bravebor
Community Contributor
to slack to give a damn, yet to bored to not say anything...
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Post by bravebor on Oct 27, 2015 15:08:37 GMT
I just read this thread. It is started with the ailment, burning, but how come it ends up with bishop. TBH, I have never partied with bishop, so I do not know how it is gonna be. Anyway, lets come back to the topic. I do not level production, so I cannot afford those producing item. Therefore, the item I always use to counter burn is Moist Dirt. It is dropped by knight statues on the way to Dajarte. I forget its name, but it is looked like a knight statue. Editted: Its name is Knight Statue. I just realize by googling it. Lol yea back on topic now XD. What's the stats on that moist dirt, is it cure or vac style? And what's the drop rate like coz if it's cure but is secondary or uncommon then that 1 from cooking would be the better option imo(I'll prob find out soon as I'll be farming near there soon for zweig up anyway, but for others that wanna know...)
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Post by lacs on Oct 27, 2015 15:28:18 GMT
I just read this thread. It is started with the ailment, burning, but how come it ends up with bishop. TBH, I have never partied with bishop, so I do not know how it is gonna be. Anyway, lets come back to the topic. I do not level production, so I cannot afford those producing item. Therefore, the item I always use to counter burn is Moist Dirt. It is dropped by knight statues on the way to Dajarte. I forget its name, but it is looked like a knight statue. Editted: Its name is Knight Statue. I just realize by googling it. Lol yea back on topic now XD. What's the stats on that moist dirt, is it cure or vac style? And what's the drop rate like coz if it's cure but is secondary or uncommon then that 1 from cooking would be the better option imo(I'll prob find out soon as I'll be farming near there soon for zweig up anyway, but for others that wanna know...) it is uncomun, kinda hard though, also I remember that the description says something like "it may cure burning...) so it might not work 100% of times, tvorog is so much easier to do if you have a cooking friend
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bravebor
Community Contributor
to slack to give a damn, yet to bored to not say anything...
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Post by bravebor on Oct 27, 2015 15:32:25 GMT
Lol yea back on topic now XD. What's the stats on that moist dirt, is it cure or vac style? And what's the drop rate like coz if it's cure but is secondary or uncommon then that 1 from cooking would be the better option imo(I'll prob find out soon as I'll be farming near there soon for zweig up anyway, but for others that wanna know...) it is uncomun, kinda hard though, also I remember that the description says something like "it may cure burning...) so it might not work 100% of times, tvorog is so much easier to do if you have a cooking friend Tvorog it is then... Hello friend XD What kinda of a name is that anyway...Doesn't even sound edible 0.0
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Post by lacs on Oct 27, 2015 16:19:47 GMT
it is uncomun, kinda hard though, also I remember that the description says something like "it may cure burning...) so it might not work 100% of times, tvorog is so much easier to do if you have a cooking friend Tvorog it is then... Hello friend XD What kinda of a name is that anyway...Doesn't even sound edible 0.0 The Israeli gvina levana is a creamy variety similar to the German types of quark. The Russian-style quark was introduced to Israel during the Aliyah of the 1990s by immigrants from the former Soviet Union, and is now available under the name tvorog . In general, dry mass of quark has 1% to 40% fat ; most of the rest is protein (80% of which is casein), calcium , and phosphate . quark is a type of fresh dairy product, common for the cuisines of German-speaking countries (Germany, Austria , Switzerland ), northern Europe (Denmark , Estonia , Finland, Latvia, Lithuania , Norway, Sweden), the Netherlands , [1][2][3] Hungary, Israel, of Slavic peoples (e.g. Czechs, Slovaks , Poles , Russians , Ukrainians and Belarusians ), and of Ashkenazi Jews . It is made by warming soured milk until the desired degree of coagulation (denaturation, curdling ) of milk proteins is met, and then strained. [4] It can be classified as fresh acid-set cheese , [5] though in some countries it is traditionally considered a distinct fermented milk product .[6] Traditional quark is made without rennet , but in some modern dairies rennet is added. [7] It is soft, white and unaged, and usually has no salt added. wiki says it is a kind of cheese, the recipe from iruna requires yogurt and milk... makes sense to me
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bravebor
Community Contributor
to slack to give a damn, yet to bored to not say anything...
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Post by bravebor on Oct 27, 2015 16:44:24 GMT
Tvorog it is then... Hello friend XD What kinda of a name is that anyway...Doesn't even sound edible 0.0 The Israeli gvina levana is a creamy variety similar to the German types of quark. The Russian-style quark was introduced to Israel during the Aliyah of the 1990s by immigrants from the former Soviet Union, and is now available under the name tvorog . In general, dry mass of quark has 1% to 40% fat ; most of the rest is protein (80% of which is casein), calcium , and phosphate . quark is a type of fresh dairy product, common for the cuisines of German-speaking countries (Germany, Austria , Switzerland ), northern Europe (Denmark , Estonia , Finland, Latvia, Lithuania , Norway, Sweden), the Netherlands , [1][2][3] Hungary, Israel, of Slavic peoples (e.g. Czechs, Slovaks , Poles , Russians , Ukrainians and Belarusians ), and of Ashkenazi Jews . It is made by warming soured milk until the desired degree of coagulation (denaturation, curdling ) of milk proteins is met, and then strained. [4] It can be classified as fresh acid-set cheese , [5] though in some countries it is traditionally considered a distinct fermented milk product .[6] Traditional quark is made without rennet , but in some modern dairies rennet is added. [7] It is soft, white and unaged, and usually has no salt added. wiki says it is a kind of cheese, the recipe from iruna requires yogurt and milk... makes sense to me Hmm k... Google huh...strangely I didn't think it was an actual fair dinkum name 0.0
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asteg
Dank Meme Lord
yar yar...wind at ye backs me fellows.
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Post by asteg on Oct 27, 2015 21:12:54 GMT
Tvorog it is then... Hello friend XD What kinda of a name is that anyway...Doesn't even sound edible 0.0 The Israeli gvina levana is a creamy variety similar to the German types of quark. The Russian-style quark was introduced to Israel during the Aliyah of the 1990s by immigrants from the former Soviet Union, and is now available under the name tvorog . In general, dry mass of quark has 1% to 40% fat ; most of the rest is protein (80% of which is casein), calcium , and phosphate . quark is a type of fresh dairy product, common for the cuisines of German-speaking countries (Germany, Austria , Switzerland ), northern Europe (Denmark , Estonia , Finland, Latvia, Lithuania , Norway, Sweden), the Netherlands , [1][2][3] Hungary, Israel, of Slavic peoples (e.g. Czechs, Slovaks , Poles , Russians , Ukrainians and Belarusians ), and of Ashkenazi Jews . It is made by warming soured milk until the desired degree of coagulation (denaturation, curdling ) of milk proteins is met, and then strained. [4] It can be classified as fresh acid-set cheese , [5] though in some countries it is traditionally considered a distinct fermented milk product .[6] Traditional quark is made without rennet , but in some modern dairies rennet is added. [7] It is soft, white and unaged, and usually has no salt added. wiki says it is a kind of cheese, the recipe from iruna requires yogurt and milk... makes sense to me Gahh!!! Learning!!! Must.....not....learn... Lacs q.q you traitor...
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mokie
Community Contributor
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Post by mokie on Oct 27, 2015 21:59:53 GMT
Tvorog it is then... Hello friend XD What kinda of a name is that anyway...Doesn't even sound edible 0.0 The Israeli gvina levana is a creamy variety similar to the German types of quark. The Russian-style quark was introduced to Israel during the Aliyah of the 1990s by immigrants from the former Soviet Union, and is now available under the name tvorog . In general, dry mass of quark has 1% to 40% fat ; most of the rest is protein (80% of which is casein), calcium , and phosphate . quark is a type of fresh dairy product, common for the cuisines of German-speaking countries (Germany, Austria , Switzerland ), northern Europe (Denmark , Estonia , Finland, Latvia, Lithuania , Norway, Sweden), the Netherlands , [1][2][3] Hungary, Israel, of Slavic peoples (e.g. Czechs, Slovaks , Poles , Russians , Ukrainians and Belarusians ), and of Ashkenazi Jews . It is made by warming soured milk until the desired degree of coagulation (denaturation, curdling ) of milk proteins is met, and then strained. [4] It can be classified as fresh acid-set cheese , [5] though in some countries it is traditionally considered a distinct fermented milk product .[6] Traditional quark is made without rennet , but in some modern dairies rennet is added. [7] It is soft, white and unaged, and usually has no salt added. wiki says it is a kind of cheese, the recipe from iruna requires yogurt and milk... makes sense to me I googled this after I read it. Anyone does this? LOL Editted: I meant googling the picture of it.
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Post by lacs on Oct 27, 2015 22:02:26 GMT
Well... this is part of the immersion to iruna, I like to know what kind of things I am cooking... I still dont know how is a mysterious nut though...
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asteg
Dank Meme Lord
yar yar...wind at ye backs me fellows.
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Post by asteg on Oct 27, 2015 22:08:59 GMT
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Post by lacs on Oct 27, 2015 23:27:20 GMT
e.o i hope those are not the ones im eating
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asteg
Dank Meme Lord
yar yar...wind at ye backs me fellows.
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Post by asteg on Oct 28, 2015 0:21:59 GMT
You eat ppl that run for official positions?o.o
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