View allAll Photos Tagged Stringy,
(Rollover picture)
Roasted squab over a bed of beets and "beet gazpacho." The squab course also featured a lovely pork boudin noir that was spiced with allspice and clove.
Notes: I don't know what I loved more, the squab or the boudin noir. Regardless, this dish was an ode to that magnificent taste of ferric "bloodiness" that I love. I know that's an awful-sounding description, but I actually love the taste of offal and meat "au natural."
The squab meat, which has a naturally liver-y taste to it, was very tender and juicy - unlike so many dry and stringy preparations I've had the misfortune of eating. The beets, as well, added an earthy-sweet, if not visually "bloody" element to this dish. The boudin noir, however, I found to be the show-stopper on this dish. Redolent with the flavor of pork blood, it was made a true delight by overtures of allspice and clove - which added a "exoticism" that I absolutely loved.
Let's see if I can remember what's what. L-R: bay leaves, cocoa beans, cocoa fruit, allspice and nutmeg (the stringy, orange stuff and the big seed in the yellow fruit).
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Based on a macro photo of tropical tree bark, my objective with "Rupture" was to emphasize the mystery, the colors and textures...to create an organic abstract piece. I was intrigued by the hole in the bark with the stringy fibers hanging over it. As the painting developed, it looked more like stone and that just added to the abstract quality of the piece.
Painted with acrylics and layers and layers of glazed colors over selected areas of fine pumice medium as well as heavy gel medium on an 18 x 24" cradled birch plywood, "Rupture" is a contemporary, unframed thick painting.
The last few nights had been rough; I was trying to crack a few nuts and just as I was about to head out to the gin joint for my nightly solace in a shot glass, she walked in.
She came from this placed called the gym and very innocently took off her sneakers and socks, thinking I wouldn't notice. While she urgently spoke about her need to take a shower, I became distracted -- not by the mortal stench of her sweaty feet, no -- it was the soft, chewy, pliable rubber and the stringy shoelaces that made me realize drywall, wooden blocks and walnuts just weren't good enough anymore. I knew that it was my life's purpose to chew everything but tonight, dear reader, I had reached new depths.
A man went to a barbershop to have his hair cut and his beard
trimmed.
As the barber began to work, They talked about so many things and
various
subjects.
When they eventually touched on the subject of God, the barber
said:
"I don't believe t hat God exists.
"Why do you say that?" asked the customer.
"Well, you just have to go out in the street to realize that God
doesn't
exist.
Tell me, if God exists, would there be so many sick
people?
Would there be abandoned children?
If God existed, there would be neither suffering nor pain.
I can't imagine loving a God who would allow all of these
things.
The customer thought for a moment, but didn't respond because he
didn't
Want to start an argument.
The barber finished his job and the customer left the shop.
Just after he left the barbershop, he saw a man in the street
with long,
stringy, dirty hair and an untrimmed beard.
He looked dirty and
un-kept.
The customer turned back and entered the barber shop again and he
said
To the barber: "You know what? Barbers don't exist.
"How can you say that?" asked the surprised barber.
"I am here, and I am a barber.
And I just worked on you!"
"No!" the customer exclaimed.
"Barbers don't exist because if
they did,
there would be no people with dirty long hair
And untrimmed beards, like that man outside.
"Ah, but barbers DO exist!
What happens is, people do not come to me.
"Exactly!"- affirmed the customer.
"That's the point!
God, too, DOES exist!
What happens, is, people don't go to Him
And do not look for Him.
That's why there's so much pain
And suffering in the world.
Not a fan of dried oysters but a huge lover of conpoy (dried scallops), I was a little sad that my plate had two whole oysters and barely a sliver of the mounds of conpoy served. I don't know if our head server was trying to be nice (but really, I was sad) by giving me the generous portion with oysters... Surprisingly I didn't mind them. In fact, they were rather tasty and lacked the stereotypical tin-like taste, and gritty/crumbly texture. For nostalgic factors I enjoyed every stringy crunch of the black sea moss aka hair. :)
We ordered the "Dai Gin Hung To" (meaning: wishing one a great success and fortune) Chinese New Year set menu from Ambassador's.
(Rollover picture)
Roasted squab over a bed of beets and "beet gazpacho." The squab course also featured a lovely pork boudin noir that was spiced with allspice and clove.
Notes: I don't know what I loved more, the squab or the boudin noir. Regardless, this dish was an ode to that magnificent taste of ferric "bloodiness" that I love. I know that's an awful-sounding description, but I actually love the taste of offal and meat "au natural."
The squab meat, which has a naturally liver-y taste to it, was very tender and juicy - unlike so many dry and stringy preparations I've had the misfortune of eating. The beets, as well, added an earthy-sweet, if not visually "bloody" element to this dish. The boudin noir, however, I found to be the show-stopper on this dish. Redolent with the flavor of pork blood, it was made a true delight by overtures of allspice and clove - which added a "exoticism" that I absolutely loved.
Behind the lodge in Talkeetna was this creepy but beautiful little forest walk. In the accommodation there were signs warning that bears had been spotted recently in the area so my wife left me to my own devices (not after a stern warning) to do the quick trail solo. I noticed these strange stringy moss like growths on some of the trees and it looked totally alien to me..almost like I was on that planet in Avatar (Pandora). About 20 meters from the end of the trail I almost walked head first into a Moose and her calf which is potentially very very dangerous. Although they are poor chasers due to their gangly legs and bad eye sight they are far more aggressive than bears if confronted (especially with their young'ens). Upon noticing them and them noticing me I spun on my heals and backtracked immediately!
But maybe...my best meal. Chinese hotpot in Xi'an!
One side straight vegetable broth (although with a few stray micro-shrimp to soil the day) and the other side a very spicy oil. We put in lotus root, yam, stringy mushrooms, two kinds of tofu, greens, cabbage, broccoli and ramen noodles. On the side, a rich peanut spice sauce. It just boils away until you can't stand to look at it any more.
And a third shot in near total darkness lit from below. This time, a closeup of a bottle of Marsala that has some sediment in it. With the slight green of the bottle and the tawny color of the Marsala, very little light gets through.
I moved the bottle around until there was sediment swirling around, then I took the shot. The grains of sediment and the long exposure time create a swirly pattern which almost looks stringy or hairy.
My cover pictures are the result of a collage lesson I got from Nelly's online art-workshop. The main basic is to use scraps in your home sprinkle it with some water, take snapshots with your camera as close as possible and manipulate a finish touch with some photoshop! I do hope you like it! ♥
Since most conifers are evergreens, the leaves of many conifers are long, thin and have a needle-like appearance, but others, including most of the Cupressaceae and some of the Podocarpaceae, have flat, triangular scale-like leaves.
They are monoecious, subdioecious or (rarely) dioecious trees and shrubs from 1–116 m (3–379 ft) tall. The bark of mature trees is commonly orange- to red- brown and of stringy texture, often flaking or peeling in vertical strips, but smooth, scaly or hard and square-cracked in some species.
Steamed Baby Bok Choy, stir-fried with ginger and garlic sesame oil sauce. Great with Chargrilled Salmon.
*For selosa*
Bok choy (Chinese cabbage), or brassica chinensis to use its scientific name, is classified as a cabbage. Nonetheless, bok choy bears little resemblance to the round European cabbages found in western supermarkets, or to Napa Cabbage for that matter. Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common variety is similar to Romaine lettuce.
One of my favorites of Zastan, the Kndly Robot who is orb-shaped and floats, his stringy little tentacle arms dangle fraily below him. His VW Beetle antenna depicts his mood or his speed/direction.
he's an overly complex fellow to draw repeatedly. Harder to match up curves to one-another than it is to do squares and triangles. ;)
…
All content of this and other eric Hews flickr sets, both visual and verbal are © 2008 eric Hews [www.erichews.com].
Thanks for contacting me about the usage of my stuff.
Life on the rocks at Coyote Point, San Mateo. Here we see large patches of the yellow Crust-of-bread Sponge, Halichondria bowerbanki, and hanging down off the edge of the rocks looking like muddy, gray clumps of seaweed, the soft-bodied bryozoan Anguinella palmata, both species native to the North Atlantic. Also in this photo, Alcyonidium parasiticum from the Atlantic, which appears as flat grayish patches towards the center of the photo; a colony of the hard-bodied bryozoan, Watersipora subtorquata from Asia, at about the same level as Alcyonidium in the upper left quadrant of the photo, which consists of numerous flat black lobes edged with scarlet; a few scattered pieces of flat-bladed green seaweed generally known as Sea Lettuce, Ulva lactuca, but whose true identity and origins are uncertain; a few scattered clumps of the orange sponge Clathria prolifera (formerly Microciona prolifera) , from the North Atlantic, sometimes called Dead Man's Fingers; and in the water below the Anguinella, a stringy native red seaweed, Gracilaria sp. (Photographed in July 2005, Andrew Cohen.)
QUEST TV segment air date: 5/29/07
View the companion KQED TV piece on the QUEST website and discuss it in the QUEST Science Blog.
This was an experiment in many special effects, like drool, snow/ice, blood etc. I created areas of object source lighting with snot green and scorpion green and the aid of an airbrush, what I tried to create is an overall natural look accentuated with areas of saturated colour like the greens and reds.The blood was created with layers of ink and stringy glue and water effects. The icicles are melted flying stands and the blood flying from the beasts claw is built up from fine strands of melted flying stand and water effects that beaded at the ends. The snow is bi-carb and water effects. Thankyou for looking :)
The obligatory twirling shot. Excuse the stringy hair. Her hair had been brushed this morning then her little brother threw dirt in her face and we had to flush her eye.
The japanese have this affinity towards stringy mucilaginous foods : okra, raw egg, kelp, nameko mushroom, nagaimo mountain yam ... and this : NATTO ... soybean loaded with bacteria.
Looks like vomit, smells like compost, feels like lubricant, tastes like ammonia.
Perfect breakfast food ...
Posting a few pictures I took during our one week vacation in Cabourg (Normandy). Jellyfish (non-stringy type luckily).
The commissary had both rhubarb and strawberries on sale, so I *had* to snatch them up and make a pie.
I read through 5+ recipes and learned that rhubarb should be "stringed" first, so I removed the outer layer of skin to prevent a too-stringy texture. Tapioca powder was also recommended for a thick gelatinous pie, but I made due with some cornstarch.
Grilled Chicken, Spring Roll with Vermicelli and Vegetables ($7/small; $9/large).
Overdone and over salted satay like chicken, an over-fried and slightly chewy soggy spring roll, a mound of rough grated pickled carrot and daikon over a bed of stringy boiled rice noodles. Not very tasty.
Pho Hung
350 Spadina Avenue
Toronto, ON
(416) 593-4274
These Pumps Are Ready To Tackle The Toughest Applications and Assure Critical, High Volume Pumping Capacity. Each pump can pump up to 17,000 gallons per minute and has the ability to handle stringy materials and solids up to 4” and larger that would clog other pumps. To learn more please call 1-713-671-7000 or toll free 1-866-770-8100 Griffin has been building pumps you can trust for over 75 years. www.griffinpump.com
Washed Okra From the Saint Paul Famer's Market.
Okra should be harvested small and short (2 - 3 inches). The longer and larger the okra pod, the less tender it will be. If you can't cut through it, don't use it. It's gone woody, and will be stringy once cooked. Store the okra dry and wash it right before use. My favorite way to have okra is fried. I also really enjoy it in gumbo. Pickling okra is also very popular in the south. Okra is also popular with my Indian colleagues. They like it in their curries.
One of the most common problems when making barbecue chicken is that the outside gets cooked faster and easily gets burned while the inside takes longer to cook and thus can lead to dry and stringy meat. storify.com/michsnyder2014/healthy-chicken-recipe-bbq-chi... (via Foodspotting)
Part 2 of summer Lezzle :) No matter how old we get I will always envy her hair just a little bit. She always complains how frizzy or stringy it is, but I beg to differ. Leslie's hair reminds me of rich chocolate ganache. Similar to a perfect dessert, whether her hair is cascading down her back or crumpled up in a lazy bun, it's always good.
18-55mm
This picture shows the cheek of a patient with a mild allergy to Crest Pro Health Toothpaste causing stringy peeling of the cheek in the mouth from dead skin. Learn how to cure this on my dentist blog, I've seen this many times as a dentist libertyville IL. I'd love to help you online or at my office Libertyville Dental Associates www.askmydentisttv.com/the-reason-that-cheeks-peel-in-you...
Coastal Redwood (Cupressaceae) - Alice Holt, Farnham, Surrey.
Sequoia is a single species genus and, in its native California, S. sempervirens is tallest tree worldwide. The terminal brances lie more or less in one plane, with leaves arranged singly on either side of the twig, similar to Yew; leaves are generally flat and narrowly tapering, with sharp points; cones have scales with a lip-like furrow, similar to Sequoiadendron; bark is orangey- to reddish-brown and stringy and spongy, similar to Sequoiadendron.
Artist: Eliot Porter
Title: Kelp on a Black Stone Beach
Location: Dritvik, Western Snaetellsnes Iceland
Date: July 13th, 1972
Medium: Chromogenic Print (Dye Transfer Print)
Artist Bio:
Born in 1901, died 1990. During Eliot Porters early teenage years, he taught himself how to make black and white prints. By the 1930s, he became a master black and white printer and, in 1938, started to gain widespread recognition for his landscapes. By the 1950s, most of his focus turned to color photography, but he never completely gave up on black and white photography. He experimented with tri-color carbro printing, and Porter taught himself Kodak's new wash-off relief process where he switched to the dye transfer process. He committed to dye transfer printing for the rest of his life, appreciating the widespread color control that the process offered. Porter introduced color to landscape photography and in so doing, he created a new way of viewing the world that today has become commonplace. Long before his fellow photographers accepted the medium of color photography he was able to produce more accurate photographs of birds and other wildlife. A 50-year career that includes works from all over the world, he built a broad popular reputation based on thousands of richly hued prints and 25 books. His work energized environmentalists, achieved honors from museums, and created the fundamentals for today’s color nature photography.
Interpretations:
This photograph is very simple in nature and the first thing that comes to my mind when I view the piece is Edward Weston and his Kelp photograph. Yes, this one is in color, but it really does resemble Weston’s piece greatly. I mean, they are both photographs of kelp... presumably on a beach! Both of these artists were able to document these still images in a way that no other photographer was able to. One thing I find a bit odd about this photograph is that the stones appear to be of a bluish tint. I am taking color photography right now in the darkroom, and my teacher would probably suggest that my print is too “cyan” or “blue”, but then again, this could have been done because it was favorable, or maybe the stones really do have a bright bluish tint to them. I really enjoy this photograph in particular because of the white stringy type object that is in a jumble toward the front of the image, and then leads to the back and becomes a simple, singular strand. Three colors are basically used in the picture make it much easier to identify and stand out as a whole.
I personally don't like pink things. I'm not sure why, but i just don't like the colour pink, but I think this pic is crazy good...
Spring at the Channel Islands means cold water temps and greener water, but it also means nudibranch season. This year has lived up to expectations and the nudibranch sightings have been off-the-charts the last few weeks. More Goddard's nudibranch's here, showing off their long stringy tail.
The kids love to eat mangoes that fall off of our mango tree. Our tree produces the stringy mangoes. The kids are required to eat them outside because it's a messy ordeal.
Good Morning,
It was a weekend of hikes.
A short 20 minute drive, east from our house, gets you up into the northern reaches of the Santa Cruz Mountains. We love these mountains because they act as a fog break for us. When Half Moon Bay is socked in, we're usually enjoying sun in Belmont. While we've loved them from a distance, this weekend we took two hikes to explore them - up close and personal.
Nana & Cha-Cha were kind enough to take the kids to a movie on Friday night. This let Chelsey & I head out on a date. Again we ventured up into the mountains to go for a hike. We walked along the Russian Ridge trail for a few miles in the wind and clouds. We talked about our plans for the waning days of Summer and beyond. Dinner was burgers and a nice glass of wine at the fantastic Mountain House restaurant. We wrapped up the day with a hug and a kiss goodnight to the kids.
On Saturday morning, the boys and I jumped in the car and set off to explore the Tunitas Creek Redwoods. The boys powered through solid 2 mile hike. We covered a good bit of vertical terrain. We counted 8 banana slugs. Listened to birds. We looked under fern fronds for their see pods. We checked out several species of lichen and moss -- the boys giggled when they learned that the long, stringy moss, hanging from the Madrone trees is call Old Man's Beard. It was a great way to start our weekend.
Sunday, the boys decided they wanted me to teach them how to shave. I took the blade off the razor. Lathered them up. And let them have at it. It was pretty hilarious.
Sunday night, Sharon & Kenbo hosted us for Sunday Family Dinner. The boys loved playing with Alex & Evan. We enjoyed catching up with Kenbo, Sharon, Aunt Leslie, and with Auntie Cookie and Carolyn who had dropped Samantha off at Berkeley for her Sophomore year.
Great day. Great weekend. Great life.
We're lucky.
Love to you all.
Mike
As always, you can see all our photos here: www.flickr.com/photos/michaeltadlock/albums/7215765541229... and here:
On Sawyer, near Belle Plaine.
Changing their symbol to dis the PPs instead of those stringy things that hang down.
- with creamy artichokes, fried and chips
Loved the vertical height in this course. The nod to early spring included artichoke chips and charred artichoke hearts (which we were instructed to eat first) - the latter was a bit stringy and bitter. What might seem unpleasant was contrasted by the sweet, medium-rare prawn tails (which were hiding a vein of cooked artichoke hearts inside it!) - which were very nice.
Stripetti Squash is a cross between a Delicata and Spaghetti Squash, this green and beige striped, watermelon-shaped squash.
This is what sucks about "which lens should I use ???" LOL ... I should have used the ultra-wide man *face palm* ...
Okay - so it wasn't even supposed to storm at all - and when this rolled in I had no time to get set up anywhere blah blah etc - so I ran outside and etc ... And shoot - it'd been so long since we'd even seen anything that even resembled rain, much less any kind of a storm ... ;o) ... Of course I was all focused in the wrong direction ~ naturally ;o) ... BTW - this is a long exposure, but wasn't one of those where I let multiple strikes hit then closed the shutter - I'm a one strike per kind of person ;o) ...
::edit:: I've been pretty fortunate thus far in that my lightning pics have been pretty sharp ~ so when I upload, the compression down to this size always makes it look - I don't know - kind of stringy? to me ... so best viewed large...
This is just after the Meursault gig at the Black Swan, underneath Newcastle Arts Centre. Isn't it pretty? We may look a bit groggy - it was a long day full of stringy loveliness!