I’ve been cooking with cast iron for decades, first with rough lodge pans then for the last 15 years after sanding them smooth. IMO smooth cast iron is far away the better cooking experience. Trying to get stuck bits out of the rough surface is a nightmare. With a smooth surface and a nice metal spatula (Dexter is the brand I use) nothing ever sticks and the seasoning sticks perfectly well. I’d just recommend getting carbon steel pans to anybody that doesn’t have smooth cast iron yet, as they’re much lighter and perfectly smooth out of the box.
You’re in for a treat! I tend to still prefer the parser based EGA versions for nostalgia reasons but it’s very well done and faithful to the original.
I’m longing for another play-through thanks to you! Maybe I’ll go fighter then paladin instead of my usual magical thief.
This graph stops at 2014 but extrapolating to today 5% to 10% seems about right.
So, you want to be a hero?
Probably my most replayed game, along with Betrayal at Krondor.
Have you checked out the excellent remake of QfG2?
What were the demands, and were they met? Or did the strike end for some other reason?
What’s the best way to buy this in the US? $66 on Amazon feels steep. Are kindle versions good?
Terry Pratchett once said: "I don't think The Hitchhiker's Guide to the Galaxy was the funniest Science Fiction novel ever written. The funniest Science Fiction novel ever written was Bill, The Galactic Hero".
Here’s the link to download the game: https://bean-adventure-agency.itch.io/the-booze-of-monkey-island
I wear earplugs daily and nightly due to a sensory disorder and recently tried a new kind that’s by far the best from the many I’ve tried in terms of comfort. They’re also excellent in noise reduction.
Ditto. I just farted to look into this yesterday and found the trash guides. It was pretty incomprehensible and I gave up. I hope to come back to this thread later and see that someone has explained how to set this up simply.
I’m curious as well, I’d love to replicate something like that for my knife throwing
My first time finding lobster mushrooms! A nice patch of them was on a path I walk several times a week. I picked the biggest ones and left some smaller ones that are still growing. I plan on checking back in a couple days.
I learned today that lobster mushrooms are actually a parasitic fungus!
Anyone have any recipe suggestions?
I’ve been refining my bread for the last decade, making all the bread my family consumes. Over the last couple of years I’ve arrived at something we are all really happy with. I’ll try my best to transmit what I’ve learned via this recipe. Feel free to ask questions in the comments.
Final hydration 74%
Example for one oval banneton:
Mix water, flour, and starter until fully hydrated. Sprinkle salt on top.
Wait 1-2 hours for autolyse and hydration.
Stretch and fold once every 30 min - 1 hour, at least 3 times and up to 5.
Bulk ferment 2 more hours.
Sprinkle liberally with rice flour, liberate from bowl with a plastic scraper, place rice flour side down in banneton, pinch top to stretch surface touching banneton, sprinkle rice flour on top.
Cover. Proof two hours or until banneton is filled.
Refrigerate 12 hours to 3 days, longer if more sour flavor is desired.
Preheat baking stone to 500°f / 260°c with a pan for water on a rack below the stone.
Liberate the bread onto a peel and score as desired. Place on stone and put a couple handfuls of ice cubes on the heated pan. Reduce temperature to 444° / 230°c and bake for 36 minutes.
I used a random orbital sander and it took a pretty long time to get it as smooth as I wanted. Still worth it for a pan that will last forever!