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Cool WIP is Polygon’s weekly column dedicated to game development. This week, we have a slick Zelda-like, a random sausage standing in the forest, and a side-scroller designed entirely with letters and symbols.
Production of saucisson. >> anthony: in a relentlessly cold room, pork shoulder, belly, and fatback are fed in batches through a vertical chopper. a sprinkling of seasoning and spices. >> chef: oui. >> anthony: removed in large balls of finely, but not too finely, chopped meat. you do not want to get your hand caught in one of these things. then mixed to a smooth perfection with a dough hook. >> daniel: madhouse. >> anthony: lot of work. spread out and layered for consistent seasoning, formed into shapes, and smacked to remove air bubbles. >> daniel: make sure the meat gets really tight. >> an...
>> chef: oui. >> anthony: removed in large balls of finely, but not too finely, chopped meat. you do not want to get your hand caught in one of these things. then mixed to a smooth perfection with a dough hook. >> daniel: madhouse. >> anthony: lot of work. spread out and layered for consistent seasoning, formed into shapes, and smacked to remove air bubbles. >> daniel: make sure the meat gets really tight. >> anthony: into the sausage machine and piped into organic casings. trust me, it ain't easy. >> daniel: no, no, no, tony. very light touch. >> anthony: let's see there, wise guy, come on.
A sprinkling of seasoning and spices. >> chef: oui. >> anthony: removed in large balls of finely, but not too finely, chopped meat. you do not want to get your hand caught in one of these things. then mixed to a smooth perfection with a dough hook. >> daniel: madhouse. >> anthony: lot of work. spread out and layered for consistent seasoning, formed into shapes, and smacked to remove air bubbles. >> daniel: make sure the meat gets really tight. >> anthony: into the sausage machine and piped into organic casings. trust me, it ain't easy. >> daniel: no, no, no, tony. very light touch. >> anthony:...
Balls of finely, but not too finely, chopped meat. you do not want to get your hand caught in one of these things. then mixed to a smooth perfection with a dough hook. >> daniel: madhouse. >> anthony: lot of work. spread out and layered for consistent seasoning, formed into shapes, and smacked to remove air bubbles. >> daniel: make sure the meat gets really tight. >> anthony: into the sausage machine and piped into organic casings. trust me, it ain't easy. >> daniel: no, no, no, tony. very light touch. >> anthony: let's see there, wise guy, come on. let's see this. that's how you get pregnant.