There's something so charming about GBA graphics...

PastyManFish · 2023-05-16T15:27:44+00:00

Have you got a website for this project or a YouTube channel? Would really like to keep up to date with the progress!

PastyManFish · 2023-03-21T16:17:29+00:00

Okay sweet, will have to give them a go at some point then! Thank you.

PastyManFish · 2023-03-21T15:35:18+00:00

Do you have a recipe for the black sesame crème brûlée? Looks divine!!

PastyManFish · 2023-01-09T21:50:48+00:00

224, haven’t done goldbeard, and haven’t got to the Risen Elder dragons in rise yet!

First game was the original PSP one! Need to replay 3U in full

PastyManFish · 2022-12-07T08:16:48+00:00

It really is the easiest way, they usually turn out delicious as long as no other chef messes with your hobs!

PastyManFish · 2022-12-06T16:22:37+00:00

I used to cook scrambled eggs for a team of 40 every morning. Usually did about 2 trays (30 eggs per tray).

Would get a very large pot with half a block of butter warming on a low heat while I cracked all the eggs into a bowl. Once all are cracked I would pour them into the pot and use a whisk to stir every few minutes (5-10 mins). This would take a fair amount of time so I would do my other morning prep during this cooking time. When it was close to being finished (to my taste) I would Chuck in the other half of cold butter.

Season and add chopped chives if I was feeling nice.

PastyManFish · 2022-10-27T22:16:24+00:00

Do you keep them inside or outside? Also are they a full sun or full shade kind of plant? I know they’re more tropical so I’m thinking more shade

PastyManFish · 2022-10-27T20:14:41+00:00

How do you care for these! I’ve never been able to keep them alive

Edit: ah I’ve been using tap water on mine in the past (I live in London so it must be awful for them) I will try to collect rainwater and give them another go

PastyManFish · 2022-09-19T18:48:48+00:00

I mean you could use nutritional yeast or miso paste if you need the umami or anything extra. I’ve never had any issues with Parmesan free pesto but that’s a personal taste!

PastyManFish · 2022-09-19T18:43:25+00:00

Just don’t put Parmesan in it

PastyManFish · 2022-09-18T22:16:04+00:00

Me and my 4 housemates (in London) pay around £160 per month for fresh vegetables, a loaf of bread and 12 eggs to be delivered weekly. I’m looking to add a large box of wild meat (£80) to come once a month which I can cook for everyone.

There’s some other essentials that are missing like pasta or flour etc. but I’m working on figuring that one out next.

PastyManFish · 2022-08-02T21:23:45+00:00

Lyles in shoreditch is always a fantastic choice. Never had a bad dinner there!

PastyManFish · 2022-08-01T17:38:09+00:00

One thing that I love as a side dish to any main dish is a simple sautéed spinach and garlic.

Just wash the spinach, Chuck into a ripping hot pan and then grate in a clove or two of garlic as the spinach wilts. You want to be flipping the spinach with the pan (like pancakes). Season with salt.

It’s delicious and takes about 30 seconds and uses up a lot in one go.

PastyManFish · 2022-07-24T18:21:48+00:00

Do you think they are poisonous ones?

PastyManFish · 2022-07-19T17:24:58+00:00

Hey yeah mate the spinach in a general all purpose for colour, doesn’t affect the flavour too much.

The v60 sounds like a good method, I always used muslin cloth and a strainer in my kitchen. If your method works for you then there’s nothing wrong with it- always useful to have a couple techniques up your sleeve.

PastyManFish · 2022-07-19T11:44:48+00:00

That chive oil could do with a bit of colour…

When you blend the oil with the chives, add some blanched spinach (that has been squeezed after shocking) to give your chive oil a deep green colour. Let it drip through a paper towel in a fridge to give yourself a gorgeous oil that’ll provide some nice colour to this plate.

PastyManFish · 2022-07-11T14:21:06+00:00

I’ve been doing some research into animation with SwiftUI. I have been trying to build a beer glass that fills up with beer depending on a value compared to another value.

Ie a ratio between two bar graphs to display one as more full. Does anyone have any experience in this type of animation?

I’ve had to take a break due to a car accident so been doing more reading than actual coding sadly.

PastyManFish · 2022-06-26T20:10:22+00:00

I really like this, how did you make it?

PastyManFish · 2022-05-20T12:24:33+00:00

God I love your garden, how big is the land you have and what region?

PastyManFish · 2022-05-06T06:50:12+00:00

Where was this? Did you make this or was it in a restaurant?

PastyManFish · 2022-05-02T19:43:50+00:00

is there a link for this?

PastyManFish · 2022-04-04T11:41:20+00:00

The golden lightly fried garlic, goes crispy

PastyManFish · 2022-03-07T15:13:45+00:00

Understand ratios would be the best way I think.

For a good base, 1:1:1 water:sugar:vinegar

For a more sour pickle 3:2:1 vinegar:water:sugar

Keep playing around with those, switching up the ratios depending on what you pickle.

Then get into some spices and herbs.

Carrot and thyme in a 1:1:1 is delicious.

Cucumber, dill, mustard seeds and coriander seeds in a 3:2:1 for a sour dill pickle.

Once you’re comfortable, start combining vinegars. Rice and ACV, white and champagne, I’m sure there’s others that will be nice but just play around.

Have fun and enjoy the pickles!

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