Recent reviews by Bioxity

Although I have played enough of this game to offer a fair review, I will choose not to and instead offer one of my favorite recipies for my favorite dish, Boeuf Bourguignon Knopf.

First prepare the bacon: cut off the rind and reserve.
Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
Drain and dry the lardons and rind and reserve.
Pre-heat the oven to 450°F.
Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
Saute the lardons for 2 to 3 minutes to brown lightly.
Remove to a side dish with a slotted spoon.
Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
Once browned, remove to the side plate with the bacon.
In the same oil/fat, saute the onion and the carrot until softened.
Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
Set the uncovered casserole in the oven for four minutes.
Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
Now, lower the heat to 325°F and remove the casserole from the oven.
Add the wine and enough stock so that the meat is barely covered.
Add the tomato paste, garlic and herbs and the bacon rind.
Bring to a simmer on the top of the stove.
Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
The meat is done when a fork pierces it easily.
While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
For the onion, if using frozen, make sure they are defrosted and drained.
Heat the butter and oil in a large skillet and add the onions to the skillet.
Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
Pour in the stock, season to taste, add the herbs, and cover.
Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
Remove the herbs and set the onions aside.
For the mushrooms, heat the butter and oil over high heat in a large skillet.
As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
As soon as they have browned lightly, remove from heat.
To Finish the Stew:.
When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
Distribute the mushrooms and onions over the meat.
Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
If the sauce is too thick, add a few tablespoons of stock.
If the sauce is too thin, boil it down to reduce to the right consistency.
Taste for seasoning.
Pour the sauce over the meat and vegetables.
If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.

While I cannot offer a review of this game, I can offer my favorite recipe for beef wellington. Enjoy!

For the Duxelles:
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
For the Beef:
To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
Preheat oven to 425 degrees F.
On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife — this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
Green Peppercorn Sauce:
Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
Roasted Fingerling Potatoes with Fresh Herbs and Garlic:
Preheat oven to 500 degrees F and place a baking sheet inside to heat.
Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
Warm Wilted Winter Greens:
Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

You used to call me on my
You used to, you used to
Yeah

You used to call me on my cell phone
Late night when you need my love
Call me on my cell phone
Late night when you need my love
And I know when that hotline bling
That can only mean one thing
I know when that hotline bling
That can only mean one thing

Ever since I left the city,
You got a reputation for yourself now
Everybody knows and I feel left out
Girl you got me down, you got me stressed out
'Cause ever since I left the city,
you started wearing less and goin' out more
Glasses of champagne out on the dance floor
Hangin' with some girls I've never seen before

You used to call me on my cell phone
Late night when you need my love
Call me on my cell phone
Late night when you need my love
I know when that hotline bling
That can only mean one thing
I know when that hotline bling
That can only mean one thing

Ever since I left the city, you, you, you
You and me we just don't get along
You make me feel like I did you wrong
Going places where you don't belong
Ever since I left the city,
you, you got exactly what you asked for
Running out of pages in your passport
Hanging with some girls I've never seen before

You used to call me on my cell phone
Late night when you need my love
Call me on my cell phone
Late night when you need my love
And I know when that hotline bling
That can only mean one thing
I know when that hotline bling
That can only mean one thing

These days, all I do is
Wonder if you bendin' over backwards for someone else
Wonder if you're rollin' up a backwoods for someone else
Doing things I taught you, gettin' nasty for someone else
You don't need no one else
You don't need nobody else, no
Why you never alone
Why you always touching road
Used to always stay at home, be a good girl
You was in a zone, yeah
You should just be yourself
Right now, you're someone else

You used to call me on my cell phone
Late night when you need my love
Call me on my cell phone
Late night when you need my love
And I know when that hotline bling
That can only mean one thing
I know when that hotline bling
That can only mean one thing

Ever since I left the city

If your looking for a review on this game you've come to the wrong place, but if your looking for an outstanding pie recipe you've come to the right place.

Ingredients:
1. 6 tablespoons unsalted butter
2. 1/2 cup white sugar
3. 1/2 cup brown sugar
4. 1/4 cup water
5. 1/4 teaspoon cinnamon
6. 1 pinch salt
7. 5 apples - peeled, cored and sliced
8. 1 pastry for double-crust pie

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
3. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
4. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
5. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
6. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

Eat.

EDIT: Servers are questionable. Ranked is iffy for beta. Bodvar is dumb.

In reality this game is fun. Although sometimes it feels like you have a bad match against Hattori or Bodvar thats just how it goes. The servers are questionable, but are not terrible. The priority system is complicated, and I've had times where I kept someone suspended from 0 knockback till death (hilarious)

If you are notorious for raging then this game is NOT for you. Playing ranked is a bad idea for new players, for you will probably get stomped. If you DON'T want to get stomped; play some of these people. Gnash, Hattori, Bodvar, Queen Nai, Brynn. These are some people who should be nerfed, for they don't exactly fit well. None of these people weild guns, which is why they are better than most. Guns in this game are underpowered, and can be outranged by even Katars (short ranged weapons.)

Queen Nai for instance. Her spears can outrange EVERYTHING else in the game, because they do not actually use the spear for an attack. It rather summons a purple spirit looking thing. This can be used to get someone off an edge, and keep them there. One more example of annoyance is Sentinal's "Ground Pound." He charges up his hammer and then knocks the ground knocking up and around anyone in reach, doing INSANE knockback.

Of course; this game is still in Beta, and is in course for polishing. Hopefully my heavily revised review can be viewed as helpful to some people.


(for those of you who don't want to read 3 paragraphs)
TL;DR This is fun to play with your friends. Some legends are unbalanced but will most likely be fixed. The servers are good if you're in the lower-East Coast of the US. If you're ragey, you might buy this game, but playing ranked is a BAD idea for you, and I wouldn't reccomend this game to you. If not, go for it! Have fun!

TAKES 2 GUD COMPUTAR.
OBVIOUS MINECRAFT COPY BECUS IT HAS BLOX.
BAD KOMBAT.
BUT NONE OF THAT ADDS UP TO MY FINAL COMMENT.
BAD FLUTE MECHONICS.

Amazing game, lots of fun. Good 3rd PS game.