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The Platformers Podcast
From here:
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The Platformers Episode 67 : Karma Chameleon
by The Platformers
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The Platformers Episode 65 : Go Play Brawl
by The Platformers
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The Platformers Episode 6X : Buffer Overun
by The Platformers
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The Platformers Episode 63 : GDC - Gamers Don't Cry
by The Platformers
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The Platformers Episode 62 : Tranquility Base
by The Platformers
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The Platformers Episode 61 : Twisted Podcast Black
by The Platformers
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The Platformers Episode 60 : SuperCast VX
by The Platformers
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The Platformers Episode 59 : Not Sixty
by The Platformers
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The Platformers Episode 58 : Fifth Eight-th
by The Platformers
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Noise of the incapable.
by Brian Hayes (noreply@blogger.com)
at
One Stop Thought Shop
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More clear cut junk
by Brian Hayes (noreply@blogger.com)
at
One Stop Thought Shop
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Revenue increasing sickness
by Brian Hayes (noreply@blogger.com)
at
One Stop Thought Shop
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Your Daily Plastic
by Brian Hayes (noreply@blogger.com)
at
One Stop Thought Shop
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Healthcare? Just do it!
by Brian Hayes (noreply@blogger.com)
at
One Stop Thought Shop
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Cultural attitudes
by Brian Hayes (noreply@blogger.com)
at
One Stop Thought Shop
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If you could see it all
by Brian Hayes (noreply@blogger.com)
at
One Stop Thought Shop
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Jumpcore: A starting point for SDL/OpenGL games
by mcc
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Mechanically Separated Meat
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No surprise
by Brian Hayes (noreply@blogger.com)
at
One Stop Thought Shop
From Mechanically Separated Meat:
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Jumpcore: A starting point for SDL/OpenGL games
by mcc
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Jumpman Level Database
by mcc
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Jumpman
by mcc
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A Game of the Year 2008 Poll: Results
by mcc
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2009
by mcc
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Super Mario World vs. the Many-Worlds Interpretation of Quantum Physics
by mcc
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A Game of the Year 2007 Poll: Results
by mcc
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A Game of the Year 2007 Poll: Vote here
by mcc
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The Physics of Super Mario Galaxy
by mcc
Page 1 of 57 >>
NON-PROGRAMMERS READ THIS Here, download this silly physics toy: “Typewriter” Mac version Windows version (Linux users: Source below) Controls: Keyboard, mouse, F1, F4, ESC PROGRAMMERS READ THIS When I started writing Jumpman, something that frustrated me was that there are a couple of seemingly basic things that SDL/OpenGL doesn’t actually provide out of the box, and that I couldn’t seem to find a [...]
Clinton Hill Foodie Hummus
Ingredients:
1 can (14.5 oz) chickpeas, drained
2 tbsp tahini
1 tbsp pramigiano reggiano
1 tbsp extra virgin olive oil
1 tsp cayenne pepper
1 tbsp red pepper flakes
1 tsp ground red pepper
1 tbsp lemon juice
1/2 leaf fresh sage
1/2 leaf fresh basil
1 tsp kosher salt
1 tsp black pepper
Directions:
Place the ingredients in a food processor. Turn on the food processor.
Now that Loulou is no more, it looks like we can look forward to another new restaurant on Dekalb. Brownstoner is saying that it looks like it will be Italian.
While I like Anima, Il Torchio's been sorely missed. I'd love to see something else in that vein.
Saffron Risotto With Sea Scallops
Ingredients:
1 - 1 1/2 cups abborio rice
32 oz chicken broth (I use the Pacific Foods organic broth and really enjoy it. Homemade is best, of course)
1 cup diced shallots
4 cloves of garlic, diced
6 tbsp butter
1/2 cup dry white wine
1 - 2 tbsp saffron threads
1 lb sea scallops
4 tbsp extra virgin olive oil
1/2 cup parmigianno reggiano
1 leaf fresh sage, cut into small pieces
kosher salt
pepper
fresh parsley to garnish
Directions:
Start the chicken broth in a small pot over low heat. Once hot, put the saffron threads in 1/2 cup of broth and set aside.
In a large pot, combine 2 tbsp butter and 2tbsp olive oil over medium heat. When the butter is melted and the oil is hot, add the shallots and the garlic and stir until evenly coated. Cook for 2-3 minutes and add the white wine and the sage. Continue to cook until the shallots are translucent.
Add the rice and stir until evenly coated. Add one ladle's-worth of the chick brother and stir it in. Add the saffron/broth mixture and stir.
Continue to add a ladle's-worth of broth every time the rice has soaked everything up. I used about 1 1/4 cups of rice, and this took all 32 oz of the broth, one ladle at a time. You'll keep adding broth until the rice is done, and sometimes you'll have some broth left over.
Once you've started adding brother to the risotto, it's time to cook the scallops. Lay them flat on a plate and season them with kosher salt and freshly-ground pepper. I had enough scallops that I had to cook them in two batches, but that will depend on how big the scallops are. If you can do it in one batch, great.
In a skillet, heat up 2 tbsp butter and 2tbsp oil. Toss in the scallops so that they're not touching (another reason you may need to do two batches). Turn as necessary so that they're evenly cooked, taking care that they don't stick to the pan. Cook for 5-10 minutes until they're nicely browned on all sides.
Once the scallops are done, remove them from the skillet and place in a bowl or plate on a paper town to drain.
Once the rice is cooked, add the remaining 2tbsp butter and the 1/2 cup for parmigianno reggiano and stir vigorously. I also added some of the scallop drippings here to give it some extra flavor.
Plate the risotto and place some scallops on top along with some ground pepper, parsley, and mo parmigianno reggiano.
This is some incredibly sad news, courtesy of The Local:
LouLou, the French restaurant at 222 DeKalb Avenue is, in fact, closing today. And the increasingly familiar combination of growing rent, shrinking revenue and new opportunities elsewhere are to blame, an owner says.
“We’re down 50 percent from last year,” said William Snell, LouLou’s chef and part owner along with his wife, Christine. “It’s gotten to the point where I could work for someone else and make more money.”
But rather than shuttering LouLou and taking a job at another restaurant, the Snells said they are moving to the Lake Champlain region of Vermont — their three kids in tow — and opening shop there. The new restaurant, Tourterelle, is slated to open in early September.
Unless there was some sort of translation error, Suda51 has confirmed that No More Heroes: Desperate Struggle is almost done. So its right on track for its early 2010 release date. Hold on. It's just the middle of 2009 now....
Seems so, according to Brownstoner.
According to a guy we spoke to in the doorway of Der Schwarze Kolner, the German-style beer garden should be open by the end of the month.Short and sweet. I, for one, am very excited. I've spent more time at the Astoria beer garden(s) this summer than I have in years.
Chunks Burgers
Ingredients:
1.5-2 lb ground sirloin
1 tbsp minced garlic
2 tbsp Worcestershire sauce
1 tbsp cayenne pepper (I add a bit more usually, but I like things spicy in general)
1 tsp paprika
1 tsp oregano
2 tbsp Montreal Steak seasoning
1 tbsp Chicago steak seasoning
1 tbsp cracked black pepper
1 tsp kosher salt
Directions:
Mix everything together in a large bowl and form into patties. Grill, fry, or otherwise cook to order - I prefer mine medium rare to rare, but it depends on the quality and freshness of the beef.
The hardest part about anticipation is that of the unknown. Looking forward to the latest installment in a series comes with its own set of luxuries. Most importantly of all is that you kind of know what to expect. One's...
If you were able to see inside my room, you’d observe that my pants are slumped over in the corner. That is because they have been charmed off by the likes of New Play Control Donkey Kong Jungle Beat, and...
Like caviar wrapped in Jelly Belly, there’s been a strange trend of putting together games that by all appearances are for children, but quickly reveal themselves to be for an audience of finer tastes. I’m not talking about that copy...
Good lord, if you haven’t updated your RSS feeds, do so right this instant. There’s this awe-inspiring article at the TimesOnline that just crumbles Nintendo’s bright future. But I recommend you only give it a read if you haven’t read...
Blogfest last night turned out to be a whole lot of fun. I was a little perturbed at myself for not getting around to submitting any pictures for the photo-blogging tribute videos, and I'm not sure how valuable the "blogs of a feather" breakout sessions were, but all in all it was a really positive event.
The after party was the real event for me, though. I met up with the talented bloggers who write Myrtle Shuffle and Nostrand Park before heading over to Galapagos. While there, we quickly joined up with Andy from The Local before eventually creating a serious Clinton Hill blogging team with Clinton Hill Chill, Lester from Clinton Hill Blog, and Gabrielle of Still Hip.
Afterwards, Alice and I headed over to Rope for one last drink - or two - before calling it a night.
I didn't take many pictures, but I do have a few and I'll update this post later once I have a chance to get them off the camera. It was a great night that I'm paying for a bit this morning. Bourbon is bad for you, kids.
I'm about to leave the house for Brooklyn Blogfest tonight. There's actually zero people going that I've ever met in real life, so if you're going to be there, please please please feel free to find me and say hi.
You can follow my exploits on Twitter, as I'm sure I'll be updating regularly. I'm bringing my camera, so if there's any food worth taking pictures of, this humble reporter will be Johnny on the spot.
The Greene Hill Food Co-op, Clinton Hill and Fort Greene's nascent grocery cooperative, is having a gathering to spread the word about the endeavor and give us another chance to meet our neighbors.
Go-Go Grocery!
A Greene Hill Food Co-op Gathering
Sunday May 17th
2nd floor at Red Bamboo: 271 Adelphi (at Dekalb)
Google Map
Doors: 4:30 PM
$5 a person
Come meet your neighbors, and get the inside word about the Co-op.
Food, Fun, Friends
Win cool prizes by playing BINGO, featuring Rich Awn, the voice of Green Air
Pin the Tail on the Co-op: help decide the location of our store
Favorite Food Group Darts: aim for your favorite food group and then write down which product you’d like to see on our shelves!
Doors: 4:30 PM
BINGO: 5:00 PM
http://www.greenehillfoodcoop.com/
Alright, so Kotaku posted this story about how poorly Major Minor's Majestic March sold piss poorly in Japan (and I imagine North America will be following suit). Being the latest game from Parappa the Rapper "masterminds" Masaya Matsuura and Rodney...
Today I'd planned on staying inside, out of the rain, and getting a lot of cleaning done. Imagine my dismay when it suddenly turned out to be nice and sunny out! Not one to waste a nice day, but also not prepared for a BBQ or any other nice day culinary pursuit, I decided to fire up some bloody marys. Would you like my recipe? I thought you might.
I'm not one for anything super fancy in a bloody mary. I like it spicy and flavorful, but easy to make. I want to use ingredients I always have around - if someone says they can't make a good bloody mary because they're missing mandrake root or some nonsense, just tell them to step back, you've got this one.
Brian's Bloody Mary
Ingredients:
Tomato juice
Vodka (amounts of the first two are to taste)
1/2 tsp horseradish (I use the Gold's horseradish you can get anywhere)
1 tbsp lemon juice
1 tsp worchestershire sauce
1/2 tsp Frank's Red Hot (or any good hot pepper sauce)
Dash of freshly ground pepper
Pinch of kosher or sea salt
Directions:
Um, mix! Seriously - fille a highball glass about 2/3rds of the way with tomato juice, and pour in as much vodka as you like. Add the rest of the ingredients, stir, and then add ice or pour into an ice-filled glass.