@SamTallen67@Meatdaddy84@dirtyGIFfer@ilySalt@nikgeneburn 90% of my raids are on Labs. You’re talking out of your ass.
Queue times are 15-30 seconds these days. Go run some and get back to me because you’re clearly posting from a standpoint of the game in a completely different state
@SamTallen67@Meatdaddy84@dirtyGIFfer@ilySalt@nikgeneburn Only thing you’re accurate about on labs PvP is the use of free look while sprinting past doors. Easy to learn, so it’s just skill diff
M4s are common but nobody is “running the same meta m4 kit”
Thinking your skill tree is a big issue in fights is comical. Hit shots
@Unposiple@IBickCoding@nikgeneburn If they don’t do seasonal rewards, quests, status’ etc that would be even worse tbh. There’d be zero incentive for players
I personally think it’s a good idea to at least attempt before writing off like many have done so far, but I do see where the hesitation comes from
@Unposiple@IBickCoding@nikgeneburn Seasonal concept is great, but does Tarkov have the player base to support it? This is what I feel most people are worried about
Player base is already split between PvE and PvP and now they’re going to split the PvP player base even further with seasonal
The finish to St. X vs. Male was better than any dunk contest I’ve seen this decade.
No exaggeration- watch the full 2-minute clip, uncut, via @glicod.
St. X wins Round 3, 83–68, and leads the season series 2–1. These teams could meet two more times this year.
@nikgeneburn Don’t make me lose scav rep for killing bosses and guards. I get auto aggro being a thing so players can’t farm free gear but if those fuckers want to start lighting me up when I’m walking around looking for bolts and lightbulb’s I shouldn’t get punished for killing them
@4Awesometweet@CBSNews Then the other half of the plant we have big cookers where we cook and pasteurize cheese slices. Which is made using the natural cheese and adding in whey protein, water and the other ingredients.
I call it white trash cheese, but it holds its place for certain foods 😂
@4Awesometweet@CBSNews Believe these are natural cheeses being shredded and prepped, not pasteurized American cheese.
I work at a cheese production plant for Kroger and basically we get 640 pound blocks of the cheese types from cheese manufacturers, then shred it, slice it, etc and put it into bags