As the topic says. I have Origins and like it. Was thinking I would have to wait a bit longer before the price dropped to a reasonable level. Amazing offer. I had to buy it. I will also have to go without food for a day or two to pay for it. Oh well
Good catch…although that’s a big time commitment too. Of all the questionable dlc’s in games though the XP boost in this one leaves a bitter taste in my mouth…pay to solve the grind problem that the designers have created. Why not just not have the grind problem in the first place? Oh, yeah…
What’s the difference between the regular, gold, and ultimate editions of this game?
Edit: or the deluxe edition for that matter.
I do not know what is the difference but the purpose is to confuse customer so he would spend more money than he’s originaly intended. Scummy Ubi practises.
Thanks. Seems like the gold edition is really the best overall unless you really want those armor packs.
Considering this. I enjoyed the previous AC games (to be fair I’ve only played 2 and 4, and haven’t finished either yet), and I really love the setting this time. Decisions decisions.
I can send you some left over liver and onions. And if you are real nice, I will make you some homemade “Corn bread in a cast iron frying pan”(My specialty)
Nope nope, not good timing. holds strong Sekiro next year.
Can you make me some too? I love cornbread.
NO it HAS to be made in a CAST iron frying pan…steaming hot…with creamed corn in it and 5 TBSP of sugar.
Nope…more like Heaven!!!
Sure, I may need more frying pans…LOL
Cornbread that looks more like cake - sign me up! Only cornbread I had was dry and really quite awful.
Mine is sweet too…And has small pieces of corn in it.
Take me to your house, lol. I quite like corn.
2 8.5 oz Corn muffin mix
16oz Sour Cream
5oz can of Evap. Milk
1tsp of cayenne
1/2 cup of vegetable oil
16 oz can of corn
16 oz can of cream corn
Mix it in a bowl, put it in a pan, and bake at 375ºF for 45-60 min.
This makes a lot. You can halve it if you want to.
I don’t use ramps or onions or the buttermilk… Hard to find around here. I use 1 cup of milk and a can of creamed corn and 6 tbsp of sugar.
southern corn bread (with or without ramps)
Makes one 9-inch bread
Preheat the oven to 450°F with a heavy 9-inch ovenproof skillet, preferably cast iron, in the oven. You can also use an 8-inch square glass baking dish if you don’t have a cast iron pan, but you don’t need to preheat the oven with the glass pan in it.
Whisk together thoroughly in a large bowl:
1 3/4 cups cornmeal, preferably stone-ground
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
Whisk until foamy in another bowl:
2 large eggs
1 1/2 to 2 cups buttermilk*
Add to the dry ingredients and whisk just until blended. Remove the skillet from the oven and add:
1 tablespoon bacon fat, lard, oil, or vegetable shortening
If using ramps or onions, add them now. Briefly sauté them until wilted or translucent. Use up to half a cup of minced onions or ramps.
Pour the batter into the pan all at once.
Bake until the top is browned and the center feels firm when pressed, 20 to 25 minutes. Serve immediately from the pan, cut into wedges or squares, with:
Leftovers, though dry, are nice enough if wrapped in foil and rewarmed in a low oven. You can also put a crumbled slice of cornbread in a glass and cover with buttermilk–my favorite way to eat leftover cornbread.
*If you are using a stone-ground cornmeal, which is to say coarser, you may want to use the larger amount of buttermilk. If using a normal, store-bought, finely ground cornmeal, use the smaller amount. Either way, start with 1 1/2 cups and go from there. You want the batter to be fairly thin (i.e. not as thick as pancake batter) but not soupy.
And for those who don’t know “ramps” are:
Legit saved this for later. I think i’ll make some cornbread next week.