User:Verix/Bastet

Banquet Menu

Your Menu has been written:

 First course:
   Dish with Chicken Meat at least one seventh by item, duration at least 20 minutes 59 seconds
   Wine with: Alcohol at least 9 percent. Residual Sugar at least 7 percent. 
   Beer that is: Potent Sweet honey
 Second course:
   Dish with Rabbit Meat at least one seventh by item, duration at least 25 minutes 49 seconds
   Wine with: Age at least 3 vintages. Residual Sugar at least 16 percent. 
   Beer that is: Spicy Black orange
 Third course:
   Dish with Honey at least one seventh by item, duration at least 25 minutes 6 seconds
   Wine with: Age at least 1 vintages. Residual Sugar at least 17 percent. 
   Beer that is: Potent Sweet orange
 Fourth course:
   Dish with Oxyrynchus Fish at least one seventh by item, duration at least 15 minutes 17 seconds
   Wine with: Age at least 2 vintages. Residual Sugar at least 21 percent. 
   Beer that is: Potent Brown date
 Fifth course:
   Dish with Perch Fish at least one seventh by item, duration at least 15 minutes 28 seconds
   Wine with: Age at least 3 vintages. Residual Sugar at least 9 percent. 
   Beer that is: Very Potent Black nutmeg
 Sixth course:
   Dish with Dates at least one seventh by item, duration at least 18 minutes 14 seconds
   Wine with: Tannin at least 7. Residual Sugar at least 2 percent. 
   Beer that is: Spicy Dry honey
 Seventh course:
   Dish with Carp Fish at least one seventh by item, duration at least 23 minutes 10 seconds
   Wine with: Tannin at least 3. Residual Sugar at least 17 percent. 
   Beer that is: Fruity Sweet barley

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