Downscaling Chronicles 14: MIMO Genius II. 240p Italian style 🇮🇹🤌
Mamma mia, the Genius II by MIMO Enterprises just got chronicled. This scaler handles the same resolutions as the Ultracade uVC, as well as being able to output RGB in 240p, and 384p (24/25KHz). The 14th episode of the Downscaling Chronicles runs the Genius 2 through its paces to see how it compares to the competition, featuring the uVC, OSSC Pro, and GBS-C.
Links:
Manual thanks to Parodius on Shmups (original post)
https://shmups.system11.org/viewtopic...
http://parodius.free.fr/docs/MimoGeni...
MIMO Enterprise
Genius Box: http://www.mimoenterprises.it/genius-...
Genius 2 Box: http://www.mimoenterprises.it/genius-...
Hazard City MIMO Genius 1 and 2 review:
http://retrogaming.hazard-city.de/mim...
VGA to Megadrive2/Genesis2 dongle:
VGA input with case
https://a.aliexpress.com/_mKphjoY
VGA or DVI input without case
https://a.aliexpress.com/_mPnU3lE
@Ex_Savior The Original Downcaling Chronicler
Link to channel:
/ @ex_savior
MIMO Genius 2 review:
• Downscaling Series Episode 4: Mimo Genius II
@mylifeingaming
Link to Channel: / mylifeingaming
HD Games Downscaled to 240p with the GBS-Control Custom Firmware:
• HD Games Downscaled to 240p with the GBS-C...
@RetroRGB RetroRGB Downscaling section:
https://www.retrorgb.com/downscaling....
@ArtemioUrbina Artemio’s 240p test suite - Buy this man a coffee (or beer)
https://artemiourbina.itch.io/240p-te...
Song credits:
Funiculi 8bit cover by / @raxlenslice
• Raxlen Slice - Funiculi Funicula (8-bit Ch...
Tu Vuo Fa l'Americano and Gelato al Cioccolato 8bit covers by / @8bititaly
• Pupo - Gelato al Cioccolato [8 Bit Italy]
• Renato Carosone - Tu Vuo Fa l'Americano [8...
Italian National Anthem 8bit cover by / @mrdickyhardy
• Italian National Anthem/Il Canto degli Ita...
Funeral Dance edit by / @whitemania2670
• ✅[No Copyright] Funeral Dancing meme Music...
Pizza ‘recipe’ (it ain’t a recipe, it’s a way of life)
65% hydration for 1kg flour to make it simple:
Poolish AKA pre-ferment: 300g 00 flour (Caputo Blue is my favourite), 300g water, 3g yeast, 3g honey. Combine, seal bowl and sit at room temp for 1-2 hours, then refrigerate for 24 hours
Next day, combine fermented poolish with remaining ingredients: 700g 00 flour, 350g water, 25g salt. Kneed for 12-15min by hand or 10-12min by mixer. Bulk ferment for several hours, individually ball the dough and ferment for several more hours depending on ambient temperature
I don’t always use poolish but it’s useful when the weather is unpredictable instead of trying to keep a bulk ferment at a constant room temp or if I don’t 3 days to slow-bulk ferment. I recommend the mobile app Pizzapp to help track the variables
#crttv #240p #retrogaming
00:00 Intro
02:24 Overview
05:40 Lag and Downscaling
13:09 Score and Summary