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A documentary film by Tod Lending
PBS Airdate: Season 29 of POV (September 12, 2016)
Caption: Fisk University at sunset
Credit: Tod Lending
Photos are for press and private use only. All rights reserved. All uses of the photos must be credited as indicated in the captions. For additional information on rights or for any clearance issues, please contact communications(at)pov.org.
Quote:
It is very useful, when one is young, to learn the difference between "literally" and "figuratively."
...Figuratively, they escaped from Count Olaf and their miserable existence. They did not literally escape, because they were still in his house and vulnerable to Olaf's evil in loco parentis ways. But by immersing themselves in their favorite reading topics, they felt far away from their predicament, as if they had escaped.
-LS
Problem Solving Using the Why Tree by xtremelean.us
* This presentation is on problem solving using the why tree and is designed to teach a standardized approach for your people at all levels of the organization. Good problem solving skills within your company will cause your business to thrive while making everyone's life easier in the process.
* While problem solving does not have to be difficult, there are many that like to make it sound that way.
* People are not born as natural problem solvers and you don't need a college degree to learn to be a good problem solver either.
* Good problem solving skills can be taught and that is what I am going to do. My goal is to teach you a simple standardized approach that can be used in your business or personal life. You can also use this training video to teach others at your business. When completed, you will fully understand and be ready to use the concepts taught here.
* When we become good at problem solving, we start eliminating the problems that cause our head to spin once and for all. Our life becomes much easier and we suddenly have more time and less frustration. You are probably watching this video because that is exactly the direction you want to go in your life.
* Let's first discuss what a problem is or is not.
* A problem is the difference between actual conditions and the desired conditions and you don't know how to solve it.
* Let's put this in simpler terms.
* Let's change desired condition with "Want" and change actual condition with "Have"
* So the difference between what we have and what we want is the problem.
* And it's only a problem if you don't already know what the solution is.
* Let me give you a simple illustration of what a problem is. Barney here wants a female companion, but he does not have one, and he doesn't know exactly what to do about it. That is Barneys problem. That seems pretty straightforward doesn't it?
* The biggest type of problem people face is when something suddenly goes wrong.
* Captain Jack here is flying 300 passengers across the continent when all of a sudden, the plane starts to go down.
* In this case, the pilot WANTS to have full control of the plane again.
* But what he has is a plane that is going down and he doesn't know what happened or what to do about it.
* Does the pilot have a problem? 100% affirmative.
* Everyone has problems in their life at one time or another, so we all have the responsibility and opportunity to solve problems many times in our lives. It is absolutely best when we solve a problem so it never ever returns again. When you solve problems this way, your life becomes easier.
* When it comes to problem solving, some people just start shooting from the hip. This can be a very costly, time consuming, and frustrating approach. Preferable to this would be to take some aim at our target. After all, if we take the time to aim carefully at our target we increase the chance of hitting the bulls eye.
* Let's use a hypothetical problem that everyone can relate to. You arrived to work late.
* By the way, always clearly define the problem in as few words as possible, while also making sure everyone can understand what the problem is.
* And the reason we arrived to work late is because our car would not start.
* Many people put a lot of emphasis on root cause analysis, which is finding out what exactly what caused the car not to start.
* This is a fish bone diagram which is another tool that can be used for determining the root cause of a problem.
* And while sometimes finding the root cause is important, finding the best solution that will prevent the problem from reoccurring is THE most important objective.
* In this case, let's say you were at the end of your ropes with this piece of junk anyway and had decided you were going to buy a new car.
* Do you really care what exactly caused your old car not to start? Not really.
* Will the new car be a proper solution to your problem and get you to work reliably for many years to come? Absolutely
* My point is, solutions are more important than causes and in my opinion, outweigh them greatly.
* All right, let's do a reality check. You have a crap car, you were late to work because it would not start, and you have no money to buy a new car.
* You now need to know what caused your car not to start so you will not be able to fix it.
* The Why Tree method is the focus of this presentation, but it relies on knowing the 5-Why root cause analysis method. The 5-Why method for determining root cause is one of the simplest methods to learn and to complete. You start with a clear problem statement, then ask why the problem happened and write the answer down. If that answer did not identify the root cause, continue asking why until it does.
* Let's go through an example.
* For example our problem is we woke up late.
* We would then ask "why did we wake up late?"
* The alarm did not go off.
* "why did the alarm not go off?"
* Because the time reset on the alarm clock?
* Why did the time reset on the alarm clock?
* Because the power went out.
* Why did the power go out?
* Because of the severe thunderstorms.
* Why were there severe thunderstorms?
* We don't know.
* Notice that solutions are out of our control when the power went out? We do not have control over the power or the weather. So the line of questioning should stop when we do not have any control over the cause.
* One of the problems with the 5-Why root cause analysis is it only allows for one line of questioning. Based on the answers you give, you can get off the trail to solutions very quickly.
* Let's back up and change the answer to "why did the time reset on the clock?" to:
* Because the clock lost power
* Then why did the clock lose power?
* Because the alarm clock did not have the backup battery installed.
* Why was the backup battery not installed?
* Because we did not have one at the time.
* Take notice that the answers you give will dramatically change the outcome. You must also ensure the answers are accurate or once again you will be on a wild goose chase.
* We now have a root cause that we have control over and an easy solution to the problem. Having a backup battery installed in the alarm clock allows it to continue working in the event of a power outage. This solution is very simple and effective with a very low cost. It is easy to implement and has no negative consequences.
* While you now have a good solution to this problem, let's not forget that batteries do not last forever. You will need to check the batteries in the alarm clock on a regular basis if your want to eliminate this particular problem forever.
* Even though this approach is called 5-Why, 5 is just a rule of thumb for the number of times to ask why. It could be more or less though depending on the problem. When you no longer know the answer to the question that is a good place to stop. Speculation will rarely serve you well.
* While the 5-Why root cause analysis is a good and simple tool, I find the Why Tree diagram is a much better tool for brainstorming multiple possible causes of the problem. Discovering multiple causes of the problem allows you to develop multiple potential solutions to the problem. You would use the same 5-why approach but the tree diagram allows you to list multiple potential causes to each why. There is no limit to the size or shape of your Why Tree. Let me share an example of using the Why Tree.
* Let's use a real life problem I experienced recently. We put in a new lawn at our house and it wasn't very long before I noticed the grass was dying is some areas. I was upset and wanted to know why and the solution to the problem.
* It did not take long to put two and two together. The dog peeing on the lawn was causing it to die. The reason I want to share this example with you is to show you there are almost always several solutions to any given problem.
* While you may have multiple solutions for any given problem, and even though all of the solutions may solve the problem, there are costs or consequences to consider. Your job in good problem solving is to come up with:
A: The simplest
B: Most effective solution
C: At the lowest cost
D: That is the easiest to implement
E: With no negative consequences.
* The description of my problem is very simple "my grass is dying in small sections". So the 1st question why is the grass dying? Because the dog is peeing on the grass, why is the dog peeing on the grass? Because he is not trained to go elsewhere.
* I must confess, when I first saw that the dog peeing on the grass was causing it to die, I jumped to my first solution and that was a well planned hunting accident where the dog had more to worry about than the bird.
* But that solution would end up in divorce court. Although this solution would be simple, 100% effective, relatively low cost, and easy to implement, the consequences of this solution would make it a very poor choice.
* Then I thought how can I train the dog to stay off the nice new lawn?
* Someone suggested setting up an electric fence and I thought that would be a perfect solution. So off to the pet store I went only to discover these fences aren't cheap. Although this solution would be very effective and there were no negative consequences I could foresee, the cost was high and not simple to install or implement. Still the best solution I have found up to this point.
* I realized I needed to dig deeper to find more causes and therefore more solutions so I asked myself again, "why is the grass dying?"
* Because of the dog pee. I don't have any control over the natural functions of the dog so there is no solution there.
* Why is the dog pee causing the grass to die?
* I had to do some research on the internet, but quickly found my answer. Because dog pee has high levels of Nitrogen.
* Why are there high levels of Nitrogen in the dog pee?
* I also found the answers on the internet that it could be related to their diet
* Or they are not drinking enough water.
* I investigated changing the diet for my dog and found that over the lifetime of the dog, you will probably spend more than the electric fence. I also found out there are health risks for the dog with this diet. I found this solution to be simple, but the effectiveness in my mind was questionable. The cost was again high and the negative consequences of the health of the dog were not exciting. Bordering again on the divorce court thing.
* The dog not drinking enough water was another cause looking for a solution.
* I also thought I could probably teach my dog to read before I could get her to drink more water. So while this solution may be effective at a low cost with no negative consequences, I did not feel this would be simple or easy to implement at all.
* We might not be able to get the dog to drink more water which would dilute the Nitrogen, but maybe we can dilute the Nitrogen another way. What if we adjusted the sprinklers to come on more frequently in the area the dog goes potty? Here is an extremely simple and easy to implement solution that should be totally effective with no cost or negative consequences. Guess what solution I chose to solve my problem?
* There is a simple way to cross check the solution you have chosen. Just read your Why Tree in reverse order and substitute the question why with the word because. Let's try this.
* We are going to adjust the sprinklers to come on more frequently because we need to dilute the high levels of Nitrogen because of the dog pee, because the dog pee is killing the grass. Make sure when you do the cross check that your solution makes sense all the way down the line.
* Root cause analysis is definitely a team effort. After all, two heads are better than one. Choose your team members wisely and keep the team size to a manageable group however.
* Don't worry about the repeatability of this problem solving process. In my mind, problem solving is a very creative process.
* If you give the same problem to three different teams, depending on the creativity of each team, you will most likely end up with three different solutions to the problem. This is absolutely normal. Just be creative and focus on the best solution to the problem you face and implement it.
* If this process does not give you a solution that is clearly correct, you may need to use a different problem solving tool.
* In the future, I will be posting videos on all of the problem solving tools including, Pareto charts, flow charts, fishbone diagrams, brainstorming tools, mind maps, failure mode and effects analysis, and TRIZ. So stay tuned.
This is the end of the presentation, but the beginning of your journey towards realizing the benefits of good problem solving at your own company. We have many years experience in the tools of Six Sigma with problem solving skills at the forefront. Let us know how we can help you.
If you need help in training or implementing problem solving, visit us at www.xtremelean.us
I had a shoe incident just after lunch - the pair I wore was an old one (indeed the first pair of shoes I ever bought) and basically the soles started to come adrift. Fortunately I was already shopping for a new pair anyway; it just became a matter of actually buying one instead of just thinking about it.
And in this picture you can see my choice. Quite comfy for heels.
A doughnut or donut (/ˈdoʊnət/ or /ˈdoʊnʌt/; see spelling differences) is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. Donuts are usually deep-fried from a flour dough, and typically either ring-shaped or without a hole, and often filled. Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. In addition to flour, doughnuts may also include such ingredients as water, leavening, eggs, milk, sugar, oil/shortening, natural flavors and/or artificial flavors.
The two most common types are the toroidal ring doughnut and the filled doughnut - which is injected with fruit preserves, cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Other shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms. Doughnut varieties are also divided into cake and risen type doughnuts.
SHAPES
RINGS
Ring doughnuts are formed by joining the ends of a long, skinny piece of dough into a ring or by using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole from dough removed from the center. This smaller piece of dough can be cooked or added back to the batch to make more doughnuts. A disk-shaped doughnut can also be stretched and pinched into a torus until the center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle of liquid dough (batter) directly into the fryer.
There are two types of ring doughnuts, those made from a yeast-based dough for raised doughnuts or made from a special type of cake batter. Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but they have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately 190 °C to 198 °C, turning once. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 °C to 190 °C. Cake doughnuts typically weigh between 24 g and 28 g, whereas yeast-raised doughnuts average 38 g and are generally larger, and taller (due to rising) when finished.
TOPPING
After frying, ring doughnuts are often topped. Raised doughnuts are generally covered with a glaze (icing). Cake doughnuts can also be glazed, or powdered with confectioner's sugar, or covered with cinnamon and granulated sugar. They are also often topped with cake frosting (top-side only) and sometimes sprinkled with coconut, chopped peanuts, or sprinkles (also called jimmies).
HOLES
Doughnut holes are small, bite-sized doughnuts that were traditionally made from the dough taken from the center of ring doughnuts. Before long, doughnut sellers saw the opportunity to market "holes" as a novelty and many chains offer their own variety, some with their own brand names such as "Munchkins" from Dunkin' Donuts and "Timbits" from Tim Hortons.
Traditionally, doughnut holes are made by frying the dough removed from the center portion of the doughnut. Consequently, they are considerably smaller than a standard doughnut and tend to be spherical. Similar to standard doughnuts, doughnut holes may be topped with confections, such as glaze or powdered sugar.
Originally, most varieties of doughnut holes were derivatives of their ring doughnut (yeast-based dough or cake batter) counterparts. However, doughnut holes can also be made by dropping a small ball of dough into hot oil from a specially shaped nozzle or cutter. This production method has allowed doughnut sellers to produce bite-sized versions of non-ring doughnuts, such as filled doughnuts, fritters and Dutchies.
FILLED
The filled doughnut is a flattened sphere injected with fruit preserves, cream, custard, or other sweet fillings, and often dipped into powdered sugar or topped off with frosting. Common varieties include the Boston cream, coconut, key lime, and jelly.
OTHER SHAPES
Others include the fritter and the Dutchie, which are usually glazed. These have been available on Tim Hortons' doughnut menu since the chain's inception in 1964, and a 1991 Toronto Star report found out that these two were the chain's most popular type of fried dough in Canada.
There are many other specialized doughnut shapes such as old-fashioned, bars or Long Johns (a rectangular shape), or with the dough twisted around itself before cooking. In the northeast U.S., bars and twists are usually referred to as crullers. Another is the beignet, which is square-shaped, covered with powdered sugar.
HISTORY
POSSIBLE ORIGINS
Doughnuts have a disputed history. One theory suggests they were invented in North America by Dutch settlers,[6] and in the 19th century, doughnuts were sometimes referred to as one kind of oliekoek (a Dutch word literally meaning "oil cake"), a "sweetened cake fried in fat."
Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was only 16 years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship's tin pepper box, and to have later taught the technique to his mother. Smithsonian Magazine states that his mother, Elizabeth Gregory, "made a wicked deep-fried dough that cleverly used her son's spice cargo of nutmeg and cinnamon, along with lemon rind," and "put hazelnuts or walnuts in the center, where the dough might not cook through", and called the food 'doughnuts'.
According to anthropologist Paul R. Mullins, the first cookbook mentioning doughnuts was an 1803 English volume which included doughnuts in an appendix of American recipes. By the mid-19th century, the doughnut looked and tasted like today’s doughnut, and was viewed as a thoroughly American food.
Another theory on their origin came to light in 2013, appearing to predate all previous claims, when a recipe for "dow nuts" was found in a book of recipes and domestic tips written in 1800 by the wife of Baron Thomas Dimsdale, the recipe being given to the dowager Baroness by an acquaintance who transcribed for her the cooking instructions of a local delicacy, the "Hertfordshire nut".
ETHYMOLOGY
"DOUGH NUT"
The earliest known recorded usage of the term dates to an 1808 short story describing a spread of "fire-cakes and dough-nuts." Washington Irving's reference to "doughnuts" in 1809 in his History of New York is more commonly cited as the first written recording of the term. Irving described "balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks." These "nuts" of fried dough might now be called doughnut holes. Doughnut is the more traditional spelling, and still dominates outside the US. At present, doughnut and the shortened form donut are both pervasive in American English.
"DONUT"
The first known printed use of donut was in Peck's Bad Boy and his Pa by George W. Peck, published in 1900, in which a character is quoted as saying, "Pa said he guessed he hadn't got much appetite, and he would just drink a cup of coffee and eat a donut." According to John T. Edge (Donuts, an American passion 2006) the alternative spelling “donut” was invented when the New York–based Display Doughnut Machine Corporation abbreviated the word to make it more pronounceable by the foreigners they hoped would buy their automated doughnut making equipment. The donut spelling also showed up in a Los Angeles Times article dated August 10, 1929 in which Bailey Millard jokingly complains about the decline of spelling, and that he "can't swallow the 'wel-dun donut' nor the ever so 'gud bred'." The interchangeability of the two spellings can be found in a series of "National Donut Week" articles in The New York Times that covered the 1939 World's Fair. In four articles beginning October 9, two mention the donut spelling. Dunkin' Donuts, which was so-named in 1950, following its 1948 founding under the name Open Kettle (Quincy, Massachusetts), is the oldest surviving company to use the donut variation; other chains, such as the defunct Mayflower Doughnut Corporation (1931), did not use that spelling. According to the Oxford Dictionary while "doughnut" is used internationally, the spelling "donut" is American. The spelling "donut" remained rare until the 1950s, and has since grown significantly in popularity; this growth in use has possibly been influenced by the spread of Dunkin' Donuts.
NATIONAL DOUGHNUT DAY
National Doughnut Day, also known as National Donut Day, celebrated in the United States of America, is on the first Friday of June each year, succeeding the Doughnut Day event created by The Salvation Army in 1938 to honor those of their members who served doughnuts to soldiers during World War I. About 250 Salvation Army volunteers went to France. Because of the difficulties of providing freshly baked goods from huts established in abandoned buildings near the front lines, the two Salvation Army volunteers (Ensign Margaret Sheldon and Adjutant Helen Purviance) came up with the idea of providing doughnuts. These are reported to have been an "instant hit", and "soon many soldiers were visiting The Salvation Army huts". Margaret Sheldon wrote of one busy day: "Today I made 22 pies, 300 doughnuts, 700 cups of coffee." Soon, the women who did this work became known by the servicemen as "Doughnut Dollies".
Regional variations
AFRICA
SOUTH AFRICA
In South Africa, an Afrikaans variation known as the koeksister is popular. Another variation, similar in name, is the Cape Malay koesister being soaked in a spiced syrup and coated in coconut. It has a texture similar to more traditional doughnuts as opposed to the Afrikaans variety.[26] A further variation is the vetkoek, which is also dough deep fried in oil. It is served with mince, syrup, honey or jam.
TUNISIA
In Tunisia, a pastry similar to doughnuts are yo-yos. They are very traditional and popular. They come in different versions both as balls and in shape of doughnuts. They are deep-fried and covered in a honey syrup or a kind of frosting. Sesame seeds are also used for flavor and decoration along with orange juice and vanilla.
MOROCCO
In Morocco, Sfenj is a similar pastry eaten sprinkled with sugar or soaked in honey.
ASIA
CHINA
A few sweet, doughnut-style pastries are regional in nature. Cantonese cuisine features an oval-shaped pastry called ngàuhleisōu (牛脷酥, lit. "ox-tongue pastry" due to its tongue-like shape).
A spherical food called saa1 jung (沙翁) which is also similar to cream puff, but denser in texture (doughnut-like texture) with sugar sprinkled on top, is normally available in Cantonese restaurants in the dim sum style. An oilier Beijing variant of this called 高力豆沙, gaoli dousha, is filled with red bean paste; originally, it was made with egg white instead of dough. Many Chinese cultures make a chewy doughnut known as shuangbaotai (雙包胎), which consists of two conjoined balls of dough.
Chinese restaurants in the US sometimes serve small fried pastries similar to doughnut holes, served with condensed milk as a sauce.
Chinese cuisine features long, deep-fried doughnut sticks that are often quite oily, hence their name in Mandarin, yóutiáo (油條, lit. oil strips.); in Cantonese, this doughnut-style pastry is called yàuhjagwái (油炸鬼, ghosts fried in oil). These pastries are not sweet and are often served with congee, a traditional rice porridge.
INDIA
In India, a savory, fried, ring-shaped snack called a vada is often referred to as the Indian doughnut. The vada is made from dal, lentil or potato flours rather than wheat flour. In North India, it is in the form of a bulging disc called dahi-vada, and is soaked in curd, sprinkled with spices and sliced vegetables, and topped with a sweet and sour chutney. In South India, a vada is eaten with sambar and a coconut chutney.
Sweet pastries similar to old-fashioned doughnuts called badushahi and jalebi are also popular. Balushahi, also called badushah, is made from flour, deep fried in clarified butter, and dipped in sugar syrup. Balushahi is ring-shaped, but the hole in the center does not go all the way through. Jalebi, which is typically pretzel-shaped, is made by deep frying batter in oil and soaking it in sugar syrup. A variant of jalebi, called imarti, is shaped with a small ring in the center around which a geometric pattern is arranged.
Along with these Indian variants, American variants of doughnuts are also available with American brands such as Krispy Kreme and Dunkin' Donuts setting up retail outlets in India, as well as local brands such as Mad Over Donuts and the Donut Baker.
INDONESIA
The Indonesian, donat kentang is a potato doughnut, a ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar.
IRAN
The Persian zoolbia and bamiyeh are fritters of various shapes and sizes coated in a sugar syrup. Doughnuts are also made in the home in Iran, referred to as doughnuts, even in the singular.
ISRAEL
Jelly doughnuts, known as sufganiyah (סופגניה, pl. sufganiyot סופגניות) in Israel, have become a traditional Hanukkah food in the recent era, as they are cooked in oil, associated with the holiday account of the miracle of the oil. Traditional sufganiyot are filled with red jelly and topped with icing sugar. However, many other varieties exist, with some being filled with dulce de leche (particularly common after the South American aliyah early in the 21st century).
JAPAN
In Japan, an-doughnut (あんドーナッツ, "bean paste doughnut") is widely available at bakeries. An-doughnut is similar to Germany's Berliner, except it contains red azuki bean paste. Mister Donut is one of the most popular doughnut chains in Japan. Native to Okinawa is a spheroid pastry similar to doughnuts called sata andagi.
MALAYSIA
Kuih keria is a hole doughnut made from boiled sweet potato that is mashed. The sweet potato mash is shaped into rings and fried. The hot doughnut is then rolled in granulated sugar. The result is a doughnut with a sugar-crusted skin.
NEPAL
Sel roti is a Nepali homemade, ring-shaped, rice doughnut prepared during Tihar, the widely celebrated Hindu festival in Nepal. A semiliquid dough is usually prepared by adding milk, water, sugar, butter, cardamom, and mashed banana to rice flour, which is often left to ferment for up to 24 hours. A sel roti is traditionally fried in ghee.
PAKISTAN
Doughnuts are available at most bakeries across Pakistan. The Navaz Sharif variety, available mainly in the city of Karachi, is covered in chocolate and filled with cream, similar to a Boston cream. Doughnuts can readily be found at the many Dunkin' Donuts branches spread across Pakistan.
PHILIPPINES
Local varieties of doughnuts sold by peddlers and street vendors throughout the Philippines are usually made of plain well-kneaded dough, deep-fried in refined coconut oil and sprinkled with refined (not powdered or confectioner's) sugar. Doughnuts are a popular mid-day snack. A native variant from the Visayas islands known as shakoy or siyakoy (also known as lubid-lubid in the northern Philippines) uses a length of dough twisted into a distinctive rope-like shape before being fried. The preparation is almost exactly the same as doughnuts, though there are variants made from glutinous rice flour. The texture can range from soft and fluffy, to sticky and chewy, to hard and crunchy. They are sprinkled with white sugar, but can also be topped with sesame seeds or caramelized sugar.
TAIWAN
In Taiwan, shuāngbāotāi (雙胞胎, lit. twins) is two pieces of dough wrapped together before frying.
THAILAND
In Thailand, a popular breakfast food is Pa Thong Ko, also known as Thai Donuts, a version of the Chinese Yiu Ja Guoy/Youtiao. Often sold from food stalls in markets or by the side of the road, these doughnuts are small sometimes X-shaped and sold by the bag full. They are often eaten in the morning with hot Thai tea.
VIETNAM
Vietnamese varieties of doughnuts include bánh tiêu, bánh cam, and bánh rán. Bánh tiêu is a sesame-topped, deep-fried pastry that is hallow. It can be eaten alone or cut in half and served with bánh bò, a gelatinous cake, placed inside the pastry. Bánh cam is from Southern Vietnam and is a ball-shaped, deep-fried pastry coated entirely in sesame seeds and inside of which contains a mung bean paste filling. Bánh rán is from Northern Vietnam and is similar to bánh cam; however, the difference is that bánh rán is covered with a sugar glaze after being deep-fried and its mung bean paste filling includes a jasmine essence.
EUROPE
AUSTRIA
In Austria, doughnut equivalents are called Krapfen. They are especially popular during Carneval season (Fasching), and do not have the typical ring shape, but instead are solid and usually filled with apricot jam (traditional) or vanilla cream (Vanillekrapfen). A second variant, called Bauernkrapfen, probably more similar to doughnuts, are made of yeast dough, and have a thick outside ring, but are very thin in the middle.
BELGIUM
In Belgium, the smoutebollen in Dutch, or "croustillons" in French, are similar to the Dutch kind of oliebollen, but they usually do not contain any fruit, except for apple chunks sometimes. They are typical carnival and fair snacks and are coated with powdered sugar.
BOSNIA AND HERZEGOVIA - CROATIA -
MACEDONIA AND SERBIA
Doughnuts similar to the Berliner are prepared in the northern Balkans, particularly in Bosnia and Herzegovina, Croatia, Macedonia and Serbia (pokladnice or krofne). They are also called krofna, krafna or krafne, a name derived from the Austrian Krapfen for this pastry. In Croatia, they are especially popular during Carneval season and do not have the typical ring shape, but instead are solid. Traditionally, they are filled with jam (apricot or plum). However, they can be filled with vanilla or chocolate cream. Another types of doughnuts are uštipci and fritule.
CZECH REPUBLIC
There are Czech Republic "American" style doughnuts, but before they were solid shape and filled with jelly (strawberry or peach). The shape is similar to doughnuts in Germany or Poland. They are called Kobliha (Koblihy in plural). They may be filed with nougat or with vanilla custard. There are now many fillings; cut in half or non-filled knots with sugar and cinnamon on top.
DENMARK
In Denmark, doughnuts exist in their "American" shape, and these can be obtained from various stores, e.g. McDonald's and most gas stations. The Berliner, however, is also available in bakeries.
FINLAND
in Finland, a sweet doughnut is called a munkki (the word also means monk) and are commonly eaten in cafés and cafeteria restaurants. They are sold cold and are sometimes filled with jam (U.S. jelly) or a vanilla sauce. A ring doughnut is also known as donitsi.A savory form of doughnut is the meat doughnut (in Finnish lihapiirakka, or literally meat pie). Being made of doughnut mixture and deep fried the end product is more akin to a savory doughnut than any pie known in the English speaking world.
FRANCE
The French beignet, literally "bump", is the French and New Orleans equivalent of a doughnut: A pastry made from made from deep-fried choux pastry.
GERMANY
In parts of Germany, the doughnut equivalents are called Berliner (sg. and pl.), but not in the capital city of Berlin itself and neighboring areas, where they are called Pfannkuchen (which is often found misleading by people in the rest of Germany, who use the word Pfannkuchen to describe a pancake, which is also the literal translation of it). In middle Germany, they are called Kreppel or Pfannkuchen. In southern Germany, they are also called Krapfen and are especially popular during Carnival season (Karneval/Fasching) in southern and middle Germany and on New Year's Eve in northern Germany. Berliner do not have the typical ring shape, but instead are solid and usually filled with jam, while a ring-shaped variant called Kameruner is common in Berlin and eastern Germany. Bismarcks and Berlin doughnuts are also found in Australia, Canada, Denmark, Finland, Switzerland and the U.S. Today, American style doughnuts are also available in Germany, but are less popular than their native counterparts.
GREECE
In Greece, there is a doughnut-like snack, called loukoumas (λουκουμάς), which is a doughnut with sugar and comes in two types (one is shaped like the number 8; the other is a torus). The first one is crispier, whereas the second one is larger and softer.
HUNGARY
Fánk is a sweet traditional Hungarian cake. The most commonly used ingredients are: flour, yeast, butter, egg yolk, a little bit of rum, a sniff of salt, milk and oil to deep fry with. After the pastry has risen for approximately 30 minutes the result is an extreme light doughnut-like pastry. Fánk is mostly served with powdered sugar and lekvar.
It is supposed that Fánk pastry is of the same origin as German Berliner, Dutch oliebol, and Polish pączki.
ICELAND
In Iceland kleinuhringur (pl. kleinuhringir and kleinuhringar) are a type of old Icelandic cuisine which resembles doughnuts. The Berliner and many other kinds of doughnuts can only be found on one day of the year and that is on a holiday called "Bolludagur" or in other words Doughnut Day.
ITALY
Italian doughnuts include ciambelle, krapfen, zippuli and zeppole from Calabria, maritozzi and bomboloni from Tuscany.
LITHUANIA
In Lithuania, a kind of doughnut called spurgos is widely known. Some spurgos are similar to Polish pączki, but some specific recipes, such as cottage cheese doughnuts (varškės spurgos), were invented independently.
NETHERLANDS
In the Netherlands, oliebollen, referred to in cookbooks as "Dutch doughnuts", are a type of fritter, with or without raisins or currants, and usually sprinkled with powdered sugar. Variations of the recipe contain slices of apple or other fruits. They are traditionally eaten as part of New Year celebrations.
NORWAY
In Norway, the traditional smultring is the prevailing type of doughnut traditionally sold in bakeries, shops, and stalls, however the American-style doughnuts are widely available in larger supermarkets, McDonald's restaurants, 7-elevens and bakeries. The Berliner is more common than the US doughnut, and sold in most supermarkets and bakeries alongside smultring doughnuts.
POLAND
In Poland and parts of the U.S. with a large Polish community, like Chicago and Detroit, the round, jam-filled doughnuts eaten especially - though not exclusively - during the Carnival are called pączki (pronounced [ˈpɔntʂkʲi]). Pączki have been known in Poland at least since the Middle Ages. Jędrzej Kitowicz has described that during the reign of the August III under influence of French cooks who came to Poland at that time, pączki dough fried in Poland has been improved, so that pączki became lighter, spongier, and more resilient.
PORTUGAL
See Malasada.
ROMANIA
The Romanian dessert gogoși are fried dough balls similar to filled doughnuts. They are stuffed with chocolate, jam, cheese and other combinations and may be dusted with icing sugar.
RUSSIA
In Russia and the CIS countries, ponchiki (Russian: пончики, plural form of пончик, ponchik) or pyshki (Russian: пышки, especially in St. Petersburg) are a very popular sweet doughnut, with many fast and simple recipes available in Russian cookbooks for making them at home as a breakfast or coffee pastry. In Ukraine and Belarus they are called pampushky (Ukrainian: пампушки).
SLOVENIA
In Slovenia, a jam-filled doughnut known as krofi, is very popular. It is the typical sweet during Carnival time, but is to be found in most bakeries during the whole year. The most famous krofi come from the village of Trojane in central Slovenia, and are originally filled with apricot jam filling.
SPAIN
In Spain, there are two different types of doughnuts. The first one, simply called "donuts" (in reference to the most famous commercial brand name for this type of food) or "berlinas" (a more traditional name), refer to the American-style doughnut, that is, a deep fried, sweet, soft, ring of flour dough.
The second type of doughnut is a traditional pastry called "rosquilla", made of fermented dough and which is fried or baked in an oven. They were purportedly introduced in Spain by the Romans.[citation needed] In Spain, there are several variants of them depending on the region where they are prepared and on the time of the year they are sold, as they are regarded in some parts as a pastry especially prepared only for Easter. Although overall they result in pastries of a tighter texture and less sugared than American doughnuts, they differ greatly in shape, size and taste from one region to another.
The 'churro' is a sweet pastry of deep-fried dough similar to a doughnut but shaped as a long, thin, ribbed cylinder rather than a ring or sphere. Churros are commonly served dusted in sugar as a snack or with a cup of hot chocolate.
SWITZERLAND
In Switzerland, there are Zigerkrapfen and Berliner.
UNITED KINGDOM
In some parts of Scotland, ring doughnuts are referred to as doughrings, with the 'doughnut' name being reserved exclusively for the nut-shaped variety. Glazed, twisted rope-shaped doughnuts are known as yum-yums. It is also possible to buy fudge doughnuts in certain regions of Scotland. Fillings include jam, custard, cream, sweet mincemeat, chocolate and apple. Common ring toppings are sprinkle-iced and chocolate.
In Northern Ireland, ring doughnuts are known as 'gravy rings', gravy being an archaic term for hot cooking oil.
NORTH AMERICA
CARIBBEAN REGION
A doughnut known as "kurma" originating in Eastern India but being sold as a delicacy in Trinidad and Tobago, is a small, sweet, and fried cubed or rectangular-shaped doughnut.
COSTA RICA
A traditional Puntarenas cream-filled doughnut is round and robust, managing to keep the cream inside liquified. They are popular in Costa Rica.
MEXICO
The Mexican donas are similar to doughnuts, including the name; the dona is a fried-dough pastry-based snack, commonly covered with powdered brown sugar and cinnamon, white sugar or chocolate.
UNITED STATES AND CANADA
Frosted, glazed, powdered, Boston cream, coconut, sour cream, cinnamon, chocolate, and jelly are some of the varieties eaten in the United States and Canada. Sweetening, filling, and fancy toppings are now so common that plain doughnuts are now commonly labeled and sold as "old fashioned".
There are also potato doughnuts (sometimes referred to as spudnuts). Doughnuts are ubiquitous in the United States and can be found in most grocery stores, as well as in specialty doughnut shops.
A popular doughnut in Hawaii is the malasada. Malasadas were brought to the Hawaiian Islands by early Portuguese settlers, and are a variation on Portugal's filhós. They are small eggy balls of yeast dough deep-fried and coated in sugar.
Immigrants have brought various doughnut varieties to the United States. To celebrate Fat Tuesday in eastern Pennsylvania, churches sell a potato starch doughnut called a Fastnacht (or Fasnacht). The treats are so popular there that Fat Tuesday is often called Fastnacht Day. The Polish doughnut, the pączki, is popular in U.S. cities with large Polish communities such as Chicago, Milwaukee, and Detroit.
In regions of the country where apples are widely grown, especially the Northeast and Midwest states, cider doughnuts are a harvest season specialty, especially at orchards open to tourists, where they can be served fresh. Cider doughnuts are a cake doughnut with apple cider in the batter. The use of cider affects both the texture and flavor, resulting in a denser, moister product. They are often coated with either granulated or powdered sugar or cinnamon sugar.
In Southern Louisiana, a popular variety of the doughnut is the beignet, a fried, square doughnut served traditionally with powdered sugar. Perhaps the most famous purveyor of beignets is New Orleans restaurant Cafe Du Monde.
In Quebec, homemade doughnuts called beignes de Noël are traditional Christmas desserts.
OCEANIA
AUSTRALIA
In Australia, the doughnut is a popular snack food. Jam doughnuts are particularly popular and a unique aspect of Australian culture, especially in Melbourne, Victoria and the Queen Victoria Market, where they are a tradition. Jam doughnuts are similar to a Berliner, but are served hot with red jam (raspberry or strawberry) injected into a bun that is deep-fried and then frosted in either sugar or cinnamon. Jam doughnuts are sometimes also bought frozen. In South Australia, they are known as Berliner or Kitchener and often served in cafes. A variant is the custard-filled doughnut.
Mobile vans that serve doughnuts, traditional or jam, are often seen at spectator events, carnivals and fetes and by the roadside near high-traffic areas like airports and the carparks of large shopping centers. Traditional cinnamon doughnuts are readily available in Australia from specialised retailers and convenience stores. Doughnuts are a popular choice for schools and other not-for-profit groups to cook and sell as a fundraiser.
NEW ZEALAND
In New Zealand, the doughnut is a popular food snack available in corner dairies. They are in the form of a long sweet bread roll with a deep cut down its long axis. In this cut is placed a long dollop of sweetened clotted cream and on top of this is a spot of strawberry jam. Doughnuts are of two varieties: fresh cream or mock cream.
The rounded variety is widely available as well.
SOUTH AMERICA
BRAZIL
In Brazil, bakeries, grocery stores and pastry shops sell ball-shaped doughnuts popularly known as "sonhos" (lit. dreams). The dessert was brought to Brazil by Portuguese colonizers that had contact with Dutch and German traders. They are the equivalent of nowadays "bolas de Berlim" (lit. balls of Berlin) in Portugal, but the traditional Portuguese yellow cream was substituted by local dairy and fruit products. They are made of a special type of bread filled with "goiabada" (guava jelly) or milk cream, and covered by white sugar.
CHILE
Berlin (plural Berlines) doughnut is popular in Chile because of the large German community. It may be filled with jam or with manjar, the Chilean version of dulce de leche.
PERU
Peruvian cuisine includes picarones which are doughnut-shaped fritters made with a squash and sweet potato base. These snacks are almost always served with a drizzle of sweet molasses-based sauce.
WIKIPEDIA
SOOC, only converted to JPG. Interesting to see the difference an FF sensor makes. It's actually acting as a wide angle lens.
A montage with cups in a yellow. a larger focal top cup in white, and canals in blue. The dark triangle to the left is simply an area in a deep shade cast from an adjacent stone. The image is a composite of around 9 photos, and there may be one or two small errors of detail arising from the merge. Some of the edge has been 'rebuilt' to remove overhanging vegetation. I know of two other representations of this stone, and some differences can be seen between all three. There is nothing definitive with this image - simply a contribution to the debate.
The whole piece measures around 1m 30cm wide and is also known as the 'Rock de les Creus'. Situated at around 900m high above the River Tet to the north behind Prades (Pablo Casals...) around the Vallée de la Castellane and overlooking the Massif du Canigou with a clear view of the vivid and almost Venus-like 'mini-mountain' on the mountain.
The stone appears around 50km up river from the Mediterranean sea in the foothills of the Pyrenees mountains. Regarding petroglyphs, the area is devoid of credible concentric rings, but is high on 'neolithic crosses' and sprawling map-like schema of loci and link.
Despite this rich and varied context, the 'Pierre gravée de Catllaurens' remains exceptional; unique to the area and yet a continuation and even formalization of the local themes of cup 'loci' and canal 'links'. Despite it's "web-like, net-like, fan-like, sundial-like" form being unique, I saw nothing in the carving to question its authenticity, with the hard mica-loaded schist worn evenly with the cycles of time.
The cups and rings of the region can be found integrated with megaliths (tables and orthostates). Here, pre existing surfaces with petroglyphs may have been removed to be integrated into dolmens, as much as cups and canal added to finished megaliths thus increasing 'meaning' without breaking taboos, and clearly done without cover of tumulus. This asserts a mid to late neolithic early date for this region's neolithic cups, links and canals - let's say 7,000 ybp. The cultural lifestyle of engaging with and creating cups and canals has a very wide geography from Portugal to Ireland, The British isles and the Mediterranean Islands. Whilst regional differences are plenty, a late potential date for this stone of mid bronze age would be safe, providing a safe date range from 7,000-3,000 ybp
Whilst the canals have visibly straightened since the lucid and expressive petroglyph stations of, for example the 'Creu de la Llosa' (see below), they are still far from being reliable enough for a sundial, with compartments efficient without being systematic.
Whilst liquids can flow through canals, there are too many horizontal canals for this to be considered as the objective : for example a liquide (water, herb infusion, blood) that is poured into the large cup, may flow down some canals and overflow from others, with little of the prediction and control that might be expected from objects refined for rites.
The canals do form the lines of a potential fishing net, and the sea, and an often wide river are not far away. Here, the cups may represent prehistoric net sinker stones (there were both perforated and grooved variations), with the larger cup being the 'collected haul' and/or a main weight to help send the throw with the pulls and tethers outreaching from below and the side. The 'weights' might double as loci of individual fishermen asking for the 'venus' of the Canigou mountain for support with their plenty. Two potentially very early cup and canal formations of bows can be seen near Pals (see Photostream) found over the Pyrenees in Spain, so the idea of assigning the rules of sharing to a focal object might here be expanded to a new 'tool'.
The Canigou mountain dominates from the local coast, and Catllaurens provides a fine viewpoint to a relatively convincing venus hill located on its summit (head tilted to left - few other features - but still a vivid, human scale, summer snow-free protected figure). That fishermen and crofters had lives bound with mutual exchange would give fishermen access to surpluses of leather and inland farmers access to, for example, the finer wood-working skills required for boat frames. With this scenario, I see no reason to favor a date from the continuum of potentials.
An alternative is to see the image as a representation of the principles of early field systems. Portuguese petroglyphs certainly added line and cell structures. Were this to be the case, then we would expect the petroglyph to be posterior to earlier cups and canals from the region. Here a neolithic cup and canal cross is a conglomorate of clans, and a larger cup and canal station, a schematic representation of a clan within a peopled ritual geography. Just such stones could function on many levels from hunters 'registry' stones (see past posts), to pedagogic visual aids, and post Mesolithic visual histories containing abstractions of rites that had, during earlier mobile ages, been assigned to far between geographies : rites by schematic proxy for the new sedentary. Here the 'fields' may be from the people of the foothills of the Canigou itself, with the stone positioned in a place from where the population could see themselves from afar.
Early fields were not perfect squares or rectangles, with huts integrated into boarders. Soil changes over a vast mountain slope, so that some small fields might have been more productive than other large fields - with the whole 'fan-shape' being varied enough for individuals to find a space on the 'diagram' that represented their 'identity' and 'place'. Once a mark has been placed on the petroglyphic 'net', a recognition to the larger top cup (pictured here in white) might be made. A rite of recognition and thanks to the 'Venus' of a most sacred mountain.
Before leaving the subject, an illustration of how porosity between category can provide drive :
"After the visiting fishermen drew an image of their net in the sand - to explain to the gathered crofters and local hunters - pointing to how their nets worked with a studied mix of weights and floaters : a hunter smiled and said, 'But your net is like our fields draped over our shared mountains, and we all ask for provision'. A handshake of solidarity came naturally, and a unifying cup and canal form was decided upon. All peoples living in the shadow of the mountain were free to visit the stone and make their thanks, mark their amulet presence for a hunt or a negotiation, or any other rite or explanation of people, activity and place. A small moment linking ways of being. A petroglyph surrounded by 'blue'; not a real 'visible blue' - but the imagined blue of a summer sky, there to reveal the Venus summit, over the deep blue of the fishermen's sea. Links of mountain water, river highway and salty sea.
AJM 12.10.18
As always, the colour is added in post production and the site itself is left untouched.
C'est un jeu...:
.....Vous pouvez estimer la vitesse de chaque voiture...
Allez on vous aide un peu :
La première petite route goudronnée sous la 106 est très étroite.
Et la route derrière avec la Scénic floue est une autoroute.
Réponse ici ci-dessous un peu plus tard...
A rampant ridge side tore apart Cleator for the second time in weeks with goals from Hart (2), Allen and Melling. Truth be told that the score could have been double figures but chances were wasted and the Moors keeper was excellent. Ridge remain at the top with a large points difference with Avro two games behind.
Differences
"Differences challenge assumptions."
--Anne Wilson Schaef
Architectural differences. Shot at Acension Columbia St. Mary's hospital on the East Side of Milwaukee, Wisconsin.
Day 134 of 365
Copyright 2022 Scott Norris Creative
scottnorrisphotography.com
scott-norris.pixels.com
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#architecture #blackandwhite #Milwaukee #finear
These very happy children, were just on the street, and slowly gathered together around me, out of curiosity..They loved me taking their pics.
We are back...
Spot the difference. Be in the spotlight!
Here's your chance to show us how good an eye you have for fashion.
What a difference a year makes
This time last year is was cold and snowing.
Press "L" to see on black. Press "F"; to Fav
Enjoy - Happy Shooting,
Copyright © Ronnie Wiggin, All Rights Reserved, Worldwide.
My photos are posted for your enjoyment. Please do not use them in any way without my permission
I know....Pretty shabby. But in all honesty after an hour and half of being eaten by mosquitos this is the ONLY shot I got of a Red Winged Blackbird (Agelaius phoeniceus) on a cat tail. And I missed focus. LOL....I got the cattail he's on and not him. Yes, there is actually that much difference. Oh well....Who said shooting birds was easy?
©2013 Jamie A. MacDonald
Indian mythological stories are taken as normal epic stories and little bit science fiction. Let have a look on unbelievable comparision between some Hindu mythological stories and well established scientific facts.
TEST TUBE BABY and KAURAV’s BIRTH
The concept of test tube baby was...
While similar in concept and theme to the original attraction in Florida, the version of this attraction at Disney California Adventure Park has some differences. This version of the ride opened in 2004, 10 years after the opening of the original Tower of Terror at Disney's Hollywood Studios.
New ride operation system
In order to conserve space and money, Imagineers redesigned the entire ride system for the attraction at Disney's California Adventure and made some general changes to the show scenes. The attraction features three elevator shafts. Each shaft, in theory, is its own separate ride with its own separate operating system. This makes it easier to repair individual areas of the attraction without causing the entire attraction to go down. Each shaft has two vehicles and two load levels. It is designed so that the lower vehicle can be in its ride profile while the upper vehicle is loading, giving the attraction the ability to move its line much faster. Since each vehicle loads and unloads from the same point, it ended up saving space. Due to the smaller budget and fewer breakdowns, Disney decided to use this ride system again for Walt Disney Studios Park's version of the ride and for Tokyo DisneySea's Hotel Hightower (Tokyo's version of the Tower of Terror).
Disney California Adventure opened Tower of Terror in 2004 to better lure crowds into the struggling theme park, while bringing the Tower of Terror to the west Coast as well.
As the elevator doors close, the lights of the service elevator flicker out. The re-designed, multi-level boarding ride system for the Californian version of the tower requires that one elevator loads while another is in the drop shaft progressing through the ride cycle. As such, the first movement guests experience is horizontal, as the elevator itself is pulled back from the service doors and into the shaft. This effect is meant to be unsettling, as guests become immediately aware that their "elevator" is capable of performing movements that are unexpected of a traditional elevator.
Rod Serling's voice is heard as the elevator is pulled back from the doors. "You are the passengers on a most uncommon elevator..." with a flash of lightning, the walls of the basement disappear altogether, leaving only a star-field and the floating service doors with a rotating purple spiral "...about to take the strangest journey of your lives. Your destination? Unknown. But this much is clear: a reservation has been made in your name for an extended stay." The elevator rises quickly to the fifth floor. Because the dark ride portion of California's tower takes place in the drop shaft, the physical vertical vehicle conveyance system can move much more quickly and nimbly than Florida's (in which the first tower functions only as a dark ride and is not built for the quick movements that the drop portion requires). As such, visitors feel a pop of weightlessness as the elevator quickly ascends and then stops on the fifth floor.
When the doors part, an ornate, wood-framed mirror stands in a brightly lit hallway of the hotel and riders see their reflection in its glass. "Wave goodbye to the real world." At once, lightning strikes the hotel and the lights of the hallway and elevator flicker out at once. A ghostly wind blows through a window and the reflection of riders in the elevator becomes distorted, with elongated, electrified echoes of movement. With another blast, the elevator rumbles and shakes and the electrified reflection disappears, leaving only the image of the empty elevator in the mirror as the doors close. "For you have just entered The Twilight Zone."
The elevator descends quickly and opens to reveal the "hallway" scene with an image of an elevator, unlike Florida's version with a window. (which functions as the first scene in the Floridian and Japanese version of the attraction). "One stormy night long ago, five people stepped through the door of an elevator and into a nightmare." The five missing guests appear in the hallway, crackling with electricity and beckon riders to follow them. They disappear, and the walls of the hotel become a star-field. The doors open to reveal the lost passengers inside as both elevators appear to float through space. "That door is opening once again, but this time it's opening for you." The distant elevator falls, followed quickly by the ride elevator.
California's Tower of Terror does not have a randomized drop sequence. The ride experience is identical in every drop shaft and regardless of which floor passengers board on. Two small drops occur in pitch black darkness, followed by a rise to the top of the tower as in-cabin lights flicker. The doors then open out to reveal the view from the top floor before the ride plummets to the basement. A series of quick rises and drops occurs, then another near-complete drop to the area in between the two loading floors (to assure each ride is identical) before the elevator returns to its load level and is horizontally pushed back into place at the boiler room service doors.
Seasonal enhancements during Halloween Time
Started in 2006 for Disney's Halloween Time, the Twilight Zone Tower of Terror at Disney's California Adventure receives special sound and lighting effects for the exterior and themed Halloween decor for the surrounding area and in the lobby. The Twilight Zone Tower of Terror is the starting point of Disney's "Happiest Haunts on Earth" tour. The Halloween decor was not put up in 2008, but lights projected spinning spider webs upon the exterior of the hotel. As of the beginning of the Buena Vista Street construction project, the special Halloween decor and lighting effects have not been used.
All Time Low performs at the new Bay Stage at Jones Beach, an outdoor venue located near the Nikon at Jones Beach Theatre, on July 13. Days Difference, Push Play, Cartel, and We The Kings opened.
These photos are copyrighted and may not be used in any way, shape, or form without prior consent or permission.
These two very different preserved Leyland coaches are seen here at The Bus & Coach Show, British Commercial Vehicle Museum, Leyland, on 18/03/2012. Nearest the camera is ex-Jersey Motor Transport, C15, a Leyland Lioness PLC1 that was first registered, in 03/1927, and used as a shooting brake for King George V and the Royal Household. Its Leyland body was rebuilt by Thurgood in 1938 as a 26 seat rear entrance coach for further service in Jersey where it was re-registered J8462. I think this is/was resident at the museum at the time of this photograph. A little further back is is preserved former Hutchison, Overtown, Scotland, EVD580, a Plaxton bodied Leyland Tiger PS1. Preserved in Bee Line, Hartlepool, livery, it was new to Hutchison, in 09/1949. It was latterly preserved in the livery of Wm. Low, Tomintoul, Scotland, an operator it worked for after Hutchison. © Peter Steel 2012.
En Baie des Anges ,cet après midi, il était seul dans une ambiance cool, zen et….l’autre est arrivé à toute vitesse et il a brisé la sérénité …Heureusement que pour un très bref instant…Et la douceur a pu revenir…
IR HDR. IR converted Canon Rebel XTi. AEB +/-2 total of 3 exposures processed with Photomatix. Levels adjusted in PSE.
High Dynamic Range (HDR)
High-dynamic-range imaging (HDRI) is a high dynamic range (HDR) technique used in imaging and photography to reproduce a greater dynamic range of luminosity than is possible with standard digital imaging or photographic techniques. The aim is to present a similar range of luminance to that experienced through the human visual system. The human eye, through adaptation of the iris and other methods, adjusts constantly to adapt to a broad range of luminance present in the environment. The brain continuously interprets this information so that a viewer can see in a wide range of light conditions.
HDR images can represent a greater range of luminance levels than can be achieved using more 'traditional' methods, such as many real-world scenes containing very bright, direct sunlight to extreme shade, or very faint nebulae. This is often achieved by capturing and then combining several different, narrower range, exposures of the same subject matter. Non-HDR cameras take photographs with a limited exposure range, referred to as LDR, resulting in the loss of detail in highlights or shadows.
The two primary types of HDR images are computer renderings and images resulting from merging multiple low-dynamic-range (LDR) or standard-dynamic-range (SDR) photographs. HDR images can also be acquired using special image sensors, such as an oversampled binary image sensor.
Due to the limitations of printing and display contrast, the extended luminosity range of an HDR image has to be compressed to be made visible. The method of rendering an HDR image to a standard monitor or printing device is called tone mapping. This method reduces the overall contrast of an HDR image to facilitate display on devices or printouts with lower dynamic range, and can be applied to produce images with preserved local contrast (or exaggerated for artistic effect).
In photography, dynamic range is measured in exposure value (EV) differences (known as stops). An increase of one EV, or 'one stop', represents a doubling of the amount of light. Conversely, a decrease of one EV represents a halving of the amount of light. Therefore, revealing detail in the darkest of shadows requires high exposures, while preserving detail in very bright situations requires very low exposures. Most cameras cannot provide this range of exposure values within a single exposure, due to their low dynamic range. High-dynamic-range photographs are generally achieved by capturing multiple standard-exposure images, often using exposure bracketing, and then later merging them into a single HDR image, usually within a photo manipulation program). Digital images are often encoded in a camera's raw image format, because 8-bit JPEG encoding does not offer a wide enough range of values to allow fine transitions (and regarding HDR, later introduces undesirable effects due to lossy compression).
Any camera that allows manual exposure control can make images for HDR work, although one equipped with auto exposure bracketing (AEB) is far better suited. Images from film cameras are less suitable as they often must first be digitized, so that they can later be processed using software HDR methods.
In most imaging devices, the degree of exposure to light applied to the active element (be it film or CCD) can be altered in one of two ways: by either increasing/decreasing the size of the aperture or by increasing/decreasing the time of each exposure. Exposure variation in an HDR set is only done by altering the exposure time and not the aperture size; this is because altering the aperture size also affects the depth of field and so the resultant multiple images would be quite different, preventing their final combination into a single HDR image.
An important limitation for HDR photography is that any movement between successive images will impede or prevent success in combining them afterwards. Also, as one must create several images (often three or five and sometimes more) to obtain the desired luminance range, such a full 'set' of images takes extra time. HDR photographers have developed calculation methods and techniques to partially overcome these problems, but the use of a sturdy tripod is, at least, advised.
Some cameras have an auto exposure bracketing (AEB) feature with a far greater dynamic range than others, from the 3 EV of the Canon EOS 40D, to the 18 EV of the Canon EOS-1D Mark II. As the popularity of this imaging method grows, several camera manufactures are now offering built-in HDR features. For example, the Pentax K-7 DSLR has an HDR mode that captures an HDR image and outputs (only) a tone mapped JPEG file. The Canon PowerShot G12, Canon PowerShot S95 and Canon PowerShot S100 offer similar features in a smaller format.. Nikon's approach is called 'Active D-Lighting' which applies exposure compensation and tone mapping to the image as it comes from the sensor, with the accent being on retaing a realistic effect . Some smartphones provide HDR modes, and most mobile platforms have apps that provide HDR picture taking.
Camera characteristics such as gamma curves, sensor resolution, noise, photometric calibration and color calibration affect resulting high-dynamic-range images.
Color film negatives and slides consist of multiple film layers that respond to light differently. As a consequence, transparent originals (especially positive slides) feature a very high dynamic range
Tone mapping
Tone mapping reduces the dynamic range, or contrast ratio, of an entire image while retaining localized contrast. Although it is a distinct operation, tone mapping is often applied to HDRI files by the same software package.
Several software applications are available on the PC, Mac and Linux platforms for producing HDR files and tone mapped images. Notable titles include
Adobe Photoshop
Aurora HDR
Dynamic Photo HDR
HDR Efex Pro
HDR PhotoStudio
Luminance HDR
MagicRaw
Oloneo PhotoEngine
Photomatix Pro
PTGui
Information stored in high-dynamic-range images typically corresponds to the physical values of luminance or radiance that can be observed in the real world. This is different from traditional digital images, which represent colors as they should appear on a monitor or a paper print. Therefore, HDR image formats are often called scene-referred, in contrast to traditional digital images, which are device-referred or output-referred. Furthermore, traditional images are usually encoded for the human visual system (maximizing the visual information stored in the fixed number of bits), which is usually called gamma encoding or gamma correction. The values stored for HDR images are often gamma compressed (power law) or logarithmically encoded, or floating-point linear values, since fixed-point linear encodings are increasingly inefficient over higher dynamic ranges.
HDR images often don't use fixed ranges per color channel—other than traditional images—to represent many more colors over a much wider dynamic range. For that purpose, they don't use integer values to represent the single color channels (e.g., 0-255 in an 8 bit per pixel interval for red, green and blue) but instead use a floating point representation. Common are 16-bit (half precision) or 32-bit floating point numbers to represent HDR pixels. However, when the appropriate transfer function is used, HDR pixels for some applications can be represented with a color depth that has as few as 10–12 bits for luminance and 8 bits for chrominance without introducing any visible quantization artifacts.
History of HDR photography
The idea of using several exposures to adequately reproduce a too-extreme range of luminance was pioneered as early as the 1850s by Gustave Le Gray to render seascapes showing both the sky and the sea. Such rendering was impossible at the time using standard methods, as the luminosity range was too extreme. Le Gray used one negative for the sky, and another one with a longer exposure for the sea, and combined the two into one picture in positive.
Mid 20th century
Manual tone mapping was accomplished by dodging and burning – selectively increasing or decreasing the exposure of regions of the photograph to yield better tonality reproduction. This was effective because the dynamic range of the negative is significantly higher than would be available on the finished positive paper print when that is exposed via the negative in a uniform manner. An excellent example is the photograph Schweitzer at the Lamp by W. Eugene Smith, from his 1954 photo essay A Man of Mercy on Dr. Albert Schweitzer and his humanitarian work in French Equatorial Africa. The image took 5 days to reproduce the tonal range of the scene, which ranges from a bright lamp (relative to the scene) to a dark shadow.
Ansel Adams elevated dodging and burning to an art form. Many of his famous prints were manipulated in the darkroom with these two methods. Adams wrote a comprehensive book on producing prints called The Print, which prominently features dodging and burning, in the context of his Zone System.
With the advent of color photography, tone mapping in the darkroom was no longer possible due to the specific timing needed during the developing process of color film. Photographers looked to film manufacturers to design new film stocks with improved response, or continued to shoot in black and white to use tone mapping methods.
Color film capable of directly recording high-dynamic-range images was developed by Charles Wyckoff and EG&G "in the course of a contract with the Department of the Air Force". This XR film had three emulsion layers, an upper layer having an ASA speed rating of 400, a middle layer with an intermediate rating, and a lower layer with an ASA rating of 0.004. The film was processed in a manner similar to color films, and each layer produced a different color. The dynamic range of this extended range film has been estimated as 1:108. It has been used to photograph nuclear explosions, for astronomical photography, for spectrographic research, and for medical imaging. Wyckoff's detailed pictures of nuclear explosions appeared on the cover of Life magazine in the mid-1950s.
Late 20th century
Georges Cornuéjols and licensees of his patents (Brdi, Hymatom) introduced the principle of HDR video image, in 1986, by interposing a matricial LCD screen in front of the camera's image sensor, increasing the sensors dynamic by five stops. The concept of neighborhood tone mapping was applied to video cameras by a group from the Technion in Israel led by Dr. Oliver Hilsenrath and Prof. Y.Y.Zeevi who filed for a patent on this concept in 1988.
In February and April 1990, Georges Cornuéjols introduced the first real-time HDR camera that combined two images captured by a sensor3435 or simultaneously3637 by two sensors of the camera. This process is known as bracketing used for a video stream.
In 1991, the first commercial video camera was introduced that performed real-time capturing of multiple images with different exposures, and producing an HDR video image, by Hymatom, licensee of Georges Cornuéjols.
Also in 1991, Georges Cornuéjols introduced the HDR+ image principle by non-linear accumulation of images to increase the sensitivity of the camera: for low-light environments, several successive images are accumulated, thus increasing the signal to noise ratio.
In 1993, another commercial medical camera producing an HDR video image, by the Technion.
Modern HDR imaging uses a completely different approach, based on making a high-dynamic-range luminance or light map using only global image operations (across the entire image), and then tone mapping the result. Global HDR was first introduced in 19931 resulting in a mathematical theory of differently exposed pictures of the same subject matter that was published in 1995 by Steve Mann and Rosalind Picard.
On October 28, 1998, Ben Sarao created one of the first nighttime HDR+G (High Dynamic Range + Graphic image)of STS-95 on the launch pad at NASA's Kennedy Space Center. It consisted of four film images of the shuttle at night that were digitally composited with additional digital graphic elements. The image was first exhibited at NASA Headquarters Great Hall, Washington DC in 1999 and then published in Hasselblad Forum, Issue 3 1993, Volume 35 ISSN 0282-5449.
The advent of consumer digital cameras produced a new demand for HDR imaging to improve the light response of digital camera sensors, which had a much smaller dynamic range than film. Steve Mann developed and patented the global-HDR method for producing digital images having extended dynamic range at the MIT Media Laboratory. Mann's method involved a two-step procedure: (1) generate one floating point image array by global-only image operations (operations that affect all pixels identically, without regard to their local neighborhoods); and then (2) convert this image array, using local neighborhood processing (tone-remapping, etc.), into an HDR image. The image array generated by the first step of Mann's process is called a lightspace image, lightspace picture, or radiance map. Another benefit of global-HDR imaging is that it provides access to the intermediate light or radiance map, which has been used for computer vision, and other image processing operations.
21st century
In 2005, Adobe Systems introduced several new features in Photoshop CS2 including Merge to HDR, 32 bit floating point image support, and HDR tone mapping.
On June 30, 2016, Microsoft added support for the digital compositing of HDR images to Windows 10 using the Universal Windows Platform.
HDR sensors
Modern CMOS image sensors can often capture a high dynamic range from a single exposure. The wide dynamic range of the captured image is non-linearly compressed into a smaller dynamic range electronic representation. However, with proper processing, the information from a single exposure can be used to create an HDR image.
Such HDR imaging is used in extreme dynamic range applications like welding or automotive work. Some other cameras designed for use in security applications can automatically provide two or more images for each frame, with changing exposure. For example, a sensor for 30fps video will give out 60fps with the odd frames at a short exposure time and the even frames at a longer exposure time. Some of the sensor may even combine the two images on-chip so that a wider dynamic range without in-pixel compression is directly available to the user for display or processing.
en.wikipedia.org/wiki/High-dynamic-range_imaging
Infrared Photography
In infrared photography, the film or image sensor used is sensitive to infrared light. The part of the spectrum used is referred to as near-infrared to distinguish it from far-infrared, which is the domain of thermal imaging. Wavelengths used for photography range from about 700 nm to about 900 nm. Film is usually sensitive to visible light too, so an infrared-passing filter is used; this lets infrared (IR) light pass through to the camera, but blocks all or most of the visible light spectrum (the filter thus looks black or deep red). ("Infrared filter" may refer either to this type of filter or to one that blocks infrared but passes other wavelengths.)
When these filters are used together with infrared-sensitive film or sensors, "in-camera effects" can be obtained; false-color or black-and-white images with a dreamlike or sometimes lurid appearance known as the "Wood Effect," an effect mainly caused by foliage (such as tree leaves and grass) strongly reflecting in the same way visible light is reflected from snow. There is a small contribution from chlorophyll fluorescence, but this is marginal and is not the real cause of the brightness seen in infrared photographs. The effect is named after the infrared photography pioneer Robert W. Wood, and not after the material wood, which does not strongly reflect infrared.
The other attributes of infrared photographs include very dark skies and penetration of atmospheric haze, caused by reduced Rayleigh scattering and Mie scattering, respectively, compared to visible light. The dark skies, in turn, result in less infrared light in shadows and dark reflections of those skies from water, and clouds will stand out strongly. These wavelengths also penetrate a few millimeters into skin and give a milky look to portraits, although eyes often look black.
Until the early 20th century, infrared photography was not possible because silver halide emulsions are not sensitive to longer wavelengths than that of blue light (and to a lesser extent, green light) without the addition of a dye to act as a color sensitizer. The first infrared photographs (as distinct from spectrographs) to be published appeared in the February 1910 edition of The Century Magazine and in the October 1910 edition of the Royal Photographic Society Journal to illustrate papers by Robert W. Wood, who discovered the unusual effects that now bear his name. The RPS co-ordinated events to celebrate the centenary of this event in 2010. Wood's photographs were taken on experimental film that required very long exposures; thus, most of his work focused on landscapes. A further set of infrared landscapes taken by Wood in Italy in 1911 used plates provided for him by CEK Mees at Wratten & Wainwright. Mees also took a few infrared photographs in Portugal in 1910, which are now in the Kodak archives.
Infrared-sensitive photographic plates were developed in the United States during World War I for spectroscopic analysis, and infrared sensitizing dyes were investigated for improved haze penetration in aerial photography. After 1930, new emulsions from Kodak and other manufacturers became useful to infrared astronomy.
Infrared photography became popular with photography enthusiasts in the 1930s when suitable film was introduced commercially. The Times regularly published landscape and aerial photographs taken by their staff photographers using Ilford infrared film. By 1937 33 kinds of infrared film were available from five manufacturers including Agfa, Kodak and Ilford. Infrared movie film was also available and was used to create day-for-night effects in motion pictures, a notable example being the pseudo-night aerial sequences in the James Cagney/Bette Davis movie The Bride Came COD.
False-color infrared photography became widely practiced with the introduction of Kodak Ektachrome Infrared Aero Film and Ektachrome Infrared EIR. The first version of this, known as Kodacolor Aero-Reversal-Film, was developed by Clark and others at the Kodak for camouflage detection in the 1940s. The film became more widely available in 35mm form in the 1960s but KODAK AEROCHROME III Infrared Film 1443 has been discontinued.
Infrared photography became popular with a number of 1960s recording artists, because of the unusual results; Jimi Hendrix, Donovan, Frank and a slow shutter speed without focus compensation, however wider apertures like f/2.0 can produce sharp photos only if the lens is meticulously refocused to the infrared index mark, and only if this index mark is the correct one for the filter and film in use. However, it should be noted that diffraction effects inside a camera are greater at infrared wavelengths so that stopping down the lens too far may actually reduce sharpness.
Most apochromatic ('APO') lenses do not have an Infrared index mark and do not need to be refocused for the infrared spectrum because they are already optically corrected into the near-infrared spectrum. Catadioptric lenses do not often require this adjustment because their mirror containing elements do not suffer from chromatic aberration and so the overall aberration is comparably less. Catadioptric lenses do, of course, still contain lenses, and these lenses do still have a dispersive property.
Infrared black-and-white films require special development times but development is usually achieved with standard black-and-white film developers and chemicals (like D-76). Kodak HIE film has a polyester film base that is very stable but extremely easy to scratch, therefore special care must be used in the handling of Kodak HIE throughout the development and printing/scanning process to avoid damage to the film. The Kodak HIE film was sensitive to 900 nm.
As of November 2, 2007, "KODAK is preannouncing the discontinuance" of HIE Infrared 35 mm film stating the reasons that, "Demand for these products has been declining significantly in recent years, and it is no longer practical to continue to manufacture given the low volume, the age of the product formulations and the complexity of the processes involved." At the time of this notice, HIE Infrared 135-36 was available at a street price of around $12.00 a roll at US mail order outlets.
Arguably the greatest obstacle to infrared film photography has been the increasing difficulty of obtaining infrared-sensitive film. However, despite the discontinuance of HIE, other newer infrared sensitive emulsions from EFKE, ROLLEI, and ILFORD are still available, but these formulations have differing sensitivity and specifications from the venerable KODAK HIE that has been around for at least two decades. Some of these infrared films are available in 120 and larger formats as well as 35 mm, which adds flexibility to their application. With the discontinuance of Kodak HIE, Efke's IR820 film has become the only IR film on the marketneeds update with good sensitivity beyond 750 nm, the Rollei film does extend beyond 750 nm but IR sensitivity falls off very rapidly.
Color infrared transparency films have three sensitized layers that, because of the way the dyes are coupled to these layers, reproduce infrared as red, red as green, and green as blue. All three layers are sensitive to blue so the film must be used with a yellow filter, since this will block blue light but allow the remaining colors to reach the film. The health of foliage can be determined from the relative strengths of green and infrared light reflected; this shows in color infrared as a shift from red (healthy) towards magenta (unhealthy). Early color infrared films were developed in the older E-4 process, but Kodak later manufactured a color transparency film that could be developed in standard E-6 chemistry, although more accurate results were obtained by developing using the AR-5 process. In general, color infrared does not need to be refocused to the infrared index mark on the lens.
In 2007 Kodak announced that production of the 35 mm version of their color infrared film (Ektachrome Professional Infrared/EIR) would cease as there was insufficient demand. Since 2011, all formats of color infrared film have been discontinued. Specifically, Aerochrome 1443 and SO-734.
There is no currently available digital camera that will produce the same results as Kodak color infrared film although the equivalent images can be produced by taking two exposures, one infrared and the other full-color, and combining in post-production. The color images produced by digital still cameras using infrared-pass filters are not equivalent to those produced on color infrared film. The colors result from varying amounts of infrared passing through the color filters on the photo sites, further amended by the Bayer filtering. While this makes such images unsuitable for the kind of applications for which the film was used, such as remote sensing of plant health, the resulting color tonality has proved popular artistically.
Color digital infrared, as part of full spectrum photography is gaining popularity. The ease of creating a softly colored photo with infrared characteristics has found interest among hobbyists and professionals.
In 2008, Los Angeles photographer, Dean Bennici started cutting and hand rolling Aerochrome color Infrared film. All Aerochrome medium and large format which exists today came directly from his lab. The trend in infrared photography continues to gain momentum with the success of photographer Richard Mosse and multiple users all around the world.
Digital camera sensors are inherently sensitive to infrared light, which would interfere with the normal photography by confusing the autofocus calculations or softening the image (because infrared light is focused differently from visible light), or oversaturating the red channel. Also, some clothing is transparent in the infrared, leading to unintended (at least to the manufacturer) uses of video cameras. Thus, to improve image quality and protect privacy, many digital cameras employ infrared blockers. Depending on the subject matter, infrared photography may not be practical with these cameras because the exposure times become overly long, often in the range of 30 seconds, creating noise and motion blur in the final image. However, for some subject matter the long exposure does not matter or the motion blur effects actually add to the image. Some lenses will also show a 'hot spot' in the centre of the image as their coatings are optimised for visible light and not for IR.
An alternative method of DSLR infrared photography is to remove the infrared blocker in front of the sensor and replace it with a filter that removes visible light. This filter is behind the mirror, so the camera can be used normally - handheld, normal shutter speeds, normal composition through the viewfinder, and focus, all work like a normal camera. Metering works but is not always accurate because of the difference between visible and infrared refraction. When the IR blocker is removed, many lenses which did display a hotspot cease to do so, and become perfectly usable for infrared photography. Additionally, because the red, green and blue micro-filters remain and have transmissions not only in their respective color but also in the infrared, enhanced infrared color may be recorded.
Since the Bayer filters in most digital cameras absorb a significant fraction of the infrared light, these cameras are sometimes not very sensitive as infrared cameras and can sometimes produce false colors in the images. An alternative approach is to use a Foveon X3 sensor, which does not have absorptive filters on it; the Sigma SD10 DSLR has a removable IR blocking filter and dust protector, which can be simply omitted or replaced by a deep red or complete visible light blocking filter. The Sigma SD14 has an IR/UV blocking filter that can be removed/installed without tools. The result is a very sensitive digital IR camera.
While it is common to use a filter that blocks almost all visible light, the wavelength sensitivity of a digital camera without internal infrared blocking is such that a variety of artistic results can be obtained with more conventional filtration. For example, a very dark neutral density filter can be used (such as the Hoya ND400) which passes a very small amount of visible light compared to the near-infrared it allows through. Wider filtration permits an SLR viewfinder to be used and also passes more varied color information to the sensor without necessarily reducing the Wood effect. Wider filtration is however likely to reduce other infrared artefacts such as haze penetration and darkened skies. This technique mirrors the methods used by infrared film photographers where black-and-white infrared film was often used with a deep red filter rather than a visually opaque one.
Another common technique with near-infrared filters is to swap blue and red channels in software (e.g. photoshop) which retains much of the characteristic 'white foliage' while rendering skies a glorious blue.
Several Sony cameras had the so-called Night Shot facility, which physically moves the blocking filter away from the light path, which makes the cameras very sensitive to infrared light. Soon after its development, this facility was 'restricted' by Sony to make it difficult for people to take photos that saw through clothing. To do this the iris is opened fully and exposure duration is limited to long times of more than 1/30 second or so. It is possible to shoot infrared but neutral density filters must be used to reduce the camera's sensitivity and the long exposure times mean that care must be taken to avoid camera-shake artifacts.
Fuji have produced digital cameras for use in forensic criminology and medicine which have no infrared blocking filter. The first camera, designated the S3 PRO UVIR, also had extended ultraviolet sensitivity (digital sensors are usually less sensitive to UV than to IR). Optimum UV sensitivity requires special lenses, but ordinary lenses usually work well for IR. In 2007, FujiFilm introduced a new version of this camera, based on the Nikon D200/ FujiFilm S5 called the IS Pro, also able to take Nikon lenses. Fuji had earlier introduced a non-SLR infrared camera, the IS-1, a modified version of the FujiFilm FinePix S9100. Unlike the S3 PRO UVIR, the IS-1 does not offer UV sensitivity. FujiFilm restricts the sale of these cameras to professional users with their EULA specifically prohibiting "unethical photographic conduct".
Phase One digital camera backs can be ordered in an infrared modified form.
Remote sensing and thermographic cameras are sensitive to longer wavelengths of infrared (see Infrared spectrum#Commonly used sub-division scheme). They may be multispectral and use a variety of technologies which may not resemble common camera or filter designs. Cameras sensitive to longer infrared wavelengths including those used in infrared astronomy often require cooling to reduce thermally induced dark currents in the sensor (see Dark current (physics)). Lower cost uncooled thermographic digital cameras operate in the Long Wave infrared band (see Thermographic camera#Uncooled infrared detectors). These cameras are generally used for building inspection or preventative maintenance but can be used for artistic pursuits as well.
CLUES AS TO WHICH DALEKS ARE FAKE (COUNTERFEIT) AND WHICH ARE REAL (KIDROBOT)
MUSTACHE (blue) - fake eyebrows are closer to ] than ). The circles on each side of his face and the one on his stomach have a light color of paint in the middle ring - the fake daleks have no paint in the middle and let the base color (almost the same) shine through... but its not the same.
TEETH (pink) - The belt-line is uneven. colors tend to be less strong but more bright - all lines are heavy and thick, real daleks have delicate lines.
SQUARE EYES (black) - circles on each side of the face and stomach are the same as mustache/blue - white with just the color of the dunny. Real square-eye daleks have another ring of color (gray) and white in the circles. Also the circles on each side of the face are in reverse on the fake dunny - white on the outside and inside instead of the circle-ring like in the real one.
SMILEY (yellow) - the smile decal never goes all the way without breaking seriously (the real ones are very clean). If it stops and starts or has a noticeable seam, it's probably fake. The fake black smiley version never has a white nose - there's no nose. The real black smiley has a white nose.
ON ALL DALEKS, there are 3 general ways to tell if its real or fake.
1. FEET: the left foot is always stamped c (copyright symbol) above kidrobot:
c
kidrobot
That's what it always looks like, fake or real. But on the FAKE Daleks, the word 'kidrobot' is centered, so the c symbol is higher than the center line and it looks unbalanced. On the real dunny, the stamp is the same, except the space between 'c' and 'kidrobot' is centered on the foot, so both 'c' and 'kidrobot' are centered TOGETHER on the foot.
Basically holding it sideways (so text is upright), fake daleks look like the stamp is higher than center. (only the lower word is centered), and real daleks look like the stamp is centered right in the middle. (both words)
2. EARS: As you can see in the picture (but its easier to feel) - fake dalek ears are thicker and have flat fronts, and real dalek ears (any dunny) have ears that are more tapered and sculpted and round.
3. PAINT: Fake Daleks have varying paint jobs, some are close and some are far from the real ones. But if you turn the head around and look from underneath, you can see the paint line for the head - the vinyl isnt smooth and it looks really unfinished - like it was painted while on or painted and put on wet. The real dalek dunnys have flawless paint jobs that go all the way to the plug (that you cant even see without pulling the head out).
Feel free to add more notes.... we need to STOP FAKE DALEK DUNNYS from being sold! Most of the ones on ebay are fake - if they ever say 'dirty, used, abused, not-perfect' or are missing the ratio sheet and box, it's 99% likely to be a fake - even from a good seller who sells real products (they probably got it from someone else). Lately people have been selling fake dalek dunny boxes! I have some of these and will post the image - but they are really easy to tell. Like ALL DUNNYS, real dalek dunny boxes have tabs that glue down (so you cant open without buying) and the fake boxes have tabs that slot their way in so they can be opened and closed. And they dont have the ratio sheets. whew!
Clarke Quay.
*Note: More pics of Architectural, Interior and Exterior Designs in my Architectural, Interior and Exterior Designs Album.