...."

Mr. Naruse was more comfortable rapping around with a little alcohol.

JDA is JDA, and it seems that various pressures and human patterns are unfolding, and the foolish contents around it were spilling out, albeit slightly.

I put the last dish of mackerel covered with flour, fennel, in a frying pan.

Once cooked on the surface, cook with Brad Orange juice and red wine. Finally, add orange marmalade and season with salt and pepper for a sweet and sour mackerel finish.

"Senpai, I like the fennel of anise, but what about the Japanese...."

"When it comes to bluefish habits in Italy, fennels are the norm."

"The main ingredient in anise and fennel scents is anethol."

"What is it? Suddenly"

"Even so, it's a name that seems to take away my sister, but if you put it horizontally, it's anethole, senpai. Annette, or my sister's hole..."

I gave Miyoshi a chop in my head.

"Ahhh!

"Don't cut in weird places and do weird translations. I don't remember growing up with such a vulgar kid!

"That's terrible. Senpai, is that you...?"

"What are you going to do when you pull out the quail (* 3) while saying that?"

"Well, if I split it with a tonic, I wonder if it fits."

Am I right?