Shared posts

28 Oct 14:09

Simon Tourneboeuf – Arm Lamps, Clavicle Knives, and Beyond

by Vanessa Ruiz
Arm, Lamp, 2013

Arm, Lamp, 2013

Arm, Lamp, 2013

Arm, Lamp, 2013

Thoracic cage, Perch, 2014

Thoracic cage, Perch, 2014

Skull, Mortar, 2014

Skull, Mortar, 2014

Clavicle, Knife, 2013

Clavicle, Knife, 2013

Clavicle, Knife, 2013

Clavicle, Knife, 2013

Radius/Ulna, Nunchaku, 2014

Radius/Ulna, Nunchaku, 2014

Fracture, Salt and pepper mills, 2012/2014

Fracture, Salt and pepper mills, 2012/2014

simon tourneboeuf functional skeleton simon tourneboeuf functional skeleton skull

A longtime follower of Street Anatomy, French sculptor Simon Tourneboeuf recently shared his transformations of human anatomy into functional wooden sculptures. Thus the skull becomes a mortar, the arm a lamp, the clavicle a deadly knife, all giving a unique take on the concept of functional anatomy. Each wooden tool seamlessly fits into a complete skeleton.

The craftsmanship of Simon’s work is simply incredible! Definitely check out more of his sculptural work at simontourneboeuf.weebly.com.

 

 

28 Oct 22:26

I love Halloween

28 Oct 17:32

A facebook feed I would actually enjoy reading

27 Oct 11:23

I admit, I laughed harder than I should of.

27 Oct 23:29

Friendship Magazines, 1948-1954 Many thanks to research...













Friendship Magazines, 1948-1954

Many thanks to research assistant Kyle McCulloch!

27 Oct 04:15

A comic about Seagulls.If you feel like this comic doesn’t...











A comic about Seagulls.

If you feel like this comic doesn’t accurately represent you, and that you personally don’t act like this, good. That means this comic isn’t about you.

If you DO act like this, and are working on a counter argument about how not all _____ are ______ , well that’s just disappointing. 

26 Oct 18:24

historicaltimes: Formula One World Champion Jackie Stewart...



historicaltimes:

Formula One World Champion Jackie Stewart wearing an early helmet camera to capture on-board footage, 1966.

26 Oct 20:06

Sometimes when your Bored ... brilliant ideas fill your mind

26 Oct 19:54

19th century spring-loaded carved dick in a box



19th century spring-loaded carved dick in a box

25 Oct 19:29

Sorry you didn't get the job

25 Oct 22:49

Bring your children to work day

26 Oct 04:07

Inappropriate in every sense...

25 Oct 02:00

Using Excel to Watch Movies at Work

by Josh Marsh

excelMediaPlayer

The Excel subreddit exploded earlier this week when redditor [AyrA_ch] shared his custom spreadsheet that allowed him to play video files on a locked-down work computer. How locked down? With no access to Windows Media Player and IE7 as the only browser (all plugins disabled, no HTML5), Excel became the unlikely hero to cure a 3-hour boredom stint.

Behind the cascade of rectangles and in the land of the Excel macro, [AyrA_ch] took advantage of the program’s VBA (Visual Basic for Applications) functions to circumvent the computer’s restrictions. Although VBA typically serves the more-complex-than-usual macro, it can also invoke some Windows API commands, one of which calls Windows Media Player. The Excel file includes a working playlist and some rudimentary controls: play, pause, stop, etc. as well as an inspired pie chart countdown timer.

As clever as this hack is, the best feature is much more subtle: tricking in-house big brother. [AyrA_ch]‘s computer ran an application to monitor process usage, but any videos played through the spreadsheet were attributed to Excel, ensuring the process usage stayed on target. You can download it for yourself over on GitHub.


Filed under: security hacks, software hacks, video hacks
24 Oct 17:24

The geography of NFL fandom.



The geography of NFL fandom.

17 Oct 05:29

Hispanic supermarket coming to south Downey

Cary Renquist

Wow. Downey is finally evolving? A few years ago somebody was going to put a supermarket in that building called "Fiesta Mart" -- the city made them change the name to "Fresh Mart" (because old white farts). It never did open...

DOWNEY aS' Vallarta Supermarkets will open a grocery store at the mostly-abandoned Beach's Market property on the southwest corner of Imperial Highway and Paramount Boulevard. Councilman Mario Guerra made the announcement at a town hall meeting he hosted Wednesday night at the Barbara J. Riley Community and Senior Center.

21 Oct 21:26

As a grown man, I thought this was a better use for my ice maker...frozen candy dispenser!

Cary Renquist

Genius

21 Oct 23:57

Andy Freeberg Guardians In the art museums of Russia, women sit...





















Andy Freeberg

Guardians

In the art museums of Russia, women sit in the galleries and guard the collections. When you look at the paintings and sculptures, the presence of the women becomes an inherent part of viewing the artwork itself. I found the guards as intriguing to observe as the pieces they watch over. In conversation they told me how much they like being among Russia’s great art. A woman in Moscow’s State Tretyakov Gallery Museum said she often returns there on her day off to sit in front of a painting that reminds her of her childhood home. Another guard travels three hours each day to work, since at home she would just sit on her porch and complain about her illnesses, “as old women do.” She would rather be at the museum enjoying the people watching, surrounded by the history of her country.

1. Stroganov Palace, Russian State Museum

2.Matisse Still Life, Hermitage Museum

3.Konchalovsky’s Family Portrait, State Tretyakov Gallery

4. Veronese’s Adoration of the Shepherds, Hermitage Museum

5. Rublev and Daniil’s The Deesis Tier, State Tretyakov Gallery

6. Michelangelo’s Moses and the Dying Slave, Pushkin Museum

7.Malevich’s Self Portrait, Russian State Museum

8. Nesterov’s Blessed St Sergius of Radonezh, Russian State Museum

9. Petrov-Vodkin’s Bathing of a Red Horse, State Tretyakov Gallery

10. Kugach’s Before the Dance, State Tretyakov Gallery

20 Oct 19:37

Photo









20 Oct 19:52

God dammit.

Cary Renquist

At least they are the same color... I had two pairs of shoes that were exactly alike except one was brown and one pair black -- of course wore brown/black at least once. Also did it with a pair of black shoes that weren't even really alike... Not a morning person

18 Oct 21:22

Found Asian Brad Pitt while in Beijing

19 Oct 14:45

Tempest Storm

19 Oct 15:22

Photo



19 Oct 21:06

cows cows cows

19 Oct 22:07

Photo





20 Oct 01:15

Frozach Submitted

18 Oct 00:57

Hey kids, wanna see a magic trick?

18 Oct 09:06

The Most Interesting Man in the World

17 Oct 14:13

How the brain leads us to believe we have sharp vision

We assume that we can see the world around us in sharp detail. In fact, our eyes can only process a fraction of our surroundings precisely. In a series of experiments, psychologists have been investigating how the brain fools us into believing that we see in sharp detail.
16 Oct 23:14

I’d lost track

by PZ Myers
Cary Renquist

I'm just 1 year old on Saturn...

Good thing the BBC was keeping count: my heart has beaten 2 billion times in my lifetime. It also tells me I’ve just turned 30 on Mars.

Check out all the information the BBC has about you.

15 Oct 14:53

Lemon Ginger Tartlets

by clotilde

Lemon Ginger Tartlet

It’s been almost ten years since I was first in touch with Claire, the talented author of the pioneering natural foods blog Clea Cuisine, and over time we’ve built a simple and sincere friendship that means a lot to me.

Clea is one of those rare persons who radiate with confidence and serenity, as if the turmoil of the outside world and its latest trends left them unfazed, so busy they are following their own path, guided by their own taste. These qualities have earned her a crowd of loyal and engaged readers whose food lives she has often changed, as one of the very first in France to write about agar agar, rice flour, and almond butter.

And so when she suggested a culinary exchange between our respective blogs, I accepted without a moment’s hesitation: the idea was for each of us to pick three recipes on the other’s blog, combine them vigorously in a shaker, and come up with a new recipe inspired by the mélange.

The opportunity to dive into one another’s archives was not the least of the associated perks, and I personally chose her Cream of carrot with white miso and ginger, her Chocolate and ginger pudding with agar agar, and her Ultimate lemon tart.

Initially, I decided to make a lemon tart flavored with ginger and white miso — you can read more about using white miso in desserts. But my preliminary tests did not convince me that white miso had its place in this recipe, so I shelved the idea and opted instead to make lemon ginger tartlets, which delighted all who had the chance to sample them.

The pairing of lemon and ginger no longer has to prove itself, and all I had to do was add finely grated fresh ginger to Clea’s lemon curd recipe. I share her taste for a very tangy lemon tart — i.e. not very sweet — and to me the formula below achieves the perfect balance. This vividly flavorful lemon ginger curd could also be prepared for its own sake, to spread on a pretty brioche, pimp your yogurt, garnish crêpes, or dip a spoon in (I won’t tell).

For the crust, I chose to follow the recipe for pâte sucrée that pastry chef Jacques Genin uses and shares in his little book Le Meilleur de la tarte au citron (The best of lemon tarts). It is very easy to make and lovely to handle, and it forms a delicate and crisp tart shell in perfect contrast to the unctuous curd.

And to see the idea that my own archives sparked for Claire, head over to her post (in French) on Pasta with almond-zucchini gremolata and roasted onions.

Join the conversation!

Do you know people like Clea who inspire you with their poise and taste? And how do you like your lemon tarts — tangy? sweet? with a layer of meringue on top?

Lemon Ginger Tartlets

Lemon Ginger Tartlets

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 8 hours, 30 minutes

Makes six 10- to 12-cm (4- to 4 3/4-inch) tartlets.

Lemon Ginger Tartlets

Ingredients

    For the dough (pâte sucrée); makes double to amount so you can save half for another time:
  • 175 grams (3/4 cup) unsalted butter, at room temperature, plus more for greasing
  • 125 grams (1/2 cup + 2 tablespoons) unrefined cane sugar
  • 60 grams (2/3 cup) almond flour (i.e. almond meal or ground almonds)
  • 2 large organic eggs, at room temperature
  • 1 large organic egg yolk, at room temperature
  • 1/4 teaspoon fine sea salt
  • 310 grams (2 1/3 cups) all-purpose flour, plus more for dusting
  • For the filling:
  • 4 organic lemons
  • 30 grams (1 ounce) fresh ginger, peeled and very finely grated125 grams (1/2 cup + 2 tablespoons) unrefined cane sugar
  • 1 tablespoon corn starch, combined with 1 tablespoon water (this is called a slurry)
  • 3 large organic eggs

Instructions

    Step 1: Prepare the pâte sucrée (at least 3 1/2 hours before baking and 8 1/2 hours before serving)
  1. In a large mixing bowl, put the butter, sugar, and almond flour. Using a flexible spatula, rub the butter into the dry ingredients until you get an even, sandy consistency.
  2. Beat in the eggs.
  3. Fold in the flour and salt, working them in just until no trace of flour remains. Don't overwork the dough.
  4. Turn the dough out onto the counter and knead gently just a few times -- maybe 5 or 6 -- so the dough comes together into a ball.
  5. Divide in two; if you have a scale, each half should weigh 400 grams (14 ounces). Wrap one tightly in plastic and keep in the refrigerator or freezer for another time. Place the other half on a plate -- that's the one you're going to use for the tartlets -- cover, and refrigerate for at least 2 hours or until the next day.
  6. Step 2: Line the tartlet molds (at least 1 hour before baking) and bake (at least 5 hours before serving)
  7. Divide the dough into six equal pieces; if you have a scale, each piece should weigh 65 grams (2 1/3 ounces).
  8. Have ready six tartlet molds, 10 to 12 cm (4 to 4 3/4 inches) in diameter, such as these. Grease them carefully with butter if they're not non-stick.
  9. Working with each piece of dough in turn (leave the unused ones in the fridge), roll it out into a thin round large enough to line one of your tarlet molds, keeping your work surface and your rolling pin lightly floured.
  10. Pâte sucrée 1
  11. Brush off the excess flour from both sides of the dough with a pastry brush, and fit snugly into a tartlet mold, letting the excess dough hang over the edges.
  12. Pâte sucrée 2
  13. Roll your pin firmly across the edges of the mold to cut off the excess dough (save these scraps to make cut-out cookies), and press the sides of the dough against the mold with your fingers to help them stay put. Return to the refrigerator for at least 1 hour before baking.
  14. Pâte sucrée 3
  15. Preheat the oven to 160°C (325°F) and bake the tartlets for 20 to 25 minutes, until golden brown. Don't underbake them: you want a good color so the crust is flavorful and holds up well to the filling. Transfer to a rack to cool completely while you make the curd.
  16. Step 3: Prepare the lemon curd and garnish the tartlets (at least 4 1/2 hours before serving)
  17. Grate the zest from 2 of the lemons into a medium saucepan, and juice all 4 of them. You should get about 150 ml (1/2 cup plus 2 tablespoons) juice. Add to the pan with the ginger, sugar, and cornstarch slurry.
  18. Put the pan over low heat and heat the mixture, stirring regularly with a heatproof spatula, just until the sugar dissolves.
  19. Beat the eggs in a medium mixing bowl, and whisk in the warmed lemon juice.
  20. Pour back into the pan and cook over medium-low heat, stirring constantly with the spatula in an 8-shaped motion to scrape the bottom and sides of the pan thoroughly. The curd is ready when it is thick enough that the spatula leaves a clear trace at the bottom of the pan.
  21. Lemon Ginger Curd
  22. Divide the curd among the six tartlet shells and even out the surface with the spatula.
  23. Place in the refrigerator to cool and set for at least 4 hours, and up to 8. Remove from the fridge 15 minutes before serving. These are best served on the day they are made, but if you have leftovers they will still be delicious the next day and the day after that.

Notes

  • If you don't have tartlet molds, use the same recipe to make a single tart, 25- to 28-cm (10- to 11-inch) in diameter.
  • This is a make-ahead recipe; start in the morning if you plan to serve the tartlets for dinner. If you plan to serve the tartlets for lunch, make the dough and line the tartlet molds the day before, then bake the tartlets, make the curd, and garnish in early morning.
  • The pâte sucrée can be used for any other kind of sweet tart garnished with fruit, nuts, chocolate, etc.
  • The lemon ginger curd can also be made independently and used to spread on toast or brioche, to garnish a cake roll, or to spread across the middle of a split yogurt cake.
  • To make the recipe nut-free, simply use this pâte sablée recipe instead of the above pâte sucrée.
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Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.

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