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So the latest beta patch, maybe official now, added DSL support, and the game runs as smooth as it should have originally. I haven't been very far in my New game Plus deal, and there's such a night and day difference, but I'm really enjoying it versus having a constantly tweak my graphic...

Yeah I grew up on boiled crawfish and gumbo. My mom used to take us to the New Orleans food festival back in the '80s down at the convention center, and it was all the best restaurants in the city with booths, and my favorite thing was alligator meatballs. I think I was maybe four or five...

I don't know it's hard to beat good grilled shrimp, fried poboy, or a cajun shrimp boil. Just wondering. I think growing up where I did from a young age I've got an affinity for seafood. Id eat it more often but God damn it's gotten so expensive. Catfish fillets at $8 a pound is just...

I'm curious why you don't like shrimp but you'll eat crawfish, normally it's the opposite where people like shrimp but won't eat crawfish for whatever dumb reason. Is it taste or texture? I don't think there's any shellfish / seafood I don't eat, but it can definitely become inedible when...

Hard to beat a simple, well done roast chicken.

Why did you buy it? Figured you'd have put that money towards a can or ammo. 😉

I'm definitely not powering through my second run, but I am finding it pretty enjoyable still. I figure once I get this done I'll wait for the first expansion, and give it a shot, and really dive down deep with mods and what have you. I think the modding tools are supposed to come out and...

I see nothing wrong with this. New Orleans style BBQ shrimp always has the shells on because it adds to the sauce / dish. As long as they're split and cleaned, you leave the heads on, just peel and eat. You really do get a lot of extra flavor for a sauce or a broth by leaving the shell on...

I'm still playing it and having fun. I'm on my first NG+ and surprisingly finding stuff that I missed when I was running around the first time. It's actually kind of nice knowing how stuff plays out where I can jump back and forth between various quests to try to maximize some sort of...

I think they just really care about the game that they made. It's got to be a labor of love for them, and it shows.

Yeah I'm sure I could really learn it and become good at it, but I don't have the patience to follow recipes so accurately, because if you don't you will really screw them up baking. I like to try different things and it's not to say that you can't get creative, but it's definitely way more...

Well, that, or you're a French trained pastry chef. It's why I leave baking to the wife.

I don't think there's an easy recipe. We've always just bought it when needed. Too much of a pain in the ass to make, but I'm sure it's far superior homemade.

That's pretty great sounding especially after the heavy holiday meals.

Jay must have been busy that day. Lot of the times I'll just have their stuff playing in the background on my computer in the office when I'm tying flies. One of their review videos comes across for Darkman, and they talk about Raising Arizona. Maybe it was because of the holidays. Just sort...

Some sort of showcase video about the engine. Guess that's what they're really pushing. Gotta have something for a half a billion dollars after all. Does look pretty slick.

@Lanx never imagined this team up:

I saw it on the original Asian iron chef show many years ago. Iron chef China did it making duck, and they explained it was to loosen the skin to help the fat render during roasting, resulting in super crispy skin. I used to just run a spoon underneath the skin that pry it up off the meat...

Sounds delicious. Had no idea it was less greasy, now I really want to cook one . I do something similar with duck. Kind of western / French flavors vs Asian, but try to do basically Peking duck prep methods Use an air compressor to loosen the skin, and then bathe it in a hot solution of...

Hear, hear!

Wish I had geese. I've never gotten to try it. Is it similar to duck, which I love? Sounds like a great thanksgiving though.

Are you trying to mimic like ballpark nacho cheese, or just doing chips and dip? I mean it's hard not to immediately go towards American cheese just because if it's meltiness, and it's got that specific flavor. If you're just looking to make a queso I'd roll with chef John: Anytime I ever...

@Sanrith Descartes if I'm not mistaken you also want to make certain your butter is super cold when making the dough. I think really good pie crust is supposed to be cold when you're working the dough. I think that's how you get a flakier more buttery crust. The weird thing with pie crust...

Negative on the Graham cracker crust. That's for cold / creamy pies. It won't hold up with the filling. Remake some new dough, but use crisco or lard, or just use a premade one. I don't do a lot of baking but I do know you never screw and swap out stuff for tried and true desserts. It's...

Looks tasty enough for me. I rarely peel potatoes at this point, skins taste fine and I think they're pretty good for you if I'm not mistaken, maybe a lot of potassium? I wonder if the bottom layer was soupy because they were left over. My frozen mashed potatoes and stuff in the past, and I...

You're probably okay leaving out the salt. I don't think I've ever cooked a ham steak but I smoked or roasted lots of whole hams. I'll do a little bit of garlic pepper, or some other type of barbecue seasoning that doesn't have a lot of salt. Typically finish off with a little glaze of honey...

Goddamn that looks delicious. I think he was trying to do the upside down version and maybe that's where the mess up might be happening, but God damn, I'm not a huge pineapple fan other than pina coladas, but with a giant dollop of ice cream, that's got to be delicious. I look at it and it...

Higher heat. As long as you got the fats and sugars to get that nice crust, there's got to be a point where it starts to caramelize and form a shell. Cast iron I would imagine would be the easiest but it might be the pineapple that you used is exuding so much water where you're never going...

I don't know I just can't do it. I have a weird thing in my brain where it's a sweet potato but it's supposed to be sweet but my mind is telling me it's potato, and it screws up all of my circuits. I know it tastes sweet and I know it's enjoyable but because it's a vegetable that's turned...

I guess that's what I was trying to describe earlier is basically making a caramel sauce on top of the cake. I want to say that's a French technique and I do not remember the specific dessert that it's used in, I just don't know my desserts or pastries whatsoever. My thought was the cast iron...

Shit, I don't think it was that brand. Maybe the one we got was from Home Goods, but may have also been from trader Joe's. As much as I hate the hippie culture, their prices haven't shifted dramatically, and it's still the cheapest place to buy butter right now. Hell they're cheese prices...

Butter and brown sugar in the cast iron. Butter mainly and I would almost treat it maybe like cornbread. I can't imagine with all of those sugars and stuff and butter you wouldn't get a nice caramel type crust.

Sounds pretty good. I completely forgot about dessert. I think in the past handful of years we've just been buying a pie from HEB. Their bakeries only pretty good, but I just don't feel like having a screw around with it. 10 bucks for a big ass cream cheese and pumpkin pie or pecan has done...

Gotcha homie.... It's just so alien to me when people talk about family get togethers and meals being horrendous. I guess I was just lucky growing up the most of our family was pretty decent in the kitchen and I have an amazing amount of fond memories on different holiday meals. Hell...

Yeah, I think I'm making that this year. It's just a couple more steps from traditional mashed potatoes, and it'll be easy enough and close enough to a traditional side for the meal to fit with my plan. I guess a good question is what is everybody planning on making for Thanksgiving...

Yeah, the hassel back potatoes from them are great, and This looks like it's kind of a riff on that. I wouldn't soak them in cream though, because you're already got creamy potatoes underneath and I think the whole reason you did it was for two different textures. I think if you did you'd end...

I know Thanksgiving is next week and I've been trying to plot out our menu. Think I'm going to keep it pretty traditional and just simple with the least amount of sides possible, just nice and easy. Had planned on making regular mashed potatoes, no frills just done well, but God damn chef John...

Are potato flakes basically potato starch in just a different form with maybe something else to get them to retain that flake shape and reconstitute when adding hot water? Seriously have no idea. I don't even think I know what really makes up potatoes starch versus any other type. I'm...

Cornflakes, too. I've not used them, but there's fried chicken recipes out there that swear by it. It's been maybe 25 years, but I remember the fish almost having edibles scales on them. It's like potato flakes were standing almost perpendicular to the outside of the fish, but you had these...