• Welcome to droqen's forum-shaped notebook. Please log in.
Menu

Show posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Show posts Menu

Messages - droqen

#1
Active Projects / Re: droqever diary
March 13, 2024, 03:54:09 PM
March 13
Today's game was very instructive, but I'm not proud of it... It isn't a game that I "wanted" badly enough (Agnes Martin).
What I learned
- sound makes a huge difference, but in terms of process it feels like a large extra step of effort/polish
- interactions with npcs and interfaces, still lots to explore there
- style with "head" and "body" as different sprites really increases the amount of work (2x area does that), but stylistically doable and useful

Meta:
- sometimes I don't feel like making an ending. Could be nice to have an automatic ending structure available to me like 31 had?
#2
Active Projects / droqever diary
March 13, 2024, 03:50:36 PM
(Place held)
#3
https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/

AMOUNT FOR ONE 10" PIE.
Multiply measurements 1.5X listed, if doing one big and one small (using our pie plates)


Ingredients for saucepan 1
1 cup frozen green peas (do not forget!)
1 cup sliced carrots
½ cup sliced celery
1 pound skinless, boneless chicken breast halves - cubed (do this last, after cutting solid ingredients for saucepan 2)

Solid ingredients for saucepan 2 - cut this before cutting chicken
⅓ cup chopped onion (goes with stick

Sticky/wet ingredients for saucepan 2 - to measure/weigh
⅓ cup butter (75g)
1 ¾ cups chicken broth
⅔ cup milk

Dry ingredients to measure
⅓ cup all-purpose flour (40g)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed

Saucepan 1
Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.

Saucepan 2
While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed

Slowly stir in chicken broth and milk.

Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.

Crusts - /!\ First, prepare to bake. Oven should be preheated to 425 F.
Place chicken and vegetables (Saucepan 1) in the bottom pie crust. Pour hot liquid mixture (Saucepan 2) over top.
Bake immediately.
Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Done!
#4
Recipes & Ingredients / Re: Grandma's Pastry
March 09, 2024, 07:13:49 PM
FOR FOUR CRUSTS
Ingredients
440g all purpose flour
½ tbsp salt (actually a little less: 0.44 of a tbsp)
151g lard cold and cubed
151g butter cold and cubed
2 tsp vinegar
1 egg lightly beaten (technically we want 2/3 of an egg, but 1 is close enough)
Ice Water


reducing the recipe "for four crusts" was not necessary or desirable for us, it made too little pastry dough: the full recipe would likely make four appropriately-sized crusts for our pie pans.

made for Chicken Pot Pie Filling ("IX"). turned out great!
#5
Recipes & Ingredients / Re: Grandma's Pastry
March 09, 2024, 06:56:49 PM
Found a recipe that has startlingly similar proportions but is more 'modern,' instructions are more detailed, and it uses ice water.

Recipe: https://www.theartofdoingstuff.com/the-pie-dough-recipe-a-crust-of-butter-lard/

MAKES SIX CRUSTS (size unspecified)

Ingredients
5½ cups all purpose flour (660g)
2 teaspoon salt
½ pound lard cold and cubed
½ pound butter cold and cubed
1 tablespoon vinegar
1 egg lightly beaten
Ice Water

Instructions

1. Whisk together flour and salt* then cut in butter and lard with a food processor or pastry blender. Cut dough until it's crumbly but fat pieces are still pea sized or so. (If your food processor is small, you'll have to do this recipe in 2 batches because it'll be too much for your machine)

2. Add your egg and vinegar to a measuring cup and then top it up with ice water until you have 1 cup of liquid.

3. Add liquid to the dry ingredients in a slow stream just until dough comes together. You may not need all the liquid.

4. Dump the contents onto a large piece of plastic wrap then fold the plastic in towards the dough repeatedly until a ball forms. Try not to touch the dough with your warm hands.

5. Divide the dough into 6 balls. (if you made a half recipe, then divide into 3 balls)

6. Wrap dough in plastic and flatten them into discs. Refrigerate for at least half an hour before rolling out. This is also the point that you can put the dough directly in the freezer for using later.

7. When you're ready to make PIE! roll the dough out onto a lightly floured surface with a lightly floured rolling pin. Drop it into your aluminum pie pan, flute the edges and bake however your recipe requires.

*You can add ¼ teaspoon of spice per dough ball.  For instance if you're making the full recipe for 6 balls of dough, you'd add 1.5 tsps of spice to the dough.  Just add it to the dry mixture of flour and salt. Cinnamon, nutmeg and pumpkin spice are good choices for apple or pumpkin pie.  Thyme or celery seed are good choices for savoury pies.  Work within the herbs/spice combinations used in your filling recipe.
#6
Close reading / Re: Breaking the Horizon
February 27, 2024, 01:21:16 PM
Quote from: Ezra. . . I've been reading a book called The Characteristics of Games . . . They have this discussion of "climbing the heuristic tree" meaning discovering increasingly subtle heuristics to guide your play of a game. They break them into "state heuristics" AKA how you evaluate how "well" you're doing in a game. Assigning points to pieces in chess is one such heuristic. Then there are strategic heuristics which are about how to play well.

. . . state heuristics are kind of required before you can come up with strategic heuristics

Ezra wrote this to a small group and it sat in mind for... wow, was it really just nine days? Well, it settled in mind and it felt like something from a very long time ago. Seriously, one or two months at least!

Well, I guess I have been going through a lot of life changes. A full, dense time has that kind of effect: every day feels long.

Anyway, I wanted to quote this because I realized how connected this idea of "state heuristics" was to breaking the horizon -- it is the horizon specifically! What I write earlier in this thread, "live with an explanation of the game-world as if it is the truth," is just as well or better understood as a "having a state heuristic."
#7
as a child i think i thought that the idea of my toys belonged to me, and at some point i began to understand 'how the world works' and they became entities projected into my life from afar, rather than something from my life. i don't know who's right.
#8
Vessels & Memories & Deep Feelings / Vessel 10 -- Pikachu
February 24, 2024, 12:29:52 PM
When did you realize
that Pikachu belonged to an inhuman entity
and not you?
#9
Recipes & Ingredients / Lentil Soup (from my inbox) [0?]
February 24, 2024, 12:29:29 PM
1 tablespoon olive oil
1 medium white onion, peeled and diced
2 medium carrots, diced
5 cloves garlic, peeled and minced
6 cups vegetable stock (or chicken stock)
1 1/2 cups red lentils, rinsed and picked over
2/3 cup whole-kernel corn
2 teaspoons ground cumin
1 teaspoon curry powder
(optional) pinch each of saffron and cayenne
zest and juice of 1 small lemon
fine sea salt and freshly-cracked black pepper

I found this emailed to myself. I hope it works as a recipe. It may be the same as a recipe I've already made, just from a different source? Not sure. Will not expend brain cycles figuring that out.
#10
Restaurants & Packaged Food / Re: Chocolat de Kat
January 02, 2024, 05:34:56 PM
Oops, I missed taking notes on two of them! Here they are:

Milk Choco Galaxy

Rocher
#11
Close reading / Re: The Best Interface Is No Interface
January 02, 2024, 11:47:33 AM
The Best Form Is No Form

I don't actually believe this, but... well... I'll be back after processing these thoughts.
#12
Close reading / Re: The Best Interface Is No Interface
January 02, 2024, 11:46:54 AM
Some of what Ellis Hamburger discusses in the Foreword is very immediately relevant to my thoughts on 'transcending form'...
QuoteThe point isn't to remove the ring, or to make photos disappear after they've been seen. The point is to understand how we use communication products . . .

. . . The key is forgetting what we've learned about interfaces, and using our instincts (instead of hot trends like "ephemerality") as guides.
#13
Close reading / Re: The Best Interface Is No Interface
January 02, 2024, 11:42:30 AM
I'm going to read this book a second time!
#14
Close reading / Re: On the Internet
December 29, 2023, 01:17:16 PM
Chapter Three, Disembodied Telepresence and the Remoteness of the Real
#15
Close reading / Re: On the Internet
December 29, 2023, 01:16:17 PM
Dreyfus now enters the realm of telepresence; if indeed human interaction is necessary, and the state of telepresence is now, as he puts it, infra-human, what might telepresence offer us in the future...?