@mattleconseil: Sans DLSS 5 les jeux retombent niveau ps3 🤣 #dlss5 #dawnwalker

Matt le conseil

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Region: FR

Monday 07 September 2026 04:27:27 GMT

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🇲🇦Abu Isaac🇵🇹 :

QUOI? UN JEU SANS DLSS 5 RESSEMBLE A UN JEU

2026-09-07 14:41:05

550

wayne100 :

comment on lactive ?

2026-09-07 12:41:23

0

Kam 👹 :

Bah ça va

2026-09-07 08:14:56

143

SMK_zenith🇵🇸 :

mais j'vous comprend pas c juste moche avec

2026-09-08 20:55:23

0

tuskbreaker :

c’est tellement degeulasse avec le dlss c’est dingue

2026-09-07 17:10:02

9

Curlly.Man :

Le DLSS 5, ça marche bien seulement sur les jeux mal optimisés ça vient juste corriger le taffe des dévs. Mais sur des jeux déjà réalistes, c'est flippant, ça défigure complètement les visages. Pour l'instant, c'est bon pour les décors, mais sur les visages c'est une cata.

2026-09-07 13:37:47

11

_Nephetera_ :

pov c'est de l'IA

2026-09-08 14:01:04

0

Juju :

Bien mieux sans mdr

2026-09-07 17:40:30

18

zakdz67 :

Et tu gagne surtout 50 fps sans 😂😂

2026-09-07 15:25:14

32

zenin10_ :

La chute considérable de fps Jss mort

2026-09-07 13:11:38

8

Nato 20 :

Force aux consoleux qui auront ça dans 5 ou 10ans

2026-09-07 16:54:59

0

K :

Jouer avec le dlss c’est juste prouver que tu respecte pas la DA des jeux auquel tu joues (sans compter que c’est éclaté le résulta fait avec l’ia mdrr)

2026-09-07 11:40:39

0

່ :

96 % de ta carte qui est pris elle surchauffe et tout sa pour des faux graphismes ia bah lourd

2026-09-07 20:17:51

0

𝚃𝚘𝚜𝚊𝚗 ☪︎ :

Le DLSS5 n’est pas encore disponible

2026-09-07 14:51:31

0

Hakim skywalker :

La triste réalité c’est qu’il faut une série 5, sinon c’est ignoble et ça te massacre les perfs !!

2026-09-07 12:17:22

1

Blyat_man :

C'est bien demain tout les jeux se ressembleront et aucun studio fera d'effort sur leurs DA y'aura 0 intérêt

2026-09-07 13:14:39

0

William Williboy :

55 fps en moins pour une lumière lol ça va aller

2026-09-07 15:14:31

1

samothe21 :

jamais je n'utiliserai d'ia pour ça

2026-09-07 10:27:26

4

klx.tvl :

150 à 100 fps 💀

2026-09-07 14:03:44

1

PlusBelleLaVieSolo🇲🇦🇩🇿🇹🇳 :

perdre 20 fps pour des griffes rouge et un skin marron

2026-09-07 20:18:00

0

MADEZI.VR :

Arrêté avec le DLSS5 c nul 😔

2026-09-07 12:14:03

1

Nowak 🇵🇱 :

avec mon pc en ultra jsuis a 60 fps wtf alors que j'ai un tres bon pc 💀

2026-09-07 12:28:32

0

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I worked at Chick-fil-A for over a decade, and today I’m showing you how to make their spicy chicken sandwich at home, including all the tips and tricks we used in the restaurant ☺️❤️ As always, the full recipe is below! 🧾 Ingredients 🧾 4–6 chicken breasts Notes: Chick-fil-A filets are smaller than most grocery store chicken breasts, typically weighing between 3.4–4.2 ounces. Most store-bought chicken breasts weigh 6–8 ounces. To better replicate the restaurant version, trim or portion larger breasts into smaller filets that fit comfortably on your buns. Organic or locally raised chicken breasts are often smaller and closer to the correct size. For the Brine: 1 1/2 cups dill pickle juice (this is the juice of one 16-ounce jar of dill pickles) 2 teaspoons cayenne pepper 1 teaspoon ground white pepper 1 teaspoon paprika 1 teaspoon mustard powder 1 teaspoon garlic powder For the Spicy Coater: 1 cup all-purpose flour 1 tablespoon white sugar 2 teaspoons kosher salt 2 teaspoons MSG 1/2 teaspoon baking powder 1 1/2 teaspoons paprika 1 teaspoon white pepper 2 teaspoons cayenne pepper 1 teaspoon mustard powder 1 1/2 teaspoons coarse ground black pepper For the Milk & Egg Wash: 1 cup whole milk 2 large eggs For Frying: 6–8 cups peanut oil, heated to 325°F 👨‍🍳 Instructions 👨‍🍳 1) Trim the chicken breasts, removing any excess fat. Run your finger along the natural seam in the center of the breast, then gently use your palms to spread the chicken into a wider, even filet. Do not fully butterfly or cut the chicken apart. This increases surface area and helps the chicken cook evenly. 2) In a large bowl, whisk together the pickle juice, cayenne pepper, white pepper, paprika, mustard powder, and garlic powder. 3) Add the chicken filets to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours. 4) In a large bowl, prepare the spicy coater by combining the flour, sugar, salt, MSG, baking powder, paprika, white pepper, cayenne pepper, mustard powder, and coarse ground black pepper. Mix thoroughly. 5) In another bowl, whisk together the milk and eggs until fully combined. 6) Preheat the peanut oil to 325°F over medium to medium-high heat. A digital frying thermometer is strongly recommended. 7) Remove one filet from the brine and allow excess liquid to drip off briefly. Transfer to the milk and egg wash, ensuring the entire filet is coated. Lift the filet and allow excess liquid to drip off before placing into the flour mixture. 8) Generously coat the filet in the spicy coater. Using the palm of your hand, firmly press down across the entire surface of the filet. This step compresses the chicken slightly, increases surface area, and helps create the signature textured coating. 9) Carefully place the coated filet into the 325°F oil. Fry for 5–8 minutes, depending on thickness, until golden brown and the internal temperature reaches 160°F. Carryover cooking will bring the chicken to 165°F. 10) Remove the filets and allow them to drain on a wire rack or paper towels. #DishwithDrew #Chickfila #SpicySandwich #FastFoodDupe #RestaurantDupe

I worked at Chick-fil-A for over a decade, and today I’m showing you how to make their spicy chicken sandwich at home, including all the tips and tricks we used in the restaurant ☺️❤️ As always, the full recipe is below! 🧾 Ingredients 🧾 4–6 chicken breasts Notes: Chick-fil-A filets are smaller than most grocery store chicken breasts, typically weighing between 3.4–4.2 ounces. Most store-bought chicken breasts weigh 6–8 ounces. To better replicate the restaurant version, trim or portion larger breasts into smaller filets that fit comfortably on your buns. Organic or locally raised chicken breasts are often smaller and closer to the correct size. For the Brine: 1 1/2 cups dill pickle juice (this is the juice of one 16-ounce jar of dill pickles) 2 teaspoons cayenne pepper 1 teaspoon ground white pepper 1 teaspoon paprika 1 teaspoon mustard powder 1 teaspoon garlic powder For the Spicy Coater: 1 cup all-purpose flour 1 tablespoon white sugar 2 teaspoons kosher salt 2 teaspoons MSG 1/2 teaspoon baking powder 1 1/2 teaspoons paprika 1 teaspoon white pepper 2 teaspoons cayenne pepper 1 teaspoon mustard powder 1 1/2 teaspoons coarse ground black pepper For the Milk & Egg Wash: 1 cup whole milk 2 large eggs For Frying: 6–8 cups peanut oil, heated to 325°F 👨‍🍳 Instructions 👨‍🍳 1) Trim the chicken breasts, removing any excess fat. Run your finger along the natural seam in the center of the breast, then gently use your palms to spread the chicken into a wider, even filet. Do not fully butterfly or cut the chicken apart. This increases surface area and helps the chicken cook evenly. 2) In a large bowl, whisk together the pickle juice, cayenne pepper, white pepper, paprika, mustard powder, and garlic powder. 3) Add the chicken filets to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours. 4) In a large bowl, prepare the spicy coater by combining the flour, sugar, salt, MSG, baking powder, paprika, white pepper, cayenne pepper, mustard powder, and coarse ground black pepper. Mix thoroughly. 5) In another bowl, whisk together the milk and eggs until fully combined. 6) Preheat the peanut oil to 325°F over medium to medium-high heat. A digital frying thermometer is strongly recommended. 7) Remove one filet from the brine and allow excess liquid to drip off briefly. Transfer to the milk and egg wash, ensuring the entire filet is coated. Lift the filet and allow excess liquid to drip off before placing into the flour mixture. 8) Generously coat the filet in the spicy coater. Using the palm of your hand, firmly press down across the entire surface of the filet. This step compresses the chicken slightly, increases surface area, and helps create the signature textured coating. 9) Carefully place the coated filet into the 325°F oil. Fry for 5–8 minutes, depending on thickness, until golden brown and the internal temperature reaches 160°F. Carryover cooking will bring the chicken to 165°F. 10) Remove the filets and allow them to drain on a wire rack or paper towels. #DishwithDrew #Chickfila #SpicySandwich #FastFoodDupe #RestaurantDupe

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