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Yeah, okay. See, you have to understand that every dragon tastes unlike any other dragon. So let's walk through the Fifth Edition monster manual and get some tasting notes on every dragon for the nerdy epicurians and epicurious out there, shall we?
#TTRPG #5e #NoTrueDragons
#TTRPG #5e #NoTrueDragons
Black: Robust but fine-grained, black dragon meat calls to mind duck; subtly smoky, lush with natural oils and fork-tender when prepared with care. Underdone, it stings the lips and tongue. You'll want to roast it, but don't. Reverse-sear and handle carefully. 
Blue: More like alligator, blue dragon prime cuts are the muscles of an ambush predator built for quick, explosive power. Tends to be dry and tough, so a long, slow braise in a master-stock is best. When it shreds easily, it's perfect for piling high on a brioche bun.
