eggmasterflex

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Joined 1 year ago
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Cake day: June 14th, 2023

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  • eggmasterflex@lemmy.worldtoGames@lemmy.worldThe N64
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    5 months ago

    I believe the N64 was huge in the US, Canada, and Japan, but PlayStation dominated that generation overall. I always preferred the PS graphics, the library, and the controller personally.

    It’s kinda weird that the N64 seems to have a much bigger legacy. I think it’s because of Nintendo’s ability to make timeless games that are remembered more fondly than PS ones, but I would argue that games like Spyro, Tekken 3, GT2, and SotN aged just as gracefully as the N64 classics like SM64, Smash, Mario Kart, and OoT. Plus you can play them on a normal controller.


  • I’m the same: I used it a ton when I first got it and now it’s collecting dust. Here are my personal issues with it:

    • I find it a little too big and bulky for 2D, retro, and lo fi games, but too low res and weak for a good experience on most larger/newer 3D games.
    • The controls and screen size/res are not adequate for most PC mkb oriented games.
    • The size, battery life, and low screen visibility in bright places make it not worth traveling with compared to my Switch.

    I guess I essentially just wanted a Switch that could use my Steam library for 2D indies and older games.

    Aside from that, I think I also kinda bought it to rejuvenate my interest in gaming, but it only did that for a few months. That has nothing to do with the Deck though.














  • For lentil soup you need:

    As much chopped leeks as you can handle. Should cover the bottom of the pot at least. Leeks are huge, cheap, delicious, and freeze really well chopped, so I always keep them stocked. You can use onions instead, but I think leeks are much better for soup.

    2-3 medium carrots, quarter slices

    2-3 celery, sliced

    2-3 cloves garlic

    2 cups dry/raw green or brown lentils or split green peas

    2 tablespoons tomato paste

    1/2 cup pearled barley or orzo pasta (or other pasta/grain, or just use more lentils)

    Half bunch kale leaves in bite size pieces

    Extra virgin olive oil

    Juice of 1/2 lemon or white vinegar

    Salt, pepper, paprika

    Optionally, bay leaves and turmeric

    Step 1: heat a pot with oil and cook your leeks, carrots, and celery until soft. Leeks cook a bit longer.

    Step 2: add the spices and let them bloom. Add tomato paste and stir until sauce forms.

    Step 3: stir in lentils/peas and barley/orzo.

    Step 4: add 7 cups water (adjust to preference) and bring to a boil, then let simmer. Cook for 30-45 minutes (or 15-20 in pressure cooker) depending on the lentils/peas you picked. Lentils are done when they are just about bursting.

    Step 5: add lemon and kale

    Obviously, a lot of this is to taste. If you don’t have good fresh veggies, the broth can be a little flavorless. You can add a bit more lemon and salt, or bullion if it’s really bland. If you know the veggies aren’t great, just use more of them in the first step. You can also use less water.

    You can broil the kale with a bit of olive oil and salt for 3-4 minutes until it’s crispy before adding to the soup. This will give it a less fibrous, more crunchy character.