Gave it a shot, still a bit rusty with the translations so any feedback is welcome.
Looks good. Only feedback for now is to be careful you don't double up your own notes. (I've done that when poor connection/server performance gave me Failbooru errors, but the notes posted properly anyway, so I'm guessing you had similar problems.)
Gave it a shot, still a bit rusty with the translations so any feedback is welcome.
ah my bad i'm forgeting this page orz could you do the rest of this pools i think just 3 pages left untranslated. (^_^)
Followed by some finely chopped onions sauteed until they become light brown.It's some kind of secret ingredient right?It reminds me a little of Germany.Putting the sliced potatoes in with skin on makes it harder for them to fall apart when cooking, and it's nutritious.Add the potatoes unpeeled.Despite using the same roux.I added a whole can of crushed tomatoes.It's important to simmer it on low heat from start to finish.But be careful, you shouldn't eat it if the skin becomes green.It's not much of a secret.