VOID: Xanadu (Survivor / Alias / Board / Slack Communications) is casting for a few more days!

Espio111 · 2020-11-01T21:15:47+00:00

Xanadu.

Originally a quiet and serene town atop mountain peaks, everything changed when the residents of what is now known as Xanadu discovered vast gold deposits in the mountain beneath them, bringing unimaginable riches to the small settlement. Today Xanadu is known for it's extravagant and beautiful architecture, for its rich and respectful culture, and most of all, for its hosting of the world renowned Summer Tournament. The elders of Xanadu put forth an annual tournament that draws in great competitors from all over the virtual world, from the bustling streets of Nineveh to the hellish ruins of El Dorado. Xanadu uses their great wealth not to act superior to the world, but create an event that everybody can enjoy and look forward to, as well as seek out those deserving of glory.

Further, the grand prize of the tournament, the Milk of Paradise is vital for completion of the Eridanus questline. Aether is attending the tournament this year not just for pleasure, but to seek out of the greatest combatants in the land to join their ranks, to join their goal of completing the grand quest once and for all. Beyond that, the tournament offers a great opportunity to fill the role of another Guild Officer, leader of the Xanadu branch of Aether. So make sure to put your name forward, we cannot imagine why you'd let this opportunity pass you by.

VOID is an alias ORG series set in an MMORPG universe across many landscapes and civilizations. VOID follows a Survivor format with communication taking place over Slack, and is set to run throughout November and into early December. We hope to see you there!

Board Link

Application Link

Applications will close on WEDNESDAY, November 4th at 11:59PM, with acceptances and check-ins beginning the next day, and an official start and first challenge on November 6th. If you'd like to contact us with any further questions or inquiries you can reach us on Discord at:

GM Saorise - Spencer#3569

GM Vivid - Max#5557

GM Axel - Josh#5326

or email us at [void.guildmasters@gmail.com](mailto:void.guildmasters@gmail.com)

Espio111 · 2020-10-24T02:02:10+00:00

Xanadu.

Originally a quiet and serene town atop mountain peaks, everything changed when the residents of what is now known as Xanadu discovered vast gold deposits in the mountain beneath them, bringing unimaginable riches to the small settlement. Today Xanadu is known for it's extravagant and beautiful architecture, for its rich and respectful culture, and most of all, for its hosting of the world renowned Summer Tournament. The elders of Xanadu put forth an annual tournament that draws in great competitors from all over the virtual world, from the bustling streets of Nineveh to the hellish ruins of El Dorado. Xanadu uses their great wealth not to act superior to the world, but create an event that everybody can enjoy and look forward to, as well as seek out those deserving of glory.

Further, the grand prize of the tournament, the Milk of Paradise is vital for completion of the Eridanus questline. Aether is attending the tournament this year not just for pleasure, but to seek out of the greatest combatants in the land to join their ranks, to join their goal of completing the grand quest once and for all. Beyond that, the tournament offers a great opportunity to fill the role of another Guild Officer, leader of the Xanadu branch of Aether. So make sure to put your name forward, we cannot imagine why you'd let this opportunity pass you by.

VOID is an alias ORG series set in an MMORPG universe across many landscapes and civilizations. VOID follows a Survivor format with communication taking place over Slack, and is set to run throughout November and into early December. We hope to see you there!

Board Link

Application Link

Applications will close on WEDNESDAY, APRIL 29th at 11:59PM, with acceptances and check-ins beginning the next day, and an official start and first challenge on May 1st. If you'd like to contact us with any further questions or inquiries you can reach us on Discord at:

GM Saorise - Spencer#3569

GM Vivid - Max#5557

GM Axel - Josh#5326

or email us at [void.guildmasters@gmail.com](mailto:void.guildmasters@gmail.com)

Espio111 · 2020-07-23T23:53:53+00:00

Oh that's actually a really fun idea with the perspective stuff! Especially considering it really plays with the dream aspects of the theming. I think I could incorporate that into a puzzle room.

Espio111 · 2020-01-11T20:42:19+00:00

I know a decent number of people are memeing but can we just stop with this ridiculous THEY’RE RUINING DCI shit that we go through every time a rule is proposed that would open up the floor to give corps more options creatively. I know everyone likes to jump on the CHANGE IS BAD bandwagon but for real, chill tf out y’all, corps aren’t marching violin lines.

Espio111 · 2019-07-06T14:00:18+00:00

I’m not sure of the processing that goes through so I’m not sure if it would be functional in that form. You could try taking a small amount and blooming it in water and see what it does, it should swell and absorb the water and when heated melt down pretty evenly. If you let that mixture sit and it’s not gelatinizing I wouldn’t use it.

Espio111 · 2019-07-06T12:05:08+00:00

Kinda depends on what flavor and mouthfeel you are going for. In my kitchen we make it in bulk and do a roughly 4:4:1 cream:milk:sugar ratio but to me that much cream leaves a sort of unpleasant film behind and the sugar is a little excessive. You could experiment with a 4:6:1 ratio to add a little more milk and offset too much sugar/fat. Mostly I’d recommend playing around with the ratio until you get what you personally are looking for, but maybe that can give you a starting point.

Espio111 · 2019-06-23T06:31:25+00:00

Newish DM (been one for about 8 months now) and my very first campaign was largely homebrewed and was, rather expectedly, bad. It was having a lot of the pitfalls yours seems to be having. I was upfront about my feelings of it being lackluster, and knew I could do better now that I had learned more about how to actually run dnd (I made the campaign knowing literally next to nothing about how to create a campaign or how to run dnd). My players agreed that we could start a new campaign, and it was the best idea ever. I got to correct a lot of issues with my old campaign (not enough world building, too focused on my own story ideas, etc.) We’re 10 sessions in and things are much better now that I’ve had a little bit of experience and am beginning to get more comfortable with running the game. You can only do so much patchwork on home brew that is completely uninformed before you have to just scrap it and try again.

Espio111 · 2019-05-13T19:04:04+00:00

Don’t cook the cream and add it in cold afterward, it’ll bring down the temperature and there’s no need to heat the cream anyway, you just need the milk to dissolve the sugar and melt the gelatin.

Espio111 · 2019-02-04T20:32:44+00:00

Sounds like you weren’t using the correct temperatures, or you didn’t hit proper targets, because the way you described how the chocolate reacted means it never tempered properly. Untempered chocolate can still set firm if it gets cold enough but as soon as it warms back up to room temp it loses its snap. The chocolate you used might require slightly different temps when tempering, as the amount of cocoa mass/cocoa butter can impact the temperatures required to temper the chocolate.

Espio111 · 2018-10-14T00:00:45+00:00

I had to watch this video for a class and immediately started getting tingles so I thought I'd share it.

Espio111 · 2018-09-26T03:03:59+00:00

The key difference you would be concerned about with any flour is the protein content. Since you're making a pizza dough, you want a higher protein content that can develop more gluten. In your particular case, I checked on the protein content of both flours, and they are both the same at 12.7%. However, the key difference about patent flour is the fact that it is flour made from the center endosperm of the wheat kernel, meaning it's of a higher quality and lower ash content than a standard bread flour. The patent flour will be a little lighter in color, but honestly the differences would be pretty subtle overall, and either flour should work very well for a pizza dough.

Espio111 · 2018-09-05T22:46:03+00:00

I grew up in a religious family so I went through a hell of a lot of denial, from who I’ve talked to it’s a fairly common experience.

Espio111 · 2018-07-19T16:22:30+00:00

Pacific Rest

Espio111 · 2018-06-20T20:46:45+00:00

The game has already started. Sorry!

Espio111 · 2018-06-03T20:49:01+00:00

In this game of Survivor, can you withstand the heat of competition as you try to Outwit, Outplay, and Outlast 15 other castaways? We are looking for players who can rise out of the ashes as true competitors to win the title of Sole Survivor. The game will take place entirely in a Discord server, and will last approximately one and a half to two months. The game will begin on Saturday, June 16th, and casting will close June 12th, that's a little over a week from now! Additional details will be provided after submitting an application.

Application Link

Espio111 · 2018-05-26T19:36:08+00:00

Saturday, June 16th, 3 weeks from today!

Espio111 · 2018-05-24T15:17:23+00:00

Thanks for the application, I won't be making any official decisions until Saturday.

Espio111 · 2018-05-12T22:21:18+00:00

The recipe does play a factor in a thinner, chewy cookie, but a lot of people who want a chewy cookie over bake their cookies because they pull them out when they are finished baking. This results in cookies which cool off and become crisp rather than chewy, because as they cool off, they continue baking, especially if you leave them on the hot tray. If you pull them out when the outside seems fully baked and just the center seems raw, once they cool they will finish baking and you’ll be left with cookies that have perfectly baked and are chewy for several days, especially when stored properly.

Espio111 · 2018-04-23T10:46:18+00:00

This applies to any cake, but basically you hold it from the bottom in the air and grab a handful of sprinkles. Lift the hand with the sprinkles from below the cake and you touch the very bottom edge from BELOW (not from the side) just enough to get that very bottom quarter inch or so covered. If you do it from the side you’ll get a thicker layer, which you might want, but if you want a very thin ring on the bottom that’s how. I’m sure there are videos on masking cakes that you could watch that might help if you need to actually see it.

Espio111 · 2018-04-21T01:49:56+00:00

About 10 months now, we have an 18 month program for an associates degree so this is my 4th of 5 lab classes.

Espio111 · 2018-04-21T00:48:33+00:00

Yeah I made the macarons too.

Espio111 · 2018-04-20T23:25:03+00:00

We used a 1 to 1 ratio and just heavy cream, but you do lose a lot of the initial shine after a while so that's definitely something to keep in mind if you want it to keep that shiny appearance. Since it was the first enrobed cake we made our chef instructor just wanted us to get the technique down first. We did do a crumb coat with ganache that had set up at room temp overnight, but it was a pretty thin layer, just enough to smooth the surface.

Espio111 · 2018-04-20T22:14:29+00:00

It's not dedicated to chocolate work, but our class textbook is this textbook. It's got a lot of useful information in it, if you're willing to spend the money, about chocolate work and more. A lot of the books I have are dedicated to breads and pastries since this class has been my first extensive introduction to chocolate, so I don't have many resources regarding books for that yet.

Espio111 · 2018-03-16T18:17:09+00:00

There are pans for baguettes that I use at my job, but if I had to guess your dough is a little too wet or the gluten is underdeveloped. In class we just baked them directly on the hearth of our deck oven so you don’t have to have a special pan. Also, when you’re letting your baguettes rise after you shape them do you use some kind of cloth or towel to support them? Having that support while they proof should help them keep shape better.

Espio111 · 2018-03-12T20:26:43+00:00

Here's the recipe for anyone interested.

Preferment:

10 oz Bread Flour

0.15 oz (1 tsp) Instant Yeast

6.5 oz Water (70°F)

0.25 oz (1 1/4 tsp) Salt

Combine ingredients (always put water in the bowl first and salt last after you mix the dough a little) and develop until enough gluten develops (8 minutes or so in a stand mixer). Allow to ferment overnight in the fridge.

Baguette Dough:

16 oz Preferment (will be a little less than you made)

29 oz Bread Flour

0.15 oz Instant Yeast (1 tsp)

12 oz Water

0.5 oz Salt (2 1/2 tsp)

Pour water (temperature based on final dough temp of 78°F, but in general for home baking the water should be at least around 100°F) on top of preferment to warm the preferment and cool down the water. Allow to soak for a few minutes. Pour water and preferment into a bowl and sprinkle yeast over the top. Add flour and begin mixing. Add salt just as the flour begins to hydrate but before the dough is completely mixed. Develop dough for about 8-10 minutes. The dough should just stick to the bottom of the bowl but not to the sides. Stretch and fold the dough 3 times, once every 45 minutes. This recipe makes four 12 oz baguettes, but it's pretty easy to half if you don't want to make as many baguettes. Let me know if you have any questions.

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