@cptrugged I tried to find the long post I made about the FC5 ending, but it's under spoilers and I couldn't locate it.
Basically, the ending is a repudiation of the entire game. Not only is it bad in an ingame, in-character sense, it's also bad because it disrespects player choice within the context of the game. By choosing to play it, you're required to carry out actions which drive you to the inevitable conclusion that in the end, the only winning move was not to play. Spoilers for ingame content below, though I will still leave things somewhat ambiguous if you want to give it a whirl.
Within the context of the game, the ending springs an event out of nowhere that suggests your character was completely wrong to enforce the law or try to help people in the first place. You're given the "joke ending" option that's now standard in these Ubisoft games where you actually do elect not continue after the first cutscene sequence, the game is over in about 10 minutes, and that, incredibly, is the best possible ending both for you as a person and for the characters within the story. If you continue, your actions lead you to get a lot of people killed, behead the most effective group available to do disaster response after the surprise nonsense ending happens, and get the actual hero of the game (an NPC who has done enormous positive good within the region before you arrive) unceremoniously killed off-camera as a final fuck you from the developers.
Overall I had an absolute blast playing FC5 but I suggest that if you want the game to remain good in your head, rather than embarking on the final mission you should imagine that you finally call in the feds and then go fishing or something, all's well, end of problem. There's so much good to like, the multi was a blast, the guns, flying, challenges, all really fun. Many of the missions are also great!
The end just takes an enormous steaming dump on the whole thing.
@spool32 , can you even get good fresh fish in Charlotte? It’s like 2 hours from the coast.
yes actually the fresh fish game is on fucking point here. There are three good fishmongers that I know of including one place that will cook it for you right there, all cheap as fuuuuuck, and a 4th that was 1) Vietnamese judging by the amount of cajun spices and also the indecipherable glyphs on products I'd never seen, 2) in a sketchy warehouse that made me fear for my gut bacteria, and 3) had fuckin great seafood that was delish.
Poke which uses very strong flavors and ingredients (especially sauces) to mask the taste of the protein is unfortunate.
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MrMisterJesus dying on the cross in pain? Morally better than us. One has to go "all in".Registered Userregular
Vivax
I don't like rice, so sushi is fine but I'd rather have sashimi or, really, a sashimi salad. Poke places will sub the rice for greens and then I am eating the best thing, a sashimi salad.
@spool32 , can you even get good fresh fish in Charlotte? It’s like 2 hours from the coast.
yes actually the fresh fish game is on fucking point here. There are three good fishmongers that I know of including one place that will cook it for you right there, all cheap as fuuuuuck, and a 4th that was 1) Vietnamese judging by the amount of cajun spices and also the indecipherable glyphs on products I'd never seen, 2) in a sketchy warehouse that made me fear for my gut bacteria, and 3) had fuckin great seafood that was delish.
Awesome. We have a broker now and I filled out all my on boarding stuff today. Also, I peed in cup. It was 3 blocks from my house. Such convenience.
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ElldrenIs a woman dammitceterum censeoRegistered Userregular
So an idea I was reading about yesterday that I find interesting is that the way we think about fish in the west (freshness above all else) is only half of the game. If you handle the fish correctly*, you can keep it and effectively dry age it in the same way you would a steak, and get a similar effect (more concentrated flavor, increased depth). It is, as I understand it, almost dogmatic in Japan, for instance, that some species of fish are best served several days after being caught.
It's not necessarily practical for most folks to do this, according to the fellow, as you have no control over the supply chain and the storage conditions are relatively onerous and specific.
*there are several things that are generally done badly
Poke which uses very strong flavors and ingredients (especially sauces) to mask the taste of the protein is unfortunate.
Disagree. The ones I've had have had very delicious tuna.
To clarify, I meant the subset of poke places which do this. I didn't mean all poke places.
Moreover, for the places that do do this I'm not even saying they're covering bad fish. I'm saying that that there was no point in using good fish in the first place, since you can't taste it.
A point the fellow referenced in my post above made is:
in cutting a steak you would never ever ever wash it in water to clean off the blood. Because you would ruin it. But this is how fish are done almost always. I do it that way. That's how you're taught.
So an idea I was reading about yesterday that I find interesting is that the way we think about fish in the west (freshness above all else) is only half of the game. If you handle the fish correctly*, you can keep it and effectively dry age it in the same way you would a steak, and get a similar effect (more concentrated flavor, increased depth). It is, as I understand it, almost dogmatic in Japan, for instance, that some species of fish are best served several days after being caught.
It's not necessarily practical for most folks to do this, according to the fellow, as you have no control over the supply chain and the storage conditions are relatively onerous and specific.
*there are several things that are generally done badly
An especially influential placement was two stints at Fish Face. There, chef Stephen Hodges was obsessive about the handling of fish, convinced that any contact with water should be minimised. Partly this was for the taste – it’s much harder to get the skin on wet fish to crisp – but mainly it was for longevity. Wet fish, both Hodges and Niland believe, typically has more bacteria and will also spoil more quickly.
“I feel like the fish shop that has fillets of fish draped over ice is just the most ludicrous thing ever,” says Niland. “I don’t get it. I don’t understand why someone is standing with a fire hose and re-spritzes the fish to make it look wet, because somehow that makes it feel more like its fresh and it’s out of the water. It’s absurd.”
So an idea I was reading about yesterday that I find interesting is that the way we think about fish in the west (freshness above all else) is only half of the game. If you handle the fish correctly*, you can keep it and effectively dry age it in the same way you would a steak, and get a similar effect (more concentrated flavor, increased depth). It is, as I understand it, almost dogmatic in Japan, for instance, that some species of fish are best served several days after being caught.
It's not necessarily practical for most folks to do this, according to the fellow, as you have no control over the supply chain and the storage conditions are relatively onerous and specific.
*there are several things that are generally done badly
An especially influential placement was two stints at Fish Face. There, chef Stephen Hodges was obsessive about the handling of fish, convinced that any contact with water should be minimised. Partly this was for the taste – it’s much harder to get the skin on wet fish to crisp – but mainly it was for longevity. Wet fish, both Hodges and Niland believe, typically has more bacteria and will also spoil more quickly.
“I feel like the fish shop that has fillets of fish draped over ice is just the most ludicrous thing ever,” says Niland. “I don’t get it. I don’t understand why someone is standing with a fire hose and re-spritzes the fish to make it look wet, because somehow that makes it feel more like its fresh and it’s out of the water. It’s absurd.”
His book just came out a couple months ago. But yeah. It's interesting to think about it for me especially, because often I can control the supply chain.
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I voted for Vivax but I still want more fish content tho
There are a few cool tableau dashboards at this bullshit data hell of a company
Man finally SNL can do all those minority skits because they got a true person of every color.
pleasepaypreacher.net
@Deebaser >:(
Basically, the ending is a repudiation of the entire game. Not only is it bad in an ingame, in-character sense, it's also bad because it disrespects player choice within the context of the game. By choosing to play it, you're required to carry out actions which drive you to the inevitable conclusion that in the end, the only winning move was not to play. Spoilers for ingame content below, though I will still leave things somewhat ambiguous if you want to give it a whirl.
Overall I had an absolute blast playing FC5 but I suggest that if you want the game to remain good in your head, rather than embarking on the final mission you should imagine that you finally call in the feds and then go fishing or something, all's well, end of problem. There's so much good to like, the multi was a blast, the guns, flying, challenges, all really fun. Many of the missions are also great!
The end just takes an enormous steaming dump on the whole thing.
If it's organized like a subway you are eating the subway version of that food.
Good poke exists and is not like that.
There is a place down the street that does $15 salmon poke bowls that are very good
I am feeling good about eating a lot of fish but also my wallet is crying
This place is right next to my house
only $11 but still same feels
D3 Steam #TeamTangent STO
yes actually the fresh fish game is on fucking point here. There are three good fishmongers that I know of including one place that will cook it for you right there, all cheap as fuuuuuck, and a 4th that was 1) Vietnamese judging by the amount of cajun spices and also the indecipherable glyphs on products I'd never seen, 2) in a sketchy warehouse that made me fear for my gut bacteria, and 3) had fuckin great seafood that was delish.
but they're listening to every word I say
Awesome. We have a broker now and I filled out all my on boarding stuff today. Also, I peed in cup. It was 3 blocks from my house. Such convenience.
Disagree. The ones I've had have had very delicious tuna.
but they're listening to every word I say
Wait snorlax don’t have tails
Well not anymore...
pleasepaypreacher.net
It's not necessarily practical for most folks to do this, according to the fellow, as you have no control over the supply chain and the storage conditions are relatively onerous and specific.
*there are several things that are generally done badly
https://www.saintpeter.com.au/about
To clarify, I meant the subset of poke places which do this. I didn't mean all poke places.
Moreover, for the places that do do this I'm not even saying they're covering bad fish. I'm saying that that there was no point in using good fish in the first place, since you can't taste it.
Pokeracist.
pleasepaypreacher.net
*only true on the southern Hawaii and maybe the california coast
they also tend to be a lot pricier that just getting a sashimi meal aka deconstructed poke
The uh... Bear Flag fish co in Newport/Huntington is probably my favorite out there.
I'd rank Jus' Poke in Redondo above most places I tried in Hawaii proper. It's top tier shit.
in cutting a steak you would never ever ever wash it in water to clean off the blood. Because you would ruin it. But this is how fish are done almost always. I do it that way. That's how you're taught.
I kinda wanna see The 8 Knights of Hanukkah.
VI-VAX
VI-VAX
The Observer interviewed that guy not long ago
https://www.theguardian.com/food/2019/nov/17/josh-niland-whole-fish-cookbook-pioneer-chef-nose-to-tail-fish
His book just came out a couple months ago. But yeah. It's interesting to think about it for me especially, because often I can control the supply chain.