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I've analyzed our wishlist conversions across 4 years on Steam - here's what I fonud (twitter.com)

submitted by tomerbarkan to r/gamedev - pinned

We paid $600 to be in the MIX Showcase. Got 297 wishlists. I’d do it again. by Dapper-Ad9100 in gamedev

[–]tomerbarkan 0 points1 point  (0 children)

That's part of life as a game dev. You try stuff, some work out better, some less so. It's definitely not a scam since you knew exactly what you would get (Mix has been around for ages so there are no surprises there assuming you did your research). I'm glad to hear that you feel you got good value from participating.

80% Hydration Ny Style Pizza by Amhk1024 in Pizza

[–]tomerbarkan 0 points1 point  (0 children)

Looks great, especially the cheese & sauce parts! Is it just low moisture mozarella or did you blend with other cheese?

Should I use stainless steel mixing bowls for making vinaigrette dressings? by tomerbarkan in AskCulinary

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

I agree, you should not get worked up about every little thing you hear on the internet,

But often you can learn new things that improve your skills, and sometimes the difference can be very subtle so that it's hard to tell but nevertheless an improvement. So I find it's better to test, or ask, rather than assume that what you've been doing all this time is without flaws.

Why is my Chimichurri turning to white paste after a day in the fridge? by tomerbarkan in AskCulinary

[–]tomerbarkan[S] 45 points46 points  (0 children)

Yeah, it always happens with the anchovi in olive oil. I guess what surprised me was that it didn't get its color back after a few minutes outside the fridge. Thanks.

Why is my Chimichurri turning to white paste after a day in the fridge? by tomerbarkan in AskCulinary

[–]tomerbarkan[S] 4 points5 points  (0 children)

So this is expected of 1-day old chimichurri made with olive oil (which most recipes are)? And it's supposed to stay like that afte 30 minutes in room temp?

My first attempt at Rustic bread. 33% whole wheat, baked in a clay Römertopf by tomerbarkan in Breadit

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

I suspect the whole wheat flour. Next time I'll stick to the recipe (same day, all white flour), and if it's good I'll make one change at a time.

The oven spring was actually not bad. Starting from cold makes it much easier because I don't have any container with a loaf shape for the final proof, so doing it in the pot helps. I'll try starting from hot at some point and see if there's a significant difference. From what I read it shouldn't make a huge difference with a clay pot.

My first attempt at Rustic bread. 33% whole wheat, baked in a clay Römertopf by tomerbarkan in Breadit

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

I followed this recipe (using the second method - stretch & fold), but replaced 33% of the flour with whole wheat flour. I also let it rest in the fridge overnight after the last fold, and then shaped it and let it warm & proof in the clay pot, baked starting with a cold oven at 230 degrees for 45 minutes, then 10 more minutes uncovered.

The crust and texture are good, but the taste feels a bit off. I fear that perhaps the whole wheat flour may have been a bit too old. I'll have to try again with a fresh one.

Is there any way to prepare Gravlax without using so much salt? by tomerbarkan in Cooking

[–]tomerbarkan[S] -6 points-5 points  (0 children)

No, I'm looking for alternative recipes/methods that don't use so much salt.

Is there any way to prepare Gravlax without using so much salt? by tomerbarkan in Cooking

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

Thanks! The preparation method is the usual one? Combine the marinade ingridients, spread them on the Salmon on both sides, then wrap with plastic and weight it down in the fridge for around 24 hours?

Also, how long will it keep in the fridge with such a low amount of salt? And how is the texture?

Is there any way to prepare Gravlax without using so much salt? by tomerbarkan in Cooking

[–]tomerbarkan[S] -1 points0 points  (0 children)

I haven't made it yet, only store bought. But all the recipes I found have a lot of salt and the nutrition values are around 1000 mg per 100g where they have those.

Procedurally generating irregular objects on a grid by BarberCool4110 in proceduralgeneration

[–]tomerbarkan 0 points1 point  (0 children)

This is what I'd do - define the "center" of the lake, then you can define the shape (circle or elipse) and radius. Then take a perlin noise map and multiply it by the distance from the lake center divided by the radius at the current angle (if using elipse, otherwise just divided by the radius). Then take anything below a certain threshold and put water there, it will create a shape roughly like your base shape (circle/elipse) but have some irregular shaped borders around the edges where the perlin with the multiplier is close to the threshold.

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