I just came across this webcomic. Its got a great setting: huge mysterious place at the cross roads of magic and super science. A lot of humor too.

http://www.gunnerkrigg.com/archive_page.php?comicID=1

Heh, mentioned wwwaaayyy back on the first page - Gunnerkrigg Court is indeed an excellent strip.

I kind of wish that Laser Cow Guy would show up again - he seemed to take things in stride.

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Yeah, this thread has been running a long time. Hard to remember what all is in it.

Pretty sure that I've had some repeats too - Goblins, I'm pretty sure.

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Some of the best (worst?) situations in Complex Actions come about in actual conversation between the cartoonist and the script writer.



This just soo wrong.....

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And one day the babies and puppies will unite, rise up, and tear down their gods. On that day a new age of terror will begin.

Even mythological creatures start off as children.... (Warning - chibi Medusa....)

Modest Medusa.



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My roommate is studying the fine art and science of Blender.... I remembered seeing this:


From The Girl Next Door.

May be a familiar feeling for folks who play with Daz as well....

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Heres a funny comic where classic D&D monsters decide to be heros. Rusty and Co.

Finally got around to checking it out.

Lots of fun, and they are only up to level 4.

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Most people do not know of the magic creatures that walk among us... the problem is that some of those magic creatures don't realize it either - Skin Deep.

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Okay students, time for Social Studies, with Scandanavia and the World. Language, drinking, and rowdy Scandinavian archetypes.



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Rendering works too....

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I have had all of them... Hákarl was not as bad as pickled mudfish, but it is not something that I have any urge to try again - the weird thing is the way it seems to fizz on your tongue, almost like it was carbonated, but has an almost vinegary aftertaste.... Your mouth waters after eating it. It smells like ammonia... (more accurately, it smells like something a naughty cat does on a clean bit of carpet).


Pickled mudfish....

Pickled herring on the other hand is not bad at all.

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I am ready to try it all. Bring it!

Sadly, something like that, horrible as it may be, gets less hatred from me than things like turnips. Hákarl tasted worse (much worse) than turnips, but it was something that I had an opportunity to eat once! Turnips were foisted on me time and time again by my grandmother.

There was also this Greenland seabird that was prepared by wrapping about a dozen birds in a seal skin and burying it under a sunbathed rock for a few months.... Kiviak. High on the list of unpleasant things that I have eaten, sort of like a fishy tasting natto. Nước mắm is also not a favorite - a sauce made from fermented fish.

Can you tell that I was taking classes in cultural anthropology back in the eighties? Each week there would be a new 'treat'.... I was the only one who ate some of everything.

That said... I could never get myself to eat escargot - I winkled it out of its shell on the little fork, dipped it in melted butter, got it almost to my mouth, and my brain whispered 'that's a slug'. I swear, a wall of invisible plexiglass appeared between that fork and my mouth - I just could not get it past my lips. Mind, I was about seventeen at the time....

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Sorry to hear that! I have been eating escargot since I was in single digits (I was lucky, from my perspective, at least ). I would eat it on a regular basis if it was offered locally.

Escargot is not bad, doesn't really taste like anything, the texture can be difficult to get passed though.

Sea Urchin sushi is brutal. As is the big cod liver egg sushi (can't remember which one it is, large and red). Any brain, liver or hock/feet - I'm not getting in on those. Tongue is alright, just looks nasty (similar to gizzard).

I prefer turnip raw.

I have no idea how it tastes - I could not get it past my lips!



I never tried urchin sushi.... I have had cod egg sushi, not my favorite, definitely better than pickled mudfish. I like brain okay, ditto for tripe, and I love haggis. Liver I cook on a semi regular basis - always when neither my roommate nor my girlfriend is present. Liver, bacon and onions... yum!

Hocks I tend to use in soups or in baked beans. Not enough meat on them, otherwise.

Tongue... back when I was a wee Grump I used to make lamb's tongue sandwiches, with the tongues all lined up, so that when somebody at school asked what I was having I could open the sandwich up and say 'bleah!' You could fit four or five tongues on a sandwich.

Thinly sliced beef tongue on rye, a hint of brown mustard, and a bit of sauerkraut make a dandy sandwich. There used to be a place in Boston that made corned meats, including tongue.

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Uni is my favorite sushi...I could eat it every day (and have for a short period - it is expensive!).

Uni is too bitter and squishy for me, but I can handle unagi (which I know lots of people can't).

Never had haggis.

Tripe, ewww. lol.

The one time I have had Uni has made me reluctant to try it again...especially since it isn't exactly cheap. I much prefer the soft shell crab roll myself.

Hmmm, that's funny... now I want to make steak & kidney pie for Christmas.

1 tablespoon beefdrippings or 1 tablespoon cooking oil
1 1/2 lbs chuck steaks , cut into 1 inch dice
1/2 lb ox kidney (or lamb's, trimmed and diced)
12 ounces puff pastry
2 onions , chopped
3 carrots , peeled and cut into rough dice (5/8 inch)
butter
4 large flat mushrooms , cut into thick slices
2 tablespoons flour
1 teaspoon tomato puree
1 bay leaf
1 pint veal stock (or water and stock cube or granules) or 1 pint beef stock (or water and stock cube or granules)
Worcestershire sauce
salt and pepper
1 egg , beaten, for glazing

Directions:

1 - Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
2 - Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
3 - Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
4 - After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.
5 - Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm.
6 - Preheat the oven to 220°C/425°F.
7 - Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.

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I don't eat fermented anything, not even alcohol. And only pickles occasionally. No pickled anything else.

Nor any organ meat. At least nothing intact. I'd bet there is some in sausage or hot dogs. Not that I eat those more than occasionally anyway.

I doubt there is anything I eat that would gross out anyone.

And away from fermented things... Something for the parents out there -


Seem familiar?

From Miss Mab.

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Our web comic is live again thanks to the talents of George Todorovski.

http://www.dungeoncrawler.com/adventures/

In case some of you have never heard of it, there's a fantasy gaming web comic called "Order of the Stick" that's been published online for several years now. It's done by Rich Burlew. Rich was one of the 3 finalists in WotC's contest in 2003 (or so) for finding a new gaming world for D&D. The winner of that was Keith Baker with his world Eberron. Order of the Stick follows a D&D adventuring party through an epic campaign layered with TONS of humor and great characters. The very first issue poked fun at the changes to D&D implemented with 3.5. It's well worth reading. Here's a link to the first issue: http://www.giantitp.com/comics/oots0001.html

Rich has published several books of additional material about the PCs and NPCs in this comic over the years. Because he's run out of copies for most of them, he started a project on Kickstarter to fund reprinting some of them. Helping to fund it nets you various different prizes like copies of these books, digital comics that will never be published, and even for one person their own character in the comic. (it's already taken, though) At present, this Kickstarter project is the 6th most funded project in Kickstarter history. (and it's over 1000% of its original goal) It would be 4th, but there are 2 other projects still going on that have surpassed it. As the funding hits new levels, Rich keeps adding in extra freebies for each supporter. The project ends Feb 21st.I highly recommend taking a look at the project and helping to fund it further, if you can: http://www.kickstarter.com/projects/599 ... rint-drive

Moved to Fantasy Webcomic thread - mod

This is going on the front of my GM screen, at least for a while....



It really is a focus... more for the adults games than the teens.

From Freefall - a long running favorite of mine.

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This is a colleague's brother's webcomic:
http://www.wintersuns.com/file/Winter_Suns.html

I have been enjoying it.