I always enjoy reading about other people's sessions, but I wish there was more info. I'm sad to see how few votes these have gotten... For entertainment as well as educational purposes at least, there should be more of these. Go to Comment
Deep Beneath the Mighty Walls of the Citadel there is a great hall. Truly this large chamber would better be described as a stable or carriage house for with in this room are all the discarded mounts and vehicles that residents of the citadel brought with them. Sadly upon taking up residence in the Citadel and becoming a contributing member of its hallowed community these old mounts and carts were locked away and never spoken of again. These discarded wares were considered base, pedestrian, and beneath the high minded concerns of the Citadel. But always they were there, just beneath the surface, and year after year more arrived and more were ignored. For decades no Citadellian talked about about what brought them here, until today.
Today (actually three days ago) if you stood within that dark room you would have heard the There was the slightest creak as Ted, the deliverer (not Ted the InfestedJerk) pushed open the door to this chamber, kicked aside the pretenses and affectations that blocked his path and said to the said beasts that resided there "You guys won't be worth any experience, but you can come out now if you want. " Go to Comment
Memory is a fickle thing. I've named quite a few countries and what not, only to have opened a book I haven't read in ages and learn that I had unknowingly swiped the name. But like I said, I'm not sure on this. Go to Comment
An example of a culture using what is found naturally in their environment to create something suitable for consumption.
Yes, the process of this sounds somewhat stomach-churning, but it's definitely something that could be concieved of in the real world.
As Dozus said; there are plenty of gross things already around. For example, there's a cheese in Sicily(From memory) called Casu Marzu, in which a particular wheel of cheese is intentionally infested with maggots and allowed to rot, then served with the maggots.
Actually, here's a list: http://www.cracked.com/article_14979_the-6-most-terrifying-foods-in-world.html
Anyway, back to the camel wine! This is not a magical item. It's not a fancy sword or jewelled amulet. It's a perfectly believable cultural beverage which could be used in any minor may one would like, and I find it enjoyable! Go to Comment
Speaking as someone who is not a lover of alcohol, I agree with Muro about its appeal due to its exoticness, and have no real knowledge of camels for it to nag at.
That said, while this sub has the interesting and artistic bits, I don't know how actually useable it is. I suppose some adventures could capture a treasure trove of fermenting camel humps or something,
I think that this could most benefit from some sample plot hooks, but it's not bad at all like this. Go to Comment
It's interesting, though as far as some foods go, not that gross - see pate, kopi luwak, etc. A unique and colorful wine aging process, though a bit more would be interesting. Who first started making camel hump wine? Where is it popular? Do most people know how it's made? It seems in a steppe/desert environment, it wouldn't be all that rare, since people eat camels all the time. Aside from its aging process, what makes it so sought-after? Go to Comment
From a fantasy perspective i like it, because its exotic...and alcohol.
But it nags at me as a lover of said alcohol. Camel humps are filled with fat for the most part, not liquid. So instead of taking out the water, it would involve scooping out fat. And fermenting grapes with bits of meat and fat clinging to the hump's walls, is not only downright disgusting (ANY culture would agree ) but it messes with the fermentation process itself.
Yes, and I can list a few more from around the world that are even more horrifying----coffee shat out by civets in SE Asia, boar rectums and anal canals, barely grilled over ash in various parts of Africa, and so on----but my point was, you can't ferment wine in fat.
The stomach-churning aspects don't bother me a bit :) Go to Comment