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Gizmoduck_5000 posted:This makes the design of rogues, bards and other classes that traditionally focus a lot on skills tricky, but if you wanted to make skills optional I think this is the way to go. It really doesn't though. Under a system like that, the <class> does all their <class> poo poo faster than anyone else could do it and does it "normally" in situations where other classes couldn't even make the attempt, such as during combat, in adverse conditions, or when it's really really hard. That doesn't make designing a rogue tricky, it makes it easier - rogue climbs walls, picks locks, sneaks, etc at a smaller cost, faster action, normal move speed or whatever. Rogue can do these things even when other characters could not, such as disarming a trap and still having time to stab a dude this round, or climbing a cliff while dodging arrows and returning fire, or climbing an icy smooth wall at the speed other characters climb a wall with nice handholds, or remaining undetected while still moving at full speed. For other classes it's just as simple. A strong character will be able to bend bars out of the way, the Fighter can do it with one hand while fighting off orcs with the other. Anyone observant can track game, the ranger can do it while jogging. People can research/remember things, a wizard just knows - it doesn't matter if he's also holding a magic shield up with one side of his brain while spewing fire with the other, he remembers that this rune was first written by Xryxxz The Bleak and is the sigil of the Black Cult Of Doom and also it's carved in 4 dimensions, which is pretty interesting, huh guys? Skill-heavy classes just get more stuff they can do really well. Elector_Nerdlingen fucked around with this message at 00:30 on Nov 4, 2013 |
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Nov 4, 2013 00:23
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Looks like we have a little Warlock info now. Legends & Lore: Warlock Design November 4 Sounds like we might get to choose both a Patron and a Subclass. Not sure if the wording is such that it will actually have at will spells, or just more frequent than normal or something.
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Nov 4, 2013 07:00
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If they do it right, and yes I know what thread I'm posting in, the Warlock sounds like it could be cool. I'd like if the class had by default all three abilities and could choose a focus - your average Warlock has a pact blade, a summoned minion, and the cool spells, but your choice of book/blade/chain lets you focus on one above the other. Let the book Warlock have an imp feeding them advice, the blade Warlock a ghost inhabiting their shield, and the chain Warlock a fire demon or something.
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Nov 4, 2013 07:06
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Yeah, that article makes warlocks sound cool as all hell. It gives me some hope, since Warlock was hands-down my favorite class concept in 4e. I mean, I've made a pact with something out there and it gives me cool poo poo and my weapon is a pact blade and I'm meddling with forces I don't really understand... yeah, the whole thing was just a way more interesting and flavorful idea than "I learn spells from a book". e: gently caress me I'm slightly excited about Next again. Elector_Nerdlingen fucked around with this message at 07:15 on Nov 4, 2013 |
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Nov 4, 2013 07:10
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It sounds like they're actually pulling from Elric for the Warlock, which is both kind of neat since it was a huge influence on D&D and also a bit worrying because the last time they did that we got alignment. I approve regardless because this is D&D and the classes should straight up be Gray Mouser/Conan/Elric/etc, just tell people you are a Level 5 Conan/Level 3 Gandalf.
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Nov 4, 2013 07:15
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And of course someone on the WotC boards has already posted "I really think they should concentrate on the core classes. I don't want a lot of extra's in the PHB." Despite others being cautiously optimistic.
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Nov 4, 2013 07:29
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Ryuujin posted:And of course someone on the WotC boards has already posted "I really think they should concentrate on the core classes. I don't want a lot of extra's in the PHB." Despite others being cautiously optimistic. I hope they only use D&D's core classes for Next. I've always felt that Fighting-Man, Magic-User, Cleric, Dwarf, Elf, and Halfling sum up the total fantasy experience and I'm not happy with these modern additions to the game. I mean "Thief" isn't a hero, what the gently caress were they thinking? Wait, what's that, Gary? OD&D posted:There is no reason that players cannot be allowed to play as virtually anything, provided they start relatively weak and work up to the top. He must have meant that they should concentrate on the core classes, since I don't want a lot of extras in the PHB. Elector_Nerdlingen fucked around with this message at 08:21 on Nov 4, 2013 |
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Nov 4, 2013 08:18
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Supplement One is the original Book of Nine Swords. A guy who can do magic AND wear armor? You get to be an Elf AND a fighting man? The story game module should be a rehash of Greyhawk, and the tactical combat module should use Blackmoor's hit location tables for total realism.
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Nov 4, 2013 10:23
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The Warlock article sounds decent - but they've given us just enough to make you think it sounds decent, without ANY actual indication of mechanics, and there's a WHOLE mess of poo poo that could (will) go wrong with it...
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Nov 4, 2013 20:03
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AlphaDog posted:Yeah, that article makes warlocks sound cool as all hell. It gives me some hope, since Warlock was hands-down my favorite class concept in 4e. I mean, I've made a pact with something out there and it gives me cool poo poo and my weapon is a pact blade and I'm meddling with forces I don't really understand... yeah, the whole thing was just a way more interesting and flavorful idea than "I learn spells from a book".
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Nov 4, 2013 20:16
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cooking question: what is the appropriate volume/length of time to yell at someone who askes you to cook their steak Well Done, and is it okay to order a ten year old cousin to gently caress Off Out Of Your Kitchen?
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Nov 5, 2013 01:32
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You may yell at them for exactly the amount of time you spent cooking the steak beyond what you felt counted as done.
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Nov 5, 2013 01:36
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I AM THE MOON posted:cooking question: what is the appropriate volume/length of time to yell at someone who askes you to cook their steak Well Done, and is it okay to order a ten year old cousin to gently caress Off Out Of Your Kitchen? Firstly, yell forever. Any time you see this person, shame them. As for the cousin, yes. Anybody not cooking in the kitchen GTFO because heat and knives are jealous companions and hate sharing time.
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Nov 5, 2013 01:43
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I AM THE MOON posted:cooking question: what is the appropriate volume/length of time to yell at someone who askes you to cook their steak Well Done, and is it okay to order a ten year old cousin to gently caress Off Out Of Your Kitchen? You cook it medium and ask if it's undercooked. If they say yes, throw it back on and weep. But they'll probably say no, and next time they might even be OK with medium rare. I firmly believe that no one actually prefers well-done - they just think they do.
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Nov 5, 2013 01:44
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Achmed Jones posted:You cook it medium and ask if it's undercooked. If they say yes, throw it back on and weep. But they'll probably say no, and next time they might even be OK with medium rare. I firmly believe that no one actually prefers well-done - they just think they do.
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Nov 5, 2013 01:48
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If you actually care how other people eat their food you're a jackass and an idiot, just let them eat the steak however they want. Every time this comes up it's the saddest, most pathetic display of food snobbery ever from a bunch of people trying to out-smug each other.
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Nov 5, 2013 01:55
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Mikan posted:If you actually care how other people eat their food you're a jackass and an idiot, just let them eat the steak however they want. Every time this comes up it's the saddest, most pathetic display of food snobbery ever from a bunch of people trying to out-smug each other. Seems appropriate in TG I guess?
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Nov 5, 2013 01:57
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S.J. posted:Seems appropriate in TG I guess? This should be the exact opposite of how you choose to live your life.
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Nov 5, 2013 01:59
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Mikan posted:This should be the exact opposite of how you choose to live your life. Now I'm wondering if there's a food version of grog.txt.
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Nov 5, 2013 02:00
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Mikan posted:If you actually care how other people eat their food you're a jackass and an idiot, just let them eat the steak however they want. Every time this comes up it's the saddest, most pathetic display of food snobbery ever from a bunch of people trying to out-smug each other. It's almost as if what I posted was meant as a joke, exaggerating my personal distate for "well done steak" to humorous "Fox TV Gordon Ramsay" levels. Besides if we wanted a pathetic display of nerd anger and snobbery we'd just look at your post history.
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Nov 5, 2013 02:05
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S.J. posted:Now I'm wondering if there's a food version of grog.txt. Ever been to Goons with Spoons?
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Nov 5, 2013 02:10
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The only correct way to eat beef is as jerky, dipped in sriracha.
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Nov 5, 2013 02:12
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Mr. Maltose posted:Ever been to Goons with Spoons? Not for quite a while, no.
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Nov 5, 2013 02:12
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FactsAreUseless posted:The only correct way to eat beef is as jerky, dipped in sriracha. There's no need all the good threads there come to us. (R.I.P cickencheese thread)
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Nov 5, 2013 02:15
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Elfgames posted:There's no need all the good threads there come to us. (R.I.P cickencheese thread) e: and seriously what is that kind of steak called I never know what to ask for in restaurants.
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Nov 5, 2013 02:19
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Splicer posted:Please don't fix this post it's fantastic absurdist humour as-is. What kind of steak?
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Nov 5, 2013 02:25
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Splicer posted:What is the proper term for a steak when the juices run clear but it's still super juicey? Because that's what I like, but everybody else seems to think a steak is either a dry brick or a slab of red with a thin layer of brown over it with no middle ground. Pretty sure Splicer means this kind of steak. They seem to be looking for a good term for it to use at restaurants.
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Nov 5, 2013 02:36
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I AM THE MOON posted:It's almost as if what I posted was meant as a joke You got kicked out of badwrongfun for being atrociously unfunny, so I don't think it was too absurd that someone thought you were serious. Maybe be better at joking? Splicer posted:What is the proper term for a steak when the juices run clear but it's still super juicey? Because that's what I like, but everybody else seems to think a steak is either a dry brick or a slab of red with a thin layer of brown over it with no middle ground. Any properly prepared steak should be juicy; you might want to just ask for medium? I dunno, it changes based on the restaurant. (USER WAS PUT ON PROBATION FOR THIS POST)
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Nov 5, 2013 02:57
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Flaky Biscuit posted:You got kicked out of badwrongfun for being atrociously unfunny, so I don't think it was too absurd that someone thought you were serious. Maybe be better at joking? I'm sorry, but I believe in these Grey Forums that is Importing Drama and Illegal, I have alerted Moderator Winson Paine to this fact. Also steak standards do vary, generally just order medium if that is what you want, yes. (USER WAS PUT ON PROBATION FOR THIS POST)
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Nov 5, 2013 03:01
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Splicer posted:e: and seriously what is that kind of steak called I never know what to ask for in restaurants. It depends on what you consider "super juicy". Ask for it medium. Press down on the thickest part with your knife for several seconds (so you can see the consistency of the juice) and then cut an inch into it to check the color. If it's not well done enough for your taste ask them to cook it a bit longer and they'll bring it back medium well.
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Nov 5, 2013 03:01
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Look at all you cocky turds with your being able to digest cow flesh. Shittiest mutant power I tell you what.
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Nov 5, 2013 03:07
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Food question! So, my wife and I are wrapping up our vacation. We went to Asheville, NC. Today, we ate at the Sunny Point Cafe for breakfast, and while holy poo poo was it all incredible, the bacon in particular will haunt my dreams for years. It was thick. Almost caramelized on the outside. Sweet, like a hint of brown sugar, but with a spicy kick on the tail end. I want to make this bacon. Please help me.
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Nov 5, 2013 03:11
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DalaranJ posted:It depends on what you consider "super juicy". Ask for it medium. Press down on the thickest part with your knife for several seconds (so you can see the consistency of the juice) and then cut an inch into it to check the color. If it's not well done enough for your taste ask them to cook it a bit longer and they'll bring it back medium well.  Speaking of which, I made some nice mustard fried steak pieces today. I don't know if that's a thing, but I had mustard and steak I had to use up and it turned out pretty good. Sometimes it's fun to just mash stuff together and see what happens.
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Nov 5, 2013 03:26
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dwarf74 posted:Food question! So, my wife and I are wrapping up our vacation. We went to Asheville, NC. Today, we ate at the Sunny Point Cafe for breakfast, and while holy poo poo was it all incredible, the bacon in particular will haunt my dreams for years. Something like this, maybe? http://www.foodnetwork.com/recipes/emeril-lagasse/cayenne-candied-bacon-recipe/index.html
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Nov 5, 2013 03:26
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FactsAreUseless posted:The only correct way to eat beef is to eat lamb instead I'm hype about the D&D next warlock. I wish all magic classes were that focused, and "the chain" sounds all kinds of awesome. If there are non-infernal pacts, I wonder how that will be handled. "Yeah, I have this dryad minion."
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Nov 5, 2013 03:31
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I AM THE MOON posted:Something like this, maybe? http://www.foodnetwork.com/recipes/emeril-lagasse/cayenne-candied-bacon-recipe/index.html
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Nov 5, 2013 03:31
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dwarf74 posted:Hmmm, looks mighty excellent. I will try it and see... I am not a bacon person, myself, but cayenne has the kind of heat you describe, and the caramelized sugar should serve the same role.
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Nov 5, 2013 03:35
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dwarf74 posted:Food question! So, my wife and I are wrapping up our vacation. We went to Asheville, NC. Today, we ate at the Sunny Point Cafe for breakfast, and while holy poo poo was it all incredible, the bacon in particular will haunt my dreams for years. You can make your own bacon, sliced as thick as you like, by buying pork belly and curing salt (available at any decent butcher, asian grocers, and maybe some supermarkets). If you want to avoid nitrates and don't mind your bacon being grey, just use regular salt, but it won't keep quite as well (and you should make it in the fridge). This is a pretty good overview of the process. If you don't want to smoke it, you can do it in the oven. Add some liquid smoke to the rub if you want it to taste properly "bacon-y", and otherwise add whatever you feel like. Sugar, cayenne, peppercorns, any sort of spice, the world is your bacon-oyster.
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Nov 5, 2013 04:15
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Splicer posted:Whenever I ask for anything but well done I get a chunk of cow dripping red stuff. When I ask for it well done I get a chunk cow dripping red stuff and a dirty look. Guess I'll stick to eating steaks at home Okay. I think I've got the idea now. Here's my advice. For one, don't go back to a restaurant that acts like well done steak is badwrongsteak. Secondly, you obviously like juiciness but not bloodiness. You probably want a marinated steak.
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Nov 5, 2013 05:37
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Splicer posted:Whenever I ask for anything but well done I get a chunk of cow dripping red stuff. When I ask for it well done I get a chunk cow dripping red stuff and a dirty look. Guess I'll stick to eating steaks at home Beef and mustard is a fairly classic pairing. Something I often do - After pan-frying a steak, toss in chopped shallots and some dijon mustard, cook till they're caramelized, then deglaze with a splash of white wine and stir in heavy cream and freshly ground black pepper.
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Nov 5, 2013 05:49
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