3d animation tutorial

How to create realistic-looking pearls in Adobe Fireworks

noreply@blogger.com (mayavfx) — Wed, 06 Jul 2011 11:15:00 +0000

This tutorial will teach you how to create realistic-looking pearls in Adobe Fireworks.

Requirement

All Fireworks versions.

Tutorial

Final Product What You'll Be Creating

Step 1: Layer 1

A pearl is composed of 3 layers. Layer 1. Open a new document and draw a 30x30px circle and apply a radial gradient #999999 > #000000 and a Gaussian blur with a value of 0.7.

Step 2: Layer 2

Draw a second 30x30 circle on top of Layer 1

Apply an Inner bevel effect with the following values (see above).

Step 3: Layer 3

Draw a 9x9 px circle on top of Layer 2 with a white fill and apply a Gaussian Blur. Place it to the left of the pearl where the light is supposed to come from.

Step 4: Colors

To modify the color of the pearls, select the Hue/Saturation color filter.

Final Image

How to create realistic-looking clouds in Adobe Fireworks.

noreply@blogger.com (mayavfx) — Wed, 06 Jul 2011 11:13:00 +0000

All Fireworks versions.

Tutorial

Final Product What You'll Be Creating

Step 1

Open a new document with a blue background (#5FC0D6).

Step 2

Select the Vector path tool (P) to draw clouds.

Step 3

Select the stroke category: Viscious alien paint and select the stroke size: 26; 32, 44px, etc.

Step 4

Use the Vector path tool to scribble clouds.

Final Image

And that was Argentina! Some highlights

noreply@blogger.com (mayavfx) — Sun, 03 Jul 2011 01:45:00 +0000

So, that was Argentina. I am back, it’s only 5am BA time , and I have already been awake 3 hours. My flight back was rammed with a noisy school tour and lots of turbulence, so I am, well, very sleepy!

What a trip though. It was wonderful. So much to write about. For now, the first in a two part photo post, a little trip down memory lane for me and some highlights and a peek at future posts for you.

Roadside Parrilla in Buenos Aires

Ceviche at Sipan in Bueos Aires

Street tango dancer in Buenos Aires

Wood roasted empanadas in Mendoza

Veal cheek on the tasting menu at Astrid Y Gaston

Agronomists at the Argento Vineyard

Rush Hour Mendoza

Filed under: Argentina, Travel

Eating Argentina: Horseriding in the Andes and a Gaucha Lunch

noreply@blogger.com (mayavfx) — Sun, 03 Jul 2011 01:21:00 +0000

So, if you’ve been reading for a while, and especially if you are on twitter and follow me there, you will know that this trip to Argentina has been delayed twice.

I was supposed to go last November, after I won a trip for a piece published on Bibendum Times, sponsored by Argento Wines with my friend Denise, The Wine Sleuth. I watched from the sidelines (through wet Irish windows) as Denise explored, extended and eventually stayed for 3 months. Pure torture, I couldn’t wait. I had to postpone to January, and then had to postpone again. But, finally I am here, and it’s almost winter, but winter here is like Spring in the UK and it’s lovely.

I finally caught up with Argento Wines in Mendoza, and visited the Bodega, Casa Argento and had a wine tasting (more on that later, for now my favourites, as – almost – always, were the reds, especially the reserva Cabernet Sauvignon & Malbecs). The absolute highlight of the 2-day trip to visit them was a trip to Walter Subillo at his estancia, Estancia San Pablo at the foot of the Andes. I say the foot of the Andes but it’s actually at 1200 metres, which is higher than Ireland’s highest mountain (no great claim I know!).

Walter is a real life gaucho, farmer, and winemaker and lives self sufficiently here with his family. He takes people out on gaucho days, horse riding and fly fishing the traditional gaucho way. So, my crash course in being a gaucha began.

We started with a terrific breakfast of hot crispy gaucho bread with jams – one a lovely stringy melon one and the other cherry – with walnuts before progressing to some horse riding in the Andes.

Horses are notoriously big and cranky, and I am a bit unpredictable myself, so I was nervous but I really wanted to do it. After loading my carcass on to the horse we proceeded and I was thrilled to see that my horse was as lazy as me so we plodded along gently, always behind the others. I was afraid to use the accelerator (by kicking him) with much force.

We rode through the river, up a steep mini mountain, back down, up another, you get my drift. For about 2 hours. I was very proud of myself on my return until I saw a 3 year old get up on my horse. I know my place.

The day really kicked into gear with a terrific lunch. The Andes can be a harsh environment so food is preserved as much as possible, and mostly in Walter’s case it is homegrown.

In his cave were lots of preserved peaches in jars, brined olives, sun or woodoven dried tomatoes with herbs, a leg of ham, homemade salami, lots of jams including cherry. And lots of wine too.

We started with olives, homemade salami and tomatoes and – WOW. Those tomatoes were some of the best that I have ever eaten. The salami and olives were terrific too. Two plates towering with empanadas were too attractive to resist. We washed it all down with some Argento Malbec and proceeded to the next course.

Walter cooked up some trout he had caught in the river and some vegetables over an open fire and served it with a gorgeous fresh salad, more tomatoes with his own vinegar and bread. Delicious and so fresh tasting, it was nice to get a break from the meat.

And then the kid goat was served. Again, Walter’s own animal. Everything was served and I was very impressed to see the kids run to the wood oven and request the chitterlings. Walter’s 9 month old daughter was teething and nibbled on a warm goat bone. Argento Cabernet sauvignon accompanied me as I chowed down on some gorgeous kid goat ribs.

And then the beef. A big plate of beef. I was almost defeated but could fit a bit more in. It was – you guessed – terrific. New adjectives please.

Then to the fire where we had dessert of homemade fresh cheese, with some of those conserved peaches, homemade membrillo, Walter’s walnuts and preserved cherries. Beautiful and fresh, I was grateful for it, and left my coffee sit next to the fire to stay warm as I ate it. I envied the cat and dog sleepy underneath it. But they don’t have tv, eh?

And that was it. Not quite a gaucha (yet) but what an experience.

Details

Estancia San Pablo http://www.estanciasanpablo.com.ar

I did: US$150 per person horse riding or fly fishing with breakfast and lunch

Also available: US$250 per person for a full day horse riding /fly fishing / breakfast / lunch / dinner / accommodation

Filed under: Argentina, Travel Tagged: | Activity, Andes, argentina, Estancia, Estancia San Pablo, Gaucha, Gaucho, Gaucho Day, Horse Riding, Walter Subillo, Wine. Food

Some Thoughts on Book Writing and Starting a Food Blog

noreply@blogger.com (mayavfx) — Sun, 03 Jul 2011 00:51:00 +0000

The Guardian Word of Mouth published a piece today on bloggers that write books, or blogs that become books, including a mention of mine, and it prompted some interesting conversation. I find that I am talking to people about this topic more and more when they meet me now, especially when they hear that I have written a book. There is a always a lot of questions, somehow people want to understand how this phenomenon or trend has been taken seriously by publishers, also why the hell do I write a food blog so obsessively in the first place? So, why not a few words on that?

Firstly, starting a food blog (in the UK) in 2007, was a very different thing to starting one now. There was no expectation of anything coming of it. There were a few pioneers, but there simply wasn’t a culture of blogging about food particularly, certainly not in the way there is now. There seems to be far more food blogs than any other type of blog in the UK at the moment. Nor were there any success stories, book deals or expectations of free things to review like meals or products as there is now (if bloggers choose to accept them, I am not getting into that argument now!).

Instead, it was a raw, and I believe, honest pursuit. I am not for a second suggesting it is dishonest now, but new bloggers are in a far different environment. Paths have been beaten to journalistic careers and publishers doors, and there is now the possibility of a trajectory and of success in a food related sphere.

Starting a blog for me back then was little more that creating a trough for obsession and dissatisfaction with current pursuits. For me, I was very unhappy in my job and felt unhappy when I looked at where I was and where I was going to be, but I loved food, loved to cook, loved to create recipes, and I also loved to write. It was a natural, if unexplored path for me to follow, and from when I started, I enjoyed every minute and just wanted to get better at it. People responded well to the recipes which was incredibly encouraging, and I started to enjoy it more and more. It started to define my everyday existence.

Over the years publishers started to get in touch about doing a book, but the timing always seemed to be appalling for me. The last few years have been peppered with dramas which I won`t go into here and now. Writing a book has aways been a dream of mine (I realise it is for a lot of people), so I took it very seriously as I wanted to do it properly, and so I held off until I felt that I was in a place where I had something concrete that I wanted to write about in a book format. I think where people make the greatest assumption is the next bit, that a publisher will publish any blogger with an audience. That is simply not the case.

Before any publisher would take me seriously, even if they were the ones that made the first move by getting in touch, I had to have a concrete book proposal with a hook, something that defined it and made it stand out. For me that also meant something that made it very much me. My proposal was almost 30 pages of overview, book structure, recipes, feedback, table of contents and all other pertinent things. I met publishers to discuss it, defended my concept, took their feedback on, and when I found the publisher that was right for me – Quadrille – I signed with them.

Writing a book itself, is more difficult than I imagined. Writing full time for weeks and weeks, running into months and months is challenging (if still the best job that I have ever had). Recipe testing over and over begins to feel inhumane (but essential). At the end of it, I am left with my first book – Comfort & Spice, published this September by Quadrille – which I am very proud of, and I hope that you like it too.

And that is it. My story so far. Who knows what comes next, but I am not thinking like that. I am still enjoying this for what it is, and still loving writing about it all, every single minute.

Filed under: Book, Random

Observer Food Monthly Awards – Last Chance to Vote!

noreply@blogger.com (mayavfx) — Sun, 03 Jul 2011 00:31:00 +0000

Hi folks! One last mention of the Observer Food Monthly Awards. I was close last year but didn’t win, and that was mainly because I didn’t ask you to vote, so I am not making that mistake this year! The votes close soon (June 24th).

I would be very grateful for your vote. It takes seconds, you need a UK address, and you only need to fill in the blog bit unless you have other stuff you want to vote for too (I am sure you do). You can win great prizes too! A wine lover’s trip to Bordeaux, a meal for four at Dinner by Heston Blumenthal, an overnight stay and Michelin-starred lunch at The Manor House in Wiltshire, and lots more.

Aside from making me very happy, if I get shortlisted I *promise* to publish my chorizo jam recipe. See? Shameless. I withheld it for my book but I had so many recipes it didn’t make it in.

Otherwise, more Buenos Aires posts very soon, including the best truck stop parrilla eveer, ceviche at Astrid y Gaston (a sibling of the Peruvian original placed in the Worlds 50 Best Restaurants) and STEAK. Of course.

Observer Food Monthly Awards Voting Form

Filed under: Random

Recipe: Ricotta Frittata with Tomatoes & Fiddleheads

noreply@blogger.com (mayavfx) — Sun, 03 Jul 2011 00:02:00 +0000

Ricotta Frittata

Life is busy. Life is crazy busy. I’ve left my job and written a book (I am so excited to even type that!). It all happened in 6 months. In the middle of this my Dad has been seriously ill and I have been going home a lot. I have also been travelling elsewhere more than before. I have moved flat too.

I’ve chosen this life, and I love it, I wouldn’t change a thing. Working doing what you love means that work never stops, and being so busy does take a toll. I have been ill more than is normal and I am growing pretty tired of it. I hate being ill at all.

So today as I sat here coughing and wheezing with a scratchy throat, I felt depressed. I needed to eat something that would make me feel good and really wouldn’t take any time to cook or much effort to source the ingredients. I dragged my carcass to the local Waitrose and my face lit up when I spied there on the shelf Laverstoke Park Farm Buffalo Ricotta.

HOORAY! I adore this stuff and when I visited the farm last year I asked if they had any plans to make it, to be met only with an echoing NO. Disappointed. But now they are making it and joy of joy I can get it less than 10 minutes away. So into the basket it went and I skipped/coughed my way home.

I combined some eggs with the ricotta and whisked it with a pinch of salt until the ricotta was the size of breadcrumbs. I then sautéed some sweet small tomatoes and some fiddleheads (I still have a mini stash!) with a clove of finely chopped garlic. When soft I added the egg mixture and popped it into the oven to bake. 15 minutes later a puffy joyful frittata awaited me. It made me smile.

Now why haven’t I done this before? It was so lovely and light a perfect summer dish and very quick too. No fiddleheads? Increase the tomatoes or add some asparagus, whatever works for you. This is perfect quick lunch food for friends to be eaten in the sunshine with some salad.

Recipe: Ricotta Frittata with Tomatoes & Fiddleheads

Serves 4

Ingredients

6 large eggs (free range organic if possible)
200g good ricotta
150g good cherry tomatoes, halved
12 fiddleheads, trimmed and washed (or asparagus spears)
2 tbsp chopped fresh basil
1 clove garlic, peeled and finely chopped

Preheat your oven to 180 deg C.
Sauté the tomato and fiddleheads in some oil for about 5 minutes until softening. Add the garlic and after a further minute take it off the heat.
Combine the eggs and ricotta and beat or whisk until the ricotta is the size of breadcrumbs. Season with some sea salt.
Add the tomato mixture and the basil and stir through. Pour into an oiled frying pan with oven proof handle or large pie dish and bake for 15 minutes.
Check progress (it will depend on the size of your pan). When the frittata is set and golden and all puffed up it will be ready to devour.
Enjoy!

Filed under: Eggs, Quick Dish, Recipe, Vegetarian Tagged: | Fiddleheads, Frittata, lunch, Ricotta, tomatoes

Comfort & Spice Update! New Lovely Cover

noreply@blogger.com (mayavfx) — Sat, 02 Jul 2011 23:32:00 +0000

Comfort & Spice! Remember that? My cookbook! It seems so long ago that I handed the manuscript in and I have been travelling so much since. We are drawing closer to the publish date now though (September 5th) and it is getting exciting.

Exciting, and I am slightly nervous, I must confess. It is normal to be so, I think. Especially for your first book. I have put so much of myself into it, it feels a little raw. I think it must be like watching a first child go to school and hoping that they will be ok. Of course I am very proud of it too. I just hope that you like it as much as I do.

I love the new cover. The first cover was a temporary one and this one I feel really represents me and the content a bit better. As one reader said, it’s roast beef pink too!

So, don’t forget you can pre-order it on Amazon, and if you do you will get it earlier than in the shops. It is usually at least a week earlier, from my own purchases. If you hit “like” on the amazon page (just beneath the title on the amazon page), it helps increase the profile of my book page on Amazon too :)

On a seperate note, the OFM Awards votes close this week on the 24th, so don’t forget to get your vote in! If you want to just vote for the blog section, you can do that too, and it just takes seconds. Every vote does really count, and I appreciate yo taking your time to do it.

Filed under: Book, Comfort & Spice Tagged: | Book, Comfort & Spice, Cookbook, Cover, Quadrille

Greetings from Buenos Aires: Now Almost Awake!

noreply@blogger.com (mayavfx) — Sat, 02 Jul 2011 23:08:00 +0000

Rabbit Empanaditas on the terrace (oh YAWH!)

Greetings from Buenos Aires folks. I am on holiday – true – but have also been working writing more recipes, so I don’t feel like I am on holiday just yet.

Tomorrow.

The beauty of being on holiday here in Argentina, is that in the lovely hotel that I am staying in (Fierro Hotel), I can work from my desk in my room and eat Rabbit Empanaditas (with rabbit, onions, nuts and apple) served with a gorgeous sweet and sour sauce. I will definitely have to try and make something similar when I get home!

Otherwise there has been steak, and it’s as good as you’ve heard. The portions are enormous too. I had a half portion of steak ribs for lunch yesterday and had to waddle home after. (I had also had another large empanada and some morcilla – you just have to try, don’t you?).

I had such steak and malbec confusion that I tried to pay the waiter 4 times the price in the wrong currency. Thankfully he was honest and kind. He was actually quite cross with me and told me off. I then gave him a really generous tip in thanks, which seemed to annoy him further as he clearly thought I just didn’t get it. Hey ho.

Gorgeous heated roof top pool (*sad face*)

And it is for this reason sadly, and for many similar ones that preceded this, that I won’t be exposing my empanada pocked bod-ay at the rooftop pool. Next time when I am a slim jim once more! When I started blogging I was a svelte size 10 and a big eater, so it should be ok to get back to it, no?

Sorry, I couldn’t hear you, I was eating an empanada.

Ciao for now folks! Back soon with some steak stories and some Buenos Aires tasting menu action. A supper club too! (Although they are called something else here).

Filed under: Argentina, Travel

A Sleepy Hola from Buenos Aires

noreply@blogger.com (mayavfx) — Sat, 02 Jul 2011 22:40:00 +0000

Greetings from Buenos Aires, folks! You remember that trip to Argentina that I have had to postpone twice? The one to Argento in Mendoza and also a little while in Buenos Aires back in November, rescheduled to January, then rescheduled to, well, now? Well, finally I am here. Yeehaw!

I arrived this morning after a night flight so I am a little fuzzy, but I have had my first meat and malbec escapade in a local Parrilla so I am happy. Very pleasant half bottle of malbec, very pleasant bife de chorizo, chimmichurri to rub it all in, a big pile of mash and a lovely pickled aubergine thing. A huge basket of bread too. Just me to eat it all!

The steak was lovely, even though they cook it well done here, it was still very nice. Never thought I would say that. I have been practicing the Spanish for rare steak since as imagine how much better it would be? It all came to £20 and was a lovely afternoon. Who’s complaining about how the steak was cooked? Not me, I just want to try it rare, that’s all.

The hotel I am staying in is billed as the hotel for gourmands in Buenos Aires. Happily, it’s also near lots of the places that I want to try. I somehow completely missed that the restaurant here is supposed to be great too. I just don’t generally expect that in a hotel.

How so? For one, there are goat sweetbreads on the menu, which I am very excited to try. Also, a rooftop pool, but I am more excited about the sweetbreads. That’s my priorities right there for ya! It’s linked, those kind of obsessions don’t make for a good bikini body.

A sleepy over and out for now. Apologies if this is meandering, that’s the way my brain is set right now. Clogged with cakes, steaks and a little veen-oh. I fear that I shall be like a mis-shapen dumpling in a dress with two peg legs by the time I return. But I will be happy, won’t I? I think so.

I will be back soon with more including details on the hotel, dinner et al. I know lots of you have plans to visit Buenos Aires and you have asked me to tell you all about it. Well, I would have anyway, wouldn’t I? Because that is what I do :)

Filed under: Argentina, Travel

Recipe: Smokin’ Hot Red Eye Ribs

noreply@blogger.com (mayavfx) — Sat, 02 Jul 2011 22:11:00 +0000

Smokin' Hot Red Eye Ribs

Now I loved that bacon jam. And it opened my eyes to using coffee in a marinade. Why not? It worked so well there it was bound to be a winner. Then a friend told me about red eye gravy, a coffee gravy served over ham in the American deep South. Coffee and pork are two of my favourite things in this world. The die was cast.

Pork ribs are a much under valued and underused cut of meat. So cheap, so full of flavour, I expect it must be because people don’t know what to do with them. (fyi – in response to a comment below – I am of course referring to the UK & Ireland here. I know they eat lots of them elsewhere). Marinaded ribs are wonderful on the BBQ but also great cooked low and slow in the oven until the meat teases slowly from the bone. Then, and only then, are they are ready to eat.

Smokin' Hot Red Eye Ribs

The secret to all marinaded meat recipes is time, so make sure you marinade them for long enough. Aim for a minimum 2 hours, overnight is best. I used chipotle in adobo again in these, it is one of my favourite things to use at the moment. So versatile with a rich smoky heat. You can get it online quite easily if you are not an urbanite like myself. Otherwise substitute with your favourite chilli, or chipotle chilles (dried or fresh).

Now when choosing pork ribs you have two options: baby back ribs or spare ribs. I love both and on this occasion had some pork spare ribs to try from the London Fine Meat Company, an online butchers based in London. The ribs were big and meaty and delivered at £4.70 a pack (approx 12 big ribs in each). I will use them again, time is such a precious commodity these days.

I made these for friends and they loved them, hope you enjoy them too. These ribs were big so 3 per person was perfect. You may choose to make more, and why not when you are roasting them for so long. You might as well make the most of the oven. Shredded leftovers would make a great sandwich filling or Asian noodle salad.

Recipe: Smokin’ Hot Red Eye Ribs

Serves 2

6 pork spare ribs

Marinade:

500ml fresh brewed coffee
3 chipotles & 3 teaspoons of the adobo sauce (or substitute with chilli), finely chopped
80 ml cider vinegar
4 tbsp rich brown sugar like molasses sugar
4 cloves garlic, peeled and finely chopped
generous pinch of sea salt

Combine all ingredients for the marinade and massage ito the ribs. Cover and refrigerate for minimmum 2 hours, preferably overnight.
Preheat the oven to 150 deg C.
Put the ribs and marinade in a high sided tin and cover with foil.
Roast gently for 2.5 – 3 hours until the meat pulls off the bone, basting with the juices every half an hour.
Rest the ribs for 5 minutes under foil before serving. If the marinade hasn’t reduced to a sticky sauce (it should haev), reduce gebntly over a medium heat in a saucepan and serve poured on top of the ribs.
Eat with your fingers! It’s wrong not to.

Filed under: Barbecue, Pork, Recipe Tagged: | Barbecue, BB!, Chipotle, Pork, Pork Ribs, Recipe, Slow Cooked

Polpo Has a New Sibling & Da Polpo Hits the Mark

noreply@blogger.com (mayavfx) — Sat, 02 Jul 2011 21:47:00 +0000

Da Polpo has hit Maiden Lane, yet another great place to eat in Covent Garden. I could not have typed that 2 years ago.

Da Polpo comes from the team behind Polpo, Polpetto & Spuntino. It’s very hard to criticise anything that these guys do, because they do it so well. Impressive in itself, and doubly so when you consider the speed of the rollout.

Ordinarily I would be worried that somewhere I liked was expanding so quickly, but they do so in style, retaining the quality of the food and each place has its own distinct character. Styled, as the others have been with superb attention to detail to create a place that looks like it has always, effortlessly, been there.

Da Polpo & Prosecco = Happy Birthday! :)

Polpo Prosecco at Da Polpo

Da Polpo sits behind a traditional Venetian style bacaro facade. A long bright room with tables and seats at the bar sits above the aperol bar downstairs, which serves, of course, aperol, plus the full Da Polpo menu. The menu is similar to Polpo, with more of those meatballs.

Pork Shoulder & Pickled Pepper Pizzette at Da Polpo

I popped in for lunch earlier this week which was during the preview at 50% off. We treated ourselves to a bottle of Polpo prosecco along with meatballs (traditional and pork and fennel in a tomato sauce) – both very good, a pork shoulder and pickled pepper pizzette, terrific umami rich potato & parmesan croquettas (how I love that two new places José and here – have great versions of my favourite thing!), a lively and light fritto misto and a bright healthy heritage tomato salad. A perfect and indulgent lunch for two.

Fritto Misto & Heritage Tomato Salad at Da Polpo

Potato & Parmesan Croquettas at Da Polpo

We finished with some ice cream, mine was cherry & yogurt. I couldn’t help a cheeky dessert too, cheeky as it was basically a posh float of lemon sorbet with prosecco. It was my birthday you see, so I went to town a little.

Cheeky Dessert at Da Polpo

Ice Cream at Da Polpo

Prices are very good, as you would expect from their other establishments. Another notch on the polpo bedpost, and I certainly will be back for more.

Da Polpo, 6 Maiden Lane, Covent Garden

PS. I wouldn’t normally review a soft launch, but this was lovely, and I am off to Argentina on Saturday, so it was then or not for a month. Those of you that didn’t know about it will surely forgive me once you visit.

Filed under: London, Review

Eating Argentina: The Unexpected Magic of a Roadside Parrilla

noreply@blogger.com (mayavfx) — Sat, 02 Jul 2011 21:27:00 +0000

Well, hello! What's this?

Some awful days have the most amazing ways of turning themselves around. Take last Monday. I was stranded in Buenos Aires due to that nuisance of a Chilean volcano ushering an ash cloud east. No flights were to be had out of Buenos Aires so my long planned Mendoza trip was on hold and I was at a loose end. What to do?

I took a random decision to hit Buenos Aires on a bicycle and see what the city might hold. It was a wonderful day, made extra special by my phenomenally bad sense of direction leading me to a motorway on my bicycle.

I know.

(But don’t worry it has a great ending)

Bicycles aren’t allowed on the motorway, as I quickly found out, and so I got off and walked only a short distance before I spied some red chairs and a food truck. Well, what could it be?

Next to a crazy motorway where trucks whizzed and dirt whirled was the most amazing roadside parrilla (Argentinian BBQ), run by a young guy and girl and frequented by truckers.

They thought my arrival curious and hilarious, so promptly handed me the most terrific sandwich with a slice of meat cut from some beef ribs and some super spicy chilli sauce (most unusual in Argentina, they don’t like spice).

My pigeon Spanish wasn’t much use but enthusiasm and hand signals powered me through, and that terrific sandwich, the fantastic two who run the parrilla and those truckers made my holiday.

I loved it so much and found it so magical, in an attempt to share it, I turned it into a cartoon for you (from my photographs).

Filed under: Argentina, Travel

Oooops! Accidental Week Off. And LOOK!

noreply@blogger.com (mayavfx) — Sat, 02 Jul 2011 21:00:00 +0000

Oooops! Accidentally took a week off. Forced in part by a lack of internet in the pampas, a giant party and resulting incapacity in Buenos Aires and 27 hour door-to-door trip home, followed by – and currently in – jet lag.

BUT! Look at what greeted me when I got back?! So exciting.

LOOK! It's my BOOK! :)

Next people to get theirs will be folks that buy on Amazon – usually a little before the real life launch date.

Buy Comfort & Spice on Amazon :)

Filed under: Book, Comfort & Spice

Recipe from Argentina: Rabbit Empanadas

noreply@blogger.com (mayavfx) — Sat, 02 Jul 2011 20:32:00 +0000

Rabbit Empanadas at the Fierro Hotel, Buenos Aires

Rabbit Empanadas! I loved them. You loved the idea of them. I couldn’t just sit there and scoff them while tweeting the pictures then blogging about it so you could covet them, now could I? Well, I could but I didn’t think that fair. So, I asked the chef at Fierro Hotel – Hernán Gipponi – if he wouldn’t mind sharing, and very generously he did, and in English too. Thanks so much Hernán.

I read the recipe and thought, but of course! Rabbit confit, that explains why they were so rich and delicious. The wonton wrappers give a crisp, light and delicious shell. And the piquant little bites of apple, the sweet onion and the crunch of the pecan nuts. Well, I have to stop typing as I now want to order them again.

Make them, do! They’re gorgeous.

Rabbit Empanadas Recipe

Ingredients
1 Rabbit (clean, about 2kg)
rosemary (to taste)
garlic (to taste)
Olive Oil (enough to cover the rabbit)

2 Granny smith apple
2 onions, finely diced
50 grs pecan nuts

Wonton dough (8cm x 8cm)

1 egg (beaten)

Preheat the oven to 90 C. In a deep oven tray place the rabbit, crushed garlic and rosemary. Cover with plenty of olive oil. Confit for 45 minutes per kg of rabbit (about 90 minutes for a 2kg rabbit).

Clean the rabbit and shred the meat (taking care of not leaving any bones)

Saute the onions in a little olive oil. In a bowl mix the shredded rabbit meat with the apples, onions and pecan nuts (all finely chopped). Season to taste with salt, pepper and olive oil.

Place the mix with a spoon in a wonton dough square and paint the edges with egg. Fold in the middle forming a pocket and squeeze tightly so the empanadas won’t open while cooking.

Deep fry or bake the empanadas until golden brown.

Serve with a sweet & sour sauce dip of your choice. (we use a Hoisin / Worcestershire mix)

This makes about 60 empanadas, that can be kept in the freezer.

Filed under: Argentina, Rabbit, Recipe, Snacks, Travel

Ola José! José Pizarro’s New Sherry Bar Hits Bermondsey

noreply@blogger.com (mayavfx) — Sat, 02 Jul 2011 20:04:00 +0000

José Pizarro

At long last, José Pizarro, former head chef at Brindisa Group, has opened his sherry bar in Bermondsey. It’s as good as I hoped it would be, terrific food & wines are served at really decent prices in a lovely cosy room. Better than that, Josés warm personality is evident throughout, it’s really friendly and welcoming. Warm wood counters grace large windows, it’s predominantly standing room here, but that adds to the bustling vibe.

The wine list has been put together by Tim Atkin MW and Jo Ahearne MW, and features a terrific house cava by Babot at £6 a glass. I also really enjoyed a glass of Verdejo from (2010 Cuatro Rayas), a fresh and lively sauvignon blanc from Rueda at £6.50 a glass. There is of course the sherry which has its own comprehensive list. I have yet to explore this properly but will definitely be going back there to sample.

What of the food? There wasn’t a dud dish when I visited. My favourites were the divine croquetas, perfect tortilla, pisto with fried duck egg, albondigas iberico with spicy tomato sauce, gazpacho that tastes like it has come straight from Andalucia, and hake with allioli. Tapas prices range from £3.50 to £7. There are no reservations so just turn up.

José, 104 Bermondsey St, London, SE1 3UB

http://www.josepizarro.com/news/660

Filed under: London, Review Tagged: | Bermondsey, Jose, Jose Pizarro, London, Sherry, Sherry Bar, Spanish, Tapas

Eating Buenos Aires: Pizza, Fugazzetta & Empanadas at El Cuartito

noreply@blogger.com (mayavfx) — Sat, 02 Jul 2011 19:44:00 +0000

So you’re in Buenos Aires. Well, you’ve got to eat like a Porteño and go get yourself some pizza. You weren’t expecting that now, were you?

El Cuartito has been making pizza in downtown Buenos Aires since 1934. Not just any ole pizza, they serve the pizza peculiar to Buenos Aires, the fugazzetta (or fugazza con queso).

Fugazzetta at El Cuartito

Why pizza? There was a huge influx of Italian immigrants, particularly from Genoa in the 19th and 20th centuries to Argentina. Now, 25 million Argentines are of Italian descent (that is up to 60% of the total population). So, this naturally has had an enormous influence. There are Italian restaurants and pizzerias all over Buenos Aires, and El Cuartito is one of the old standards.

El Cuartito

Why go?

It’s brusque, big and noisy and fun. Bustling and joyful, I loved it. Eat at the counter or queue for a table. Either way, you will be having a proper local experience.

El Cuartito

The fugazetta is a slightly insane extremely rich deep cheese and onion pizza. If you eat a whole one I will clap you on the back and then call the ambulance. A couple of slices though, particularly at the end of the night, is heavenly. You haven’t been to Buenos Aires if you haven’t tried the fugazzetta.

El Cuartito

Empanadas are very good. Try the spicy beef one and the jamon y queso one.

El Cuartito

They serve fainá, a traditional chickpea based flatbread. You have to try that too.

El Cuartito

So go, and love it as much as I did. And don’t make the same mistake as me, have the dulce de leche flan. The fugazzetta and empanadas floored me and I couldn’t face it. In my defence, I had had a big lunch and dinner!

El Cuartito, Talcahuano 937, Buenos Aires, Argentina

Filed under: Argentina, Travel Tagged: | Buenos Aires, Empanadas, Food, Fugazzetta, Pizza, Restaurant, Travel

Eating Argentina: Mendoza! We’re in Empanada Country Now

noreply@blogger.com (mayavfx) — Sat, 02 Jul 2011 19:16:00 +0000

Best Empanadas Ever? Well, so far, yes :)

Where are the best empanadas in Argentina? Everyone says Mendoza but where exactly in Mendoza you will only know if you are a local. Happily I was with one.

I was feeling a bit peckish so asked if we could stop off for some empanadas after a long day whizzing around wineries. (It’s a hard life!). It was 5 hours since lunch but still 3 hours from our Argentinian dinner time so my tum was protesting severely. Sure, of course! And she promptly picked up the phone and put in an order.

Home of Amazing Empanadas!

20 minutes later we were at a small typical house outside Mendoza in a small town called Chacro. These are the best empanadas in Mendoza, I was confidently informed, she is very famous and lots of people come here.

An old lady in an apron answered the door and proceeded to joyfully tell us all about a local wedding the week before where one of 5 daughters of a local doctor married an Irish guy and 100 people from Ireland came for the wedding (we do that kind of thing!). She was very proud and thrilled to be there herself.

I got a quick tour of the rotisseria, I was only sad it was too late in the evening to try it. At the side were big jars of preserved peaches and large bottles of homemade tomato sauce. She proudly showed me her enormous outdoor wood oven where she makes her empanadas and her specialty, suckling pig. I was salivating.

Amazing Woodoven, Terrible Photo (Sorry!)

Then came the empanadas. In exchange for 25 pesos (£4) she gave us a paper wrapped parcel which I could not wait to open. In side were twelve gorgeous wood blistered empanadas, about half the size of their bigger Buenos Aires cousins, filled with the traditional Mendocian filling of beef, onion and eggs. Some use olives too but not these ones. apparently that is something the younger people do.

I wondered if we had over egged it, 12 empanadas for 2. I quickly discovered I had no trouble demolishing my 6. The crisp roasted pastry, incredibly savoury and with a gorgeous bite from pork lard, encased a rich gorgeous beef, onion and finely chopped egg filling.

Sadly, and appropriately, the recipe is secret. But, wow, another trip highlight. How will I ever leave Argentina? (I shouldn’t tempt that volcano).

Filed under: Argentina, Travel Tagged: | argentina, Empanadas, Mendoza, Travel

Silly Me! I Forgot to Mention YOU Can Win Great Prizes

noreply@blogger.com (mayavfx) — Sat, 02 Jul 2011 18:53:00 +0000

…. if you vote (for me? :) in the OFM awards.

There are lots of prizes and the chances are pretty good!

So, in exchange for a litte vote, you might win:

• A wine lover’s trip to Bordeaux

• A meal for four at Dinner by Heston Blumenthal

• An overnight stay and Michelin-starred lunch at The Manor House in Wiltshire

• A year’s supply of Riverford Organic vegetables

• A Gourmet Picnic hamper (for two winners)

• A Weber One Touch premium BBQ with tool set

• A personal wine tutorial and dinner at Orrery in Marylebone

• Afternoon tea at Bar Boulud

• Tickets to the Royal Academy Summer Exhibition plus dinner at the Royal Academy restaurant

• A year’s supply of Cafédirect coffee and Presso coffee-maker

• Harvey Jones chopping boards (for 10 winners)

• A tour of London’s Sipsmith distillery for 10, plus a bottle each to take home

Not bad now, eh?

So, what are you waiting for? VOTE HERE.

Filed under: Random

Modern Vintage: Classic Voices in Food From Quadrille

noreply@blogger.com (mayavfx) — Sat, 02 Jul 2011 18:30:00 +0000

I come from a large bustling Irish family and, as a result, spent my childhood creating random outfits with clothes handed down from my older cousins, which I think has contributed to my eclectic sense of dress today. Equally, I had cookbooks from my aunt and old ones from the library, and this has inspired a fondness and near obsession with gathering vintage cookbooks for my groaning cookshelf. One of my most prized possessions is my Grandmothers old cookbook. The problem is that, generally, they are difficult to come by today.

Our modern attitude that only current or new is valuable is really depressing so I was delighted to discover that Quadrille have started a new series of books – Classic Voices in Food – where they are publishing sometime forgotten but highly respected books. The first two are Modern Cooking for Private Families by Eliza Acton first published in 1845 and Madame Prunier’s Fish Cookery Book first published in 1938.

The books arrived bright and early with the postman at a startling 7.30am and I immediately tore into them. Bright and lovely hardcovers sheath hundreds of honest recipes, there is no pretentiousness here. They are such a lovely and interesting read.

They are also still very useful, if you discount the recipe for swan eggs of course. We don’t want the Queen hunting you down because you decided to indulge in some swan egg forcemeat. What if there was a baby swan inside too? Too many risks, not to mention the oft retold urban myth of a swan breaking your arm should risk stealing an egg too.

They really are a joy and an inspiration and I look forward to the next two, to be published in September. Boulestin’s Simple French Cooking for English Homes and The Gentle Art of Cooking by Leyel & Hartley, both of which were published in the 1920s. I recommend you try them out too.

Filed under: Book Review, Cookbook

Eating Buenos Aires! La Cabrera: Your Sweetbreads, are My Weak-Ness

noreply@blogger.com (mayavfx) — Sat, 02 Jul 2011 18:04:00 +0000

(the title should make sense to those compos mentis in the 80s ;)

In Argentina, you seek out beef. That’s a given. The Argentine and particularly gaucho diets until relatively recently consisted almost entirely of beef and all sorts of offal. All cuts fired over parrilla flames and served toppling on platters.

Nothing is wasted when an animal is slaughtered here, Argentines absolutely love offal. The sweetbreads (thymus and pancreas) are some of the best that I have ever eaten, simply cooked with lemon juice over some hot coals, the crisp offal taste rich and delicate. The chewy rich chitterlings (intestines) are fought over by children. When the bullocks are castrated, the testicles are slung on the parrilla to be eaten. It’s a time of year that all farmers here look forward to.

Wine list at La Cabrera

So, the Aubergine Parrillas (BBQs) are a must and they are everywhere. In Buenos Aires, I explored and visited quite a few. I have 3 favourites (so far!), the first being La Cabrera in Palermo.

Palermo is like the Notting Hill of Buenos Aires. Once quite a rough area it is now all glamour and gloss, with the associated price tag. It does have some really good restaurants though, and naturally the tourists flock here. With La Cabrera there is a lot of hype and so it is insanely popular (even now in low season) but it really lives up to the chatter.

It is actually split over two restaurants, and we chose to sit outside as it was a beautiful sunny day. We were lucky that we didn’t have to wait, but worry not if you do, they will give you sparkling wine to ease the torture.

Provoleta at La Cabrera

A must when in Argentina is the provoleta, a hallmark of the strong Italian influence here, it is an Argentine variant of Italian provolone cheese, waxy and firm, it cooks beautifully. Cooked in cast iron little pots until gooey and crisp, usually with herbs and olive oil it’s incredibly more-ish. A rich starter when lots of meat is due, but it is a must.

La Cabrera in Buenos Aires

La Cabrera is famous for its sweetbreads so we had to order those. We also, wisely, ordered a large rib eye between 3, and trust me that at lunchtime, with all of the side dishes and the salad (simply to ward off scurvy you understand!), it was enough. We needed to leave room for dinner.

Spinach with Tarragon / Mustard Sauce at La Cabrera

A word of warning when you order here, the Argentines like their beef well done, so be sure to order it to your liking. The sweetbreads arrived, and were enormous. Beef pancreas I expect.. I was grateful that I wasn’t eating on my own as I often do.

Sweetbreads at La Cabrera

A thin crisp coating gave way to a succulent rich mass. An uninitiated diner described them of tasting of delicious crispy fat. I couldn’t put it better although it does ignore the gorgeous lighter interior. The steak was rich and large. And all of those sides (all delivered with every order on the house) were playful and a nice distraction from all of that meat. Some spinach with a tarragon mustard sauce was gorgeous and we just slathered it all over the steak.

BEEF! Lots of beef at La Cabrera, Buenos Aires

Meaty spread at La Cabrera, Buenos Aires

We toddled off happily after. Not slayed but pleasantly full. Which is an acquired talent when eating out in Buenos Aires. A siesta is always in order here though, especially after a parrilla indulgence, so make sure you fit one in.

La Cabrera, José Antonio Cabrera 5127, Buenos Aires

Filed under: Argentina, Travel Tagged: | argentina, Buenos Aires, La Cabrera, Review, steak, Sweetbreads

Palate Cleanser: A Postcard from Buenos Aires

noreply@blogger.com (mayavfx) — Sat, 02 Jul 2011 17:39:00 +0000

Buenos Aires Streets - gorgeous paper shop in Palermo

So, here in Buenos Aires it is definitely all about the food. From the parrillas to the Peruvian ceviche, the asados to the empanadas.

There is so much more here though, it would be a crime to speak only of the food. Colourful shops and streets, eccentircities and lots of style. So, here’s a little palate cleanser before my next food post of things I’ve noticed and loved on the Buenos Aires streets and a few other random bits.

Buenos Aires Streets

Lovely light in my hotel room

Buenos Aires Streets

Superb ( and huge) breakfast at Fierro Hotel, Buenos Aires

Filed under: Argentina, Travel Tagged: | argentina, Buenos Aires, Travel

Digital Pounds - Make People Fat in Photoshop

noreply@blogger.com (mayavfx) — Sun, 26 Jun 2011 02:09:00 +0000

Today we will learn how to add gratuitous amounts of weight to someone in your photos. I would recommend that you use the technique on picture of yourself, celebrities, Facebook/MySpace friends, or whoever you want to see with a bit more pudge. You should have a basic knowledge of Photoshop and the paths tool to complete this tutorial. Once you get a hang of it you can enlarge people in a matter of minutes.

Step 1 ? Find a Photo

Find a photo of someone who needs a big more pudge. Higher resolution will work better, but are not necessarily required. Since we will be using the liquify tool, anything that is in front of the person?s body will also be distorted, so pick carefully. I will be using a picture of Steve Jobs in his Macworld garb for this tutorial. Picture credit goes to acaben at Flikr http://flickr.com/photos/acaben/541326656/

Step 2 ? Preparation

Open up your image in Photoshop and use the pen tool (or the marquee if you must) to isolate your subject. Duplicate the layer, then right click on the path with the pen tool selected and go to Make Selection. From there invert the selection (Shift-Ctrl-I) and press delete to clear the a background. This allows us to modify just the person and not mess up the background. Now you should have your subject isolated on a layer above the original.

Step 3 ? General Fattening

Bring your subject into the liquify filter by going to Filters-Liquify. Set your brush to pretty weak settings, I have included the settings I used for this photo (you brush size may vary).

The idea is to use the Forward Warp Tool (W), and the Bloat Tool (B) to make the subject fat. If you are not familiar with the liquify filter, the warp tool is sort of like the smudge tool without the blur. You can move pixels around without distorting them too badly. The bloat tool will enlarge the area that you click on. When using both of these tools the key is to use short strokes.
For the Warp tool you will want to go around the edges of your subject and pull them out. Start from a brush?s length inside the subject and pull out. You will want to set the brush size relatively large so the fattening appears uniform.

With the bloat tool, you should just put your cursor over the place you want to be bloated and click once. If that is not enough, click again (and so on). You do not want to hold down the mouse button because the image becomes distorted quickly. I would recommend a large brush for the bloat tool too.

If there is a specific area you do not want to be warped, click on the Freeze Mask Tool (F), and paint over the area you want protected. Click on the icon below it to erase the mask. Go around you subject and start adding fat with the warp tool and enlarging their features with the bloat tool.

Step 4 ? Feature fattening

Once you have gotten the general shape of the body to the size you want, move on to the smaller details. On their face, I would suggest using the warp tool to create jowls. Start at the top of their cheeks and stroke down. Then get out the bloat tool and set the brush to a size the covers their head. Click a few times until their head looks sufficiently fat.
I would encourage you to use the same technique on their cheek, and if your picture permits focus on the bottom of their torso to give them a beer belly. Around the hips, use both tools to make their hips wider then the rest of their legs. Love handles can be added with the warp tool.

Step 5 ? Clean up

Once you feel that you have added enough fat, press okay and wait for the liquify filter to return the results. Clean up the edges if any of them were cut out too sharp.You can now either keep the subject on the original background, or put them in from of a different background by copy and pasting or dragging the layer into a new document.

Now your subject should be fat! Enjoy!

Dig this tutorial?
Thank the author by sending him a few P2L credits!

abjam77

This author is too busy writing tutorials instead of writing a personal profile!

Flaming Fire Ball - Create an extremely unique blazing fireball effect!

noreply@blogger.com (mayavfx) — Sun, 26 Jun 2011 01:38:00 +0000

Make a 400x400 document. Now press "D" on your keyboard to reset the foreground and background colors to black and white. Make sure your background is BLACK.

Now apply Filter>Render>Clouds then Filter>Render>Difference Clouds on the background layer.

Now Filter>Artistic>Plastic Wrap and use these settings:

Now apply Filter>Stylize>Glowing Edges and use these settings as well:

Duplicate the layer and set the new duplicated blending mode to Color Burn:

Apply a Filter>Render>Lens flare right in the middle of the bottom layer. Use these settings or modify them to your liking:

With the bottom layer still selected press CNTRL+U and use these color settings:

Your done, heres my fire ball:

Tech Signature - Learn how to create a stunning tech signature - incl. brushes

noreply@blogger.com (mayavfx) — Sun, 26 Jun 2011 01:06:00 +0000

In this tutorial, you will learn how to create a tech signature like this.

Part 1: Getting Started

1. You will need the following brushes for this tutorial. Please download them and install them.

*Big Brushes 200 Tech Brushes
*Big Brushes 200 Tech Brushes Vol. 2
*Rust 'n Grunge
*abstractTieskevo
*Nightsky Brushes
*Other types of Tech, absstract, grunge, brushes may be used.

2. Make a new canvas size 350x150px with a transparent background.

3. On the first layer go to Filters>>>Render>>>Clouds. You may keep pressing Ctrl+F until you get a nice cloud you desire. This is what I have.

Part 2: Brushing

4. Now with your Brush Tool ( start using your Rust n' Grunge brush. Just choose random onces and brush it onto a layer. Also make sure to change the color of the bursh to sometimes white and sometimes black. Do this brushing to several layers. For example make one layer black and one layer white. This is my result. I went kinda easy on the gurnge brushes. I made it really light and did not put alot of detail. But every sig depends. You can't copy me. You have to bursh until you fell you burshing is good.

5. Do the same thing as step 4 but now use the abstractTieskevo burshes. Here is my results.

Part 3: Renders

6. Now you will have to find a good render. For tech sigs you will need to find special types of renders such as mech, cars, robots, etc. The render I used is below.

I had a lot of trouble finding GOOD mech redners. So when I found the good ones, I saved it to my PC and I will post these so you guys can use it.

7. Now you will have to cut out the render and resize it. First of all before you resize it, make sure your render is in a new canvas, not the canvas of your sig. Then go to Image>>>ImageSize. Make sure the follwoing are checked: Scale Styles, Constrain Proportions, and Resample Image. Also change the Resample Image to Bicubic Smoother. Then on the top under Pixel Dimensions change either the Height or the Width to one you want. This is what I put.

8. Now drag the render layer into the sig canvas. You do this Left clicking on your render layer and holding onto the button and then dragging the layer into the sig canvas.

9. Now your render is in the sig canvas. Now make sure your render layer is select and then press Ctrl+U. Now we are going to reduce the color of the render so we can better blend in the render. Lower the Saturation to -50 or any other number you like.

10. While the render layer is selected, go to Layer>>>Layer Style>>>Drop Shadow and leave the settings to default and then click OK.

11. We need to do one last thing before we finish off the rendering part. While your render layer is selected, take out your Lasso Tool and on the top change the Feather to about 20px.

Now with your Lasso Tool go around your render but don't be too carefully. Just carelessly go around your render.

Now go to Layer>>>Add Layer Mask>>>Reveal Selection or you can click the button shown in the picture. That button can be found in your layer pallet.

Now you should have something like this.

Part 4: Finishing off the Sig

12. Above all the other layers make a new layer and this is going to be our border layer. Now press Ctrl+A and then go to Edit>>>Stroke and put these settings.

Now do this again but for the size put 2px and for the color choose a color that is diffrent from all the other colors in your sig. I choose red. Now do do this again but color black and size 1px. You should have something like this now.

13. Take out your Magic Wand Tool and then click on the RED (or whatever color your choose) and then press DELETE on your keybord.

14. Just to make sure we are on the right track, so far you have have the layers in this order.

Border
Render
Layers of the abstractTieskevo burshes
Layers of the Rust n' Grunge brushes
Clouds

15. Ok above your abstarct brushes layer, make a new layer and start using the Nightsky Brushes. Remember like I said before. Just choose random onces and brush it onto a layer. Also make sure to change the color of the bursh to white. Do this brushing to several layers.

16. Now this is best part you guys have been waiting for. It is the part where we use the tech brushes. Take out your Tech brushes and then create a new layer above your Night Sky burshes layer and put these Blending options on it by going to Layer>>>Layer Style>>>Drop Shadow.

So now ever time you create a new layer for the tech brushes, just put those settings. Now start brushing with your tech brushes. Just choose random onces and brush it onto a layer. Also make sure to change the color of the bursh to white. Do this brushing to several layers. For each each layer with tech brushes your have, try to lower the Opacity of that layer to make it look better. You don't always have to do that. You just need to know when it looks right with or without the lowered Opactiy. In this tutorial I didn't lower the Opacity but when I made a tech sig before I did lower the Opactiy. Here is my result.

17. Ok we are almost done. Now we just need to add some color to the sig. Before we do that lets make sure we are on the right track. Make sure your layers are in this order.

Border
Render
Layers of the Tech burshes
Layers of the Night Sky brushes
Layers of the abstractTieskevo burshes
Layers of the Rust n' Grunge brushes
Clouds

18. Ok now select to Render layer and then go to Layers>>>New Adjustment Layer>>>Color Balance. Now and new window should pop up. In the Tone Balance part choose Midtones. I the Color Balance part, just play around with it until your get the color your best desire.

19. Repeat step 18 couple of times. This is my result.

20. This step is optional but I did it because my sig looks a litted to light or faded. I am going to make it stand out more. Go to Layers>>> New Adjustment Layer>>> Brightness/Contrast. Now mess around with the brighness and the contrast to make your sig better.

Part 5: Text

21. Sorry but make sure once again that your on the right tract. Make sure your layers are in this order.

Border
Brightness/Contrast Layer
Color Balance Layers
Render
Layers of the Tech burshes
Layers of the Night Sky brushes
Layers of the abstractTieskevo burshes
Layers of the Rust n' Grunge brushes
Clouds

22. Since we are making a techy sig, then we will need a techy font. The font I used is Acens. Also another good font you can use is called 01 Digitall. There are alot of many other techy fonts out there but you just need to look for them. A good site to look for them would be www.dafont.com. If you are going to add a subtext like me, then you can use the pixel fonts like Visitor.

23. After you have got the right font, just put the text in your sig and it should be under the color balance layer. Now you can just add Blending Options to the text layer to make the sig blend int more.

Final Product

This tutoiral is credited to KillSpanGFX

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Tutorial

Final Product What You'll Be Creating

Step 1: Layer 1

Step 2: Layer 2

Step 3: Layer 3

Step 4: Colors

Final Image

How to create realistic-looking clouds in Adobe Fireworks.

Tutorial

Final Product What You'll Be Creating

Step 1

Step 2

Step 3

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And that was Argentina! Some highlights

Eating Argentina: Horseriding in the Andes and a Gaucha Lunch

Some Thoughts on Book Writing and Starting a Food Blog

Observer Food Monthly Awards – Last Chance to Vote!

Recipe: Ricotta Frittata with Tomatoes & Fiddleheads

Comfort & Spice Update! New Lovely Cover

Greetings from Buenos Aires: Now *Almost* Awake!

A Sleepy Hola from Buenos Aires

Recipe: Smokin’ Hot Red Eye Ribs

Polpo Has a New Sibling & Da Polpo Hits the Mark

Eating Argentina: The Unexpected Magic of a Roadside Parrilla

Oooops! Accidental Week Off. And LOOK!

Recipe from Argentina: Rabbit Empanadas

Ola José! José Pizarro’s New Sherry Bar Hits Bermondsey

Eating Buenos Aires: Pizza, Fugazzetta & Empanadas at El Cuartito

Eating Argentina: Mendoza! We’re in Empanada Country Now

Silly Me! I Forgot to Mention YOU Can Win Great Prizes

Modern Vintage: Classic Voices in Food From Quadrille

Eating Buenos Aires! La Cabrera: Your Sweetbreads, are My Weak-Ness

Palate Cleanser: A Postcard from Buenos Aires

Digital Pounds - Make People Fat in Photoshop

Flaming Fire Ball - Create an extremely unique blazing fireball effect!

Tech Signature - Learn how to create a stunning tech signature - incl. brushes

Greetings from Buenos Aires: Now Almost Awake!