Geremy Tibbles

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About Geremy Tibbles

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    Action Jackson

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  1. Fez 2

    As uncool as it is to hatefest on someone, especially someone who's headed up a fantastic game, it's really hard to feel bad for Phil Fish. I feel like he'd have less issues with people yelling at him on the internet if he didn't act like a petulant child.
  2. R.I.P. Ryan Davis

    God damn'it, I was hoping this was some kind of a stupid joke. I'm genuinely distraught now.
  3. Surrenders should only be allowed when there's a significant kill advantage (at least double) and after the 15 minute mark or something. Maybe inflict some kind of battle point penalty or something, but the game really needs that option. There are way too many times where I get stuck in an insane 1 sided curb stomping. EDIT: Also, QoP QWOP
  4. Geremy Tibbles, I'm on NA East. I'm finally out of video game prison after 18 days of low priority.
  5. Nextbox 1080: The Reckoning

    [screams Internally]
  6. Oculus rift

    Wow. Co-founder of the company was struck and killed by a car in a police chase yesterday.
  7. I'm going to recommend Vurt for no reason other than that it's weird, quasi cyberpunk. Provided you can find a copy of it, great read.
  8. Road to Hell: Retribution

    This looks like a PS2 game in every way possible.
  9. Idle Tongues (food before your mind goes elsewhere)

    Oh god, I love it.
  10. Other podcasts

    The F Plus Terrible things read with enthusiasm. What does that mean? Well, a panel of 4-5 people read hilarious and or terrible things from the internet, such as wretched fan fiction or crazy mothers talking about anti-vaccine and eating their placentas.
  11. Idle Tongues (food before your mind goes elsewhere)

    I don't know if super long posts are frowned upon, but here goes... Pork Belly Most people only ever get pork belly in it's cured or smoked state in the form of bacon, pancetta, and other cured, sliced strips of the delicious, fatty piece of pig. It's a shame, honestly, because if you follow this recipe you will get one big piece of pork that will taste better than any piece of bacon you've ever gotten. What you will need, first and foremost, is a piece of pork belly around 2 pounds in weight. You'll need to remove the skin (that pink bit in the above picture), with a very sharp knife. I suggest getting a flap of it peeled away from the fat in the corer, then put some tension on it and trace the tip of the blade along where the subcutaneous fat connects with the skin. It should get you to the middle of the belly pretty quickly, and then you can just sort of continue along from one side to the other. Once it's deskinned the pork, put it on a baking sheet lined with parchment paper, and get together a third of a cup of salt, a third of a cup of light brown sugar, and a quarter teaspoon (roughly) of dried red pepper flakes. You'll want to mix all that together and then rub the belly down. Really work it into the flesh and make sure you lightly pack it on to it. When you're through with that and gotten as much of it on as you can, wrap it in plastic wrap, and let it sit at least 8 hours in in the fridge. Preferably, you'll let it sit 48 hours, however. It's almost like a mild curing, so the longer you go the better (within reason of course). When you take it out, wipe it down with a paper towel good. Don't rinse it, but be sure to get off the majority of that sugar and salt, because otherwise it'll be nearly inedible. Preheat your oven to 450 degrees, place the belly in a baking dish or something to catch the juices. Put the timer on for an hour. After 20 minutes or so, you'll see a ton of fat rendered out. Get a baster and baste this back onto the belly. Repeat this every 10 minutes until your hour is up. Then, drop the temperature down to 250, and roast for another hour, or until the pork is tender, but not falling apart. When it comes out it should be looking like... This. A thing of beauty. Once it's cooled, wrap it again and stick it in the fridge. This will keep it from losing all it's juices after cutting, and the colder pork will be a little easier to cut. During this time you can get to work on your steamed buns and slaw. - The buns are a bit of a pain in the ass to make, but I love them so much it'd be criminal not to share. I'm basically going to just copy and paste the recipe for those, because as far as I'm concerned it works via some kind of witchcraft. 4. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) 5. Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes. With that sorcery complete, divide it into 10 pieces, and then roll them flat, retaining a bit of thickness to them. Then cut a piece of parchment paper about half the size of the dough, and place it into the center before folding the dough over. Make sure the two halves of the dough are only touching the paper, otherwise they'll stick and you'll have to cut them after your through steaming them. Next you'll have to steam the buns. Any way you do it you'll need about 15 minutes, but here's how I did it: I took a cookie cutter shape and placed it in the bottom of a wok, and filled it with enough water to go almost to the tip of the cutter. Then I placed a plate over that, and put it on high heat with the cover on. Once it was at a boil and I was getting some nice steam, I put the 5 buns on and let it go for 15 minutes. Make sure you don't run out of water, otherwise you'll get burnt buns pretty quickly. - Okay, back to the pork. Take it out of the fridge, and get another sharp knife, and a skillet. If you get your pork belly in one big chunk, I'd suggest cutting into three "columns" of pork before cutting bite sized pieces off of them. While technically still a little raw, they will still taste amazing and I encourage you to consume one. Toss these into the skillet on high heat and get them nice and crispy on each side so they're looking like chunks of bacon. Now you're ready to make yourself a pork bun. For toppings I suggest shredded radish and carrot, along with a little diced jalapeno tossed in rice wine vinegar and left to pickle a little, shredded bok choy and some diced scallions for greenery. Some people say this needs a little hoisin across the top, but then again some people dip their fries in frosties.
  12. Far Cry 3: Blood Dragon

    I wish NRW bands had enough money to release on vinyl, I'd buy all that shit in a second.
  13. So, I just got back into trying to play DOTA 2. My steam name is Gérôme de Tibblé and if you can't read all them weird characters, just go here: So far I've only been playing Razor with any effective capacity. EDIT: After playing single draft or whatever that's called, I've enjoyed Puck, Queen of Pain and Vengeful Spirit.
  14. Far Cry 3: Blood Dragon

    I guess it isn't much of a spoiler if you watch it, but I feel like being able to experience the hilarity of the tutorial would be lovely.