The Musings Of The Consensus

 I, in my official capacity as a writer for Christ Centered Gamer, have reviewed both FF7 Remake and Rebirth. Being a veteran of the OG FF7 on PS1, I have been overall pleased with both. Before I cover what they've done right, I'm going to mention two annoying things first as a form of preemptive balance. Also, I shall avoid dropping major spoilers except where absolutely necessary. First, being effectively a stealth sequel of the original, I find the remakes to be, for a total series noob, to be a bit too indulgent on assuming the player knows how the original story goes at times, especially all the side materials. I gather the developers want to streamline the bloated original canon and the remakes are a distilled version of it, but you have to go out of your way to get the full context for some of it. Second, Rebirth's pacing is bogged down with its open world mechanics. I got to the point where, outside of the bare minimum, I went out of my way to speedrun through its U...

 And now, for another round of cheese taste testing and my results. The first cheese I tried was goat log, a cylinder-shaped soft cheese log made of goat's milk. While the taste was not bad, it was VERY lactic and acidic, so if you want a mild cheese, this will not be your thing. Would be a good base for a cheese sauce though. The second cheese I tried is Calabro Ricotta. It is produced in the United States, but caters heavily to Italian customers, with its base in Connecticut. Like any true ricotta, this had a very soft and creamy texture and a mild flavor that makes it go well with practically any meal. My mother and grandmother practically inhaled theirs due to liking it that much. Be advised, ricotta is very soft and does not last long, so have a container to store it in and keep it well refrigerated. The last cheese, however, was the most interesting of all. It's another cheese like the Manchego I tried a while back, but where I found Manchego not fun for eating by itself ...

 For some reason, I had a weird thought about the Rapture involving books and media I've read, and in that moment, I realized a lot of them make little sense to varying degrees. Their premise is conceptually sound, as a fictional end-times apocalyptic fiction hook, but most media (invariably Christian-sponsored per the premise) always have some gaping plot holes and a lack of logic. For those who are not Christian, the basic premise goes like this. Presuming the events of the final book of the Bible (Revelation) speak nigh exclusively of some time in the future of humanity after the founding of the Church as depicted in Acts, the premise is that, in the twinkling of an eye, all who believe in God and His Son Jesus will be yeeted off Earth, leaving behind nothing save what was on their bodies, but they will just vanish. The rest of the world will naturally panic for a while after, until a smooth-talking liar unites the world, comes up with some elaborate lie to explain away the vani...

 I recently acquired two cheeses, one an American-made Italian style cheese, and the other a Swiss. I plan to go back to some of my more favored varieties of cheese in later posts, but I decided this month to still expand my horizons. And both of these cheeses will do that job just fine. Satori Bourbon BellVitano is an American Italian-style cheese, and as the name suggests, incorporates Bourbon, specifically Kentucky Bourbon. It's washed in the bourbon to incorporate the yeasty taste of the alcohol into the final flavor.  Now, I must admit, while this cheese tastes fine, and my fellow cheese tasters (mom and grandma) unanimously agreed on two things. One, it was better suited for being part of a dish than cooked in anything, and two, while the taste was a pleasant blend of Parmigiano and Swiss, the yeasty aftertaste of the bourbon was a bit strong for our liking.  As part of a meal, this would be a fine ingredient for a pasta dish. There is nowhere near enough alcohol to...

 I decided to get two cheeses on opposite ends of the texture scale: Smoked Mozzarella for the softer side, and Fiore Sardo for the harder. I've had several other Italian cheeses and regular Mozzarella, but I was intrigued by both of the cheeses above, hence this review. Fiore Sardo is a somewhat lesser-known cheese than other Pecorino (sheep) cheeses. The name stems from the original method of curdling the cheese via cardoon thistle flowers (much like how vinegar is an alternative source of curdling to rennet). Modern Fiore Sardo is however made using regular animal rennet. The original variety is said to date back to the Bronze Age, ergo this is a cheese with a very long historical pedigree. The name is, loosely translated, "Flower of Sardinia", since Fiore means flower and the Sardo is short for Sardinia. Legally, only Fiore Sardo can be sold outside of Italy, it has an alternative version of itself that is combined with cheese fly larvae, which is banned outside of It...

Note : I have had angry political and social cause types hurl abuse and insult my way because they cannot handle civil disagreement on any topic they hold dear. One of those simpering cowards even ran to FSTDT to make me look villainous because I disagreed with them politically instead of having the common courtesy to try to change my views with reason. The below is my personal views and I will not apologize for them in the slightest. I welcome any civil remarks, even those that disagree, and will respectfully acknowledge dissent so long as it's delivered as politely as I tried to phrase the below.  I've generally kept my mouth shut since Trump got elected because I wanted to see just what he had in mind exactly, and to be perfectly honest, I expected nigh all of his programs. https://apnews.com/article/what-has-trump-done-trump-executive-orders-f061fbe7f08c08d81509a6af20ef8fc0 Here is an itemized list of what he implemented above, and while I'm not entirely sanguine on all...