Progress Report

Good evening~ I've been busy with Steam-related matters recently, but it's finally confirmed that Nebel will officially launch on the Steam platform on December 22nd. At that time, there will also be a discount package with the previous work for sale. I hope everyone can help by adding it to your "Wish List" during this period. Thank you very much……

BBQ1: Getting on Steam is really troublesome, almost as difficult as a foreigner newly arriving in Japan trying to get a credit card at a bank.

This year's bundle will only include "Shokubi Shoujo" and Nebel series works. Due to some reasons, they need to be relisted next year on the 5th.

FPS and Kabukicho also have some new images to share with everyone, especially for FPS. In addition to several new CGs, there has been significant progress in the character design of the second heroine, and now it's ready for modeling.

By the way... suddenly (?), I realized that the names of the recent two games might be a bit too cumbersome for everyone... especially Nebel Geisterjager... I used it in a rush without much thought initially, perhaps a shorter name would be more preferred?

晚上好~最近一直在忙steam方面的事情，不過終於是確定Nebel將會於12月22日正式在steam平臺上線了，屆時還將與前作拼成優惠包發售，希望這段時間大家能幫幫忙點個「加入願望單」，非常感謝……

BBQ1：steam上架真的特別麻煩，其難度相當於初來乍到的外國人在日本的銀行辦信用卡。

以及本年度的捆綁包應該只有觸尾少女和nebel部作品，5日因為一些原因需要來年再次上架。

FPS和歌舞伎町兩作也有些新的圖可以公布給大家，特別是FPS方面，幾張新CG之外，還有第二女主的人物設計也取得了階段性進展，接下來就可以拿去建模了。

是說…忽然（？）意識到最近兩作遊戲的名字對於大家是不是過於拗口了呢…尤其是Nebel Geisterjager… 當初時間緊張沒有太仔細考慮就用了，或許大家會喜歡更短一些的？

Recently, in my spare time at work, I came across some knowledge about steak aging, but preparing it at home is really too energy-consuming (it requires a special refrigerator and more than a month's time). However, I was very curious about the impact of aging on the quality of meat, so I compared a steak from an aged steak restaurant with one I fried myself. Although I still think the difference mainly comes from the cheap beef I bought and my mediocre cooking skills, the restaurant's steak was indeed much better in quality than the non-aged beef.

However, upon closer observation, I realized that many steakhouses in Japan actually sell aged steaks. I had eaten it several times when trying out different places in Tokyo before, but I didn't pay attention at the time. Microorganisms are really amazing (X).

BBQ1: Aging is essentially letting the meat rot appropriately. In a sense, humans are really scavengers.

最近在工作之余還偶然間看到了一些關於牛排熟成的知識，只不過真的要在家自己準備還是太耗費精力了（專用冰箱加上一個月以上的時間）。不過還是很好奇熟成與否對於肉質的影響究竟有多大，於是找到了一家熟成牛排店與自己煎的牛排對比了一下——雖然我依舊認為差別更多地來自於我自己買的便宜牛肉以及我那三腳貓的手藝，但店裏的牛排肉質確實要比沒熟成過的牛肉好太多，唉……

不過稍微留心了一下才發現，原來日本有不少steakhouse都是直接在賣熟成牛排的，自己以前在東京四處嘗鮮時就吃到過好幾次，只不過當時沒留意罷了。微生物，真神奇啊（X）

BBQ1：熟成，其實就是讓肉適當的腐爛，某種意義上人類真是一種食腐動物呢。