Insanely underrated game and one of the best co-op titles of the PS2 generation

I’ll just put this over here, with the rest of the fire.

SSX Tricky, and any of the NBA or NFL Street games, they’re all gas, no brakes. If you can get someone else to play two player (don’t know how well that works on steam deck emulation), check out Cookies & Cream. It’s one of the more clever two player co-op puzzle games, and it’s one of the first games my wife and I played together when we were first dating.

If I remember correctly, it fits the same overall curve of the number of reported left handed people over time after society stopped forcibly making people use their right hand. Shockingly, actually making an attempt at diagnosing people and tracking those diagnoses makes numbers go up.

My 1 seed for the PS2 is Cookies and Cream. It’s a split screen co-op game for 2 players where each side will have obstacles that only the other side can solve. Very fun and very addictive, but it also has a solid control scheme that is easy to pick up.

My wife and I played it a lot when we were first dating and she loved it even though she rarely, if ever, plays video games. Still have the original copy and I’ll never part with it 😊

I don’t use a specific recipe, but I will absolutely sign off on anything from Alton Brown 🙂

The chicken I used was free range from my local butcher, so it was a bit smaller than the ones you might see in the supermarket and took a little less time to cook than they would have. Below is how I normally cook it, and it works with or without veggies underneath (I sometimes do carrots, potato’s, parsnips, etc around the bird that soak up the juices and chicken flavors, but I didn’t do that this time):

• Preheat the oven to 425
• Using kitchen shears, snip along the spine on both sides and pull it out along with any small bones that may be protruding, as well as the wishbone.
• Place the bird breast side down and snip with the shears or use a knife to cut the white cartilage at the top of the rib cage and then flip the bird over and press down to flatten the bird out a bit (you should hear a crack and then it should spread out slightly and lay flat).
• Loosen the skin at the top of the breast and the thighs and add a pat of butter between the skin and meat in all four areas (2 breasts & 2 thighs).
• Season however you choose, but season it well on both sides with salt, pepper, spice rubs, etc. I used this Skordo garlic and shallot blend that I found on a trip up to Maine a few months ago and it was delightful
• Put the bird in your skillet (cast iron works great, but stainless steel or carbon steel would be fine too) along with any extras you choose (like potatoes) and put into the center of the oven and bake for about 45 minutes.
• I take it out when the breast meat measures about 155F, then let it rest until it comes up to about 165F (10 minutes or so should do) and baste it with the butter and juices that have collected in the skillet as it rests
• Divvy it up as needed for dinner, save it for lunches or shred it and use it in other dishes like quesadillas or a pasta if you don’t have to share!

Hope you can get some time to play around with it and figure out what works best for you😁

Ooooo, I did this one with butter under the skin, but the herby mayo sounds amazing! I’ll have to give it a try next time

It really does make cooking evenly sooooo much easier.

I did! I’ve seasoned it fairly well, so I can just make a pan sauce or wipe it out with some paper towels and it’s good to go. The cast iron seems to do well with the heat distribution and it comes out perfect every time.