Monday, April 30, 2012

AGC 163 April 30th 2012 (ConGlomeration 2012) (41:52)

With Mark Kinney and Carol, and our special ConGlomeration 2012 guests Carinn Seabolt and Sean Patrick Fannon (Gaming Guests of Honor) and Michael Williams (Author Guest of Honor). Michael Williams answers our tradtional first question (writing DragonLance novels and working with Pacesetter). The Dragonlance experience, his other work, gaming in education, and Mark has to ask about Pacesetter. Moving over to Sean and Carinn: DriveThruRPG developments and Print on Demand. Silvermeet Studios. Shaintar: Legends Arise and Shaintar: Legends Unleashed, and the Shaintar fantasy setting in general. Audience questions: Writing to electronic formats? Other media?

Download 64kbps mp3 (19.2 MB)

Show links
Blackwyrm Publishing (Trajan's Arch, Vine)
Silvermeet Studios
Reality Blurs (Shaintar)
Pinnacle Entertainment Group Forums

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Game Knights podcast

Saturday, April 21, 2012

RPG Buffet 24 (QAGS Actual Play)

Yes, we know it's out of order, and technically not actually a podcast. We did, however, promise an actual play of Hex Games' QAGS, and here it is, the RPG Buffet's run by Hex Games' Colin Thomas. Mags made this episode 24, so that's why it is how it is. I encoded it as a nearly 120 megabyte mp3, and now it's available to those who dig the actual play and/or wanted to see how QAGS works!

You'll find the link to the file over in the Additional Content section of the All Games Considered site. Enjoy!

RPG Buffet 25 (Eclipse Phase) (12:56)

Note that Episode 24 is the soon-to-be-made available actual play file of the QAGS game from episode 23! That's why this is episode 25.

Brandon ran Eclipse Phase for the RPG Buffet, as discussed by Mags, Brandon, John, and Louis!

In belated honor of Saint Patrick's Day, the RPG Buffet decided to prepare Corned Beef & Cabbage for supper. Misty is the Buffet's Keeper of the Pressure Cooker, and prepared the meal using this recipe from Miss Vickie's Guide to Modern Pressure Cookery:

Corned Beef with all the Fixings

Step One: The Meat
A corned beef brisket with the spice packet, choose either a flat or point cut, allowing at least 1/3 lb, or a more generous 1/2 lb, per serving
3 cloves garlic
2 bay leaves
include the seasoning pkt, or a make a suitable spice blend
16 ounces of a stout or a similar full-flavored beer, or other combinations flavoring liquids such as beef broth or wine with water

Discard the packing brine and rinse the meat well, trimming off any visible fat. Lay the meat with the fattiest side up on the cooking rack in the bottom of the pressure cooker. Add spices and the flavoring liquid, and enough cold water to just cover the meat.

Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 50 minutes. Remove from heat and use the natural release method before opening the lid. A corned beef will have a natural pinkish-red color after cooking. This does not mean it isn't done. Nitrite is used in the curing process and this fixes the pigment in the meat and gives it the distinctive color. Transfer the meat to a cutting board and cover it with foil and a folded towel and let it stand for 10 to 15 minutes before slicing. This allows the meat to absorb its natural liquids, and it will continue to cook itself at the same time.

Test for doneness; the meat should be "fork-tender", meaning that a fork goes through it like its soft butter. If you can easily pull up a sliver of meat with a fork, it is a good indication of doneness. The internal temperature should be at least 160°F. If necessary, return to pressure for an additional 10 minutes and repeat the natural release, but do not overcook or your corned beef will be dry and stringy.

Step Two: The Vegetables

While the meat is resting, its time to cook the vegetables. Include at least 1lb of assorted vegetables per serving, increase as you like to add variety, stretch your budget, and for planned leftovers. Choose from a variety of root vegetables like carrots and parsnips, red or white boiling potatoes, turnips, rutabagas, boiling or yellow onions. Cut the pieces to a similar size -- I like hefty 2 inch chunks -- so they cook uniformly.

Use any variety of cabbage cut into thick 2-3 inch wedges, or use Kale or Brussels sprouts instead.

You can also add any type of cut hard winter squash, sweet potatoes, or any other veggies your family likes.

Discard all but 1 cup of the cooking broth. Place the cut root vegetables in a large steamer if you have one. Alternately, just put the cooking rack in the pressure cooker and add the cut root vegetables. If your pressure cooker is large enough, add the cabbage wedges on top of the cut root vegetables. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 4 minutes. Remove from heat and use the quick or cold water release method before opening the lid. Using a slotted spoon, remove vegetables from pressure cooker and put the root vegetables and cabbage in separate serving bowls.

Alternatively, steam the cabbage separately using a second pressure cooker, or wait and cook them after the root vegetables are done. You can also steam cabbage wedges in a covered regular pot in about 15 minutes.

Download 64kbps mp3 (6.2 MB)

Show links
Eclipse Phase (Posthuman Studios)