I'm jumping on the new Formspring bandwagon -- a kick that a bunch of my Game Developer friends have been on lately.
Check it out:
- Ask Me Anything!
Answers to follow shortly!
Tuesday, March 30, 2010
Wednesday, March 24, 2010
Video Game Developers On Twitter!
Want to quickly and easily follow a ton of Video Game Developer updates on Twitter? Check out my new game developer Twitter list!
* Video Game Developer List on Twitter
Tweet, Tweet!
* Video Game Developer List on Twitter
Tweet, Tweet!
Wednesday, March 17, 2010
Guinness and Beef Stew (Happy St. Patrick's Day!)
Guinness and Beef Stew By: Michael Raymond-Judy
Difficulty: Easy
Yield: 6 servings
2 to 2½ pounds stewing beef
2 tablespoons flour
1 tsp cayenne
2 large onions, coarsely chopped
2 cups thickly diced carrots
3 medium to large potatoes, cut into 1” chunks
2 garlic cloves, crushed
2 tablespoons tomato paste, dissolved in 4 tablespoons water
2 12oz. bottles of Guinness
Olive oil
Sprig of fresh thyme or basil
1 bay leaf
Salt and freshly ground black pepper
Chopped parsley (for garnish)
Prepare carrots, onion, garlic before beginning. Do not prepare potatoes until ready to add them.
Trim the meat of any fat or gristle, and cut into 2-inch cubes.
In a small bowl, season the flour with salt, pepper and cayenne.
Toss beef with 1 tablespoon olive oil.
Toss meat with seasoned flour.
Heat 2 to 4 tablespoons oil in a large skillet over high heat (thinly coat bottom of skillet).
Brown the meat on all sides. If meat begins to stick to bottom of skillet, drizzle in small amount of olive oil or water until it no longer sticks.
Reduce the heat; add the onions, crushed garlic and tomato puree to the skillet. Cover, and cook gently for 5-8 minutes.
Transfer the contents of the skillet to a casserole (or a large pan with tightly-sealed lid).
Pour a third to a half bottle of Guinness into the skillet.
Bring the Guinness to a boil and stir to dissolve the caramelized meat juices on the pan.
Pour over the meat, along with the other full bottle of Guinness (save the half bottle for later!).
Add the carrots, bay leaf and thyme. Stir and adjust seasonings.
Cover the casserole/pan and simmer over low heat, or in a 300° F oven until the meat is tender, (2 to 3 hours).
Adjust seasoning as needed (salt, pepper and garlic are the likely needed additions).
If needed, let stew rest until about an hour before serving, allowing for bringing temperature back to cooking level.
About 45 minutes before serving:
Prepare the potatoes (leave skin on or not to preference)
Add potatoes and remaining half bottle of Guinness (you didn’t drink it did you?)
Simmer until potatoes are fork tender.
Season to taste.
Garnish with parsley, serve and enjoy!
Difficulty: Easy
Yield: 6 servings
2 to 2½ pounds stewing beef
2 tablespoons flour
1 tsp cayenne
2 large onions, coarsely chopped
2 cups thickly diced carrots
3 medium to large potatoes, cut into 1” chunks
2 garlic cloves, crushed
2 tablespoons tomato paste, dissolved in 4 tablespoons water
2 12oz. bottles of Guinness
Olive oil
Sprig of fresh thyme or basil
1 bay leaf
Salt and freshly ground black pepper
Chopped parsley (for garnish)
Prepare carrots, onion, garlic before beginning. Do not prepare potatoes until ready to add them.
Trim the meat of any fat or gristle, and cut into 2-inch cubes.
In a small bowl, season the flour with salt, pepper and cayenne.
Toss beef with 1 tablespoon olive oil.
Toss meat with seasoned flour.
Heat 2 to 4 tablespoons oil in a large skillet over high heat (thinly coat bottom of skillet).
Brown the meat on all sides. If meat begins to stick to bottom of skillet, drizzle in small amount of olive oil or water until it no longer sticks.
Reduce the heat; add the onions, crushed garlic and tomato puree to the skillet. Cover, and cook gently for 5-8 minutes.
Transfer the contents of the skillet to a casserole (or a large pan with tightly-sealed lid).
Pour a third to a half bottle of Guinness into the skillet.
Bring the Guinness to a boil and stir to dissolve the caramelized meat juices on the pan.
Pour over the meat, along with the other full bottle of Guinness (save the half bottle for later!).
Add the carrots, bay leaf and thyme. Stir and adjust seasonings.
Cover the casserole/pan and simmer over low heat, or in a 300° F oven until the meat is tender, (2 to 3 hours).
Adjust seasoning as needed (salt, pepper and garlic are the likely needed additions).
If needed, let stew rest until about an hour before serving, allowing for bringing temperature back to cooking level.
About 45 minutes before serving:
Prepare the potatoes (leave skin on or not to preference)
Add potatoes and remaining half bottle of Guinness (you didn’t drink it did you?)
Simmer until potatoes are fork tender.
Season to taste.
Garnish with parsley, serve and enjoy!
Monday, March 15, 2010
Some Funny Links + Corey Haim and Peter Graves Remembered
Stumbled across some funnies today and thought I'd share...
- The 13 Funniest Help Wanted Signs EVER
- Uncomfortable Movie Plot Summaries
Bonus: William Shatner's rap from the end of the movie Free Enterprise in honor of today -- the Ides of March -- William Shatner: No Tears For Caesar!!!
On a more somber note, I am saddened by the passing of actors Corey Haim and Peter Graves this past week. Together you brought many laughs into my life (in addition to some impossible missions) and I want to thank you both for that.
Gone too soon. =(
- The 13 Funniest Help Wanted Signs EVER
- Uncomfortable Movie Plot Summaries
Bonus: William Shatner's rap from the end of the movie Free Enterprise in honor of today -- the Ides of March -- William Shatner: No Tears For Caesar!!!
On a more somber note, I am saddened by the passing of actors Corey Haim and Peter Graves this past week. Together you brought many laughs into my life (in addition to some impossible missions) and I want to thank you both for that.
Gone too soon. =(
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