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COUNTRY ROADS

The dev is great, I've spoken with him a number of times. Great game always updated. 10/10 would suck him off.

One of the best games ever made. The greatest devs who have graced us continue to make updates years later. This game is bread. This game is my being. Okay not really but it's pretty great. Cheap... millions of hours of gameplay. And a hot playlist.

You can be Ho Chi Minh in vietnam 11/10

Hallacas are traditional Venezuelan Christmas Eve gifts that are lovingly prepared for the recipients. The filling usually starts with whole chicken, pork shoulder, bacon, and beef chuck all separately seasoned, stewed, and shredded or chopped. This lightened version uses leaner cuts of meat, skips the bacon, and stews all the meats together.

Ingredients
1/4 cup plus 2 tablespoons olive oil, divided 1 (8-ounce) skinless, boneless chicken breast half, chopped 6 ounces beef sirloin, chopped 6 ounces pork tenderloin, finely chopped 1 1/2 cups finely chopped leek 1 cup finely chopped onion 1/3 cup chopped green onions 2 garlic cloves, minced 1 2/3 cups chopped green or red bell pepper 1/2 cup chopped seeded Cubanelle or Anaheim chile 3/4 cup chopped seeded tomato 2 1/2 cups fat-free, lower-sodium chicken broth, divided 1/3 cup red wine vinegar 2 tablespoons brown sugar 1 teaspoon smoked paprika 1/2 teaspoon salt 1/2 teaspoon ground red pepper 1/4 teaspoon black pepper 1/2 cup sliced shallots 1/2 cup sliced roasted red bell pepper 1/2 cup raisins 1/3 cup sliced pimiento-stuffed olives 1/2 cup finely chopped sweet pickles 1/2 cup small capers 1/2 cup sliced almonds 1/4 cup chopped fresh cilantro 1 tablespoon annatto (achiote) seeds 1 1/3 cups butternut squash puree (canned or fresh) 3 cups precooked white corn flour (such as P.A.N.) 1/2 teaspoon salt 16 (12-inch) squares foil 3 hard-cooked large eggs, thinly sliced lengthwise Reduced-fat sour cream, fresh cilantro leaves (optional)

How to Make It
Step 1
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 5 minutes or until done, stirring occasionally. Remove from skillet. Add 1 1/2 teaspoons oil to pan; add beef and pork, and cook 5 minutes or until done, stirring occasionally. Remove from skillet. Reduce heat to medium; add 1 1/2 teaspoons oil. Add leek, onion, green onions, and garlic; sauté 5 minutes. Add bell pepper and chile; sauté 5 minutes. Add tomato; cook 5 minutes or until tomato breaks down. Mash with a wooden spoon. Add 1 cup broth, vinegar, and next 5 ingredients (through black pepper); bring to simmer over high heat. Return meats to pan; reduce heat to medium-low, and simmer 30 minutes or until liquid almost evaporates and mixture is slightly thick. Remove from heat; cool slightly, and stir in next 8 ingredients (shallots through cilantro).

Step 2
Combine 1/4 cup oil and annatto seeds in small saucepan; cook over low heat 4 minutes or until oil is deep orange in color and seeds just begin to darken. Remove from heat; let stand 10 minutes.

Step 3
Place remaining 1 1/2 cups broth in a large glass measure. Microwave at HIGH 1 to 2 minutes or until warm.

Step 4
Discard annatto seeds; reserve 1 tablespoon annatto oil. Scrape remaining annatto oil into a food processor using a rubber spatula. Add warm broth, squash puree, corn flour, and 1/2 teaspoon salt; process 2 minutes or until well blended and dough forms. Let stand in food processor, covered, 30 minutes.

Step 5
Shape dough into 16 (2-inch) balls with moist hands; place on a cutting board lined with damp paper towels (cover with plastic wrap to prevent drying).

Step 6
For each tamale, place 1 foil square, shiny side up, on work surface; lightly brush annatto oil down center of square. Place 1 dough ball in center of square over oil; pat dough into a 6-inch circle with moist fingers. Spoon about 1/3 cup filling onto dough circle, leaving a 1/2-inch. Top with an egg slice. Use foil to fold dough over filling, top to bottom then side to side, using moist fingers to seal the edges. Wrap foil over tamales top to bottom then side to side like a package. Steam tamales, covered, 1 to 1 1/2 hours or until dough is firm. Unwrap hallacas. Garnish with sour cream and cilantro, if desired.

Hallacas is the oldest food tradition in Venezuela and it is the most popular Christmas meal
served during the holidays. It is still prepared in a similar fashion to colonial times with some
modern refinements. The hallaca is also considered one of the most representative icons of
Venezuelan multicultural heritage,as its preparation includes European ingredients (such as
raisins, nuts and olives), indigenous ingredients (corn meal colored with annatto seeds),
and African ingredients (smoked plantain leaves used for wrapping). Its name is pronounced
"ah-ya-ka". Although there are many different stories about its origins, the most popular one
states that it was created by the slaves during the colony times. During those days the slaves
used to put the leftovers of their master's Christmas festivities in a bit of cornmeal dough, then
they would wrap them with banana leaves and boil them to mix the flavors.

As many things in Venezuela, the hallaca has the influence of three cultures the white, the
indian, and the african. The original hallaca is made with meat (pork, poultry and beef); for
instance the andeans like to add boiled eggs into the mix, and every single region has its
own different traditions and ways to give it their personal signature, as well as families.
This is also the reason why they say: "No hallaca tastes the same as another". The hallaca
tastes better once it has cooled down and settled in the fridge for at least one day. It requires
hours to make them, but they are usually made by the whole family. Its preparation requires
organization and dedication but still it is a celebration by itself. Holiday music (gaitas,
villancicos, and aguinaldos) are heard during its making also Christmas drinks like Ponche
Crema (eggnog) make up the festive atmosphere.

They say that back in the years of the revolution of independence, each Christmas eve, the
wealthy families prepared huge banquets, an a selected variety of meats and stews
adorned the Venezuelan tables. The next day the slaves who poked around, would collect
the leftovers and wrapped them in corn dough and the covered them with banana leaves
winding up straight into big pots boiling on wood. From this process, has evolved the recipe
that has survived for centuries and until today is still maintained; is the recipe of our popular
hallaca.

More likely is that this dish of Venezuela came from the efforts taken by the Spanish to "improve"
the tamale, including pre-Columbian dishes, expanding the ingredients that made up the filling.
Such efforts represented an adaptation to the palate of the European colonial Spanish America.
Another account of the legends affirms that when they were building the "Road of the Spanish",
a mountain road that connected the port of La Guaira to Caracas, the Indians who inhabited
these roads, ate some muffins or tamales, made from pure corn, which produced a disease
caused by vitamin deficiency called pellagra, which contaminated the population. Therefore
Caracas families were asked to donate their leftover food to help fill the indians buns as did
their slaves and servants.

Fabled Story

Francisco Herrera Luque, considered the creator of the modern Venezuelan historical literature,
whose works have been widely disseminated within and outside the borders of the country,
introduces in his book The Fabled Story, a funny theory about the origins of the hallaca.
In the story, the author argues that there is an old legend that points to Caracas Don Sancho
de Alquiza, also called Sanchorquiz, as the inventor of the Venezuelan dish. According to the
story presented by Herrera Luque, the hallaca, before having its origin in abundance, was born
of sadness and hunger.
This character, says the Venezuelan novelist, arrived in the country in 1606 and was governor
for 5 years. During his tenure, the old road of the Navy, which cuts through the "Cerro El Ávila"
to the nearby port of La Guaira, was tiled, and as expected, the hard work of extracting the
stone from the mountains and put it on the road was assigned to the Indians who survived
Lozada.

STOP RESISTING

The same game from start to finish, quests are awful. Lots of talking is cool. No stealth mechanics in a game about night vampires "Ok"...

Great game terrible story, 3 years later free content possibly before announcing second game?.. good devs though listening to people and updating.

Forced child slave labor, best eastern front simulator 2018 10/10. Just needs more vodka dlc.

OHHHH SENPAI OHHHH