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Enchanted Hat posted:
georgia is not known for its barbecue  silly euro devsthe big regional variations of barbecue are carolina, kansas, and texas (carolina is the best) with other outliers which are generally just combinations of these traditions or local variations, with the exception of alabama barbecue, which is utterly disgusting. but there's no particular barbecue tradition or dish associated with georgia
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Jul 25, 2018 06:25
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Sure, Armand. Anyways, as I was saying, I make the most wicked barbecue this side of Georgia.
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Aesculus posted:Holy poo poo, I just noticed something on the Cinnamon buns recipe: 562,5 grams of brown sugar there's also 150 additional grams of white sugar at the bottom
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Jul 25, 2018 07:41
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At the end of the LP you should totally make a restaurant/s that have only the absurd recipies on them, and then write up a what-if kitchen nightmares episode where Gordon Ramsay goes to one of those restaurants.
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Jul 25, 2018 09:06
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So chefs earn experience for specific dishes as they cook them. But do they gain experience in the overall styles, like french mains, as well? Or is that just a fixed talent value telling you which kitchen closet to stuff them in and you're done?
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Jul 25, 2018 09:41
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luxury handset posted:georgia is not known for its barbecue  Also, the dev is Chinese.Armand's such a goon when it comes to women 
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Jul 25, 2018 10:10
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Music Junkie posted:I am seriously enjoying this thread. I've never heard of this game, but honestly, this is great. The recipes are RIDICULOUS with ingredient proportions and it's funny seeing what comes up with next, I look forward to it. Absolutely we are! This is America, every American has a cool nickname! TitanG posted:562,5 grams of brown sugar That's one and a half pounds of sugar for breakfast. That wouldn't even give you diabetes, you'd just die instantly. Last Transmission posted:So chefs earn experience for specific dishes as they cook them. But do they gain experience in the overall styles, like french mains, as well? Or is that just a fixed talent value telling you which kitchen closet to stuff them in and you're done? Yeah, exactly. Chefs quickly get XP for individual recipes, but they also very slowly get XP for broader classes of recipes, like French mains or Italian desserts. So if your chef has 40% skill at French mains, for example, and you add a new French main to your restaurant, the chef will cook it at 40% skill until his recipe-specific skill gets better than 40%. Although this is very convenient for updating the menu at your restaurants, because it means that customers won't complain about the new dishes being cooked by an amateur, it's not particularly useful in cooking competitions because a chef will cook a recipe vastly better at 100% skill than at, say, 70% skill. I think the last time I played this I had Armand at 100% skill in a couple of categories by the very end of the game, but for most of the game you'll still have to train any recipes you want to use at tournaments.
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Jul 25, 2018 10:35
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The recommended daily allowance for sugar is 25 to 38 grams per day, with the average American consuming 82 grams per day. That's 8.5 times the amount of sugar the average American eats per day, and 28.5 times the amount recommended for a small woman. In a single meal!
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Jul 25, 2018 12:45
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I like to think the devs found the ingredient list for like, making a baker's dozen and just put it down as one cinnamon bun.
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Jul 25, 2018 15:17
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luxury handset posted:(carolina is the best) I'm gonna fight you.
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Jul 25, 2018 15:23
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VivaLa Eeveelution posted:We're doing this, aren't we. Sounds like we have a volunteer. luxury handset posted:the big regional variations of barbecue are carolina, kansas, and texas (carolina is the best) with other outliers which are generally just combinations of these traditions or local variations, with the exception of alabama barbecue, which is utterly disgusting. but there's no particular barbecue tradition or dish associated with georgia Which Carolina? South Carolina mustard based? MaxieSatan posted:Anyway, I for one think that Armand is extremely sincere about this, especially since his cooking staff has consisted entirely of men up to this point. Pic unrelated. Armand is woke as gently caress. quote:"What are your skills?" WHAT DOES THAT EVEN MEAN?!
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Jul 25, 2018 16:25
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I think he's saying his only skill is having a heartbeat. Considering the recipes he brought in I am inclined to agree.
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Jul 25, 2018 16:45
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I feel like it's something lost in translation, it's serviceable, but there's definitely points where it's clearly not done by a native English speaker.
Robindaybird fucked around with this message at 17:36 on Jul 25, 2018 |
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Jul 25, 2018 17:22
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I might try my hand at some of these recipes, just, y'know, not in the pound of oil or cinnamon variants.
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Jul 25, 2018 17:49
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habeasdorkus posted:WHAT DOES THAT EVEN MEAN?!
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Jul 25, 2018 18:07
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Poil posted:Maybe he meant to say he has cinnamon in his veins? On a slightly more serious note my guess would be that he is passionate about cooking. It means he has no skill set. He is alive, that's it. It's terminology used in kitchens to mean someone is poo poo. "Well, at least he's got blood in his veins"
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Jul 25, 2018 18:57
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I like to think that Armand didn't know what it meant, so he hired Stan because he just assumed it was something good.
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Jul 25, 2018 19:13
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Just like me.  Sandwich Anarchist posted:It means he has no skill set. He is alive, that's it. It's terminology used in kitchens to mean someone is poo poo.
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Jul 25, 2018 19:29
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Enchanted Hat posted:I like to think that Armand didn't know what it meant, so he hired Stan because he just assumed it was something good. That guy is our new BBQ chief from Georgia, so i guess Armand prefers his steaks extra-bloody.
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Jul 25, 2018 20:10
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How do you get a nickname if your main qualification is that you're a warm body?
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Jul 25, 2018 20:24
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habeasdorkus posted:How do you get a nickname if your main qualification is that you're a warm body? Well, if his main quality is that he has blood in his veins and can do simple labour, isn't "The Man" a perfect nickname? It implies absolutely nothing about him except that he's a guy who works at the restaurant. Stan "Ecce Homo" Mazowski. The real reason is that he gave himself the nickname 
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Jul 25, 2018 20:40
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I remember my dad bringing home this game on CD out of a bargain bin. I was really terrible at it and I don't think I ever made it too far, probably because of never figuring out that the clocks on recipes are a lie and make some stuff total garbage. Kinda nice to see it broken open, in more ways than one. This LP is art
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Jul 25, 2018 20:55
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Maybe he thinks that Armand is a vampire. Maybe Armand is a vampire
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Jul 25, 2018 22:21
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TitanG posted:562,5 grams of brown sugar Thats 2 3/4 cups of brown sugar. Which, if you are making the filling fir a dozen good sized cinnamon rolls, is about right. I use 1/2 a cup of white sugar in my dough and 2 cups of powdered sugar for my frosting too. But that's my recipe. Edit: Also Kansas BBQ is best and I will fight you on that.
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Jul 25, 2018 23:39
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I've nearly died from laughing, and I made my wife her first ever Pasta Carbonara meal, which she loved. Thanks OP!
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Jul 26, 2018 01:37
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TheHoosier posted:I've nearly died from laughing, and I made my wife her first ever Pasta Carbonara meal, which she loved. Did you follow the recipe in the game?
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Jul 26, 2018 01:52
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ultrafilter posted:Did you follow the recipe in the game? Not that one. But ill tell ya what she's getting for breakfast...
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Jul 26, 2018 01:59
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TheHoosier posted:Not that one. But ill tell ya what she's getting for breakfast... You just overturn a Tupperware container with a huge pile of cinnamon onto her plate, then delicately place a single crepe on top.
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Jul 26, 2018 02:25
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I'm going to guess it's a pound of brown sugar compressed into the shape of a cinnamon bun. With melted icing sugar and cinnamon sprinkled on top for extra authenticity/lethality.
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Jul 26, 2018 02:36
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Glancing through the recipes, some of them are at least sorta feasible, although "good" is going to be an, uh, challenge. I might give mixed pork casserole a try this weekend - I dunno how casserole-y I can make it, but I think at least edible is a reasonable bar to clear.
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Jul 26, 2018 03:31
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Thanks for fixing the tapestries OP! I didn’t realize they were sideways until later, but at that point I figured you would do something about it   Do they all do the victory shuffle dance in sync? Can we get a .gif of this?
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Jul 26, 2018 06:20
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Nondevor posted:Can we get a .gif of this? Pretty please?
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Jul 26, 2018 13:00
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Nondevor posted:Can we get a .gif of this? Sure, I had a backup save.  Each chef will randomly either dance or jump for joy! Enchanted Hat fucked around with this message at 16:17 on Jul 26, 2018 |
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Jul 26, 2018 16:11
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Also, I just noticed this after doing the contest again: Armand is apparently being severely upstaged by his subordinates in the chef leaderboards.
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Jul 26, 2018 16:15
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Enchanted Hat posted:Sure, I had a backup save. This is incredible
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Jul 26, 2018 18:16
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Mario Corleone is the Left Shark of our outfit. WE WERE DOING THE JIG, NOT THE JUMPING JACK, MARIO!
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Jul 26, 2018 21:10
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habeasdorkus posted:Mario Corleone is the Left Shark of our outfit. WE WERE DOING THE JIG, NOT THE JUMPING JACK, MARIO! Listen, if the boss's son says he's gonna jump, you don't tell him no, you... uh, say how high, I think?
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Jul 26, 2018 21:48
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Enchanted Hat posted:Sure, I had a backup save. Oh man. This is a thing of beauty.
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Jul 26, 2018 23:36
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562g brown sugar = 2118cal 125g butter = 471.25cal 4.5tsp cinnamon = 27 cal 2 (med) eggs = 130 cal 91.6tbsp (white) flour = 2564.8cal 375ml milk (semi) = 195cal salt = 0cal 125g sugar (white) = 483.75cal water = 0 cal. TOTAL, per serving = 5989.8cal Roughly three days worth of calories in one tasty after-dinner snack! Monty Python is 50 years old now, please don't e: I got to thinking, with our new fremerican restaurant, we could probably do with a domestic-friendly brand that properly conveys the delicate fusion of old and new world cuisine that we're pioneering:  What do you think, too subtle? 
lofi fucked around with this message at 04:21 on Jul 27, 2018 |
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Jul 27, 2018 04:06
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lofi posted:e: I got to thinking, with our new fremerican restaurant, we could probably do with a domestic-friendly brand that properly conveys the delicate fusion of old and new world cuisine that we're pioneering: I'm thinking tres bien! If I can find the right texture file, it'd actually be a cool front page for Gentille Alouette's menu.
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Jul 27, 2018 08:07
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I agree, that is magical.
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Jul 27, 2018 14:10
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