slartibartfast
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Everything posted by slartibartfast
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Katy Perry Licking Fanny
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It's also used to velvet meat in chinese cooking, in place of cornflour.
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Curly wurly> all of 'em. When I was about 8, curly wurly's were about 4 feet long.
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I've just given you a red hot tip! I know, and there's nothing I can do about it now, is there?
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T'was just a (shit) joke. Decapitation is not to be sniffed at.
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Probably did it himself to avoid the smell.
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Cops beat to death homeless man with schizophrenia
slartibartfast replied to Beantown Red's topic in GF - General Forum
I don't know, but I bet they were in 2 minds about it. -
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Take 6 sausages, chop each 1 into 5 or 6 pieces. The fry on a medium-high heat until brown. Take the out and put them on a plate, leaving the sausagy oil in the pan. Reduce the heat to low. Add 1 large or 2 medium chopped red onions. Fry very slowly until really soft. If there is any bite in them at all, there not done. Add half a bulb of chopped garlic. Fry for a few more minutes. Add a teaspoon of dried chilli flakes and a load of dried basil. Give it a good stir. Put in 2 tins of plum tomatoes. Don't use chopped tomatoes as they are generally shit. After a few minutes, twat the fuck out of them with the back of a slotted spoon and chop them up a bit. Put the sausages back in and add some salt and pepper. Cook them dead low for a couple of hours with the lid ajar or off. You need to get rid of most of the water in the tomatoes. If you think of most food being made of 2 things - flavour and water (like dilute orange but in reverse). you'll know what I mean. If they get too dry, add some water. As long as you get the desired end result. Have with spaghetti. The sausages will melt in your mouth.
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Hi Coop, Again, thanks alot. When you say specular, what do you mean by that? (I'm not at work and don't have max in front of me). In terms of IOR values, if I remember correctly, this is how light reflects from a surface, or something like that. Is there a general rule to what values you use for a particular material? I downladed a trial version of photoshop yesterday. Had a bit of a play with it but will look in to that more. The window is behind the camera. The image I give to the customer will be from a different angle and will have it in (there is more furniture in the room). Apologies to you both for all the questions, but as I'm sure you will appreciate, once you start it gets pretty addictive.
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Hi Neko, Thanks for the input. In terms of lighting, the only lighting in the room at the moment is the indoor daylight setting with the mr sky portal. Do you think I should play with this or maybe add an interior light? Ambient Occlusion. In basic terms, is this to create (for want of a better word), a shadow effect between 2 surfaces, i.e. in the corners of walls, or say, where the wardrobe meets the wall? Do you apply it to everything? I will have a look at the taps, I'll get some dimensions from a set and copy it. The materials were a bugger to find. I really struggled getting decent woodgrain textures. You can buy these from arroway textures, or you may or may not be able to obtain them elsewhere :whistle:. They have reflective maps, but they don't tell you what to do with them and I am not familiar with them, so I just guessed. Could you please tell me what you would do with reflective maps? Thanks again.
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This is my first proper effort of using 3ds max. It's a bedroom for a customer. It's not finished yet. I'm using this view to try and get the textures right. I'm going to put some more glossiness on the furniture, do the paper towel and hand gel dispensers properly and add the plug and chain etc to the sink. Any other input would be much appreciated. Ta.
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The guy who taught me 3ds max showed me this animation done with the same software. [YOUTUBE]bRcrpOLtfwc[/YOUTUBE]
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Chorizo in cider - serves 4 as a starter A bit of olive oil A small onion 1 1/2 tsp paprika 125ml decent cider (not white lightning) 60ml chicken stock A bay leaf 300g chorizo, sliced 2 tsp sherry vinegar 2 tsp flat-leaf parsley. Heat oil over low heat Fry onion until soft Add paprika, cook for another minute Turn the heat to medium Add cider, stock & bay leaf and bring to the boil Turn heat back down, add the chorizo and simmer for about 5 minutes to reduce slightly Stir in sherry vinegar & parsley. Season Serve with crusty bread
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Does anyone have any strange food habits they had as a kid that they never grew out of? For instance, if I ever have a fried egg, I always eat around the yolk and save it till last. Also, when eating a meal, I always save a bit of everything so I can have the 'perfect mouthful' at the end. Anyone else have strange eating habits?
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Sally traffic off radio 2. Voice that could melt butter. Face thet could turn it.
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I've just um
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No, but I believe in Rod.
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Cook some rice. Bung it in a colander to drain and cool for 10 minutes. Whisk some eggs. (How many depends on how you like your egg to rice ratio). Add some salt and pepper. Put a a small amount of oil in a wok on to a medium to high heat. Tip your eggs in and stir. When they have coagulated a bit, throw your rice in. Give it a good stir and repeat every so often until your eggs are cooked. Add whetever other shit you like. I use spring onions and cooked peas. Eat the fucker. Either on it's own or with something moist on top.
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YouTube - PULP FICTION-SON OF A PREACHER MAN Tommy Cogbill.
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Who is the best Jewish newsreader who looks a bit like a cat?
slartibartfast replied to Mendoza's topic in GF - General Forum
