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afinickyguide · 2 months

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episode 131: kender loaf 🍞🥄💖

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grandmawitch · 1 year

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Traveler’s Stew from the Heroes’ Feast cookbook 🥣

My friend’s mother’s husband got some ostrich meat of all things so I had to figure out how to cook it. I think it tastes like beef & is v similar to the texture of beef as well but my partner disagrees 🤣

It works well in this stew though if you ever find yourself with gifted ostrich meat 🤷🏻‍♀️ very tender.

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heroes-feasting · 1 year

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Delzoun "Tide-Me-Overs"

“While these are customary consumables at Hornmoot, the traditional human-dwarven trading festival that marks the dawn of Spring, there isn’t a holiday on the eventful dwarven calendar that doesn’t feature these scrumptious meats on the menu.” - Heroes’ Feast, p. 90

Personally, you’d be hard-pressed to find a more dwarven food than the good old-fashioned meatball.

Heroes’ Feast’s Delzoun “Tide-Me-Overs” bring dwarven kitchens to life with these extremely tasty and juicy meatballs! Leagues better than anything you’d buy at the grocery store, I would absolutely suggest making these yourself.

This recipe is also ridiculously forgiving. Once, I doubled nearly all the ingredients by accident, aside from the meat, and they still came out amazing!

If you don’t eat pork, no worries! They’re just as tasty using only beef!

Check out below for tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep: 15 mins Cook: 1h 30 mins Total: 1h 45 mins

Ingredients:

¼ cup (60 ml) heavy cream*

1 egg

2 slices dark bread (such as rye), crusts discharged, remainder torn into pieces**

3 tbsp. (43 g) unsalted butter

1 small onion, finely chopped

Kosher salt

¼ tsp. (2 g) ground allspice

8 oz (225 g) ground pork

8 oz (225 g) lean ground beef

Freshly ground black pepper

2 tbsp. (8 g) all-purpose flour

1 ½ cups (350 ml) low-sodium chicken broth

1 tsp. (4 g) light brown sugar

1 ½ tsp. (7 ml) soy sauce

½ tsp. (2 ml) fresh lemon juice

3 tbsp. (12 g) finely chopped fresh dill or parsley

* I’ve used both heavy cream and half-and-half with no issues.

** I used Vienna-style Pumpernickel Bread, cut into standard ½ -inch sandwich slices at the thickest part of the loaf.

In a large bowl, whisk together the cream and egg (top-left).

Add the bread, mix well, and set aside, stirring occasionally, until the bread is softened, about 20 minutes (top-right).

Using a fork or sturdy spoon, mash the bread into a paste and set aside (bottom).

NOTE: Apparently, the bread is not what binds the meat/other ingredients together, but works with the milk to give the meatballs moisture and texture! The eggs are the only binding ingredient.

In hindsight, this makes sense, since in baking eggs are a binder…

Meanwhile, in a skillet over medium heat, melt 1 tbsp. (14 g) of the butter. Add the onion and ½ tsp. (3 g) salt and cook, stirring, until softened, about 4 minutes (left).

Add the allspice and cook, stirring, until fragrant, about 40 seconds (right).

Remove from heat and let them cool to room temperature. Laying mine in a single layer in the skillet, it took about 10 minutes.

TIP: Don’t be afraid to eat some of the onions to see if they’ve softened enough.

TIP: Cooling my onions in a single layer in the skillet took about 10 minutes.

Preheat the oven to 475℉ (245℃) with a wire rack in the middle of the oven. Coat a large wire rack with nonstick cooking spray and set it in a large, rimmed baking sheet.

Add the cooled onion mixture, pork, ground beef, baking powder, 1 tsp. (5 g) salt and ½ tsp. (1 g) pepper to the bread paste and, using a large spoon or your hands, mix until well combined and uniform.

TIP: To save yourself time when doing the dishes, line the baking sheet with aluminum foil so you don’t need to scrape any burned bits off.

NOTE: Personally, I didn’t run into this problem while making mine, but it’s important to only mix the meat mixture until everything is just combined. Overmixing will result in stiffer, tougher meatballs.

With moistened hands, form the mixture into generous 1-tablespoon-sized balls (left).

Arrange the meatballs on the rack in the baking sheet and bake until lightly browned, about 20 minutes, rotating the pan halfway through (right).

NOTE: I had to make double the amount of pork/beef meatballs since 8 oz packages of each ground meat were not available. Expect about half the amount of meatballs that you see here if making this yourself.

NOTE: The meatballs will sag through the wire rack a little bit when placed, this is fine!

NOTE: The ones shown above are the size Heroes’ Feast recommends. I wanted them to be a little bit larger the second time I made them, so I went for golf-ball sized. The cooking time stayed the same, but I found the weight of them might have been a bit too much and they lost way more structure than the smaller ones.

However, that was also the time I accidentally doubled all the ingredients aside from the meat, so I’m sure there was more at play there. Just something to keep in mind. They still came out great though! In fact, they’re the ones shown in the final picture.

Wipe out the skillet used for the onions to remove any stray onion bits, set it over medium heat, and melt the remaining 2 tbsp. (28 g) butter. Stirring constantly, cook until fragrant and a shade darker, 1 to 2 minutes.

Add flour and cook, stirring constantly, until golden, 2 to 3 minutes (top-left).

Switch to a whisk and, whisking constantly, gradually add the broth. Continuing to whisk often, cook for about 2 minutes (top-right).

Add the brown sugar, soy sauce, lemon juice, and ¼ tsp. (0.5 g) pepper and continue to whisk and cook until thickened, about 2 more minutes (bottom).

NOTE: The Heroes’ Feast “cook’s notes” mentions that the sauce will thicken quickly as it cools, and to add extra chicken broth to loosen the consistency.

They’re absolutely right! It’s more obvious in the next pictures but the sauce thickens a lot. It’s also a lot darker than what’s shown in the preview image in the book, so I’m not sure how much extra broth they had to add, but it seems like quite a bit.

Add meatballs to the sauce and simmer, stirring occasionally, until heated through, about 4 minutes (left).

Stir in most of the dill or parsley and taste and adjust the seasoning with additional salt and pepper, if necessary (right).

Transfer to a serving dish, sprinkle with remaining dill or parsley, and serve hot.

Overall, I would give this recipe a 5/5. It was a little daunting since the ingredients list was so long, but once I got started making the meatballs it was actually remarkably simple! They’re really juicy, have great texture, and the allspice-seasoned onions are so tasty!

The sauce is a little awkward to make, but it does add amazing flavour. But, again, the meatballs retained so much moisture you don’t really need a sauce to enjoy them!

Honestly, if you have the time and are sick of store-bought meatballs, definitely give these a try.

Finally, as I mentioned earlier, you can totally make these with only beef (shown in the final picture above)! They’ll still retain quite a bit of moisture and be super delicious.

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cupadoodles · 1 year

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DND food doodles

#illustration #art #food illustration #dndart #dnd5e #dnd stuff #fantasy art #fantasy #fantasy food #dungeons and dragons #roleplaying #rpg #dnd item #food art #concept art #drawing #dnd cooking #pathfinder #artists on tumblr

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xx-spooky-xx · 1 year

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I MADE BREAD

for christmas my mom got our family the official dnd cookbook and today i finally got around to making stuff from it! This is the elven bread! (it’s just cinnamon swirl bread lol)

in the background you can actually see the chocolate butterscotch oatmeal cookies that my brother made from the halfling section of the book.

from the book i also made the hand pies from the human cuisine section for dinner!

i did a lot of baking/cooking today XD

#dnd #dungeons and dragons #dnd cooking #dnd cookbook #cooking #baking #cookies #bread #cinnamon swirl bread #i actually made these in preparation for the dnd session that i’ll be playing with my family later #we only play like once every few months XD

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macy-bee · 1 month

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i do love that the series explained from the first episode that the gang will have to dig falin out of the dragon to resurrect her and we knew it was gonna be kinda fucked and yet we still weren’t expecting THAT

#hi anime onlys #dungeon meshi #delicious in dungeon #im feeling traumatized and blessed at the same time #my horror-loving heart has been appeased by a cute lil dnd cooking show

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friberchi · 3 months

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Paladin / Oathbreaker / Bard

#baldur's gate 3 #bg3 #tiefling #tav #gale of waterdeep #gale #gale bg3 #gale dekarios #tara bg3 #dnd #dnd oc #by fri #oc: eadgar #cooking my tav's backstory #art #fantasy #illustration

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magnificentmicrowave · 3 months

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which awful fantasy bastard are YOU⁉️

#old draw from 2021 that i never posted here but i still think i cooked. i wanna do more stupid shit like this #illustration #drawing #art #oc #fantasy #dnd

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nburkhardt · 4 months

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Claudia definitely calls Steve “my baby”.,,,. it’s only been like a day of knowing him.

She clocked him as a scared, sad boy immediately and decided that he’s her boy and will do anything to protect and care for him.

She watched him be silly with her Dusty and just went ‘that’s my baby. I gotta get adoption papers!’

#steve harrington #claudia henderson #henderfam #stranger things #Steve & Claudia #nburkhardt writes #mama Henderson has so much love for her boys #I like to imagine her and Steve cooking together while Dustin rambles about dnd

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oldschoolfrp · 2 months

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In the beginning there was Dungeons and Dragons™ -- Original Dungeons and Dragons, later called the Collector's Edition. Then there were Greyhawk and Blackmoor and Eldritch Wizardry, which were essentially Expanded Original D&D. Then came Advanced D&D (which was advanced Original D&D), and Basic D&D (which was basic Original D&D). And ultimately, we have Expert D&D, which is expert Basic D&D, not expert Original D&D, or expert Advanced D&D; and Expert Basic D&D brings it all to the same approximate scope as Original D&D. One gets the impression that the TSR crew spends its off-hours designing mazes for rats to become lost in.

Aaron Allston summarizes the history of D&D editions through the first 8 years, from the opening paragraph of his review of Cook & Marsh's Expert D&D rules in The Space Gamer 38, April 1981. His review is generally positive, noting that it is much better edited while fixing some but not all problems with the original game:

I wish I had had the Basic D&D series when I began gaming. The rules sets are legible, indexed, punched for 3-hole notebooks, reorganizable, and, best of all, understandable. One actually can learn the game from the rules, something not possible with Original D&D. That is, however, perhaps the most annoying part about this set of rules. With sufficient playtesting, it could have been released seven or eight years ago, instead of the original set. This series is the product of hindsight.

The complete 1981 B/X D&D (Moldvay's Basic and Cook & Marsh's Expert) remains one of the best-loved early versions of D&D, directly inspiring many of the OSR clones like Labyrinth Lord and Old School Essentials.

#Aaron Allston #Dungeons & Dragons #D&D #gaming history #dnd #The Space Gamer #Dave Cook #Steve Marsh #Expert D&D #OD&D #BX D&D #Dungeons and Dragons #Space Gamer #1980s

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afinickyguide · 1 month

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episode 134: hot river crab bites 🦀🥖🌊

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heroes-feasting · 1 year

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Stuffed Egg-Battered Toast

“There’s nothing more comforting to a comfort-obsessed halfling than the warm intermingling scents of vanilla, maple, and walnuts filling their home.” - Heroes’ Feast, p. 120

French toast is a staple of Sunday Brunches everywhere, and it’s easy to see why. This fried breakfast bread is easily customized with whatever you want. Syrup? Eggs? Fruit? It’s all fair game to this tasty toast!

Taking a swing at its own version, Heroes’ Feast’s Stuffed Egg-Battered Toast looks to change it up by putting its toppings inside, rather than on top.

With each slice stuffed with mascarpone, walnuts, and a truly questionable amount of vanilla extract, your kitchen and taste buds are surely going to be treated to that homely vanilla smell that halflings crave so much.

Check out below for my notes on the results and for tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep: 5 mins Cook: 25 mins Total: 30 mins

Ingredients:

4 ounces (½ cup, 120 g) mascarpone, at room temperature

¼ cup (25 g) walnuts, finely chopped

2 tsp. (10 ml) pure vanilla extract*

4 (1-inch-thick) slices of brioche or challah

2 eggs

½ cup (120 ml) whole milk

¼ tsp. (2 g) kosher salt

2 tbsp. (30 g) unsalted butter

½ cup (120 ml) maple syrup

Confectioners’ sugar for dusting**

* That uh… sure is an amount of vanilla for a ½ cup of mascarpone.

** I used chopped strawberries instead.

In a small bowl, stir together the mascarpone, walnuts and vanilla. (I forgot to take a picture of this each time I made it. L.)

Use a thin knife to cut a 2-inch-long slit through the side of each slice of brioche, creating a pocket.

Gently open the pocket and spoon 1 tbsp. of the mascarpone mixture into each slice.

TIP: As mentioned in the “cook’s notes” section, the bread is very delicate and tears easily- so take extra caution when opening and stuffing the pockets.

Alternatively, the notes mention that you could use ½-inch slices and spread the mixture between them like a sandwich. However, I worry about its structural integrity while dipping it in the egg mixture or flipping it in the frying pan.

But, since stuffing each slice is a pain, it might be worth going with the sandwich method.

NOTE: Only stuff the slices if they’re cut 1-inch-thick. ½-inch and even ¾-inch slices are way too thin and will tear.

In a pie dish or shallow bowl, whisk together the eggs, milk, and salt.

BEFORE DIPPING the slices, melt 1 tbsp. butter in a large skillet over medium heat.

Dip two stuffed slices into the egg mixture, turning to soak both sides and letting any excess batter drip back into the bowl.

TIP: You only need to let each side soak for a few seconds. Any longer than 5 makes the bread mushy.

Place the sides in a skillet and cook for 2-3 minutes per side, until golden brown. Use a spatula to transfer the toasts to a warm plate.

Repeat to cook the remaining two stuffed slices.

Meanwhile, warm the maple syrup in a small saucepan over low heat for a few minutes.

TIP: The “cook’s notes” section mentions that warmed marmalade can be used to replace the maple syrup.

NOTE: I misread the instructions for this step and cooked all four slices at once. To fix the uneven browning, I flipped the lighter parts to the middle of the pan for about 20 seconds after cooking each side.

NOTE: To save on dishes, I chose to not warm my syrup.

Top the toast with strawberries (and/or confectioners’ sugar), drizzle with the maple syrup, and serve.

Overall, this recipe has one thing really working against it: the vanilla extract.

Personally, I found the filling to be inedible with 2 tsp. of vanilla extract in the mascarpone mixture. The alcohol in the extract doesn’t have enough time to cook out and leaves everything with a distinctly alcoholic taste.

This would be fine if other flavours used in the recipe complimented the taste of the alcohol or if the taste was expected (like an alcoholic french toast). Unfortunately, nothing here works with it and, being a breakfast food, it isn’t expected. So, it ends up overwhelming the toast and making it unappetizing.

My solution to this was to cut back the vanilla extract to ½ tsp. The taste was still a little strong, but there was an improvement. If you’re planning to make this at home, consider cutting the vanilla back even further, or try using vanilla bean instead to skip the alcohol entirely.

It’s also worth mentioning that the mascarpone makes these very rich. Interestingly, I found that the syrup and strawberries really helped cut the richness. You’re still only going to eat one though.

Finally, as mentioned in a previous step, although the structural integrity might be questionable with the sandwich method, it might be worth it just to skip spooning the mixture into the pockets. The mess it creates really makes you wonder if it’s worth it.

All in all, the unaltered recipe gets a 2.5/5, going up to 4/5 when the amount of vanilla extract is reduced. Still losing points for the remaining alcoholic taste and messy and needlessly difficult construction.

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dnd-smash-pass-vs · 21 days

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Graz'zt, The Prince of Pleasure, this is the demon lord of hedonism and debauchery! 9 ft (2.7 m) tall but can shapeshift endlessly into other humanoids as bonus action (so like, in a second while doing other things). Has mastery of mind control and invisibility, telepathy and telekenesis, knows all languages, and makes all flat surfaces near him so shiny they act like mirrors! He's also...not originally a demon. He's a devil. An archdevil who said screw the whole hellish regime, I'm just going to take the abyssal layers I conquered for myself!

Man's all about subtlety manipulation, indulging in endless luxury and pleasure, and loves turning purity perverse. As you might expect, he's basically the Abyss's lord of sexual delight, so like...yeah he's about as good as you'll find on that front, especially as a one-night stand. Absurd amount of lovers, including a TON of powerful pissed-off exes. Like the Queen of Succubi. And Tasha. Like Tasha's Cauldron Tasha, who is also Baba Yaga's daughter Iggwilv. But that's beside the point, I'm asking if you'd fuck the demonic king of fucking.

#graz'zt #dnd #dnd5e #apparently another epithet for him is “The Dark Man”. Um. I guess I can't argue with that as accurate. but like. Really?#Like until recently his big fancy titles were “The Shadow King” and “The Dark Man.”#It kinda sounds like Monty Cook thought “oooh might get in trouble if I just call him ”That black guy.“ Where's my Thesaurus?#Not saying that's what he did. Just what it looks like.#DnD 5e #d&d #smash or pass #5e #monsters of the multiverse #mpmm

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caemidraws · 10 months

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we had session

#dnd #dungeons and dragons #ocs #comics #good news everyone n bad news for me #we're cooking a comic #scheduled release 2047 #also can i get a F i had a divorce speech ready but it got too late

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gavamont · 1 year

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A wizard that uses a wooden spoon for a wand and stirs extra love into their chocolate chip cookies with it. Also a +4 bonus to dexterity and constitution saves for the next 24 hours.

#wizard #wizardposting #wizard shit #wizardblogging #wizardblr #dnd #dungeons and dragons #d&d #baking #wizard posting #also for beating impatient guests that lurk by the kitchen while they cook

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thebeardlyben · 1 year

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Since I haven't done much art of him yet since he is quite a new D&D character, here's my half-orc gnoll Barny kneading some bread dough :)

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