u/yojimbo_beta

This is a video where I hack the camera of a classic PlayStation 1 game (Crash 2) and use it to reveal the nitty gritty of how the game's graphics work from a technical perspective; the fast and cool tricks used to make impressive effects on 90s hardware; and easter eggs most Crash fans have never seen.

Provisional title is simply "Crash 2 Out of Bounds"

Audience: my channel is focused on the PlayStation with a niche on Crash B. I've been going for about 14 years but recently have been producing higher quality videos and currently have around 6k subs.

I made this paneer jalfrezi tonight - very tasty indeed

- Make a paste of 1 red onion and a thumb sized lump of ginger (food processor)

- Fry the paste with some salt. When it cooks out, add a heaped dessert spoon of curry powder

- Once bloomed, add one large chopped bell pepper (I went for an orange one), and three sliced up cloves of garlic.

- Whilst frying I added four chopped birds eye chillies

- I added a couple handfuls of cherry tomatoes, chopped, and a large spoon of paprika

- Cook on a moderate high flame, with a little water to loosen it somewhat, until a sauce forms and the peppers are beginning to soften very slightly

- Add cubed paneer, a small amount of honey, and simmer until the paneer is softened

- Serve with basmati rice and a simple raita (chopped de-seeded cucumber, mint sauce, greek yogurt, and a half teaspoon of honey)

Charred, but not burnt (despite how dark it is)

I started by making my marinade

• thumb sized piece of ginger, grated
• a tablespoon of coriander seeds, 8 deshelled cardamom pods, 5 cloves heated in a dry frying pan, then ground
• a teaspoon of smoked paprika
• juice of half a lime
• a cup or so of yogurt
• a tablespoon of curry powder
• two teaspoons of Aleppo pepper
• a smidge of red food colouring

Into this I put six whole chicken thighs for ten hours.

When ready to make, I shook off excess marinade, then seared each chicken thighs on both sides in batches of three. These then went into an oven on fan 180⁰C, on a wide tray.

I began making a pilaf: one small yellow onion diced, a red pointed pepper diced, a large clove of garlic sliced, three birds' eye chillies. I fried the onion with salt until soft, then added the garlic and pepper. I added a cup of dry basmati rice and toasted in the oil. Once done, I put in about a tablespoon of a pilaf masala blend, mixed, added hot water and simmered for ~25 mins

I cubed a large chunk of cucumber, mixed with yogurt, mint sauce and a small amount of sugar. Put that mix in the fridge.

About half way through the cooking of my chicken I took a look; juices were pooling so I drained those into my pilaf.

After approx 35 mins in the oven everything was ready to eat. Served with a large wedge of lemon and some mango chutney

• Base was red onion and ginger
• Spices were cloves, cardamom, cumin, coriander, smoked paprika, fenugreek, turmeric, garlic, scotch bonnets, Kashmiri chilli powder, Aleppo chilli
• Body was tomatoes, some red peppers
• Finished with red wine vinegar, honey, tamarind, and Naga paste
• Very hot