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mother of god
Posted on June 28, 2014 at 21:52

I feel old, guys

also hi what's up

whoa sudden ninja drop
Posted on August 15, 2013 at 20:23

whoa who is this dude all up and showin his face after like months and months of inactivity like what even is his deal

well believe it or not in the months since i've been active and the like year since i've posted a blog a bunch of stuff has happened. for one my dad got married so that's cool. also i'm now living with my batshit crazy grandma but i guess i won't elaborate on that right now.

obviously more important than either of those things is the situation with my hair like i just know you guys have been sitting on the edge of your seats for a davey hair update

well like a month ago i got a serious hair cut after like 5 years without one, and a couple days back i shaved too so now i'm even sexier:

ladies, please

so yeah the obvious thing to do is make the comment section of this blog a selfiefest so post your latest pictures you beautiful people

in other news that's still about me i've realized that i never really did much that actually warrants me being on this site so i'm thinking about venturing into music creation. basically, expect most of my following blogs to be "hey guys listen to this terrible shit by me".

also have some mcgroove because i don't know how to end blogs:

Web Browsers Piss Me Off
Posted on October 05, 2012 at 00:42

Title meant to be read in Duke Nukem's voice.

What follows is me complaining about browsers. I'll admit I don't know much about the inner workings of browsers. This is just my observations about said browsers. This is also I guess sort of a poll of you guys to see which browsers y'all use.

Oh God so much memory usage. This is ridiculous. And all those processes. So many processes running at once. Why Google, why? Compatibility never seems to be a problem though. It would be a GOOD browser if it didn't eat memory like


like I don't even know what. It's just ridiculous.

(accompanying visual)

Firefox is so-much-pretty-glorious-master-race browser, but God is it unstable. Maybe it was just my computer before I upgraded, I don't think I've used Firefox since this time last year, and I upgraded in December '11, so that's possible. But it was just terrible. Anybody else have Firefox instability problems?

(accompanying visual)


(accompanying visual)

guys pls help me find a browser to luv ;_;

(I am aware of Opera + Safari. TBH I've never had any problems with Opera, but it seems to be slowly dying, so IDK.)

Posted on September 20, 2012 at 14:46

Oh hell no.

Let Me Tell You About Hawken. Basically, for those who haven't seen it, Hawken is a really awesome looking mech game going to be released some time next year, with an open beta this December 12. HERE WATCH THIS:

So yeah, go enlist if you think this is awesome. I recently won an Alpha code but I don't know if they're going to be giving out any more or not. Speaking of winning that code...

Quote: Hawken Giveaway
Thank you to everyone who entered. The giveaway is over and the winners are: Christopher Seiderman, Davey Ortis, and Joel.

Quote: Hawken Giveaway
Davey Ortis

No one ever spells my name right. Ever.*

Something else that's cool: When (if?) Oculus Rift is released Hawken will support it.

*One exception is you guys. Everybody I've encountered on 64Digits has been able to spell my name right. <3 you guys.

For those who may have missed it, or regret they didn't get it...
Posted on July 18, 2012 at 17:52

...Terraria is on sale AGAIN. For the next 5 or so hours it will be $2.49. This is the cheapest you're going to get a "new" legit copy for, so you should jump on it.

It's like the 3rd time it's been on sale, so the chance of it happening again is pretty slim, I think. It was initially one of the main sales, then a vote sale, now a flash sale.

So go and get it and get on that server.

[b]75% off sale is over. Hope you grabbed it! If you missed it, Terraria is still on sale until the 23rd for 50% off, which is still a damn good deal. See you on the server.[/b]

(staying off front page for lack of content)

Emergency Late Night Art Time
Posted on July 11, 2012 at 01:17

time == relative_to_america

Open up Photoshop (GIMP, Paint.NET, MS Paint, GM Pixel Editor, etc.) and draw whatever comes to you! It helps to start with a scribble.

This is what I got:

I think it's supposed to be some kind of ancient evil being smitten by a crooked magic missile type thing?

Anyway, don't spend anymore than 15 minutes on it and GO.

A year and a day
Posted on July 07, 2012 at 21:24

So I noticed the other day that I hadn't opened sfxr in quite a while. I looked at it again today and saw:

(yes MMORPGguy that is your blog in the background)

A year and a day. That's how long it's been since I've made any sound effects with this neat little tool. And when was the last time I made a game? Halloween?




Yeah, so I got this idea to pop open sfxr and hit the randomize button 10 times, saving each sound and making a game using those sounds, and ONLY those sounds (save for some background music).

Here are the sounds I'll be using for those interested:


And a link to download sfxr.

UPDATE: Also there's this:

Quote: Littlebear
There is a newer version called Bfxr @ www.bfxr.net it has a few new features that are handy check it out :)

(thanks Littlebear!)

So yeah guys, I guess this is my next game project. Thinking about making it in Flash.

We'll see how it goes.

Who's this douchebag?
Posted on July 03, 2012 at 22:47

[i]Some dude who was on the site like 4 or 5 months ago? Why'd the idiot leave? Crazy life stuff? Whatever, sounds like a lame excuse to me.[/i]

There's been a lot of remodeling in the past months. A LOT. Also we got flooded in our basement recently so there's that.

I've been reading HS for quite a while, but only got caught up on April 14th!

I haven't done any.

Gave up on this one. It turns out I suck at it!

I have one.

This was a comeback blog, in case you were wondering.

I have come back.

You are all so excited about this development.


EDIT: Forgot this part: Thanks to the admins on the IRC, Arcalyth specifically (Kit too!) who reset my password so I could actually get on. I never meant to leave the site, I just logged out one day and didn't log back in for... a while. But, it's good to be back. :)

Some Useless Stuff ^_^
Posted on January 26, 2012 at 20:59

(in the spirit of DSG)

All kinds of stuff, really. First, update the copyright already. I remember complaining about it at the beginning of 2011 and... Well, now it's 2012.

Steam chats for teh lulz:

Other images for teh lulz:

Other images for teh cutez:

Also, we're discussing cooked bunny brains in the steam group chat room right now, so, you know, you should join in.

Back to V4D work tiem nao :3

secret blawg
Posted on January 09, 2012 at 03:21


watchu want?

a vidya?

haer u goo:

nao get out >:(

Posted on January 07, 2012 at 22:34


THIS GUY!!!1!11!!!!11!1


THIS GUY!!!1!11!!!!11!1


THIS (blurry) DOG!!!1!11!!!!11!1

So yeah, just getting started on my F4D entry. Like seriously, even after all these extensions I haven't even started. I hazum procrastinashuns.

I like woks
Posted on January 02, 2012 at 23:37

The wok's most distinguishing feature is its shape. Classic woks have a rounded bottom. Hand-hammered woks are sometimes flipped inside out after being shaped, giving the wok a gentle flare to the edge that makes it easier to push food up onto the sides of the wok. Woks sold in western countries are sometimes found with flat bottoms — this makes them more similar to a deep frying pan. The flat bottom allows the wok to be used on an electric stove, where a rounded wok would not be able to fully contact the stove's heating element. A round bottom wok enables the traditional round spatula or ladle to pick all the food up at the bottom of the wok and toss it around easily; this is difficult with a flat bottom. With a gas hob, or traditional pit stove, the bottom of a round wok can get hotter than a flat wok and so is better for stir frying.
Most woks range from 300 to 2,000 mm (12 to 79 in) or more in diameter. Woks of 360 mm (14 in) (suitable for a family of 3 or 4) are the most common, but home woks can be found as small as 200 mm (8 in) and as large as 910 mm (36 in). Smaller woks are typically used for quick cooking techniques at high heat such as stir frying (Chinese: chǎo, 炒 or bao, 爆). Large woks over a meter wide are mainly used by restaurants or community kitchens for cooking rice or soup, or for boiling water.

The handles for woks come in two styles: loops and stick.[1] Loop handles are the most common handle type for woks of all types and materials, and are usually made of bare metal. Cooks needing to hold the wok to toss the food in cooking do so by holding a loop handle with a thick towel (though some woks have spool-shaped wooden or plastic covers over the metal of the handle). Cooking with the tossing action in loop-handled woks requires a large amount of hand, arm and wrist strength. Loop handles typically come in pairs on the wok and are riveted, welded or extended from the wok basin.
Stick handles are long, made of steel, and are usually welded or riveted to the wok basin, or are an actual direct extension of the metal of the basin. The handle is sometimes covered or ended with a wooden or plastic hand grip, but it is not uncommon to find a bare metal grip. This handle facilitates the tossing action for cooks used to using western saute pans with similar style handles. These kinds of woks are often referred to as "Peking pans". Stick handles are normally not found on cast iron woks since the wok is either too heavy for the handle (thick cast iron wok), or the metal is too thin to handle the tensile stress exerted by the handle. Larger woks with stick type handles usually also have a loop on the other side to aid with handling the wok as well as to counter balance the stick type handle.

The most common materials used in making woks today are carbon steel and cast iron.[1] Although the latter was the most common type used in the past, cooks tend to be divided on whether carbon steel or cast iron woks are superior.
Currently, carbon steel is the most widely used material. Steel woks are usually inexpensive, relatively light in weight, have quick heat conduction, and reasonable durability. However, carbon steel woks are more difficult to season and the carbonized season is easily removed in newer woks, both making food more prone to sticking to the wok. Carbon steel woks vary widely in price, style, and quality, which is roughly based on ply and forming technique. The lowest quality woks tend to be single ply and stamped straight from a piece of steel. These woks have a higher tendency to deform and misshape. Cooking with them is also more difficult and precarious since they often have a "hot spot". Higher quality woks are almost always "hand hammered" and made of two sheets of carbon steel which are formed into shape by "ring-forming" or hand forging.[1]
Two types of cast iron woks can be found in the market. Chinese cast iron woks are thin (3 mm (0.12 in)) and weigh about the same as a carbon steel wok of similar size, while western cast iron woks tend to be thick (9 mm (0.35 in)), tend to be heavy, and require very long heating times. Thicker cast iron woks are superior to carbon steel woks in heat retention and uniform heat distribution.[citation needed] Cast iron woks also form a more stable carbonized layer of seasoning which makes it less prone to food sticking on the pan. However, both types of cast iron wok also have some disadvantages compared to carbon steel woks. Chinese-style cast iron woks, although quicker in heating and relatively light, are relatively fragile and are prone to shattering if dropped or mishandled. Western-type cast iron woks are slow-heating and slow-cooling, which makes temperature control more difficult. Furthermore, heavy western cast iron makes the tossing action required in stir-frying and bao difficult for smaller chefs.
Non-stick, steel woks coated with Teflon are common in the western market. These woks are easily scratched and cannot be used to cook in the high heat required for stir frying to excess of 230 °C (446 °F) since the Teflon coating will break down chemically at these temperatures. At 350 °C (662 °F) the burning coating produces vapours which, if inhaled, can cause flu-like symptoms (see Teflon flu). Xylan coated woks are slightly more robust, but still cannot be used for very high heat cooking. Less commonly found are clad woks, which sandwich a thick layer of aluminum or copper between two sheets of stainless steel. These woks are often quite expensive, quite heavy and usually cook no better than carbon steel or cast iron woks. Their biggest advantage lies in the durability and ease of maintenance of a stainless steel exterior and cooking surface. Many of these vessels are dishwasher safe.
Woks can also be made from aluminium. Although an excellent conductor of heat, aluminium does not retain heat (heat capacity) as well as cast iron or carbon steel. Although anodized aluminium alloys can stand up to constant use, plain aluminium woks are too soft and damage easily. Aluminium is mostly used for wok lids.

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