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Delicious in Dungeon: Episode 15 FULL LENGTH Reaction! (Patreon)

Published:
2025-03-07 14:00:03
Imported:
2026-06
Tags:

Content

*FLOWERING & SLITHERING HEADPHONE WARNINGS*

I couldn't love this fab four more, but wow, this series just keeps getting better and better, as we deal with the loss of Falin (again) and how everyone is trying to recover after a battle with our dungeon master!

Plus, we get QUITE the cooking experience this week! It definitely made up for having no cooking segments with Episode 14!

LINK TO PIP REACTION: https://share.vidyard.com/watch/1RN6zxm3PVMwkeqS65tXP4? 

Thank you for watching with me and for all the support!

Files

Delicious in Dungeon: Episode 15 Reaction! DRYADS & COCKATRICE?!

LINK TO PIP REACTION: https://share.vidyard.com/watch/1RN6zxm3PVMwkeqS65tXP4? **FLOWERING & SLITHERING HEADPHONE WARNINGS** I couldn't love this fab four more, but wow, this series just keeps getting better and better, as we deal with the loss of Falin (again) and how everyone is trying to recover after a battle with our dungeon master! Plus, we get QUITE the cooking experience this week! It definitely made up for having no cooking segments with Episode 14! Thank you for watching with me and for all the support! #deliciousindungeon #dungeonmeshi #romaniablack Patreon: https://www.patreon.com/RomaniaBlack My Anime: https://myanimelist.net/profile/RomaniaBlack Twitter: https://www.twitter.com/RomaniaBlack You can mail me a letter or anything (except food, please) at this address: Romania Black PO Box 768 Harrisburg, IL 62946 USA

Comments

Icy

The food looks so good this week I want to walk to my local store and get the ingredients

yob

this episode is when my multishipper brain realized I ship marcille with any touden LOL

yob

but...farcille 🔛🔝

L Freya

ABO? I'm still getting a grasp on the basics like OTP haha! Love the thumbnail, Marcille turning to stone right after Laios gets her in the perfect pose, only to move and ruin it, hahaha! I love the humor so much! Even the way the party's drawn reacting to the monsters, and the way they grow between themselves - with Marcille teaching Laios magic and him being embarrassed - "I can't hold my sister-in-law's* ears" (*Romania insert), then he almost crushes them. It's been interesting watching your Eighty-Six reactions alongside this as I fell off that show after 2 or 3 episodes initially to my surprise (based on its reputation, I expected to love it). After hearing you place it outside of the top 20 in the 2024 video, I was curious to see how it all played out! With 86, I believe it is the (lack of) character development we're given which just didn't get me hooked combined with the overly gloomy and depressing setting, which you've touched upon in the discussions. In contrast, this show does such a great job of mixing in humor that lands for me, with loveable characters. Even in just one episode of SK8 the Infinity (my daughter said I had to watch that), I feel I'm already invested, more than I can say for the first dozen episodes of Eighty-Six! But I'm having fun with it even still. I am glad the meal came out great, you've gotten better! The smell of vinegar makes me think of cleaning out a keurig machine - when you pour the boiling hot cleaning solution into the sink, that's probably not too far off! Your cabbage steaks looked great, very dungeon meshi - https://i.imgur.com/VPQu6I5.jpeg - just look, haha! And I think I have an idea of where you're going with ep 16 now, sounds interesting!

Anime Annie

Definitely agree that Wagyu cows are not the cutest. For me that would have to be Highland cattle 🥺 Though I do agree Herefords are pretty adorable too. Here though we pronounce it more Hei-ruh-fuhrd. Found it really interesting that Angus is one of your cheaper beefs in America. Aberdeen Angus would be our most common type of Angus beef but is considered a more premium beef due to the quality and flavour. A lot of Aberdeen Angus is typically grass-fed, with some even only being grass-fed, which definitely drives up the price. A typical sirloin steak from an Aberdeen Angus would cost around £8 (~$10.30) from the butcher here. Is it wrong of me to be shocked but not surprised by the lack of restriction when it comes to certification of Angus beef in the US? 😅 In order for any type of Angus to be certified in the UK it has to be/have: Angus-influenced, a predominantly black hide, and meet specific quality standards (which includes marbling, tenderness, and juiciness, among other things). Waiting week to week as the show was airing was incredibly difficult, especially since Episode 11. That's not to say I didn't enjoy the episodes before that or highly anticipate each coming episode. But since Episode 11 there's a bigger unknown of where the story is going. Until that point the end point was kill the dragon and save Falin. Now there's a lot more mystery for where our group goes from here. Kudos for your students being good and waiting, and not spoiling you 💕 Motherly Senshi is one of my favourite things 🥺 This episode definitely fits Senshi to being an omega. I just adore the idea of the dryads causing people to have hay fever. I don't get it too severe but it is enough to empathise with others who get it far worse. But it really is such a fitting 'weapon' for a supernatural creature like a dryad. And follows with the creator having considered the anatomy of creatures in a semi-realistic manner (such as the dragon and its ability to breathe fire). What better way to solidify our Senshi and Chilchuck ship than to have them work together like this to fight the dryads 🥺 I did have to giggle at you asking where Marcille was 😆 Poor girl is just sitting exhausted. Way back when you first mentioned about making pumpkin soup the image of those pumpkins with faces on them immediately popped into my head 🤣 Every time I see the line about a full stomach being wonders for optimism always makes me think that a full stomach does wonders for helping the brain work better too! Senshi giving Chilchuck the birds and the bees talk is definitely one of my favourite moments of the series just for Chilchuck's terrified screech 😂 I need more seiyuu to do ASMR! 😍 But yeah Laios's chanting in tangent with Marcille is definitely something I could listen to to relax to. I just love how Marcille in her mind can't be as terrifying as Laios 🥰 The moment I saw them use stone Marcille as a weight for the sauerkraut I immediately thought how the show should definitely create some kitchenware as merch. I do need a weight for in the kitchen and my own mini version of a stone Marcille would be perfect 😂 The cabbage medallions dish definitely looks and sounds so delicious. It is on my own list of foods I want to make. Though I'd probably top them with some fried pancetta or bacon along with the mushrooms 😁 I completely understand how a voice can be so attractive. Like Suwabe and Tsuda could read the most boring book in the world to me in their most sensual whisper and I'd just be a puddle, entranced by their voices. There are definitely other seiyuu that I'd say the same of in certain voices, but Suwabe and Tsuda are the main culprits. For shredding/grating the cheese there are times when I just have a block and not a bag of already grated cheese, but if my wrists or legs are too sore to actually grate the cheese myself I just thinly slice the block and layer it on top of whatever I'm putting it on instead 😂 I probably actually use less cheese that way and cover the surface of the item more evenly, but I do find there is a slightly different texture between melted grated cheese and melted sliced cheese. Also for making cheese on toast/grilled cheese sandwich we typically just cut slices of cheese from a block and layer it on the bread before putting it under the grill to melt and lightly toast the bread. A lot of butter and oil being used could be for two reasons: 1) for ensuring if you're cooking raw sausage that it is fully cooked, and 2) because cabbage is one of those vegetables that soaks up butter as you cook it. Feel you on the kitchen getting cluttered up as you cook, especially if you are cooking multiple dishes at one time. We don't have a very big kitchen or a whole lot of free counter space which definitely makes it all the more awkward. Also the reason why I prefer no-one else be standing around the kitchen whilst I'm trying to cook. There's only one member of the family that rule is not strictly applied to and that's Tara 😆 I'm not one to be against people using artificial sugar, especially if it's because they want to lower their sugar intake. For me so long as it sweetens the dish the amount it needs to and gives it the caramelisation you want then you should use whatever type of sugar you prefer. With you on liking recipes that incorporate other parts to cut down on your waste. When it comes to dinners I do up a two-week plan every two weeks to decide what I'll cook (or have as I do use my leftovers in the freezer on days I have a lot of other things to do and would be too tired to cook from scratch). In regards to vegetables I try to think of things that will go with multiple dinners so I'm not wasting anything or can buy in bulk. If I do have any leftovers though I'll typically cut them up, bag them, and put them in the freezer to use with another meal. Cabbage unfortunately has to be at least semi-cooked before you can freeze it so I tend to lightly steam any leftover cabbage I have before freezing it. Your food looked delicious! Definitely a dish to be proud of! (And show off to your brother to prove you can cook 😂) I keep my hair tied back when I'm cooking but I can still sometimes find a random hair on the chopping board or a plate. But then my family have found my hair in places I've never even gone in our house before 🙃 At my Dad's it's more common for us to find Tara's black hairs on our plates, especially as she's casting a little at the moment. They are definitely much harder to get rid of though than my longer hairs, but much easier to see and notice because of how dark they are 😂 The only pickling I've done myself is beetroot, and we used the beetroot my Mum grew in our back garden for it. It tasted divine. And so much sweeter than store-bought for the ordinary beetroot, whilst the rainbow beetroots tasted much more earthy. My Mum's partner does not like pickled vegetables of any kind (nor pickled eggs but I definitely agree with him on that front), but he really enjoyed our homemade ones. Unlike you and him though I do like vinegar. My Granda used to buy a 5 litre bottle of Sarsons vinegar to fill up their vinegar bottle whenever I was coming to visit as he joked I could swim in my plate of chips there was that much vinegar 😆 Nowadays I'm not just as heavy-handed with the vinegar, and if I'm making stuff for more than just me I will use rice wine vinegar over ordinary distilled vinegar just for the milder scent and taste.

Zachiel

One of the things i like in this episode and about dunmeshi in general is the casual platonic touch between laois and marcille. I'm so used to other series making everything interaction like that romantic or having one of them blushing but marcille and laois act like real normal friends who don't care about stuff like that. I'm so tired of forced romance between every male and female character so I really love the way ryoko kui had them interact like actual friends/co workers.

romaniablack

Ahhh, thank you!! I DEFINITELY recommend the recipes this week!! Thank you for the comment!

romaniablack

Farcille is definitely my ship of the two! I love Marcille and Laios as haivng that "in-law bestie" energy, but I won't diss anyone that wants to ship her and Laios! Thanks for the comment!

romaniablack

I LOVE the platonic bestie energy with Laios and Marcille! I just love that they're FRIENDS and totally normal with it! It doesn't feel forced at all - as someone with a lot of platonic male friends, I definitely felt the vibes between them! Thank you for the comment!

romaniablack

Hahahaha, I will say I’ve read enough ABO I felt comfortable talking about it, haha! Marcille turning to stone - our poor girl - but you’re so right; the humor is AMAZING in this series! I just love how humor is handled in this series. You’re watching 86 alongside this?! *darkly laughs* That’s so crazy! And I hear you about that series - I just didn’t get into the series without the character development, but this series makes up for it in SPADES! The characters are SO lovable and yesss, Sk8 the Infinity falls right in line with that - series that have characters you instantly root for! I love that series so much as well! I did feel my cooking skills have slightly improved with the dish for episode 15, yes! And yesss, thank you - I thought the cabbage steaks turned out great!! I honestly cannot WAIT for episode 16! 😀That’s as far as I’ve gotten so far, so we’ll see where the show goes! Thank you for the comment and kind words!

yob

yess I love them as in-law vibes too it fits so well

romaniablack

Highlands are ADORABLE! It’s a little too hot for them where I live, and that’s so interesting about the pronunciation of Hereford! I can see it! We have two variations of “Angus” in the United States - Aberdeen Angus are actually rarer; they’re smaller in frame size than the “Americanized” Angus that are a little bigger and more common! But I know a family in the midwest that raises Aberdeen Angus; that’s interesting that they’re the more pricey breed there! And no, the lack of restriction should NOT come as a surprise (facepalm). I will say one of the best steaks I’ve ever had was from our neighbors that raise Belted Galloways; the little “oreo cows” as we call them! It’s been hard for me to wait week to week with my scheduling as well! I’m so curious where this show will go to from here and yes, my students are being SUPER nice in not spoiling me! Parental Senshi is best senshi…well, outside of Chef Senshi! ;) If there is ANY thing certain, it’s that Laios is an alpha. But that’s the only “certainty” I have right now in my brain. The Dryad practicality and connection to our own world was a neat touch! And it gave me shipper fodder with Chilchuck and Senshi, so I’m all for it! And Marcille just being DONE with it all is such a mood. I’m glad I got to the pumpkin soup back when it was chillier; now that it’s spring, the “soup season” isn’t as big. And CHILCHUCK’S SCREECH - that screenshot is etched into my brain eternally. That is true about brains working better with food in them! I love Marcille and Laios’s relationship in this series! And Dungeon Meshi really needs to capitalize on that kitchenware angle! I would honestly listen to Suwabe and Tsuda read ANYTHING to me. Their voices are honey. Bacon would have been SO good on top of the cabbage steaks! I definitely could have “made” the melted cheese, but I honestly…wanted to try the queso from the local restaurant on it and it was a GREAT decision, haha! Ooohh, cabbage soaking up the butter makes a lot of sense! I can understand that “no one around” while cooking; that’s probably why my mother likes cooking alone, because then everyone is out of the way! XD Also, CHEF TARA! I try not to “overdo” it on artificial sweetener, but honestly, the zero sugar brown sugar is hard for me to tell a difference more so than regular artificial “sugar.” That is a great note on meal prep! I don’t like the same meal more than two or three days, so meal preps need to get creative for me, but that’s a good strategy! Thank you for the comment and kind words! I was really proud of this week’s dish! I do occasionally find a Huckleberry or Ruby hair, but as long as I know it’s mine, I’m not too grossed out by it. Now in public? Different story, but anyway! I think actual pickles (cucumbers) are the only “pickled” thing I like but that could just be because I’m not a big vinegar person. The sauerkraut turned out well, though! I’m so excited to see the cooking I whip up for Episodes 16 and beyond!