[-] Icarus@beehaw.org 9 points 2 weeks ago

Well this is really helpful. I loved the original KCD. Backed it, have it on GOG. Was hyped for the second one. Now I won't be getting it.

[-] Icarus@beehaw.org 6 points 1 month ago

Cool article! Fungi are rad!

[-] Icarus@beehaw.org 10 points 2 months ago

Ah yes, right out of the "we don't care, we're making tons of money" playbook.

[-] Icarus@beehaw.org 17 points 4 months ago

I've sunk over a dozen hours into it so far. It's a really enjoyable game, however it is truly in early access stage and the developer has made no illusions about that. It's playable, and largely bug free, but there's not a lot of depth available since many of the features are still in progress. Up to the release of the game, it's been developed by 1 person and he's hiring some additional staff but that all takes time to see fruition.

The graphics are beautiful, and the game has a great atmosphere. I love watching the buildings being constructed. The mechanics in the game work well, but there's a lot of buildings, resources, and advanced stages that need tweaking/implementing.

If you like what you see in the videos, and are OK with an actual early access game, knowing that features and improvements will be coming slowly, then id suggest getting it now. Otherwise, wait for the official release.

[-] Icarus@beehaw.org 32 points 4 months ago

"arguing that it has harmed men and even destroyed the fabric of society."

Ahh yes, the injustice of the millennium. Abusive, asshole men can't keep their wives against their will...

[-] Icarus@beehaw.org 8 points 4 months ago

Hello! I lurk too much, but I'll echo t3rmit3. This is a nice, quieter space. I check Beehaw daily but I don't find myself doomscrolling like I used to on reddit. It's just nice to pop in once a while, check if there's anything new, and get on with life.

That said, I should start posting some of my own findings!

[-] Icarus@beehaw.org 6 points 1 year ago

Valheim at msrp. So. Many. Hours. Such a fantastic game.

[-] Icarus@beehaw.org 7 points 1 year ago

Radish is super common in Southern California at Mexican places. They're often served raw and pickled. They work surprisingly well with all the flavors. Thanks for backing me up!

Now go make some reverse seared steak nachos 😁

35
submitted 1 year ago* (last edited 1 year ago) by Icarus@beehaw.org to c/food@beehaw.org

I had been craving nachos (my favorite food group!) for several weeks. Going out with my partner to get some has been challenging because of our hectic schedules lately so I decided on my free evening after work last Friday, I would get busy making my dreams come true.

Everything in these nachos (aside from the obvious products such as the dairy products) were all made from scratch! I took inspiration from a few recipes for components and assembly (BA's Fully Loaded Nachos, Serious Eats Ultimate Nachos), but this is ultimately just something I dreamed up and executed!

My first ever Ultimate Nachos with:

  • roasted tomato salsa with chipotle peppers (i was getting tired and instead of making 4 salsas, I combined everything for my last two salsa into one, so it is sort of a tomatillo/tomato mix)
  • fresh Avocado-Tomatillo salsa
  • pico de gallo
  • black bean spread (https://www.bonappetit.com/recipe/fully-loaded-black-bean-nachos-red-green-salsas)
  • pickled onions and jalapenos
  • guacamole
  • Topped with Montery and Jack cheese, queso fresco, radish, fresh jalapenos, cilantro, sour cream, and grilled chicken

It was absolutely delicious and devoured in its entirety by 4 people. Mission accomplished. Dream achieved.

[-] Icarus@beehaw.org 6 points 1 year ago

Lodge's enameled cast iron pots are great. The enamel is made in China, but surprisingly so are some staub and Le creusets.

[-] Icarus@beehaw.org 5 points 1 year ago* (last edited 1 year ago)

I'm about the same. Last switch was yahoo to Gmail and now I'm in the process of switching from Gmail to Proton Mail. The most difficult part was the mental switch - which email you start giving out when you sign up. Second was migrating services. I made it a point for a while each time I logged into something knew I would switch the primary email. Its been a long process!

[-] Icarus@beehaw.org 7 points 1 year ago* (last edited 1 year ago)

If you haven't checked out Pop!_OS I'd recommend giving it a try. While I'm using a system76 laptop so they guarantee hardware compatibility, it's been one of the smoothest and most functional DE/guis I've used. Ive never had to resort to a command line* and aaalllmost everything you'd expect to find exists in the gui.

*caveat. Except for some really esoteric problems, which are usually a result of my own tinerking

[-] Icarus@beehaw.org 7 points 1 year ago

Every news article is about their Sriracha which I'm honestly not in love with. What I am sad about is there's also a shortage of sambal oelek cause theirs is amazing. I haven't found a good replacement 😭

2
submitted 1 year ago* (last edited 1 year ago) by Icarus@beehaw.org to c/food@beehaw.org

EDIT: Image preview seems to be broken so here is the img url. https://pixelfed.social/p/Icarus/582798775674925721

Hi everybody! I just finished preparing a batch of Kimchi! I based my recipe off a mix of Maangchi and a recipe I got from Mother's Kimchi. I am going to leave it out on the counter for a day or two and then stick it in the fridge to slowly fermented for 2 weeks at least.

This is the first time I am using my Crazy Korean/e-Jen fermenter. I am hopeful it'll work out better than the large ball jars i've used in the past. The inner lid that slides down into the container creates a significantly better, and easier seal to keep stuff submerged. (side note: the marketing states there is Onggi clay in the plastic, and even if it is, I don't believe it'll do anything)

Basic recipe: 3lb Napa Cabbage, 2.5tbsp Japanese sea salt (comparable to Korean brining salt) 1lb Korean Radish, Carrot, green onion, garlic, onion, mother's fish sauce.

I generally keep the salt low in Kimchi. I use less salt than typical (2-3tbsp) I rub the leaves with salt and let it wilt for 2 hours, then wash leaves. With the additional fish sauce I add, the salt content has been more than enough to safely ferment but not going overboard.

1
Juneteenth Dinner (pxscdn.com)
submitted 1 year ago by Icarus@beehaw.org to c/food@beehaw.org

In recognition of Juneteenth I cooked up a few things for dinner: Charleston Red Rice, (Instant Pot) Collard Greens, and Black Eyed Pea salad. Everything was so delicious!

Charleston Red Rice

Instant Pot Collard Greens

Vegan Black Eyed Pea Salad

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Icarus

joined 1 year ago