#zest mileage

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[gothhabiba]

obviously you can’t cook don’t know what a blog is etc etc. but in a universe where you did would you know of any recipes your alternate self posted which used leftovers or scraps? or alternatively making really good stock? many thanks

hm. if I ever cooked I think I would say something like—take

the peels, ends, and greens (if you haven't used them for anything else) of carrots

the ends, leaves, and outer stringy bits (if you're one of those people who peel them) of celery

tomato skins

mushroom stems

peels and trimmings of onions

peels and ends of garlic

skins and trimmings of ginger

the whites of green onions

stems of fresh, tender herbs (parsley and cilantro)

stems of woody herbs (thyme, rosemary), in moderation

trimmings from leeks, turnips, and fennel, in moderation

And simmer in enough water to cover for about an hour, with herbs or whole spices if you'd like (I generally include bay leaves, black or white peppercorns, cumin seeds, and coriander seeds), then strain. You can keep scraps from preparing meals over the course of a few days or weeks and freeze them in a bag or other container until ready to make stock; make sure each bag has a good proportion of different vegetables. Frozen scraps will only take 15-20 minutes of simmering to make stock.

Make sure that you scrub any vegetables whose peels you will be using for stock thoroughly. Scraps can be used for stock if they are wilted, but not if they are rotten.

Various places online will give you different ideas of what to include in stock and what not to bother including (there's a pretty comprehensive list here); as you do this over time you will no doubt have your own opinions about inclusions and ratios. Do not include cruciferous vegetables (broccoli, cauliflower) as they will make the stock unpalatably bitter. You may chuse to divide scraps in terms of what meal you plan to make with the stock (e.g. leave ginger, lemongrass, galangal peels &c. for an east Asian meal rather than, like, an Italian one).

Other things that can be done with "scraps":

The whites of green onions can be simmered alongside kombu/dashima when making Japanese dashi or Korean yuksu. Also reconstitute dried shiitake mushrooms in this stock to get flavourful mushroom water in the stock + reconstituted mushrooms that you can slice, boil, fry, &c.

The whites of green onions can also be used to make shiraga negi, a Japanese garnish

Thai recipes often involve leaving the peels on garlic when chopping or pulverising it. I'm not sure how the skins on Thai garlic compare to other varieties so your mileage may vary.

Garlic and onion peels can be dried in a dehydrator or an oven on low (~200F) and then ground to add savor to bread, soups, rice &c. Basically use it like garlic powder

Cauliflower and broccoli stalks can be peeled, sliced and roasted (along with the leaves) at around 400F (200C) for 20 minutes or so until browned and crispy with olive oil, salt, and spices of your chusing, then dipped in ranch or garlic sauce (for a quick vegan ranch I mix vegan mayonnaise + grated garlic + a squeeze of lemon + pinch of salt).

Kale stems can be pickled, or sliced thin, sauteed, and added to stir-fries and soups.

The inner core of cabbages (which some recipes call for you to remove) can also be minced and added to soups.

Orange, lemon, and grapefruit peels can be used to make mixed peel; apple peels and cores can be used to make apple jelly. These recipes aren't really something-for-nothing, though, as they do use a lot of sugar.

Also orange peel tea. Sometimes when making mixed peel I drain the water after five minutes of simmering and drink it as tea, then replace the water and continue simmering as the recipe calls for.

Some Medditerranean cake recipes involve (perhaps soaking and then) blending an entire orange, peel and all--look up "whole orange cake."

When not making mixed peel, I (remove the pith from and then) dry orange and lemon peels to grind into zest and store it to use as needed. A friend of mine saves the pith, too, and dries and grinds it and uses it to replace some of the flour when baking.

South Indian & Latin American recipes sometimes feature the peels of bananas or plantains—look for banana peel curry/thoran.

Various recipes can be found for banana peel pulled pork and banana peel bacon; banana peel cake; banana peel tea.

Starch left from rinsing rice can be used to thicken soups and stews (this is common in Korean recipes).

The water left from cooking dried beans can be used in soups and stews, or in cooking future batches of beans.

Make sure that anything you're eating or boiling has been washed well.

I— I'm. uh. huh. that was weird, I don't know what came over me...

[ka1serw]

how to make lemon bars that are actually sour and taste like lemon. they’re always too sweet or bland

Can't say for sure since i don't know the lemon bar recipes that have been fed to you, but in general with lemon desserts you add zest for lemon flavor and juice for the sourness/acidity. For lemon bars specifically, its normally an egg based lemon curd with a shortcrust base. Since its egg based i wouldn't necessarily recommend just adding more lemon juice cause it could mess up the texture, but you could try it. Instead I'd look for recipes that include a ratio of 1/2 cup of lemon juice per 3 eggs or more. I've made recipes that include that ratio of lemon juice to eggs and i thought they were pretty sour, but your mileage may vary. Also here's a recipe from my favorite baking youtuber. She is mother tbh

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[dhruthikrishna]

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[carriesthewind]

OMG you took my grumpy post and made it into something wholesome and delicious <3

My favorite extremely easy mostly store-bought recipe is spinach&feta crescent rolls:

Ingredients:

One package Pillsbury/generic crescent rolls

Crumbled feta

Spinach (I use fresh spinach that's about to go bad, but I'm sure frozen would work too)

Butter

Either lemon zest or lemon juice

Salt

Dill (or other herbs if you don't like dill)

Sufficient minced garlic (I usually use approximately one large clove per roll, but your mileage may vary)

Melt 1-2 tablespoons of butter, add 3/4 of the minced garlic, a little bit of salt, and dill/other herbs to taste. If you are using lemon juice, add a splash and reduce the amount of butter - you don't want too much liquid.

Melt a sliver of butter in a pan and add the rest of the garlic and either the lemon zest or a splash of lemon juice. Add the spinach and reduce until it's full cooked down. You will want about a forkful of spinach per roll.

Separate the crescent rolls and spread the butter & garlic mixture on top. I usually keep most of the actual garlic at the wide bottom edge because it makes it easier to roll them.

Add a line of feta to the bottom edge. Add a forkful of spinach on top of the feta. The total amount of filling per roll shouldn't be too thick - approx. the width of a thick finger or narrow thumb.

Roll up the crescents and bake. It will take a bit longer for them to cook than it says on the package b/c of the extra moisture.

Let them cool so you don't burn your tongue on the water from the feta and spinach.

CONSUME.

I just bought a copy of one of Sandra Lee's Semi-Homemade Cookbook sas a gag gift for my brother for his birthday. Looking through the copy reminded me of why we hated the show so much and felt justified in mocking it. It's wasn't just how much she clearly hated the food she made (she did), or her clear disinterest in cooking (I think her actual interest was just interior design), or her apparent drinking problem (like I don't think she actually has or had a problem? but the framing of the show made it look she did! and that being an alcoholic was fun and flirty and feminine!), or that her recipes often looked terrible (or weren't recipes at all), or even the amount of food she wasted (lots).

It was her clear disdain for the concept of eating pre-made, or partially made, food. A disdain that radiated out from every aspect of her presentation for her (theoretical) target audience.

The show wasn't about how it's ok to eat "ready made" food or use shortcuts in your cooking - it was a show about how to disguise and cover up for using "ready made" food and shortcuts. The barely concealed subtext was that if your family or your "guests" knew your food wasn't 100% homemade, that was a real problem, and you *should* be ashamed of that. Despite the concept, there was no space for exhaustion or disability or poverty or lack of time. The whole conceit of the show was to sell you a way to cover up for those "flaws", to present a perfect shiny facade of effortless and cheerful homemaking.

There's a tendency I see in articles and reviews praising her, that casts any criticism of her as food snobbery. But her show was all about snobbery. Pre-made food, cheap food, quick food, easy food - it was only acceptable if you could disguise it as something else, make it look pretty and upper-middle class. The show wasn't about helping people without time, money, or training cook cheap and easy meals. It was about teaching people that they need to hide the (shameful! terrible! disdainful!) fact that they didn't have the time, or money, or training to cook gorgeous homemade meals.

...anyway, I'm going to go eat a bowl of canned soup while I toss some french fries in the oven.

[anoushkarane]

[aman1chowdhary]

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[advaitsingh]

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[docholligay]

OKay, I’ve been sitting around trying come up with this, which is: Stovetop dessert that doesn’t need to be refrigerated after. Not a super easy brief!

But I thought, okay so what do I do when I’m camping, when I can sometimes keep things cold before I make them but certainly not after, really?

DId you know you can make chocolate chip cookies on the stovetop? You can! You take the skillet, and set it over a low heat, and cover it with tin foil for like...15 minutes? 20? It’s dependent on your recipe, of course, and stove, and I wouldn’t recommend it for my WInston cookie recipe because they’re so huge and thick, but it CAN work.

Fudge was my second thought, but BOLD OF ME TO ASSUME you have a thermometer capable of doing candy when you don’t have a fucking fridge. There have been times this has been true for me though, because I bought a candy thermometer at goodwill. So if this is ALSO you, let me know and I’ll give you my recipe for fudge that is what I personally use, that if you are a human being in the audience who has been sent fudge from me, is the recipe.

But then I thought...what about cheater fudge??

Cheater fudge makes it sound like a mean it unkindly and I absolutely do not: Making fudge the traditional way is a huge pain in the fucking ass. ASK ME HOW I KNOW (if I have sent you fudge, I love you)

Do I think this is as good as traditional fudge? Well, no. The texture is a bit off and it’s a bit oversweet. But is it a far fucking cry from any fudge you buy in the store? YES. Is it something easy that lasts for like a week and a half out of the fridge using ingredients where only butter is perishable? YES. Is it the kind of recipe you can experiment with and find simply joy in? YES.   Is it much more foolproof so you don’t end up with a crystalized mess? YES. So like, all things in balance.

Also make like an intelligence offer and don’t offer up anything but the question directly asked! “Is this homemade?” “Yes!” that’s all.

Cheater Fudge

3 cups sugar

¾ cup butter

⅔ cup evaporated milk

12 oz chocolate--I think this turns out better with dark or even bittersweet, but your mileage may vary!

7 oz jar marshmallow creme (I have to check it for no gelatin, but a fiar amount of them don’t have gelatin)

1 teaspoon vanilla

anything you want to add: nuts, coconut, orange zest, you can even swirl this with caramel if you want to get crazy, toffee bits, etc.

1. get an 8 inch or 9 inch square pan (I guess it doesn’t have to be square) and line it with parchment paper so the fudge’ll come out.

2. In a saucepan, mix the sugar, butter and milk and stir it on low-medium until the sugar is all dissolved and the butter melted.

3. Boil it for a few minutes, stirring frequently.

4. Remove it from the heat and stir in your chocolate until it’s totally melted. Add your marshmallow cream and vanilla, along with anything you want to add (If you’re swirling caramel, I would wait till it’s in the final pan)

5. Put it in the parchment lined pan and let cool completely.

You can also experiment with adding to or replacing the vanilla with orange extract, coconut, etc.

[junewild]

may we have your cupcake recipe? <3

HELL YEAH, thank u anon. i’ll give you vanilla, citrus, spice, and chocolate cupcakes & if you want anything else let me know! this is going to be stream-of-consciousness rather than linear recipe, because unfortunately that is how i bake. if you want a linear recipe, let me know which particular set of pieces you want and i can write it up for you. i’ll even guesstimate times and such.

BEFORE YOU READ FURTHER: this is very long. if you are not into cupcakes, bookmark this for later when you suddenly decide to make cupcakes and keep scrolling. now with new added read more for additional readability <3

making cupcakes takes me about two hours if i’m doing two batches or an hour and a half if i’m doing one. it might take you a little longer the first time because you don’t quite know what order to do things in or how long everything takes. i like to start my fillings first because they take longer to be ready, then turn on my oven, then mix my batter, then make the frosting while cupcakes are baking.

SUPPLIES

you will need: a cupcake tin, cupcake wrappers, at least one large mixing bowl (2 is recommended to avoid a lot of washing dishes between steps), a hand mixer or a lot of elbow grease, spatula, whisk, small bowl, a small grater or microplaner, a piping tip + bag (or just a plastic bag with a hole cut in one corner) and at least one saucepan or small frying pan. measuring spoons/cups are useful but i’ve tried to include thicknesses and alternatives so you can eyeball it if you have to (i usually do, just because i know what i’m looking for lol)

you will also need some of the following (check your specific cupcake type to find out which): a box of cake mix or ingredients to make your own cake mix, cream cheese, condensed milk, butter, powdered sugar, lemons/limes/oranges, chocolate, vanilla extract (real is recommended; i know it’s more expensive but the increase in quality is worth it if you can), lemon extract, heavy cream, pumpkin pie spice (or at least nutmeg + cinnamon), and fruit of your choice.

CUPCAKE

okay so: box mix is fine. it’s good. great, even. as long as you do this: replace the oil with butter. add an extra egg. i don’t care how many eggs it calls for. i know it feels like a lot of eggs. add an egg anyway. add a sprinkle of extra salt. a tsp or so. you’ve already made a good cupcake!

vanilla:

add a tablespoon (about three capfuls, if you don’t have measuring spoons) of REAL vanilla extract if you can afford it (or i really like the vanilla paste that has specks of bean in it. 10/10)

citrus:

one teaspoon (one capful) vanilla extract. two-ish teaspoons of lemon extract. zest of one lemon. zest of one orange (i like blood orange particularly much) or lime. replace 1/2 cup of the water with lemon and lime or orange juice. add about a tbsp of extra sugar.

spice:

two teaspoons pumpkin pie spice (you can see the spice in the batter without it discoloring the batter) + one tablespoon vanilla extract.

chocolate:

it’s already perfect xoxo. JUST KIDDING. add a tablespoon of vanilla extract.

instructions:

these ratios are for 24 cupcakes. take your cupcake pan and line it with cupcake papers. you can grease the top of the pan if you’re anxious, but it shouldn’t be necessary, especially if you have a nonstick pan. then just mix your batter until it’s not particularly lumpy and fill your cupcake papers about a third of the way full. a quarter cup measure is easiest for me to use bc the amount that easily comes out of it is about the right amount & it drips less than a spoon does. then i like to use a spoon to push the batter up the sides a little so it holds the fillings better.

FILLINGS

you can mix and match the hell out of these, honestly. i typically do cheesecake in everything & then fruit in vanilla or citrus cupcakes, specifically apple or cranberry in spice cupcakes, & chocolate in vanilla or chocolate cupcakes.

cheesecake:

one package softened cream cheese + 10 oz (2/3 a 14 oz can) condensed milk. stir on low heat until smooth, then add 2 teaspoons vanilla extract. DON’T add sugar. it’s not supposed to be very sweet.

fruit compote:

literally just half a cup or so of frozen or fresh fruit. i’ve done this with raspberries, strawberries, blueberries, blackberries, cranberries, apples (fresh and cubed is best), and peaches. anything is fair game, honestly. i want to try stewed kumquats and plums at some point. if frozen, add a tiny bit of water. if fresh, add about as much water as you have fruit. squeeze some lemon and lime in there. add sugar to taste. for the apple spice mix, add another teaspoon of vanilla and a teaspoon of pumpkin pie spice.

IMPORTANT: you do NOT want this to be sweet. this is NOT jam. it should be a little tart when you taste it. if it’s not thick enough, slurry a tbsp of cornstarch in a little bit of cold water and stir it in. it should be thick enough to not drip off of a spoon when you turn it upside down.

ganache:

heat a cup of heavy cream on very low heat. i like to do a double boiler: saucepan half-full of water, bowl full of cream in the saucepan. when the cream is warm, stir in most of a package of dark chocolate chips. stir HARD—whisk the shit out of it. DO NOT let any of the water get into the bowl!! you want the ganache to be gloppy when you lift it with a spoon—it has to not soak into the cupcake mix.

instructions:

so you have your 1/3 full cupcake wrappers with the batter spooned a little bit up the sides. using a small kitchen spoon, drop a spoonful of cheesecake into each cupcake. then top that with a spoonful of ganache or a spoonful of fruit compote (or both! it’s your kitchen!). spoon batter over the top and down the sides. fully covered, it should come to just under the top of the cupcake wrapper—i usually have 1/4 to 1/8 of an inch grace.

pop that in the oven according to the box instructions. i usually find that cupcakes with fillings take the longer time listed, rather than the shortest one. when your time goes off, touch the top of a cupcake. if it feels firm (think: ripe plum; you can push on it and it’s soft but it doesn’t cave in), it’s probably done. you can also put a toothpick down one of the sides, rather than the middle. pull your cupcakes out of the oven, put in your second batch, and set these aside to cool.

FROSTINGS

there are two frostings that go well here. i tend to like buttercream for vanilla and citrus and cream cheese for apple spice and chocolate. your mileage may vary. this is where the sweetness comes from, without overwhelming the cupcake!

buttercream:

let two sticks of butter (one unsalted and one salted) soften on your countertop. DON’T melt them. when they’re room temperature and you could mold them with your fingers, put them in a bowl. a mixer is best for this stage, but you can do it with a whisk and spatula if you’re determined, have patience, or can switch out with someone else. whip the butter a little. add five cups of powdered sugar, a cup at a time.

for a vanilla cupcake, add a tablespoon of vanilla extract (or vanilla paste! the specks are SO cool looking!) and use heavy cream to even out the texture until you think it’s pipeable (you’re looking for “holds its shape without being Chunky”). for a citrus cupcake, add a teaspoon of citrus extract and lime juice until it’s pipeable. two sticks of butter is too much, but one stick usually isn’t quite enough, and i prefer to have extra to practice piping with.

cream cheese frosting:

let one package (8oz) of cream cheese soften on your countertop. mix it in a bowl until smooth. add about four cups (3/4 a regular water cup, i think) of powdered sugar—again, we’re looking for “pipeable without being inflexible”. add a tablespoon of vanilla extract/paste and use heavy cream if you need to soften the texture at all.

both of these frostings take coloring very well. something that i personally love is doing a sort of gradient, where i’ll add red to one side and mix it well, yellow to another side and mix it well, make some orange in the middle, and leave some white here and there. then spoon from each section into a piping bag and voila, free beautiful swirls. you can also use a knife to frost your cupcakes, but i think piping is fairly easy to pick up on if you try it a few times, and it makes your cupcakes look that much more professional.

instructions:

make SURE your cupcakes are COOL TO THE TOUCH before you frost them! pop them in the fridge if you’re in a hurry! a single layer of piping should be enough, but decorate if you want. icing sugar is pretty. don’t go too overboard with sprinkles—they make it hard to eat.

voila! cupcakes.

SUBSTITUTIONS

i have made these gluten-free, dairy-free, corn-free, vegan, etc etc. gluten free box mix is fine. your own powdered sugar (powdered sugar + tapioca starch) is great. you can do a coconut milk pudding instead of cheesecake or ganache. you can do baking soda + vinegar instead of baking powder (1/4 tsp bs + 1/2 tsp vinegar per tsp baking powder). if you’re allergic to fruit, i am SO SORRY for you but please try the chocolate ones. you can substitute any extract, any flavor profile, any combination of ingredients. if you’re using a commercial egg substitute, just add an extra 1/4 cup of it. if you’re using flaxseed, just add an extra tablespoon of flaxseed + 3 tablespoons water.

it may not come out exactly the same as the standard ones, but my friends with dietary restrictions still swear by them. i have never brought cupcakes home from a party. i don’t think anyone who’s ever tried one has not gotten a second helping. people who swear they aren’t cupcake people love these cupcakes. (it’s because they aren’t overly sweet or moist or dry and they aren’t one-note, because the fillings add complexity of texture and flavor. there you go, now you know how to describe your new cupcakes to people).

congrats! you’re about to be everyone’s favorite party guest!

[sydchan]

Syd’s Games of 2018

Since I did a little better at playing games this year, I thought I'd make a list of all the games I beat and rank them by how much I liked them.  Every one of these games I beat with my sister, since it was a bad year for me completing games on my own.

11. Tokyo Xanadu (PS4)

The worst game I played this year, mainly due to how much it dragged.  My sister and I played this game from April to October with various breaks in between, because it was just that much of a chore to get through.  There's nothing technically awful about the game (and the fighting itself was sort of fun), it just didn't have anything special about it to add that extra zest.  Honestly, I did enjoy parts and wouldn’t say I disliked it, it just dragged too much, thus the ranking. 

10. Yomawari (PS4)

A cute enough horror game, it just lacked substance.  I'm all for atmosphere and drawing your own conclusions about the horrors you see, but I'd like a little more explanation for what I'm experiencing than what this game provided.

9. OxenFree (PS4)

I got this game and Yomawari as a gift from a friend, and of the two, I felt this was the better game.  I didn't care for the explanation of what the supernatural stuff was at the end, to the point it lowered my opinion of the game, but at least it explained what was going on.  The characters and the way dialogue choices were handled were interesting, it just felt like it needed more at the end.  Objectively, this game should be about three spots higher on this list, since it is a solid game. I just don't care for indie games in general as they always feel lacking in content to me.  Short with too much left to imagination, a combination I don't care for (which likely sounds hypocritical, given my love for horror games).

8. Siren: Blood Curse (PS3)

I can't say just how badly my opinion of this game was impacted by the fact I not only adored the original Siren, but also played this game immediately after beating the original.  Regardless, this game is Siren without its heart and soul.  Not only is this game a terrible remake, it’s just not that good in general.  It's certainly easier than the original, but that’s its only pro.  I can't even say the better graphics are an improvement since between the darkness and the grain filter (the screenshot above is a lie, it’s much grainier than that while you’re playing), it's difficult to see in most stages.  The plot changes are for the worse, but the intolerable change for me was the characters.  I have a pretty high tolerance for poorly written characters, but almost the entire cast in this game is annoying as hell. 

Seigo was the only decent character while everyone else ranged from tolerable (Howard and Miyako) to please die so I don’t have to play as you anymore (Sam, Melissa, and Bella).  In fact, this game gets the special honor of being the first game where I honestly wanted the child character I was suppose to protect to die brutally so I didn’t have to deal with her anymore. Also, you can’t take the same major, impactful scenes from the original and just randomly give them to this new, much worse cast and expect me to feel anything.  It just drove home how much worse the plot and characters were.  I’m honestly baffled by how this game managed to mess up from the original as badly as it did.  The only reason this game beat the above was because it was much shorter than Xanadu and I truly don’t care for indie games.

7. Lunar Silver Star Story: Complete (PS1)

The first story based game we ever beat with our friend, Jeremiah, chosen on his recommendation.  It's about what you'd expect, an older RPG with a generic plot, but it was still charming enough to be a pleasant experience.  You can tell whoever “translated” the script took a lot of liberties, so while your mileage may vary on that, it did make the dialogue more amusing as a result.  It's mainly lower on the list due to clearly being a product of its time.

6. White Day (PS4)

This game gets a higher rating than it deserves due to being the amusing horror game we ended up playing with multiple friend groups.  By its own merits, it a mediocre (maybe average if I’m feeling generous) horror game. It gets points for attempting to mix in dating sim elements, but the ghost stories were all over the place and often had nothing to do with anything in the game itself.  While it has some good parts, It felt like the creators had too many ideas and decided to throw them all together, regardless of how little sense it would make.  I still had a lot of fun playing it though, so I can’t fault it too much for it’s nonsensical writing.  It's a “fun” horror game with scenes that are sometimes quirky and others that are terrifying (these’s a certain joy in tricking your friends into hiding in the last bathroom stall and then watching their reactions to what happens next).  

5. Outlast 1, Whistleblower, 2 (PS4)

Considering we bought the PS4 version that had all three games on it, I’m considering this one game (we played them back-to-back and I would have ranked the games next to each other regardless).   Whistleblower was definitely the best of the three, while I liked the other two about equally  The first was more coherent and had the better ending, but I appreciated how the second had more expanded characters.  Plus the more shocking content did get to me.  Honestly, if it wasn’t for how abrupt the ending was in 2, this would have beaten the next entry.

4. Persona (PSP)

We started this game in 2017, but since we beat it at the beginning of 2018, it still counts.  I was pleasantly surprised by how good this game ended up being.  The characters are charming, the plot is intriguing, and the battle system was better than I thought it would be (originally I was worried about every party member being able to change personas, but it worked out much better than expected).  A very solid RPG, even given when it was created. 

3: Resident Evil 7 (PS4)

This game had a much stronger start than an ending, but the start was strong enough to still place this game solidly at #3.  It's not often you get an intro where your protag gets their hand chopped off but it’s not actually a game over.  The scene in the garage stuck with me for a long time as well.  I actually appreciated the fact it tied back with the other Resident Evil games, since what's the point of using the name of a franchise if a game isn’t actually a part of it.  

2. Detroit: Become Human (PS4)

While this game certainly had its plot holes and narrative issues, I adored this game while playing it.  Like almost everyone, Connor’s portions of the game were by far my favorite, while Kara’s and Markus’ were more average.  But considering how tense and convinced I was constantly fucking up my choices and going to get everyone killed, I managed to somehow keep all three protags alive in the end (everyone else died in Kara’s route, but still, 2 out of 3 good endings for a blind first run isn’t bad).  I definitely recommend giving this game a shot, since not only is it gorgeous, but it is one of the few games I've played where I felt my choices made a big difference.  It was close between this game and the next for my fav game this year, but the next game just slightly pulled ahead (my bias for horror games is too strong).

1. Siren (PS2)

I was surprised by how much I ended up enjoying this game, but this ended up being my top game of 2018 and definitely one of my top games of all time.  It certainly has its flaws (mainly that it’s frustratingly difficult at times without a walkthrough. A couple of those mission objective requirements I truly don’t believe most people could figure out on their own) but the story and characters stole my heart.  An underrated gem of a horror game, and while it has the same issue every Japanese horror game has of leaving too much up to interpretation, it at least revealed enough for me to figure out what was happening behind the scenes.  The way the story isn't told in order is really interesting as well. And while this had the potential to be confusing, the link navigator was very helpful in keeping track of events.   

Siren also goes a lot further than other games of its time period do.  When it comes to plot, characters, and overall horror, it's a lot better than Silent Hill and Resident Evil, the only thing that holds me back from wholeheartedly recommending this game to everyone is just how hard it is.  It's also a fairly long survival horror game, since even using a walkthrough, it took us somewhere between 20-30 hours to beat (our playtime said 13 hours, but it counts funny and doesn't include all the time you spend dying before giving up). If you’re a fan of survival horror games, I highly recommend giving this game a shot (just remember, there’s no shame in using a walkthrough). 

[alinepulley0-blog]

Ending The Keto dietary Regimen - would It Be Necessary?

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[kristianwick-blog]

Ending The Keto eating Habits - would It Be Necessary?

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