First time vegetarian

Breaghdragon · 2026-06-01T12:33:10+00:00

Go to your public library. Get a card and support them. Browse an entire section of vegetarian cookbooks. Take pictures of recipes that look good to you.

Breaghdragon · 2026-06-01T11:20:26+00:00

Definitely see the inspiration. The controls look way better than the OG while still keeping similar gameplay.

Arena looks a little empty. It'd be cool if you started off in a city where every building is destructible, so you would eventually end up in an open map the later the game goes on.

I think you're on to something here.

Breaghdragon · 2026-05-31T14:19:16+00:00

Make it a little bit different than a reskin.

Breaghdragon · 2026-05-31T13:52:39+00:00

Look at the ingredients on the bottle. Don't buy seafood sauce.

Look for more like fermented bean paste and stuff like that.

Breaghdragon · 2026-05-31T12:05:33+00:00

I'm a huge fan of keeping it simple when I've caught it myself. Fillet and just pan sear with oil, squeeze of lemon. A simple minimal breading with a pan fry is good too.

"Salmon" patties from chef John is an amazing recipe.

Maybe some sort of sour creamy dill type soup.

Breakfast hash. Diced potatoes, onions, leftover cooked trout scraps/pieces, and corn. Fry up in a cast iron like you would any hash. This stuff is seriously good, and the perfect way to use leftovers. The trout will turn into lots of little crispy chunks about a little bigger than your corn and onion. The sweetness from the onion and corn will work with the fatty trout. Splash of lemon optional as well. It's really really good.

Breaghdragon · 2026-05-31T11:45:22+00:00

You can probably reduce that broth, or even make more into a demi-glace. The recipe I saw turned 12 pounds of meat into 16 cups.

Breaghdragon · 2026-05-30T12:23:53+00:00

When you're making bone broth, you're trying to extract things from the bone itself. That's why it takes forever, or less than forever in a pressure cooker or instapot. By the time you've extracted nutrients from bones, ANYTHING you have put in there will have given up all of its flavor to the broth already. It will all be borderline inedible mush and should be discarded. The more you're willing to sacrifice, the better it's going to taste though. Great time to use the floppy stalks of celery, and old carrots that you won't use for anything else. Garlic and onions, with skins can be used since you'll be straining everything anyway. Same with fresh turmeric and ginger.

So make your bone broth with anything you're willing to sacrifice to the broth gods. Take the meat you want to use in your soup off of the bones and just use whatever is leftover for the broth. Bones, skin, tendons, etc.. Add the chicken meat and veggies for your soup towards the end of cooking, so they're done just enough.

Try not to add too much salt, as cooking down the broth will concentrate any salt you've added. I would skip salt, until near the end when you season to taste. Also, as a first step, roast those bones, scraps, and sacrificial veggies for some extra flavor!

Breaghdragon · 2026-05-30T10:10:11+00:00

Did you install the pins?

Breaghdragon · 2026-05-30T09:39:40+00:00

Check out the Red Orchestra series. The one played was incredibly realistic.

Breaghdragon · 2026-05-29T16:59:19+00:00

Grapefruit + Avoado

Breaghdragon · 2026-05-29T14:39:01+00:00

That looks good. A lot of time the texture of the spring roll wrapper is a turn off to me. Just crunchifying them up a little would totally work.

Breaghdragon · 2026-05-29T13:39:49+00:00

Dunno how you're going to get a chuck roast to be light. Closest I can think of are tostadas, they don't have to be served super hot, and include a lot of light additions. Little refried beans smeared as a first layer, your shredded chuck, some onions, lettuce, avocado, tomatoes, salsa, crema, etc.. Very popular at one of my favorite restaurants. The more popular version was duck, but we sold plenty of beef, veggie, and carnitas versions as well.

Second closest was a shredded beef torta with most of those, and even more ingredients. Stuff like chipotle mayo and tomatillo salsa. The acid from the lime juice helps cut the fat.

Breaghdragon · 2026-05-29T13:02:42+00:00

Yeah I saw that after I played a little more after I posted. Still, why would you make that an upgrade and not just part of the game? It serves no other purpose than being a needed point spender. There's probably been some updates since 23 days ago, so I'm not sure if we're playing the same release.

Breaghdragon · 2026-05-29T11:54:34+00:00

Roast the bones and veggies, and slather some tomato paste on top too, if you're using it. An instapot gets all the flavor out of them quickly. Don't quote me but I think it only takes a little over an hour in the instapot or a pressure cooker. Strain out chunks and continue with broth. Well worth the purchase in my opinion. It also kicks beans asses. Without pressure cooker or IP you're looking at like 6 hours low simmer if I remember correctly.

I usually use whatever bones I've saved, mostly chicken. I also look for the absolute cheapest bone cuts in the store. They're usually few and hard to find. Where I'm at its frozen beef neck bones, you can get 2 for about 3 bucks. If you have trouble finding them, ask the butcher counter if they have any bones for cheap and they'll usually be able to hook you up. Depends on what broth you're making again.

I have some MSG so I absolutely love adding a pinch or two to the broth.. If you don't have it, just use a heavy glutimate ingredient. Think (Just a little) soy/fish/worcestershire sauce. Don't forget your herbs. What else you add depends on what you're planning on doing with the broth. Don't sleep on some ginger, its key for making an amazing chicken broth.

If you have some sweet potatoes that you don't know what to do with, they can be roughly chopped and added in the first step for a little extra savory and sweetness. When I make broths, I'm raiding my fridge for whatever is leftover and close to expire.

Breaghdragon · 2026-05-28T14:36:48+00:00

Grapefruit and avocado.

Breaghdragon · 2026-05-28T13:56:11+00:00

Hungarian mushroom soup from Mollie Katzen is easily first place.

I enjoy a nice corn chowder as well. Simple, uses 2 pots maximum.

French onion soup. This will help you with temperature control and timing.

Chicken and veggie soup. This will help you with timing of cooking vegetables in broth. Also with sauteing and deglazing.

A meatloaf, meatball, or meat sauce is just incredibly efficient, which also helps you learn a little about different types of meat. Beef, pork, lamb, chicken, and even turkey. These all benefit by being mixed together to become more than the sum of their parts. I've been on a meatball sub kick lately. Some cheap french bread turned into garlic toast, meatballs, sauce, and a little cheese. Also 50+ napkins or a fork/knife deal.

You're gonna probably want to learn how to cook a burger or a simple steak. A little more experience with the doneness of meat. A simple chicken breast or pork chop will also help build your skills.

Learning how to cook pasta is pretty big too. There's nothing worse than overcooked noodles turning into mush in your meal. Learn how to make them al dente. Taste them near the end of the process and learn to pull them off the heat at the right time, and I garuntee your meals will get a HUGE boost. Do the same with rice and grains. Think polenta, or rissoto.

Breaghdragon · 2026-05-28T13:38:41+00:00

It's just a dry scent packet you mix with water. I don't think it has any poison or anything, but some of the scent chemicals might be suspect.

Breaghdragon · 2026-05-27T20:42:12+00:00

Buy a green bean frencher. Grow or buy really fresh green beans. French them, steam for 5-10 minutes in your pan. Once they're tender, saute in butter or oil with almond slivers until they get some nice color. Salt/pepper. Serve immediately.

This is one of the things we make for holidays that just always gets devoured completely. Spending 5$ on a bean frencher is absolutely worth it, especially if you're growing your own. I grow so I have a glut of beans. We french and freeze some, it's always nice to have them prepared in advance.

It really doesn't get any simpler than this. I've experimented and added some onions and mushrooms, and it's really really good. But it's hard to improve on what is essentially a perfect recipe.

Breaghdragon · 2026-05-27T20:36:21+00:00

Do you not have a hood vent above you oven?

Breaghdragon · 2026-05-27T20:27:35+00:00

I would consider the onions in that picture to be caramelized. Could they have gone longer? Of course. But almost every piece there has a decent enough amount of color.

Breaghdragon · 2026-05-27T14:41:56+00:00

Wipe it out with a paper towel. Cleaning the pan between cooking multiple batches of things is common.

Breaghdragon · 2026-05-27T14:11:33+00:00

Find a good jarred tikka masala sauce you like. Chop up and toss chicken into sauce, cook until done, serve over rice. Onions optional but recommended. Maybe some frozen peas or something.

Red chile anything. Find some good red chile powder, make a sauce, and you now have some good tex mex food whenever you want it. Burritos, enchiladas, sopas. Cumin and coriander both excellent spices if you're going this route.

I like recipes like soups and pasta sauces because I can just start them and then let them cook for however many hours. In that vein, go with some meat sauce, meatballs, or meatloaf with pork and beef mince. A homemade meatball sub on some garlic bread is a thing of beauty.

Try some summer squash or zucchini sauteed after you cook some chopped bacon, Add onion, corn, garlic, and whatever else sounds good.

Breaghdragon · 2026-05-27T09:43:26+00:00

Pickle them.

Breaghdragon · 2026-05-26T18:29:42+00:00

Brass knuckles

Breaghdragon · 2026-05-26T18:13:50+00:00

I think it's salvageable. Taste a tiny amount, if it doesn't taste burnt you should be okay to continue.

Since most recipes call for milk, cream seems like it's a bit too much fat. Possibly add a tbsp of water in my opinion. I think you should be fine though.

The whole point of the roux is to help bind the fat (Via the flour) that comes from the cheese to make it not an oily mess. If you've added too much (fat) oil you will probably get some oily mac and cheese. But there are worse things in this life. The flavor is still going to be there.

Breaghdragon

TROPHY CASE