Review of Heroes' Feast - the Official Dungeons and Dragons Cookbook
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Published 2020-12-26
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Stopping By the Inn by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0/
Source: www.twinmusicom.org/song/298/stopping-by-the-inn
Artist: www.twinmusicom.org/
Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0/
Source: incompetech.com/music/royalty-free/index.html?isrc…
Artist: incompetech.com/
Journey in the New World by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0/
Source: www.twinmusicom.org/song/258/journey-in-the-new-wo…
Artist: www.twinmusicom.org/
Folk Round by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0/
Source: incompetech.com/music/royalty-free/index.html?isrc…
Artist: incompetech.com/
Mystery Bazaar Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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#dnd
#cooking
All Comments (21)
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The recipes in this book are pretty legit, everything I've made from it has been tasty. Also, I love the Life of Boris reference!
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Hey Blandco! Darker sauce just means deeper flavour - I tend to prefer a darker roux to make my sauce anyways. Darker roux tastes more like pan sauce gravy, lighter roux is more the Swedish Ikea meatball style. Great vid by the way!
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I love that this thing just, exists.
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In case it hasn't been mentioned yet - beef stock and beef broth are pretty interchangeable. Technically different, but honestly neither you nor I will probably notice the difference most of the time! Looks tasty, well done.
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My wife just got me this for Christmas I loved it one of my favorite gifts this year 👍can’t wait to use it
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Looks great! I've been cooking meatballs for 12 years, never Swedish style, and never in the oven. I've always fried my meatballs until they were pink, puncture many small holes in them, then let them cook in a simmering sauce for a few hours. Really great way to absorb flavor.
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I like your tavern style plating with the meatballs. (Or at least what I'd imagine a tavern plate to look like.) I'm going to have to pick up a copy of this book.
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There's something so charming about the rustic look of these recipes. I'm so glad I picked up a copy!
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Found your channel the other day and been absolutely loving it!
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Excellent vid and yes, a very good book, both in presentation and the recipes themselves.
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I’m all about that dill.
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Reminds me of the old Dragonlance books with the recipes. Solid review! Happy new year!
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I think that turned out great, well done!
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I was waiting for a review for this, thank you.
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Good to see the Kringle has been eating very well lately! This was a mouth-watering review, my friend. Well done!
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You must mash meat mixture with your mitts, not a spoon! But this definitely sold me on the book. Thanks for this vid!
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Not a great baker, but competent one at the very least, and in my opinion pie crust is something that is better of purchased than hand made. Pie crust and puff pastry dough are things that take a lot of effort and really don't turn out all that better when hand made.
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That was a fun watch, I like the skull on the pie. 👍🏽
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My retired paramedic father would kill me himself if he saw me using a knife like that... yet he does basically the same thing. Shrugs.
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just the Dill Boris reference is all i need to give a like
