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4.11 -> 4.2

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Josh Freeman
2018-01-30 08:59:07 +00:00
parent 01b5e5a7f3
commit e4ef0f4400
579 changed files with 90883 additions and 64028 deletions
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csv/quest/026/ClsCul680_02607.csv
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@@ -50,7 +50,7 @@ int32,str,str
42,"TEXT_CLSCUL680_02607_TODO_18",""
43,"TEXT_CLSCUL680_02607_TODO_19",""
44,"TEXT_CLSCUL680_02607_TODO_20",""
45,"TEXT_CLSCUL680_02607_TODO_21",""
45,"TEXT_CLSCUL680_02607_TODO_21",""
46,"TEXT_CLSCUL680_02607_TODO_22",""
47,"TEXT_CLSCUL680_02607_TODO_23",""
48,"TEXT_CLSCUL680_02607_RAULF_000_000","<Split(<Highlight>ObjectParameter(1)</Highlight>, ,1)/>, I'm glad to see you again. After Unzan tore my noodles to shreds, I went back and practiced until I could produce the “body” he said they were lacking."
1 key 0 1
50 46 TEXT_CLSCUL680_02607_TODO_22
51 47 TEXT_CLSCUL680_02607_TODO_23
52 48 TEXT_CLSCUL680_02607_RAULF_000_000 <Split(<Highlight>ObjectParameter(1)</Highlight>, ,1)/>, I'm glad to see you again. After Unzan tore my noodles to shreds, I went back and practiced until I could produce the “body” he said they were lacking.
53 49 TEXT_CLSCUL680_02607_RAULF_000_001 As for the broth, I made it again and again until I could create something to your standard, and reliably. With these two things perfected─by my definition, at any rate─I'm now I'm offering udon on our menu. As for the broth, I made it again and again until I could create something to your standard, and reliably. With these two things perfected─by my definition, at any rate─I'm now offering udon on our menu.
54 50 TEXT_CLSCUL680_02607_RAULF_000_002 It was a lot of work, but it was well worth the effort, for the dish is proving popular not only among Domans, but adventurers as well!
55 51 TEXT_CLSCUL680_02607_RAULF_000_003 But there's no time to be patting ourselves on the back. We've got more Far Eastern dishes to explore, and my sights are set on something called sushi: little mounds of rice topped with raw fish. Simple as it sounds, ask any Doman and they'll tell you it's an indulgence of the highest order.
56 52 TEXT_CLSCUL680_02607_RAULF_000_004 Not certain where to begin, I consulted Anzu, who told me that this dish is nigh impossible to make without training under an honest-to-gods master. This means a trip to Hingashi, where it originates.