The fps is certainly the biggest hurdle FD need to sort out. 6 updates in and...well, unless a miracle happens I can't see hope for people like me or base consoles.
State of the Game
- Thread starter Fuglydog53
- Start date
I'm trying to work out if this means "add water worlds" or "show them some love" and I am horrified to be asking.
I have yet to be tempted across to EDO, so my frame rates remain sound! Space is, admittedly, lonelier than it was.
Sülze?- of course, meat from a pig's head is actually quite flavorful - I use it mixed with pulled pork (mainly from rib case) to create a "french" pork Rilette. It differs from the french version, because I'm not just using slow cooked meat in it, but I roast that pulled pork for a little while before adding it to the Rillette - for a more meaty texture.
I only know it from the Portuguese community in America. I had a friend whos mother would always feed us and she'd cook all kinds of things I never heard of or had before or since. I never was brave enough for the fried blood.
Sülze... Uh....
Can't we switch to Kale again?
i watched Drew Wagar's evaluation stream yesterday and I have to say, that I find some of the generated landscape quite lackluster even in Ultra quality. It seems to be inconsistent, some areas look really nice (Rat Catcher had some stunning views in his latest videos), but then there are as well spikey areas, which just look like errors in it's height map generation and not any natural. There are spikey formations in nature - the dolorite coastline in western Tasmania are an example of those, but they are not as pointy as they are in some of EDO's landscapes, but more like narrow columns - well, I better show those
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I got one of those tonight myself lol. I don't mind the spire mountains but this one just stood out and looked ridiculous.i watched Drew Wagar's evaluation stream yesterday and I have to say, that I find some of the generated landscape quite lackluster even in Ultra quality. It seems to be inconsistent, some areas look really nice (Rat Catcher had some stunning views in his latest videos), but then there are as well spikey areas, which just look like errors in it's height map generation and not any natural. There are spikey formations in nature - the dolorite coastline in western Tasmania are an example of those, but they are not as pointy as they are in some of EDO's landscapes, but more like narrow columns - well, I better show those
Are we talking about the same thing? Dramatic Spire Mountain
i never had fried blood - but there is a dish in Germany made from blood and liver "sausages" - those are actually cooked not fried, but then the contents are taken out, mixed and seasoned fried in a pan and served with fried potatoes. I'll show you the cooked version, because it gives a better idea how the contents would look like just cooked - they are much better fried with onions and some bacon bits though.
it's actually really good, it just looks weird.
yeah, something like this - it doesn't look like a spikey mountain, but more like a drop out in the height map with a random value.
Thanks for watching! (and for the kind words)
Exploration as a spectator sport is awful!
I hear there's some openings in content creation (lol). Time to pick up the torch!
i never had fried blood - but there is a dish in Germany made from blood and liver "sausages" - those are actually cooked not fried, but then the contents are taken out, mixed and seasoned fried in a pan and served with fried potatoes. I'll show you the cooked version, because it gives a better idea how the contents would look like just cooked - they are much better fried with onions and some bacon bits though.
it's actually really good, it just looks weird.
Azorean Blood Sausage (Morcela Açoriana) Recipe
Azorean blood sausage recipe (receita de morcela Açoriana), delicious fried, baked or barbequed.
portugueserecipes.ca
She would sometimes just fry up the blood and not even do the meat with it...
It was a really smelly coagulation looking stuff but the family loved it. I'm only part Portuguese so I guess I was able to resist.But interesting to see some of the foods you indulge in.
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I'd rather just be playing! (although the numbers of views I'm getting are stupid high for my norm of single digit views!) I just stream stuff for a couple of friends to pick up when they are bored
i see an advantage in it, because I don't have to drive or fly the SRV, you do - I can concentrate on details, so eventually I might even see more than you do, because you are occupied driving/flying your SRV.
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Did you link that video public somewhere? You mentioned it in a thread but I might have missed the link.I'd rather just be playing! (although the numbers of views I'm getting are stupid high for my norm of single digit views!) I just stream stuff for a couple of friends to pick up when they are bored
I have a link to my channel in my sig - but is here, in the live section: https://www.youtube.com/channel/UCMDxO-v31GNAn11hh-gUdUg
Ah I think I have sigs disabled.
That is pretty accurate - I've watched much of my surface stuff over as it does let me pause and ogle stuff!
blood and liver sausages cooked and served with Sauerkraut or the fried version with fried potatoes is something I grew up with - so to me it tastes like home. And especially pork is eaten a whole lot in bavaria - we even eat seasoned raw pork, it is well controlled and there is no reason not to eat it in Germany. Here in Tasmania I have to make it myself, because people are too frightened to eat it - they miss out on some good stuff though. I'm aussie now, but my taste buds are still bavarian and need hearty food.Azorean Blood Sausage (Morcela Açoriana) Recipe
Azorean blood sausage recipe (receita de morcela Açoriana), delicious fried, baked or barbequed.
She would sometimes just fry up the blood and not even do the meat with it...
But interesting to see some of the foods you indulge in.