Androdion

It's probably just one of those rare exceptions. CM 1.60 removes 99% of the CTD events, but there's still that tiny 1% so it can happen. Unless that's a recurrent crash I'd say leave it be.

JEBUS! Char stats please!!!

Yeah, that's what we call "courato" which is the skin+adipose tissue before the actual meat. That was my doubt but I get its use. Here back in my forefathers' time they used mainly pig lard for oil since it was cheap enough when compared to the rest. Though I've grown to be a "modern man" my roots are in the country, we had cattle and did our own crops when I was younger, so I an understand where you're coming from. It's just that from the late eighties onward farming became less of a thing in my country. EU funds for not growing/breeding anything and all that jive. It's complicated, and we had a very young democracy at that time (<15 years old), so I can understand why some things happened. It did leave a stain in most of our generation though. Nowadays only secluded rural areas on the interior/higher zones rely heavily on traditional farming/breeding. As for my eating habits, I stopped eating some types of food entirely after I lost almost 15% of my body weight in around a month due to a brutal gastroenteritis. I spent nearly four years without eating raw greens, eating fried stuff became an on and off thing and all kinds of greasy food were mostly eliminated. Nowadays I can eat in a more balanced manner, mixing "good" with "bad" food, but I retained some habits like not eating boiled meat or very saturated fats. Even when I cook the meat with some fat (barely to none though) I'll still chose it all out on the plate. My stomach just can't digest it properly anymore so I'm careful with what I eat. Hell, I used to drink coca-cola all the time and I barely even touch it nowadays, along with most refrigerants.

Yeah, that's my grandmother's recipe right there. She was an immigrant in Germany so now I'm not sure if her recipe was imported or not. Every time I run a translator it gives me "mashed potatoes", but we call it "puré de batata" which is literally "potato puree". The Stampfkartoffel recipe sounds very nice if not for the fatback dices, but I assume it's more of the meat and less of the fat part? Do you use it like bacon cubes or is it really the fatter part of the cut? If so that's too much for me. I get it that you want to utilise the fat to give it a blend of smoke/salt/sweet but I'd rather have bacon cubes for that as I haven't been able to eat fat like that in years (I had a horrible gastroenteritis, had to change some eating habits).

That's an interesting technique, and of course a French chef would use a metric ton of butter for such a simple plate. It's very typical of the French cuisine to abuse butter in all possible ways. Our classic recipe (learned with my grandmother) is basically the same, except you bake the potatoes without the skin and use more milk than butter. The warm milk will make the mashed potatoes creamy enough because once you mash them they'll get hard, so the milk gives the mashing more elasticity. The butter is used to further "cream it". My grandmother's recipe was with nutmeg and salt, but I don't have proper nutmeg here, and since it's something I rarely use buying full nuts to grind on the spot seems like a waste. And since I have fresh black pepper on a kitchen mill I usually go with that. I've done mashed potatoes before with sweet potatoes, but since they're long gone today I did it with regular potatoes. Being less sweet I decided to grind some cumin for added taste and that gave it a nice touch. Strangely enough I forgot the butter this time, I just realised it after reading the chef's recipe. But since the potatoes were from a recent crop and the cream from the stir fry was on the dish... you couldn't really tell. I tend to bake the potatoes already cut into small cubes to save me some work. They bake faster and you don't need to mash them as much in the end. Then I put the seasoning (salt, black pepper, chives - finely cut) and I stir with warm milk (1 minute in the microwave, roughly 250 ml per 1 Kg potatoes), and by the end a small nut of butter. Put a small bit first and then keep adding at taste. Some people dislike the intense flavour of butter in the mashed potatoes. Make sure to use real butter though, made out of cow's milk. Always use real butter when cooking! And there you have it, simple and savoury. PS: Sidebar - It's usually easier to just make your food at home. You can control what you eat and what you put in it, and with time and patience (and some classic recipes and imagination) you can find yourself doing wonderful dishes in no time. It's just a matter of getting your ass out of the chair and grabbing the knives. Much like with practising sports requires you to actually get up and start doing it.

Hurray, I bring forth pictures today! So, here we have rich mashed potatoes seasoned with ground black pepper and cumin, plus fresh chives. To accompany it a stir fry composed of cow beef, spicy chorizo, red peper and shiitake mushrooms, seasoned with salt, black pepper, ghost pepper and oregano, and topped up with soy cream. Yes, I just mixed chorizo, red peper and soy cream! Separate both the mashed potatoes and the stir fry are pretty good, but when mixed together... Man, we both wiped our plates clean! The seasoning of the mashed potatoes with the touch of milk blending in with the more spicy touch of the cream of the stir fry is just incredible. Like a chutney with yogurt, he he.

Actually my father was a carpenter/painter/do-it-all for most of his work life, so I managed to learn some things. Not carpentry this time though, more like redoing (or actually doing them for the first time) the insulation for the windows and doors. We had massive heat losses and spent several hundreds of euros in heating over last Winter so we really had to do something about it. I've been doing it bit by bit, filling up the crevasses between the aluminium frames and the walls where they're applied because when it was applied they only slapped some outdoor silicone on the outer edge and nothing else. And after 20 years it has gone to hell, so I did all the work from the inside out. It hasn't been easy but it's an ongoing journey. Today I managed to do my man cave's window and the minute I put a disc playing I knew it was totally different! Sound and lighting insulation is completely different on several of the rooms around the house, and the heat losses are mostly controlled as it seems (nights have been cold but the house is always warm and cosy). Let's hope it stays that way during Winter, fingers crossed. I actually don't use ras el hanout as much as I should. I always favour madras, tikka massala or jamaica (fresher mix). But I love doing roasted turkey leg with ras el hanout, it's freaking killer!!!

I haven't been able to take photos of my cooking recently, been doing some renovations in the house so it's been a few busy weeks. I did do a stew of pork with sliced carrots and green beans with ras el hanout curry. My girlfriend who's not a fan of neither pork nor stewed green beans loved it and said "OK, now I like stewed green beans!".

I assume that given your (low) level you don't have Ancient Magic? If you're going against an ice resistant boss then AM should prove more helpful than casting Expulse Magic (though EM is always helpful).

Custom settings should work on the same game version, regardless of where it's distributed. If it's the same game version (Gold, 2.65) then the files are the same.

Stop now, you're making me want to install the game again to play the mod!

Ventar's model is really really cool! The other two are based on the Sakkara demon, but is the face the same? Curious about that bit. The difference between the first two is just the colour scheme then? Ventar is boss-level and the other two are elites?

You have Balrogs in your mod?!

I made some reductions with balsamic vinegar and fruit in the past as well. But those I've made differently, more to serve with grilled chicken breast for instance. I remember making one with lime, brown sugar, balsamic vinegar and something else I can't really remember right now, and it was indeed syrup-like because of the sugar reduction. When served cold over the grilled meat, which tends to get a bit dry on the mouth, it gives it a nice fresh and sweet and sour touch. Haven't done that in a long time though. The thing with the coconut milk and the chutney is that is makes for a better cream on veggies than plain soy cream, which just looses texture and volume. I used to mix the curry with the cream out of the stove, but doing it like this helps the seasoning get tastier, and the texture of the chutney doesn't dissolve as fast as the cooked soy cream dries out after cooling down. So it gives it another taste and look. Even my mom asked me to send her a bit, ha ha. Now that was rich!

Well, that "soup" is a chutney. I used to just drop soy cream on the veggies, but one day I wanted to do curry with coconut milk and while doing my research online I stumbled about the term chutney. So it's basically a reduction of fruit, coconut milk and spices. I used curry madras, spicy cayenne, ground black pepper and peach (I've done it before with both pineapple and mango, all of them work very nicely). That's what's on the first pic, which is then turned over into the wok and serves as the veggie's cream. I stir-fried the veggies, first with garlic, spicy cayenne, carrot, sweet red pepper and shiitake mushrooms. I recently bought a new brand of soy sauce and it's great, barely any oil in it and a lot of flavour, so a bit of olive oil and soy sauce for stir-frying the veggies. After those were softened I added the softer more fast baking veggies, courgette and eggplant, both from the backyard (thanks father in law!). Those get mushy very fast so it's just a bit of heat, stir a couple of times and on goes the chutney. Left it boil a bit and voilá, served with white rice (not sure if basmati or thai, but both work very well).

Went all in with the veggie mood earlier this week, this was the end result:

For question 2 your answer is in this thread:

Try using Divine Protection, even without Warding Energy Lore it's a CA worth using as long as you can modify it.

1. It's a bonus that grows the more you spend time without dying, making your enemies grow in level, which also gives you the chance to get drops from higher levels than your own. So if you have the proper skills and a good SB you'll get to wear better equipment. Also the SB value makes your attributes grow, so the more the merrier. 2. True, you should always do that. As far as your progress goes, you're level 5 and you haven't chosen a single skill? The agenda here is to get the skills on the spot, which means that as soon as you're able to unlock a new skill you should populate it. Same goes for attribute points, place them at each level.

Hear hear!

I believe that in CM Patch they still get three times as much XP as your toon, which was changed in the lates EE by Flix to a 1-1 ratio. I think Dimitrius did the same in his Addendum. You could get the unique mount as early as when you arrive at the Orcish Byway, if you head over to Artamark's Gate and do the quest to get it. Then when you get to The Jungle you can purchase the Elite mount for added bonuses.

Ask Flix, but I'm not sure if it's hardcoded or not. He should know though.

Yes, it's removed in the patch. It's all in its changelog.

Yep, once you finish Silver difficulty you can jump onto Gold, then Platinum and Niobium. Bronze is starter's difficulty but doesn't unlock anything else. There are a lot of char guides here on the forum, many made with Ice & Blood in mind so it's probably better to get a jump start from one of those. You can grind to Lv. 200 but it takes a lot of time and effort, but then again the game is vast and full of content. I'd advise you to install CM Patch 1.60 because it makes the game stable (zero to barely any CTD) and does an enormous ammount of corrections to bugs. Can't answer about Discord though.