ronearc

This is my first time playing Evony, and I'm the primary Monster Hunter for my Alliance. I'm mostly f2p, but because I'm a disabled, semi-shut-in, my playtime is very high, and I've been able to grind out a lot.

Right now I'm K35 and just above 550M power. However, I've been laser-focused on my Monster Hunting role, and I've not really prepared too much for PvP.

I have saved up a stockpile of resources (about 6B of each), and I've narrowed my options to two, but I'm prepared to rethink that.

I can continue to leverage my substantial advantages in Mounted development to focus on Mounted PvP, but I realize that's considered to be at a disadvantage.

Or, I can rush my Archery Camp to 35th

I've searched, and while I've found some recipes, most of them are telling me how to confit duck legs, not what to do with them. And a few mentioned the skin, but they referred to roasting, broiling, or pan frying the entire duck leg to get the skin crispy.

I presume I could remove the skin and crisp it separately, but while I've done that with raw chicken thighs, I've never done it with anything that's been cooked confit.

Also, kind of the second part of the question. They're in the refrigerator now, but can I pick the meat and remove the skin while they're cold, or should I warm them in some fashion before doing that?

Any advice would be appreciated, thank you.

This summer we took our first trip as a family since before the pandemic. My sourdough starter had been extremely active.

Before the trip, I would feed it twice a day - retaining 15g of starter and adding 20g of organic rye, 60g of unbleached all-purpose flour, and 80g of cold tap water. Within 12 hours it would have more than doubled and on a warm day it would overflow the container.

Since we were going to be gone for two weeks, I looked into options and decided to dry some out. I did this twice, so I'd have a lot of dried starter which has been stored separately - one in a Ziploc and one in a sealed weck jar.

Almost three weeks ago, I "woke" some of it up by rehydrating it for about

Thanks for the help. I'm not from around these parts, but I'm loving my visit to this wonderful part of the world.

I enjoy creating my own recipes that take inspiration from a variety of recipes. I want to make something that's inspired by Pistachio Mole, Mole Verde, and Green Chile Verde.

I'd like to roast some Anaheim and Poblano peppers. Char some onions. Roast some garlic. And then add all of that to a blender with canned crushed tomatillos (my only easy option for where I live), and blend the crap out of it.

I'd then like to slow simmer it to cook out a lot of the liquid, replace it with some chicken stock, and then thicken it again. Perhaps blending it once more with roasted pumpkin seeds and roasted pistachios.

But since I can't find any recipes that simmer green chilies for a lengthy period