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So hear is a loaded cannon for every one; How do you paint fabric to make it look realistic. I personally tend to build up many layers of highlights and shadows and that how I do fabric, I may free hand a designee on but that really about it. I've notice wile going threw some of last years winners for reaper con that some of the fabric was painted in a almost stippled effect and it look more like a hand stitched/hand made dress or tabard. I have been trying to replicate this with no avail what so ever and going back threw old work I seem to have gotten something close back when I was learning to paint and I have no idea what I did to get that textured look. Any advice out there on how to get this look?
Ok so I'm 5 months from 40 and never painted a model in my life. But a group of friends and I have recently started a D&D 5e campaign on guys trip and really got into it. However it soon became apparent that stick pins and grid board suck. So i wanted to get some minis for our game.... I was looking at pre paints but those are few and far between or over priced so watched a few Youtube videos... got an itch and firgured why the hell not.... so since i live in bumfuq nowhere i ordered from amazon and ebay the types of figures i needed for our characters a dwarf cleric, elf ranger, and elf mage.... i started with the dwarf, figured it would be easier as my friend likes alliance in WoW and always plays dwarfs but soon learned metal paints are a pain in the rump to me. the elf i did last night and i think i see improvement over the dwarf attempt. though seeing pictures brought out the flaws i hope fix before clear coating either one. i was in such a newbie rush i primed before triming the extra mold lines on the elf but really i seem to be missing the trick even with a new knife blade the lines seem to splinter or split and not come off the model. maybe i need files? seems like there were alot of defects on these plastic minis... my mage is metal and much better and detailed. Please let me know what you think and where i may need to ficus my attention to improve. Oh and any and all tips on mold line/imperfection removal definately appreciated :-)
So of late I've been on a bit of a culinary kick wrt bread - I've been doing a lot of sriracha cheesebreads and the like to help handle something of an outbreak of avacados in the area, and we've valiantly beaten them back. So now, I've stepped on something new, that those of you who do a lot of technical baking may or may not have heard of: a japanese baking method called Tangzhong.
Anybody who's made choux pastry (profiteroles, eclairs, and the like) has at least a passing acquaintance with the method. Rather than simply using dry and wet ingredients mixed together, a third step is taken - to heat a part of the liquid and a part of the flour together into a heavy, choux-like paste before incorporating them with the rest of the recipe.
BECAUSE IT MAKES THE SQUOOSHIEST BREAD EVER.
(forgive the poop photos btw my phone is awful)
This is the recipe I used. I will be honest, I am a naughty baker, and didn't measure a gorram thing. Not one. Well, the eggs. I used two eggs. So I measured those. Heck, I barely even read how much I was supposed to use.
It fine, friendos. Life is chaos. Bread is chaos.
OH MY GOODNESS IT SQUOOSHY. This is easily the tenderest, lightest-crumbed bread I've ever made. One person I encountered while reading up on the technique described it as croissant-like, and that's pretty accurate - it definitely has the directional grain that a croissant does, although obviously without the super-thin layers. More of a tender, dense layering, where the whole thing is easy to pull apart. The bread I made was a pretty typical milk bread - the white soft sandwich loaves you get in Chinese grocers - that I obviously did up as pull-buns, but it would work fine as a loaf as long as you're willing to put the effort into shaping it.
And that's the key with this recipe, I think: shaping. You've gotta sort of... roll the dough into a flat rectangle, after it rises the first time, then roll it up into a tube? or else it didn't get flakey. I divided the loaf and then did that to each section, but I imagine there are several techniques.
Other than that... When you make it the dough will be WAY TIGHTER than you think it should (but not hard, just tight? if that makes any sense) - it's fine. Slap it and you won't dent it tight. It didn't get much softer after rising, either, the first time. I used an egg wash, you might not - up to you! It will be ROCK HARD crusted when it comes out - THIS IS A LIE. Give it 10 minutes to rest, it'll soften, but DON'T OVERCOOK IT or it won't.
Look at this bread:
(on it's side to vent steam)
mmm thassa sexy brad.
pat of cold butter:
MMM-MMM i am plating these like gordon ramsay is standing on my shoulder.
As another note, this dough can also be used to make tasty Bao, which are really not that easy to make unless you get the dough just right.
Hunk of dough:
Bao filling (in this case, pork & mustard w/ some additional water chestnuts for crunch)
The next logical step:
SO MANY BAO:
(And then the awkward last bit when you forget to take any pictures of the finished product...)
So yes, that was my week in breadmaking! It was tasty.
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