i have installed aq2 on a older computer so i have to change the texture quality, and i just wonder if there is a command that sets the texture quality? because when i change it in the video-menu it sets it self to default next time i play aq2
thanks
texture quality?
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yourmother
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yourmother
- is connecting
- Posts: 3
- Joined: Mon Nov 28, 2005 3:55 pm
- Location: zw
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yourmother
- is connecting
- Posts: 3
- Joined: Mon Nov 28, 2005 3:55 pm
- Location: zw
Do I need to warm the bowl before putting the gl_picmip in it? I tried in the microwave, but it's kind of unhealthy. Boiled it too, that kind of worked but my fingers hurt now. Any advice?Clown wrote:gl_picmip
Add to taste, simmer and stir. Garnish with pepper and serve in a warm bowl.
Thanks in advance.
C.
Ne quid nimis.
Onion Soup
Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.
In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts.
When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.
When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.
Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.
In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts.
When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.
When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.
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