When you need an excuse to train a new tool proficiency.
When you need an excuse to train a new tool proficiency.
This one is probably the least "DnD joke" of all of them, but the joke still makes me laugh.
12 comments
-
At the point you're trolling the other party members like this, the DM's like "okay that's enough downtime for you." and spawns an emergency for you to deal with.
-
I never get tired of this precious bean of a goblin.
-
She conveys such endearing innocent humor… I also love the art style. Very unique!
-
-
Good choices. Those are pretty much the only stocks you ever need. Decent flavor variety and a vegetarian option. I prefer to make my own though
-
I love making turkey stock from Thanksgiving turkey. Perfect for turkey noodle soup or gravy for next year's thanksgiving. Let me know if anyone finds a replacement for r/canning here in the lemmyverse
-
We save our carcasses and use them for a stock that goes into the gravy for the next time we do a turkey dinner. We'll usually do a big turkey dinner 2 or 3 times each year including Thanksgiving.
-
-
-
I know nobody cares, but technically a stock is rendered from plant based ingredients and a broth is rendered from animal based ones.
Sorry I had to make the clarification.
Source: my wife is a professional culinarian.
-
Odd, everything I'm coming across is saying broths are made from meat where stocks are primarily made from bones. Both use vegetables as part of the aromatics.
-
So while yes it is often true that a stock or broth can have vegetables in it, bones and meats are often found in most all broth, whereas stocks are more often based around vegetables due to the potency of stock being lower than broth.
Issue here is that lines are often blurred in practice (seeing as culinary arts are an expressive one).
-
-
...this is exactly the sort of pedantry i appreciate; thank you for the elucidation!..
-
-
Its layman's term from my understanding. Stock and broth are interchangable is common English but the technical side of things is more specific from what I am told.
-
-
-
Time to open a shop called “Gobblin’ Pastries”
12 comments