I really do not understand that the delay is purely due to “capturing content of each team”.
Is it truly essential to “travel the world capturing teams” for this game? If that is a true statement, it feels like they have massively overvalued the requirement to have accurate player appearances from all 140 nations.
Or at least they could’ve released these each month AFTER the release of the full game. Imagine this…
January International Teams Release: Spain, Portugal, Greece February International Teams Release: Cyprus, Israel, Bulgaria March International Teams Release: UAE, Egypt, Qatar
Isn’t this exactly what Big Ant did for the Pakistan Cricket team this month?
I live and play rugby in a country that does not hold an IRB World Ranking, but I believe they are included in Rugby 24. I am grateful for the inclusion, but I don’t understand delaying the release for accurate photo imagery.
Loved your message, because you are correct. I will buy it regardless.
I suppose I am just surprised & disappointed as the communication from Big Ant is continually poor. Not just Rugby24, but most of the RLL games too.
I am hoping this time it is Nacon, and not BigAnt, because I am Aussie like them.
I’ve engaged with people about Big Ant games for over 14 years on their old BigAntForums site. So I feel that consistent trend of poor communication over such a long period of time justifies my response.
Honestly, part of me is hoping that a Nacon executive reads my comment and begins their Rugby 24 marketing campaign and starts to release some images, videos or just more info tomorrow.
I plan to join the Discord very soon and look forward to playing online against you as we are in the exact same timezone GMT +2
I’m intrigued to hear which teams are included but tbh as with AFL 23 and cricket 22/24, I want a game with good mechanics and workable controls. Having the ability to play and/or create tournaments would be cool.
I wait patiently as I know from my visit to BigAnt that they have been working on the game since at least July last year in some detail (I saw a really cool maul).
Like most folk I’m not looking for too many bells and whistles.
Saying that, having an academy which enables your average 14 year old to create their rugby club (probably the one they play for or watch) would be a goal. It is achievable if Rugby is going to be like Cricket22/24 and AFL23. You can create and name players and play with the various editors and make a patterned jersey that might resemble things.
Making Logos though to SVG standards is probably beyond most people’s patience. I’m always happy to teach people how to do it, but it does take a while and why would you draw when you can play the game instead?
As other release have shown, there seem to be a bunch of phases which this Rugby game will go through…
Wave of hype and expectation - entirely understandable.
Perceived/Actual Communication Vacuum - leading to conjecture and speculation.
Some cyncism - due to a lack of communication (perceived/actual)
Delay - leading to frustration which is also understandable
Delivery - Potentially with some bugs/things to iron out.
Patching - with varying levels of communication and frequency (probably more to start and then tapering off)
Onwards and upwards hopefully
I saw heaps. I saw AFL, Cricket and Rugby stuff being worked on, animated, scripted, jerseyed and tested.
The Lunch room was pretty cool. I insisted on seeing it to get a fair overall impression.
Sorry I was more fixated on drinks, especially after having a couple of luscious, salty South Melbourne Dimmies for lunch before the tour.
The lemonade was tops. Served at just the right temperature.
Despite the extravagances of the lunch room there also appear to be an illicit trade in foodstuffs around the various workstations too.
A South Melbourne Dimmy vs a Croque Monsieur?
I’ve had some pretty good Croques Messieurs over the years. The best one was probably in a side street off the Canebière.
There are many ways to make a Croque Monsieur. Some prefer Gruyère, others prefer Comté or Emmenthal.
Some even prefer the Croque Madame - sadists.
You need quality ingredients. The cheese needs to endure the appropriate affinage. As for the ham, the smokier the better.
At this time of night I’d go for a Croque em bouche.
Some Aussies launch straight into the main course whilst others might have some cabanossi and cheese first. Depends on who is hosting the shindig and whether the snags are cooked.
As a former butcher I can assure you that sausages never look like prime meat… You are more likely to make sausages with trimmings from Chuck, Brisket or Shank rather than Eye Fillet, Scotch Fillet or Sirloin.
Saying that sausages come in all sorts of varieties, some are good and everyone has their favourites.
To make a good sausage you need to include some good fat, you never make a sausage out of lean meat as it will be too dry. Sometimes you need to slice the sausage down the middle to get ti to cook a bit quicker but you never serve a raw sausage. Sometimes you might parboil some sausages if time is short or the beer supply is short.
I like to put on the old butcher’s apron just in case I get something on my Hawaiian shirt (actually I’m not likely to have a Tongan or Wallisian Shirt (St Marys is great for Polynesian tailoring)
Some sausages might look different when they are ready and cooked. If you are trying to make a Pork sausage brown you are going to burn it before you get there.
Some blokes are rubbish at BBQing and the sheilas get involved.
There might be a bunch of anticipation of the sausages being ready to serve and a watched sausage cooked rather slowly.
Some folk tend to overwork the snags on the plate. I like to let them breathe and never never never ever pierce the sausages before they are cooked because all the good stuff comes out. Even if it is a bit burnt, you can always cut some bits off or just smother it with plenty of sauce.
Whilst on the topic of snags, I am partial bit of merguez from time to time - nice and spicy.
I think putting vegan and sausage in the same sentence is pushing the friendship too. Surely burning a vegan sausage is something of a mercy, putting it out of its misery.
Sometimes you just have to put the sausage in the waffle like the Norwegians
Norwegians generally make people uncomfortable - only kidding. It’s a whole country colder than Invercargill.
It just goes to show how versatile sausages can be and shouldn’t be underestimated.
Edit:
I think I might have some Sausages and Waffles for lunch. I’ll post a pic if I do. Hope I have enough mustard…
The scary thing is that GIF is in the board list - hoorah
on their old BigAntForums site. So I feel that consistent trend of poor communication over such a long period of time justifies my response.
GMT +2
