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Difference between revisions of "User:Verix/Bastet"

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== '''Banquet Menu''' ==
 +
Your Menu has been written (SA):
 +
  First course:
 +
    Dish with Camel Meat at least one seventh by item, duration at least 23 minutes 36 seconds
 +
    Wine with: Age at least 1 vintages. Alcohol at least 11 percent.
 +
    Beer that is: Potent Sweet banana
 +
  Second course:
 +
    Dish with Golden Sun Mushrooms at least one seventh by item, duration at least 28 minutes 15 seconds
 +
    Wine with: Tannin at least 8. Residual Sugar at least 12 percent.
 +
    Beer that is: Spicy Dry banana
 +
  Third course:
 +
    Dish with Acorn's Cap Mushrooms at least one seventh by item, duration at least 16 minutes 32 seconds
 +
    Wine with: Tannin at least 6. Alcohol at least 7 percent.
 +
    Beer that is: Fruity Black orange
 +
  Fourth course:
 +
    Dish with Colt's Foot Mushrooms at least one seventh by item, duration at least 24 minutes 22 seconds
 +
    Wine with: Age at least 2 vintages. Alcohol at least 10 percent.
 +
    Beer that is: Potent Brown cinnamon
 +
  Fifth course:
 +
    Dish with Falcon's Bait Mushrooms at least one seventh by item, duration at least 15 minutes 3 seconds
 +
    Wine with: Age at least 2 vintages. Alcohol at least 10 percent.
 +
    Beer that is: Very Potent Sweet cinnamon
 +
  Sixth course:
 +
    Dish with Cat Nip Mushrooms at least one seventh by item, duration at least 18 minutes 3 seconds
 +
    Wine with: Tannin at least 6. Alcohol at least 8 percent.
 +
    Beer that is: Fruity Brown date
 +
  Seventh course:
 +
    Dish with Camels Mane Mushrooms at least one seventh by item, duration at least 25 minutes 4 seconds
 +
    Wine with: Age at least 1 vintages. Residual Sugar at least 9 percent.
 +
    Beer that is: Very Potent Dry orange
 +
 +
Your Menu has been written (Sinai):
 +
  First course:
 +
    Dish with Cocoa at least one seventh by item, duration at least 25 minutes 35 seconds
 +
    Wine with: Tannin at least 4. Alcohol at least 7 percent.
 +
    Beer that is: Spicy Brown nutmeg
 +
  Second course:
 +
    Dish with Peasant Foot Mushrooms at least one seventh by item, duration at least 16 minutes 3 seconds
 +
    Wine with: Tannin at least 4. Residual Sugar at least 21 percent.
 +
    Beer that is: Fruity Sweet honey
 +
  Third course:
 +
    Dish with Ra's Awakening Mushrooms at least one seventh by item, duration at least 20 minutes 24 seconds
 +
    Wine with: Tannin at least 9. Age at least 2 vintages.
 +
    Beer that is: Potent Sweet honey
 +
  Fourth course:
 +
    Dish with Beehive Mushrooms at least one seventh by item, duration at least 20 minutes 57 seconds
 +
    Wine with: Tannin at least 7. Residual Sugar at least 2 percent.
 +
    Beer that is: Spicy Black nutmeg
 +
  Fifth course:
 +
    Dish with Camel Milk at least one seventh by item, duration at least 29 minutes 4 seconds
 +
    Wine with: Tannin at least 6. Age at least 1 vintages.
 +
    Beer that is: Spicy Brown banana
 +
  Sixth course:
 +
    Dish with Carrots at least one seventh by item, duration at least 22 minutes 3 seconds
 +
    Wine with: Age at least 2 vintages. Alcohol at least 7 percent.
 +
    Beer that is: Potent Dry cinnamon
 +
  Seventh course:
 +
    Dish with Slave's Bread Mushrooms at least one seventh by item, duration at least 18 minutes 37 seconds
 +
    Wine with: Age at least 3 vintages. Alcohol at least 12 percent.
 +
    Beer that is: Spicy Black date
 +
 +
== '''Beer Info''' ==
 +
Yeast-83
 +
 +
Location: 1100, 1285
 +
 +
Microbes Detected: Yeast-83 Lactobacillus-69 Lactobacillus-68 Yeast-2 Mold-7 Yeast-80 Lactobacillus-85 Mold-31 Yeast-57 Yeast-43 Yeast-67 Lactobacillus-84 Yeast-56
 +
 +
 +
Location: 1075, 1285
 +
 +
Microbes Detected: Yeast-83 Mold-31 Lactobacillus-68 Lactobacillus-85 Yeast-56 Yeast-2 Yeast-80 Lactobacillus-69 Acetobacter-38 Mold-39 Yeast-43 Yeast-67 Yeast-27 Mold-7 Lactobacillus-84 Yeast-73 Lactobacillus-92 Yeast-57
 +
 +
 +
Yeast-42
 +
 +
Location: 1155, 1125
 +
 +
Seal at 1200
 +
 +
 +
Yeast-9
 +
 +
Location: 1115, 1205
 +
 +
Seal at 1000
 +
 +
= Recipe 1 (for ceilings, I hope): =
 +
200 Honey @ 1184, 80 Malt-raw @ 24,  Seal @ 1800
 +
 +
Brief Description: Nasty Beer
 +
 +
--- Alcohol: 1421 ---
 +
 +
--- Color: 15 ---
 +
 +
--- Mold: 0 ---
 +
 +
--- Vitamins: 4189 ---
 +
 +
--- Glucose (sweet): 659 ---
 +
 +
--- Maltose (sweet): 400 ---
 +
 +
--- Lactose (sweet): 0 ---
 +
 +
--- Citric Acid (sour): 0 ---
 +
 +
--- Lactic Acid (sour): 0 ---
 +
 +
--- Acetic Acid (sour): 0 ---
 +
 +
--- Barley Flavor (pleasant): 176 ---
 +
 +
--- Orange Flavor (fruity): 19 ---
 +
 +
--- Banana Flavor (fruity): 27 ---
 +
 +
--- Cherry Flavor (fruity): 48 ---
 +
 +
--- Date Flavor (fruity): 30 ---
 +
 +
--- Honey Flavor (fruity): 211 ---
 +
 +
--- Nutmeg Flavor (slightly bitter): 69 ---
 +
 +
--- Cinnamon Flavor (slightly bitter): 20 ---
 +
 +
--- Tannin Flavor (very bitter): 88 ---
 +
 +
--- Grassy Flavor (unpleasant): 205 ---
 +
 +
--- Nasty Flavors (unpleasant): 113 ---
 +
 +
Microbes Detected: Yeast-83
 +
 +
 +
= Recipe 2 (for floors?):=
 +
20 Honey @ 1184, 10 Malt-raw @ 24, Seal @ 1800
 +
 +
 +
Brief Description: Cloying Beer
 +
 +
--- Alcohol: 201 ---
 +
 +
--- Color: 2 ---
 +
 +
--- Mold: 0 ---
 +
 +
--- Vitamins: 509 ---
 +
 +
--- Glucose (sweet): 9 ---
 +
 +
--- Maltose (sweet): 50 ---
 +
 +
--- Lactose (sweet): 0 ---
 +
 +
--- Citric Acid (sour): 0 ---
 +
 +
--- Lactic Acid (sour): 0 ---
 +
 +
--- Acetic Acid (sour): 0 ---
 +
 +
--- Barley Flavor (pleasant): 22 ---
 +
 +
--- Orange Flavor (fruity): 2 ---
 +
 +
--- Banana Flavor (fruity): 4 ---
 +
 +
--- Cherry Flavor (fruity): 6 ---
 +
 +
--- Date Flavor (fruity): 4 ---
 +
 +
--- Honey Flavor (fruity): 20 ---
 +
 +
--- Nutmeg Flavor (slightly bitter): 10 ---
 +
 +
--- Cinnamon Flavor (slightly bitter): 3 ---
 +
 +
--- Tannin Flavor (very bitter): 11 ---
 +
 +
--- Grassy Flavor (unpleasant): 26 ---
 +
 +
--- Nasty Flavors (unpleasant): 16 ---
 +
 +
Microbes Detected: Yeast-83
 +
 +
= Recipe 3 (with wheat): =
 +
120 Honey @ 1183, 30 Wheat-medium @ 410, Seal @ 1800
 +
 +
Brief Description: Cloying Beer
 +
 +
--- Alcohol: 713 ---
 +
 +
--- Color: 41 ---
 +
 +
--- Mold: 0 ---
 +
 +
--- Vitamins: 191 ---
 +
 +
--- Glucose (sweet): 559 ---
 +
 +
--- Maltose (sweet): 150 ---
 +
 +
--- Lactose (sweet): 0 ---
 +
 +
--- Citric Acid (sour): 0 ---
 +
 +
--- Lactic Acid (sour): 0 ---
 +
 +
--- Acetic Acid (sour): 0 ---
 +
 +
--- Honey Flavor (fruity): 115 ---
 +
 +
--- Bread Flavor (pleasant): 105 ---
 +
 +
--- Grapefruit Flavor (fruity): 10 ---
 +
 +
--- Pear Flavor (fruity): 60 ---
 +
 +
--- Blackberry Flavor (fruity): 18 ---
 +
 +
--- Prune Flavor (fruity): 12 ---
 +
 +
--- Jasmine Flavor (pleasant): 42 ---
 +
 +
--- Clove Flavor (slightly bitter): 10 ---
 +
 +
--- Vanilla Flavor (pleasant): 10 ---
 +
 +
--- Tannin Flavor (very bitter): 27 ---
 +
 +
--- Herbal Flavor (unpleasant): 8 ---
 +
 +
Microbes Detected: Yeast-83
 +
 +
 +
 +
 +
 
== '''Shabbaolin Monks Cooking Contest''' ==
 
== '''Shabbaolin Monks Cooking Contest''' ==
  
Line 35: Line 275:
  
 
'''Let the cooking begin!'''
 
'''Let the cooking begin!'''
 +
 +
Also looking for suggestions and prize sponsors for upcoming events!
 +
 +
== Contest Winners ==
 +
 +
'''Week 1'''<br>
 +
'''Orishas''' for his recipe 6 Iron Knots/1 Oyster Meat - Cooking 2 herbs<br>
 +
'''Talimar''' for his recipe 6 Iron Knots/1 Verdant Squill - tbd<br>
 +
'''Talimar''' (again) for his recipe 6 Iron Knots/1 Indigo Damia - tbd<br>
 +
 +
The participation prize of one Indonesian Bee Hive kit goes to '''Xspell'''

Latest revision as of 19:45, 28 August 2010

Banquet Menu

Your Menu has been written (SA): 

 First course:
   Dish with Camel Meat at least one seventh by item, duration at least 23 minutes 36 seconds
   Wine with: Age at least 1 vintages. Alcohol at least 11 percent. 
   Beer that is: Potent Sweet banana
 Second course:
   Dish with Golden Sun Mushrooms at least one seventh by item, duration at least 28 minutes 15 seconds
   Wine with: Tannin at least 8. Residual Sugar at least 12 percent. 
   Beer that is: Spicy Dry banana
 Third course:
   Dish with Acorn's Cap Mushrooms at least one seventh by item, duration at least 16 minutes 32 seconds
   Wine with: Tannin at least 6. Alcohol at least 7 percent. 
   Beer that is: Fruity Black orange
 Fourth course:
   Dish with Colt's Foot Mushrooms at least one seventh by item, duration at least 24 minutes 22 seconds
   Wine with: Age at least 2 vintages. Alcohol at least 10 percent. 
   Beer that is: Potent Brown cinnamon
 Fifth course:
   Dish with Falcon's Bait Mushrooms at least one seventh by item, duration at least 15 minutes 3 seconds
   Wine with: Age at least 2 vintages. Alcohol at least 10 percent. 
   Beer that is: Very Potent Sweet cinnamon
 Sixth course:
   Dish with Cat Nip Mushrooms at least one seventh by item, duration at least 18 minutes 3 seconds
   Wine with: Tannin at least 6. Alcohol at least 8 percent. 
   Beer that is: Fruity Brown date
 Seventh course:
   Dish with Camels Mane Mushrooms at least one seventh by item, duration at least 25 minutes 4 seconds
   Wine with: Age at least 1 vintages. Residual Sugar at least 9 percent. 
   Beer that is: Very Potent Dry orange

Your Menu has been written (Sinai): 

 First course:
   Dish with Cocoa at least one seventh by item, duration at least 25 minutes 35 seconds
   Wine with: Tannin at least 4. Alcohol at least 7 percent. 
   Beer that is: Spicy Brown nutmeg
 Second course:
   Dish with Peasant Foot Mushrooms at least one seventh by item, duration at least 16 minutes 3 seconds
   Wine with: Tannin at least 4. Residual Sugar at least 21 percent. 
   Beer that is: Fruity Sweet honey
 Third course:
   Dish with Ra's Awakening Mushrooms at least one seventh by item, duration at least 20 minutes 24 seconds
   Wine with: Tannin at least 9. Age at least 2 vintages. 
   Beer that is: Potent Sweet honey
 Fourth course:
   Dish with Beehive Mushrooms at least one seventh by item, duration at least 20 minutes 57 seconds
   Wine with: Tannin at least 7. Residual Sugar at least 2 percent. 
   Beer that is: Spicy Black nutmeg
 Fifth course:
   Dish with Camel Milk at least one seventh by item, duration at least 29 minutes 4 seconds
   Wine with: Tannin at least 6. Age at least 1 vintages. 
   Beer that is: Spicy Brown banana
 Sixth course:
   Dish with Carrots at least one seventh by item, duration at least 22 minutes 3 seconds
   Wine with: Age at least 2 vintages. Alcohol at least 7 percent. 
   Beer that is: Potent Dry cinnamon
 Seventh course:
   Dish with Slave's Bread Mushrooms at least one seventh by item, duration at least 18 minutes 37 seconds
   Wine with: Age at least 3 vintages. Alcohol at least 12 percent. 
   Beer that is: Spicy Black date

Beer Info

Yeast-83

Location: 1100, 1285

Microbes Detected: Yeast-83 Lactobacillus-69 Lactobacillus-68 Yeast-2 Mold-7 Yeast-80 Lactobacillus-85 Mold-31 Yeast-57 Yeast-43 Yeast-67 Lactobacillus-84 Yeast-56


Location: 1075, 1285

Microbes Detected: Yeast-83 Mold-31 Lactobacillus-68 Lactobacillus-85 Yeast-56 Yeast-2 Yeast-80 Lactobacillus-69 Acetobacter-38 Mold-39 Yeast-43 Yeast-67 Yeast-27 Mold-7 Lactobacillus-84 Yeast-73 Lactobacillus-92 Yeast-57


Yeast-42

Location: 1155, 1125

Seal at 1200


Yeast-9

Location: 1115, 1205

Seal at 1000

Recipe 1 (for ceilings, I hope):

200 Honey @ 1184, 80 Malt-raw @ 24, Seal @ 1800

Brief Description: Nasty Beer

--- Alcohol: 1421 ---

--- Color: 15 ---

--- Mold: 0 ---

--- Vitamins: 4189 ---

--- Glucose (sweet): 659 ---

--- Maltose (sweet): 400 ---

--- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 ---

--- Lactic Acid (sour): 0 ---

--- Acetic Acid (sour): 0 ---

--- Barley Flavor (pleasant): 176 ---

--- Orange Flavor (fruity): 19 ---

--- Banana Flavor (fruity): 27 ---

--- Cherry Flavor (fruity): 48 ---

--- Date Flavor (fruity): 30 ---

--- Honey Flavor (fruity): 211 ---

--- Nutmeg Flavor (slightly bitter): 69 ---

--- Cinnamon Flavor (slightly bitter): 20 ---

--- Tannin Flavor (very bitter): 88 ---

--- Grassy Flavor (unpleasant): 205 ---

--- Nasty Flavors (unpleasant): 113 ---

Microbes Detected: Yeast-83


Recipe 2 (for floors?):

20 Honey @ 1184, 10 Malt-raw @ 24, Seal @ 1800


Brief Description: Cloying Beer

--- Alcohol: 201 ---

--- Color: 2 ---

--- Mold: 0 ---

--- Vitamins: 509 ---

--- Glucose (sweet): 9 ---

--- Maltose (sweet): 50 ---

--- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 ---

--- Lactic Acid (sour): 0 ---

--- Acetic Acid (sour): 0 ---

--- Barley Flavor (pleasant): 22 ---

--- Orange Flavor (fruity): 2 ---

--- Banana Flavor (fruity): 4 ---

--- Cherry Flavor (fruity): 6 ---

--- Date Flavor (fruity): 4 ---

--- Honey Flavor (fruity): 20 ---

--- Nutmeg Flavor (slightly bitter): 10 ---

--- Cinnamon Flavor (slightly bitter): 3 ---

--- Tannin Flavor (very bitter): 11 ---

--- Grassy Flavor (unpleasant): 26 ---

--- Nasty Flavors (unpleasant): 16 ---

Microbes Detected: Yeast-83

Recipe 3 (with wheat):

120 Honey @ 1183, 30 Wheat-medium @ 410, Seal @ 1800

Brief Description: Cloying Beer

--- Alcohol: 713 ---

--- Color: 41 ---

--- Mold: 0 ---

--- Vitamins: 191 ---

--- Glucose (sweet): 559 ---

--- Maltose (sweet): 150 ---

--- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 ---

--- Lactic Acid (sour): 0 ---

--- Acetic Acid (sour): 0 ---

--- Honey Flavor (fruity): 115 ---

--- Bread Flavor (pleasant): 105 ---

--- Grapefruit Flavor (fruity): 10 ---

--- Pear Flavor (fruity): 60 ---

--- Blackberry Flavor (fruity): 18 ---

--- Prune Flavor (fruity): 12 ---

--- Jasmine Flavor (pleasant): 42 ---

--- Clove Flavor (slightly bitter): 10 ---

--- Vanilla Flavor (pleasant): 10 ---

--- Tannin Flavor (very bitter): 27 ---

--- Herbal Flavor (unpleasant): 8 ---

Microbes Detected: Yeast-83



Shabbaolin Monks Cooking Contest

You have until the end of the day of Peret IV-21 to submit your entry into the first Shabbaolin Monks cooking contest. (Guessing that should be around 1am EDT on Sunday, April 11)

This week's base: Iron Knot mushrooms

Prizes

The first place winner will be able to select from ONE of the following prizes:

100 Raw Barley
Any 3 cuttable gems (amethyst, citrine, garnet, jade, lapis, sunstone, or turquoise)
Two rabbits
49 salt (Cooking 3 tuition)
20 Common Sage, 20 Common Rosemary, 20 Thyme (Cooking 2 tuition)

Second place winner will have a choice of ONE prize from whatever is left after the First Prize winner chooses.

Third place winner will have choice of ONE of the remaining prizes.

Participation Prize
There will also be a prize drawn by lottery for an Indonesian Bee Hive kit (installation available), from all valid entries submitted in the contest. The kit includes 2 papyrus baskets, 12 linen, 200 clay, and a small construction site.

How to enter

This week's base: Iron Knot mushrooms

A valid entry will be the first to submit a particular recipe using six Iron Knot mushrooms as the only base, and one additive of any type. Prizes are awarded based upon the duration (not the stat effect) of the recipe. The longer the duration, the better. Note: entries lacking a duration, or with a duration of 0 will not be considered valid.

To submit your entry, you must /chat Verix with both the recipe and duration.
Example: 6 IK/1 common rosemary, 6 minutes 20 seconds.
If two people submit the same recipe, the first to submit it, based upon /chat timestamps, will receive credit.
Recipe durations will be measured using the time shown in Main chat "You eat some X."
Winning durations will be verified by the contest judge (Verix).

Let the cooking begin!

Also looking for suggestions and prize sponsors for upcoming events!

Contest Winners

Week 1
Orishas for his recipe 6 Iron Knots/1 Oyster Meat - Cooking 2 herbs
Talimar for his recipe 6 Iron Knots/1 Verdant Squill - tbd
Talimar (again) for his recipe 6 Iron Knots/1 Indigo Damia - tbd

The participation prize of one Indonesian Bee Hive kit goes to Xspell

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