Eve Online 2016: Actually It's Called Eve-ophilia

The Something Awful Forums > Discussion > Video Games > The MMO HMO > Eve Online 2016: Actually It's Called Eve-ophilia

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Klyith: Aug 3, 2007; GBS Pledge Week

Magic Rabbit Hat posted:

If you want to kill the guy, get a Svipul with combat probes. You know exactly what grid he's on, so you drop probes from off Dscan, probe him down, then warp on top of him because he can't run his MWD permanently.

By the time the MWD caps out the entosis link has cycled and he cloaks up.

But the rest is accurate, how many people really want to fit an expensive T3 just to do a space prank equivalent to ringing the doorbell and running away? These gimmick fits can't fight anything and have to run away as soon as someone enters local because they can get owned by a lone recon.

I'm much more worried about the lowsec and wormhole guys that have been asking for years "why can't small gang do anything to hurt big sov owners?" Now they have the ability and they really don't have to risk much of anything to do it.

# ? May 11, 2015 18:01

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# ? Jun 4, 2024 20:21

Kirs: Dec 5, 2014; Apart from drinking, there is absolutely nothing to do here.

Why I start to see more and more H1Z1 analogy in new sov system? All that multi-server (multi-system) conception of defending your space and reinforcing your node which is under attack. Now I feel like everything we trained to do in H1Z1 was training before doing same things in eve?

# ? May 11, 2015 18:06

RattiRatto: Jun 26, 2014; :I'd like to borrow $200M

:To make vidya game

Troll gangs from lowsec and especially wh space will became probably the biggest threat to sov, much more then any kind of NC/PL/BL supers that are far away and cannot travel around space.

I can definitely see a suicide meat squadron of t1 frigates that will just roam in all the systems and hit all the possible structures. By the time you have popped them, all of them have reshipped and are already there again. Wh connections between null areas will be quite dangerous

# ? May 11, 2015 18:14

Kalenn Istarion: Nov 2, 2012; Maybe Senpai will finally notice me now that I've dropped :fivebux: on this snazzy av

Major Spag posted:

That was your first mistake. Unless you know a guy or go to an actual restaurant, you're not going to get anything decent.

That's like saying "I picked up some Vandeecamp 'English style fish and chips'" and then writing off any and all fried fish from England.

I don't know about American brand or whatever but when you get ribs without sauce the best solution is to put sauce on them, cook them and eat them. The real secret to making good, tender ribs is that you get fresh ones from the butcher, then boil them to tenderize the otherwise relatively tough meat before they go anywhere near a barbeque. Alternatively you can roast them in foil to maintain moisture but I find the boiled ones taste better; probably just what I'm used to. Perhaps the ones you bought were just pre-boiled?

# ? May 11, 2015 18:27

FruitNYogurtParfait: Mar 29, 2006; Sion lied. Deadtear died for our sins. #VengeanceForDeadtear
#PunGateNeverForget
#ModLivesMatter

Kalenn Istarion posted:

The real secret to making good, tender ribs is that you get fresh ones from the butcher, then boil them

W..what

# ? May 11, 2015 18:31

FruitNYogurtParfait: Mar 29, 2006; Sion lied. Deadtear died for our sins. #VengeanceForDeadtear
#PunGateNeverForget
#ModLivesMatter

I don't even I can't understa what the gently caress

# ? May 11, 2015 18:31

Demiurge4: Aug 10, 2011

Kalenn Istarion posted:

I don't know about American brand or whatever but when you get ribs without sauce the best solution is to put sauce on them, cook them and eat them. The real secret to making good, tender ribs is that you get fresh ones from the butcher, then boil them to tenderize the otherwise relatively tough meat before they go anywhere near a barbeque. Alternatively you can roast them in foil to maintain moisture but I find the boiled ones taste better; probably just what I'm used to. Perhaps the ones you bought were just pre-boiled?

I think my mistake was assuming they had BBQ sauce in the box, but it looked supremely unappetizing.

In other news I went by the butcher and...

I'm using the foil method.

EVE related: The guys in food jabber are really cool and helpful and you guys should hang out there.

Edit:

FruitNYogurtParfait posted:

I don't even I can't understa what the gently caress

I mean, I get it. You boil to tenderize and then you can get away with grilling for a shorter period and searing the meat at a high heat. But I'm not particularly fond of boiling meat either, my dad does it and every time I just feel like he robbed me of a perfectly good roast.

Demiurge4 fucked around with this message at 18:44 on May 11, 2015

# ? May 11, 2015 18:32

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Now it's a good thread.

goodness fucked around with this message at 19:02 on May 11, 2015

# ? May 11, 2015 18:39

DiggityDoink: Dec 9, 2007

Demiurge4 posted:

I'm using the foil method.

I mean, I get it. You boil to tenderize and then you can get away with grilling for a shorter period and searing the meat at a high heat. But I'm not particularly fond of boiling meat either, my dad does it and every time I just feel like he robbed me of a perfectly good roast.

The foil method is the way to go. Boiling just steals any good flavor from the ribs.

# ? May 11, 2015 18:52

PathAsc: Nov 15, 2011; Hail SS-18 Satan may he cleanse us with nuclear fire

PISS TAPE IS REAL

Yeah, I can't do the boil thing. A good rub and smothered with homemade bbq sauce, then in the pan foiled and cooked at a low temp for right about 8 hours. Keeps the flavor, falls off the bone.

# ? May 11, 2015 19:00

Hexel: Nov 18, 2011

RattiRatto posted:

Troll gangs from lowsec and especially wh space will became probably the biggest threat to sov, much more then any kind of NC/PL/BL supers that are far away and cannot travel around space.

I can definitely see a suicide meat squadron of t1 frigates that will just roam in all the systems and hit all the possible structures. By the time you have popped them, all of them have reshipped and are already there again. Wh connections between null areas will be quite dangerous

WH and losec dudes cant be assed to do anything that doesnt involve killmails, preferably safe and easy ganks with little risk. They dont give a poo poo about anybodys sov.

# ? May 11, 2015 19:01

FruitNYogurtParfait: Mar 29, 2006; Sion lied. Deadtear died for our sins. #VengeanceForDeadtear
#PunGateNeverForget
#ModLivesMatter

Demiurge4 posted:

I mean, I get it. You boil to tenderize and then you can get away with grilling for a shorter period and searing the meat at a high heat. But I'm not particularly fond of boiling meat either, my dad does it and every time I just feel like he robbed me of a perfectly good roast.

you're boiling off a ton of the flavor is what you're doing, it's not like you have to really sit and watch your 'que the whole time

# ? May 11, 2015 19:01

ChickenWing: Jul 22, 2010

Yeah low and slow is the way to go with ribs, as with most meat that isn't sear-sear-serve.

I think the last time I did side ribs it was like four to six hours at 200-something covered in bbq sauce, re-basting with the bbq every half hour or so

# ? May 11, 2015 19:12

pugnax: Oct 10, 2012; Specialization is for insects.

Don't discount dry ribs, they own hard. I like sauce too, but drat, the Memphis style is soooo good.

# ? May 11, 2015 19:24

various cheeses: Jan 24, 2013

Dry ribs sounds less messy to eat, so I like that idea.

# ? May 11, 2015 19:28

Dalael: Oct 14, 2014; Hello. Yep, I still think Atlantis is Bolivia, yep, I'm still a giant idiot, yep, I'm still a huge racist. Some things never change!

After watching Men vs Food in which he goes to Memphis to eat ribs, I honest to god started planning a vacation to memphis just for those ribs.

..

gently caress now I want ribs.

# ? May 11, 2015 19:44

BigPaddy: Jun 30, 2008; That night we performed the rite and opened the gate.
Halfway through, I went to fix us both a coke float.
By the time I got back, he'd gone insane.
Plus, he'd left the gate open and there was evil everywhere.

Place near work does half a rack of dry ribs for $10, shits good.

# ? May 11, 2015 19:49

TwistedNails: Dec 1, 2008

I made bbq ribs on my own for the first time this weekend. I baked them with only garlic cloves for an hour and 45 mins, then put a dry rub on them and stored them in the fridge overnight. I took them out last night and brushed on the bbq sauce and finished them on the grill for about 15 mins. They were really good and very tender.

# ? May 11, 2015 19:53

Huge_Midget: Jun 6, 2002; I don't like the look of it...

Kalenn Istarion posted:

The real secret to making good, tender ribs is that you get fresh ones from the butcher, then boil them to tenderize the otherwise relatively tough meat before they go anywhere near a barbeque.

This statement makes me irrationally angry. I weep for all of you poor Euro bastards that have no clue what actual, good, honest to god BBQ is. It should really only involve a few very basic things. Meat, real hardwood smoke, and lots of time. A light handed approach to seasonings/rubs is acceptable, so long as their flavor profiles are complimentary to whatever meat it is you are BBQing. Sauces are a very regional thing, and can be wonderful if done right, but those are best left to people that know what they are doing.

This is a brisket I made this weekend. It was literally only a beef brisket, a ever so light slathering of hot sauce to help the rub stick, and the rub, which is just sea salt and coarsely ground Telicherry black peppercorns. Smoked over oak and mesquite wood.

Huge_Midget fucked around with this message at 20:02 on May 11, 2015

# ? May 11, 2015 19:54

Otacon: Aug 13, 2002

I feel bad for any of the J4Gs who try to join 9 months from now having to read through the first 20 pages with a growling stomach and no food in the fridge at 3am, trying to figure out the secret to goons.

# ? May 11, 2015 19:56

DisgracelandUSA: Aug 11, 2011; Yeah, I gets down with the homies

Huge_Midget posted:

Sauces are a very regional thing.

Hell, we have 3-4 kinds of sauces in my state alone depending on what part of the state you're in.

DisgracelandUSA fucked around with this message at 20:03 on May 11, 2015

# ? May 11, 2015 19:59

CainFortea: Oct 15, 2004

Otacon posted:

I feel bad for any of the J4Gs who try to join 9 months from now having to read through the first 20 pages with a growling stomach and no food in the fridge at 3am, trying to figure out the secret to goons.

J4Gs don't read the thread silly

# ? May 11, 2015 20:06

Kazinsal: Dec 13, 2011

Otacon posted:

I feel bad for any of the J4Gs who try to join 9 months from now having to read through the first 20 pages with a growling stomach and no food in the fridge at 3am, trying to figure out the secret to goons.

The secret to Goonwaffe's heart is through goon stomachs.

# ? May 11, 2015 20:10

various cheeses: Jan 24, 2013

Instead of posting a thread in FYAD, make them post a recipe in Goons w/ Spoons.

# ? May 11, 2015 20:15

Borachon: Jun 15, 2011; Whiskey Powered

I've mostly given up on slow cookers. "Throw it all in the crockpot and forget it for 8 hours" loses so much flavor because of lack of carmelization. Once you're turning on the stove to sear the meat, you might as well just use a pressure cooker.

Low-and-slow on a grill is another thing entirely, and I completely agree on dry ribs (as well as proper Memphis-style pulled pork).

# ? May 11, 2015 20:16

pugnax: Oct 10, 2012; Specialization is for insects.

Borachon posted:

I've mostly given up on slow cookers. "Throw it all in the crockpot and forget it for 8 hours" loses so much flavor because of lack of carmelization. Once you're turning on the stove to sear the meat, you might as well just use a pressure cooker.

Low-and-slow on a grill is another thing entirely, and I completely agree on dry ribs (as well as proper Memphis-style pulled pork).

There's something to be said for 'throw poo poo in slow cooker - eat it that night', especially if you have kids. It might not be the tastiest but the effort-nutrition ratio is pretty hard to beat.

# ? May 11, 2015 20:19

Kalenn Istarion: Nov 2, 2012; Maybe Senpai will finally notice me now that I've dropped :fivebux: on this snazzy av

Huge_Midget posted:

This statement makes me irrationally angry. I weep for all of you poor Euro bastards that have no clue what actual, good, honest to god BBQ is. It should really only involve a few very basic things. Meat, real hardwood smoke, and lots of time. A light handed approach to seasonings/rubs is acceptable, so long as their flavor profiles are complimentary to whatever meat it is you are BBQing. Sauces are a very regional thing, and can be wonderful if done right, but those are best left to people that know what they are doing.

This is a brisket I made this weekend. It was literally only a beef brisket, a ever so light slathering of hot sauce to help the rub stick, and the rub, which is just sea salt and coarsely ground Telicherry black peppercorns. Smoked over oak and mesquite wood.

I'm not a Euro but boiling for rib prep is how I grew up. I have since been educated in an oh so tender fashion by deadtear. Doesn't change the fact that boiling is quicker / easier when you have kids to feed, but I agree you can get a better result with the :effort:

method.

# ? May 11, 2015 20:21

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

Borachon posted:

I've mostly given up on slow cookers. "Throw it all in the crockpot and forget it for 8 hours" loses so much flavor because of lack of carmelization. Once you're turning on the stove to sear the meat, you might as well just use a pressure cooker.

Low-and-slow on a grill is another thing entirely, and I completely agree on dry ribs (as well as proper Memphis-style pulled pork).

That's why you sear the neat before putting it in the slow cooker.

# ? May 11, 2015 20:26

Magic Rabbit Hat: Nov 4, 2006; Just follow along if you don't wanna get neutered.

My sister boils her ribs then slathers them in bbq sauce. Everyone compliments her on how tender they are and it's all I can do not to very pointedly explain everything wrong about boiling meat.

# ? May 11, 2015 20:39

FruitNYogurtParfait: Mar 29, 2006; Sion lied. Deadtear died for our sins. #VengeanceForDeadtear
#PunGateNeverForget
#ModLivesMatter

goodness posted:

That's why you sear the neat before putting it in the slow cooker.

so you didn't read his post then

# ? May 11, 2015 20:52

Zephyrine: Jun 10, 2014; This is what meat is supposed to be like, dingus

I'm an above average pickler of eggs. Any high fives for that in this meat wank of a thread?

I make some mean pickled eggs.

# ? May 11, 2015 20:59

Demiurge4: Aug 10, 2011

Huge_Midget posted:

This statement makes me irrationally angry. I weep for all of you poor Euro bastards that have no clue what actual, good, honest to god BBQ is. It should really only involve a few very basic things. Meat, real hardwood smoke, and lots of time. A light handed approach to seasonings/rubs is acceptable, so long as their flavor profiles are complimentary to whatever meat it is you are BBQing. Sauces are a very regional thing, and can be wonderful if done right, but those are best left to people that know what they are doing.

This is a brisket I made this weekend. It was literally only a beef brisket, a ever so light slathering of hot sauce to help the rub stick, and the rub, which is just sea salt and coarsely ground Telicherry black peppercorns. Smoked over oak and mesquite wood.

That's a nice piece of meat. I usually don't BBQ things like that though and instead I season with salt and rosemary, poke some garlic into the meat and put a little bit of butter over and roast for about 45 minutes total. It can be tricky getting it proper red sometimes but I've gotten the hang of it.

This is my last food related post, I promise. My first ribs came out wonderfully. Special thanks to Johann for cooking tips.

# ? May 11, 2015 21:03

Riot Bimbo: Dec 28, 2006

Dear everyone, stop boiling meat. Thank you.

# ? May 11, 2015 21:04

ChickenWing: Jul 22, 2010

Zephyrine posted:

I'm an above average pickler of eggs. Any high fives for that in this meat wank of a thread?

I make some mean pickled eggs.

So what you're really saying here is that you're an enabler of potent farts.

:hfive:

# ? May 11, 2015 21:12

Borachon: Jun 15, 2011; Whiskey Powered

goodness posted:

That's why you sear the neat before putting it in the slow cooker.

Again, once I've turned on the stove, I'll sear it in the pressure cooker vessel, not lose any of the fond from the pressure cooker, and have it done in 45 minutes. Searing, deglazing, and transferring it all to the slow cooker is *more* effort.

# ? May 11, 2015 21:15

pugnax: Oct 10, 2012; Specialization is for insects.

Eve Online 2015: Enabling Potent Farts

# ? May 11, 2015 21:15

goodness: Jan 3, 2012; When the light turns green, you go. When the light turns red, you stop. But what do you do when the light turns blue with orange and lavender spots?

FruitNYogurtParfait posted:

so you didn't read his post then

I did, his complaint is not good. Taking a a couple minutes to sear the meat is not that much trouble.

Borachon posted:

Again, once I've turned on the stove, I'll sear it in the pressure cooker vessel, not lose any of the fond from the pressure cooker, and have it done in 45 minutes. Searing, deglazing, and transferring it all to the slow cooker is *more* effort.

If you have the time to do that then there wouldn't be a point to consider the slow cooker. Thats more for cooking while you are busy all day.

goodness fucked around with this message at 21:20 on May 11, 2015

# ? May 11, 2015 21:18

ullerrm: Dec 31, 2012; Oh, the network slogan is true -- "watch FOX and be damned for all eternity!"

Mother loving BBCrew rides again.

--

Also, seriously considering taking this thing out with a head full of snakes and some Strong Crash.

code:

[Tengu, wait what ham]
Ballistic Control System II
Ballistic Control System II
Ballistic Control System II
Nanofiber Internal Structure II

Experimental 10MN Microwarpdrive I
Faint Epsilon Warp Scrambler I
Fleeting Propulsion Inhibitor I
Fleeting Propulsion Inhibitor I
Large Shield Extender II
Large Shield Extender II
Large Shield Extender II

Polarized Heavy Assault Missile Launcher, Scourge Rage Heavy Assault Missile
Polarized Heavy Assault Missile Launcher, Scourge Rage Heavy Assault Missile
Polarized Heavy Assault Missile Launcher, Scourge Rage Heavy Assault Missile
Polarized Heavy Assault Missile Launcher, Scourge Rage Heavy Assault Missile
Polarized Heavy Assault Missile Launcher, Scourge Rage Heavy Assault Missile

Medium Core Defense Field Extender II
Medium Core Defense Field Extender II
Medium Core Defense Field Extender II

Tengu Defensive - Supplemental Screening
Tengu Electronics - Emergent Locus Analyzer
Tengu Engineering - Capacitor Regeneration Matrix
Tengu Offensive - Accelerated Ejection Bay
Tengu Propulsion - Intercalated Nanofibers

# ? May 11, 2015 21:22

Kazak_Hstan: Apr 28, 2014; Grimey Drawer

Zephyrine posted:

I'm an above average pickler of eggs. Any high fives for that in this meat wank of a thread?

I make some mean pickled eggs.

But they have to be pheasant eggs because those are the right size for snacking.

# ? May 11, 2015 21:31

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# ? Jun 4, 2024 20:21

CommonShore: Jun 6, 2014; A true renaissance man

Zephyrine posted:

I'm an above average pickler of eggs. Any high fives for that in this meat wank of a thread?

I make some mean pickled eggs.

I pickle mine sour, with dill and beet.

# ? May 11, 2015 21:32

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