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12:00 AM
@BESW I'll concede that as a probability.
 
Between unconscious researcher bias for the meaty status quo and funding by groups with vested interest in the meat industry, it took a long time for American vegetarians to figure out what was really going on.
But in the meantime many vegetarians added tables and charts and tracking sheets and little scales to their daily meal prep.
 
@BESW yeah, furthermore, they were operating on the cutting edge if you will, which leaves you open to one screwed-up study knocking everything for a loop, instead of having the benefits of meta-analyses and such
 
There were, of course, people who didn't do much critical thinking about the issue. There still are. I knew somebody five years ago who thought it was reasonable to replace meat with candy.
 
@BESW :P you'd be better off going the other way around
 
@BESW lol, candy/sugar is a carb not a protein
 
12:04 AM
She seemed to think that meat was so bad anything was a better substitute. And there are also folks who think the only reason for a no-animal-product diet is because of extremist ethical beliefs.
 
much like the current trend to eliminate fat from school lunches. when cells walls are made from fatty acids
 
@BESW that's definitely due in part to a lot of forms of media portraying it that way
 
@BESW yeah -- the weird part about it is that when done right, animal husbandry is a pretty comfy life for livestock all in all, and we even have the know-how to get the EOL part right
 
I have to watch my cholesterol, which leads to eating habits nobody can label by observation because they tend to think of diets in terms of gross object choice rather than nutritional determination.
I'll eat pelagic fish but not reef fish, for example.
@Shalvenay There's also the eat-them-to-save-them movement for preserving rare breeds of farm animal.
 
@BESW yeah, which has a flip-side in the "eat-them-to-save-the-rest-of-the-ecosystem" apex-predator approach to invasive species (lionfish for instance)
 
12:08 AM
@BESW eat you eggs with raw yolks. eggs yolks have an enzyme that breaks down cholesterol, but it is heat sensitive
 
There are lots of awesome varieties of food animal with cool histories and the potential for increasing food efficiency in different parts of the world, which are dying out because they aren't cost-effective for farmers because everybody's used to the Generic Cow Product and only wants that.
 
@ravery I wonder how heat sensitive it is? if it'd survive a basted light or poached egg?
@BESW yeah -- look at how people freaked out in that horse-meat incident over in Europe
 
@Shalvenay poached yes, or sunny side up
 
@Shalvenay I follow some conservationist farmers on Twitter who keep unusual cow breeds.
 
@BESW not something you have over there -- but if you had them, what would your posture on freshwater fish be?
@BESW cool stuff :)
 
12:10 AM
@Shalvenay We actually have tilapia farms!
 
@BESW :) aquaculture definitely has some major upshots efficiency-wise
 
Yeah you can even take a tour that includes them
 
Tilapia's okay. It's not as good as pelagic fish, but it's not as bad as reef fish.
 
however, when I say freshwater fish, I'm talking freshwater catfish, walleye, that sort of thing
 
I'd have to look it up, I don't know their stats because it's never an issue.
 
12:12 AM
sunfish/panfish and bass too, but those are more eaten as a side-effect of sport fishery
 
I wouldn't turn them away if served at a friend's house, I'm not fanatical about my choices, but I don't know if they're things I'd choose or not.
 
@BESW ah.
 
My diet is a "where possible make good choices" thing. Stressing out about it is bad for my health too, and being rude isn't great either.
(If you don't eat meat OR fish here, you'll definitely offend the fiesta host.)
 
 
2 hours later…
2:33 AM
@doppelgreener well someone just reminded me by posting the best answer ( in my oppinion anyway) technically battlminds can force people to hit them instead in 4e
I'd have to look it up but it probably just costs power points
 
Ben
3:12 AM
@BESW here, or the situational "here"? I.e. There?
 
3:22 AM
@Ben Guam here.
 
Guam here, did you know we have bats, and like big horrible coconut crabs? And starfruit too yeah
XD
 
batsnuggles @trogdor!
 
Lol
They are seriously some cute bats
 
3:44 AM
 
user15026
I literally facepalmed at this I hope you're happy :P
 
Yes
Perfect response
 
 
Also i love that image
I've seen it before, it's the best
I've also said before, I am both of those bats at different times
Mostly the one on the left when I made a bad joke, and the one on the right when someone else, (read: my dad) does
XD
 
Ben
4:22 AM
@trogdor I've seen those crabs... [Shudder]
Carbs are scary too
Depending on your dietary needs
@BESW This is me and my friend.
It's a wonder why we're friends... He doesn't have many, because he's one of those "I hate everyone" type people. And yet I keep throwing terrible puns and dad jokes at him
Which he does not appreciate
Speaking of which... I was having my morning coffee in my slippers, when I thought "I need to wash some cups"
 
@Ben I mean, yes, but they move slow and have no incentive to bother you if you don't stick your fingers in thier face or anything
So like, best not to bother them if you aren't an expert at catching and binding them up
But not a huge hazard if you leave em alone
 
Ben
@trogdor I don't do well with things that have more than 6 appendages.
 
Tis fair
I totally get that
 
Ben
lol
 
It's largely the same for me really
But these guys mind thier own business something fierce
 
Ben
4:28 AM
And the bigger they are, the more incentivised I am to just go the other direction haha
Yeah
 
They literally hang out near coconuts mostly
I might freak out if I saw one unexpectedly but after determining it was one of these guys I would chill out
XD
I wouldn't want to literally step on it but being slightly close to it isn't too scary after the hundredth time they don't even react to you XD
All that being said, they still do indeed look like a lazy crawling nightmare crab
 
Ben
It's their appearance that gets me, not their behaviour.
 
Yeah I get it
That's how I am with most spiders
Somehow the very small jumpy spiders not so much
But all the others,... Yeah
 
Ben
I'm ok with most spiders - Redbacks, hunstmans, Widow spiders...
Daddy long legs... but they don't really count.
 
user15026
@Ben This took me a minute
 
4:35 AM
Somehow despite them still being spiders kinda think the small jumpy ones are kinda cute
 
Ben
But if they're bigger than my hand... it gets iffy
@Ash Lol
 
@Ben your huntsman spiders don't get roughly hand sized?
 
Ben
@trogdor They can.
And that's not including the Tarantulas
 
Screw Tarantulas
No thanks yo
XD
I think part of it for the crabs is,.. they don't make gross @$$$###@ webs
Webs gross me out a lot
 
I just love it when I craft an answer to a question and go out for a walk and while I'm gone it's edited to something completely different :|
And then my answer is no longer valid.
 
4:39 AM
@kviiri what about when someone else answers with an answer like 3 times better? :/
That's the one that happened to me today anyway
XD
 
@trogdor At least that's somewhat fair x)
 
Ben
I'm not competitive, but I do get a bit salty when that happens haha
@kviiri there's always that moment when you realise what someone's profile pic is. For so long I thought yours was a wave
 
Well mainly this time it leaves my foot in my mouth a bit
The better question agrees with me on principal but proves me wrong on a technicality XD
I feel like I should just delete my answer
 
Ben
Can you point out the technicality and put it in your answer?
 
@Ben Too bad, you were missing out on an otter :3
 
Ben
4:46 AM
And if you do, will that undercut what you're saying?
 
@Ben but in this case that would basically just mean stealing it
The other answer already has it but also says it isn't optimal
 
Ben
Oh ok
Well, I've been in that situation before. It just depends if you want a constant back and forth/reminder that there's a "problem" with your answer
 
user15026
@trogdor Spiders, fine. Their webs, no thank you
 
@Ash for the most part I have a problem with both
X(
Except for those cute little jumpy guys
Gogo irrational feeeear! Nanananana
 
user15026
I don't encounter a lot of spiders so they're less of a problem for me?
 
user15026
4:55 AM
But silverfish and centipedes and other things that like damp basements give me the wobbles
 
user15026
(also my cat tends to eat centipedes like he's slurping a spaghetti and that is so much nope)
 
Oh god
 
user15026
(I try not to let him eat all teh bugs, but again, damp basement, so....it happens)
 
That is some creepfest for sure
 
user15026
(My apartment is in a damp basement of a house, so...it gets fun)
 
4:56 AM
Cats am I right?
 
user15026
So right. The rightest
 
Ben
@trogdor I have an irrational fear of the ocean, and space
 
At least it keeps the population down I guess
 
Ben
for the same reason - the idea of being alone in a void of unkown space
 
4:58 AM
@Ben same, except I will argue that spce is a totally 110% rational fear
 
Ben
@BESW Yeah love Lucas. He's adorable (I linked the channel earlier hehe)
 
@Ben Being okay with redbacks is a really terrible idea.
 
I will argue Astronauts are straight up crazy if I have to
 
Ben
@Miniman Oh, yeah lol. I have no intention of petting them.
More, "Oh, you're here... Well, stay put... I'll be back with the Pea Beau"
 
user15026
@BESW I hadn't seen this one!@
 
4:59 AM
@BESW huge body tiny legs? Perfectly acceptable
I can't even explain why
 
user15026
I like the ocean, I don't like boats.
 
@Ash wow totally the opposite for me
Unless it's the rare occasion I get sea sick
 
user15026
Okay, I should amend, because I've never been at the actual ocean, I like bodies of water, but boats worry me
 
Ben
The idea of not knowing what is just beyond your field of vision unsettles me deeply.
 
5:01 AM
But also I dive because I guess I'm a masochist or something? It's really cool and fun but I Don't know why because when not diving the ocean is scary
I go back to the GoGo irrational feeeear! Nanananana
 
user15026
I wish I could dive, but my cyborg bits say noooooooope
 
Ben
Masochist: "Please hurt me!"
Sadist: "No."
 
Mmm
@Ash my dad can't dive anymore because of a heart thing
 
Ben
@Ash They have gel-type stuff that can help now
 
He loves diving but it's no longer,... A thing he can do
 
user15026
5:04 AM
@trogdor Yeah, for me it is a case of "hey your brain contains a number of valves and other pressure based bits, please do not do this thing because your brain already wants to pancake itself, lets not give it help" (I have a pair of VP shunts.)
 
@Ben I'm not a huge fan of that either but the best things to see are in pretty shalow areas where that isn't a big deal
@Ash so extra pressure equals bad huh? Diving definitely isn't a great idea
 
user15026
@trogdor yeah, extra pressure is not so much my friend nope
 
user15026
So I just live vicariously through people I know for this thing
 
Yeeeaah lots of extra pressure under water it turns out
 
Ben
Ah, that kind of issue
 
5:06 AM
Who could guess?
@Ash pictures of rad fish still rules XD
 
user15026
@trogdor yes!
 
user15026
Or I go to the aquarium! That works too
 
user15026
AND THE AQUARIUM IN ATLANTA HAS WHALES
 
Oh yeah those exist
@Ash oh wow ok I was gonna brag about one in Japan that had sharks but ok
You win
 
user15026
@trogdor ooooooh thats cool too
 
user15026
5:09 AM
They have some beluga whales at the Georgia aquarium
 
I mean it had like dolphins and otters and a whole bunch of other stuff but the sharks were the most impressive
The dolphins we're really shy apparently
Otherwise maybe they could have been better but I'll never know
I think it was the one in Osaka
Maybe XD
Oh no there is one in Okinawa too now I'm really not sure XD
Ok Japan has too many Aquariums all bets are off
I went to a few too many provinces that one time to easily remember
 
user15026
so many feeeeeesh
 
They have a lot of water around them
I can't blame em really
 
user15026
Not at all. :)
 
5:26 AM
I need a vacation
but tomorrow's the first day of my paid internship
 
Ben
5:53 AM
First world problems :P
 
 
3 hours later…
9:14 AM
@ravery Italian (or rather, Neapolitan) pizza with toppings (other than a sauce) dates back to at least 18th century, and was definitely a thing before American influences
(my little brother is a bit of a "history of pizza" buff)
 
thanks, now I'm hungry
 
Not to say that modern pizza doesn't have significant American influences, of course
 
@kviiri oh interesting
 
The classic one is Margherita, which has tomato sauce, basil and mozzarella. And is supreme if prepared right
Also I'm hungry and it's lunchtime :)
 
9:53 AM
that's a fine pizza for sure
I feel like people discount a pizza if all they see on it is cheese and tomato sauce
And like, probably don't even pay attention to the basil basically
That being said I do really love some toppings on pizza
 
10:18 AM
@V2Blast I tried to make my links jump to the right heading like I've seen you edit in a couple of my answers (thanks for those by the way), but I can't have it jump to some of these in this answer (see the links for Acid and Maddening Hex for examples). Am I missing something or do those not count as headings (they are h5) in the html for some reason?
Er well Maddeining Hex is h5. Acid and the other equipments are just bolded (so maybe they aren't doable)
 
@DavidCoffron usually I rclick->view source and track down the section in question to see if it has an id attribute, which is the bit you're really looking for
you might want to consider linking to the basic rules equipment section rather than the phb equipment section, btw, the latter is behind dndbeyond's money wall
but anyway individual items on the adventuring gear list don't seem to have proper id attributes so you can't #link to them
 
10:48 AM
@Carcer I did for alchemists fire i think, my bad lol
Or rather, the weaponos
 
 
2 hours later…
12:36 PM
that troll death question is interesting
 
Both answers are a bit poor though
I could write a more rigorous answer to that, but it still wouldn't be very rigorous.
 
to be honest I think the best answer possible atm is "it's unclear", because evaluating which rule is "more specific" and therefore takes precedence is subjective and ambiguous
 
yuh
Although I've got a reasonably good RAW logic for why the troll should survive Power Word: Kill. I just don't think it's RAI.
 
1:41 PM
I think people never did look at the interaction between PW:K and Trolls.
People = Devs
 
RAW I think the troll lives
 
On what basis, @SirCinnamon ?
 
PW:K says "creatures are killed" troll says "Troll only dies if X"
the troll one is more specific
 
well, it requires an evaluation of which is more specific, but the criteria for specificity aren't clear
personally I would read the troll feature as being more specific than a spell, too
 
One applies to all creatures, one applies to one creature. One feature is already overriding multiple ways to kill a creature, I just figure it will override this other reason. But I'm not feeling strongly enough to post an answer
 
1:49 PM
TFW when you had hit the rep cap before noon (UTC)
 
@ravery That is incorrect. When I lived in Italy, pizzas had a variety of toppings. (A common one we found was Quatro Staggione(Four Seasons) which had four different things and "frutta di mare" (Spelled that wrong, I am sure) which had different stuff on each section.
@ravery One could also get the straight up pizza margherita which was pretty basic. It was also the most common one I ordered.
@Shalvenay Is the horsemeat thing recent, or a while back? (I had some fantastic horse meat, on a spit, in Verona Italy circa 1995). I discovered in the early 00's that I was not allowed to give blood due to living in Europe in the 90's and being suspected of being a mad cow carrier.
@trogdor are the coconut crabs edible?
 
@KorvinStarmast Pizza in Italy has more toppings than everywhere else. and it is "Frutti di mare" aka "Fruits of the ocean" which is stuff like little octopus and fish.
@KorvinStarmast Real magherita has to have a soft, sloppy but thin floor :)
 
2:04 PM
@Trish I know what Frutti di mare is, I had it on some of my pizzas when I lived in Italy. I just had not recalled how to spell it correctly. :) The Real margherita, made in Naples, is Da Bomb. There is a place in San Antonio, Tx, called "Dough" who get close to the same technique. Not exactly, but very close.
I am a fan of the "Vera Pizza" movement. Your pizzeria does not get that cert unless meeting some strict quality standards.
 
I had my best Margherita in Paris/france, from a pizza baker that (so he claimed) came from a small village close to Naples. My second best I encountered actually in my home town... sadly the restaurant closed down last year...
I judge pizza bakeries since then if they can mange to get the center of the margharita soft and sloopy.
 
The technique can be learned. Yeah, that's the texture. :) Man, I am drooling right now.
 
sure, technique can be learned, but Margharita is supposedly one of the hardest pizza to masta, since it has this very odd requirement.
 
I think that "Dough" is a member of AVPN
Trish, I agree, getting it just right is a matter of timing, and having the pizza correctly positioned in the oven vis a vis the fire. And turning it properly. (One does not pop it in the oven and set a clock ...)
 
hot take, I like traditional fire oven pizzas in the italian style, also hot take, I like american style mass market pizzas for different times/things
 
2:10 PM
@JoshuaAslanSmith It is hard to not have a positive feeling about pizza.
 
@JoshuaAslanSmith I love basically every type of pizza that exists.
And I don't think I've ever purchased a pizza that wasn't at least acceptable.
 
just wanted to state it that was all
 
@KorvinStarmast and the right thickness of stuff atop it, the right ingredients, the right... There is sooo much that can be done wrong, starting with taking the wrong flour grain!
 
Ive had some seriously undercooked and raw pizzas before
 
@Rubiksmoose you never had really bad pizza then
 
2:12 PM
that was basically deal breaker
 
@JoshuaAslanSmith This is a tragedy: bad pizza? Help stamp it out in our lifetime!
 
raw pizza, burnt pizza, pizza taking 45 minutes... I had all those.
 
@Trish IIRC, Semolina 00 flour.
 
@Trish I guess not. I might qualify the cafeteria pizza in like elementary school as bad though. But judging school cafeteria food is not really fair.
 
@KorvinStarmast pretty much, thankfully it was home delivery and I fired up the even and cooked it till it was better
 
2:13 PM
@Rubiksmoose my College's cafeteria actually makes good pizza.
 
@JoshuaAslanSmith You made your saving throw! May the FSM be praised!
 
@KorvinStarmast [insert joke about throwing dough]
 
@Rubiksmoose A d20 dough roll?
Hmm, I guess that all rolls are made from dough, originally.
d20
 
its a garlic knot
 
2:15 PM
I was thinking of the technique of thowing pizza dough.
 
@KorvinStarmast get out
 
thats in the shap eof a d20
 
@KorvinStarmast beautiful
 
Woot, I got 12 mushroom slices on my piece of pizza. Win!
 
I just buy plain frozen cheese pizzas and put mushrooms on them myself
 
2:16 PM
So pineapple on pizza for or against? I'm all for it. So good.
 
pineapple is the devil's fruit
 
What my wife likes to do, with say Pizza Hut or Dominos, is get the plainest pizza, and then she chops up veg, gratest cheese, and adds them. Finishes it off in the oven. Cheaper, and she says it tastes better.
 
@Carcer whoa whoa whoa. I can kind of accept people not liking pineapple on pizza. But not liking it at all is sacrilege.
 
I am for the Canadian Bacon/Pineapple pizza on occasion. But not every day.
And you need to add red pepper flakes to it.
 
@Rubiksmoose for when you chew long upon the pineapple, the pineapple chews also upon you
 
2:18 PM
@KorvinStarmast I mean I don't think I could have any one type of pizza every day. And definitely red pepper flakes. Or Sriracha.
 
@Rubiksmoose OK, now I have to try Sirracha on my next pizza. Never done that before, but sounds promising.
 
I'm a mushroom and onions kind of guy myself. Just mushrooms, onions, and an unhealthy amount of cheese
 
It works really well IMO.
 
My wife likes to get the block Parmesan form the store, and we grate it onto the top of the pizza in ample amounts ...
Hmm, if I have some Domino's or Papa John's coupons in my desk drawer, I know where I am headed for lunch. Closest available pizza.
 
@Carcer I can't fault you there, I love it as well.
And adding parm I find makes many a meal better, but block parm is way better than the craft stuff usually.
Kraft
 
2:23 PM
@Rubiksmoose Kraft suffices in a pinch, or on a budget, or pressed for time. But The Missus won't let me buy it anymore. I am not just her spouse, I am the Cheese Grater (3rd level).
 
I am a fan of the parmesan-style-cheese
not legally allowed to call it parmesan in the EU
 
@KorvinStarmast Are you good at it?
 
@SirCinnamon So far, I am still married, so I guess the answer is yes? 8^D
 
@KorvinStarmast No man! Youre supposed to say you're grate at it
 
@SirCinnamon XD
 
2:32 PM
@Carcer So, you say Pineapple is the Abbyss?
 
@SirCinnamon Man, how did I miss that one? Arrgh.
 
@Carcer you mean "Grana Padano"?
 
@Trish I think pineapple is the one with the enzyme that breaks down your flesh. I might be misremembering.
 
@Carcer You might mean the acid in it...
 
@Carcer you are correct. Though I don't think it actually has that effect when you eat it.
It contains an enzyme that can do it in very concentrated amounts.
 
2:41 PM
@Trish Not specifically - grana padano looks like it might be one of the vegetarian alternatives to parmesan, though
 
@Carcer It is jsut as much cow cheese as parmesan.
 
I'm happy with any parmesan-alike that's definitely vegetarian
 
you can't have non-milk parmesan-alike cheese
Grana padano is just a different region and less strict rules on how the cows need to be fed.
 
@Trish vegetarian, not vegan - the issue with parmesan/Parmigiano-Reggiano is that it has to be produced by a specific method using calf rennet, so necessarily involves animal slaughter
 
@Carcer I did not kow this, but google is telling me rennet can be obtained without slaughter
(and usually is)
 
2:45 PM
@SirCinnamon my understanding is that most cheese production uses rennet produced by bacteria farms rather than actually taken from animals, which is why most cheese is okay
 
for GP it is not specified where the rennet has to come from.
 
GP is probably fine then
PR definitely not though
 
@Carcer Oh nevermind, I think this source is being... intentionally misleading
"Natural rennet is an enzyme extracted from the mucosa of the calves stomach. No calf has ever been slaughtered for the production of rennet"... By which it seems to mean for the exclusive reason of getting rennet
 
Yeah, that looks like a bit of a misdirection
no horse has ever been slaughtered for its hooves either
 
Wikipedia is more clear. It's a byproduct of veal production, which does require the slaughter of calves
I did not know any of this. Very interesting
 
2:50 PM
@SirCinnamon Yeah, becoming a vegetarian is largely a sad adventure in finding out exactly how many different ways we seem to have found to include animal products in ways you wouldn't expect
like Fanta - for a while, not vegetarian because it used a refining agent processed from fish in the production process
(I think Guiness beer still does)
 
The traditional method of producing Parmesan uses Animal Rennet, the same as any other kind of cheese. I would be really shocked if any mass-produced Parmesan/Parmigiano Reggiano today doesn't just use Vegetarian Rennet.
 
to be fair fanta was cooked up by Coke Germany During WWII when Coke Global in general thought it would be bad for the overall brand if they were bottling and selling Coca Cola to the Axis during the war
 
@Xirema Parmesan/Parmigiano Reggiano is a protected trademark/thingy in the EU
 
It's cheaper, it works just as well, and it's faster to produce.
 
you're not legally allowed to call it parmesan if it is not made in the traditional way
 
2:51 PM
just kinda threw together some ingredients to get an artificial orange soda
 
I understand in the US, there's no such restriction, so most stuff sold as parmesan in the US would be vegetarian
 
@Xirema Parmigianno Reggiano is a product that by law must contain calf rennet
 
going back to the pizza topic
 
The legal document describing Parmigianno Reggiano uses a lot of surprisingly casual legal terminology, lol
 
Pizza Express is pretty great on this front because they make sure all their cheeses are vegetarian-friendly
 
2:59 PM
It does mention calf rennet a few times explicitly.
 
@Carcer And pizza toppings, I like black olives, but not green, on my pizza.
 
@Xirema Cheese is serious business
 
@KorvinStarmast to each their own. I'm not an olive fan personally... how do you feel about egg?
 
We are at the top of the food chain; protein grew our brains this big. (Article in Sci Am a few years ago about how adding fire to meat about 1.5 million years ago correlates nicely to beginning of brains getting bigger ...)
@Carcer I rarely have egg on pizza; had a "pan sized" (personal size, about 10" pizza) with a fried egg on it years ago. It was OK.
 
@KorvinStarmast please don't. I'm fine with discussing what is and isn't vegetarian without judgement but if we start trying to justify our diets things are only going to get angry and futile
 
3:02 PM
@Carcer OK, I find the agonizing about what might be in food due to how food gets to us in this modern world a real downer. Agreed, let's not go there.
Salt, the original good idea in food preservation. And it makes food taste yummy.
Back to pizza ....
 
@KorvinStarmast You're the sort of person who would complain "Soylent Green tastes good, why is everyone so mad about it", aren't you? =P
 
Is it just me or does this question have an abnormally large amount of druid in it?
 
@Rubiksmoose Druids are OP.
I've been making homemade pizza for the last two years.
 
@Xirema How so? At low levels Moon can be but they taper off very quickly.
 
@Rubiksmoose I don't know. Just being a smart-butt.
 
3:07 PM
could just be a case of party theming
 
@Xirema hahaha ok. Though I suspect since they are doing ToA it might be for durability.
Still that party could definitely do with some more spellcasting I think.
 
Been making my own Pizza Sauce out of raw tomatoes, even made my own Mozzarella for awhile. (Homemade Mozzarella is really good, but it doesn't spread well on pizza, you need a different recipe than what I'm using, and the alternate recipe is complicated and I've had difficulty getting it to properly make cheese).
 
@Xirema how do you get into DIY cheese production?
 
@Xirema Not sure: did they put enough salt in it? (My wife has gone whole hog "must be organic" in our food shopping, so we don't get to buy Soylent Green anymore. :p )
@Carcer It's jungles of Chult. A lot of Druid seems to make sense.
@Rubiksmoose My still in a text file halfway there answer recommends hermit and druid of the land. But now it's closed. Either the asker comes back and gets a bit more specific, or it stays closed as "not quite there yet"
 
So even though they aren't in chat I'm going to take a moment and say somthing about this comment:
@NoOneIsHere It was just so I could joke about the spelling. Apparently jokes are not allowed because my comment has been deleted, despite also having the same useful content as most of the other comments... — SeriousBri 26 mins ago
Please try to avoid jokey comments when dealing with brand new users. It is already a confusing an harrowing enough process at times without having to determine what is or isn't a joke.
 
3:16 PM
@Xirema Does your home made come out roughly like balls of cheese (about egg sized?)
@Rubiksmoose Did we have a meta on that.
 
@KorvinStarmast We do not as far as I am aware.
 
@Rubiksmoose Hmm, I think there is something about jokes/comments in a meta somewhere, but memory may not serve.
 
@KorvinStarmast I do think you are right on that.
It said basically IIRC: Jokes can stay as long as they're funny and not clogging up actual purpose of comments (improving the question)
 
Yeah, sounds right.
 
Sorry to kill the conversation but it always bugs me.
And I can't vent in the comments section because it would derail things even further lol
 
3:26 PM
@KorvinStarmast I usually stretch it into one big ball of cheese.
 
@Xirema how long was the learning process before you had it down, and became pretty good at it?
 
hm, I once (actually in my first answer at all) threw up a question about game design having pretty much 3 axis that are conflicting: usability, realism/simulationism and consistency. Is that approach unusual?
 
@Carcer Mozzarella is a good starting point. Doesn't require a lot of exotic ingredients, and has the simplest process. You just heat up acidified milk until it curdles (I use a mix of Vinegar and Citric Acid, but anything sufficiently acidic + food grade will work), add the rennet to get it to coagulate, and then heat it more, stretch it, squeeze out the whey, stretch again, until you have a ball of mozzarella.
 
@Trish Do you mean internal consistency, for consistency?
 
@KorvinStarmast yes, like "does this part of the game feel like it is organic with the other parts."
 
3:29 PM
Biggest difficulty is just finding milk that hasn't been overly pasteurized, since most of the grocery stores in my area sell milk from halfway across the country, where it simply wouldn't survive the transit if it were only normally pasteurized.
 
@Xirema I have access to raw milk once a year, from some Amish farmers about 90 minutes drive from here. That's what I was thinking of when I asked you the question. (Their butter is to die for).
 
@KorvinStarmast Took me like 3 tries. First time was an utter failure (I blame the ultra-pasteurized milk), second time worked but tasted kinda funny (not enough whey squeezed out, I think), third time worked well.
 
@Xirema I'll discuss with the Missus whether we want to get into the hobby. I suspect she may be interested.
We both like to cook.
 
@KorvinStarmast one such "consistency example" would be for example all rolls are done with Skill+Ability dice against 5 or more using d6 or For any test roll 1d20, add the relevant modifier and check that against difficulty to overcome
 
@KorvinStarmast Pasteurized milk works if it's only been lightly pasteurized (i.e. the minimum amount required by law). Any further and it breaks down pretty badly.
Also, fresh mozzarella will create a strange flavor/consistency if used on pizza. The mozzarella sold in bricks/pre-shredded uses a different method that's way more like how Cheddar is made.
 
3:32 PM
@Xirema will need to investigate local dairy sources.
 
@Xirema i believe they call it "High moisture" vs "low moisture" mozzarella
 
@Xirema We got used to fresh mozzarella when we lived in Italy. The block stuff doesn't appeal to us as much.
 
(I don't know why they can both be legally called mozzarella, since they might look similar, but they're very different in taste, production, and texture)
 
@KorvinStarmast An example of missing consistency would be adding a special clause that is like in case of character death, the player has to stand up, make 10 pushups with the GM on the back. If he succeeds, he may rejoin game with a character 2 levels higher than his dead character.
 
@SirCinnamon Yes, but a lot of places don't label as such. It's more just implied by the packaging (low-moisture is sold as bricks, high-moisture is sold in logs or as balls)
You can also review the ingredients list: high-moisture "fresh" mozzarella usually has vinegar as an additive, low-moisture mozzarella usually has "cultures" as an additive (thermophillic bacteria culture, IIRC)
 
3:39 PM
@Xirema I could go for a log of cheese right about now...
 
@Rubiksmoose Druids are at least as OP as the rest of the full casters. Moon Druids are weird. They spike at very specific levels (level 2, 6, 10, 15, 18, and 20). The gap between moon druids and other characers at 6 and 15 is smaller than at 2, 10, and 18. At 20 Moon Druids are just weird
 
4:31 PM
@doppelgreener I went a little more extreme with the change...
 
4:52 PM
@DavidCoffron Gah! Who are you?!
 
@Trish And now your challenge is to design a game in which exactly that rule is part of a consistent design :)
 
@Anaphory And then sell it, make millions, and retire to your own private Island.
 
5:24 PM
@KorvinStarmast Or let someone else make that game, sell it, make billions, and then sue them for one percent of their revenue because they stole your idea!
 
5:40 PM
@DavidCoffron whoa!
 
@Anaphory Higher risk for potential higher reward. I can see trying that.
 
@Rubiksmoose Yeah... I kept the original as the bib
@Trish Considering most of the GMs I've had over the days are at least 200-250 lbs, this would be a big challenge (for me at least)
 
@DavidCoffron it's beautiful :D
 
@doppelgreener Thank you xD
 
@Anaphory hmmm, It would befit a Munchkin RPG
 
5:45 PM
@DavidCoffron I saw that and I thought it was adorable.
 
@Rubiksmoose That's what I was going for
 
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