290
submitted 2 years ago by [email protected] to c/[email protected]

This one is probably the least "DnD joke" of all of them, but the joke still makes me laugh.

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[-] [email protected] 16 points 2 years ago

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.

[-] [email protected] 11 points 2 years ago

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

[-] [email protected] 5 points 2 years ago

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

[-] [email protected] 2 points 2 years ago

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.

[-] [email protected] 11 points 2 years ago

I never get tired of this precious bean of a goblin.

[-] [email protected] 5 points 2 years ago

She conveys such endearing innocent humor… I also love the art style. Very unique!

[-] [email protected] 8 points 2 years ago

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.

[-] [email protected] 3 points 2 years ago

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.

[-] [email protected] 1 points 2 years ago

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).

[-] [email protected] 3 points 2 years ago

...this is exactly the sort of pedantry i appreciate; thank you for the elucidation!..

[-] [email protected] 2 points 2 years ago

I've heard about "chicken stock" so many times. I don't use it myself, but was that a wrong use of the word on their part?

[-] [email protected] 1 points 2 years ago

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.

[-] [email protected] 4 points 2 years ago

Time to open a shop called “Gobblin’ Pastries”

this post was submitted on 16 Aug 2023
290 points (95.3% liked)

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