Zorind's recent activity

  1. Comment on Valve announces new hardware: Steam Frame, Steam Controller, and Steam Machine in ~games

    Zorind
    Link
    Steam Machine Companion Cube skin from dbrand interest check is now open. Honestly, what console skins were made for. https://dbrand.com/shop/limited-edition/companion-cube

    Steam Machine Companion Cube skin from dbrand interest check is now open. Honestly, what console skins were made for.

    https://dbrand.com/shop/limited-edition/companion-cube

    3 votes

  2. Comment on Valve announces new hardware: Steam Frame, Steam Controller, and Steam Machine in ~games

    Zorind
    Link Parent
    If the frame isn’t too expensive, I’d love to pick it up. I played a lot of Beatsaber in college on my Oculus (before it was acquired by Facebook). But I haven’t played in years since it was wired...

    If the frame isn’t too expensive, I’d love to pick it up. I played a lot of Beatsaber in college on my Oculus (before it was acquired by Facebook). But I haven’t played in years since it was wired and a hassle to set up, and space constraints.

    Wireless is a big plus, and not being owned by Facebook is an even bigger plus.

    14 votes

  3. Comment on Valve announces new hardware: Steam Frame, Steam Controller, and Steam Machine in ~games

    Zorind
    Link Parent
    DDR5 RAM has gotten very expensive recently though, so not sure if that will have a big impact on the price or not. Edit: probably not a huge impact since “only” 16gb.

    DDR5 RAM has gotten very expensive recently though, so not sure if that will have a big impact on the price or not.

    Edit: probably not a huge impact since “only” 16gb.

    10 votes

  4. Comment on Valve announces new hardware: Steam Frame, Steam Controller, and Steam Machine in ~games

    Zorind
    Link Parent
    This is just the first time I’ve heard of it, so I didn’t think to use the term.

    This is just the first time I’ve heard of it, so I didn’t think to use the term.

    2 votes

  5. Comment on Valve announces new hardware: Steam Frame, Steam Controller, and Steam Machine in ~games

    Zorind
    Link Parent
    The detail about the steam frame using eye tracking to make areas of the screen more detailed seem absolutely wild to me. Crazy cool technology if it works well, but might be a train wreck if it...

    The detail about the steam frame using eye tracking to make areas of the screen more detailed seem absolutely wild to me. Crazy cool technology if it works well, but might be a train wreck if it doesn’t.

    7 votes

  6. Comment on Valve announces new hardware: Steam Frame, Steam Controller, and Steam Machine in ~games

    Zorind
    Link
    I am very, very intrigued. I was between buying a Steam Deck and a Switch 2 for couch gaming at home & during plane travel, and ended up getting the Switch 2. Depending on cost of the Steam...

    I am very, very intrigued.

    I was between buying a Steam Deck and a Switch 2 for couch gaming at home & during plane travel, and ended up getting the Switch 2.

    Depending on cost of the Steam Machine, I’ll be seriously considering picking that up so I can play my Steam games on the TV without having to hook my computer up to it, or trying to set something up with using Moonlight (or something similar), and a Raspberry Pi…mainly because I haven’t gotten around to doing that yet and I’ve been thinking about it for over a year at this point.

    I much prefer Steam over the Nintendo Store since things go on sale on Steam much more frequently…but the Switch 2 was mainly picked up for Mario Kart, other Nintendo games, and Silksong anyway.

    5 votes

  7. Comment on Tildes Book Club - We are Legion (We are Bob) - How is it going? in ~books

    Zorind
    Link
    Unfortunately it looks like my library doesn’t have the ebook, so not sure if I’ll be able to read it or not. I’m bad at physically going to the library, but I might try to before some travel I...

    Unfortunately it looks like my library doesn’t have the ebook, so not sure if I’ll be able to read it or not. I’m bad at physically going to the library, but I might try to before some travel I have coming up.

    2 votes

  8. Comment on What are some of your favorite stews/soups? in ~food

    Zorind
    Link Parent
    Update: tonight was stew night, and I did end up making the Gochujang Potato Stew. I roughly doubled the recipe, but didn’t fully double the amount of Gochujang because usually soups will get...

    Update: tonight was stew night, and I did end up making the Gochujang Potato Stew. I roughly doubled the recipe, but didn’t fully double the amount of Gochujang because usually soups will get spicier as they sit & I’ll be eating this for lunch throughout the week, so we’ll see if by Thursday I’m melting or not.

    It was very tasty tonight, so thanks for the rec!

    https://ibb.co/6JNdybHR

    1 vote

  9. Comment on Crossdressing Garbage in ~creative

    Zorind
    Link Parent
    I can understand your frustration with a friend “throwing away their life”, but I don’t think it’s fair to equate your friends’ experiences to the experiences of the OP. While you are welcome to...

    I can understand your frustration with a friend “throwing away their life”, but I don’t think it’s fair to equate your friends’ experiences to the experiences of the OP.

    While you are welcome to share your lived experiences, I think they would be better taken if they were shared in a way that didn’t come across as directly attacking the OP, on a post where they’re explicitly being vulnerable and sharing insecurities.

    12 votes

  10. Comment on What makes a game, a game? in ~games

    Zorind
    Link
    Is a password form a game? Is this password form a game? (neal.fun link).

    Is a password form a game?

    Is this password form a game? (neal.fun link).

    3 votes

  11. Comment on What are some of your favorite stews/soups? in ~food

    Zorind
    Link Parent
    Ooh that gochujang potato stew sounds really interesting, I’ll have to try it! Thanks for all the recipes!

    Ooh that gochujang potato stew sounds really interesting, I’ll have to try it!

    Thanks for all the recipes!

    1 vote

  12. Comment on What are some of your favorite stews/soups? in ~food

    Zorind
    Link Parent
    Fair, but sad - hatch green chilis are delicious Unfortunately that one is right out for me, my wife is allergic to peanuts lol

    I used bell peppers instead of green chilies

    Fair, but sad - hatch green chilis are delicious

    I made a version of this one

    Unfortunately that one is right out for me, my wife is allergic to peanuts lol

    3 votes

  13. Comment on What are some of your favorite stews/soups? in ~food

    Zorind
    Link Parent
    To be honest, “idk some <spice> I guess” tends to be how it goes for me for most recipes anyway

    To be honest, “idk some <spice> I guess” tends to be how it goes for me for most recipes anyway

    2 votes

  14. Comment on What are some of your favorite stews/soups? in ~food

    Zorind
    Link
    Semi-related, I use the Mela app for storing recipes, and highly recommend it. It makes it easy to just grab the recipe without all the cruft from recipe sites, and then I can also have it export...

    Semi-related, I use the Mela app for storing recipes, and highly recommend it. It makes it easy to just grab the recipe without all the cruft from recipe sites, and then I can also have it export ingredients to my “shopping list” reminder which is very helpful.

    (And I can export the recipes to PDFs for printing, or Markdown for posting on Tildes). I swear this isn’t an ad. There is a one-time fee for getting access to all the features, but I gladly paid it because I much prefer a one-time fee over a subscription.

    And while it does have a “proprietary” format for storing the recipes, I think the dev mentioned it’s basically just JSON under the hood, so if they ever stop supporting it I’ll still have the recipes in an exportable format.

    3 votes

  15. What are some of your favorite stews/soups?

    ~food Ask (recommendations)
    Now that it is finally fall weather in the Midwest, I have been back to making stews/soups. My current go-to’s are Zuppa Toscona, Pozole Rojo, and I just made some Kartoffelsuppe (German Potato...

    Now that it is finally fall weather in the Midwest, I have been back to making stews/soups.

    My current go-to’s are Zuppa Toscona, Pozole Rojo, and I just made some Kartoffelsuppe (German Potato Soup with Sausage), but I’m looking for more! Any stew-like meal that’s hearty and warm - I like to make a big batch Monday night & eat it for lunches throughout the week, so preferably ones that reheat OK.

    I love the Dapanji I’ve had from a local place with hand-pulled noodles, but that seems a bit out of my skill level or comfort-zone to try to make.

    What are some of your favorite stews (preferably with recipes)?

    Recipes

    Zuppa Toscana

    Zuppa Toscana (Olive Garden’s Italian Sausage and Potato Soup) – Bupkis.org

    Source: bupkis.org

    Ingredients

    Ingredients:

    • 2 Pounds Low-starch potatoes , washed, eyes removed and sliced into 1/4 inch disks. Peeling is optional.
    • 2 Pounds Hot and/or Sweet Italian Sausage Links
    • 1 Large Bunch Kale (it looks like a lot but will cook down)
    • 1 Large Yellow Onion, diced small
    • 2 T Garlic, mashed. Approx 8 cloves (see instructions)
    • 8 Ounces Half and Half
    • 4 Cups Reduced Sodium Chicken Stock
    • 6 Cups Water
    • 1/2 Teaspoon Ground Red Pepper (to taste)
    • 3/4 Teaspoon Kosher Salt (to taste)

    Instructions

    1. Fill a large pot with water, bring it to a rolling boil and add some salt – about the same amount of salt as if you were making pasta. Fill a large bowl with cold water and some ice. Put a large colander in the sink.
    2. Cut the base off the head of kale and roughly tear the leaves into 2″ pieces, discarding the hard portion of the rib, and place in the colander for later. Olive Garden leaves the rib in, but I think it’s too big and hard to put on a soup spoon.
    3. Place the garlic in a mortar and pestle with a heavy pinch of kosher salt and mash until liquid, or finely mince, then grind with the back edge of a knife. You need at least two heaping Tablespoons of mashed garlic when you’re done.
    4. Cut the raw sausage into 1/2 inch chunks with shears or a knife. Add a little oil to the bottom of a large pot. Add the sausage. Sauté on medium until fully cooked and you have developed a good deal of fond (brown stuff) on the bottom of the pot.
    5. Pour off grease as necessary and build as much fond as possible without burning or drying out the sausage.
    6. Remove the sausage and save. Pour off the excess fat, leaving just enough to coat the bottom of the pot.
    7. Drop all the kale into the boiling salted water. Wait a few seconds until the kale turns bright green, then immediately dump the boiling water and kale into the colander in the sink. Then dump the hot, drained kale into the bowl of ice water and swish it around. Dump the chilled kale into the colander to drain.
    8. Add the finely diced onions and sauté on medium until soft, nicely browned, and more fond develops.
    9. Add the garlic and continue stirring until just fragrant and soft (probably about a minute). Be careful to not to burn or brown the garlic. Add the ground red pepper and mix.
    10. Add a small amount of water and deglaze the bottom of the pot (scrape up all the yummy brown bits).
    11. Add the rest of the water, the chicken stock, the potatoes and sausage.
    12. Bring to a slow simmer and continue simmering until the potatoes are soft.
    13. Add the kale then turn off the heat.
    14. Immediately before serving, add the half and half, and serve with some nice home-baked Ciabatta bread.
    Quick Pozole

    Quick Pozole

    Source: bupkis-org.github.io
    Servings: 8

    Ingredients

    • 2 tsp Vegetable Oil
    • 19 ounce package Ground Turkey or Chicken 93% Fat Free
    • 1 Onion, chopped
    • 1 Jalapeño chile, seeded and minced
    • 4 Garlic Cloves, minced
    • 4 Cups Chicken Broth
    • 3x 15.5 ounce cans Hominy – rinsed and drained.
    • 1 28 Ounce Can Diced Tomatoes
    • 1-2 Tbsp blended Canned Chile in Adobo – found in a can in the Mexican Food section of the grocery store
    • 2 tsp Dried Oregano

    Garnishes:

    • 1/4 Cup Reduced Fat Cheddar Cheese, Shredded
    • 4 Radishes, cut into matchsticks
    • 3 Scallions thinly sliced on the diagonal
    • 1 Avocado, ripe
    • Red Pepper Flakes
    • 1 Lime, cut into wedges

    Instructions

    1. Take the can of Chiles in Adobo and puree in a blender, spice grinder or mortar and pestle.
    2. Heat the oil in a medium size pot until shimmering
    3. Add the Ground Turkey, Onion and Jalapeño and saute on medium until turkey is cooked and onion is soft but not browned. Add Garlic and cook until garlic is softened, but not browned.
    4. Add the Chicken Stock, Hominy, Tomatoes, 3-4 Tablespoons of mashed Chile in Adobo (to taste) and oregano, bring to a simmer, reduce heat and simmer uncovered until slightly thickened.
    5. Serve in bowls with the garnishes. Be sure to squeeze a lime wedge into each serving; it really wakes up the flavors and brings the dish to an entirely new level.
    6. Optional, add some Avocado slices.
    7. Serve with Chile in Adobo on the side for people who like it spicier.
    Kartoffelsupp

    Kartoffelsupp (German Potato Soup with Sausage)

    German Potato Soup with Bratwurst is an easy comforting recipe to add to your soup rotation this fall. It takes just 30 minutes to cook, and celebrates German cuisine, even if you can't get to Octoberfest.

    Source: theviewfromgreatisland.com
    Servings: 4 -6 servings
    Prep: 15min
    Cook: 30min
    Total: 45min

    Ingredients

    • 2-3 bratwurst, (or other German sausage)
    • olive oil
    • 4 cups chicken stock
    • 1/2 medium onion, (peeled and diced)
    • 2 stalks celery, (diced)
    • 2 medium carrots, (peeled and diced)
    • 4 white waxy potatoes, ((like baby reds or Yukon Gold), peeled and diced)
    • 1/4 head cabbage, (chopped)
    • 2 bay leaves
    • 1 tsp dried marjoram
    • salt and fresh cracked pepper, (to taste)
    • chopped fresh parsley, (for garnish)

    Instructions

    1. Put a drop of oil in a stock pot and brown off the sausages or brats. Let them get cook color on all sides, then add 2 cups of the chicken stock and bring up to a boil. Scrape any browned bits from the bottom of the pot. Lower the heat and simmer, covered, for about 10-12 minutes, until the brats are cooked. Remove the brats to a plate, and strain the broth and set aside. (I like to strain the broth because there will always be little bit and bobs floating around, and it's nicer without.) When the brats have cooled a bit, slice them.
    2. Meanwhile add a tablespoon of oil to a a new soup pot and saute the onions, celery, and carrots for about 4-5 minutes, just until slightly softened but not browned, stirring often.
    3. Add the potatoes, cabbage, and all 4 cups of the stock to the pan, along with the bay leaves, salt, pepper, and marjoram.
    4. Bring up to a boil, then lower the heat and simmer, partially covered, for 10-15 minutes, or until veggies are almost tender. Take a taste to be sure. Add the sliced brats and simmer for another 5 minutes until everything is perfectly tender.
    5. Taste to adjust the seasonings and serve hot with a sprinkle of fresh chopped parsley.

    Notes

    Variations:
    Stir in some sour cream, off the heat, to the finished soup.
    Season with caraway seeds.
    Add a leek, trimmed, diced, and well rinsed.
    Add peeled and diced celeriac or turnip.
    Puree the finished soup to a creamy consistency before adding the sausage.
    Brighten the flavor with a small touch of apple cider vinegar.
    *recipe adapted from Ren Behan

    39 votes

  16. Comment on Timasomo 2025: The Showcase in ~creative.timasomo

    Zorind
    Link Parent
    Omg those are cute fish! I tried to follow the link to your itch.io page to see more, but I think both links in that post go to the YouTube playlist Edit: I love your artwork for it, the fish are...

    Omg those are cute fish! I tried to follow the link to your itch.io page to see more, but I think both links in that post go to the YouTube playlist

    Edit: I love your artwork for it, the fish are so cute! If you don’t mind me asking, what’s your art process? Digital or do you draw and then upload?

    5 votes

  17. Comment on Timasomo 2025: The Showcase in ~creative.timasomo

    Zorind
    Link Parent
    I was not prepared for the final image showing how large the puzzle was. I knew 9000 pieces would be a big puzzle, and then you mentioned having to sit on it when working on completing it…but I...

    I was not prepared for the final image showing how large the puzzle was. I knew 9000 pieces would be a big puzzle, and then you mentioned having to sit on it when working on completing it…but I was still surprised by the final size!

    8 votes

  18. Comment on Starter comments on Tildes? in ~tildes

    Zorind
    Link Parent
    Don’t let tagging hold you back from making posts! Posting entirely without tags is perfectly fine, but I think usually a source tag is probably the most important, followed by maybe a general...

    Or should I get over myself and tag what I think is reasonable and let others add tags as needed?

    Don’t let tagging hold you back from making posts! Posting entirely without tags is perfectly fine, but I think usually a source tag is probably the most important, followed by maybe a general topic tag if it’s a more specific topic than the group itself you’re posting the topic to.

    The only tag I’d definitely try to make sure to include is “politics” if the post is political in nature, just so those that filter politics out don’t have to see it before it gets tagged by the helpful tag fairies.

    7 votes

  19. Comment on What have you been eating, drinking, and cooking? in ~food

    Zorind
    Link Parent
    I made Mapo Tofu tonight! I mostly follow the recipe I have from “The Wok Book” by J. Kenji Lopez-Alt (or the one posted to SeriousEats as an excerpt, except I use way more pork than it calls for...

    I made Mapo Tofu tonight!

    I mostly follow the recipe I have from “The Wok Book” by J. Kenji Lopez-Alt (or the one posted to SeriousEats as an excerpt, except I use way more pork than it calls for and I have to use mapo tofu sauce instead of the fermented bean paste since I haven’t found it (I think I’ve just been looking for the wrong name for the stuff the Asian groceries near me carry)).

    Recipe Link: https://www.seriouseats.com/real-deal-mapo-dofu-tofu-chinese-sichuan-recipe

    1 vote

  20. Comment on Drinking coffee from a cup made of coffee in ~food

    Zorind
    Link
    Seems food-unsafe to me with the honey and agar, but I don’t actually know anything about food safety or material science. Using it as a plant pot seems cool though!

    Seems food-unsafe to me with the honey and agar, but I don’t actually know anything about food safety or material science.

    Using it as a plant pot seems cool though!

    1 vote