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It highly depends how you make the Sauerkraut. Self made you can control the salt amount. It is washed several time for the cake. We don't want the Sauerkraut taste, we want the boosting effect from the Sauerkraut acids to the chocolate taste. The trick is used in molecular gastronomy. https://en.wikipedia.org/wiki/Molecular_gastronomy Fermentation for food storage is thousands of years old and was probably discovered several times at different places. The difference is in what cabbage is used, what barrels are used and what spice is added. The taste of Sauerkraut and how it is made is different even in the same area. My family lived in forests so the barrels for the Sauerkraut were wooden ones. My wife's family build stone ware and clay stuff. She brought her Sauerkraut-barrel with her: 160 pounds heavy from stoneware. She is used to add normal wine, I am used to apple wine, her family didn't add cheese bacteria, mine did... So we met somewhere in the mid for our self-made Sauerkraut. Our self made uses Spitzkohl - pointed cabbage (?) and not the ball-like white cabbage. Spitzkohl is softer and the longer leaves make it better for recipes where meat is wrapped with cabbage leaves. But balls need less place for transportation so Spitzkohl is more expensive, if you find any. We grew it ourself. Then add a bit apple or fruit-wine, juniper berries... and salt. A big stone ware pot and a exactly fitting stone weight which is so heavy that it has a hook so I can use a winding tackle on a tripod to lift it. After three days we add a milk acid bacteria mix. The same which we use for our self-made Handkäse (sour milk cheese with very low fat). https://en.wikipedia.org/wiki/Handkäse

Hey Thorium... Sorry the first go at Kickstarter didn't work out well....though the game wasn't one I was interested in (sorry ), we all hoped you were successful in your endeavor. If this new game is any type of rpg or city builder, I would be more than happy to help out. While I don't have any skills in modding or in making the game...I will happily alpha/beta test for you guys

Interesting. That's a sort of younger cabbage (spring cabbage variant). That's also something that the Chinese use the most in their dishes. It's tender and can really be thin once it's processed, no? The one most commonly used here was made for the specific sourness and role. It's known as Srpski Melez. It's Brassica oleracea L. convar. capitata L.) Alef. Average KG is around 3kg per head of cabbage. The leaves are very durable and hard, which is ideal for the pickling process. These are also used for salads as well as the dish "Slatki Kupus". The outer leafs are dark green and the inner leaves are lighter color. Before the pickling process a couple of leaves are taken off. Once the pickling process is done, they tend to get yellow to brown-ish color. For the sake of sarma each leaf is split carefully since it's used in a similar fashion to any pastry. The end product should look like this You think you will just take one or two, but you inevitably end up eating at least 4-5. It's just THAT good Cheers!

Those are my absolute favorite breakfasts! gogo

As expected, this one is from the "Extra" folder and the "inquisitor_u" surface has a SURFACE_FLAG_TENERGY flag. But the fault is mine: it appears, that some time ago I've erroneously placed some script files. Both the main archive and the hotfix have been updated. It should be enough to use the hotfix.

movie => Hollywood <= see stars... get it?

Just going to casually leave this here

The Curry ketchup and any type of Wurst is a great, great combination. There's this company called Hela and they have this absolutely amazing mild curry ketchup that goes amazing with any sort of a breakfast and even on the salad like green salad or similar. I like to put a bit of it on the delicates hard-boiled eggs and some ham with green spring salad. The thing is also great with any sort of meat, especially the Karađorđe's schnitzel or any other deep-friend breadcrumb schnitzel for that matter. It's for those healthy, great amazing breakfasts when you get energized for the rest of the day with a smile on your face

As a guy from southeastern Europe, notably Serbia, I sincerely doubt that any Slavic person would mix Chocolate and Kiseli Kupus (or as the Germans popularized it - Sauer-Kraut). This seems like a total waste and an unhealthy combination to say to least. Mixing Salt and Sweet is not that common around here. And Sour Cabbage (Kiseli Kupus) is actually extremely salty. This is a predominately Slavic food which came to the Central Europe probably either through the Czech, Polish or even Balkan influences on the Eastern parts of the Germany. It is the stuff you eat with spicy meat or salty meat or similar. And it goes really, really well. You drink a beer afterwards. Really nothing like it. A true winter food for a woodcutter. This is the Winter dish known as a part of "Zimnica" (Zee-'m-Nee-Tza), but is specifically important since it's used in the traditional dish of Sarma. Now THIS is food! Sarma, although having Turkish/Persian name ethnologically, started its existence specifically on the Balkans. Due to the Serbian slavery under the Ottoman Empire for some 200-400 years, Cabbage was in abundance and so was the pork. It is basically minced meat and rice wrapped up into a sour/pickled cabbage leaf. If you're a true family person you make around 100 of those, cook them for 2-3 hours on low heat and then put them overnight in the owen on low heat. You also put a lot of bacon and other types of dried salted meats in-between. If Italians have Pizza and Panne, Serbs have Sarma and Pljeskavica. Another dish made with Kiseli Kupus is known as "Podvarak" (Pou-The'vaa-R'ck) which is chopped-up sour/pickled cabbage often with the pork knees or belly or whatever else nice you got from the meat, a duck or chicken or anything goes, it's cooked and then put into the oven to get a bit of a roast color. Actually really, really good with a quality mayo and some Swedish bread or Pogaca. Also, talking about this saddens me since the season is over. Anyway, the way I make Kiseli Kupus is as follows. You need a good 100L-150L barrel. Strong one. Dark one. You need a specific sort of a cabbage and around 100KG of it for a 4-5 members of the family. Think 20KG per person. On 100KG of Cabbage you need around 4-5KG salt. 4.5KG ideally. Small to medium heads of cabbage. Not big one. Those are a big no-no. And you need refined salt, not sea salt. Cut the middle of the head root (like when you take out the apple petal, same spiral cut) around 5-6cm depth and then fill it with salt. Place the cabbage head into the barrel so that the salt, where you sliced the cabbage, is faced upwards. Do that with each cabbage head and place them accordingly like a puzzle. Once you place all of them, cover with cold water until all of them are submerged. Be sure to have a plastic net that will cover the circular barrel opening and on top of that net place a heavy stone which you previously washed (or some other heavy thing, but stone works wonders, don't ask why). Now you wait between a month and a month and a half until the first head is ready to be eaten. The longer it stays, the tastier it gets. The barrel needs to be on the temperature between 5-10 C degrees. You will also need to take out the water with a pump of sorts and return it back (filtering) every now and then in approx 2 weeks (so that it doesn't get too spoiled). If you are inexperienced and can't deal with this, the whole thing will stink like a sewer to you. The smell is so intense and will bite your nose innards like nothing you ever experienced before. So, you take 2-3 heads every two weeks maybe, make a bunch of sarma for several days and you have a bunch of meals for each day. The best part, though, is that the longer your Sarma stays in the fridge (and then is re-heated) the better and better it gets. If you meet some other Serbian guy in the west, please, ask them about Kiseli Kupus and Sarma - are they making it? You just might make a longtime friend with such a simple question On each special occasion Sarma is a must. It's like a religious thing. It's as common here as coca-cola is somewhere else. I think I have one more batch of Kiseli Kupus even though it's way beyond the season, if I make I will post a pic here.

OOOOOH. I have not heard about the author before, but what I now quickly read up about her and the books seems very positive for a great horror story. I would not be able to help any on the coding and patches and things like that, but just the author working with you has now tickled my interest, so I would like to see the game when it is ready...

I see. Good to know.

You are free to speculate. The genre will be revealed once we have a prototype, we are happy enough with to show. At that point the project will become much more community driven and open. We just don't want to promise to much right now. But there is indeed a reason I posted this in only 2 communities on the internet, so far. Just getting some people interested in speculating about it and maybe finding more people to join our team and the project, without making a huge buzz about it.

Motif 1 : LifeLeech, similar to the concept of spells in Diablo-esque video-games. Motif 2 : "People on Darkmatters might like it" So it is an action-based point&click RPG in the vein of Diablo or, rather, Path of Exile. The latter seems more probable game-wise, but the first more probable concept-wise. Am I wrong ?