DeathscytheX

LOL wtf? Game journo's aren't real gamers. Just watching big site journos play games like IGN is painful AF. I probably had like 10 HP potions left at the end of the demo. I had to use most of them during the main boss.

This along with the rest of Azur Lane, I have something to look forward too. I shouldn't say that though. Although I do find this season to be lackluster, its mostly because it lacks some genres I like. Smile down the Runway has been a delightful surprise for me. Again, anime turning some niche subject into great story telling. ID: Invaded is basically Inception the anime and I've fallen completely for If my favorite pop idol made it to the Budokan, I would die. (thats two pop idol anime, I've fallen for, although this one is much less about the idols and more about the fandom). I need more Violent Evergarden in my life. Now that I've relied on my arsenal of shipfu's to clutch me through levels in the game. I need more Azur Lane in my life. Hell, if I could spend some gems to get more than the last 2 eps. I'd consider it. *Will whale for eps*

#RIP GeForce Now

I played this and it was pretty f'in awesome. Keep in mind my hate for turn based games so I've never played the original. This will be a whole new experience for me as far as the story goes. The graphics are stunningly beautiful and the combat is fluid and satisfying. The voice acting is solid too. My only gripe is the camera is a bit wonky at times. I'll def be getting this.

Yeah that had to be it, there is no way they could just be giving quality beef away for a flat rate, not even US mid grade beef. My last company was well known for their top quality beef. and it was literally the last reason anyone was shopping there when everything started going down hill. They then brought in this Australian guy that had never been a CEO in the US, and immediately he took focus off the USDA Choice meat we were selling and puts in this Australian beef. We still had the good stuff but it never went on sale ever again and it was always the shitty Aussie steaks that went on $5.99lbs. Needless to say, people were pissed and said the quality was trash. I never had any returns on ribeyes in the first 10 years of being a manager there and all of the sudden it was a daily occurrence. Golden Corral is the lone buffet we have left in this city. We use to have a lot, Quincy's, Morrison's, Shoney's, Barnhill's, Fire Mountain. All gone, along with all the Chinese buffet's I previously mentioned. The food is just quantity over quality. Its not horrible, but its not better than anyone with a kitchen and youtube on the phone can make. Plus germs. No telling how many people have sneezed and coughed their coronavirus mucus droplets all over the line. Kids not washing their hands after picking their noise and butt. Now that I think of it, there is a huge rise of eateries that have open kitchens where you can see everything their doing, so nothing can happen like on that moving Waiting. There are a bunch of Casino's in MS that have luxurious buffets that I will eat at because of their food quality and how they are set up. They have it down to a science though, as the average person won't hurt their bottom line too much. You have to pay like $30-50 to get in, and the bathroom is on the outside, so once you leave you can't come back in. You gotta plan to eat there, I bet they get so many n00bs that eat 1 plate, drink too many refills and get up to realize what has happened. But anyways, the food is all top tier and the variety is crazy. Instead of a buffet line, its set up like a food court, and you can go to each station and get ribeyes, prime rib, lobster, crab legs, pizza, Chinese, Mexican, Italian, and in the center is the dessert island with chocolate fondue fountains to douse anything you want with. I guess the key is, no bathroom, and try to fill you up with less than $50 worth of food. I mean who can eat more than 1-2 ribeyes realistically along with other things? And its all fresh cooked. They only put out a little at a time, and there are always a lot of people there. You can request stuff because there are always cooks behind the glass, and a guy to cut the prime rib fresh. My grandma has the same issue with butter and cheese. Have you ever heard of some type of pill you can take to negate the effects of lactose intolerance? I don't know what it's called, I just know my grandma takes it in the morning if she knows shes gonna indulge that day. I can't afford to be intolerant. It runs in my family but so far I'm unscathed. I know this becasue my unhealthy diet probably has dairy products at #2 in my food pyramid behind red meat.

Everything is seasoned in the south. There is nothing served without seasoning. You have to ask for the bottle of steak sauce at any steakhouse around here and they'll passively look down on you like you're some type of disgrace to society. The steaks around here are juicy without marinade. They'll use some type of dry seasoning. Unless you're someone that likes well done steaks in which you are a disgrace to society. Outback is mediocre around these parts, and I refuse to believe Golden Corral makes any top tier meat since I know they gotta be using USDA select beef. I know McCormick is the most well known, but this is good stuff too, since its actually what the restaurant uses. This is what Golden Corral is around here. This is their standards. This is like 10 minutes from my house.

That's blasphemy. they are already seasoned to hell and back. The best part or a crawfish bowl outside the crawfish is how the potatoes and crown get all the seasoning too. Everything is spicy. I guess I should point out another southern cultural difference. Sauce is seen as an insult on many things unless its BBQ meant for the corresponding meats. Like using A1 or Hienz 57 means the steak is overcooked or poorly seasoned. Its a symbol of something helping you get through a terrible meal. This mostly pertains beef and pork while chicken is a grey area. Everything fried is an exception to the rule. Crawfish is so small its not even worth dipping. You pop them and eat them, and suck the seasoning from the head... which even a lot of people down south find that disgusting. Its not like you're sucking brains out or anything, its just the seasoned juices from the meat. Now there are some places that will peel crawfish and fry them up. I would say then that if you love cocktail sauce enough its worth it. Once you get the technique down, its easier and faster than peeling shrimp. Luckily around here you can go to a few hole in the wall seafood markets and pick up a few pounds already cooked. Otherwise its def a huge gathering event where a bunch of people eat it. Thus the big spreads you see most of the time. Best to do it the day before garbage pickup because the shells decay and smell absolutely horrible 24 hours after consumption.

Thought I'd give this its own post. Probably a good starting point. Nothing really interesting in this video other than he is hyping up his next video that will be out Friday or Monday. He also said he'll be back to regularly making videos again and to expect them every 3 weeks.

When RNGesus blesses you on your first 10 pull of the new banner. holy wow.

Kinda crazy they waited this long.

Sounds neat, but seeing a bunch of hipsters in the room kinda worries me. Viz Media is involved somewhere? I wonder if we'll get a Star Wars anime.

Nah they both make their own sauce. One guy has a huge mixer where he just makes a humongous vat of sauce daily. Like I said, to me its unique but as a big fan of pizza the only thing it really beats its frozen. On top of that I've never really been a red sauce fan either way. There is a regional chain here called Mellow Mushroom, and some other hole in the wall woodfire pizza places that have pizza without red sauce. They use an olive oil base instead and I prefer that when I can get it. For one it's much better for my acid reflux, and two it's just as moist without the tomato based sauce. I'm not really impressed with making your own mozzarella. Its the most mild tasting cheese out of the entire family and anyone can do it. It doesn't take very long to age. Plenty of places to pick up fresh real whole mozz around town. Pizza Hut def uses that low fat skimmed garbage. But the grease infused crust makes up for it. They use to make a pizza called the Big New Yorker, but that shit was super flimsy... it was still delicious though. Salted potatoes look good. I love skillet cooked baby potatoes. Lobster and Claim bakes is def a north eastern thing. You won't find that here, the gulf coast ecosystem is shrimp, crawfish, snow/dungeoness crab, red snapper, flounder, catfish, and oysters. I'd say shrimp is the most popular, steamed and fried. Oysters are a close second for their versatility. You can have them fried, raw, baked, and my favorite: char-grilled. Crawfish are the biggest cultural thing here though. Nothing like a crawfish boil. They're like mini lobsters, but you boil them similar to how you do cajun boiled peanuts. It was actually in that don'ts of the south video when they were pouring it all on that table with potatoes and corn. But when it comes down too it, most of it is fried just like everything in the south.

Boiled Peanuts are a southern delicacy. Boiling a raw peanut changes the taste. Its impossible to describe. If you ever see boiled peanuts in a can, avoid it. Its not good. Its as blasphemous as those Hormel canned tamales. I personally only like the cajun boiled peanuts. Normal boiled peanuts are just wet peanuts with a different taste But the spices make it heavenly when its done cajun style. I'm not buying the NY Pizza thing. I've watched so many videos of people with their NY pizzas. I fail to see how it can be any better than anywhere else. There are 2 New Yorkers that opened up pizza places here that make it as you described. Their pizzas are big, and foldable. And I do enjoy them, and mostly eat my pizza there because they are local, but its just different. I do like that grease bomb limp crust that Pizza Hut has every now an then, but they use that super processed cheese. Pizza is just bread, sauce, and cheese to me. The NY style pizza isn't overwhelmingly better. You can't make cheese or sauce into something more mindblowingly amazing, all you can do is make the bread different. There is a guy from Chicago that makes deep dish across the bay and I need to go try that since it seems unique. There is also a guy from Philly that has his own philly cheesestake shop, and its magical. But hes super old and I bet the place closes when he passes away. Same with one of the pizza parlors I mentioned. That dude is old and has like a few teenagers to run the register. He works 6 days a week and closes on Mondays I think, and Wednesday hes only open half the day. Basically he's the only one that makes the stuff and I doubt he'll share his secret and pass on the shop to someone else. Both those shops have like a 28 inch pizza as their largest size. Its so ridiculously huge. I dunno how some people get it into their car. The box is so big it barely fits through the door without tilting the pizza. We use to have Dinosaur BBQ sauce in the grocery stores around here. It was spicy and so good. Its hard to find now. It was def one of my favorites. We have a pretty good local BBQ scene here. But no one will ever convince me there is better BBQ than what I had in Memphis TN. Our Italian scene is kinda small. We have a few nice little places, and then bottom tier Olive Garden. Someone that i knew worked there and said all they do is open frozen bags and heat the stuff up. Our Mexican and Asian scene has exploded over the past 10 years or so. All the Chinese buffets went under around here with the rise of fresh and delicious sit down places. We have Chinese, Vietnamese, and a ton of Thai places which is probably my favorite. There was a Phillipine place but sadly that closed down. I think the city force them into it because they were operating out of a really old but big home that kinda was just in the middle of a business district. The building probably wasn't up to code and they couldn't afford to renovate. We have a lot of Hibachi and Sushi places, and my favorite, the anti-social hibachi places where they don't have the table and the performance that gets old after the 3rd time you seen it. I love hibachi food, I hate the cooking performance and all the other randos at the table I don't know. We also have a lot of hibachi to go places. All the homestyle cooking places went under too because no one really wants to go out and pay to eat something they make a home. Cracker Barrel is the closest thing to that we have left. Back to Mexican, If the Mexican places there don't have Lengua, Chorizo, and/or Tripe somewhere on the menu, it ain't mexican. Its just Tex Mex. Gotta have Tortas, Sopes, and Empanadas. I remember the first authentic place that opened here, they had a menu that was "american mexican" and then the second half that was in all Spanish. I'd always order from that after typing stuff into google translate. Eventually they translated it themselves in captions. Next thing you know we have like 5 or 6 now that serve the good stuff. You won't find ground beef anywhere at most of them. Def should check out that Irish Pub, probably the best lamb chops you'll ever have if they know what they're doing. There's one about 60 miles from me, that me and a few friends go visit on a special occasion. They have some of the best food there is. They make a killer ribeye, but I enjoy their Lamb Chops and these Jameson's glazed pork chops that are as big as a ribeye. EDIT: Oh I forgot, Our seafood scene is our pride and joy. We are the gulf coast after all. Red Lobster is trash. Nothing beast fresh caught seafood. There is basically a strip along the bayway of nothing but seafood restaurants. A little more west in Mississippi, there is an all you can eat catfish house, and there are just various seafood and seafood infusion places. There is one little in the know place that has seafood and burgers/steak/chicken dishes. I have some friends that are married, the husband hates seafood, so its their favorite place since he can get a burger or steak, and she can have a seafood platter and both parties are happy.