Difference between revisions of "Historical:Gulasch"
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| − | Gulasch (" | + | '''Gulasch'' ("'''goulash'''") is a somewhat good [[nutrition]]al [[hot food cooking|dish]] made in a [[sauce pan]]. You can put a lot of ingredients into a sauce pan to cook a gulasch, but at least two different items are required. Any combination of [[foraged]] or [[botanized]] items (except [[acorn]]s and [[woad]]) or [[meat filet]]s, or meat filets with a small amount of [[water]] may all result in a gulasch. |
| − | The proper ratio for water to meat is | + | The proper ratio for water to meat is for every .02[[kg]] of water there must be at least .3kg of meat. Bear in mind you do not need water. |
When trying new combinations of ingredients, always [[examine]] the sauce pan to determine what kind of dish you make. For example, mixing [[rye]] and [[barley]] would result in a [[casserole]] instead. | When trying new combinations of ingredients, always [[examine]] the sauce pan to determine what kind of dish you make. For example, mixing [[rye]] and [[barley]] would result in a [[casserole]] instead. | ||
Revision as of 21:11, 30 November 2009
'Gulasch ("goulash") is a somewhat good nutritional dish made in a sauce pan. You can put a lot of ingredients into a sauce pan to cook a gulasch, but at least two different items are required. Any combination of foraged or botanized items (except acorns and woad) or meat filets, or meat filets with a small amount of water may all result in a gulasch.
The proper ratio for water to meat is for every .02kg of water there must be at least .3kg of meat. Bear in mind you do not need water.
When trying new combinations of ingredients, always examine the sauce pan to determine what kind of dish you make. For example, mixing rye and barley would result in a casserole instead.
Gulasch is a liquid dish and must be carried in a liquid container such as a pottery jar or waterskin. It is useful for skillgain in hot food cooking for difficulty levels that are higher than casseroles but lower than meals.
