Armor Goes Clank!

A podcast show about tabletop gaming and geek culture

AGC 164 June 5th 2012 (Seven Years and Some Weeks?) (1:35:46) 06/05/2012

Mags-The-Axe School of GMing 5 (ConGlomeration 2012 Gamemastering Seminar) (2:15:16) 05/31/2012

AGC Interview 16 (The Mecha Combiners Kickstarter) (47:17) 05/21/2012

AGC News May 15th 2011 (46:26) 05/15/2012

RPG Buffet 26 (Cat) (27:21) 05/13/2012

RPG Podcast Listener Survey 05/01/2012

AGC 163 April 30th 2012 (ConGlomeration 2012) (41:52) 04/30/2012

RPG Buffet 24 (QAGS Actual Play) 04/21/2012

RPG Buffet 25 (Eclipse Phase) (12:56) 04/21/2012

AGC 162 March 20th 2012 (Dear Gamemaster) (55:01) 03/19/2012

AGC News March 16th 2011 (26:47) 03/16/2012

AGC 161 March 10th 2012 (Occupy Big Damn Review Show) (1:12:04) 03/09/2012

RPG Buffet 23 (QAGS) (26:56) 03/08/2012

RPG Buffet 23 (QAGS) (26:56) Colin Thomas joins RPG Buffet regulars Mags, Steve, Louis, and John to talk about Hex Games' QAGS and a little other game talk. The mentioned 4-hour actual play will be additional content coming up, not something in the actual feed. So keep an eye out, and we'll let you know when it's available!In January, the RPG Buffet did one of their favorite meals: breakfast for supper! In a twist, Mags decided to provide the fixin's for Bloody Marys. Bloody Mary bars are becoming popular in area restaurants, and for folks hosting breakfasts and brunches in their homes, so consider having one of your own. Building Your Own Bloody Mary BarFirst, get a good vodka. There are some top shelf vodka producers like Tito’s Handmade (Texas) and 13th Colony (Georgia). You can also kick things up a notch by infusing your vodka. Lemons and limes add a citrus-y kick while fresh jalapenos lend heat. In general, most infusions take less than a week for the flavors to develop, although more creative blends (such as bacon-infused vodka) will take more time. In a pinch, you can buy vodka already infused--Mags recommends Absolut's Pepper vodka. Of course, you want a good quality tomato juice, since this is the base for your Bloody Mary. Mags likes V-8, for its fuller flavor. V-8 also offers a hot and spicy version, for people who really want heat in their Bloody Marys. And many folks like some orange juice and bitters mixed in. Other things to consider having at your Bloody Mary bar:TabascoWorcestershire SauceRed wine vinegarDijon mustardCelery salt (can also be used to rim the glass)Black pepper (some people like to rim the glass with a mix of kosher salt and freshly ground black pepper)Garlic powderHorseradishClamato (for "Clammy Mary")Old Bay Seasoning (something else to rim the glasses with) Pickled asparagusPickled okraPickled green beansPickled baby carrotsBoiled shrimp (for garnishing a "Clammy Mary")Celery stalksLime and lemon wedgesOlives, a variety of stuffed and pittedBacon (strips, or crumbled)Beef jerky or pepperroni sticks As you can see, you can get as simple or elaborate as you like. For a simple Bloody Mary bar, just have on hand some chilled vodka, a good pre-mixed Bloody Mary mix (also chilled), and three or four add-ins (such as tabasco sauce, lemon wedges, celery stalks, and beef jerky). Your guests will have a great time. Don't forget plenty of ice! Here's the ingredients for Mags's favorite Bloody Mary:5 oz. good tomato juice1 1/2 oz. fresh orange juiceJuice of 1 lime1 Tbs. Worcestershire sauce1 tsp. Tabasco1-2 drops Angostora bittersFreshly ground black pepper or 1 piquin chile, crushedPinch of sea salt3 oz. 90 proof or better tequila2 celery sticks with some leaves, trimmed to fit glasses (optional)Crushed ice February was Black History Month in the US, and Mags's has long threatened to cook Soul Food for the Buffet. Instead of hitting them with chitlins, Mags presented a supper of favorite dishes originating from Africa: Chicken & Groundnut stew5- to 6-pound chicken, cut and chopped into 12 or more pieces1 tablespoon salt1 tablespoon ground ginger1/2 cup peanut oil1 cup finely chopped onions5 medium-sized firm ripe tomatoes, coarsely chopped and puréed with a food mill1/4 cup tomato paste1/2 cup dried ground shrimp1 teaspoon finely chopped garlic1/4 teaspoon finely grated ginger root1/2 teaspoon ground hot red pepper1/2 teaspoon white pepper6 cups boiling water1/4 cup coarsely crumbled dried anchovies, (available in Asian markets)2 whole fresh hot chillies, each about 3 inches long1 cup peanut butter and 1 cup cold water beaten to a smooth paste12 large fresh okra, washed and stemmed, or 12 frozen okra6 hard-cooked eggs Pat the chicken completely dry with paper towels. Combine the salt and ground ginger, and rub the mixture evenly over each piece of chicken. In a heavy 5- to 6-quart casserole, heat the oil over moderate heat until it is very hot but not smoking. Brown the chicken in the hot oil, 3 or 4 pieces at a time, turning the pieces frequently with tongs and regulating the heat so they colour richly and evenly without burning. As they brown, transfer the pieces to a plate. Discard all but about 1/4 cup of the oil remaining in the pan and drop in the chopped onions. Stirring frequently and scraping the browned particles from the bottom of the pan, cook the onions for about 5 minutes, until they are soft and translucent. Add the puréed tomatoes, tomato paste, ground shrimp, garlic, ginger root, red pepper and white pepper. Raise the heat to high and stir until the mixture comes to a boil. Then reduce the heat to low and simmer uncovered for 5 minutes. Stirring constantly, pour in the boiling water in a thin stream and add the dried anchovies and the whole chillies. Return the chicken and any liquid accumulated around it to the casserole, and turn the pieces with a spoon until they are evenly coated. Cook uncovered over low heat for 15 minutes. Stir in the peanut butter paste and the okra, and continue cooking uncovered until the chicken is tender and the dark meat shows no resistance when pierced with the point of a small, sharp knife. Add the hard-cooked eggs and simmer 4 or 5 minutes or until the eggs are heated through. Serve the stew at once, directly from the casserole or mounded attractively in a heated bowl or deep platter, accompanied by as many garnishes as you like. Garnishes can be 1/2 cup finely chopped onions; 1 cup finely diced fresh pineapple; ½ cup coarsely chopped unsalted roasted peanuts; spiced okra; avocado salad with ginger; fried plantain cubes, diced ripe papaya or diced tomato salad. Fufu (from whats4eats.com)4 to 6 servingsWhite yams -- 2 poundsButter -- 2 tablespoonsSalt and pepper -- to tastePlace the unpeeled yams in a large pot, cover with cold water and bring to a boil over medium-high heat. Boil for 15 to 30 minutes, or until the yams are cooked through and tender. Drain and let cool somewhat. Peel the yams, chop them into large pieces and place them into a large bowl with the butter, salt and pepper. Mash with a potato masher until very smooth. Alternatively, put the yams through a potato ricer and then mix with the butter, salt and pepper. Place the fufu into a large serving bowl. Wet your hands with water, form into a large ball and serve.To eat fufu, pull a small ball of mush off with your fingers, form an indentation with your thumb and use it to scoop up stews and other dishes. Or place large balls in individual serving bowls and spoon stew around them. Ethiopian greens (from Betumi.com)1 lb. Green Kale, chopped fine1 Medium Onion, finely minced1/2-1 tsp. Garlic, chopped1/2 tsp. Ginger, ground1/2 tsp. Tumeric1/2 tsp. Salt1/2 tsp. Black Pepper1 Jalapeno Pepper, chopped1/2 cup Water1/3 cup Vegetable Oil Steps:1) Saute onion in oil until clear.2) Add garlic and spices.3) Cook 3 minutes.4) Add chopped kale.5) Add water.6) Cover and cook kale until tender (about 30 min.)7) Add jalapenos and cook for 5 min. on low heat.8) Add more salt to taste (serves 6). Pineapple, Ginger, and Chili Salad1/2 fresh pineapple, cut into chunks25 g (1 oz) fresh root ginger, chopped2 green chillies, chopped1/2 a cucumber, cut into same size chunks as the pineapple2 tablespoons white wine vinegar Mix together all the ingredients and leave to marinate for at least 15 minutes. Serves 4. (12.9 MB) Show links /episode/index/show/tashkal/id/1881851

GM's Day Sale at DriveThruRPG 03/02/2012

AGC 160.5 February 29th 2012 (We Didn't Start The Fire) (48:14) 02/28/2012

AGC News February 28th 2011 (28:41) 02/27/2012

AGC Interview 15 (Wolfkrieg 2012) (21:31) 01/23/2012

AGC Interview 14 (Rik Falch of Valley Games/D-Day Dice) (26:16) 01/12/2012

AGC News January 9th 2011 (28:28) 01/09/2012

Special Announcement: Beautiful Brains Chat on Thursday, December 29th! (1:46) 12/27/2011

AGC 160 December 20th 2011 (That's a Long Story) (51:18) 12/20/2011

The Twelve Days of Gaming (35:31) 12/15/2011

AGC 159 December 12th 2011 (Good Night Everybody!) (1:10:16) 12/12/2011

AGC News December 6th 2011 (24:45) 12/06/2011

RPG Buffet 22 (Wraith: The Oblivion and Justice Inc) (42:18) 12/01/2011

RPG Buffet 22 (Wraith: The Oblivion and Justice Inc) (42:18) Apologies for the clipping on this episode. There wasn't much I could do about it. (Oddly, it's not as obvious in the 24kbps version, so if you can stand the lower bitrate...)Mags, Kae, John, Steve, and Laine talk about the October and November outings for the RPG Buffet, Wraith: The Oblivion, and Justice Inc!No recipe for Wraith (October) but for Justice, Inc. (November), we checked out some Depression-era recipes:Meatloaf Muffins (from SkinnyTaste.com)Servings: 4 mini loaves Serving Size: 1 loaf Calories: 221.3 Fat: 4.6 g • Carbs: 14.1 g • Fiber: 1.2 g • Protein: 28.9 g1/2 small onion, minced1 tsp olive oil1.3 lb 99% lean ground turkey1/2 cup oatmeal1/4 cup ketchup + 2 tbsp2 tsp worcesterchire sauce1 large egg1 tsp marjoramsaltPreheat the oven to 350°. Saute olive oil and onion on low until translucent. In a medium bowl, mix turkey, onion, oatmeal, egg, ketchup, salt and marjoram. Divide into four equal loafs and place each loaf into a non stick mini loaf pan or shape into small loafs on an un-greased nonstick baking pan. In a small cup mix remaining 2 tbsp ketchup with worcesterchire sauce and brush onto each loaf to give it a nice glaze. Bake uncovered for about 40 minutes at 350°. After baking let it sit for 5 minutes serving.Mock Apple Pie (from KraftRecipes.com) 2 cups sugar2 tsp. cream of tartar1-3/4 cups waterZest and 2 Tbsp. juice from 1 lemon1 pkg. (14.1 oz.) ready-to-use refrigerated pie crust (2 crusts)36 RITZ Crackers, coarsely broken (about 1-3/4 cups)2 Tbsp. butter or margarine, cut into small pieces1/2 tsp. ground cinnamonMix sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low heat 5 min. or until mixture is reduced to 1-1/2 cups. Stir in zest and juice; cool 30 min. Heat oven to 425°F. Roll out 1 crust on lightly floured surface to 11-inch circle; place in 9-inch pie plate. Place cracker crumbs in crust. Pour sugar syrup over crumbs; top with butter and cinnamon. Roll out remaining crust to 10-inch circle; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape. Bake 30 to 35 min. or until golden brown. Cool. Enjoy this mock apple pie treat but be mindful of the serving size. (19.3 MB) Show linksPromos /episode/index/show/tashkal/id/1771854

AGC Interview 13 (Hex Games) (44:35) 11/22/2011

Mags-The-Axe School of GMing 2 (Play Dirty by John Wick) (8:05) 12/21/2010

RPG Buffet 15 (Year of D&D Part 9: Ravenloft, Dragonlance, and Eberron) (48:42) 12/11/2010

RPG Buffet 15 (Year of D&D Part 9: Ravenloft, Dragonlance, and Eberron) (48:42) Catching up on recordings for several episodes of RPG Buffet, including Ravenloft, Dragonlance, and the last game set in Eberron. Following all of this is the overview of the year's gaming.RAVENLOFT (August 2011)Because Strahd, the iconic villain of the Ravenloft setting, is so heavily influenced by Dracula and other East European terrors--and also because Steve is Hungarian by ethnicity--the Buffet decided to feast on Hungarian food that night!PAPRIKAS CSIRKEPaprikás csirke, or "paprika chicken," is one Hungary's most famous dishes. Chicken is simmered in a paprika-flavored sauce until tender and sour cream is stirred into the sauce to enrich it. Chicken paprikash, as it is often called, is served with buttered noodles, csipetke or zsemlegomboc. Use genuine, high-quality Hungarian paprika, not the typical supermarket variety. 4 to 6 servingsOil, butter or lard -- 2 tablespoonsChicken, cut into serving pieces -- 2 1/2 to 3 poundsOnions, thinly sliced -- 2Hungarian sweet paprika -- 1/4 cupFlour -- 2 tablespoonsStock or water -- 1 1/2 cupsSalt and pepper -- to tasteSour cream -- 1 cupLemon juice (optional) -- 1 tablespoonMethod 1. Heat the oil over medium-high flame in a large, heavy-bottomed pot or skillet. Add the chicken pieces a few at a time and brown on all sides. Remove to a platter. 2. Remove any excess oil leaving about 2 tablespoons and add the onions. Sauté the onions until wilted and just beginning to brown. Stir in the paprika and flour and cook for another 1-2 minutes. 3. Whisk in the stock or water, breaking up any lumps. Add the browned chicken pieces and the salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for 25-30 minutes, or until the chicken is cooked through and tender. 4. Remove the chicken to a platter and skim any excess fat from the sauce. Stir in the sour cream and lemon juice if using. Adjust seasoning and reheat over low flame. Return the chicken to the sauce and serve hot.ERDELYI RAKOTT KASPOSZTAThis layered sausage and sauerkraut dish comes from the Transylvania, or Erdély, region of Hungary and Romania. Erdelyi rakott kaposzta is Transylvanian comfort food, rich and warming for a wintertime meal. 4 to 6 servingsRice -- 1 cupStock or water -- 2 cupsOil -- 2 tablespoonsPaprika -- 2 tablespoonsOnions, minced -- 2Pork butt or shoulder, cut into 1-inch cubes -- 1 poundSpicy pork sausage (see variations), sliced into rounds -- 1/2 poundsStock or water -- 1 1/2 cupsSalt and pepper -- to tasteSauerkraut, rinsed and squeezed dry -- 2 poundsHard-boiled eggs (optional), sliced into rounds -- 3Sour cream -- 1 cupBacon -- 4 piecesPaprika -- 1 teaspoonMethod 1. Preheat oven to 350°F. Place the rice, 2 cups stock or water and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer for 15 minutes. Remove from heat and set off to the side, covered. 2. Heat the oil in a sauté pan or skillet over medium flame. Add the paprika and stir to just cook through and color the oil, about 30 seconds. Add the onions and sauté until translucent, about 4 to 5 minutes. Do not brown. 3. Add pork, sausage and the 1 1/2 cups of stock or water. Bring to a boil, reduce heat to low, cover and simmer for about 20 minutes. Add more stock or water if necessary to keep the pan from drying out. Remove from heat and season to taste with salt and pepper. 4. Place 1/3 of the rinsed sauerkraut in the bottom of a large casserole or baking dish. Spread 1/2 of the cooked rice over the sauerkraut. Then spread 1/2 of the meat over the rice. Lay egg slices over the pork and sausages. Repeat these layers a second time, finishing with a layer of sauerkraut. 5. Spread the sour cream over the top of the sauerkraut and lay the bacon strips neatly over the sour cream. Sprinkle the top of the dish with paprika for garnish. 6. Place the casserole in oven and bake for 40 to 50 minutes, or until it is bubbling and browned on top.VariationsTry to use a Eastern European sausage like kolbász, kielbasa or Polish sausage. If unavailable, just use a spicy Italian sausage. Some recipes substitute cooked sliced potatoes for the riceGoulash1 large onion, finely chopped3 Tb oil1 ½ pounds lean stewing meat, cut into 1-inch cubes1 tsp paprika¼ tsp caraway seeds, crushed with the back of a spoonpinch of marjoramsalt2 cloves garlic, peeled4 cups beef broth or stock1 medium green pepper, cored and cut inot 1/2 –inch strips3 small peeled tomatoes, preferably canned2 pounds potatoescooked noodles (optional)In Dutch oven or casserole with cover, saute onion in oil till it wilts. Remove and set aside. Pat meat dry and brown it, adding more oil if needed. Set meat aside with the onions. Pour in ½ cup of water and stir up brown bits. Add paprika, marjoram, caraway seeds and 1 teaspoon salt. Add the garlic, then the beef and onions and add enough stock to cover meat by 2 inches. Simmer for an hour, covered, adding more stock as needed to keep meat well covered. Add green pepper and tomatoes and continue simmering. Peel potatoes and cut into ½ - inch dice; keep them in water until ready to use. After meat has been cooking 1 ½ hours, add potatoes, 1 teaspoon salt, and enough water to cover. Simmer another 25 minutes or until potatoes are done. Taste – may need more salt. Stir in noodles.Adapted from Susan Derecskey’s The Hungarian Cookbook (NY: HarperPerennial, 1972)DRAGONLANCE (September 2011)The Buffet decided to cook out one last time, so Brandon fired up his grill, and Mags made pork chops with an easy lemon-herb marinade. This marinade is also great for chicken. From AllRecipes.com.Grilled Lemon-Herb Pork Chops (AllRecipes)Ingredients1/4 cup lemon juice2 tablespoons vegetable oil4 cloves garlic, minced1 teaspoon salt1/4 teaspoon dried oregano1/4 teaspoon pepper6 (4 ounce) boneless pork loin chopsDirections 1. In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade. 2. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside. 3. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.EBERRON (November 2011)Chocolate Mousse3-quart porcelain or stainless steel mixing bowlWire Whisk4 egg yolks¼ cup intant sugar (very finely granulated)¼ cup orange liqueurPan of not-quite simmering waterBasin of cold waterSeparate eggs and save whites separately (see below). Beat the egg yolks and sugar together until mixture is a thick, pale yellow, and falls back upon itself, forming a slowly dissolving ribbon. Beat in the orange liqueur. Set mixing bowl over not-quite simmering water and continue beating 3-4 minutes until foamy and too hot to touch. Then put over basin of cold water and beat another 3-4 minutes, until it’s cool and again forms the ribbon. It will have the consistency of mayonnaise.6 oz semisweet baking chocolate4 Tb strong coffeeSmall saucepan1 ½ sticks (6 oz) softened unsalted butterMelt chocolate with coffee over hot water (or carefully in microwave). Remove from heat and beat in the butter a little at a time, beat chocolate into egg yolk to make a smooth cream.4 egg whitespinch of salt1 Tb granulated sugarBeat egg white and salt until soft peaks form. Add sugar and continue to beat until you get stiff peaks. Stir ¼ of egg mixture into chocolate mixture and fold in the rest.Adapted from Julia Child’s Mastering the Art of French Cooking, vol. 1. (NY: Alfred A. Knopf, 1998) Chicken and Mushroom CrepesCrepe batter:2 cups milk1 ¼ cups water2 cups flour2 eggs1 tsp salt1 Tb oilAdd milk and waer to flour gradually, beating with whisk constantly so that the batter is very smooth. Add eggs, salt, and oil. Bet until smooth and set aside to rest for an hour or two. Heat a large frying pan or crepe pan and grease very slightly. Pour large spoonful of batter into pan and roll around in the pan to cover the bottom. When brown, turn with large spatula and cook a moment on the other side. Place crepes on a large piece of foil and wrap up to keep warm in oven until ready to serve. They can be frozen.When putting crepes together, put a crepe in the pan, cover with a few tablespoons of filling and cook 2 minutes. Roll up and serve.Filling:While chicken, cut up – about three pounds.Simmer with:onion stuck all over with clovescarrot2 bay leavessprig or two of parsleycelery leavessalt and pepperAfter an hour, make sure juices are running clear (rather than pink) from the chicken. Cook longer if necessary, then allow chicken to cool in stock. Drain stock and discard everything but the stock and chicken. Cut the chicken meat into small pieces.Add:8-oz mushrooms, sliced and sauteed in butter.Make bechamel:3 Tb butter3 Tb flour1 cup chicken stocksalt and peppera touch of nutmeg1 cup cream3 egg yolksMelt butter in saucepan, and add flour, stirring with whisk. Add stock, stirring until the sauce thickens. Add salt, pepper, nutmeg, cream and egg yolks; heat, stirring, until mixture thickens. Don’t let it boil or it will curdle! Add squeeze of lemon juice, chicken and mushrooms. When hot, place in crepes as described. Feeds about 8.Adapted from Claudia Roden’s Everything Tastes Better Outdoors (NY: Alfred A. Knopf, 1984) (22.3 MB) Show linksPromos /episode/index/show/tashkal/id/1417058

RPG Buffet 14 (Year of D&D Part 8: Dungeons and Dragons Fourth Edition) (28:34) 12/07/2010

RPG Buffet 14 (Year of D&D Part 8: Dungeons and Dragons Fourth Edition) (28:34) An overview of D&D Fourth Edition, before the specific setting entries come up.October is always chili night, and as always John has refused to share his chili recipe with the audience. Mags brought White Chicken Chili, and presents the recipe from CDKitchen.com.Tomatillo Chicken Chili w/White Beans ()Ingredients:1/4 cup vegetable oil1 3/4 pound ground chicken1 white onion3 cloves garlic1 serrano chili1 tablespoon cumin1/2 tablespoon coriander1 teaspoon salt1 pound tomatillos2 cans white beans1 can (4 oz size) mild green chilies1 cup chicken stock1 cup chopped cilantroOptional pumpkin seeds, sour cream, grated jack cheeseDirections:Preheat large soup pot with vegetable oil over medium high heat. Add ground chicken when hot. Meanwhile, dice onion and garlic. Remove seeds from Serrano chili and finely mince. Break chicken up with a wooden spoon every couple of minutes. After chicken has been cooking for about 5 minutes, add onion and continue to cook breaking up chicken and stirring every couple of minutes. Remove husks from tomatillos and rinse to remove sticky coating. When chicken has been cooking with the onions for about 3 minutes, add garlic, Serrano, cumin, coriander, and salt. Continue cooking for another 2 minutes. Roughly chop tomatillos, or cut into quarters if the tomatillos are small. Add tomatillos to meat. Place a lid on the pot and cook for about 10 minutes, stirring occasionally. Crain and rinse white beans. Drain chilies and finely chop. Chop cilantro. After tomatillos have been cooking for 10 minutes, add beans and green chilies along with chicken stock. Cover with lid and bring to a boil. Remove lid and continue cooking, stirring occasionally, for another 8 minutes until chili has thickened and liquid has reduced slightly. Remove from heat and stir in cilantro if serving immediately. If not serving immediately, save cilantro and serve as a garnish on each bowl. Taste for seasoning and adjust with more salt if necessary. Top with optional pumpkin seeds, sour cream, or cheese and serve. (13.1 MB) Show links /episode/index/show/tashkal/id/1414262

AGC News December 2nd 2010 (26:50) 12/02/2010

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