Hossenfeffer

I dry brined the wings overnight with a simple barbecue rub (salt, pepper, paprika, ground cumin, ground coriander seed, onion powder, garlic powder, mustard powder).

I brought the Kamado up to 180'C/350'F.

I put the wings on over a deflector for about half an hour then moved them over direct heat, turning frequently, for another ten to fifteen minutes.

Then I served them for saucing to individual taste (I like Buffalo, wife likes BBQ, daughter likes plain).

I have a bunch of go-to online sources for recipes that I use, from NYT cooking (subscription required but worth it) to Serious Eats (Kenji FTW!) to BBC Good Food.

But my all time favourite online writer is Felicity Cloake who does an utterly brilliant series in The Guardian.

The premise is simple: for any given dish, she takes a bunch of recipes from various chefs and food writers, tries them all, and discusses what works and what doesn't, then publishes her best version of all of the above.

Whether it's pierogi, nettle soup, cheese empanadas, or pasta ai funghi her articles are great because you can see why she's made the decisions she has for her final recipe. You can pick and chose from the various recipes she tried.

Strongly, strongly recommended.

Dry brined then cooked low and slow (just around 100'c) for about two and a half hours (in a braising liquid made of mostly beer). Then finished over direct heat on the grill.

Then I got over excited and didn't take any more pictures.

They were ok - bought from Sainsbury's on a whim for about £5. Not that great in terms of meat/bone ratio, but good flavour.

"The ancient sages said, "Do not despise the snake for having no horns, for who is to say it will not become a dragon?" So may one just man become an army."

One of my all time favourite shows from my childhood. Any one else love the rebels of the Water Margin of Liang Shan Po?

All of Chaosium's Runequest: Roleplaying in Glorantha is currently available in PDF from Humble Bundle for £14.21.

That's everything. Which is insane value for money. You'd be mad not to. Get it here!

[Original post on the excellent (but undernourished) /c/runequest_glorantha!]

All of Chaosium's Runequest: Roleplaying in Glorantha is currently available in PDF from Humble Bundle for £14.21.

That's everything. Which is insane value for money. You'd be mad not to.

https://www.humblebundle.com/books/runequest-chaosium-inc-books

We've had to wait for it, especially in the UK since the initial shipment of hard copies seemed to go missing, but it's well worth that wait.

This is the counterpoint, the rebuttal, the answer to questions posed by the Lightbringers and Earth Goddesses cult books. The Lunars are not just baddies, they're the flip side of the coin, the pragmatists, the side with the winning perspective. I believe in the Red Goddess, Mistress of Life and Death.

Presented here are cults including the Seven Mothers, Teelo Norri, Honeel, the Crimson Bat, the Red Emperor and the Red Goddess. Also included is Nysalor/Gbaji and an introduction to Lunar illumination.

This is a must have volume if you want to run anything connected to the Hero Wars in Glorantha.

Plus, also, once again the art is breathtaking.

Martin Helsdon, the man who brought us the magisterial Armies and Enemies of Dragon Pass has done it again with an even larger, even more ambitious addition to the Jonstown Compendium collection of community content for Runequest.

Focused, as the name suggests, on sea-faring it is hugely detailed and comprehensive, and blessed with some of the finest artwork ever produced for a Gloranthan book.

While it covers everything to do with ships and seaborne trade (ship-building, shiphandling and seafaring, cargo and harbours, naval warfare, nautical terminology, etc) and documents a whole flotilla of different types of vessel, in many ways the stand out is the ‘Periplus’, a first-person account of the voyages of an Issaries trader interspersed with the meat of the book, which brings the material to life.

Thoroughly recommended!

Available from the Jonstown Compendium on Drivethru, here. Note: this isn't an affiliate link or anything, just a direct link to the listing.

Chicken and asparagus risotto

Serves 2

Ingredients

• asparagus, one bunch - for this, where the asparagus is chopped, I like quite thin stalks, if I'm serving it whole as a side I prefer thicker stalks
• chicken breast, 250g cooked, and chopped - this is a weeknight meal, if I was taking time I'd poach and shred some chicken breast fresh for it
• risotto rice, 250g - I like Carnaroli most, but only had Arborio in the cupboard so that's what I used here
• shallots - I had some huge Echalion shallots and just used a couple, finely sliced
• garlic, 2 cloves, finely slived or minced
• butter, an ungodly amount, in 1 cm cubes - some for frying and some to finish. Maybe 100g
• 1 cup of dry white wine
• stock, 1L - I used half chicken and half veggie
• flat leaf parsley, 1 fistful, chopped
• Parmigiano Reggiano, 50g, finely grated
• salt and plenty of freshly ground black pepper

Method

1. take a bunch of asparagus and snap off the woody stems (don't bin them!). Cut the asparagus into roughly 1.5cm to 2cm pieces on a slight bias.
2. bring some stock to a bare simmer and toss in the woody asparagus stems. I used about 1L stock total.

3. bring half the butter to a low simmer in a heavy bottomed pan (an enamelled dutch oven is perfect here, a Le Creuset or other similar). Gently cook the chopped asparagus in the butter, until fragrant and softening, maybe 3-4 minutes.
4. remove the asparagus and reserve.
5. add the chopped shallots to the pan and let soften, about 5 minutes.
6. add the garlic to the pan and let soften, about 2 minutes.
7. turn the heat up under the pan to medium, add the rice, and stir in the rice. Fry until you can smell a slightly toasty note from the rice, stirring often.

8. toss in your white wine and keep stirring frequently until it's been absorbed.
9. remove the woody asparagus stems from the stock and chuck.
10. a ladle or two at a time, add some stock to the risotto and keep stirring often until the stock has been almost completely absorbed. Repeat until you've used almost all the stock. Test the rice. You want no chalkiness, but still a little but of a bite to it, it shouldn't be mushy.
11. add the chopped chicken and the fried asparagus to the pot along with the last ladle or two of stock. Keep stirring until it's at about the consistency you're looking for[1].
12. add the chopped parsley and the rest of the butter. Add salt and pepper to taste. Serve.

My wife declared it to be as good as the M&S microwave Chicken and Asparagus risotto ready-meal, so you can't get much better than that, can you?

[1] - the perfect risotto should 'creep' across the plate, ie when you add a ladleful to a plate it shouldn't maintain a heaped shape but should gradually relax and spread a bit. Mine, here, was a bit thick, but what can you do?

... I think it was Farmer Geddon.