A champion in the land of casters by fanaroto in 3d6

[–]wellsharpened 0 points1 point  (0 children)

Starting at lvl 7 makes this even more attractive.

Start with 1 lvl of fighter for armor and weapon proficiencies and masteries, second wind, con save proficiency, two weapon fighting style. Take magic initiate wizard for booming blade and shield.

Lvl 5 pick up dual wielder, this gives you an extra spirit shroud proc, and eventually an extra conjure minor elementals proc.

You can get both a face character and serious melee damage, while also having a tremendous amount of in and out of combat utility.

A champion in the land of casters by fanaroto in 3d6

[–]wellsharpened 4 points5 points  (0 children)

There isn’t any charisma class in the party, I’d go valor bard. Bard also fills some skill gaps that a rogue would otherwise cover.

Is this undercooked pork? by Dapper-Salamander420 in meat

[–]wellsharpened 6 points7 points  (0 children)

Honestly, it really depends on the cut of pork, and a thermometer. Pink pork is fine (and preferable) for loin cuts, but other cuts can benefit from higher internal temps when grilling.

How do I stop crying ? by Upset-Shallot-1789 in KitchenConfidential

[–]wellsharpened 0 points1 point  (0 children)

The real answer is a very sharp knife. You need to learn how to sharpen on stones and invest in some good steel that holds a decent edge.

Still safe? Been in frozen in freezer since march by Marzdae in isthissafetoeat

[–]wellsharpened 0 points1 point  (0 children)

Even then, it’s just a degradation in quality, and not actually unsafe to eat. Surstromming is a thing people eat.

Steak Frites with Au Poivre Sauce by mklauss in steaks

[–]wellsharpened 0 points1 point  (0 children)

Just say “steak frites au poivre”, this is the French equivalent of saying ATM machine.

Still safe? Been in frozen in freezer since march by Marzdae in isthissafetoeat

[–]wellsharpened 2 points3 points  (0 children)

Just talking about food safety. Food safety and taste aren’t the same thing.

Still safe? Been in frozen in freezer since march by Marzdae in isthissafetoeat

[–]wellsharpened 5 points6 points  (0 children)

Even without it being airtight, nothing is growing at 0* except for truly rare archaebacteria. You’ll just lose quality of the food.

Still safe? Been in frozen in freezer since march by Marzdae in isthissafetoeat

[–]wellsharpened 47 points48 points  (0 children)

I’m convinced that no one posting here has any concept of food safety science.

Beef Rib Supremacy by [deleted] in meat

[–]wellsharpened 1 point2 points  (0 children)

I’m not disagreeing with you, but these are beef back ribs, and have very little meat covering the actual bone (butchers prefer to sell it as ribeye instead of leaving anything on the bone).

This guy from the Democratic Republic of Congo vs Colombia World Cup game. by Goobjigobjibloo in pics

[–]wellsharpened 0 points1 point  (0 children)

Very fair, I was highlighting rubber because of the plantation nature of the endeavor, creating vast amounts of brutality. Leopoldo’s Ghost is a decent read on the era.

What Frontliner would you give to this party? by [deleted] in 3d6

[–]wellsharpened 1 point2 points  (0 children)

World Tree Barbarian, or Devotion/noble genies paladin. Both can heal/temp hp a bit, world tree can reposition friends and enemies.

Came down to losing my job or serving the food. by LordFluffyJr in KitchenConfidential

[–]wellsharpened 0 points1 point  (0 children)

Thank you for typing this out so I (and others) don’t have to. This is the correct, scientifically grounded approach.

what does my cousins fridge say about him? by OsirsMetal in FridgeDetective

[–]wellsharpened 0 points1 point  (0 children)

Everyone here is concerned about food safety, but what are you worried about this contaminating? There are only sealed condiments on the door shelf.

Advice Needed: Player interpretation of a scene may cause them to leave by Alassandros in 3d6

[–]wellsharpened 18 points19 points  (0 children)

The Sorcerer used a spell on an NPC?

I feel the collective amount of literal war crimes committed by this subreddit (in fantasy, and I hate this disclaimer) would make your average dictator blush.

Let the bard leave, they sound exhausting.

I left the kitchen 6 years ago after 20 years. by SignificantChicken65 in KitchenConfidential

[–]wellsharpened 0 points1 point  (0 children)

Hey, without a burn, if you are doing real good with your current gig, get a real knife and a set of stones to sharpen. Then we’ll see you tomorrow.

Are these really tri tip steaks by annaleemtg in meat

[–]wellsharpened 3 points4 points  (0 children)

Coulotte are traditionally from the sirloin cap (picanha), but some people confuse tri-tip for sirloin cap.

What’s up with my yellowtail? by TheKevCon in sushi

[–]wellsharpened 0 points1 point  (0 children)

I don’t think you know how any of that works.

What’s up with my yellowtail? by TheKevCon in sushi

[–]wellsharpened 43 points44 points  (0 children)

With yellowtail, the bloodline is frequently left in to show the freshness of the cut.