The Coffee Shop in a Different World Station

"This looks really good! I think I'm going in as much as I can!

As Roland put it this way, he was eating his chicken curry in a luxurious guts.Between the time the second train left at 13: 15 up and the time the second train arrived at 14: 30 down, once the guests' legs were often interrupted, it was a staple of the coffee shop 'swordfish', which takes turns to eat bribes in between this hours. Nyarch has already finished eating bribes and went into cleaning the station building. Takumi also continued to prepare bribes for herself, even as she was concerned about the condition of the floor where no one was anymore.

At that time, the sound of a chilli release sounded from the floor. The sound of a bell attached to the door on the floor - a signal that the door has been opened. Takumi, who was preparing a bribe, stops her hand and heads to the floor. Then a tall, slightly carved, magnificent man stood in front of the door, wearing the same black long trousers on a black three-quarter sleeve upright collar shirt, which Takumi knew well. Takumi took “regular customers” to her seat after shallow meetings and many trips to the store.

"Are you sure it's okay because it's always the same?

Takumi speaks to the guests who have taken their seats. What this male customer orders is always the same "daily C-lunch". The man nods silently when he wipes his face with the warm squeeze offered. Having confirmed the order, Takumi returned to the kitchen, tightening her expression more than usual.

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"Are you a lunch customer at this hour? That's unusual."

Roland rushes to scratch the chicken curry for an unexpected customer visit. Takumi, you don't have to hurry, took control of Roland and went to prepare the items for the order.

There are three types of lunch menus for the coffee shop 'swordfish'. “A lunch" for "rice" such as curry and stew, “B lunch" for "light lunch" with salad for tortillas such as tacos and pizza, and “C lunch" for "plate lunch" with a plate of main dishes, side dishes, bread, salad, etc. “C Lunch” is the tallest of the "swordfish" lunches, while it is also the most laborious menu.

Hands-on delivery of lunch menus is an important point. Takumi first removes the roll stew, which is the main dish of the day's "C Lunch", from the large pan, transfers it to a small pan for warming, and places it on the oven stove. This roll stew was planted the day before. Finely chopped pork and beef, then beaten with a knife and minced, combine the cebolia (onion) and apio (celery) well stir-fried, then add the eggs, salt, pepper and just a little nutmeg to work well together. Tie the ingredients thus made, peeled, boiled and softened, one piece at a time, with Leporillo (cabbage) leaves and tightly tied with octopus thread to prevent the contents from spilling. At this time, the hard core part of the Leporillo leaves is removed for easy winding, but it is the tacumi stream that chops the hard core part later and puts it in the soup without throwing it away.

Thus, where all the roll repolo is ready, it is laid in a thick flat pan. I'm going to lay the end of the roll down and make sure there's no skimmer, but I need to be careful not to break the Leporio leaves. On top of the layered light green cushion, add a large quantity of bright red ripe tomato square cuts, combining the water to the point where it hives, Laurel (laurel tree), a leaf of wood commonly used to fragrance even more red wine, with a small grain but highly tangled pimiento (tortoise), and a few spices to the degree of concealed flavor. Finally, it is finished with salt and pepper and a lid to simmer thoroughly. Simmered dishes like these stewed rolls can be made and placed from the day before, and they go well with cornbread, which serves as the staple food for C lunch, making them one of the classic dishes in "swordfish".

Takumi went on to prepare side dishes while the rolls were being reheated. Split the eggs into two bowls. There's sugar, salt, the fresh milk you get delivered every morning, and a little repolyoza (vegetable seed) oil, stirring well in the foam. Just when ready, put butter on a pre-warmed iron frying pan at the highest temperature in the center of the oven stove. The butter melted with trollies with the heat of the frying pan and the area was wrapped in a unique, mellow aroma of dairy products.

Takumi, when sufficiently melted, anticipates the fit and adds the eggs that were melted and seasoned earlier. And before that egg hardens, I stir it with bamboo vegetable chopsticks - which I got made to order in "This World”. Just starting to solidify a little, I waited for my turn among the drained monkeys, chopped sanaolia (carrots) and a large green pimiento, very thinly sliced seboria, not at all spicy but slightly unique in this one, on a carpet of yellow eggs. Then, when you pull it over to the other end of the frying pan, you hold the pattern with your left hand, you hit a ton with your right hand to give it a vibration, and you wind it up nicely. Then wait a little while to solidify with excess heat, remove with fly return and serve on top of the plate. A vegetable-rich omelet is today's side dish.

Next to the omelet, in the main block, serve each of the warmed rolls in red sauce. The plates with rounded corners used for today's serving are divided into compartments, so even if they have a little juice, they will not mix each other's flavors. On the smallest block in the upper right corner of the main block, a salad of espinaka soothed with salted smoked pork (bacon), which was sautéed over a rocket stove high heat and well removed from the oil, was served in an easy-to-eat espinaka (spinach) chopped with dark green and slightly reddish roots.

Takumi, served with the main, side dishes and salad onto the plate, is placed in the lower chamber of the oven stove earlier, taking out the two cornbread pieces that had been lightly toasted and placing them on a small white corner plate. The yellow colour of the cornbread gleams on the white plate, and the aroma of corn, which is enhanced by toast, spreads to one side. In the soup cup serve the soup of the day with a dark caramel colour - Seboria candy soup. This is based on chicken bouillon taken as the base for curry for A lunch, and is paired with plenty of carefully stir-fried seboria in a frying pan until candied. The peppery candied soup was Takumi's favorite, where you can enjoy the taste of chicken and the richness and sweetness of Seboria. Now the "C lunch” is ready.

Just finished eating a bribe curry, Roland calls out.

"Master, it's a real trick! Oh, I'll carry it."

"No, I'll carry it today. Can I just have a wash after cleanup, please?

Takumi answers as she puts the dish she can serve on top of the basin. Then he tightened his expression again and carried his "C lunch” to the male guest's table himself.

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"Thank you for waiting. This is today's plate lunch. The main thing of the day is this stewed roll. Now, please take your time."

Takumi left her seat with a slightly deeper meeting, finishing her serve to a magnificent male guest who had waited with a harrowing look. The man, silently nodding to Takumi's words without breaking his rugged expression, quickly cut the main roll stew in half with a knife and carried it into his mouth. Close your eyes and chew quietly as if to indulge in the flavor.

(… the meat is stained with the vibrant taste of tomatoes, and the sauce is blended with the flavor of meat. Leporillo leaves sucked both flavors are also soft enough to eat. Moreover, the flavor of the whole, which tends to melt, is tightened by the tingling spiciness of the pimiento, which is put into the concealed flavor. It tastes great. If this...)

The man then slices the roll simmer into small bite sizes. Then reach for the cornbread and, after about a quarter, tangle the sauce plenty in the chopped roll simmer before putting it on top and carrying it straight into your mouth with you. The man puts a wrinkle on his brow and doesn't break his serious look.

(... I see. Toasted cornbread with tomato sauce with a good taste of meat is just the right salt plum. Besides, the texture of this meat and the toothfeel of the bread is also interesting.

It was the omelet that then stretched the fork. When the knife is added, thin stripes of green and orange appear from bright yellow, semi-ripe eggs. The man cuts into bites and carries them to his mouth. The mellow flavor of the slightly sweet seasoned eggs spreads in the mouth, as well as the shaki shaki shaki, green pimiento and orange sanaolia play a lively sound.

(... Hmm, this is funny. The sweet, soft egg flavour seems to reset in the mouth, which was slightly saltier with a simmer of rolls. Besides, the chopped tooth feel of the vegetables is so comfortable. The slightly bitter taste of Pimiento and the unique flavor of Sanaolia refresh the mouth.

And the man, like earlier, puts the omelet on top of a chopped cornbread and eats it. I don't see any smile on that look that makes me think of two or three bites.

(... hmm, is the gentle taste of this egg slightly inferior to the aroma of toasted cornbread? Besides, because of the hardness of the bread, if we were to eat together in this way, the hardness of the vegetables would instead stand out. Is this a good idea to eat each separately without pairing with bread...

Man, now reach for espinaka salad. The dark green leaves of the soft espinaca are glossed with oil coming out of the stir-fried salted smoked meat. Once in the mouth, the taste, with a little bitterness coming from soft leaves and shaky stems, and the richness of the oil of salted smoked meat, as well as the moderate saltiness, blended together and spread all over the mouth.

The man, to the halved cornbread, puts the espinaca salad on and folds it in half. And a luxurious bite of Gabriel. After the cling, a dark green espinaca peeked from between the yellow cornbread. And when I quietly proceeded to eat, I nodded one, two, yeah, yeah.

(... still good to eat this salad pinched like this. The sweetness of the bread dough matches beautifully with the distinctive flavour of espinaka and the rich flavour of the salted meat sautéed on it.

I reached for the soup as I proceeded to eat the cornbread across the espinaca all at once. The sweetness of Sebolia, thoroughly sautéed until dark candy, permeates the entire soup, with a firm, rich flavour along with the chicken bouillon on which it is based. The man, containing the first bite in his mouth, savours it slowly and carefully, with a difficult expression. Then the man chopped about half of the remaining cornbread and began to put it inside the soup.

(... this is exactly the kind of soup that was made to go with the bread. The sweetness and richness of the well-stir-fried Seboria is exquisite for the flavour coming out of the chicken. Plus, it's pretty punchy because of the coarsely ground black pepper. Taste that may be a little too intense in the soup alone, but if you dip the bread this way...)

The man throws cornbread containing plenty of soup into his mouth. Once chewed, the candy soup that the bread contained spreads all over my mouth. Unlike when I drank it as it was, the flavour and aroma of cornbread shifted in the soup, creating a different flavour. The man finally nodded with satisfaction here and proceeded with the fork as if to indulge in a bite, another bite.

◇ ◇ ◇

"It's post-meal cinnamon coffee."

Takumi brought a post-meal drink - cinnamon coffee - to the table in anticipation of a man's fit when he finished eating. The man, silently meeting, takes the white saucer cup and transports it to his mouth. In the hands of the big guy, the regular size cup also looked a lot smaller. It was usually a takumi that would go down as soon as I finished serving, but not today. Takumi waited for a word from the man.

"... what about soup?

The man looks into Takumi's eyes and speaks only one word.

"Yeah, the soup today was a little hard to boil down and had a dark flavor. However, for that matter, I think it's working better with Bread..."

To Takumi's words, the man nods silently. Then, a constant silence dominates the occasion, and Takumi and the man engage in a conversation with each other with only their gaze. Eventually, after smiling satisfactorily, the man gives Takumi the cloth he had. When Takumi unwrapped the received, two round breads emerged from inside - smaller than the usual cornbread, but fluffier in appearance.

"... give it a try later"

Takumi nodded at the man's words. Probably bread cooked with flour in corn flour. This man seems to have bothered to prototype for himself bread made from flour, which is only a few imports in "this world” and is therefore a super-premium product. A stopover the other day when I stopped by this man's store may have set his pride on fire as an artisan… Takumi thought so, just admiring this man's serious mindset as an artisan.

The man put the price for lunch at the table and stood silently as he did. Takumi drops it off quietly. As the man was on his way to the door, the door opened with a baton first and a moment of silence suddenly marked its end.

"I just don't know! Oh, there you are, Mr. Salvador. ♪ Are you still delivering bread today? There's always delicious bread!

The man, called Salvador, laughs bitterly without thinking of the Nyarch bright voice that will never change at any time. Then, with his thin eyes like looking at his daughter, he strokes Nyarch's head pompously with his big hand.

"... I brought you some special bread today, so you can try it later, Mr. Nyarch."

"Wow! I wonder what kind of bread it is? I'm looking forward to it! Oh, he seems to have disturbed me on my way home! Thank you very much.

Salvador raised one hand to bid farewell, laughing bitterly again. Takumi was walking out the door and dropping off the back of the artisan Salvador, who was in charge of supplying the most basic ingredients in the store. Salvador was a valued partner and “regular customer” of the store. From time to time, Salvador appears so fuzzy and 'swordfish' that he savours Takumi's dishes carefully, but Takumi knew that this was “to see if he kept enough cooking arms to match the bread he baked confidently” and also “to develop the bread that best suits the taste of this store”. Let's polish our culinary arms more and more from now on in order to meet Salvador's trust and willingness… it was Takumi I swear again in my heart.