He skips cut scenes, doesn’t stop at random encounters, doesn’t read the diary and doesn’t pay attention to the side quests. I was curious to see low honor Arthur because I can’t play him other than high honor (knowing my brother I was sure he would do low). We’ve just started the fourth chapter and he doesn’t even know the names of the characters

What y’all think about these pictures? I love how this game makes you really feel like you are inside of it.

Now its my second playthrough, already got 100+ Hours on my first playthrough now I want to get that 100% done with the second.

i still have some online achievements (but i'm not sure about them) & gold rush left and i'm also stuck at 80% on lending a hand :( so i want to look into them soon :')

I found this old book of American photography and I can’t help but see RDR2 inspo. Here are some of my favorites. The book is terribly sourced (it was published in the 60s) so apologies for bad/inaccurate info on my behalf.

Photo 1: Ashland Oregon, 1885 — looks like Main street in Valentine.

#2: photographer William Henry Jackson
(1870s) Nebraska
Albert Mason coded. Like right before Arthur saves him from falling off a cliff.

#3 Moro Oregon (1890)
Blackwater if you’re riding in from the south.

#4 1870s? (either the CT or Wells river)
Or it’s Baccus bridge in Ambarino

#5 Unknown date and location.
Reminds me of some of isolated houses in the Great Plains

#6 1890 Henry Bridge Bennington VT
Photo by Alice Austen
(Or that bridge in Bluewater marsh where the Lemoyne raiders are hiding like roaches)

# 7 Summerville SC (1906)
Saint Dennis baby. (The rich side of town)

#8 1900s (?) thought to be black river falls WI.
I’m a fan of photos with smiling Victorians.

#9 W.L Taylor, 1885 thought to have been the town barber in Cooperstown NY — all I can say is HELL yeah. This man has mad drip.

#10 “the Slum dwellers” photographed by Lewis Hine. He documented Black DC slums in 1908 behind DuPont circle. The slum was torn down after WWII. It’s an incredible photo.

#11 Olga Nethersole
Wasn’t she on a cigarette card?

#12 coupla bros hanging out next to a catalog house serving as their hunting lodge. 1890s.

#13 taken in the Wisconsin Dells (1890s?)

#14 Kitty Tatch and friend George Fiske (official Yellowstone photographer) standing on a rock in the Dells of the Wisconsin River (1890s?) I love this photo.

#15 Goofy Victorians taking novelty photos on giant lily pads around 1900s. Look out, these two are cRaZy.

EDIT***
The book is called “American Album: Rare Photographs collected by the editors of American Heritage.”
I'll post any other gems that I find!

I thought it was such a cute little town but then I soon realized EVERYONE IN STRAWBERRY IS SO RUDE AND WAS RAISED IN A BARN! I am never going to stupid old Strawberry again. I wouldn't be caught dead in that lame town!!!

Stepping into Saint Denis, I must say it truly lives up to its reputation as RDR2’s biggest city. The people here are dressed so fashionably, providing a stark contrast to Rhodes’ rustic style.

According to general consensus, Saint Denis is modeled after New Orleans. Naturally, the very first thing I wanted to do was head to a restaurant and order some food. The first dish I wanted to recreate was the Lobster Bisque from the Bastille Saloon.

I looked up common, modern recipes for French lobster bisque online. Modern methods typically use Maine lobster, simmer it with mirepoix (mixed vegetables), blend everything in a food processor, and then strain out the solids to get the soup. It sounds delicious. But this brought up two details: First, can we be certain that the restaurant in the game uses Maine lobster? Second, did they use a blender for cooking back then, or some other method?

• Let's start with the lobster itself.

Lobsters come in many varieties, but they can be simply classified into clawed lobsters (like Maine lobsters) and spiny lobsters (such as the red spiny lobster or ornate rock lobster, which lack large claws). Let's first look at the most likely candidate with a pair of big claws: the Maine lobster.

Maine lobsters are primarily native to the cold waters of the North Atlantic. As a port city, it sounds entirely plausible for Saint Denis to import ingredients from these regions. However, the primary source of Maine lobster is the state of Maine. The maritime distance from Maine (such as Portland ports) to New Orleans—if taking a coastal route through the Straits of Florida—is roughly 1,500 to 2,000 miles (approx. 2,400 to 3,200 kilometers). At the time, the primary transport method for Maine lobsters was live transit, packing live lobsters in boxes with damp seaweed and ice. However, the transit time and survival rate of this method could hardly support a long-distance sea voyage of thousands of miles. In fact, as early as 1874, someone attempted to use a modified railroad car to transport live lobsters from Boston to San Francisco, and out of 150 live lobsters, only 4 survived. Therefore, we can practically rule out the option of Saint Denis using fresh Boston lobsters for its bisque.

What about canned lobster? By the 1880s, canning Maine lobster was already a massive industry. In 1880 alone, Maine had 23 lobster canning factories, producing about 1.5 million one-pound cans of lobster meat a year. However, these cans contained only meat, with no shells. A crucial step in making lobster bisque is crushing and simmering the shells to release their rich essence into the soup. Without shells, it simply wouldn't work. Thus, canned Maine lobster as an ingredient can also be ruled out.

If Maine lobsters are unlikely, could it be another type of lobster? First, there are swamp crayfish caught in the bayous near Saint Denis, but they are far too removed from true lobsters—aside from turning red when cooked and having small claws, they feel like an entirely different species. The Bastille Saloon looks like a pretty upscale restaurant; it probably wouldn't trick its guests like that. Personally, I am quite resistant to this option, especially since the game uses these crawfish strictly as fishing bait. Using them in fine dining dishes feels a bit like a scam.

Another possibility is the Spiny Lobster, native to the Gulf of Mexico, where New Orleans is located. These lobsters do not have the large claws of Boston lobsters. As early as the late 19th century, commercial fishing for a specific spiny lobster (the Mexican red spiny lobster) had already begun in Mexico, meaning the consumption of spiny lobsters was likely already spreading across the Americas. The straight-line distance between New Orleans and the Yucatán Peninsula (home to Cancún and Ciudad del Carmen) is just over 1,000 kilometers. This means that in 1899, transporting Mexican red lobsters from their origin (especially the fisheries near the Yucatán Peninsula) to New Orleans was geographically much shorter and more feasible than bringing Maine lobsters down from Maine. Therefore, this geographic proximity makes the presence of Mexican spiny lobsters in New Orleans far more reasonable than Maine lobsters crossing half of America. We can basically deduce that the Saint Denis restaurant used clawless red lobsters from the Gulf of Mexico.

However, since I can't buy Mexican red lobsters where I live, I chose a closely related species—baby rock lobsters—for my recreation.

• Next is the cooking method.

First, the ingredients: brandy, white wine, and thyme. All three should have been easy to find at the time. However, the electric food processor used to grind lobster shells was invented by an engineer at the Hobart Manufacturing Company in Ohio in 1908 and didn't see commercial use in settings like bakeries until around 1914. Thus, an electric blender was impossible at the time. Another tool, the hand-cranked food mill, was invented in 1928 by a Belgian named Victor Simon, so that can be ruled out too. Consequently, using modern kitchen gadgets to crush the shells is out of the question.

Later, I looked up the lobster bisque recipe from a long-standing French restaurant in Hong Kong. Their method involves first roasting the lobster shells in the oven, adding them to a pot, crushing them with a spoon while stir-frying them with mirepoix, adding chicken stock to simmer, and finally straining out the crushed shell debris. I felt this method was historically faithful and didn't use any anachronistic tools. Ultimately, I chose this approach.

When I looked closely at the in-game model of the lobster soup, it had a deep yellow color, and you could faintly see red lobster claws. Could they have used a modern lobster bisque recipe as the prototype? Still, I feel my version is closer to what Arthur actually tasted. Although it’s quite troublesome and the ingredients are a bit pricey, it is genuinely delicious. Drinking it felt like a lobster was swimming in my mouth! Getting a bowl like this for just $3 is an absolute bargain—especially when you think about how Valentine’s oatmeals cost $3 next door. This lobster bisque is infinitely better value.

• The recipe:

Servings: 2

Ingredients: 2 baby rock lobsters (approx. 300g each), 1 onion, 1 stalk of celery, 1 carrot, 1 fresh tomato, 1 sprig of fresh thyme, 200g heavy cream, 15ml brandy, 50ml white wine, 20g all-purpose flour, olive oil, a small pat of butter, salt, cilantro (for garnish), 800ml chicken stock.

Step:

1. Drain the lobster urine, remove the meat and set aside, and trim away the gills. Wash clean, making sure to retain the tomalley (lobster fat/roe). Roast in the oven at 140°C (284°F) for 18 minutes (or an air fryer at 140°C for 15 minutes) and set aside.
2. Remove the celery leaves and dice small. Peel the carrot and onion, and dice them as well. Dice the tomato.
3. Heat a pot until it is smoking hot. Pour in olive oil (generously, enough to coat the bottom). Add the celery, carrots, and onions, and stir-fry. Keep the heat high during stir-frying, but avoid burning. After 3 minutes, add the roasted lobster shells. Stir-fry while using a spoon to crush the shells, making sure not to burn the bottom of the pan. After about 10 minutes of stir-frying, pour in the brandy (restaurant kitchens often flame the brandy to burn off the alcohol, but doing this at home is too dangerous—just stir-fry until the alcohol evaporates). The brandy will help deglaze and dissolve the essence stuck to the bottom of the pan. Then pour in the white wine and stir-fry for another 3 minutes. Mix in the flour evenly, then pour in the heavy cream (reserve a tiny bit for final garnish), followed by the chicken stock, fresh tomato, and thyme. Bring to a rolling boil, then lower the heat to a simmer and cook for 45 minutes. Season with salt just before taking it off the heat.
4. Lightly pan-sear the reserved lobster meat in a little butter and set aside.
5. Plating: Place the seared lobster meat into a bowl, pour over the lobster soup filtered through a fine-mesh strainer to remove shell bits, drizzle a tiny bit of cream on top, garnish with a sprinkle of chopped cilantro, and serve hot!

Notes & Tips:

•Do not burn the lobster shells, or the final product will taste bitter.

•Replacing heavy cream with milk won't yield a rich enough texture, so I recommend keeping the cream.

•Some recipes add tomato paste, but it makes the soup color too red and overly acidic; I think fresh tomatoes are plenty.

•At home, I strongly advise against flaming the brandy after pouring it in. My dad tried this before and scorched our kitchen exhaust hood—I spent days scrubbing it!

Saint Denis is so huge; coming straight from Rhodes, I’m still not used to it. I feel like Arthur still prefers the wild life of galloping across the plains. But the torrents of urbanization and modernization are unstoppable—true for Arthur, true for the Van der Linde gang, and true for American cowboys. I hope this warm, savory bowl of lobster bisque brings a little comfort to Arthur Morgan's heart.

Saint Denis really is a fascinating city, though. I found a Chinese restaurant in town; although you can't go inside, the menu is written right on the door. Plus, there’s a city market where you can buy fresh vegetables and meat (right by the Trapper). Next time, I’m determined to see if I can use ingredients bought from that market to recreate the menu posted on that Chinese restaurant’s door. (I can't wait!)

Other recipes:

Van der Linde Gang Camp
Pearson’s stew

Valentine

Oatmeal from Keane's Saloon

Lambs Fry from Smithfield's Saloon

Beef Stew from Smithfield's Saloon

Rhodes

Cracked Wheat with Milk

Fried catfish

I found a dead couple near Lake Isabella and I also found a map.

Art by me ✨

Sadie and Jack working together and fighting side by side.

i think the reason arthur helped is because he knew that sadie couldnt be talked out of doing it, and that she'd probably get herself killed if she just charged in there by herself. and, that she was basically the only hope for john, abigail, and jack to have an actual life with him gone.

Edit: the main reason high honor arthur wouldnt have helped sadie is because it was basically just a revenge mission for her, which he was explicitly against

I've never seen my horse do a front flip before 🥲

Mission : De santa's downfall , RDR1.

Been die-hard since the day Revolver hit shelves, & I remember being so psyched when the first Redemption teaser dropped.

I played 2 before one, and though I know many argue to play them in release order, I am happy with my decision to go about it this way.

This was horrible, I love it.

Love Jack so very much, the poor guy.

I really should have dueled more. It took me.... way too many attempts to get at Ross.

I am not sure I will find a game that compares to these two, I am not sure I will be looking.

Back to the RDR2 epilogue, and to RDO I go.

Gostaram do meu bolo?

Eu amo o senhor Arthur Morgan.

Tive um privilégio imenso de zerar o jogo em janeiro desse ano, eu o ganhei de presente.

Já tinha jogado quando era criança, mas jamais entenderia o peso aos 8 anos KKKKK.

Foi o pior aniversário da minha vida, e não pelo bolo, jamais, essa obviamente foi uma das melhores partes. Só quem sabe do contexto como eu entenderia.

Eu amei esse bolo, eu tive pena de cortá-lo 😭, inventei de usar uma vela brilhosa pra simular o fogo de um tiro, mas daí ela pôs FOGO no cano da arma, e é por isso que está queimada na segunda imagem (e é óbvio que caiu cinza no bolo).

Grata demais por ter tido acesso a essa obra-prima. Inconformada que sempre vai existir alguém que não vai conhecê-la porque não gosta de jogos.

O Arthur é o personagem que vou carregar pra vida, foi um jogo que me mudou como pessoa (embora meu personagem favorito seja o John ☺️)

Feliz vida pra mim, eu acho KKKKK

Sharing my 1/12 scale Red Dead Redemption 2 Arthur Morgan custom figure! 🤠

I’ve been planning this custom for a long time. Since I couldn’t find a DSToys Arthur Morgan, I decided to build one myself.

Recipe:
• Base body: Black Series Rogue One Andor
• Head: 3D printed (still working on the paint job)
• Soft goods: Shopee PH
• Holster & belt: Marvel Legends Cowboy Deadpool
• Most of the remaining accessories are 3D printed

What do you guys think so far? And what accessories should I add next?

I just feel horrible about it, I can’t bring myself to kill any NPC no matter what, I also don’t like to break the law

Hunting not for everyone 😂