Kirei's Plot Notes

The plot development forum is designed for players and groups to keep track of their plot lines, goals they wish their characters to complete in each season, and anything else that may tie into your character's past, present, and future. Please remember that this is not the Personal Journals forum and should not be treated as such. All information posted within this forum should be information that ties back to your character within the Standing Trials Roleplay.
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Kirei Qe'Azour
Approved Character
Posts: 151
Joined: Sun Aug 27, 2017 1:00 am
Race: Mixed Race
Profession: Chef
Renown: +49
Character Sheet
Prophets' Notes
Plot Notes
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Point Bank Thread

Contribution

Events

Fri Sep 15, 2017 1:17 am

Point Bank Points
Reason for Points Earned/UsedPoints AwardedPoints SpentTotal Points
September top vote site (over 200)33
October top vote site (over 300)58
Welcome To The Game Voting (here) 210
Earning a medal (Event Medal) 515
Winning 2nd Place in the Contest 5065
November top vote site (over 200)368
Create an approved location (here]) 573
Create an approved NPC x 11 (here]) 2295
December top vote site (over 200)398
Create a box code for someone (here)2100
Donation to ST300400
Earning a medal (Supporter Medal) 5405
January top vote site (over 300)5410
Create Approved 10+ Price List Items (here)1411
February top vote site (over 300)5416
Create an NPC w. 350 renown and 350 exp 40016
Buying 2 skill points for an NPC 106
March top vote site (over 350)612
April Top Votes: at 300 votes: 517
May Top Votes: at 300 votes: 522
June Top Votes: at 200 votes: 325
July Top Votes: at 150 votes: 227

*means the points haven't been submitted for approval yet, and have just been recorded so I don't forget to submit them



*means the points haven't been submitted for approval yet, and have just been recorded so I don't forget to submit them
Last edited by Kirei Qe'Azour on Wed Aug 15, 2018 2:11 am, edited 29 times in total.
User avatar
Kirei Qe'Azour
Approved Character
Posts: 151
Joined: Sun Aug 27, 2017 1:00 am
Race: Mixed Race
Profession: Chef
Renown: +49
Character Sheet
Prophets' Notes
Plot Notes
Templates
Letters
Point Bank Thread

Contribution

Events

Fri Sep 15, 2017 2:59 am

Timeline
710

-- 83rd Ymiden, 710: Kirei (12) is captured by thugs in Lowtown, and sold to an Athart slave ship

-- 62 trials at sea

-- 22nd Vhalar, 710: Kirei arrives at Athart, and is processed as a slave

-- 23rd-24th Vhalar, 710: Kirei gets an intensive introduction to Dehasin so she will be able to understand enough to learn what is needed during her training

-- 25th Vhalar, 710: Kirei's training begins
User avatar
Kirei Qe'Azour
Approved Character
Posts: 151
Joined: Sun Aug 27, 2017 1:00 am
Race: Mixed Race
Profession: Chef
Renown: +49
Character Sheet
Prophets' Notes
Plot Notes
Templates
Letters
Point Bank Thread

Contribution

Events

Wed Sep 20, 2017 9:52 pm

Life Views
Race Relations

Avriel: Kirei is deeply uncomfortable when she is in the presence of an Avriel. Although she is no longer a slave, she spent three arcs being trained as a slave in their slave school. During that time, she was conditioned to think of all Avriel as "masters." Even now, deep down, a part of her still sees them as having the same power over her that they did while she was a slave in their school. As a result, when one speaks to her, instinct demands that she ignore all else in favor of listening to them. That same conditioned instinct demands obedience to any Avriel "master." She can ignore it now, but it leaves her feeling deeply wary of, and uneasy around any member of the Avriel race.

NPC Relations

Kirei works at Elyari's Hope.
Last edited by Kirei Qe'Azour on Tue Mar 13, 2018 2:34 am, edited 1 time in total.
User avatar
Kirei Qe'Azour
Approved Character
Posts: 151
Joined: Sun Aug 27, 2017 1:00 am
Race: Mixed Race
Profession: Chef
Renown: +49
Character Sheet
Prophets' Notes
Plot Notes
Templates
Letters
Point Bank Thread

Contribution

Events

Wed Nov 29, 2017 6:24 pm

Cooking Info
Cutting Techniques

Cooking: Cutting Techniques - Chopping; There are two main methods of chopping. The rough chop is the most basic vegetable cut. It produces pieces that are “roughly” the size of a large dice (3/4 to 1 inch) without the precision. This method is often used when preparing kabobs and stir fries. The other method of chopping is called mincing, which is essentially a very fine chop. Vegetables that are minced will resemble a coarse paste. Minced vegetables dissolve quickly, and are perfect for cooking broths and sauces.

Cooking: Cutting Techniques - Dicing; Dicing vegetables produces a uniform cube that varies in size depending on which method is used. It is done by slicing a vegetable first vertically into strips, then horizontally into the desired cubes. Most dishes that call for vegetables require them to be diced. A large dice produces cubes that are approximately 3/4 of an inch. A medium dice produces cubes that are approximately 1/2 of an inch. A small dice produces cubes that are approximately 1/4 of an inch.

Cooking: Cutting Techniques - Slicing; Slicing a vegetable typically results in flat, round vegetable discs. This method can be used to prepare raw vegetables for a salad, or a platter, or for cooking them in some cases. It makes layering and stacking vegetables on top of each other easier when doing so is necessary. The thickness of the slice will vary depending on the recipe.

Cooking: Cutting Techniques - Julienne; This method is often referred to as the matchstick cut because the end result is a uniform strip of vegetable. A normal julienne cut produces pieces that measure roughly 1/8 inch x 1/8 inch x 2 inches, while a fine julienne cut produces pieces that measure 1/16 inch x 1/16 inch x 2 inches. And brunoise is essentially a julienne cut cubed. It produces pieces measuring 1/8 or 1/16 inch depending on the size of the julienne. The julienne method is used in recipes like coleslaw, spring rolls, and wraps when vegetables need to be thin and elongated, while the brunoise method is used as a substitute for dicing when the recipe calls for pieces that are smaller than simple dicing can produce.

Cooking: Cutting Techniques - Chiffonade; The chiffonade technique involves neatly stacking several leaves that are roughly the same size into a pile, then rolling the stack from stem to tip. The roll is then sliced lengthwise several times to create ribbons. This technique is most often used to slice leafy green vegetables or herbs that are to be stirred into a recipe or used as a garnish.
Helpful Links

Making Soup Stock

Soup Stock Info

How to Make Chicken Stock

How to Make Beef Stock

How to Make Shellfish Stock

How to Make Vegetable Stock

How to Make Golden Vegetable Stock

How to Make Cream of Anything Soup

How to Make Soup

Roasting Food

Blueberry Lemon Bread

Roux

Making a Roux

Making a Roux 2

Useful Roux Info
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