Add poultry meat

[XygenSS]

Summary

Content "Add poultry meat"

Purpose of change

Bird meat is nutritionally distinct enough from meat from other land animals.
Also, fried chicken.

Describe the solution

Birds yield poultry meats. Can be smoked and dehydrated.
Bird meat was added to existing recipe requirement groups. To be revisited later on a followup PR.
8 new recipes that use poultry meat specifically.

A chunk of poultry is roughly "one portion," approx. 4oz or 100g for ease of usage in food recipes.
A scrap of poultry is 1/5th of a chunk, 20g, unlike scrap of meat which is 1/10th of a chunk.

Nutrition value is based on skin on, boneless, wild duck meat from USDA Database: https://fdc.nal.usda.gov/fdc-app.html#/food-details/174468/nutrients

List of new recipes

• Cooked/pepper/smoked/dehydrated chicken
• Cooked/pepper scrap of chicken
• Fried chicken
• Buttermilk fried chicken (vinegar leg on the right)
• Tandoori chicken
• Chicken sandwich and wheat-free sandwich (which is a burger)
• Coq au vin
• Hianese chicken rice (Singaporean recipe, too similar to deluxe fried rice?)
• Chicken parm

Describe alternatives you've considered

1. Lumping poultry meat and waterfowl meat together. This would mean that aquatic birds would simply yield more fat when butchered.
2. Basing the nutrition value on another animal or another cut.
3. Differentiating salmonella from food poisoning (in a future PR).

All poultry meat will be based on "wild" duck meat. It is close enough to domesticated chicken meat, which is what the survivor is most likely to farm/consume, and bridges the gap between lean birds and fatty waterfowl. Even though domesticated and farmed waterfowl like goose and duck approach 400kcal per portion, wild birds as the survivor is likely to hunt in the wild are not as calorically dense.

Testing

• Verify butchering a chicken
• Verify butchering a waterfowl
• Smoke and dehydrate products
• Verify existing food recipes
• Test new food items and their recipes; recipe categories in crafting menus
• Verify recipe books
• General balance pass

Additional context

Todo in a future PR:

• Adjust butchering results of various birds to yield more chunks and less scraps (to a point).
• If needed, add more fat to butchering results of waterfowl.
• Remove chicken from recipes that don't make sense with it.
• Merge canned chicken and cooked chicken, and obsolete them.
• Stop putting French food in an Italian cookbook.

[XygenSS]

Hi sorry kinda busy with some stuff irl. Will get back to it soon.

[github-actions]

This issue has been automatically marked as stale because it has not had recent activity. It will be closed if no further activity occurs. Thank you for your contributions. Please do not bump or comment on this issue unless you are actively working on it. Stale issues, and stale issues that are closed are still considered.

[XygenSS]

I messed up git-fu real bad and had to rebase.
Let's not do this ever again whoa

[XygenSS]

Time for testing, since I had none of the initial questions answered I expect to have to redo a lot of stuff, but here we go anyways.

[RedMisao]

Hello, I've been keeping an eye on this since it's probably the closest to someone implementing bird meat in mainline

Some suggestions for your bullet points (may overlap):

1. Yes, this is a good approach. It's simpler both for the game and for you to lump all bird-sourced flesh into a single item, This will also be similar to how currently "meat" lumps everything that has flesh together, doesn't matter the species or the fine characteristics of the body you're getting the meat from. I'd base bird meat into either chicken for the sake of simplicity, or what is the most commonly consumed bird animal in New England
2. Same as 1.
3. Similar to 1., I'd just lump both in the same category. Maybe if there's any dishes that require the use of fatty bird meat exclusively over normal bird meat, put a piece of fat in their recipe instead. For practical purposes, as the objective of adding bird meat is to have recipes using only that over generic meat, you have to weigh how practical it would be to have both kinds of bird meat
4. It depends on you. Maybe add a note in the bird meat specifying that fatty bird meat shouldn't be preserved like this
5. Same as 1.
6. Yes, the tl;dr story is that Salmonella may as well be a comensal part of their microbiota, which is just a problem for humans eating them. There's a POISON flag that can be removed after cooking to emulate this (I'm not sure how this works, I may be mistaken about this), or if you want to do it the proper way add a Salmonellosis disease, which may be out of scope for the current PR
7. I'd go with "bird X" to be as encompassing as possible

Suggestions for recipes: chicken pie, chicken pot pie, chicken nuggets/tenders (!), roasted whole bird (dunno how you would handle this, maybe the entire bird corpse item?), skewered chicken

Also, you should also ask in the official discord for what more experienced people think about this

[Karol1223]

Leaving the "waterfowl bird" harvest groups in, in case someone might revisit it later and add more fat into the butchering results.

Please don't. I understand why, but with this you're just adding a bunch more work for people who are gonna be working with birds next (me) as well as an extra currently useless abstract chick.

Don't assume someone is gonna pick up where you left off. People rarely do that. If they want to do the thing, they'll do it by themselves.

[XygenSS]

@Karol1223 Noted, all changes removed

[Maleclypse]

Sorry I missed these two missing prices before but once they have prices I think this is good to merge. Thank you!

[XygenSS]

@Maleclypse prices are in, thanks for catching it!

[Karol1223]

@Karol1223 Noted, all changes removed

They're literally still there chief

[XygenSS]

@Karol1223 derp, appreciate the catch

[Karol1223]

Can't find anything that seems wrong. I could complain about some item naming but honestly, it's good enough in my eyes. The mapgen tests are just throwing tantrums yet again.

[XygenSS]

ITS OVER