David Shadoff
@dshadoff.bsky.social
Mostly PC Engine and PC-FX reverse-engineering and development. I also contribute to MiSTer FPGA cores and a Mednafen fork. (hobby).
Taking a small break from donuts today, but remembering back to a time when the New Orleans-based Cafe du Monde had branches in Osaka and Kyoto (10 years ago or more).
Their beignets were fresh made while-you-wait, and heavenly.
Their beignets were fresh made while-you-wait, and heavenly.
February 12, 2026 at 8:21 AM
Taking a small break from donuts today, but remembering back to a time when the New Orleans-based Cafe du Monde had branches in Osaka and Kyoto (10 years ago or more).
Their beignets were fresh made while-you-wait, and heavenly.
Their beignets were fresh made while-you-wait, and heavenly.
Coolish of the day.
Whipped Cream flavour.
Tastes like whipped cream… which is great at the start, but becomes too sweet before the end.
Whipped Cream flavour.
Tastes like whipped cream… which is great at the start, but becomes too sweet before the end.
February 12, 2026 at 7:16 AM
Coolish of the day.
Whipped Cream flavour.
Tastes like whipped cream… which is great at the start, but becomes too sweet before the end.
Whipped Cream flavour.
Tastes like whipped cream… which is great at the start, but becomes too sweet before the end.
Most of those are also untranslated on PC Engine and I’d need some convincing to believe the MD version was superior…
February 11, 2026 at 10:44 PM
Most of those are also untranslated on PC Engine and I’d need some convincing to believe the MD version was superior…
Coolish of the day. Coffee.
Quite good !
Quite good !
February 11, 2026 at 11:34 AM
Coolish of the day. Coffee.
Quite good !
Quite good !
Jack in the donut claimed that oliebollen were the origin of donuts… but several countries would also claim that, I’m sure.
My mother who immigrated from Holland also made us oliebollen when I was a kid.
My mother who immigrated from Holland also made us oliebollen when I was a kid.
February 11, 2026 at 10:17 AM
Jack in the donut claimed that oliebollen were the origin of donuts… but several countries would also claim that, I’m sure.
My mother who immigrated from Holland also made us oliebollen when I was a kid.
My mother who immigrated from Holland also made us oliebollen when I was a kid.
Today, I had “cinnamon olliebollen” from “Jack in the Donuts” next to Yodobashi Camera in Akihabara.
Again, an egg-based cruller type batter (but less wet than “I’m Donut”), with bits of preserved fruit embedded.
Quite enjoyable, 275 yen.
I recommend.
Again, an egg-based cruller type batter (but less wet than “I’m Donut”), with bits of preserved fruit embedded.
Quite enjoyable, 275 yen.
I recommend.
February 11, 2026 at 4:07 AM
Today, I had “cinnamon olliebollen” from “Jack in the Donuts” next to Yodobashi Camera in Akihabara.
Again, an egg-based cruller type batter (but less wet than “I’m Donut”), with bits of preserved fruit embedded.
Quite enjoyable, 275 yen.
I recommend.
Again, an egg-based cruller type batter (but less wet than “I’m Donut”), with bits of preserved fruit embedded.
Quite enjoyable, 275 yen.
I recommend.
I had a “fruit” donut with a filling with real fruit - figs included - which was halfway between fresh and preserved fruit, which was really enjoyable.
Also, the donuts are a good size - slightly small - promoting trying more than one. 😉
Also, the donuts are a good size - slightly small - promoting trying more than one. 😉
February 11, 2026 at 12:40 AM
I had a “fruit” donut with a filling with real fruit - figs included - which was halfway between fresh and preserved fruit, which was really enjoyable.
Also, the donuts are a good size - slightly small - promoting trying more than one. 😉
Also, the donuts are a good size - slightly small - promoting trying more than one. 😉
In Kagurazaka yesterday, I stumbled upon a branch of “I’m Donut ?”.
They’re actually really good, but I hesitate to call them donuts. They’re more like french crullers without the fluting - moist (almost wet), with lots of egg in the batter.
Definitely worth trying.
They’re actually really good, but I hesitate to call them donuts. They’re more like french crullers without the fluting - moist (almost wet), with lots of egg in the batter.
Definitely worth trying.
February 11, 2026 at 12:39 AM
In Kagurazaka yesterday, I stumbled upon a branch of “I’m Donut ?”.
They’re actually really good, but I hesitate to call them donuts. They’re more like french crullers without the fluting - moist (almost wet), with lots of egg in the batter.
Definitely worth trying.
They’re actually really good, but I hesitate to call them donuts. They’re more like french crullers without the fluting - moist (almost wet), with lots of egg in the batter.
Definitely worth trying.
Starbucks has a donut in their snacks cabinet, and it always seems vaguely stale but a decent flavour. They currently have a strawberry cream malasada (Hawaiian style donut) which reminds me of supermarket donuts at their freshest. Probably a bit better than I’ve made it sound.
February 11, 2026 at 12:39 AM
Starbucks has a donut in their snacks cabinet, and it always seems vaguely stale but a decent flavour. They currently have a strawberry cream malasada (Hawaiian style donut) which reminds me of supermarket donuts at their freshest. Probably a bit better than I’ve made it sound.
Don’t bother with Mister Donut unless you like what donuts have become in Toronto today. On the bright side they’re easy to find and inexpensive.
Beware chocolate-dipped; it’s like a kind of flavorless brown wax substance.
Beware chocolate-dipped; it’s like a kind of flavorless brown wax substance.
February 11, 2026 at 12:38 AM
Don’t bother with Mister Donut unless you like what donuts have become in Toronto today. On the bright side they’re easy to find and inexpensive.
Beware chocolate-dipped; it’s like a kind of flavorless brown wax substance.
Beware chocolate-dipped; it’s like a kind of flavorless brown wax substance.
As a Canadian who remembers when donuts in Toronto used to be made in-store, plentiful, cheap, and delicious, I feel like I’ll probably be more critical than most people about the current donut boom in Japan. I’ll be trying some out, and commenting.
(A thread)
(A thread)
February 11, 2026 at 12:36 AM
As a Canadian who remembers when donuts in Toronto used to be made in-store, plentiful, cheap, and delicious, I feel like I’ll probably be more critical than most people about the current donut boom in Japan. I’ll be trying some out, and commenting.
(A thread)
(A thread)
Wow, what happened to both Apple Maps and Google Maps for train directions in Tokyo ? They seem to be getting worse each time I come, and competing with each other for worst choices.
From Akihabara to Nakano, the obvious choice is Sobu -> Chuo, but that didn’t even appear as an option…
From Akihabara to Nakano, the obvious choice is Sobu -> Chuo, but that didn’t even appear as an option…
February 10, 2026 at 6:14 AM
Wow, what happened to both Apple Maps and Google Maps for train directions in Tokyo ? They seem to be getting worse each time I come, and competing with each other for worst choices.
From Akihabara to Nakano, the obvious choice is Sobu -> Chuo, but that didn’t even appear as an option…
From Akihabara to Nakano, the obvious choice is Sobu -> Chuo, but that didn’t even appear as an option…
I also tried one of the fruit daifuku from Kanadaya which has been getting lots of attention lately.
Not bad, but definitely overhyped, and it’s a mess to eat. Next time I’ll go for traditional fruit daifuku.
Not bad, but definitely overhyped, and it’s a mess to eat. Next time I’ll go for traditional fruit daifuku.
February 10, 2026 at 3:50 AM
I also tried one of the fruit daifuku from Kanadaya which has been getting lots of attention lately.
Not bad, but definitely overhyped, and it’s a mess to eat. Next time I’ll go for traditional fruit daifuku.
Not bad, but definitely overhyped, and it’s a mess to eat. Next time I’ll go for traditional fruit daifuku.
I tried one of Sando Lab’s viral “agepan” (fried bread) sandwiches. The egg salad was very well seasoned, but I’m not sure it’s worth 100% of the hype. Try it, though.
February 10, 2026 at 1:56 AM
I tried one of Sando Lab’s viral “agepan” (fried bread) sandwiches. The egg salad was very well seasoned, but I’m not sure it’s worth 100% of the hype. Try it, though.
Reposted by David Shadoff
All Japan Women's Pro Wrestling Queen of Queens - English Translation (PCFX) Added
All Japan Women's Pro Wrestling Queen of Queens - English Translation - Content
Revision History (v0.94 - v1.0)
Major improvements have been made to finalize the v1.0 release:
Menu Translation: Most system menus have been translated to English, with the exception of the Options...
romhack.ing
February 1, 2026 at 1:42 PM
All Japan Women's Pro Wrestling Queen of Queens - English Translation (PCFX) Added
Reposted by David Shadoff
👋 just released the first public version of libjoybus, an open implementation of the Nintendo Joybus protocol used by N64 and GameCube controllers, with initial support for Pi Pico (1 and 2) and SiLabs Gecko microcontrollers: github.com/loopj/libjoy...
GitHub - loopj/libjoybus: An implementation of the Joybus protocol used by N64 and GameCube controllers, for 32-bit microcontrollers
An implementation of the Joybus protocol used by N64 and GameCube controllers, for 32-bit microcontrollers - loopj/libjoybus
github.com
January 30, 2026 at 5:04 PM
👋 just released the first public version of libjoybus, an open implementation of the Nintendo Joybus protocol used by N64 and GameCube controllers, with initial support for Pi Pico (1 and 2) and SiLabs Gecko microcontrollers: github.com/loopj/libjoy...
Reposted by David Shadoff
The PicoIDE Crowd Supply campaign is now live! Back the project to be among the first to get yours! PicoIDE is an open IDE/ATAPI drive emulator for retro systems. www.crowdsupply.com/polpotronics...
PicoIDE
An open source IDE/ATAPI drive emulator for vintage computers
www.crowdsupply.com
January 29, 2026 at 9:04 PM
The PicoIDE Crowd Supply campaign is now live! Back the project to be among the first to get yours! PicoIDE is an open IDE/ATAPI drive emulator for retro systems. www.crowdsupply.com/polpotronics...
I'm not in a position to check this out right now (at least not for a while). But I wonder if @artemio.bsky.social might be able to help, or may be able to help find somebody knowledgeable to help ?
January 30, 2026 at 1:20 AM
I'm not in a position to check this out right now (at least not for a while). But I wonder if @artemio.bsky.social might be able to help, or may be able to help find somebody knowledgeable to help ?
Reposted by David Shadoff
I did Hydlide 1 on PC-88 last year, so I'm afraid this was inevitable... Well, glad I survived anyway...
youtu.be/wgOJ-ZxEFEc
#hydlide #pc88 #nes #8bit #retrogaming #jrpg
youtu.be/wgOJ-ZxEFEc
#hydlide #pc88 #nes #8bit #retrogaming #jrpg
January 26, 2026 at 3:36 AM
I did Hydlide 1 on PC-88 last year, so I'm afraid this was inevitable... Well, glad I survived anyway...
youtu.be/wgOJ-ZxEFEc
#hydlide #pc88 #nes #8bit #retrogaming #jrpg
youtu.be/wgOJ-ZxEFEc
#hydlide #pc88 #nes #8bit #retrogaming #jrpg
Hopefully you are able to try to make them now.
January 25, 2026 at 3:27 AM
Hopefully you are able to try to make them now.
Oh, and resist the temptation to eat them before they've completely cooled down. The crust is MUCH better after completely cooling.
January 25, 2026 at 1:56 AM
Oh, and resist the temptation to eat them before they've completely cooled down. The crust is MUCH better after completely cooling.
I prefer the older recipe because it stays away from corn syrup, and the sugar starts to crystallize on the surface of the filling.
January 25, 2026 at 1:29 AM
I prefer the older recipe because it stays away from corn syrup, and the sugar starts to crystallize on the surface of the filling.
(part 2 of 2) And for the filling, I used the "1944 Purity Butter Tart" recipe from the video below. (But no nuts, and only a few currants - which are a type of miniature raisins, not related to black currants).
www.youtube.com/watch?v=Qrdz...
www.youtube.com/watch?v=Qrdz...
1944 Purity Butter Tarts Vs. 1970 Purity Butter Tart Recipe
YouTube video by Glen And Friends Cooking
www.youtube.com
January 25, 2026 at 1:27 AM
(part 2 of 2) And for the filling, I used the "1944 Purity Butter Tart" recipe from the video below. (But no nuts, and only a few currants - which are a type of miniature raisins, not related to black currants).
www.youtube.com/watch?v=Qrdz...
www.youtube.com/watch?v=Qrdz...
(part 1 of 2) If anybody wants to make these, I use the SeriousEats Buttery Flaky Pie crust (which is easy to make and work with) - but roll it thin, dock it slightly, and put it in the freezer once you've formed them to the muffin pan. (Link also has videos).
www.seriouseats.com/old-fashione...
www.seriouseats.com/old-fashione...
Buttery, Flaky Pie Crust Recipe
A buttery, flaky, tender, and easy pie dough recipe that requires no special equipment, ingredients, or training.
www.seriouseats.com
January 25, 2026 at 1:25 AM
(part 1 of 2) If anybody wants to make these, I use the SeriousEats Buttery Flaky Pie crust (which is easy to make and work with) - but roll it thin, dock it slightly, and put it in the freezer once you've formed them to the muffin pan. (Link also has videos).
www.seriouseats.com/old-fashione...
www.seriouseats.com/old-fashione...