26-07-2011, 12:06 AM
arkaadaslar sitede yazani direk kopyaliyorum çevirin anlamaya çalisin benim anladigim yogun bir baski var üzerlerinde oyunla ilgili bu baski ile ilgili ortami rahatlatmak için konunun sonunda olayi tatliya baglamiş bu adamlar türk ola bilir :) tatli tarifi veriyor en altada twiter sayfalarinindaki orjinaline bakmak isteyenlere link vericem isteyen ordanda baka bilir
Itâs not a lie. 1 comment
Apparently itâs hard to understand that we donât know when the game will be online again, or to read the 20 or so messages stating this.
Why donât we know when it will be available? Answer: even though itâs being worked on 20+ hours most days, it still isnât clear to us when things will be ready. The only thing that can comfortably be estimated is the forum, and even then that might be delayed further.
I understand this isnât what you want to hear and that itâs unpopular. The realistic response is âtough.â I apologize because I know this isnât good enough for most of you, but itâs unfortunately the best answer we can give. We really donât know, and weâll let you know when we do.
I posted this on Twitter: âJust a quick update (as I havenât given you one for a few days), weâre working on the forums. Theyâll be up within a week hopefully.â Some people have either misinterpreted this or chosen to interpret this as meaning the game will be up within a week. This message has nothing to do with the game. It only pertains to the forums.
Weâre trying to be honest so we donât get your hopes up. If you are expecting things to happen instantly or even soon and they donât, itâs on your head when youâre disappointed because I cannot make it any clearer than this. Sending me messages in private or prefixing your comments with, âI know you said not to ask,â isnât going to change this. Itâs not like thereâs some hidden answer tucked away Iâm reluctant to give you, really think about the context of those types of questions lol.
Until we start indicating we have an idea of when it will be, please stop asking with the understanding that there isnât some magical number. Thereâs no recipe to follow â weâre not baking a cake.
Maybe you should bake one while you wait.
Baking time: ~ 2 1/2 hours (ovens will vary)
Ingredients
1 1/2 cups (185 g/6 0z) self-raising flour
1/2 cup (60 g/2 oz) plain flour
1/3 cup (40 g/1 1/4 oz) cocoa powder
250 g (8 oz) butter, chopped
1 tablespoon oil
200 g (6 1/2 oz) dark chocolate, chopped
1 1/2 cups (375 g/12 oz) caster sugar *
1 tablespoon instant coffee powder
2 eggs, lightly beaten
* Caster sugar has many different names depending on where in the world you live. Caster sugar is finer than normal white sugar, but not as fine as powdered sugar. It can usually be found as Bakerâs Sugar in the USA. Hereâs one of many websites explaining what it is.
Icing
150 g (5 oz) butter, chopped
150 g (5 oz) dark chocolate, chopped
Preparation
Preheat oven to 160C (315F). Grease a deep 20 cm (8 inch) round cake tin (or other usable, oven-safe container) and line with baking paper (greased wax paper can substitute for baking paper). Sift the flours and cocoa powder into a large mixing bowl and make a well in the center.
Combine the butter, oil, chocolate, sugar and coffee powder with 1 cup (250 ml/8 fl oz) water in a pan. Stir over low heat until the chocolate and butter are melted and the sugar has dissolved. Pour into the well you created from the dry ingredients in step 1. Whisk until just combined. Add the eggs and mix well â make sure you donât overbeat the mix.
Pour the mixture into the tin (or your container) and bake for 2 hours, or until the center of the cake is solid (this can be tested with a toothpick, skewer, knife, or other device â just poke it in, if thereâs anything stuck to it when you pull it out it isnât ready yet (a few crumbs is fine, just no goo)). Once ready, remove it from the oven and let it sit to cool completely, then empty it onto a wire rack (if you donât have a wire rack you can use an upside-down muffin tin I suppose).
Icing: combine the butter and chocolate in a pan. Stir over low heat until melted. Remove from heat and allow to cool slightly.
Place the wire rack onto your baking tray. If necessary, trim the top of the cake so that it sits flat, then place it upside down on your wire rack. If you arenât using a wire rack, you can use wax paper for this but I warn you itâs going to be messy (I know from experience). Pour the topping over the cake, letting it run down the side. Paint it over the cake to your liking, then serve with your preferred flavour of ice cream (plain old vanilla is a good choice).
This recipe is fairly simple to make and creates an enjoyable dessert for you and a handful of friends. If youâre interested in other, similar recipes my cookbook is entitled âCooking: A Commonsense Guideâ and is published by Murdoch Books. If you do use this recipe, itâd be pretty sweet if you could take a picture.
https://crenel.wordpress.com/2011/07/25/...um=twitter
Itâs not a lie. 1 comment
Apparently itâs hard to understand that we donât know when the game will be online again, or to read the 20 or so messages stating this.
Why donât we know when it will be available? Answer: even though itâs being worked on 20+ hours most days, it still isnât clear to us when things will be ready. The only thing that can comfortably be estimated is the forum, and even then that might be delayed further.
I understand this isnât what you want to hear and that itâs unpopular. The realistic response is âtough.â I apologize because I know this isnât good enough for most of you, but itâs unfortunately the best answer we can give. We really donât know, and weâll let you know when we do.
I posted this on Twitter: âJust a quick update (as I havenât given you one for a few days), weâre working on the forums. Theyâll be up within a week hopefully.â Some people have either misinterpreted this or chosen to interpret this as meaning the game will be up within a week. This message has nothing to do with the game. It only pertains to the forums.
Weâre trying to be honest so we donât get your hopes up. If you are expecting things to happen instantly or even soon and they donât, itâs on your head when youâre disappointed because I cannot make it any clearer than this. Sending me messages in private or prefixing your comments with, âI know you said not to ask,â isnât going to change this. Itâs not like thereâs some hidden answer tucked away Iâm reluctant to give you, really think about the context of those types of questions lol.
Until we start indicating we have an idea of when it will be, please stop asking with the understanding that there isnât some magical number. Thereâs no recipe to follow â weâre not baking a cake.
Maybe you should bake one while you wait.
Baking time: ~ 2 1/2 hours (ovens will vary)
Ingredients
1 1/2 cups (185 g/6 0z) self-raising flour
1/2 cup (60 g/2 oz) plain flour
1/3 cup (40 g/1 1/4 oz) cocoa powder
250 g (8 oz) butter, chopped
1 tablespoon oil
200 g (6 1/2 oz) dark chocolate, chopped
1 1/2 cups (375 g/12 oz) caster sugar *
1 tablespoon instant coffee powder
2 eggs, lightly beaten
* Caster sugar has many different names depending on where in the world you live. Caster sugar is finer than normal white sugar, but not as fine as powdered sugar. It can usually be found as Bakerâs Sugar in the USA. Hereâs one of many websites explaining what it is.
Icing
150 g (5 oz) butter, chopped
150 g (5 oz) dark chocolate, chopped
Preparation
Preheat oven to 160C (315F). Grease a deep 20 cm (8 inch) round cake tin (or other usable, oven-safe container) and line with baking paper (greased wax paper can substitute for baking paper). Sift the flours and cocoa powder into a large mixing bowl and make a well in the center.
Combine the butter, oil, chocolate, sugar and coffee powder with 1 cup (250 ml/8 fl oz) water in a pan. Stir over low heat until the chocolate and butter are melted and the sugar has dissolved. Pour into the well you created from the dry ingredients in step 1. Whisk until just combined. Add the eggs and mix well â make sure you donât overbeat the mix.
Pour the mixture into the tin (or your container) and bake for 2 hours, or until the center of the cake is solid (this can be tested with a toothpick, skewer, knife, or other device â just poke it in, if thereâs anything stuck to it when you pull it out it isnât ready yet (a few crumbs is fine, just no goo)). Once ready, remove it from the oven and let it sit to cool completely, then empty it onto a wire rack (if you donât have a wire rack you can use an upside-down muffin tin I suppose).
Icing: combine the butter and chocolate in a pan. Stir over low heat until melted. Remove from heat and allow to cool slightly.
Place the wire rack onto your baking tray. If necessary, trim the top of the cake so that it sits flat, then place it upside down on your wire rack. If you arenât using a wire rack, you can use wax paper for this but I warn you itâs going to be messy (I know from experience). Pour the topping over the cake, letting it run down the side. Paint it over the cake to your liking, then serve with your preferred flavour of ice cream (plain old vanilla is a good choice).
This recipe is fairly simple to make and creates an enjoyable dessert for you and a handful of friends. If youâre interested in other, similar recipes my cookbook is entitled âCooking: A Commonsense Guideâ and is published by Murdoch Books. If you do use this recipe, itâd be pretty sweet if you could take a picture.
https://crenel.wordpress.com/2011/07/25/...um=twitter