Recent reviews by Felix

This is barely a game, but you shouldn't go into it thinking it's a game. It's an interactive story. This is the same for all telltale games. This is definitely the best game the company has to offer. The characters and story feel unique and grounded, and it makes it feel like your choices really matter to this world. I played the game twice once back in 2016 and once last week (2020). The first time I played I was in middle school and It was my first time seeing a main character who wasn't a textbook hero. It felt bad to do bad things, even if they were necessary, and I found it hard to make the big decisions the game had to offer. I would even pause the game to think about what to do in each big moment. Now in my senior year of high school playing this game again, I realize how much this game has effected my moral compass. Every option is still equally as impactful, but I learned a few things. For one, how you decide to approach combat can have an effect on the story, sometimes even more than dialogue options do, I hated this when I was younger, I didn't understand that I didn't always have to hit the red circles. This game will always have an impact on me. Most of all I hope you enjoy the mysteries of fable town as much as I did. This game is a must play. It's roughly 8 1/2 hours long, and honestly feels like watching a TV series.

I haven't played too much, but i already have some problems with the game. Overall it is very fun and a fresh take on the turn based genre. That being said the problems take away from the fun a lot.

-basic enemies are way too easy even on the "impossible" fights.
-The boss with the flamingo face's ability to restore his initiative is extremely unfair to the point that it feels like rng on whether or not you are able to beat him. For example the boss has a move called group therapy, the move is on delay and will kill anyone in the area around the boss. The problem is that it's initiative lets it go multiple times in a row without letting you move. This means that the ability will one shot any melee daughter you possess (shield bearers and blade masters) rendering them useless. I thought I could use the shield bearers ability to knock the enemy back to be able to counter this but he was able to activate the ability twice before i could.
-The game feels like they tried to make it hard but didn't know how. I'm saying this knowing that I had played on the difficulty that it recommends which states that you will lose daughters. I never lost a single daughter until the boss and it ended up making a pretty easy game with unfair moments.

The gorgeous art is what keeps me going in the game, and i know it's one of those games that when you finally beat the boss you will probably jump for joy because the boss took you so many tries given its the only challenging thing the game has had to offer in my play though so far. I will update the review when i beat the game

The story was suprisingly predictable, also you gotta go to the same clue like 50 times

Not a must buy for all RPG players, it is the must buy for all RPG players.

All right, so what you are going to need to make tamales is: 1 1/4 pounds pork loin, 1 large onion, halved, 1 clove garlic, 4 dried California chile pods, 2 cups water, 1 1/2 teaspoons salt, 2 cups masa harina, 1 (10.5 ounce) can beef broth, 1 teaspoon baking powder, 1/2 teaspoon salt, 2/3 cup lard, 1 (8 ounce) package dried corn husks, 1 cup sour cream.
Now don't f up the following, and down try to substitute anything.
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

All right, so what you are going to need to make tamales is: 1 1/4 pounds pork loin, 1 large onion, halved, 1 clove garlic, 4 dried California chile pods, 2 cups water, 1 1/2 teaspoons salt, 2 cups masa harina, 1 (10.5 ounce) can beef broth, 1 teaspoon baking powder, 1/2 teaspoon salt, 2/3 cup lard, 1 (8 ounce) package dried corn husks, 1 cup sour cream.
Now don't f up the following, and down try to substitute anything.
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

All right, so what you are going to need to make tamales is: 1 1/4 pounds pork loin, 1 large onion, halved, 1 clove garlic, 4 dried California chile pods, 2 cups water, 1 1/2 teaspoons salt, 2 cups masa harina, 1 (10.5 ounce) can beef broth, 1 teaspoon baking powder, 1/2 teaspoon salt, 2/3 cup lard, 1 (8 ounce) package dried corn husks, 1 cup sour cream.
Now don't f up the following, and down try to substitute anything.
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

All right, so what you are going to need to make tamales is: 1 1/4 pounds pork loin, 1 large onion, halved, 1 clove garlic, 4 dried California chile pods, 2 cups water, 1 1/2 teaspoons salt, 2 cups masa harina, 1 (10.5 ounce) can beef broth, 1 teaspoon baking powder, 1/2 teaspoon salt, 2/3 cup lard, 1 (8 ounce) package dried corn husks, 1 cup sour cream.
Now don't f up the following, and down try to substitute anything.
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

(Review text hidden)

All right, so what you are going to need to make tamales is: 1 1/4 pounds pork loin, 1 large onion, halved, 1 clove garlic, 4 dried California chile pods, 2 cups water, 1 1/2 teaspoons salt, 2 cups masa harina, 1 (10.5 ounce) can beef broth, 1 teaspoon baking powder, 1/2 teaspoon salt, 2/3 cup lard, 1 (8 ounce) package dried corn husks, 1 cup sour cream.
Now don't f up the following, and down try to substitute anything.
Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.