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L.A. Times on Game Reviewer 'Playola'
madmancarman writes "Celebrity parties, target practice with automatic weapons, and free trips to spend the night in haunted castles are just some 'perks' game reviewers enjoy as described by this article from the L.A. Times. The reviewers say this has no effect on their reviews, but we've all heard politicians say the same thing with respect to their jobs. Maybe Ion Storm should have spent some more money on Daikatana junkets?"
You can take away my Karma, but you will never take my FREEDOM!
first post
I AM YOUR MASTER, COCK!
klerck i will fucking widen your ass when i stick a fucking steel tipped boot up there.
1. Drill hole in watermelon.
2. Fuck watermelon.
This is my first post...HI!
See, since they finally passed some sort of campaign finance reform bill, congress just has wayyy too much time on it's hands, and is doing things like the CBDTPA.
Well - all we need to do is get them a bit sidetracked - and this is exactly what will do it! Game Reviewer Finance Reform!
Whohoo! *grin*
Groove Salad -- a nicely chilled plate of ambient grooves and beats.
Its UI testing of the most henous kind. Its a testers nightmare because reproducability is next to none. To quote my friend "It makes you hate playing games."
On the other hand being a game reviewer would be total rock, you get to play the game a few times and tell the world what you think.
In short the parent post is 100% correct, testing sux, reviewing is much cooler.
"You can now flame me, I am full of love,"
THE ULTIMATE ENCHILADA
FILLING:
4 cups shredded Carne Seca (dried beef) or the following recipe for Carne Machaca:
2 to 2-1/2 lbs. boneless beef roast, cut in large pieces
1 small onion, coarsely chopped
1-2 Tbsp. ground hot chile
water
Place ingredients in pan and cover with water and simmer for an hour and a half or until the meat starts to fall apart. Remove the beef, strain the broth, and save for the sauce. Allow the meat to cool and shred the meat by using 2 forks or your fingers.
SAUCE:
3 Tbsp. flour
4 Tbsp. oil
1 cup onions, chopped
2 cloves garlic, chopped
6 chopped green New Mexican chiles, roasted, peeled, seeded or 2(4 oz.)cans
1/2 tsp ground cumin
2 medium tomatoes, peeled, seeded and chopped
3 cups reserved beef broth
Combine flour and 3 Tbsp. oil to make a roux. Saute the mixture, stirring constantly, for 3-4 minutes. Set aside. Saute the onions and garlic in remaining oil. Stir in chiles, cumin, tomatoes, and broth. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in the roux and simmer fir a few minutes to thicken. NOTE: I add 2 Tbsp. hot chili powder
THE ENCHILADAS:
24 corn or blue corn tortillas
oil
2 cups shredded Monterey Jack cheese
1 cup chopped onions
shredded lettuce
chopped tomatoes
Fry tortillas briefly in hot oil to soften. Drain on paper towels.
To assemble: For each enchilada stack, place a little sauce on bottom of casserole dish, place a tortilla on top, then the beef, some cheese and onion, then some sauce. Repeat the procedure for 3 more layers and finish with a tortilla. Pour the sauce over the top. Bake at 350 for 15 minutes. Serve with lettuce and chopped tomatoes. May be topped with a fried egg if desired.
OPEN IT!