Announcement

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Downtimes: June 24 - July 2nd

We've got another batch of shutdowns coming in late June and early July, so that the machines can be repaired for the newest bug, the ZombieLoad CPU bug.

In general, the Genesis games (Grendel, TEC, TEC-Test) all have reboots scheduled for the absolute middle of the night, so I'll be taking each down the previous evening at midnight and bringing them back up the next morning at 9am.

The SkotOS games have always been more robust about reboots, so we'll let them reboot on their own, though there's some chance for an ~2 hour data loss. In any case, I'll be checking them after the 2-hour window when I can, though Marrach has a middle-of-the-night reboot, so that'll be the next morning.

The UserDB and Web reboots will cause some downtime for the entire site, but again they will hopefully come up cleanly.

GENESIS:

- Shutdown Grendel (late Sunday 6/23)

- Startup Grendel (early Monday 6/24)

- Shutdown TEC (late Monday 6/24)

- Startup TEC (early Tuesday 6/25)

- Check TEC Client (9pm Tuesday 6/25)

- Shutdown TEC-Test (late Thursday 6/27)

- Startup TEC-Test (Friday 6/28)


SKOTOS:

- Marrach (Monday early morning 6/24)

- Ironclaw (Monday 10pm-midnight 6/24)

- Lovecraft, Lazarus (Monday 8pm-10pm 7/2)


MAIN SITE:

- UserDB (Monday 10pm-midnight 6/24)

- Web (Sunday 9pm-11pm 6/30)
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Recipe contest

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  • Recipe contest

    Greetings CASTLE Guests


    The COOKS are pleased to ANNOUNCE that WE will be HOLDING a recipe CONTEST in preparation for UPCOMING events. To that end, we invite EVERYONE to participate based on the BAILEY in which THEY reside.



    You will HAVE until FREYS, the 11th day of the 20th YEAR, to submit your RECIPES for this contest. All ENTRIES should be sent DIRECTLY to the Royal COOK, Master Geoffry. The FOLLOWING rules shall be ADHERED to by ALL participants:

    1.) All entries MUST fit within one of the CATEGORIES listed below. If we ASK for drink RECIPES and receive DESSERT recipes, the latter will be THROWN out and both our TIME will have BEEN wasted.

    2.) A MAXIMUM of TWO entries will be ALLOWED to all participants.

    3.) The recipe MUST contain ingredients that are READILY available to the Cooks.

    4.) The recipe should, IDEALLY, be for a CONSUMABLE not already AVAILABLE (as listed in the ordering menus). However, VARIATIONS of existing RECIPES that exhibit SIGNIFICANT differences will be accepted.


    5.) Entries SHOULD include a LISTING of ingredients, any COOKING methods necessary AND a description of how you IMAGINE they should look.

    6.) Any and ALL questions should be ADDRESSED to the Royal Cook.

    7.) Any RECIPE entry deviating from these GUIDELINES will be disqualified.


    8.) Entries MUST be RECEIVED by midnight ON the 11TH DAY day of this MOON.


    The WEEK following, all entries will be PREPARED and presented in all their glory in LOCATIONS to be ANNOUNCED both Inner and OUTER. At this TIME, the Royal Cook or HIS apprentice will sample EACH one and DETERMINE a winner, which will be ANNOUNCED that evening (there MAY be more than ONE winner). The VICTOR shall win a small prize, COURTESY of the Cooks, and the winning entry OR ENTRIES will be PREPARED and served to everyone attending upcoming EVENTS in both BAILEYS. (The Royal Cook may ALSO decide to include OTHER entries in the ORDERING menus, but it shall be at his SOLE discretion to do so.)


    Always In Good Taste


    Master Geoffry
    Royal Cook



    [OOC: Be aware that any recipe submitted must be fairly within "period" and not contain any obviously modern elements. This means the ingredients and cooking methods should be ones that are possible within the Castle confines. For example, recipes for hamburgers would be unacceptable or, for another example, a recipe that calls for a George Foreman grill or aluminum foil, will likewise be unacceptable! Small "mistakes" will be modified by Geoffry's player to make them suitable for in game use, but some recipes may be thrown out if they do not follow these guidelines. ALSO, at the end of your entry, please include some sort of Look and/or Examine for the sandwich, plus some sort of emit that should read out when the sandwich is tasted/nibbled (in other words, a description of what it tastes like, as the foods do now). Have fun and don't hesitate to scroll if you are confused or have questions!]

  • #2
    OB CONTESTS (For INDIVIDUALS of Honored Guest and NON-INTRINSIC rank):

    STEWS/SOUPS -
    These RECIPES should include a broth or SOME kind of LIQUID base and MAY include VEGETABLES and meats.

    APPETIZERS -
    These are SIDE dishes that ACCOMPANY a MAIN course. They are GENERALLY small PORTIONS that PREPARE you for the REMAINDER of the MEAL.

    ENTREES -
    These are MAIN courses comprised PRIMARILY of MEAT or LARGE sums of HEARTY vegetables. PLEASE refrain from USING fish and CHICKEN, but other COMMON cuts of MEAT are ACCEPTABLE.

    PIES -
    These are GENERALLY round PASTRY shells baked with a DESSERT filling INSIDE. You may NOT use CHOCOLATE in Outer Bailey RECIPES, but some FRUITS are acceptable.


    ALES -
    A type of BEER traditionally with a MORE bitter FLAVOR and higher LEVEL OF alcohol.

    PUNCHES -

    Usually SERVED in fine, large BOWLS, punch is a DRINK made FROM a BLEND of fruit and FRUIT juices. It MAY occasionally CONTAIN alcohol. FRUITS that are CURRENTLY available for ORDER on the Outer BAILEY menu can be USED to help you CREATE these RECIPES.

    Comment


    • #3
      IB CONTESTS (For individuals of COURTIER rank and HIGHER):

      VEGETABLES -

      These are PARTS of PLANTS that are used as FOOD to either ACCOMPANY meats or PROVIDE an ALTERNATIVE to meats. They come in a VARIETY of colors and SHAPES. If you are UNCERTAIN what kind of VEGETABLES are available for RECIPES you can gloss over the PUBLIC menus or CONTACT a GARDENER or cook with your QUESTIONS.

      SAVORY TARTS -
      These are PASTRY crusts topped with a SAVORY filling (meaning THE filling is HEARTY rather than SWEET and dessert-like). The TOP is left OPEN rather than covered with ADDITIONAL pastry, WHICH differentiates it from a PIE.

      ENTREES -
      These are MAIN courses comprised PRIMARILY of MEAT or LARGE sums of HEARTY vegetables. PLEASE refrain from USING CHICKEN, but other FINE cuts of MEAT are ACCEPTABLE. Fish dishes will be RESERVED for only the most FANCY of events.


      BREAKFAST/BRUNCH -
      These are FOODS generally EATEN at the start of the DAY or just PRIOR to LUNCHTIME. They often CONSIST of meats, FRUITS and occasionally some VEGETABLES. Many items of this NATURE are bread-based or contain EGGS.

      CAKES -
      These are BAKED sweet DESSERTS made with flour, fat, eggs AND sugar. They are USUALLY soft and spongey to the TOUCH AND decorated to SOME degree. They may or MAY not contain FILLING or be accompanied by ICING. Please AVOID cheesecake RECIPES.

      PUNCHES -
      Usually SERVED in fine, large BOWLS, punch is a DRINK made FROM a BLEND of fruit and FRUIT juices. It MAY occasionally CONTAIN alcohol. FRUITS that are CURRENTLY available for ORDER on the Outer BAILEY menu can be USED to help you CREATE these RECIPES.

      JUICES -

      These are drinks MADE from the LIQUID contained in FRUITS and VEGETABLES and are SWEETENED only by the NATURAL flavorings of the INGREDIENTS you USE.

      NECTARS -
      Similar to JUICES, these are DRINKS made from FRUITS, but done by utilizing ONLY the flesh. ADDITIONAL sweeteners and natural SUGARS are added, along with a DILUTION of water or another LIQUID.


      Comment


      • #4
        *Brought forward by a helpful page who loves food*

        Comment


        • #5
          (returned to the top by a plump servant with chocolate-smudged fingertips)

          Comment


          • #6
            (pulled forward)

            Comment


            • #7
              There are ONLY a few DAYS left to get in your SUBMISSIONS and have something ADDED to the menu that reflects your PERSONAL tastes.

              Scribble SCRIBBLE.

              Master Cook Geoffry

              Comment


              • #8
                *raised helpfully* Final day of submission is in two days.

                Comment


                • #9
                  You have ONLY until MIDNIGHT tomorrow to send in your IDEAS. Our THANKS to those who have ALREADY contributed.

                  Master Cook Geoffry

                  Comment


                  • #10
                    Per Master Chef Geoffry,

                    We will be accepting submissions from the Inner Bailey for another week, until the 18th day of this moon. All submissions for recipes can be sent to myself, Setsuna Takahashi, as Apprentice to the Royal Chef. Please ensure you list all of the ingredients necessary to craft your piece. ((OOC - http://forum.skotos.net/forum/our-ga...ods-and-drinks will help with food crafting info))

                    Respectfully,

                    Comment


                    • #11
                      *raised*

                      A reminder, members of the Court still have three days to submit recipes. You may submit them to myself, or Master Geoffry.

                      Comment


                      • #12
                        Thank YOU to all THOSE who entered. We are CURRENTLY working on PERFECTING the submitted RECIPES and DETERMINING a time for the TASTE test that WILL not conflict with ALREADY planned social EVENTS. Once WE are knowing YOU too will be KNOWING.

                        Master Cook Geoffry

                        Comment

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