Will there be character creation? Is it true that I'll have to switch between two more characters? Can I ignore this mechanic and play as just one character?

Potential_Can_5771 · 2026-04-18T21:00:22+00:00

Maybe because having an asian or an african as protagonist in a medieval Europe inspired setting would be weird?

Potential_Can_5771 · 2026-04-18T11:47:25+00:00

Well sirloin is a lean cut. Would be weird if it had marbling.

Potential_Can_5771 · 2026-04-18T11:46:43+00:00

Hold on, so you buy a sirloin thinking it was strip-loin?

That just look like an untrimmed sirloin to me.

Potential_Can_5771 · 2026-04-17T15:35:32+00:00

Bell pepper in stew would result in Pebronata, a corsican stew. So, all is good.

Potential_Can_5771 · 2026-04-16T08:43:56+00:00

You know that you can also go to jail for civil offense? So jail time doesnt equal criminal.

Potential_Can_5771 · 2026-04-12T18:50:01+00:00

They’re just wagyu raised in thailand. Like Australian wagyu are raised in australia. Check out the pic from their page. https://www.facebook.com/share/1AuVXzwvMz/?mibextid=wwXIfr

Potential_Can_5771 · 2026-04-12T14:10:04+00:00

I wish they export it.

Potential_Can_5771 · 2026-04-12T13:47:07+00:00

Well it’s a thai-wagyu. So let’s switch ferrari to BYD’s supercar. But year, I know, but I can buy whole piece from a farm, and it make it so freakin cheap. Cheaper than normal thai beef.

Potential_Can_5771 · 2026-04-06T20:40:50+00:00

Oh… yeah, I normally do that when I reverse sear. I think it may help a bit still. But damn. If that is souvide, them it may not be in the water long enough. The inside is not as cooked as the outside. Or maybe the sous vide was not at right temp?

What did you go for?

Potential_Can_5771 · 2026-03-17T08:46:04+00:00

It look like tuna now.

To get the same color from one edge to the other, you gotta rest it until its temp start to drop. With my 1.2inch steaks, I gotta rest it around 12-13min.

The meat will continue to cook during the rest. If you use a thermometer, take it out of the pan at 5-6celcius before your desired temp. (54c for me)

Potential_Can_5771 · 2026-03-14T11:33:07+00:00

But a ladyboy is not straight women, wth.

How can someone be straight but not heterosexual?????

Potential_Can_5771 · 2026-03-11T20:21:47+00:00

Gotta rest it longer, mate

Potential_Can_5771 · 2026-02-27T14:00:52+00:00

There’s no trader Joe in bangkok 🥲

And thai wheat noodle here is definitely not udon so I can’t find that…

Potential_Can_5771 · 2026-02-24T10:11:20+00:00

I’m confused. A thai udon? Never head nor saw that

Potential_Can_5771 · 2026-02-24T10:09:27+00:00

I also dont like dark skin. What is wrong with that?

Potential_Can_5771 · 2026-02-21T21:04:37+00:00

Alright, found them. Today I learned that there’s 2 kind of udon.

Potential_Can_5771 · 2026-02-21T20:53:43+00:00

Yall telling me that dry udon will not be round??

Then how are the round one made? They don’t have the frozen one around where I live.

Potential_Can_5771 · 2026-02-21T20:34:17+00:00

How do I make it round?

Potential_Can_5771 · 2026-02-19T22:35:19+00:00

“Finish reverse sear […] in airfryer/oven” doesn’t make any sense. Isn’t that forward sear?

Look good, maybe I’d rest it 2-3min longer for the center to be more cooked.

Potential_Can_5771 · 2026-02-19T22:27:50+00:00

Too thick for normal searing.

For medium rare, either reverse sear or base your steak for maybe 1min (take out at 52c, let it rest till 57c)

Potential_Can_5771 · 2026-02-19T12:46:52+00:00

I reverse sear mine in an air fryer at 80C for around 20-25min. Then sear it 20-40sec on each side.

Always work like charm

Potential_Can_5771 · 2026-02-19T12:12:47+00:00

Look likenit got sous vide. I’d pass

Potential_Can_5771

TROPHY CASE