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Good job WG

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banditescu #1 Posted 30 April 2018 - 05:10 PM

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Simple question: How do you succed in making your game worse and worse with every patch? *edit ur hd maps, is like showing a shiny object to a small kid who doesnt know better, especially now when you never know if you will shoot the rock or the house even if you are 1m away from it.

Well let the blind fish who bite for the *edit bait empty their pockets for your game cuz i wont, the game is in the worst state since i started playing. Good gob!

off to grind my 268 v4 haHA, their sure learned a leason with the E5 then later Maus.


Edited by Jbnn, 01 May 2018 - 07:40 AM.


ihateclowns #2 Posted 30 April 2018 - 05:23 PM

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View Postbanditescu, on 30 April 2018 - 04:10 PM, said:

Simple question: How do you succed in making your game worse and worse with every patch? *edit ur hd maps, is like showing a shiny object to a small kid who doesnt know better, especially now when you never know if you will shoot the rock or the house even if you are 1m away from it.

Well let the blind fish who bite for the *edit bait empty their pockets for your game cuz i wont, the game is in the worst state since i started playing. Good gob!

off to grind my 268 v4 haHA, their sure learned a leason with the E5 then later Maus.

 

​If you're about to grind for the 268v4 I must warn you that wargamming WILL nerf it after the top of the tree month when everyone who wants it have spent gold on free exp. So if you were upset about the maus and e5 then don't grind the 268v4

Condono #3 Posted 30 April 2018 - 05:27 PM

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Like one wise man said in youtube, 'You got to bait kids to watch.' This also applies to games... you got to bait kids to play and what better is there to do it then making game shiny. I of course like the current graphics too but it is just that shinier graphics draw more people in.

 

Edit: *Cough* Even if it is not much different from before *cough*


Edited by Condono, 30 April 2018 - 05:27 PM.


IncandescentGerbil #4 Posted 30 April 2018 - 07:22 PM

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I preferred the old graphics. Less invisible obstacles to block shots

Erwin_Von_Braun #5 Posted 30 April 2018 - 08:37 PM

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View Postbanditescu, on 30 April 2018 - 04:10 PM, said:

Simple question: How do you succed in making your game worse and worse with every patch? *edit ur hd maps, is like showing a shiny object to a small kid who doesnt know better, especially now when you never know if you will shoot the rock or the house even if you are 1m away from it.

Well let the blind fish who bite for the *edit bait empty their pockets for your game cuz i wont, the game is in the worst state since i started playing. Good gob!

off to grind my 268 v4 haHA, their sure learned a leason with the E5 then later Maus.

 

And you think the best way to deal with this is to insult WG ?

 



wsatnutter #6 Posted 30 April 2018 - 08:46 PM

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wats with the negative waves

jabster #7 Posted 30 April 2018 - 08:51 PM

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View Postwsatnutter, on 30 April 2018 - 07:46 PM, said:

wats with the negative waves

 

What’s your view on red cabbage. We had a roast at the weekend and as no sprouts were available I thought maybe it would be an ok substitute. It was nice for a change but I wouldn’t want to make it the norm.



wsatnutter #8 Posted 30 April 2018 - 09:06 PM

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Red cabbage has its place. However sprouts rule. Was it beef or chicken 

malachi6 #9 Posted 30 April 2018 - 09:08 PM

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How many Call of Duty games?  How many Assassins Creed games are there.  Strikes me taking the same turd and polishing it works for most games developers.  For shame WG. Taking an established marketing technique and using it.

 



jabster #10 Posted 30 April 2018 - 09:12 PM

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View Postwsatnutter, on 30 April 2018 - 08:06 PM, said:

Red cabbage has its place. However sprouts rule. Was it beef or chicken 

 

Chicken. I do like beef but generally I prefer that it’s the main attraction and not just part of the meal. Once you get all the other flavours going I feel the beef can almost be lost. Lamb on the other hand, now for me that’s got a strong enough flavour that it can carry itself.

 

What about you?



Bulldog_Drummond #11 Posted 30 April 2018 - 09:17 PM

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View Postjabster, on 30 April 2018 - 08:12 PM, said:

 

Chicken. I do like beef but generally I prefer that it’s the main attraction and not just part of the meal. Once you get all the other flavours going I feel the beef can almost be lost. Lamb on the other hand, now for me that’s got a strong enough flavour that it can carry itself.

 

What about you?

 

There is much to be said for pork.

wsatnutter #12 Posted 30 April 2018 - 09:22 PM

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A chicken in a slow cooker then crisped in the oven served with sprouts mmmm and yes love a peice of pork 

Bulldog_Drummond 



Consett_Steel #13 Posted 30 April 2018 - 09:41 PM

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View Postjabster, on 30 April 2018 - 07:51 PM, said:

 

What’s your view on red cabbage. We had a roast at the weekend and as no sprouts were available I thought maybe it would be an ok substitute. It was nice for a change but I wouldn’t want to make it the norm.

 

Did you go vinegary/raisin dressing or just as nature intended? 



jabster #14 Posted 30 April 2018 - 09:41 PM

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View Postwsatnutter, on 30 April 2018 - 08:22 PM, said:

A chicken in a slow cooker then crisped in the oven served with sprouts mmmm and yes love a peice of pork 

Bulldog_Drummond 

 

My preferred method for chicken is similar but all in the oven, legs and wings opened and then in the oven at a low temperature for an hour or so. Once the veggies and stuffing are ready then wack the temprature up for the final half hour plus ten minutes resting.

 

As for BD’s recommendation of pork, I don’t mind pork but to be honest it can be a bit unforgiving (for that read ends up dry) and I’d rather just eat the crackling. Horses for courses and all that.



wsatnutter #15 Posted 30 April 2018 - 09:43 PM

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Yes nice way to cook I shall try it and report back 

jabster #16 Posted 30 April 2018 - 09:45 PM

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View PostConsett_Steel, on 30 April 2018 - 08:41 PM, said:

 

Did you go vinegary/raisin dressing or just as nature intended? 

 

Defintely some balsamic vinegar (acidic plus sweet) some sugar and a little bit of chilli for background heat.

 

Rasins I don’t ever do as they remind of school curries.


Edited by jabster, 30 April 2018 - 09:52 PM.


wsatnutter #17 Posted 30 April 2018 - 09:46 PM

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Time for supper 

jabster #18 Posted 30 April 2018 - 09:49 PM

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View Postwsatnutter, on 30 April 2018 - 08:43 PM, said:

Yes nice way to cook I shall try it and report back 

 

It works for me to get that still juicy but also crispy.



BP_OMowe #19 Posted 30 April 2018 - 10:11 PM

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Once I'm done with the meat, no one can tell if it is pork, lamb, beef or brick.

Consett_Steel #20 Posted 30 April 2018 - 10:13 PM

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View Postjabster, on 30 April 2018 - 08:45 PM, said:

 

Defintely some balsamic vinegar (acidic plus sweet) some sugar and a little bit of chilli for background heat.

 

Rasins I don’t ever do as they remind of school curries.

 

I once got glacé cherries in a Biriani - bad times. 







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