Cracked Steam [10-11-2012]
Lora Ceasor
Since the launch of its first industrial steam turbine in 1956, Kawasaki has supplied approximately 350 steam turbine units worldwide. CTCI's decision to adopt Kawasaki's steam turbines is a testament to their superior performance and lifecycle cost as well as Kawasaki's reliable after-sales services and extensive track record.
Growing power and energy demand in Southeast Asia and the rest of the world is driving Kawasaki forward in cultivating new markets for its STGs as it brings its energy and environmental business to new heights.
So pretty much summed up in the title I suppose. I bought this game from Steam when I saw it there, after having played the old game and watched the trailer etc. It downloaded fine, but whenever I try to play it, it just comes up with the "Performing firts time setup" and stops. The box goes away, and then it does nothing. I have been trying to fix it now for the last two days, and have tried everything that I can think of/ find on the internet about this sort of problem. I have verifeid the game's intergry multiple times, reset Steam itself, restarted my computer, reinstalled the game at least 3 times now, changed the game's compatibility mode to all of the OS's possible, run as admin, repaired the .NET framework twice, then redownloaded both types, then reset computer. Did nothing at all. I disable the UAP messages from Steam, I updated my computer, and reset, I updated all of my drivers and the graphics card, still nothing. There's probably still a few things I haven't tried yet, but I'm at a loss as to what. Can someone please help me with this? Anyone else using Steam had this problem, or even if not, how do I fix it apart from the things I've already done? If it helps, my computer's specs are below:
Have done so after all of the updates I had to do (On Steam, reinstalling the drivers, updating the computer etc.) and it hasn't done anything. Was the first thing I tried too, turning it off and on again.
If the above does not work and your confident your running in Admin - then delete the game out of steam and redownload it - or just do a file check on it and allow it to update/correct any necessary files. It sounds like something in the install just got hosed. File consistency check would by the next step, followed by uninstall/reinstall.
Problem was officially gone, so try to launch steam as admin, maybe that gonna help. If not, try to install all additional software by yourself, it may be just steam server issue. If none of try to verify game files, reinstall steam (no need to reinstall game).
I may be wrong, but I don't believe it was ever fixed for CCGM. There was a post from Dram regarding a fix being introduced for the same problem in the Take On Mars forum on Steam, but the date of that was later than even the beta of CCGM, and MUCH later than the current non-beta version.
That being said, you should make sure to opt into the CCGM beta. Go to the Library tab in Steam > right click Carrier Command > properties > betas and select "beta version" from the drop down menu, just in case it is fixed in the beta. Failing that, you can try the solution I posted on the other thread and on Steam if you want to try that.
Edit: This thread may not be about the same problem gladio is having, as his post on the other thread suggests he has the problem with non-default cluster size, and that is what I don't think has been fixed.
Navigate to C:\Program Files\Steam\steamapps\common\YOURGAME\_CommonRedist\ Then you have to search through that folder(could be in a few subfolders) and find something called installscript.vdf and delete it.
FORT POLK, La. (Oct. 11, 2012) - When you think of an aviation brigade you think of pilots and helicopters, and when you think of U.S. Army Soldiers you think of infantry, war, fighting and communication.
But an often-forgotten group of Soldiers who help to keep the morale up, put a smile on your face when you finally get to see them, and keep your body nourished are the food service specialists -- the stomach of the operations.
Meals ready-to-eat, better known as MREs, are what many Soldiers are used to when in the field, but the leadership of the 4th Battalion, 101st Aviation Regiment, "Task Force Wings," know it takes more than that to keep the mission going.
"Hot water, hot water," yelled Pfc. Nicholis Samlin, a food service specialist with TF Wings, as he walks through the containerized kitchen with a ladle filled with scalding hot water. "Hot water," responded other food service specialist to communicate they heard Samlin.
The food service specialist is primarily responsible for the preparation and service of food in field or garrison food service operations, but Soldiers don't often think about them until it is time to eat in the field.
"Many Soldiers are married and live off post, so they don't use the (dining facilities) at all," said Sgt. Mario Smith, a signal support specialist team leader for TF Wings. "Now that we are in the field training, I'd rather have two hots and an MRE than three MREs a day. The food they serve is good and more nutritious than the highly-caloric MREs provide."
It is about 1 p.m., and the containerized kitchen is blazing hot, but the food service specialists push through the sweltering austere conditions daily to ensure the morale of Soldiers stay high and keep them motivated.
"It gets to an oppressive temperature in here due to the hot weather outside combined with the heat coming from the (modern burner unit)," said Staff Sgt. David Dobson, the food service NCOIC for TF Wings. "Bake, fry, braise, boil, simmer, steam and saut is what we do and we are going to continue to provide the needed service to keep our fellow comrades nourished and happy."
"Samlin is tasked as part of the clearance team and all of us are first responders in the event of a mass casualty," said Dobson. "Food service specialist is the most versatile (military occupational specialty) in the Army."
At this point I'm sure there are readers wondering, "What the heck is the difference?" The Italian Buttercream blog explains the differences between half a dozen types, but for the head to head distinction, I'll repeat what I said then:
Italian: A meringue is made with egg whites and sugar, and sugar syrup cooked to at least the soft ball stage (240F) is poured into it with the mixer running. This sets the egg whites and forms a stable base for the frosting. Once the meringue is cooled to 80F (with the mixer running the whole time), soft butter is added, a lump at a time, until the frosting comes together.
Hmmm. If you have small children around, or don't have an extra hour to wait for your meringue to cool down, but you want a frosting you can pipe and flavor and be proud of for decorating, it makes absolute sense to have a recipe for Swiss Buttercream in your baker's toolbox. Ready? Here we go:
Which was a hair under the line when viewed from the side, but close enough for our purposes. Can you use powdered egg whites or meringue powder? Yes, you certainly can. Use 1/2 cup water and sprinkle 1/4 cup of meringue powder or dried egg whites on top. Whisk them together until the powder is moistened. Either way, add the whites to the sugar, and add the salt. Grab your whisk (if you truly hate washing dishes you can always use the whisk attachment from your mixer here and save yourself one item to clean) and head for the stove. How hot should the water be?
See the little bubbles on the bottom of the pan? Those and some steam starting to waft are what you're looking for. Adjust the heat so that's where the water stays. Don't get too obsessed with it; you can always lift up the mixing bowl if you sense things are getting too hot. From here, the trick is to keep things in the bowl moving. Your object is to dissolve the sugar and bring the egg whites up to a safe temperature, i.e. 161F, which is one degree higher than the danger zone.
Whisk the mixture (you're not trying to whip it to peaks here, just to keep it moving so it doesn't cook) until it gets above the magic 160 number. An assistant can be a big help here, to hold the thermometer while you've got your hands full with the bowl and the whisk.
Now that the whites are where they need to be and the sugar is dissolved (you should get in there with your fingers and rub some of the mixture between them. If you can feel grains of sugar, you need to go back over the water) it's time to move to the mixer. I confess, this is the step that's kept me away from Swiss buttercream until now. I'm not generally squeamish, but this is just too sticky for me. But for you, I toughed it out.
To me this looks a little like a tornado in slow motion. Now we can begin to add the butter. The soft butter. The butter that's at cool room temperature, and yields easily to a light touch, but isn't so warm it's separated and greasy-looking. If you haven't surmised by now, the temperature of the butter is critical to your success. Too hot, and you have limp, greasy, unappealing frosting. Too cold, and you're going to have lumpy frosting that won't spread.
Once one chunk is taken up, add the next, until half the butter is in the bowl. At this point, it's a good idea to stop and scrape the sides and bottom; there's usually some meringue that's reluctant to mix in evenly. Add the rest of the butter, then the flavoring of your choice. I've got vanilla going on here, but let's talk about where else you can go.
Almond is good. Fiori or citrus, too. For that I'd add 1 to 2 tablespoons fresh citrus juice and a tablespoon of zest. Our citrus powders are good in frostings like this. Mocha? Mix a tablespoon of espresso powder with a tablespoon of warm cream to make a syrupy consistency and beat it in. I recently made a very nice eggnog buttercream with 1/2 teaspoon of eggnog flavor, a bit of fresh grated nutmeg, and a tablespoon of spiced rum.
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