Wildstar Launch Thread - Server: Stormtalon | Faction: Dominion
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Korrupt
Blackwing Lair Raider
- 4,832
- 1,228
Malakriss
Golden Baronet of the Realm
- 12,880
- 12,268
Bruman
Golden Squire
- 1,154
- 0
Hey, I think this is the only Wildstar thread on the internet I read that hasn't leaked the patch notes yet!Pretty much goes without saying, that any of us would be keen on getting an early Beta invite through this. Good thing we're all upstanding, honest, trustworthy people!!
Raign
Golden Squire
- 627
- 86
I agree Quaid. I think lots of kiddies would gravitate to the 'Dominion' anyway because they want to 'Bad ass', couple that with them actually having a more slick race selection and I suspect we are going to see Vanilla Wow in reverse all over again unless they put in some incentive/counter-measure right out of the gate.
Abefroman
Naxxramas 1.0 Raider
- 12,597
- 11,941
I'm not sure but it wouldn't surprise me. Another reason why hard factions is fucking stupid.
Quaid
Trump's Staff
- 11,859
- 8,265
Human shouldn't have been the race that both sides get... Should have been good and evil versions of Mechari.
Raign
Golden Squire
- 627
- 86
Yep, that would help solve it. But as it stands now... I predict 2:1 at best which is going to make the pvp worlds a shit show ala Tarren Mills in the good ol' days. Yeee haw!!
Valderen
Space Pirate
- 4,640
- 2,870
It's hard to say, I think it will be fairly balanced between both factions.
I was surprise by how popular the granoks were when paying Exile side, won't even mention the Aurins...those were everywhere both male and females.
On the Dominion side, it was sort of the opposite, Mechari seems very unpopular, and draken just marginally better...most were playing Cassians.
I would think the Chua will have the edge over the Mordesh.
My opinion though is that the Aurins will be the most played race by a fair margin.
I was surprise by how popular the granoks were when paying Exile side, won't even mention the Aurins...those were everywhere both male and females.
On the Dominion side, it was sort of the opposite, Mechari seems very unpopular, and draken just marginally better...most were playing Cassians.
I would think the Chua will have the edge over the Mordesh.
My opinion though is that the Aurins will be the most played race by a fair margin.
GonzytheMage
Golden Knight of the Realm
- 627
- 102
Tmac
Adventurer
- 10,287
- 17,954
Bruman
Golden Squire
- 1,154
- 0
Sure I guess, figured everyone had seen it.Edited Winter Beta Patch Notes - Pastebin.com
I found it on SA, which got it from a sub-reddit, and that guy probably got it from 4chan or some such. It has a piece that was explicitly asked to not be leaked removed.
Bondurant
Ahn'Qiraj Raider
- 3,879
- 4,829
Removed part because fuck you NDA (casual gamers rage incoming) :
Pasta Bolognese
Ingredients
1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round or combination
2 cups tomato paste
3 cups hearty red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti
1/2 cup grated Parmigiano-Reggiano
High quality extra-virgin olive oil, for finishing
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.
Ingredients
1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round or combination
2 cups tomato paste
3 cups hearty red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti
1/2 cup grated Parmigiano-Reggiano
High quality extra-virgin olive oil, for finishing
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.
