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)
Promos
Brilliant Gameologists
The Escapistcast
Monday, October 25, 2010
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
Promos
Star Trek: Outpost
Brilliant Gameologists
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
Promos
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.
INGREDIENTS:
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)
DIRECTIONS
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)
Promos
Hotel Pacifica LARP
Yog Radio
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.
INGREDIENTS:
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)
DIRECTIONS
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)
Promos
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)
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:
Ingredients:
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:
Ingredients:
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)
Here is John's lamb stew recipe:
Ingredients:
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:
Ingredients:
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 Freesound.org, via http://www.freesound.org/samplesViewSingle.php?id=3536 The freesound project is licensed under the Creative Commons Sampling Plus 1.0 license.
Donwload 128kbps mp3 here (.99MB)
Needle-drag.wav from Freesound.org, via http://www.freesound.org/samplesViewSingle.php?id=3536 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:
- Jan - Classic (Expert) [Misty]
- Feb - Advanced Dungeons and Dragons, 1st. ed. [Kae]
- Mar - AD&D 2nd ed., Greyhawk [Mags]
- Apr - AD&D 2nd ed., Oriental Adventures [Tony]
- May - AD&D 2nd ed., Al-Qadim [Louis]
- Jun - AD&D 2nd ed., Dark Sun [John]
- Jul - Dungeons and Dragons (commonly referred to as 3rd ed.), Forgotten Realms [Kae]
- Aug - D&D 3rd ed., Ravenloft [Steve]
- Sep - D&D 3rd ed., Dragonlance [Brandon]
- Oct - Dungeons and Dragons 4th ed., [John]
- Nov - Dungeons and Dragons 4th ed., Ebberon [Becca]
- 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)
Ingredients
DOUGH:
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
3 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons shortening
SAUCE:
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
Directions
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)
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)
Ingredients
DOUGH:
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
3 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons shortening
SAUCE:
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
Directions
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.
MISTY'S STUPID-EASY EGG-THINGY (BREAKFAST CASSEROLE)
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)
MISTY'S STUPID-EASY EGG-THINGY (BREAKFAST CASSEROLE)
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)
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