What's your favorite part about epic multiplanar adventurers? It's the Fetch Quest isn't it? Get ready for a bunch of them featuring recycled plots, repetitious storylines and barely there villains. And apparently no reading of the source material either. But wait! What if a bunch of people that were familiar with the settings gave you new, better and awesome substitutions for the adventure? You probably still wouldn't buy it, but you'd at least crib this video for ideas.
Special thanks to:
@AJPickett
@GreyhawkGrognard
@DLSaga
@HouroftheRaven
Plus the Eberron and Dark Sun Reddits, plus the Spelljammer FB page.
If you're interested in the crab cakes, here's the recipe:
Ingredients: Freshly caught crabs (enough to yield about 1 pound of crab meat)
1 large egg (from your own hens)
1 tablespoon vinegar (apple cider or wine vinegar, homemade)
1 tablespoon lemon juice (or verjuice from unripe grapes)
1 teaspoon honey (from your own bees or a local source)
1/2 cup finely diced onion (from your garden)
1/4 cup chopped fresh parsley (from your garden)
1 cup homemade breadcrumbs (from your own bread)
Additional homemade breadcrumbs for coating Lard or tallow (rendered from your own animals)
Instructions: Steam or boil the crabs until cooked through. Cool slightly, then pick the meat from the shells, removing any bits of shell. Set aside. To make breadcrumbs, use stale homemade bread. Crumble and dry it in a low oven until crisp, then crush into crumbs. In a large bowl, combine the beaten egg, vinegar, lemon juice or verjuice, and honey. Mix well. Add the finely diced onion and chopped parsley. Stir to combine, then gently fold in the crab meat. Gradually add 1 cup of homemade breadcrumbs, folding until the mixture holds together. Shape the mixture into patties about 3 inches in diameter. Dredge each patty in additional breadcrumbs, pressing lightly to adhere. Chill the crab cakes on a tray in the refrigerator for at least 30 minutes. Heat the lard or tallow in an iron frying pan over medium-high heat. Fry the crab cakes for about 3-4 minutes on each side, or until golden brown and crispy. Transfer to a cloth to drain any excess fat. Serve hot with lemon wedges and a simple herb sauce made from homemade yogurt or cheese curd, chopped fresh herbs, honey, and a pinch of salt.
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