Genshin characters age headcanons masterlist (updated)
Yeah. I could give you many reasons why I believe some of the more debatable/"controversial" ones are very sensible and Good based on just freaking paying attention to context given in the game but for now I'll just compile a basic list. If you'd like to hear my reasoning for some of these you're welcome to ask as long as you're polite about it.
List under the cut.
Aether/Lumine: 19
Amber: 18
Kaeya: 22
Lisa: 33
Barbara: 17
Razor: 16
Xiangling: 16
Beidou: 29
Xingqiu: 15
Fischl: 19
Ningguang: 31
Bennett: 18
Noelle: 18
Chongyun: 16
Sucrose: 20
Jean: 21
Diluc: 22
Qiqi: 6-8 (Hard to tell given she's a zombie and talks and acts differently from normal)
Mona: 20
Keqing: 21
Venti: 20 (biologically)
Klee: 7-ish?
Diona: She's so hard because she literally runs a business and acts like an adult but she's super short. I have no idea.
Tartaglia: 21
Xinyan: 19
Zhongli: 37
Albedo: 21
Ganyu: 23
Xiao: 20
Hu Tao: 18
Rosaria: 23
Yanfei: 21
Eula: 24
Kazuha: 20
Ayaka: 18
Sayu: 9- or 10-ish maybe?
Yoimiya: 18
Kujou Sara: 24
Raiden: 28 (biologically)
Kokomi: 18
Thoma: 20
Gorou: 18
Itto: 26
Yun Jin: 19
Shenhe: 23
Yae Miko: 30
Ayato: 26
Yelan: 24
Shinobu: 20
Heizou: 21
Collei: 16
Tighnari: 22
Dori: Super hard to tell, because again, she lives alone and runs a business by herself despite using the short girl model.
Candace: 24
Cyno: 23
Nilou: 21
Nahida: 7-9
Layla: 18-19 (she seems to maybe be in her first year of college - definitely in college, I'm just guessing the year here)
Faruzan: 24 (I know she's like a hundred years older but she was stuck and didn't age and I'm talking biologically still)
Scaramouche: 21 (biologically)
Yaoyao: 7-ish?
Alhaitham: 26
Dehya: 25
Mika: 17
Kaveh: 27
Baizhu: 34
Kirara: 20
Lynette: 20
Lyney: 20
Freminet: 17 (Don't know how much younger he is than his siblings, just guessing based on context and the way he talks and acts)
Furina: 21 (biologically)
Neuvillette: 36 (biologically)
Wriothesley: 32
Navia: 26
Clorinde: 27
Sigewinne: Basically impossible to know as she's a Melusine and not a human
Charlotte: 21
Signora: 29
Dottore: 33
Arlecchino: 31
Dainsleif: 22 (biologically)
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I'm sharing a traditional soup recipe with a friend so i figured I might as well make it into a post. Polish mutuals and non mutuals alike please weigh in.
I'll be describing how to make Rosół sometimes localized as golden soup. It holds for about 3 days without freezing. As a little bonus I'll also add in some dishes that use rosół as a base; mostly mentions tho as to not balloon the post. Rosół is a savory meat based broth like soup usually eaten with noodles, it is similar in composition to ramen but places less stress on additions and plating.
Prep time: 10-20 minutes (with great room to spare)
Cooking time: >4h (generally the longer the better)
You'll need: A rather large pot, a strainer (any size, optional), a source of continuous flame (either a gas stove or a candle tea heater both work well, a blowtorch or kitchen torch works in a pinch but I don't recommend it, don't bother with a lighter; it's not worth it, also optional but VERY strongly encouraged)
[recipe under the read more]
Rosół is cooked differently in each household; sometimes according to tradition but usually to taste so the ingredients I'm about to give are tentative and should be adjusted
Ingredients:
about 3lbs Meat
1 Onion (charred)
1 or 2 Parsley roots
1 Carrot
1 Celeriac / Celery Root (large)
1/2 a Leek or as much as will fit in the pot
1 bundle of Fresh Parsley
2-4 Celeriac Stems (optional)
12 whole grains of Peppercorn
1 whole grain of Allspice
1/2 a Bay Leaf
A lot of how the end result will taste depends on the meat used in cooking, that includes both animal and cuts. Traditionally rosół is made with beef cuts such as the shank (or flank) and brisket (you're looking for chewy cuts and ones with some fat on them, tho usually the cheaper the meat is, the better it will do) (as an aside, traditionally when an old dairy cow would die it's meat would be used for rosół among other things, so don't be concerned about the general quality and age of the meat you're using) and poultry wings (including wing tips) and necks such as chicken, duck, or goose. Something more controversial nowadays but still very traditional would be horse tail and horse meat, both it and oxtail is a really good choice if you can get them cheaply.
Beef adds a little bit of sourness to the broth so it should be balanced by either adding in a little bit more carrot or about 1/3 of it's weight in turkey. I'd advise against using only turkey as it makes the broth too sweet in my experience, but it remains a great addition for balancing. The gamyer the meat the more intense in flavor and light in feel the broth will be, so for special occasions getting a goose or duck can make for an amazing dish.
Preparation:
Peel and wash all the vegetables thoroughly, make sure to get the dirt from in between the leek leafs (I usually use a high pressure shower head but I'm sure a sink is sufficient), and to get all the nooks and crevices of the celeriac (tho don't cut off the knotted part it's not imperative you keep it but it is a bit wasteful to do so)
chop the root vegetables into thumb sized dice, this includes; the parsley roots, the celeriac, and the carrot. Do Not chop the onion.
Char the peeled onion! Set it onto a source of open flame so that it is touching the onion directly but is not engulfing the onion and wait about a minute or 5, then turn the onion over and repeat the process. Do not try to scrape off the char, it's supposed to stay. (skip this step if you don't have an open flame handy)
Tie the parsley into a knot so it will stay together while cooking.
Cooking:
Put all the meat into the largest pot you can muster, anything you could fit your head in (or maybe even a bit smaller) will work, and pour water into it so that it covers the raw meat completely.
Add the peppercorns, allspice, bay, and the onion.
Put the pot on high heat and bring it up to almost a gentle boil before cutting the heat completely. If you want to, you can strain the broth to get rid of the meat fuss, keeping all the spices and the onion, or just let the fuss settle to the bottom of the pot. I've also seen people use a smaller strainer to skim the fuss off the top.
Put the pot on low heat and watch if it tries to boil, if it does, add a table spoon of cold water to quiet it down and lower the temperature, ideally your soup should be moving but not quite boiling, do not stir as it'll only damage the onion and redisperse the fuss.
If at any point the onion begins to disintegrate simply pull it out so it doesn't make the soup cloudy, you can eat it as is or add it back later and have it with the soup.
After at least an hour, or after the meat can be pierced with a meat fork, start putting in other ingredients in order of cook time: first the Parsley root, then the carrot, then the celeriac, the leek should get added at the very end with all the herbs (parsley and celeriac stems). I like to wait an hour between each ingredient but not everyone has 6 hours to make soup, even if you don't have to watch it, so ration your time accordingly.
The soup is ready when the leak is cooked through or about half an hour to an hour after putting it in.
Plating and further processing:
Rosół is generally eaten with noodles, any size and shape will do but short thin strands are the most common. You can eat it as a 2 course meal with the broth and noodles as soup and the less chewy meat from it as the second course, my favorite way to eat it is with horseradish sauce made with the broth for which I will provide a recipe later!
Rosół is also a base for many different dishes. You can use the broth as a base for other soups like żurek, and the tougher, stringyer peaces of meat can be ground into pierogi filling, but one of the simplest ways to enhance another dish with it is using it in a horseradish sauce recipe:
ingredients: a table spoon of unsalted butter, a teaspoon of flour, 2 table spoons of rosół (substitutable with any kind of broth), horseradish paste (I use jarred, if you plan on grinding the horseradish yourself add a little bit of cream)
Into a very small pot on low to medium heat add the butter and melt it. Before it burns add the teaspoon of flour and wait for it to brown slightly, stir constantly to make sure it doesn't burn. Quench the rue with the broth, it should foam slightly so try not to spill any, and after it deflates a bit add the horseradish paste to taste. I tend to go for 2 table spoons (quite spicy) but make sure to make the sauce as spicy as you want it to be, the more horseradish the spicier it'll be.
Pour your sauce onto one of the tender peaces of meat extracted from your rosól and enjoy. This seemingly simple dish always fills me with great glee and a sense of accomplishment. There's nothing quite like a peace of meat with horseradish sauce, both a result of delicious soup.
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