@TelecomPedestal@highelven They take 23 hours to build, and you can get the BPs from relics really easily to build a backlog.
If you must (really don't) buy them with plat, buy them in the three packs, not through the easy access menu. It's 20 for one, or 35 for three.
@BostonGame777 I loved God Eater Burst on PSP. Ren was such a great character. Later games don't have the same feeling for me. Chi-Yu and Hannibal were my favorite aragami.
@Jenaris_Lona@PlayWarframe It's really hard to use snipers justifiably. When the other three members on your team can delete rooms at the press of a button, and so much relies on rapid, steady kills, clicking heads just doesn't mesh with the gameplay, outside the odd "I spread damage" abilities.
@ManBlinded@ThunderBrush@StormslayerDev It's great hearing about how the optimization team lead is excited to upgrade their test rig from a 2080 to a 1080. And no, that's not a typo.
@ThunderBrush@StormslayerDev Kills me that they bought out PhysX just to chuck it in the bin. Much like the loss of EAX.
Warframe has always been big on graphical spectacle; physics is right up their alley. Would have been a perfect fit, especially with how much they do with ragdolls.
@shas_kais The core issue I have with all this introspection is that the setting practically runs on handwaving introspection into "don't ask about it" levels. I dunno, just feels like they're trying to get people to stop liking it. I doubt it, but that's what it feels like.
@sonikudzu@HughHoult@SYNESTHEIZURE That's fair, it might not fit for you. I consider the carcasses free because I'm buying them for the meat anyway, I don't reduce my broth so I don't have to watch the pot, and for me it was a noticeable improvement over boiling it on the stove for however long.
@sonikudzu@HughHoult@SYNESTHEIZURE Pressure cookers won't reduce like that. You'd have to simmer it separately. Use water to match what you want for the final result, as long as it's over the minimum liquid requirement. I put in 4 cups water for mine, and get about 4-5 out, with 2 Costco carcasses.
@sonikudzu@HughHoult@SYNESTHEIZURE That would explain it, probably. Do you let it reduce while you're simmering it by chance? Honestly I would not have thought to use only feet over a whole carcass.
@sonikudzu@HughHoult@SYNESTHEIZURE What did you use? I tried the "whole shredded chicken" method, for 1h30 under pressure, and both came out rich and gelled up firm. Two whole chicken carcasses also gels up just fine; not as rich or good though.