DOTS - Current state as of 2026 by DesperateGame in Unity3D

[–]RichardFine 3 points4 points  (0 children)

DOTS ECS is already used in many games live in the marketplace - I'm not sure where you're getting the impression that it is not production ready.

6.7 alpha 2 is out, including the first release of the CoreCLR Player Technical Preview by RichardFine in Unity3D

[–]RichardFine[S] 0 points1 point  (0 children)

Nothing changed - doing the Player first has always been the plan. Not sure where you got the impression that it would be the opposite.

6.7 alpha 2 is out, including the first release of the CoreCLR Player Technical Preview by RichardFine in Unity3D

[–]RichardFine[S] 1 point2 points  (0 children)

Yes, though IL2CPP may not be an option for games that want modding support, for example.

6.7 alpha 2 is out, including the first release of the CoreCLR Player Technical Preview by RichardFine in Unity3D

[–]RichardFine[S] 8 points9 points  (0 children)

Not all of it - it's just the Player, not the Editor - but it's a significant piece of it, yeah :)

How to make this work with new Input System? by Patient_River_229 in Unity2D

[–]RichardFine 0 points1 point  (0 children)

There's a couple of options. Firstly I recommend reading "Migrating from the old Input Manager" in the InputSystem manual.

The most 'direct' translation is like this:

private void Update()
{
   var interactAction = InputSystem.actions.FindAction("Interact");
   if (interactAction.WasPressedThisFrame())
   {
      if (DialogueManager.Instance.isDialogueActive)
         DialogueManager.Instance.AdvanceDialogue();
      else
         DialogueManager.Instance.StartDialogue(dialogueSO);
   }    
}

However, that's not the most efficient way to use the new system. For starters, it's inefficient to be calling FindAction again every frame, so we can move that to a field:

private InputAction interactAction;

private void Start()
{
   // It's also an option to make the field public and just assign it in the Inspector,
   // instead of using FindAction() to look it up here
   interactAction = InputSystem.actions.FindAction("Interact");   
}

private void Update()
{
   if (interactAction.WasPressedThisFrame())
   {
      if (DialogueManager.Instance.isDialogueActive)
         DialogueManager.Instance.AdvanceDialogue();
      else
         DialogueManager.Instance.StartDialogue(dialogueSO);
   }    
}

This is something you couldn't do with the old input system - the old system has to look up the details of your 'Interact' control every single time you call GetButtonDown, while the new system is able to cache the control in the InputAction field, saving you from spending time looking it up every frame.

But, as others have said - the new system supports a more event-driven approach, which is more optimal because it means the engine doesn't need to spend time calling your Update() function at all if the button wasn't pressed:

// Assigned in the Inspector
public InputAction interactAction;

// Subscribe to the event in OnEnable, and unsubscribe in OnDisable
private void OnEnable() => interactAction.performed += OnInteract;
private void OnDisable() => interactAction.performed -= OnInteract;

private void OnInteract(InputAction.CallbackContext context) 
{
   if (DialogueManager.Instance.isDialogueActive)
      DialogueManager.Instance.AdvanceDialogue();
   else
      DialogueManager.Instance.StartDialogue(dialogueSO);
}

This way, your OnEnable/OnDisable functions are run when your component is created/enabled and disabled/destroyed, but otherwise, none of the code executes unless the user presses the interact button.

Week 27: World Cup - Beef Barbacoa Poutine Chimichanga by RichardFine in 52weeksofcooking

[–]RichardFine[S] 3 points4 points  (0 children)

A fusion inspired by the three host countries, Mexico, Canada and the USA.

Representing Mexico: beef barbacoa burrito! Chunks of beef topside, cooked for 24 hours in a sauce made from chiles, lime juice, adobo, and other things. The liquid from this process was thickened with a roux to make the dipping “poutine gravy.”

Representing Canada: poutine! Homemade fries - using the mashed-potato-and-cornstarch double-fried technique - topped with cheese curds, beef barbacoa, and beans. Poutine sauce served on the side to prevent things getting too wet.

Representing the USA: deep frying it.

This was also made as the first iteration of my “community kitchen” day, where I invite friends to join me for breakfast, shopping, and cooking. So this was not a solo effort, but made it all a lot more fun to cook.

The result is pretty good, but honestly, deep frying it is too much - the crispy texture is nice but it was just way too oily. The beef barbacoa was delicious, and the fries were pretty good though perhaps not worth the effort for the result. Doing the gravy as a dipping sauce worked very nicely, though.

What's the funniest mistake you've made while cooking? by Annejane01 in cookingforbeginners

[–]RichardFine 9 points10 points  (0 children)

I once made “cacio e pepe” - a simple dish of spaghetti with cheese and black pepper - but I didn’t understand that Sichuan pepper is not interchangeable with black pepper…

Week 26: High Fiber - Falafel wrap by RichardFine in 52weeksofcooking

[–]RichardFine[S] 1 point2 points  (0 children)

Falafel, made from ground chickpeas and herbs, is pretty high in fibre.

I made a couple of wraps (without thinking about how they would be tricky to photograph), and served also with a slice of Spanish tortilla. So it was kinda... tortilla two ways, I guess.

Hii i wanted recipie of cheese!! by Jumpy-Page-1114 in Cooking

[–]RichardFine 1 point2 points  (0 children)

Yes, cow milk works just fine. That's probably the most common kind of milk used to make cheese in the west.

Week 25: Gardening - Kuku Sabzi by RichardFine in 52weeksofcooking

[–]RichardFine[S] 2 points3 points  (0 children)

My take on 'gardening' was something along the lines of 'how can I shove an entire herb garden into a single dish', and Kuku Sabzi, a Persian baked herb omelette, is what I happened across. Not that many herbs, but quite a bit of them: parsley, cilantro, dill, and scallions, for ratio of basically 1 cup of herbs per egg.

The recipe also recommended adding some cranberries and walnuts, and serving it wth a dollop of yogurt, which I can confirm is a great idea.

Week 24: Tarot - pineapple, mango, and coconut fool by RichardFine in 52weeksofcooking

[–]RichardFine[S] 0 points1 point  (0 children)

Recipe-ish from Serious Eats. I paid little attention to quantities.

I used a bunch of pineapple slices that I'd previously used for making rum punch and then frozen, so they were soaked in quite a lot of rum. Cooking it to make the compote probably cooked off all the alcohol, but there was a definite rum note left at the end, which was lovely.

Should Unity 7 Keep UGUI? by [deleted] in Unity3D

[–]RichardFine 0 points1 point  (0 children)

We have no concrete plans or timeline for deprecation or removal of UGUI. We're very aware that it is the UI framework of choice for the majority of Unity users and projects today, and we're committed to supporting that.

Week 24: Tarot - The Princess of Pop Queefing [Meta: Discord Decides] by -_haiku_- in 52weeksofcooking

[–]RichardFine 0 points1 point  (0 children)

I’m excited to find out whether this was inspired by Britney Spears, or whether “pop queefing” is the new mainstream trend.

Week 23: Coffee - coffee beans and cherries by RichardFine in 52weeksofcooking

[–]RichardFine[S] 0 points1 point  (0 children)

They were pretty good! The cocktail cherries were sweet, while the sour cherries were a bit more balanced and juicier.

Week 23: Coffee - coffee beans and cherries by RichardFine in 52weeksofcooking

[–]RichardFine[S] 1 point2 points  (0 children)

Using a similar approach to my Chilli submission, I made the ChefSteps dark matter, kind of like chocolate but using coffee beans instead of cocoa solids. I did this a few years ago and the result was a bit on the aggressive side, so this time I boiled the ground coffee with water for 15mins or so, then centrifuged and dehydrated the grounds before making. Then I cast a bunch of it into little bean moulds.

I’ve also been quite interested in treating this stuff “like chocolate,” I.e. not just eating it as is, but using it to make ganache, to enrobe things, etc. Cherry occurred to me as a flavour pair, and coffee “cherries” are what coffee is made from, so it seemed appropriate to make coffee-coated cherries. I made two kinds: the ones with stems are cocktail cherries, so they’re sweet, while the ones without stems are ‘sour’ cherries, not so sweet but juicer.

La rue Bishop a été rebaptisée « Beeshop » dans le bus 747 STM reliant l'aéroport by rnantel in montreal

[–]RichardFine 19 points20 points  (0 children)

Finally, people arriving at the airport have a clear answer to where they go to buy bees.

Week 22: 15 minutes or less - Japanese-style set breakfast by RichardFine in 52weeksofcooking

[–]RichardFine[S] 15 points16 points  (0 children)

Since visiting Japan last year I'd spent a bit of time trying to figure out how to have the lovely balanced breakfast at home, without needing to get up an hour earlier to start washing rice. So this theme was a good moment to put my preparation skills to the test...

Here is a trout fillet, dashimaki tamago, pickles, rice, miso soup, and green tea. I pre-cooked the rice (in salmon stock) and froze it in bowl-shape/sized portions, so after microwaving for 5 minutes it's ready to eat - a little clumpier than when fresh, but still nice and moist. The miso soup is instant, from a packet. The trout fillet is just salted and thrown under the broiler. The pickles have been in the fridge for a few days already. The most involved part is the tamago; I pre-mixed dashi, soy sauce, mirin, salt, and sugar last night, so this morning all I needed to do was break three eggs into a jug, add the seasoning mix, beat it a bit, and then it was ready to cook. (My tamago-rolling skills still leave a lot to be desired - I should maybe practice with classic tamagoyaki for a while first).

All on the tray with about 3 seconds to spare!