ceedat wrote:the overwhelming frustration of these forums and the unnecessarily over complicated game mechanics is what i enjoy about this game most.
Nsuidara wrote:it is a strange and difficult game in no positive way
OrestNecros wrote:Just some notes about my opinion on food - i`ll try to think about recipes a bit later.
*Nuts have no 3h variable recipe at all and have low amount of other variable recipes.
*Only one recipe for poultry thigh and drumstick. (i don`t take jellypoultry seriously).
*Will be handy to have some 30m shellfish recipe, that can be cooked from forage stuff only (without lobster/pepper/eggs) to make shellfish usable for early game (i just threw all crawdads and oyster meat away, cause they have no use till you have greens and bajgiels). There are 4 30m recipes, but neither of them is easy to use.
*Nuts, slugs, shrooms and corn can use alternative *advanced food* recipe, cause they have only one.
*Bigbell seems too damn expensive for 30 min food (require t2 pumpkin + 2 peppers + cooking)
*Berries have weird choice of advanced recipes (one of them too expensive, another have increased FF debuff and quite low gluttony without any benefits, also consuming some sugar)
Now all food can be divided by Full&Fed in few major groups - smoked, 15 m, 30 m, 3h, 2h+restore and 1h-advanced. Aside of this are low-level forage food/fries and snack food. Curious if we can move from this strict FF-tiers to more diverse timers (and gluttony values).
ceedat wrote:the overwhelming frustration of these forums and the unnecessarily over complicated game mechanics is what i enjoy about this game most.
Nsuidara wrote:it is a strange and difficult game in no positive way
JohnCarver wrote:*Roasted Pine Nut stuffing is the 3H variable for Nuts.
pistolshrimp wrote:Jerky
1x Any Cut of Meat + 1 Gelatinous Lard - must be dried on rack
Gacrux wrote:pistolshrimp wrote:Jerky
1x Any Cut of Meat + 1 Gelatinous Lard - must be dried on rack
Jerky should be any cut of meat + salt - done in a meatsmoker, also why lard? jerky is void of any fat.
maybe you can perpare it on a meatsmoker(instead of fireplace and stove) and then place it on a drying rack
maybe dryed vegatables/mushrooms on the drying rack for "chips"
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