Shape! (Win32) by Tesko [web]
ÚÄÄ¿ ³Û²³Û ÚÄÄ¿ ÚÙ²²ÀÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÙÛ²ÀÄÄÄÄÄÄÄÄÄÄÄ¿ ³Û²²ÛÛ °Û²²²²° °Û²²° ²² Û² °Û²²²°À¿ À¿²² Û² ²² Û²° ²² ²² Û² ²²°³Û ³²² ²² Û²²° °²²²²²° ²²²²²²° ²² ²²³Û ³²² ²² °²² ²²² °²² ²² ²²³Û ³°²²² °²ÛÛÛÛÛ ÛÛÛÛÛ²° ²²² ²² °²ÛÛÛ²°³Û ÀÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÙÛ .add!ct. ßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßßß And you thought we were dead? I was pretty convinced myself like. Anyway, we all got out of prison now, so decided the time has come to make another innovative and complex release. We heard all your lives were so boring and un-fulfilled without us, even your girlfriends dildo wasn't enough. Being the kind and caring chaps that we are, we took it upon ourselves to bring some post millenium cheer to all and sundry. So, without further ado, we made "Shape32", the windows port of your favourite demo....EVER! We hope you like it, if you don't, well, theres always that dildo eh? Shape32! All illegal operations were generated by the mighty "sulphur!" Sound & Graphical ailments were found in a skip by the awesomely talented "HoTWIRE!" This demo is based on a true story, and adapted from the original DOS version by the really bad coder that is "Majic Mushroom!" Enjoy the demo, and look out for more agonisingly poor releases from us in the near future! Tesko! - Churning out shit since 1857! NOTE from sulphur.. if (like me) your card fucks up in 320x200 mode.. run shape32 /x to use 320x240.. wonderful eh?! AND WHILE IN PRISION, THE CHAPS AT TESKO HAD A CHANCE TO BRUSH UP ON THEIR CULINARY SKILLS.. SO.. AS USUAL, HERES A RECIPE FROM THE "Tesko Catering Division" Fresh Peach and Rhubarb Pie Makes one 9-inch (23-cm) pie; serves 6-8 Tangy rhubarb pie has long been a favorite of the Pennsylvania Dutch. Adding fresh summertime peaches to this dessert only makes it better. Peel the peaches only if you care to, as the best end result is a matter of taste. Serve the pie slightly warm, with a big scoop of vanilla ice cream or frozen yogurt. Crust 2 cups (10 oz/315 g) all-purpose (plain) flour, plus flour for rolling 1/2 teaspoon salt 1/2 cup (4 oz/125 g) unsalted butter, chilled, cut into small pieces 3 tablespoons vegetable shortening, chilled 1 egg yolk 1 tablespoon fresh lemon juice 4-5 tablespoons (2-3 fl oz/60-80 ml) ice water Filling 3 rhubarb stalks, cut into 1/2-inch (12-mm) pieces (about 2 cups/8 oz/250 g) 6-7 peaches, peeled or unpeeled, cored and cut into slices 1/2 inch (12 mm) thick (about 4 cups/1 1/2 lb/750 g) 3 tablespoons fresh lemon juice 3/4 cup (6 oz/185 g) sugar 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/3 cup (2 oz/60 g) all-purpose (plain) flour 1 egg beaten with 1 tablespoon water To make the crust, in a food processor fitted with the metal blade, combine the flour and salt. Process briefly to blend. Add the butter and shortening and process until the mixture resembles coarse meal, 5-10 seconds. With the motor running, gradually add the egg yolk, lemon juice, and just enough of the ice water for the dough to come together and hold a shape when pressed. Remove the dough from the processor, divide into 2 pieces, one slightly larger than the other, and flatten into 2 thick disks. Wrap the disks in plastic wrap and refrigerate for 1-2 hours. To make the filling, in a large bowl, combine the rhubarb, peaches, lemon juice, sugar, nutmeg, cinnamon and flour and toss until mixed. On a lightly floured work surface, roll out the larger of the 2 disks into a round about 11 inches (28 cm) in diameter. Gently ease the pastry round into a deep 9-inch (23-cm) pie plate and press into the plate, crimping the edges about 1/2 inch (12 mm) above the level of the plate rim. Brush the pie crust with the egg-water mixture. Spoon the filling into the dish. On the lightly floured work surface, roll out the remaining disk into a round about 10 inches (25 cm) in diameter. Using another pie plate as a guide, cut out a 9-inch (23-cm) round from the dough. Cut the round into strips 1 inch (2.5 cm) wide. Preheat an oven to 425°F (220°C). Brush the edge of the bottom crust with a little more of the egg-water mixture. Lay a row of dough strips 3/4 inch (2 cm) apart across the top of the pie. Press the ends firmly to the edge of the crust. Lay the remaining strips in the opposite direction, again pressing them firmly to the edge. Flute the edge decoratively. Brush the pastry edge and strips with the egg-water mixture. Place the pie on a baking sheet and bake for 10 minutes. Reduce the heat to 350°F (180°C) and continue baking until golden brown and bubbling, 35-45 minutes. (Check the pie during baking and cover the edges with aluminum foil if the crust begins to overbrown.) Transfer to a rack and let cool for at least 20 minutes before serving. Serve warm or at room temperature.
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