Post/Author/DateTime	Post
Fredegar The White 09-24-03, 02:19 AM	I replied to the thread about Volo half an hour ago and remembered about the recipies in his books. Has anyone ever tried to make one? All the ingredients can be found and the one's that can't Elminster gives a substitute. I have infront of me the recipy (is that correct?) for Roast Gamon Pie from bla bla to Cormyr and it looks delicius! If you made one did it taste good? When i get home i will definately try to make one!
Kuje31 09-24-03, 02:28 AM	Originally posted by Fredegar The White I replied to the thread about Volo half an hour ago and remembered about the recipies in his books. Has anyone ever tried to make one? All the ingredients can be found and the one's that can't Elminster gives a substitute. I have infront of me the recipy (is that correct?) for Roast Gamon Pie from bla bla to Cormyr and it looks delicius! If you made one did it taste good? When i get home i will definately try to make one! Nope, never did that. But I once was going to make some of the items from the old Dragonlance sourcebook Inn of the Last Home. But never did that either, except my current DM for his email game made some of the items from that Dragonlance sourcebook. I never did ask him how they turned out....
Fredegar The White 09-24-03, 02:36 AM	Are you stalking me in the boards?;) I just found an Oyster and Rice Soup! Darn they look delicius!
Kuje31 09-24-03, 02:44 AM	Originally posted by Fredegar The White Are you stalking me in the boards?;) I just found an Oyster and Rice Soup! Darn they look delicius! :angel: :behold: :heehee And yeah, some of those are interesting recipies.
CaffeineGenasi 09-24-03, 06:01 AM	That sounds like a nice change from Doritos and Pepsi for a game night. (of course, I like to cook. It might not be the right choice for someone who didn't.) Does anyone know where all of those recipes can be found?
Fredegar The White 09-24-03, 06:50 AM	I have spotted these in Volo's bla bla to Cormyr: Roast Gamon Pie, page 29 Blentra's Oyster and Wild Rice in Mushroom Soup, page 47 Blentra's Cider and Vinegar Oyster Sauce, page 48 Stag Sausage, page 89 Rabbit Pate, page 91 Gonna download and check the other volumes too. I'm pretty sure there are some in bla bla the Sword Coast. p.s. That Oyster and Rice Mushroom soup makes my mouth drool just by reading it!
Poiniard 09-24-03, 09:04 AM	Volo's Guide to the Dalelands: Stuffed Turkey Pie, page 68 Old Tower Fowl, page 112 Boar and Chestnut Deep Pot, page 146 High Dale Lamb, page 169
CaffeineGenasi 09-24-03, 09:09 AM	Those sound good. I may have to pass on the oysters though. Not my thing.
Kuje31 09-24-03, 01:21 PM	Also if you can dig up the old Dragonlance sourcebooks called Inn of the Last Home and More from the Inn of the Last Home they have tons of recipies in them. Least I think those are the names of the sourcebooks (it's been awhile since I've read Dragonlance novels and sourcebooks).
Fredegar The White 09-24-03, 01:40 PM	When i get home i'll try that Stuffed Turkey Pie! Wait for results in 2 weeks though! Now downloading bla bla bla to the Sword Coast!
Arravis 09-24-03, 02:03 PM	Well, we haven't made any foods from the books... but one of the players (my fiancee actually :)) in my campaign owns an inn and she's come up with menu's. We have made several of the items that are in the menu and they have been quite delicious :). Anyway, I'm including it here for your amusement (well, the Winter/Fall menu) Dawn Rose Inn --- Appetizers Amnish Cheese Tartlettes 3 cp Freshly chopped onions and rich creamy cheese baked into a tasty little mini pie (great for traveling) Bacon 6 cp Raw to crisp as you wish, thickly sliced and served on a bed of parsley. Cheese Platter 1 sp With your choice of 4 cheeses to be selected from: Arabellan Cheddar, Chessantan Lotus, Damarite Red, Elturian Grey, Northern Nut, Tethyrian Pepper, Turmish Brick, Waterdhavian, and Yak Butter) Dawn Rose Dumplings 3 cp Delicious dumplings stuffed with ground pork and boiled. Smothered in a mouth-watering pork and cinnamon/ginger broth Dwarven Delights 4 cp Mini pies packed with savory boiled mushrooms and cheese, coated with cheese sauce (great for traveling) Gruumsh 5 cp (also available to go! 2 cp small, 5 cp large, or 1 sp per coil) Available in pork, beef, or chicken: this delicious hot sausage is marinated in Old One Eye ale and made to perfection. ---- Soups, Stews, and Salads Faithful Favorite 2 sp Chunks of beef, rabbit, venison and chicken; potatoes, carrots, and peas thrown together into that simple, yet savory soup that we have all come to love. (Served with 4 butter biscuits for an additional 1 copper) Hungry Heart Stew 3 sp Cubed heart of calf simmered in savory broth and egg yolk, and served with a delicious blend of chopped greens and spices. (Served with 4 biscuits for an additional 1 copper) Lentils & Ham Heaven 2 sp Delicious boiled lentils and roasted ham (spices optional) served together in a delicious stew. (Served with 4 butter biscuits for an additional 1 copper) --- Entrees Koehrah a Ianna (Cow a la Countess) 5 sp A delectable stew featuring cubed beef stewed in a mixture of fennel, honey and leeks, into which are also added peppers, cloves, lavender, and wine. Served over mashed potatoes. A truly sumptuous meal fit for a countess. Icewind Chicken 8 sp Plump half-chicken wrapped in dough, sage leaves, and strips of thick juicy bacon. This is baked to a nice golden brown and basted with its own drippings. (Heavy mushroom gravy can be substituted for the drippings for an extra 2 copper) Fowl Farmers Pie 3 sp Fine, plump chicken and thick juicy bacon cut are baked into a pie, topped with cooked egg yolks and tongue-tingling spices Pig Farmers Pie 3 sp Savory ham, chopped and mixed with a rich creamy cheese and spices and then baked in a simple and yet delicious dinner pie Ranger’s Ransom 3 sp A fricassee served with what beast the Rangers have brought to us from the forest, be it deer, boar, fowl, etc. As such, the meat served in this delicacy is subject to change, but you may be sure that it is skillfully prepared by our own master chef and is certain to be quite delicious. Shepherd Surprise 7 sp Mouth-watering veal simmered to slow perfection in ground almonds and a tantalizing spice and onion sauce Swine and Swill 7 sp Juicy pork roast, chopped, and then boiled in the juices of mutton or beef. Served with bread boiled in ale and the pig’s own juices. Venison Steaks 3 sp Deliciously pan-roasted venison steaks seared with onions, peppers and covered in our special gravy. --- Desserts and Sweetmeats Cheesecake smothered in Strawberries 1 sp Just as the name implies, it is our chef’s own rich and creamy cheesecake smothered in a tasty sweet sugar strawberry sauce Spine of the World Snow Pudding 1 sp A wonderful dessert fashioned of moist fresh breadcrumbs mixed with eggs, fresh milk, and ground saffron and then heated. Served with butter. Silver Dawn Snow Balls 1 cp Bite-sized ball treats fried to a lovely golden brown and topped with our own powdered sugar. A wonderful treat for children. ------ The Mulhorandi Menu of the Dawn Rose Inn --- Appetizers Asbusa 1 cp The nearest thing I can liken this interesting little delicacy to be an almond tart. It consists of a single almond wrapped in dough made from butter, sugar, cream, and milk fat. Kofta 2 cp Kofta is heavily spiced onions and beef grilled to perfection on skewers. (Warning! Spicy!) Rice from the Raurin 1 sp This unique approach to rice blends browned chuck, onions, and mushrooms, into their raw rice as well as adding several sauces and pepper and salt. We serve this delicious dish with sour cream & almonds. Skuldish Stuffed Sausage 5 cp A scrumptious sausage stuffed with beef and rice, coated in a delectable variety of Mulhorandi grains and spices and fried to perfection. (Warning! Spicy!) Tirrikh 1 sp Tirrikh is a fish indigenous to the waters off the coast of the ancient empire. It is fried in oils, spices, and eggs, and then fried like a flat-cake. --- Soups, Stews, and Salads Bamya 1 sp A simple, yet incredibly scrumptious meat and okra stew. The meat served with it here is usually fried pork, beef, or veal, and it is served with sauteed okra and lemon juice. Melokhia Soup 4 sp Tantalizing soup served over dry wholegrain bread, or even pieces of meat or rice. Made from fresh crisp spinach leaves, ground into a fine jelly-like paste, plump chicken or lamb, garlic, and exotic cooking oils and spices from that region. A light dish made for the more discriminating of palates Mulhorandi Bean Salad 5 sp A tasty little dish straight from the Old Empire featuring warmed Hathor beans and their hearty desert peas topped with a variety of mouth-watering spices. (Warning! Spicy!) --- Entrees Feteer Bel Asaag 7 sp A dumpling-like recipe of sauteed onions and meats, egg and milk that is oddly chilled instead of fried or boiled. The dough is sprinkled with melted butter after being stuffed with the meat mixture, and then cut into small pieces and chilled. Ful Medames 1 gd This exotic dish is made from the flavorful Ful beans of Mulhorand, warmed and served with garlic, lemons, hot peppers, eggs, and red onions. (Warning! Spicy!) Kosheri 7 sp Lentils and rice covered with a spicy tomato sauce, sprinkled over with fresh and crispy onions, and seasoned with garlic. (Warning! Spicy!) Spinach a la Skuld 4 sp A spinach dish served with fresh sauteed onions, garlic and seasoned with dill, cloves, and tomato paste and served over cooked rice. An interesting dish, and a must try if you do not enjoy eating meat. Swarma 6 sp Tender meat (either veal or beef) sliced into very thin strips, heavily spiced, and then fried to nearly burning. It is topped with crispy onions and plump ripe tomatoes and served on fresh wholegrain bread. --- Desserts and Sweetmeats Mulhorandi Date Balls 1 gd 5 sp Fresh dates, ground almonds, and pistachios kneaded together with bread dough, coated with oils and then dusted with finely ground sugar. (A great travel food!) Fig Cakes 5 sp Almonds, walnuts, and figs ground together into a tight ball and then coated with honey and more ground almonds. Definitely a cure for ones sweet tooth! Omm ‘Ali 1 gd Dried roqaq (or cracker bread) mixed with almonds, pecans, hazelnuts, and coconuts stirred together with sweet milk and baked to a crispy brown on top make this bread and butter pudding to remember!
Fredegar The White 09-24-03, 02:57 PM	Wow!!! She really took that inn business strongly! These are great! But i don't know if they are edible! Have you ever made one from your list? p.s. Where is the Dawn Rose Inn? With your permission i'd like to use it and it's great recipies in my campaign world! I bow to your fiancee's obvius cooking skills!:bow:
Arravis 09-24-03, 04:55 PM	She's completely awesome, nothing like a gamer-girl :). You are welcome to use it in your campaign, that's np. She has been detailing the village of Silver Dawn, where the inn is built. She has every NPC in the village statted along with their history (it's a massive file, especially since many NPCs have images attached to them). The village is built a little south of Waterdeep on a busy caravan route. The Dawn Rose Inn itself has little competition at the moment and is used by most of the travelers in town. Additionally, the basement of the inn serves as a minor gambling house. There's a bit more detail on this place... but I don't have it here, it's at home. The party is currently 24th level (we started at 1st level, but that was 3 years ago, and we got together 1-2x a week for 4-8 hours a session... it adds up:)) and they have alot of resources to get odd ingredients (perm teleport circle to Mulhorand helps). Here is a low resolution map of the village/town of Silver Dawn where the inn is built (I used a map from Dungeon Magazine as my starting point and did ALOT of new work to create this. Almost nothing is left of the much smaller original map now). The Dawn Rose is the building left of the town fountain: http://www.ralloszek.net/uploads//32458-SilverDawn.jpg Here is a closeup of the Dawn Rose Inn area (at full resolution): http://www.ralloszek.net/uploads//32459-DRInnCloseUp.jpg Here is a drawing of the owner Runa Al'Shably and her husband Sharantyr (played by me :). He's the reason there's a Mulhorandi menu, it's his homeland.): http://www.ralloszek.net/uploads//32460-RunaAndSharantyr.jpg Perhaps one day my character's Spot skill will be better then her Sleight of Hand skill, lol. Btw, the drawing was a commissioned work by Doc Midnight, a regular poster on www.enworld.org. Hey, after playing a character for three years, you get attached :P: Here's a handy profitablity chart I came up with for the Inn: Return on Investment: (1d100) Years 1-2: 1-4: Catastrophe 6-30: Loss 31-35: No Profit 36-99: Profit 100: Special Years 3-5: 1-3: Catastrophe 4-15: Loss 16-21: No Profit 22-99: Profit 100: Special Years 6+ 1: Catastrophe 2-6: Loss 7-10: No Profit 11-99: Profit 100: Special Catastrophe: Out of favor, rivals, etc. Loss: d6x2500gp loss. No Profit: Break even, whatever is made is used to maintain the Plantation. Profit: Roll the proper business skill check. Profit DC: 10: 1000 gp 15: 1d6x2000 gp 20: 2d6x2000 gp 25: 3d6x2000 gp 30: 3d6+5x2000 gp 35: 3d8+5x2000 gp 40: 4d8+10x2000 gp 45: 4d8+15x2000 gp 50: 4d8+20x2000 gp P.S.: We have made some of the dishes from the inn, they're pretty darn good. Icewind Chicken is kind of hard to eat though... we should have taken the bones out, hehe.
Fredegar The White 09-25-03, 01:58 AM	Thanks! :D my fiancee actually And congratullations man! (please invite all the board members to your wedding.:) )
Arravis 09-25-03, 09:26 AM	NP sir :). I'm actually surprised that my freakish profit chart didn't get a reaction from posters. Must not be that bad then...
ValiantCavalier 09-25-03, 05:58 PM	*NOTE* These are actual recipies from Baldur's Gate II (Which, BTW, is one of the best games ever) Ruby Racks: 1 Cup of Dry Oatmeal 2 Cups of Flour 1/4 Pound of Butter 2 Eggs 1/2 Cup of Cocoa 1/2 Cup of Sugar 1 Tablespoon Vanilla 1 Teaspoon Walnut Extract While oven preheats to 350, combine all ingredients in a large bowl, adding a small amount of milk if the mixture is too dry to properly blend. Add extra sugar if the batter is not to your liking at this point. Roll into balls and press on a greased pan. Bake for 10-15 minutes, depending on the thickness of your portions and your personal preference for consistency. Baldur's Delight: Sweet treats from the fabled kitchen of Mother Baldur. 5 Tablespoons cornstarch 1/2 cup chilled water 1/2 cup hot water 1/2 cup orange juice 2 cups sugar 1 teaspoon lemon juice (or an exotic, such as rosewater) 2 cups of nuts (again, as exotic as you like) A portion of powdered sugar or some other topical candy sprinkle. Mix the cornstarch thoroughly with the cold water and set to the side. Blend the hot water, Orange Juice and sugar together, bringing the mixture to a boil. To this, add the cornstarch and simmer for 15 minutes, stirring often. Remove from heat, stir in the nuts and add the lemon juice or your alternate flavoring. Pour the entire mixture into a buttered or greased pan and chill. When set, cut sections of about an inch and roll in the powdered sugar or sprinkles to prevent it sticking. Amnish Dragoon Soup 4 cups of beef broth 8 cups of water 2 leeks, sliced thin 2 carrots, sliced 1 celery stalk, thinly sliced 1 small cabbage, shredded 1 large onion, sliced 1 garlic clove, minced 2 lemons 4 eggs salt and pepper to taste 1) Pour the broth and the water into a large pot. Add all the vegetables and bring to a gentle boil. Let the fire burn to a low-medium heat and simmer the soup for 1-1/2 hours, covered. Add more water if needed. Skim all of the white part that rises in the soup and discard. 2) Squeeze the juice from the 2 lemons and add it to the soup. Beat the eggs carefully and mix them with the soup. Add the seasonings and stir quickly for 2-3 minutes. Serve immediately MONKEY BALLS (makes ~40) A) 1/2 c. peanut butter 1/3 c. honey 1/2 c. granola 1/2 c. crushed 'cheery' cereal dash nutmeg dash cinnamon 1/2 c. oatmeal B) 1 c. sugar 1/4 c. cocoa 1/4 c. butter 1/4 c. milk 1/4 tsp. vanilla INSTRUCTIONS: Mix ingredients in (A), except oatmeal. Roll into small balls about the diameter of a coin. Coat balls in oatmeal. Boil ingredients in (B) together for 3-1/2 to 4 minutes. Take from heat. Dip balls in chocolate using spoon or toothpick. Chill and serve. Monkey balls are to be served with the following poem on prominent display: "Monkey Balls" These sweet and gracious monkey balls, Served on plates and sold from stalls, Bring madness to these hallowed halls Of urban academe. Huzzaks for chocolate monkey balls! We'll eat them 'til the ceiling falls, 'Til Time, herself, tears down these walls Of urban academe. So buy yourself a monkey ball, Savour it and then stand tall, A bulwark 'gainst the deaf'ning call Of urban academe.
GoblinWarrior 09-26-03, 12:18 AM	Sorry, i forgot it right now but, In the beggars district in the game of Neverwinter nights, you find the dead baker in his old shop in one of the houses wiht zombies. kill the zombies and examine the note he dropped. Its a leaven bread recipe, i forgot the contents but it was very simple. I guess it was a 'cookie' of the game. mmm....i would like to taste some of FR recipes Except the kobold recipe for barbequed gibberling ear.
Fredegar The White 09-26-03, 01:34 AM	ALL ALL ALL I WANT TO EAT THEM ALLLLLLL!!!!!! :behold:
GoblinWarrior 09-26-03, 02:04 AM	yes the fatty foods are mighty tasty but fredgar, don't get too fat (for me and my goblin friends prefer raiding caravans with fat people in them!):smirk:
Fredegar The White 09-26-03, 02:39 AM	Hmm i haven't eaten the dish Charging Goblin yet! Miam miam! :behold: