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Cake day: July 17th, 2023

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  • You already had good answers but I would like to add my two cents:

    The “starter set” is the cheaper option (less than 20$). It has a small prewritten adventure, a set a prewritten characters of level 1 with backstory, and the basic rules you need for this adventure.

    Good point for it: cheap, the bare minimum you need to dive directly in it, already contain an adventure so it’s easier for you as a new GM.

    Bad point: it only contain a small subset of the rules, and will become “useless” if you decide to go further and buy the full books. Also, if your wife or kid do not like the pregen characters, you will not have the full rules related to character creation.

    Then you have the core rule set already linked.

    Good point: everything you need for a very long time, you will have all the rules to run anything you want. Other books are “only” going to add more options (spell, items, characters building options, ect).

    Bad point: the price (120$), more information so it may be harder to digest everything and “get into it”. It does not contain pre written adventure. You will have to find one separate or make one yourself, there are some free options available.

    On top of that you don’t need anything else exept pen and paper. Dice are of course greatly recommended, but you can start with some free phone app.



  • I watched it purely for nostalgia reason because of the games, I decided to not read reviews about it before. There was few interesting scenes (combat scenes), but overall not worth it IMO. I kept watching hoping that it will get better and I kept being disappointed. Maybe I’ll check the season 2 though according to reviews this time.

    They took a big dump on all the existing lore, and on the already well defined character of Master Chief.

    Forward Unto Dawn was so much better as a Halo adaptation.






  • It’s “classic”.

    Originally (several decades ago) it was used for “Computer Role Playing Games” to describe video games that closely followed tabletop rpg (rules, universe, or just in spirit). But then video games became more well known than tabletop games, and the “c” dropped out of the acronym because all games where “computer” games. However, a lot of more recent “RPG” video games didn’t had this tabletop RPGs feeling (think skyrim and the likes).

    So now the term cRPG is back, to describe the same kind of games as before but most people use the C to means Classic instead of Computer.


  • Ah I know it was popular in Germany too, but I didn’t know about Poland. In France it’s also popular and a lot of restaurant serving meat have that on the menu but it’s often disappointing in restaurant because it’s prepared in advance and not at the order.

    I’m not sure if I would trust already made tartare from supermarket, but I guess they have very strict rules to follow so it should be fine. The picture you sent is indeed grounded very small. In france the specialty is to cut it by knife in small rectangle and not ground it. You have a better texture when you chew it.


  • It’s a unique taste that is hard to describe. But it’s of course very savory, with a lot of unami. The dominant notes are usually from what you add to the meat and not the meat itself (here for exemple, shallot and toasted pine nuts were dominant). If you like rare steak, you can imagine the same but more prononced and without the seared part. Also, foe texture it’s very soft and easy to chew as it’s already cut in very small pieces.






  • Yes, I’m trying different things everytime but the one I converged to is:

    For 2 person,

    • 250gr meat
    • Half a shallot, diced as small as possible
    • 2 Garlic, crushed with salt
    • Handfull of toasted pine nuts
    • ~30gr truffle mozzarella, diced very small
    • Little bit of grated parmesan cheese
    • Fresh parsley
    • Olive oil
    • Salt, pepper

    Cut the meat and mix everything in a very cold serving bowl. Then make two half sphere with hands to put in the plates, compress a little bit and then push the top with a big spoon to make a rounded “nest” for the egg yolk, add a pinch of salt in the egg. For the meat cut, i tried to translate from French but it’s not working well. The best is to ask your butcher.

    The original recipe calls for more shallot and some pickles. But i find it’s too much “crunchy” vegetable and the additional taste distract from the meat taste.