Neue Rezensionen von Ʉ₦₭₦Ø₩₦

YIPPEE

New York styled Pizza:
Pizza dough:
14 g instant yeast
617g water - 95F
950g all-purpose flour
19g fine sea salt
25g granulated sugar
American Pizza Sauce and Toppings:
1 tablespoon (14g) butter
1 tablespoon (9g) extra virgin olive oil
6 cloves garlic, rough chopped
2 teaspoons (4g) red pepper flakes
28 oz (794g) can of crushed tomato
2 teaspoons (2g) dried oregano
1.5 tablespoons (21g) granulated sugar
salt and pepper to taste
Splash of olive oil
2 cups (227g) low moisture mozzarella, fresh grated
2 cups (200g) Monterey jack cheese, fresh grated
1/2 cup (26g) parmigiano reggiano, fresh grated
American Pizza Dough:
Preheat the oven and a baking steel or pizza stone at 500F for 45 minutes before utilizing it.
Whisk yeast and sugar into your water, and allow it to sit for 5 minutes. In a separate bowl, add flour and salt and mix by hand to combine. Pour your water mixture into your flour and mix by hand until you get a rough dough, then transfer to a work surface and knead until it starts to pull away from the work surface and is relatively smooth.
Place your dough in a greased bowl, then cover with plastic wrap and let rise for 1 - 2 hours at room temperature or until double in size.
Punch down your dough and dive into 300g pieces. Form those pieces into balls and place them in a floured proofing pizza box, cover with a lid, and proof at room temperature for 3 - 4 hours. (If you do not have a proofing pizza box, you can use a floured baking sheet, cover it with an inverted baking sheet and wrap it in plastic wrap.)
American Pizza Sauce and Toppings:
In a medium sauce pot, add butter and olive oil. Set that over medium-high heat; once the butter melts add garlic, cook until fragrant, add pepper flakes, and cook, stirring occasionally, until the garlic begins to brown on the edges.
Add crushed tomatoes, oregano, salt, and a splotch of olive oil, boil over medium-high, reduce heat to low, and simmer for 12 minutes, stirring occasionally or until thickened and viscous—season with salt to taste and let it cool down.
Assembly.- Place one of your pizza doughs onto a floured pizza peel, and flour your dough generously.
Punch your dough down in the center, working your way out to create a ¼” wide. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching to 13” to 14”.
Place a couple of spoons of your sauce, starting in the center, spreading in little circles, and working your way to the edge until it gets evenly spread out.
In a medium-size mixing bowl, place mozzarella cheese, Monterey Jack, and Parmigiano; mix until combined. Sprinkle your cheese mixture to your desire and place in the oven onto your baking steel and bake for 5 - 7 minutes or until the edge gets golden brown and the cheese melts.
Enjoy.

Half Sword - Review: 9/10

Half Sword is an impressively well-designed game, especially considering it's a playtest. The mechanics are solid, and it offers a challenging, yet rewarding experience. After a few rounds of getting the hang of the gameplay, it does get easier, and there's a sense of satisfaction in mastering the combat systems.

One key feature I feel is missing, however, is the inclusion of a co-op mode. This could significantly elevate the experience, especially for those who want to team up with friends to take on enemies. It would also add replayability and fun in a different way.

Additionally, the game could benefit from a workshop or modding support. This would allow the community to create custom content, enhancing the longevity of the game and giving players more ways to enjoy it. Adding different difficulty modes would also be a great feature, particularly for newcomers who may find the game's learning curve steep at first.

Another improvement I’d love to see is the ability to switch between characters mid-game, similar to Chivalry. This would add a new strategic layer, allowing players to adapt to different situations by choosing the best character for the task at hand.

Overall, Half Sword is a great game with plenty of potential, and I'm excited to see how it evolves. It's an excellent foundation, but these additional features would truly elevate it to the next level.

New York styled Pizza:
Pizza dough:
14 g instant yeast
617g water - 95F
950g all-purpose flour
19g fine sea salt
25g granulated sugar
American Pizza Sauce and Toppings:
1 tablespoon (14g) butter
1 tablespoon (9g) extra virgin olive oil
6 cloves garlic, rough chopped
2 teaspoons (4g) red pepper flakes
28 oz (794g) can of crushed tomato
2 teaspoons (2g) dried oregano
1.5 tablespoons (21g) granulated sugar
salt and pepper to taste
Splash of olive oil
2 cups (227g) low moisture mozzarella, fresh grated
2 cups (200g) Monterey jack cheese, fresh grated
1/2 cup (26g) parmigiano reggiano, fresh grated
American Pizza Dough:
Preheat the oven and a baking steel or pizza stone at 500F for 45 minutes before utilizing it.
Whisk yeast and sugar into your water, and allow it to sit for 5 minutes. In a separate bowl, add flour and salt and mix by hand to combine. Pour your water mixture into your flour and mix by hand until you get a rough dough, then transfer to a work surface and knead until it starts to pull away from the work surface and is relatively smooth.
Place your dough in a greased bowl, then cover with plastic wrap and let rise for 1 - 2 hours at room temperature or until double in size.
Punch down your dough and dive into 300g pieces. Form those pieces into balls and place them in a floured proofing pizza box, cover with a lid, and proof at room temperature for 3 - 4 hours. (If you do not have a proofing pizza box, you can use a floured baking sheet, cover it with an inverted baking sheet and wrap it in plastic wrap.)
American Pizza Sauce and Toppings:
In a medium sauce pot, add butter and olive oil. Set that over medium-high heat; once the butter melts add garlic, cook until fragrant, add pepper flakes, and cook, stirring occasionally, until the garlic begins to brown on the edges.
Add crushed tomatoes, oregano, salt, and a splotch of olive oil, boil over medium-high, reduce heat to low, and simmer for 12 minutes, stirring occasionally or until thickened and viscous—season with salt to taste and let it cool down.
Assembly.- Place one of your pizza doughs onto a floured pizza peel, and flour your dough generously.
Punch your dough down in the center, working your way out to create a ¼” wide. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching to 13” to 14”.
Place a couple of spoons of your sauce, starting in the center, spreading in little circles, and working your way to the edge until it gets evenly spread out.
In a medium-size mixing bowl, place mozzarella cheese, Monterey Jack, and Parmigiano; mix until combined. Sprinkle your cheese mixture to your desire and place in the oven onto your baking steel and bake for 5 - 7 minutes or until the edge gets golden brown and the cheese melts.
Enjoy.

New York styled Pizza:
Pizza dough:
14 g instant yeast
617g water - 95F
950g all-purpose flour
19g fine sea salt
25g granulated sugar
American Pizza Sauce and Toppings:
1 tablespoon (14g) butter
1 tablespoon (9g) extra virgin olive oil
6 cloves garlic, rough chopped
2 teaspoons (4g) red pepper flakes
28 oz (794g) can of crushed tomato
2 teaspoons (2g) dried oregano
1.5 tablespoons (21g) granulated sugar
salt and pepper to taste
Splash of olive oil
2 cups (227g) low moisture mozzarella, fresh grated
2 cups (200g) Monterey jack cheese, fresh grated
1/2 cup (26g) parmigiano reggiano, fresh grated
American Pizza Dough:
Preheat the oven and a baking steel or pizza stone at 500F for 45 minutes before utilizing it.
Whisk yeast and sugar into your water, and allow it to sit for 5 minutes. In a separate bowl, add flour and salt and mix by hand to combine. Pour your water mixture into your flour and mix by hand until you get a rough dough, then transfer to a work surface and knead until it starts to pull away from the work surface and is relatively smooth.
Place your dough in a greased bowl, then cover with plastic wrap and let rise for 1 - 2 hours at room temperature or until double in size.
Punch down your dough and dive into 300g pieces. Form those pieces into balls and place them in a floured proofing pizza box, cover with a lid, and proof at room temperature for 3 - 4 hours. (If you do not have a proofing pizza box, you can use a floured baking sheet, cover it with an inverted baking sheet and wrap it in plastic wrap.)
American Pizza Sauce and Toppings:
In a medium sauce pot, add butter and olive oil. Set that over medium-high heat; once the butter melts add garlic, cook until fragrant, add pepper flakes, and cook, stirring occasionally, until the garlic begins to brown on the edges.
Add crushed tomatoes, oregano, salt, and a splotch of olive oil, boil over medium-high, reduce heat to low, and simmer for 12 minutes, stirring occasionally or until thickened and viscous—season with salt to taste and let it cool down.
Assembly.- Place one of your pizza doughs onto a floured pizza peel, and flour your dough generously.
Punch your dough down in the center, working your way out to create a ¼” wide. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching to 13” to 14”.
Place a couple of spoons of your sauce, starting in the center, spreading in little circles, and working your way to the edge until it gets evenly spread out.
In a medium-size mixing bowl, place mozzarella cheese, Monterey Jack, and Parmigiano; mix until combined. Sprinkle your cheese mixture to your desire and place in the oven onto your baking steel and bake for 5 - 7 minutes or until the edge gets golden brown and the cheese melts.
Enjoy.

New York styled Pizza:
Pizza dough:
14 g instant yeast
617g water - 95F
950g all-purpose flour
19g fine sea salt
25g granulated sugar
American Pizza Sauce and Toppings:
1 tablespoon (14g) butter
1 tablespoon (9g) extra virgin olive oil
6 cloves garlic, rough chopped
2 teaspoons (4g) red pepper flakes
28 oz (794g) can of crushed tomato
2 teaspoons (2g) dried oregano
1.5 tablespoons (21g) granulated sugar
salt and pepper to taste
Splash of olive oil
2 cups (227g) low moisture mozzarella, fresh grated
2 cups (200g) Monterey jack cheese, fresh grated
1/2 cup (26g) parmigiano reggiano, fresh grated
American Pizza Dough:
Preheat the oven and a baking steel or pizza stone at 500F for 45 minutes before utilizing it.
Whisk yeast and sugar into your water, and allow it to sit for 5 minutes. In a separate bowl, add flour and salt and mix by hand to combine. Pour your water mixture into your flour and mix by hand until you get a rough dough, then transfer to a work surface and knead until it starts to pull away from the work surface and is relatively smooth.
Place your dough in a greased bowl, then cover with plastic wrap and let rise for 1 - 2 hours at room temperature or until double in size.
Punch down your dough and dive into 300g pieces. Form those pieces into balls and place them in a floured proofing pizza box, cover with a lid, and proof at room temperature for 3 - 4 hours. (If you do not have a proofing pizza box, you can use a floured baking sheet, cover it with an inverted baking sheet and wrap it in plastic wrap.)
American Pizza Sauce and Toppings:
In a medium sauce pot, add butter and olive oil. Set that over medium-high heat; once the butter melts add garlic, cook until fragrant, add pepper flakes, and cook, stirring occasionally, until the garlic begins to brown on the edges.
Add crushed tomatoes, oregano, salt, and a splotch of olive oil, boil over medium-high, reduce heat to low, and simmer for 12 minutes, stirring occasionally or until thickened and viscous—season with salt to taste and let it cool down.
Assembly.- Place one of your pizza doughs onto a floured pizza peel, and flour your dough generously.
Punch your dough down in the center, working your way out to create a ¼” wide. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching to 13” to 14”.
Place a couple of spoons of your sauce, starting in the center, spreading in little circles, and working your way to the edge until it gets evenly spread out.
In a medium-size mixing bowl, place mozzarella cheese, Monterey Jack, and Parmigiano; mix until combined. Sprinkle your cheese mixture to your desire and place in the oven onto your baking steel and bake for 5 - 7 minutes or until the edge gets golden brown and the cheese melts.
Enjoy.

New York styled Pizza:
Pizza dough:
14 g instant yeast
617g water - 95F
950g all-purpose flour
19g fine sea salt
25g granulated sugar
American Pizza Sauce and Toppings:
1 tablespoon (14g) butter
1 tablespoon (9g) extra virgin olive oil
6 cloves garlic, rough chopped
2 teaspoons (4g) red pepper flakes
28 oz (794g) can of crushed tomato
2 teaspoons (2g) dried oregano
1.5 tablespoons (21g) granulated sugar
salt and pepper to taste
Splash of olive oil
2 cups (227g) low moisture mozzarella, fresh grated
2 cups (200g) Monterey jack cheese, fresh grated
1/2 cup (26g) parmigiano reggiano, fresh grated
American Pizza Dough:
Preheat the oven and a baking steel or pizza stone at 500F for 45 minutes before utilizing it.
Whisk yeast and sugar into your water, and allow it to sit for 5 minutes. In a separate bowl, add flour and salt and mix by hand to combine. Pour your water mixture into your flour and mix by hand until you get a rough dough, then transfer to a work surface and knead until it starts to pull away from the work surface and is relatively smooth.
Place your dough in a greased bowl, then cover with plastic wrap and let rise for 1 - 2 hours at room temperature or until double in size.
Punch down your dough and dive into 300g pieces. Form those pieces into balls and place them in a floured proofing pizza box, cover with a lid, and proof at room temperature for 3 - 4 hours. (If you do not have a proofing pizza box, you can use a floured baking sheet, cover it with an inverted baking sheet and wrap it in plastic wrap.)
American Pizza Sauce and Toppings:
In a medium sauce pot, add butter and olive oil. Set that over medium-high heat; once the butter melts add garlic, cook until fragrant, add pepper flakes, and cook, stirring occasionally, until the garlic begins to brown on the edges.
Add crushed tomatoes, oregano, salt, and a splotch of olive oil, boil over medium-high, reduce heat to low, and simmer for 12 minutes, stirring occasionally or until thickened and viscous—season with salt to taste and let it cool down.
Assembly.- Place one of your pizza doughs onto a floured pizza peel, and flour your dough generously.
Punch your dough down in the center, working your way out to create a ¼” wide. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching to 13” to 14”.
Place a couple of spoons of your sauce, starting in the center, spreading in little circles, and working your way to the edge until it gets evenly spread out.
In a medium-size mixing bowl, place mozzarella cheese, Monterey Jack, and Parmigiano; mix until combined. Sprinkle your cheese mixture to your desire and place in the oven onto your baking steel and bake for 5 - 7 minutes or until the edge gets golden brown and the cheese melts.
Enjoy.

New York styled Pizza:
Pizza dough:
14 g instant yeast
617g water - 95F
950g all-purpose flour
19g fine sea salt
25g granulated sugar
American Pizza Sauce and Toppings:
1 tablespoon (14g) butter
1 tablespoon (9g) extra virgin olive oil
6 cloves garlic, rough chopped
2 teaspoons (4g) red pepper flakes
28 oz (794g) can of crushed tomato
2 teaspoons (2g) dried oregano
1.5 tablespoons (21g) granulated sugar
salt and pepper to taste
Splash of olive oil
2 cups (227g) low moisture mozzarella, fresh grated
2 cups (200g) Monterey jack cheese, fresh grated
1/2 cup (26g) parmigiano reggiano, fresh grated
American Pizza Dough:
Preheat the oven and a baking steel or pizza stone at 500F for 45 minutes before utilizing it.
Whisk yeast and sugar into your water, and allow it to sit for 5 minutes. In a separate bowl, add flour and salt and mix by hand to combine. Pour your water mixture into your flour and mix by hand until you get a rough dough, then transfer to a work surface and knead until it starts to pull away from the work surface and is relatively smooth.
Place your dough in a greased bowl, then cover with plastic wrap and let rise for 1 - 2 hours at room temperature or until double in size.
Punch down your dough and dive into 300g pieces. Form those pieces into balls and place them in a floured proofing pizza box, cover with a lid, and proof at room temperature for 3 - 4 hours. (If you do not have a proofing pizza box, you can use a floured baking sheet, cover it with an inverted baking sheet and wrap it in plastic wrap.)
American Pizza Sauce and Toppings:
In a medium sauce pot, add butter and olive oil. Set that over medium-high heat; once the butter melts add garlic, cook until fragrant, add pepper flakes, and cook, stirring occasionally, until the garlic begins to brown on the edges.
Add crushed tomatoes, oregano, salt, and a splotch of olive oil, boil over medium-high, reduce heat to low, and simmer for 12 minutes, stirring occasionally or until thickened and viscous—season with salt to taste and let it cool down.
Assembly.- Place one of your pizza doughs onto a floured pizza peel, and flour your dough generously.
Punch your dough down in the center, working your way out to create a ¼” wide. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching to 13” to 14”.
Place a couple of spoons of your sauce, starting in the center, spreading in little circles, and working your way to the edge until it gets evenly spread out.
In a medium-size mixing bowl, place mozzarella cheese, Monterey Jack, and Parmigiano; mix until combined. Sprinkle your cheese mixture to your desire and place in the oven onto your baking steel and bake for 5 - 7 minutes or until the edge gets golden brown and the cheese melts.
Enjoy.

New York styled Pizza:
Pizza dough:
14 g instant yeast
617g water - 95F
950g all-purpose flour
19g fine sea salt
25g granulated sugar
American Pizza Sauce and Toppings:
1 tablespoon (14g) butter
1 tablespoon (9g) extra virgin olive oil
6 cloves garlic, rough chopped
2 teaspoons (4g) red pepper flakes
28 oz (794g) can of crushed tomato
2 teaspoons (2g) dried oregano
1.5 tablespoons (21g) granulated sugar
salt and pepper to taste
Splash of olive oil
2 cups (227g) low moisture mozzarella, fresh grated
2 cups (200g) Monterey jack cheese, fresh grated
1/2 cup (26g) parmigiano reggiano, fresh grated
American Pizza Dough:
Preheat the oven and a baking steel or pizza stone at 500F for 45 minutes before utilizing it.
Whisk yeast and sugar into your water, and allow it to sit for 5 minutes. In a separate bowl, add flour and salt and mix by hand to combine. Pour your water mixture into your flour and mix by hand until you get a rough dough, then transfer to a work surface and knead until it starts to pull away from the work surface and is relatively smooth.
Place your dough in a greased bowl, then cover with plastic wrap and let rise for 1 - 2 hours at room temperature or until double in size.
Punch down your dough and dive into 300g pieces. Form those pieces into balls and place them in a floured proofing pizza box, cover with a lid, and proof at room temperature for 3 - 4 hours. (If you do not have a proofing pizza box, you can use a floured baking sheet, cover it with an inverted baking sheet and wrap it in plastic wrap.)
American Pizza Sauce and Toppings:
In a medium sauce pot, add butter and olive oil. Set that over medium-high heat; once the butter melts add garlic, cook until fragrant, add pepper flakes, and cook, stirring occasionally, until the garlic begins to brown on the edges.
Add crushed tomatoes, oregano, salt, and a splotch of olive oil, boil over medium-high, reduce heat to low, and simmer for 12 minutes, stirring occasionally or until thickened and viscous—season with salt to taste and let it cool down.
Assembly.- Place one of your pizza doughs onto a floured pizza peel, and flour your dough generously.
Punch your dough down in the center, working your way out to create a ¼” wide. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching to 13” to 14”.
Place a couple of spoons of your sauce, starting in the center, spreading in little circles, and working your way to the edge until it gets evenly spread out.
In a medium-size mixing bowl, place mozzarella cheese, Monterey Jack, and Parmigiano; mix until combined. Sprinkle your cheese mixture to your desire and place in the oven onto your baking steel and bake for 5 - 7 minutes or until the edge gets golden brown and the cheese melts.
Enjoy.

New York styled Pizza:
Pizza dough:
14 g instant yeast
617g water - 95F
950g all-purpose flour
19g fine sea salt
25g granulated sugar
American Pizza Sauce and Toppings:
1 tablespoon (14g) butter
1 tablespoon (9g) extra virgin olive oil
6 cloves garlic, rough chopped
2 teaspoons (4g) red pepper flakes
28 oz (794g) can of crushed tomato
2 teaspoons (2g) dried oregano
1.5 tablespoons (21g) granulated sugar
salt and pepper to taste
Splash of olive oil
2 cups (227g) low moisture mozzarella, fresh grated
2 cups (200g) Monterey jack cheese, fresh grated
1/2 cup (26g) parmigiano reggiano, fresh grated
American Pizza Dough:
Preheat the oven and a baking steel or pizza stone at 500F for 45 minutes before utilizing it.
Whisk yeast and sugar into your water, and allow it to sit for 5 minutes. In a separate bowl, add flour and salt and mix by hand to combine. Pour your water mixture into your flour and mix by hand until you get a rough dough, then transfer to a work surface and knead until it starts to pull away from the work surface and is relatively smooth.
Place your dough in a greased bowl, then cover with plastic wrap and let rise for 1 - 2 hours at room temperature or until double in size.
Punch down your dough and dive into 300g pieces. Form those pieces into balls and place them in a floured proofing pizza box, cover with a lid, and proof at room temperature for 3 - 4 hours. (If you do not have a proofing pizza box, you can use a floured baking sheet, cover it with an inverted baking sheet and wrap it in plastic wrap.)
American Pizza Sauce and Toppings:
In a medium sauce pot, add butter and olive oil. Set that over medium-high heat; once the butter melts add garlic, cook until fragrant, add pepper flakes, and cook, stirring occasionally, until the garlic begins to brown on the edges.
Add crushed tomatoes, oregano, salt, and a splotch of olive oil, boil over medium-high, reduce heat to low, and simmer for 12 minutes, stirring occasionally or until thickened and viscous—season with salt to taste and let it cool down.
Assembly.- Place one of your pizza doughs onto a floured pizza peel, and flour your dough generously.
Punch your dough down in the center, working your way out to create a ¼” wide. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching to 13” to 14”.
Place a couple of spoons of your sauce, starting in the center, spreading in little circles, and working your way to the edge until it gets evenly spread out.
In a medium-size mixing bowl, place mozzarella cheese, Monterey Jack, and Parmigiano; mix until combined. Sprinkle your cheese mixture to your desire and place in the oven onto your baking steel and bake for 5 - 7 minutes or until the edge gets golden brown and the cheese melts.
Enjoy.