Zander
Explorer
Re: kobold quissene
Pfff! That's so amateurish. Professionals don't skin or skewer them. Follow these directions for that fancy restaurant taste:
Chain living kobold securely to skewer.
Roast alive over a high heat/low flame.
Stick fork in. If kobold squeals, it's underdone.
Stick fork in again just for good measure. Roast some more.
Serve kobold half-cooked, while it's still twitching.
There's a French variation of this recipe called kobolde attaché in which you tie the kobold to the skewer with its own tail. I don't recommend it, however, as the tail sometimes burns through letting kobold fall into the flame pit.

Sanackranib said:rotissreie kobold:
for this recipe you need the following:
1 flame pit
1 large skewer
1 kobold
bbq sauce
directions:
thoroughly wash then skin the kobold
ream it with the skewer, be sure to punch it through its skull for best results
set over a flame pit and slowly turn while adding the bbq sauce
roast until done.
Pfff! That's so amateurish. Professionals don't skin or skewer them. Follow these directions for that fancy restaurant taste:
Chain living kobold securely to skewer.
Roast alive over a high heat/low flame.
Stick fork in. If kobold squeals, it's underdone.
Stick fork in again just for good measure. Roast some more.
Serve kobold half-cooked, while it's still twitching.
There's a French variation of this recipe called kobolde attaché in which you tie the kobold to the skewer with its own tail. I don't recommend it, however, as the tail sometimes burns through letting kobold fall into the flame pit.
