What's Your Main Character's Favorite Food

Community General Discussion
62

It certainly is a doorway but the destination is never certain.

3 Likes
63

That is half the fun.

3 Likes
64

Well, this is just horrible.

I thought Luxuria’s cursed Brazilian pizza abominations were the most sacrilegious things I have ever seen, but this…

:dracthyr_no1: :dracthyr_no2:

1 Like
65

The dead.

Semper Fi! :us: :ukraine:

66

Roasted chicken

Take chicken out of bag and set on sheet tray. Don’t wash it; pat it dry enough so there isn’t standing water on the sheet tray. I usually shove a paper towel in the cavity to dry it out a little, too. Salt the inside of the cavity and outside skin with kosher salt and make sure to get salt in all of the nooks and crannies because it will effect the texture of the meat (in a good way).

  • If you’re not using flakey kosher salt—using something like fine sea salt—then you’ll need to use less. Don’t be afraid to salt it well; it’s a lot of meat. I wouldn’t use blue table salt

  • If you take out the spine (spatchcock it), it’s a little easier to season and will cook faster.

If you have a flat rack after you’re done seasoning the chicken, put the rack on the sheet pan and the chicken on the rack. Now put it in the fridge, breast and skin side up, uncovered for overnight or I’d say up to two days. This will dry out the skin in the oven and allow it to crisp.

There are a lot of ways to cook the chicken and at varying temperatures. If you haven’t done it before, just read online and see what works best for you. Salting the bird like this keeps it moist so even if you mess up, it’ll still be pretty good, especially the dark meat. When the drumsticks and wings feel really loose like you can rip them off without much effort, then the bird is probably done.

Sometimes I cook it just salted, sometimes I throw parsley and a halved lemon in the cavity when I bake it (if it’s spatchcocked, just lay aromatics on the sheet tray and set the chicken on top). Sometimes I put veggies but very few because that extra moisture is going to compromise your crispy skin and make the bird take longer to cook.

You need the fridge space and some time, but it makes a great chicken. It may take several tries to get it right but, like I said, salting the bird like this makes it pretty hard to completely overcook. And there are very few things more tasty than a roast chicken done well.

2 Likes
67

Fated Fortune Cookies are my main’s favorite food. He’s been surviving on nothing but fortune cookies and dragon spittle for the entire expansion. Stomach isn’t doing great but he’ll see a specialist before TWW.

1 Like
68

I imagine Xiata to be someone who spends a lot of time in the forest, so probably berries or something.

69

angel food cake

1 Like
70

I…

Yes, officers, it’s this post. Please arrest them for their heresy!

(all of my characters love tacos)

1 Like
71

Akston, why would you do this? :sob: Stop being chaotic!

72

The flesh of my enemies; which you have officially become one of. :triumph:

1 Like
73

gnome kabobs

74

My main character (atm) likes cheese. Really doesn’t care what kind.

75

why so many want to eat gnomes, just bone and gristle

3 Likes
76

I know Ortimis. Kultirans would be much more of a meal. Marbled no less.

2 Likes
77


whatever this stuff is looks good.

78

Wine

1 Like
79

Because Smoke Wood Elf would just be weird.

I miss everquest cooking :slight_smile:

80

If we’re talking in-game treats…

81

Iyami likes cuisine from the homeland :dracthyr_nod:

Boiled rainishu, steamed krolusk legs, the occasional exile from Zuldazar… yknow normal things! She was introduced to fried cockroaches by a Foraken once. Those are a pretty nice treat, too!