Saturday, December 11, 2010

RPG Buffet: Year of D&D Part 9: Ravenloft, Dragonlance, and Eberron (48:42)

Catching up on recordings for several episodes of RPG Buffet, including Ravenloft, Dragonlance, and the last game set in Eberron. Following all of this is the overview of the year's gaming.

RAVENLOFT (August 2011)
Because Strahd, the iconic villain of the Ravenloft setting, is so heavily influenced by Dracula and other East European terrors--and also because Steve is Hungarian by ethnicity--the Buffet decided to feast on Hungarian food that night!

Paprikás csirke, or "paprika chicken," is one Hungary's most famous dishes. Chicken is simmered in a paprika-flavored sauce until tender and sour cream is stirred into the sauce to enrich it. Chicken paprikash, as it is often called, is served with buttered noodles, csipetke or zsemlegomboc. Use genuine, high-quality Hungarian paprika, not the typical supermarket variety. 4 to 6 servings

Oil, butter or lard -- 2 tablespoons
Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
Onions, thinly sliced -- 2
Hungarian sweet paprika -- 1/4 cup
Flour -- 2 tablespoons
Stock or water -- 1 1/2 cups
Salt and pepper -- to taste
Sour cream -- 1 cup
Lemon juice (optional) -- 1 tablespoon

1. Heat the oil over medium-high flame in a large, heavy-bottomed pot or skillet. Add the chicken pieces a few at a time and brown on all sides. Remove to a platter.
2. Remove any excess oil leaving about 2 tablespoons and add the onions. Sauté the onions until wilted and just beginning to brown. Stir in the paprika and flour and cook for another 1-2 minutes.
3. Whisk in the stock or water, breaking up any lumps. Add the browned chicken pieces and the salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
4. Remove the chicken to a platter and skim any excess fat from the sauce. Stir in the sour cream and lemon juice if using. Adjust seasoning and reheat over low flame. Return the chicken to the sauce and serve hot.

This layered sausage and sauerkraut dish comes from the Transylvania, or Erdély, region of Hungary and Romania. Erdelyi rakott kaposzta is Transylvanian comfort food, rich and warming for a wintertime meal. 4 to 6 servings

Rice -- 1 cup
Stock or water -- 2 cups
Oil -- 2 tablespoons
Paprika -- 2 tablespoons
Onions, minced -- 2
Pork butt or shoulder, cut into 1-inch cubes -- 1 pound
Spicy pork sausage (see variations), sliced into rounds -- 1/2 pounds
Stock or water -- 1 1/2 cups
Salt and pepper -- to taste
Sauerkraut, rinsed and squeezed dry -- 2 pounds
Hard-boiled eggs (optional), sliced into rounds -- 3
Sour cream -- 1 cup
Bacon -- 4 pieces
Paprika -- 1 teaspoon

1. Preheat oven to 350°F. Place the rice, 2 cups stock or water and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer for 15 minutes. Remove from heat and set off to the side, covered.
2. Heat the oil in a sauté pan or skillet over medium flame. Add the paprika and stir to just cook through and color the oil, about 30 seconds. Add the onions and sauté until translucent, about 4 to 5 minutes. Do not brown.
3. Add pork, sausage and the 1 1/2 cups of stock or water. Bring to a boil, reduce heat to low, cover and simmer for about 20 minutes. Add more stock or water if necessary to keep the pan from drying out. Remove from heat and season to taste with salt and pepper.
4. Place 1/3 of the rinsed sauerkraut in the bottom of a large casserole or baking dish. Spread 1/2 of the cooked rice over the sauerkraut. Then spread 1/2 of the meat over the rice. Lay egg slices over the pork and sausages. Repeat these layers a second time, finishing with a layer of sauerkraut.
5. Spread the sour cream over the top of the sauerkraut and lay the bacon strips neatly over the sour cream. Sprinkle the top of the dish with paprika for garnish.
6. Place the casserole in oven and bake for 40 to 50 minutes, or until it is bubbling and browned on top.

Try to use a Eastern European sausage like kolbász, kielbasa or Polish sausage. If unavailable, just use a spicy Italian sausage. Some recipes substitute cooked sliced potatoes for the rice

1 large onion, finely chopped
3 Tb oil
1 ½ pounds lean stewing meat, cut into 1-inch cubes
1 tsp paprika
¼ tsp caraway seeds, crushed with the back of a spoon
pinch of marjoram
2 cloves garlic, peeled
4 cups beef broth or stock
1 medium green pepper, cored and cut inot 1/2 –inch strips
3 small peeled tomatoes, preferably canned
2 pounds potatoes
cooked noodles (optional)

In Dutch oven or casserole with cover, saute onion in oil till it wilts. Remove and set aside. Pat meat dry and brown it, adding more oil if needed. Set meat aside with the onions. Pour in ½ cup of water and stir up brown bits. Add paprika, marjoram, caraway seeds and 1 teaspoon salt. Add the garlic, then the beef and onions and add enough stock to cover meat by 2 inches. Simmer for an hour, covered, adding more stock as needed to keep meat well covered. Add green pepper and tomatoes and continue simmering. Peel potatoes and cut into ½ - inch dice; keep them in water until ready to use. After meat has been cooking 1 ½ hours, add potatoes, 1 teaspoon salt, and enough water to cover. Simmer another 25 minutes or until potatoes are done. Taste – may need more salt. Stir in noodles.
Adapted from Susan Derecskey’s The Hungarian Cookbook (NY: HarperPerennial, 1972)

DRAGONLANCE (September 2011)
The Buffet decided to cook out one last time, so Brandon fired up his grill, and Mags made pork chops with an easy lemon-herb marinade. This marinade is also great for chicken. From

Grilled Lemon-Herb Pork Chops (AllRecipes)
1/4 cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 ounce) boneless pork loin chops

1. In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
2. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
3. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

EBERRON (November 2011)

Chocolate Mousse
3-quart porcelain or stainless steel mixing bowl
Wire Whisk
4 egg yolks
¼ cup intant sugar (very finely granulated)
¼ cup orange liqueur
Pan of not-quite simmering water
Basin of cold water

Separate eggs and save whites separately (see below). Beat the egg yolks and sugar together until mixture is a thick, pale yellow, and falls back upon itself, forming a slowly dissolving ribbon. Beat in the orange liqueur. Set mixing bowl over not-quite simmering water and continue beating 3-4 minutes until foamy and too hot to touch. Then put over basin of cold water and beat another 3-4 minutes, until it’s cool and again forms the ribbon. It will have the consistency of mayonnaise.

6 oz semisweet baking chocolate
4 Tb strong coffee
Small saucepan
1 ½ sticks (6 oz) softened unsalted butter

Melt chocolate with coffee over hot water (or carefully in microwave). Remove from heat and beat in the butter a little at a time, beat chocolate into egg yolk to make a smooth cream.

4 egg whites
pinch of salt
1 Tb granulated sugar

Beat egg white and salt until soft peaks form. Add sugar and continue to beat until you get stiff peaks. Stir ¼ of egg mixture into chocolate mixture and fold in the rest.
Adapted from Julia Child’s Mastering the Art of French Cooking, vol. 1. (NY: Alfred A. Knopf, 1998)

Chicken and Mushroom Crepes
Crepe batter:
2 cups milk
1 ¼ cups water
2 cups flour
2 eggs
1 tsp salt
1 Tb oil

Add milk and waer to flour gradually, beating with whisk constantly so that the batter is very smooth. Add eggs, salt, and oil. Bet until smooth and set aside to rest for an hour or two.

Heat a large frying pan or crepe pan and grease very slightly. Pour large spoonful of batter into pan and roll around in the pan to cover the bottom. When brown, turn with large spatula and cook a moment on the other side. Place crepes on a large piece of foil and wrap up to keep warm in oven until ready to serve. They can be frozen.

When putting crepes together, put a crepe in the pan, cover with a few tablespoons of filling and cook 2 minutes. Roll up and serve.

While chicken, cut up – about three pounds.

Simmer with:
onion stuck all over with cloves
2 bay leaves
sprig or two of parsley
celery leaves
salt and pepper

After an hour, make sure juices are running clear (rather than pink) from the chicken. Cook longer if necessary, then allow chicken to cool in stock. Drain stock and discard everything but the stock and chicken. Cut the chicken meat into small pieces.

8-oz mushrooms, sliced and sauteed in butter.

Make bechamel:
3 Tb butter
3 Tb flour
1 cup chicken stock
salt and pepper
a touch of nutmeg
1 cup cream
3 egg yolks

Melt butter in saucepan, and add flour, stirring with whisk. Add stock, stirring until the sauce thickens. Add salt, pepper, nutmeg, cream and egg yolks; heat, stirring, until mixture thickens. Don’t let it boil or it will curdle! Add squeeze of lemon juice, chicken and mushrooms. When hot, place in crepes as described. Feeds about 8.
Adapted from Claudia Roden’s Everything Tastes Better Outdoors (NY: Alfred A. Knopf, 1984)

Download 64kbps mp3 (22.3 MB)

Show links
Dungeons and Dragons (Wizards of the Coast)
Ravenloft (Wikipedia)
Dragonlance (Wikipedia)
Eberron (Wikipedia)

Dunesteef Audio Fiction Magazine
The Dragonlance Canticle
The BaltiCon Podcast

Tuesday, December 7, 2010

RPG Buffet: A Year of D&D Part 8: Dungeon and Dragons Fourth Edition (28:34)

An overview of D&D Fourth Edition, before the specific setting entries come up.

October is always chili night, and as always John has refused to share his chili recipe with the audience. Mags brought White Chicken Chili, and presents the recipe from

Tomatillo Chicken Chili w/White Beans (CDKitchen)

1/4 cup vegetable oil
1 3/4 pound ground chicken
1 white onion
3 cloves garlic
1 serrano chili
1 tablespoon cumin
1/2 tablespoon coriander
1 teaspoon salt
1 pound tomatillos
2 cans white beans
1 can (4 oz size) mild green chilies
1 cup chicken stock
1 cup chopped cilantro
Optional pumpkin seeds, sour cream, grated jack cheese

Preheat large soup pot with vegetable oil over medium high heat. Add ground chicken when hot.

Meanwhile, dice onion and garlic. Remove seeds from Serrano chili and finely mince. Break chicken up with a wooden spoon every couple of minutes. After chicken has been cooking for about 5 minutes, add onion and continue to cook breaking up chicken and stirring every couple of minutes.

Remove husks from tomatillos and rinse to remove sticky coating. When chicken has been cooking with the onions for about 3 minutes, add garlic, Serrano, cumin, coriander, and salt. Continue cooking for another 2 minutes.

Roughly chop tomatillos, or cut into quarters if the tomatillos are small. Add tomatillos to meat. Place a lid on the pot and cook for about 10 minutes, stirring occasionally. Crain and rinse white beans. Drain chilies and finely chop. Chop cilantro. After tomatillos have been cooking for 10 minutes, add beans and green chilies along with chicken stock. Cover with lid and bring to a boil. Remove lid and continue cooking, stirring occasionally, for another 8 minutes until chili has thickened and liquid has reduced slightly.

Remove from heat and stir in cilantro if serving immediately. If not serving immediately, save cilantro and serve as a garnish on each bowl. Taste for seasoning and adjust with more salt if necessary. Top with optional pumpkin seeds, sour cream, or cheese and serve.

Download 64kbps mp3 (13.1 MB)

Show links
Dungeons and Dragons (Wizards of the Coast)

Monday, October 25, 2010

RPG Buffet: A Year of D&D Part 7: D&D Third Edition Forgotten Realms (22:43)

Kae brings the RPG Buffet to Third Edition with Forgotten Realms!

Kae's Chili Burgers
Lightly beat one egg.
Add 2 tbsps chili powder, 1 tsp hing or onion powder, 1 tsp black pepper, 1 tsp cumin, a dash of red pepper, and a dash of salt.
Mix completely.
Add 3 lbs of ground beef.

Mix completely. Make into patties and grill! YUM!

Download 64kbps mp3 (10.4 MB)

Show links
Dungeons and Dragons 3rd Edition (Wikipedia)
Forgotten Realms (Wikipedia)

Brilliant Gameologists
The Escapistcast

Friday, September 17, 2010

RPG Buffet: A Year of D&D Part 6: AD&D Second Edition Al-Qadim and Dark Sun (26:32)

Starting to catch back up with the Year of D&D, moving on to Second Edition AD&D, and catching up on a missed session. Louis ran Al Qadim in May, and John ran Dark Sun in June.

Mags' Marinated Beef Kabobs
Take five lbs. of stew beef, cut into cubes. Apply 4 tablespoons of Patak's Original Spicy Ginger and Garlic Marinade (or about half the jar) to the beef, and mix together 'til the beef is covered. Dump beef into a Ziploc bag and marinate in the refrigerator at least an hour, preferably 24 hours.

On kabab sticks, alternate beef, tomato, onion, bell pepper, and mushroom. Grill 'til done. Serve with coucous!

Download 64kbps mp3 (12.1 MB)

Show links
Advanced Dungeons and Dragons 2nd Edition (Wikipedia)
Al-Qadim (Wikipedia)
Dark Sun (Wikipedia)
Sitar Restaurant in Louisville

Star Trek: Outpost
Brilliant Gameologists

Monday, June 28, 2010

RPG Buffet: A Year of D&D Part 5: AD&D First Edition Oriental Adventures (11:49)

Guest GM Tony runs the group in an Oriental Adventures session in first edition AD&D!

Kae's Stir Fry Recipe.

Kae's allergic to soy sauce, due to its fermented state, and to onion products, so this recipe is geared to fit her needs. It's really quite good, but you can add in soy and onion as you see fit.

2 Tbsp cornstarch
1 small package stew beef (1 lb or less), slices into small pieces
1 8 oz can stir fry vegetables
6 oz apple juice (here you can substitute 3 oz soy sauce and 3 oz apple juice mixed together)
1/8 to 1/4 tsp cinnamon
1/8 to 1/4 tsp black pepper
dash cayenne pepper (or to taste)

In skillet, cook meat until mostly done. Add stir fry veggies. Cook on medium heat until completely warm.

Mix cornstarch, seasonings, & apple juice (or soy/juice combo) and add to skillet. Cook over high heat, stirring constantly, until milky appearance becomes shiny.

Serve over rice. Great as a side dish, or as the main meal.

Download 64kbps mp3 (5.44 MB)

Show links
Advanced Dungeons and Dragons (Wikipedia)
Oriental Adventures (Wikipedia)

Hotel Pacifica LARP
Yog Radio

Wednesday, June 9, 2010

RPG Buffet: A Year of D&D Part 4: Dungeons and Dragons Early Editions (30:26)

With Mags and Steve of the RPG Buffet. Mags and Steve discuss the various editions of Dungeons and Dragons published over the years.

Download 64kbps mp3 (13.9 MB)

Tuesday, April 20, 2010

RPG Buffet: A Year of D&D Part 3: 2st Edition AD&D In Greyhawk (14:51)

With Mags and the RPG Buffet. Mags runs 2nd Edition Advanced Dungeons and Dragons for the RPG Buffet, with an adventure set in Greyhawk.

Here is John's lamb stew recipe:

1 large onion, chopped (or substitute 2 tablespoons of Hing)
3.5 tablespoons of olive oil
1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
3 pounds boneless lamb for stew, cut into 2" cubes
2 tablespoons sugar
3 cans (14.5 ounces each) beef broth
3 tablespoons tomato paste
4 cloves garlic, chopped
1 tablespoon fresh chopped thyme leaves
1 tablespoon fresh chopped rosemary leaves
2 bay leaves
1 pound carrots, peeled and cut into 2" chunks
1 pound potatoes, cut into 2" chunks
1 package (10 ounces) frozen peas

Cook and stir onion in 1.5 teaspoons olive oil in large skillet over medium heat until clarified. Add to slow cooker. (For those with onion allergies, skip this step).

Mix flour with salt and pepper in large bowl. Dredge lamb in flour mixture. Heat 2 tablespoons olive oil in skillet over medium-high heat until hot. Add lamb. (For those with onion allergies, also add Hing). Cook lamb until browned on all sides. Add sugar. Mix well to coat meat. Cook several more minutes until meat is carmelized. Add to slow cooker.

Add broth to skillet and boil over high heat, scraping sides and bottom of pan to loosen browned bits. Add tomato paste, garlic, thyme, rosemary, and bay leaves. Stir to combine. Pour over meat mixture in slow cooker.

Add potatoes and carrots. Cover. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours; or until vegetable and lamb are tender.

Add peas and cook 30 minutes more. Remove and discard bay leave before serving.

and Misty's Venison Stew:

2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon dried oregano
1 tablespoon salt
3 cups water

Cook in pressure cooker for 60 minutes at 15 lbs pressure. Then add:
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces

Cooked at pressure for another 25 minutes.

Finally, combine flour and water. Stir into the stew to thicken. Remove bay leaf before serving.

Download 64kbps mp3 (6.82 MB)

Show links
2nd Edition Advanced Dungeons and Dragons (Wikipedia)
Greyhawk (Wikipedia)

Monday, March 29, 2010

RPG Buffet: A Year of D&D Promo (1:04)

The promo for the RPG Buffet's big Year of Dungeons and Dragons event. Let us know if you play it!

Donwload 128kbps mp3 here (.99MB)

Needle-drag.wav from, via The freesound project is licensed under the Creative Commons Sampling Plus 1.0 license.

The 2010 Super-Duper-Ultra-Turbo-Mega-Maxi-Multi-Edition Crossover Dungeons and Dragons Spectacular: the Schedule

For those of you keeping score at home, here's the RPG Buffet's 2010 schedule for our Year of Dungeons and Dragons:

  1. Jan - Classic (Expert) [Misty]
  2. Feb - Advanced Dungeons and Dragons, 1st. ed. [Kae]
  3. Mar - AD&D 2nd ed., Greyhawk [Mags]
  4. Apr - AD&D 2nd ed., Oriental Adventures [Tony]
  5. May - AD&D 2nd ed., Al-Qadim [Louis]
  6. Jun - AD&D 2nd ed., Dark Sun [John]
  7. Jul - Dungeons and Dragons (commonly referred to as 3rd ed.), Forgotten Realms [Kae]
  8. Aug - D&D 3rd ed., Ravenloft [Steve]
  9. Sep - D&D 3rd ed., Dragonlance [Brandon]
  10. Oct - Dungeons and Dragons 4th ed., [John]
  11. Nov - Dungeons and Dragons 4th ed., Ebberon [Becca]
  12. Dec - Chainmail

Please note that the schedule above is subject to change without notice.

Saturday, March 20, 2010

RPG Buffet: A Year of D&D Part 2: 1st Edition Advanced Dungeons and Dragons

With Mags and the RPG Buffet. The RPG Buffet returns with a look at 1st edition Advanced Dungeons and Dragons.

Homemade Pizza Crust and Pizza Sauce (serves 8) Takes about an hour to prep, and 20 minutes to cook. (Note: to save time, there are any number or ready-to-bake pizza crusts and jarred pizza sauces available at your local grocery)

1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
3 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons shortening

1 tablespoon vegetable oil
1/2 cup chopped onion
1 (6 ounce) can tomato paste
6 fluid ounces water
1/2 teaspoon white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon crushed red pepper flakes

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine flour, salt and shortening. Stir in the yeast mixture. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 45 minutes.
3. Heat oil in a small saucepan over medium heat. Saute onion until tender. Stir in tomato paste and water. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. Simmer 15 to 20 minutes.
4. Recipe makes 2 (12 inch) pizzas. Divide dough in half, and spread onto pizza pans. Cover with sauce, and desired toppings. Bake at 400 degrees for 20 minutes, or until crust is golden brown.

Recommended toppings: Mozzarella Cheese, Diced Ham, Green Olives, Pepperoni, Italian sausage (pre-cooked), Bell peppers (thinly sliced with stems and seeds removed), Mushrooms (thinly sliced), Black olives, Fresh sweet basil (chopped), Fresh tomatoes (chopped)

Download 64kbps mp3 (7.01 MB)

Show links
1st Edition Advanced Dungeons and Dragons (Wikipedia)

Wednesday, March 10, 2010

RPG Buffet: A Year of D&D Part 1: Red Box Basic Set (22:12)

With Mags and the RPG Buffet. The RPG Buffet kicks of their Year of Dungeons and Dragons with the Red Box Basic Set.

1. Whip together 1 or 2 eggs per person with a little milk
2. Add any of the following: bacon, sausage, bell peppers, onion, sliced mushrooms, or tomatoes
3. Top with shredded cheese
4. Bake at 350 degrees
5. Insert toothpick or knife--if it comes out clean, the eggs are done.

Download 64kbps mp3 (10.1 MB)

Show links
Dungeons and Dragons Basic Set (Wikipedia)