Leave without handing over the Relic and go back to the Lighthouse Keeper.Choose to step closer and take the Book.Ask him to tell you more about his Book and press the issue whenever prompted.Go to Blackstone Isle and speak to the Collector.Ask the Lighthouse Keeper what she knows of the Crimson Book. Head back to the starting town of Greater Marrow.Listen to his whole story until he tells you to talk to the Lighthouse Keeper.Dock here and speak to the NPC - the Old Mayor.In the channel going through the island there will be some ruins you can dock at.Sail to the unnamed island South of Devil's Spine (map coordinates P-10).Obtain all five Relics in the main plot.Serve immediately or cool to room temperature.To get the good ending in Dredge, players need to take a secret route that's far less obvious. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Remove chicken to a plate lined with paper towels to drain. The turning will produce a golden-crisp skin with even color. Turn again, frying a total of 15 minutes. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Do not crowd the pan or the temperature will plummet make sure the fat continues to bubble around the chicken. Carefully add the chicken pieces in a single layer, skin side down. There should be about 1-inch of fat in the pan. Heat oil in a large electric skillet to 350 degrees F. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Rinse the chicken pieces and pat dry with paper towels.
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