I have been here and there searching for which race is the tastiest, and I am not talking about tasty as in flavor but tasty as in FOOD. Now you might think 'AldrekStormcloak you have gone insane' but rest a sure I am not. I also thought that there is no better place to make this thread then in Adohand's Kitchen. So let's get started on some recipes.
Dwarf and Ale Pie:
1 tbsp vegetable oil
100g smoked bacon lardons or smoked bacon, chopped
1kg Dwarf shin, cut into large chunks
2 onions, roughly chopped
3 carrots, peeled and cut into large chunks
3 tbsp plain flour
1 tbsp tomato purée
1 tbsp tomato purée
1 tsp malt or red wine vinegar
1 tsp brown miso paste (optional)
400ml sweet brown ale
600ml Dwarf stock made from 2 stock cubes
few thyme sprigs stalks and leave separated
2 bay leaves
Method
Heat the oven to 160C/140C fan/gas 3. Heat the vegetable oil in a large casserole dish and gently fry the bacon for 5 mins until lightly browned. Remove with a slotted spoon and set aside. In the same pan, brown the Dwarf meat well in batches for 5-8 mins, adding a drizzle more oil if you need to, then set aside.
Add the onions and carrots to the pan and cook on a low heat for 5 mins. Stir in the flour, then add the tomato purée, vinegar, and miso, if using. Tip the Dwarf and bacon, along with any juices, back into the pan and give it all a good stir. Pour in the ale and stock, and nestle in the thyme stalks and bay. Season generously and bring to a simmer. Cover with a lid and cook in the oven for about 2 hrs or until the meat is really tender. Leave everything to cool slightly, then strain off about half the braising liquid into another container. Leave to cool completely. It can be made up to two days ahead and kept chilled in the fridge – the pie will be better if the filling is fridge-cold when added. It can also be frozen for up to three months.
To make the pastry, mix the flour, mustard powder, lard, and butter with a generous pinch of sea salt until completely combined, then gradually add up to 250ml ice-cold water to make a soft dough. This can be done in a food processor if you prefer. Knead the thyme leaves into the pastry, then cover and leave to rest in the fridge for at least 1 hr. Can be made up to two days ahead and kept chilled, or frozen for up to a month.
Heat the oven to 220C/200C fan/gas 7 and put a baking tray in the oven. Heavily butter a 26-28cm pie dish and dust well with flour. Cut off a third of the pastry and set aside. Roll out the remaining pastry to a thick round that will easily line the pie dish with an overhang, then line the tin. Tip in the Dwarf mixture. You want the filling to be slightly higher than the rim of the dish. Brush the edges with egg yolk. Roll out the remaining pastry to a thick round, big enough to cover the pie, then lift onto the pie dish. Trim the edges, crimp together, then re-roll the trimmings and cut into decorative shapes, such as leaves. Brush the top with more yolk. Make a hole in the center of the pie with a knife, and put it on the hot baking tray.
Bake for 20 mins, remove, brush again with yolk, scatter with sea salt and bake for 20-25 mins until golden. Leave to rest for 10 mins while you heat up the extra gravy.
Enjoy your Dwarf and Ale Pie
Spaghetti and Halfling Meatballs:
8 good-quality Halfling sausages
1kg Halfling mince
1 onion, finely chopped
½ a large bunch flat-leaf parsley, finely chopped
85g parmesan, grated, plus extra to serve if you like
100g fresh breadcrumbs
2 eggs, beaten with a fork
olive oil, for roasting
spaghetti, to serve (you'll need about 100g per portion)
For the sauce
3 tbsp olive oil
4 garlic cloves, crushed
4 x 400g cans chopped tomato
125ml red wine (optional)
3 tbsp caster sugar
½ a large bunch flat-leaf parsley, finely chopped
few basil leaves (optional)
Method:
First, make the meatballs. Split the skins of 8 good-quality Halfling sausages and squeeze out the meat into your largest mixing bowl.
Add 1kg Halfling mince, 1 finely chopped onion, ½ large bunch flat-leaf parsley, 85g grated parmesan, 100g fresh breadcrumbs, 2 beaten eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.
Heat oven to 220C/200C fan/gas 7.
Roll the mince mixture into about 50 golf-ball-size meatballs. Set aside any meatballs for freezing, allowing about 5 per portion, then spread the rest out in a large roasting tin – the meatballs will brown better if spaced out a bit.
Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
Meanwhile, make the sauce. Heat 3 tbsp olive oil in your largest pan. Add 4 crushed garlic cloves and sizzle for 1 min.
Stir in four 400g cans chopped tomatoes, 125ml red wine, if using, 3 tbsp caster sugar, ½ a large bunch flat-leaf parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you boil the spaghetti (you'll need about 100g per portion).
Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.
Enjoy.
I would love it if you guys could make your own recipes out of the best and tastiest races in 5e, I do however find Dwarves a little bit tougher meat than the others but you can tell me what your thoughts are. Just ask me if you want a Poll so that you can vote for what race earns the title of THE MOST TASTIEST MEAT IN 5E.
EDIT: As you wish I added a poll.
Sorry in advance to all the Vegetarians and Vegans out there.
I think all flesh is equally delicious in it’s own way, but useless for everything other than food and meat puppets.
Rollback Post to RevisionRollBack
she/it pronouns
I watch. I wait. I listen. I like roleplaying games. Avid fan of messed up homebrew and horror rpgs. Lancer>dnd5e, go read Kill Six Billion Demons. I will shoot you with my transgenderification beam pew pew
I watch. I wait. I listen. I like roleplaying games. Avid fan of messed up homebrew and horror rpgs. Lancer>dnd5e, go read Kill Six Billion Demons. I will shoot you with my transgenderification beam pew pew
I expected you to bore the crap out of us with your infinite knowledge.
Well, not infinite. I’m technically only an intern daemon prince.
Rollback Post to RevisionRollBack
she/it pronouns
I watch. I wait. I listen. I like roleplaying games. Avid fan of messed up homebrew and horror rpgs. Lancer>dnd5e, go read Kill Six Billion Demons. I will shoot you with my transgenderification beam pew pew
I have been here and there searching for which race is the tastiest, and I am not talking about tasty as in flavor but tasty as in FOOD. Now you might think 'AldrekStormcloak you have gone insane' but rest a sure I am not. I also thought that there is no better place to make this thread then in Adohand's Kitchen. So let's get started on some recipes.
Dwarf and Ale Pie:
Method
Heat the oven to 160C/140C fan/gas 3. Heat the vegetable oil in a large casserole dish and gently fry the bacon for 5 mins until lightly browned. Remove with a slotted spoon and set aside. In the same pan, brown the Dwarf meat well in batches for 5-8 mins, adding a drizzle more oil if you need to, then set aside.
Add the onions and carrots to the pan and cook on a low heat for 5 mins. Stir in the flour, then add the tomato purée, vinegar, and miso, if using. Tip the Dwarf and bacon, along with any juices, back into the pan and give it all a good stir. Pour in the ale and stock, and nestle in the thyme stalks and bay. Season generously and bring to a simmer. Cover with a lid and cook in the oven for about 2 hrs or until the meat is really tender. Leave everything to cool slightly, then strain off about half the braising liquid into another container. Leave to cool completely. It can be made up to two days ahead and kept chilled in the fridge – the pie will be better if the filling is fridge-cold when added. It can also be frozen for up to three months.
To make the pastry, mix the flour, mustard powder, lard, and butter with a generous pinch of sea salt until completely combined, then gradually add up to 250ml ice-cold water to make a soft dough. This can be done in a food processor if you prefer. Knead the thyme leaves into the pastry, then cover and leave to rest in the fridge for at least 1 hr. Can be made up to two days ahead and kept chilled, or frozen for up to a month.
Heat the oven to 220C/200C fan/gas 7 and put a baking tray in the oven. Heavily butter a 26-28cm pie dish and dust well with flour. Cut off a third of the pastry and set aside. Roll out the remaining pastry to a thick round that will easily line the pie dish with an overhang, then line the tin. Tip in the Dwarf mixture. You want the filling to be slightly higher than the rim of the dish. Brush the edges with egg yolk. Roll out the remaining pastry to a thick round, big enough to cover the pie, then lift onto the pie dish. Trim the edges, crimp together, then re-roll the trimmings and cut into decorative shapes, such as leaves. Brush the top with more yolk. Make a hole in the center of the pie with a knife, and put it on the hot baking tray.
Bake for 20 mins, remove, brush again with yolk, scatter with sea salt and bake for 20-25 mins until golden. Leave to rest for 10 mins while you heat up the extra gravy.
Spaghetti and Halfling Meatballs:
For the sauce
Method:
First, make the meatballs. Split the skins of 8 good-quality Halfling sausages and squeeze out the meat into your largest mixing bowl.
Add 1kg Halfling mince, 1 finely chopped onion, ½ large bunch flat-leaf parsley, 85g grated parmesan, 100g fresh breadcrumbs, 2 beaten eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.
Heat oven to 220C/200C fan/gas 7.
Roll the mince mixture into about 50 golf-ball-size meatballs. Set aside any meatballs for freezing, allowing about 5 per portion, then spread the rest out in a large roasting tin – the meatballs will brown better if spaced out a bit.
Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
Meanwhile, make the sauce. Heat 3 tbsp olive oil in your largest pan. Add 4 crushed garlic cloves and sizzle for 1 min.
Stir in four 400g cans chopped tomatoes, 125ml red wine, if using, 3 tbsp caster sugar, ½ a large bunch flat-leaf parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you boil the spaghetti (you'll need about 100g per portion).
Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.
I would love it if you guys could make your own recipes out of the best and tastiest races in 5e, I do however find Dwarves a little bit tougher meat than the others but you can tell me what your thoughts are. Just ask me if you want a Poll so that you can vote for what race earns the title of THE MOST TASTIEST MEAT IN 5E.
EDIT: As you wish I added a poll.
Sorry in advance to all the Vegetarians and Vegans out there.
"A Jack Of All Trades is a master of none"
'That's why I hate Bards'
DO A POLL FOR TASTIEST RACE IN D&D! I WILL VOTE ON IT
My Extended signature will post when I can.
Find me as TheDragonLordOfPunz here(click here.you will go off DND Beyond so right click and open this in new tab)
status:offline a big quote chain why not
I have other accounts on other sites under TheDragonLordOfPunz
What the f*ck have you brought upon this cursed land?
Hello! I am just a relatively new D&D player, who also likes SimplePlanes and War Thunder.
My characters are:
Halflings obviously.
Wizard (Gandalf) of the Tolkien Club
Lizardfolk tastes like chicken, I hear.
Hombrew: Way of Wresting, Circle of Sacrifice
Just like alligator!
Hello! I am just a relatively new D&D player, who also likes SimplePlanes and War Thunder.
My characters are:
do a poll
"Life is not a problem to be solved but a reality to be experienced"- Soren Kierkgaard
Tiefling tastes like goat.
Hello! I am just a relatively new D&D player, who also likes SimplePlanes and War Thunder.
My characters are:
I heard halfling tastes like lamb.
"Life is not a problem to be solved but a reality to be experienced"- Soren Kierkgaard
Human tastes like the bodies in my baseme...
Hol' Up
Hello! I am just a relatively new D&D player, who also likes SimplePlanes and War Thunder.
My characters are:
I heard Tortles taste surprisingly like Turtles, and not like Tortoises.
Please check out my homebrew, I would appreciate feedback:
Spells, Monsters, Subclasses, Races, Arcknight Class, Occultist Class, World, Enigmatic Esoterica forms
I think all flesh is equally delicious in it’s own way, but useless for everything other than food and meat puppets.
she/it pronouns
I watch. I wait. I listen. I like roleplaying games. Avid fan of messed up homebrew and horror rpgs. Lancer>dnd5e, go read Kill Six Billion Demons. I will shoot you with my transgenderification beam pew pew
Hol' up
Hello! I am just a relatively new D&D player, who also likes SimplePlanes and War Thunder.
My characters are:
I’m a tzeentchian daemon, what did you expect.
she/it pronouns
I watch. I wait. I listen. I like roleplaying games. Avid fan of messed up homebrew and horror rpgs. Lancer>dnd5e, go read Kill Six Billion Demons. I will shoot you with my transgenderification beam pew pew
This thread is probably the most messed up one on the forum
Please check out my homebrew, I would appreciate feedback:
Spells, Monsters, Subclasses, Races, Arcknight Class, Occultist Class, World, Enigmatic Esoterica forms
I expected you to bore the crap out of us with your infinite knowledge.
Hello! I am just a relatively new D&D player, who also likes SimplePlanes and War Thunder.
My characters are:
Wish granted!
Hollyphants and Abyssal Chickens apparently taste delicious.
Please check out my homebrew, I would appreciate feedback:
Spells, Monsters, Subclasses, Races, Arcknight Class, Occultist Class, World, Enigmatic Esoterica forms
Well, not infinite. I’m technically only an intern daemon prince.
she/it pronouns
I watch. I wait. I listen. I like roleplaying games. Avid fan of messed up homebrew and horror rpgs. Lancer>dnd5e, go read Kill Six Billion Demons. I will shoot you with my transgenderification beam pew pew
I think they were talking about me.
Please check out my homebrew, I would appreciate feedback:
Spells, Monsters, Subclasses, Races, Arcknight Class, Occultist Class, World, Enigmatic Esoterica forms
I wasn't talking about you. lol
Hello! I am just a relatively new D&D player, who also likes SimplePlanes and War Thunder.
My characters are: