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That characters existing in the Fate Universe as servants are probably off the table. Otherwise I would go Arthur/Artoria as Saber or Gilgamesh Archer.

While I want to say Dumbledore or Gandalf as a Caster, I feel like it would be against my actual fighting style. So I think I'm going to go with Yoda as Saber (though he could be summoned as a Caster as well)

He's definitely Avenger Class.

Having consulted the local Fate nerds in the Discord chat (bless ya, Thoth and Granz and Remnant), it has been concluded that he would either be a Berserker or a Rider, with him being kinda nuts and all and also having a ship.

I'm not sure how this setting works at all, and whether or not a theoretical Rider Ahab would have the entire Pequod. But that sounds mad cool.

If their reputation does matter, then what universe are we fighting in? Or are the battlegrounds designed that each Servant gets the full power offered by their reputation at the seat of their power?

Um... alright. Let's see... actually, I have a question - does a character's repute in our world make a difference in their power? Or perhaps their repute in their home universe? Because that makes a difference and the latter probably nerfs all Assassins to oblivion. Even moreso than usual, anyways.

How do you intend to do that without fixing the surrounding system that causes and perpetuates nutrition deserts?

Jehovah

For real tho, the Raven King from Jonathan Strange & Mr Norrell. Caster class.

Another 40k character. Cypher to be exact. Definitely an Archer as he focuses on wielding ranged weapons...twin pistols, one bolt and one plasma. He also has a C'tan phase knife, and doesn't. He kinda broke physics with it

Confession: I know next to nothing about Fate beyond what Thoth's told,me and I've watched maybe two episodes od UBW. So feel free to correct me.

Because in that case, I'm going to call on the Bad Wolf entity from Doctor Who. Caster class, natch.

I'll go with a 40k character. I'm trying to summon Shas'O Kais, Tau one man army. I'm pretty sure he has the Archer class.

Simple enough game, really. You have been chosen to take part in a new Holy Grail War (from the Fate series) and you are trying to summon a Heroic Spirit to fight for you. The only caveat: the spirit must be a character from fiction.

1) Who are you trying to summon?
2) Which of the seven standard Classes are they?

Neshomeh and I were discussing this in regards to the 40k Primarchs, but I figure we should open it up to the entirety of fandom.

-Phobos

Namely: preheat your oven to 200°F, then turn it off and put your bread dough in to rise. That gets around having a cooler kitchen.

Knowing very little about bread machines, I assume yours does something similar, but at any rate, here's the lower-tech version :)

As for slow-cookers--I don't have one myself, but I watch a lot of recipe videos, and they seem to be really popular right now. Including for making things like monkey-bread and other desserts, which seems a bit strange to me, but it's certainly creative. I suppose I could be mistaking them for the other types you mentioned, but as far as I remember, the devices in the videos were referred to as slow-cookers, so I'm running with that.

Anyway. If you love yours, then current trends don't matter anyway :) My family has a Vitamix that's older than I am and works splendidly.

What's your favorite thing to make in your slow-cooker?

~Z

I'm a workaholic. I don't begrudge the zoo animals the time I put into their care; I just have the same interest or drive in taking care of myself. I just meant I would rather have more time for hobby work in addition to career work, rather than spend so much time on mundane things like eating.

—doctorlit, content with being useful to the planet (more important than being happy)

I mean, it's OK as a starter, but I don't really see it as main course. And I'm not overly fond of having the same thing again each day. I'll do it occasionally just for the economy of cooking/washing, but if I'm doing that I generally just double up on the portions to give myself one extra meal out of it.

I do sometimes do large amounts of various pasta sauces: eat one straight away, one in the fridge for later in the week, couple in the freezer for the following weeks, but I've been tending to cook less pasta for myself, because if I'm going to buy ready meals they tend to be pasta. So if I'm actually cooking pasta too, I'll occasionally realize that I've gone for a week or so just eating pasta (and that realization typically goes hand in hand with the realization for why a bunch of my clothes don't fit properly any more).

I get the idea of a slow-cooker, and I'm sure they're perfectly safe, but there's a part of me that just doesn't like the idea of leaving food cooking unattended for that length of time.

For me, it's just about reducing the hassle of the washing up, so I'm generally looking to cook stuff using a maximum of one pot/pan and one oven tray, which gives a fair amount of scope for variety.

Oh, and since it was relevant to your initial question, I'm 32, so don't quite fall in to that younger category now. But my first job in a restaurant was at 16, and I'd been helping with the cooking around the house for years before that, so I've kind of always known how to cook.

-Irish

I actually liked this movie, and I am going to reserve my judgement on any plot twists/developments/inconsistencies until all of the movies (five now? that feels like an overkill, but OK) are out.

I used up all of my snarking on the abomination that is Peter Jackson's films about Middle-earth, so I have none left for other movie-verses. Besides, I never got much into Harry Potter. I did like the first Fantastic Beasts film a lot, though, so I was looking forward to this one. Definitely don't regret the time I spent watching it and I will definitely rewatch when it comes out on DVD.

I was actually terrified of breaking down a chicken until I was 30 years old and I had to talk myself into it, reminding myself that if I passed anatomy where it was really important that I don't cut some tissue, then I surely can cut a chicken when no one cares if it's not done 100% perfect. And it turned out to be easy. I was afraid to cook meat at all until I was 23, too, even though I have been cooking fish since I was 10 or 11. :)

I read a fascinating book about changes in the way people approached eating and cooking, how it started in the early 20th century and gathered steam all the way through 80s when it slowly started to swing back. So "good old days" of cooking would be 1930s/1940s through maybe 1950s depending on the locale. And then yes, packaged foods became all the rage.

My mom cooked pretty much the same as her grandmother so I grew up eating like it was still 19th century. :) Despite both my parents working long hours, we almost never had a meal that wasn't 100% made from scratch. Though we often did eat the same thing 2-3 days in a row (which I know some people hate, but I don't mind).

If I ate the way you do, I would hate eating too. I didn't use to like eating until I was in my mid-20s, I think, mainly because I grew up on really boring foods - good, but rather plain. Once exposed to different cuisines from around the world, I discovered the joys of having a great meal. You don't sound like you are very happy with your life at the moment, and I do wish better things come your way.

My approach is to make soups - easy, cheap and makes 4 batches that I either eat for four dinners straight (my lunches all come from the cafeteria at work) or I eat for two meals and freeze the rest in portion-sized containers. Or making do with single sheet-tray to roast some fish and veggies. Slow-cooker is good too, to load up in the morning with meat and veggies and come back to dinner that makes 2-3 servings. I am lucky that most stores near me sell small packages or bulk produce that are enough for just 2-3 meals so I don't have to buy a huge bag and throw away half of it.

When I was in school, my friends and I would sometimes cook together while we were studying, and coming from very different backgrounds, we had some eclectic meals too. In fact, if not for my friends exposing me to different cuisines and ingredients, I am not sure I would be as adventurous an eater and cook as I am today. :)

But I subscribe to the philosophy that there is such a thing as psychological impact of poverty. You have to fix the minds, not throw money at the problem - but it is much more difficult and more expensive short-term, which is why it has not and will not be done...

When I was in school, it was mandatory for girls. We started with simple things like salads and no-bake desserts and progressed to homemade jams and cakes eventually... While I mostly learned to cook with my parents/grandparents/aunt and later friends and TV, I still think the class was a good idea.

As an adult, I have taken a few cooking classes too, just for the fun of it and to learn some specific skills.