#Art allemand

[thecollectibles]

Swordtember 2024 by Hadrien Allemand

[justsomepaintingsforyou]

Those with no category

Rosy Light, Oscar Florianus Bluemner | 1927

Temma Bridge at Settsu Province, Katsushika Hokusai | 1834

[chainsawworld]

Video that me and one other person will understand

[thysia]

Erinye - Hadrien Allemand

[oooklathemok]

Hadrien Allemand

[tricornonthecob]

I had this brainrot in my head all week. Just two cuties dancing an allemande (???)

yeah she's dancing in her stays, don't worry about it, I assume they're alone or James wouldn't have indulged this side of himself I've decided that he has

I referenced this vid on youtube, which was an excerpt from something called Dancing Through Time. In my brief and poorly-educated searches on baroque dance, I came across two different ideas about what it was - a much simpler and less touchy-feely dance, and the one I linked above, which appears to be the 18th century version of grinding on the dance floor swing and actually looks like a lot of fun.

[granny-nyan]

Blue Chloé, acrylic painting on canvas.

Inspired by the german expressionist film The Cabinet of Dr. Caligari (1920). I recommend watching it it's really good!

[oviri7]

Adam et Eve [1507] - Albrecht Dürer

[leehamwriting]

Soutine et l'écolier bleu - Géraldine JEFFROY - 2019 - Ed. Fondencre

Quatrième de couverture − Marcel, gronda Soutine, maintenant prends la pose que je t’ai expliquée et ne me regarde pas travailler !− Tu mets directement la couleur ?− Que dis-tu ?− La peinture, tu la mets comme ça: paf! en gros paquets, sans dessiner ?− Oui.− Et si tu t’rompes ?− On prend des risques en peinture… parfois même, c’est le drame… mais dessiner c’est retarder le geste…

[literaryvein-reblogs]

Writing Notes: Food (5 Mother Sauces)

for writing your cooking and other food-related scenes

Mother sauces, first classified by French Chef Marie-Antoine Carême and later codified by Auguste Escoffier, are the starting points for countless ‘daughter’ sauces in French cuisine.

In 1833, Marie Antoine Carême published a classification of French sauces in his reference cookbook L’art de la cuisine française au XIXe siècle ("The Art of French Cuisine in the 19th Century").

These foundations are essential to traditional French culinary creations, but by adding various ingredients can be transformed into a wide range of sauces ready to enhance and complete different dishes.

The Roux

Master the making of roux (“roo”), and you will have a variety of French sauces at your fingertips.

Roux is basically cooking fat and flour together before adding in the liquid you want to thicken.

The fat used is generally butter, but oil or other fats can also be used.

The fat and flour cook together to cook out some of the floury, pasty flavor in the flour.

Cook the mixture for 5 minutes for white, 20 minutes for blond, or 35 minutes for brown roux.

The darker the roux, the nuttier the flavor.

When the liquid is added to the roux, and everything comes to a boil, the flour thickens the liquid, and you end up with sauce.

Four out of the five mother sauces are thickened by roux.

The 5 French “Mother Sauces”

1. Béchamel (“bay-sha-mel”)

Also known as a white sauce, this is a white roux whisked with milk or other dairy to make a white sauce.

White and just a tad bit thicker than heavy cream.

The flavoring is up to you, although the French like to do a little salt and pepper, while the Italians like to throw on a pinch of nutmeg.

Another traditional flavoring option is to steep the milk with a whole onion that has been studded with a couple of cloves and a bay leaf before being combined with the roux.

By itself, béchamel is quite bland, which is why it is usually cooked with other ingredients and not used as a finishing sauce.

Béchamel is classically served with eggs, fish, steamed poultry, steamed vegetables, pastas, and veal.

The sister sauces include:

Mornay = béchamel + Gruyère + Parmesan + butter

Cheese = béchamel + cheddar + Worcestershire sauce + dry mustard

Soubise = béchamel + onions + butter

2. Velouté (“vuh-loo-tay”)

It’s made similar to a béchamel, except in this case, stock replaces the milk.

A velouté is a blond roux whisked with chicken, turkey, fish, or any other clear stock.

The resulting sauce takes on the flavor of the stock, and the name is derived from the French word for velvet, which suitably describes this smooth but light and delicate sauce.

Commonly, the sauce produced will be referred to by the type of stock used, for example, chicken velouté.

Velouté is classically served with eggs, fish, steamed poultry, steamed vegetables, and pastas.

The sister sauces include:

Bercy = velouté +shallots + white wine + fish stock + butter + parsley

Normandy = fish velouté + fish stock + mushrooms + liaison

Allemande = veal/chicken velouté + liaison

Suprême = chicken velouté + cream

3. Espagnole (“es-puhn-yohl”)

Commonly known as brown sauce, this rich sauce is made using beef or veal stock, tomato puree, and mirepoix (meer-ph), which is a combination of diced carrots, celery, and onions, all thickened with a very dark brown roux.

If you’ve heard of demi-glace (deh-mee-glass), it’s nothing more than equal parts of Espagnole sauce and brown stock that has been reduced by half for an even more flavorful sauce.

Espagnole is rarely served on its own due to the strong flavors.

Espagnole is classically served with roasted meats like beef, veal, lamb, and duck.

The sister sauces include:

Bordelaise = demi-glace + red wine + shallots + bay leaf + thyme + black pepper

Châteaubriand = demi-glace + mushrooms + shallots + lemon juice + cayenne pepper + tarragon + butter

Madeira = demi-glace + Madeira wine

Mushroom = demi-glace + mushroom caps

4. Hollandaise (“hol-uhn-dehz”)

This is the one mother sauce not thickened by a roux.

Hollandaise sauce is an emulsion of butter and lemon juice or vinegar using egg yolks as the emulsifying agent (to bind the sauce), usually seasoned with salt and a little black pepper or cayenne pepper.

Heat control is essential here to prevent curdling of the sauce, and therefore, it is usually done in a double boiler.

Hollandaise sauce is classically served with eggs (Eggs Benedict), vegetables (especially asparagus), light poultry dishes, and fish.

The sister sauces include:

Béarnaise = hollandaise + shallots + tarragon + chervil + peppercorns + white wine vinegar

Chantilly = hollandaise + whipped heavy cream. The tomato sauce is classically served with pasta, fish, vegetables, polenta, veal, poultry, bread, and dumplings such as gnocchi.

5. Tomate (“toe-maht”)

Sauce tomate, better known as tomato sauce, is based on tomatoes.

A roux is traditionally used in making tomato sauce, but many chefs skip it because the tomatoes themselves are enough to thicken the sauce.

The classic sauce tomate is made with salted pork belly, onions, bay leaves, thyme, pureed or fresh tomatoes, roux, garlic, salt, sugar, and pepper.

If you don’t want to get that fancy, you can leave out the pork belly and roux to make a standard tomato sauce.

The sister sauces include:

Creole = tomato sauce + onion + celery + garlic + bay leaf + thyme + green pepper + hot sauce

Spanish = creole sauce + mushrooms + olives

Milanaise = tomato sauce + mushrooms + butter + cooked ham

Sources and other related articles: 1 2 3 4 5

If these notes inspire you in any way, please tag me, or leave a link in the replies. I would love to read your work!

More: On Food

[srahviola]

75% of the art that I've been working on these last two years has all been illustrations for my OoT suite, and it occurred to me that I haven't posted about half of them yet, haha! (I actually performed the whole thing last weekend with a live band as a part of another recital, so I'll hopefully have that video up soon!)

Prelude & Reel | Allemande & Sarabande | Waltz | Flamenco & Requiem Pt. 1 | Gavotte

(No, no, the Serenade of Water illustrations aren't at all inspired by MajorLink's Reflections and A Beautiful Moment animations over on YouTube. Not at all, never!)

[gamewarsstudios]

2024 Art Fight Part 1

Took part in Art Fight once again this year! Had a lot of fun. So many cool OCs. I drew plenty of attacks. Big shout out to everyone that took part. I hope you enjoy and stay safe, bye!

Nolas Arloth created by @mannymagpie

Callie and Rayle created by usernameeater

Peter Parker - Earth 1961 created by @year2000electronics

Mina created by Ze_Davil

Angel (Willow) Allemand created by @pepsispook13

Tessa Mann and Lucky Jones created by @cozylittleartblog

Starwell created by @starwell101

Comet and Pop created by @toastietv

Encorcell created by @scrimblopizzapalace

[justsomepaintingsforyou]

Rosy Light, Oscar Florianus Bluemmer | 1927

[everybodyknows-everybodydies]

tagged by @babyblueetbaemonster and @lemon-embalmer (thank you!! :D) for another wip share so -

another bit from one of the prompts I've got going but I may take it somewhere else instead :') you may be asking Mouse is there enough room in there for an impromptu allemande lesson. there is if you believe (and shove some stuff against the wall)

("Mouse Is Gay" art bonus while we are here below the cut)

more pinuptober cleaned up for sharing as we approach the end of the month! "completely unjustified modern AU" boldly won the people's poll and now I'm teetering on the dangerous edge of "if I'm already going full 'sexy librarian' here... what if I put reading glasses on her..........." not pictured: the forty billion necessary straight lines that are making this take forever because I love torturing myself apparently 😔

[thysia]

Angel - Hadrien Allemand

[oooklathemok]

Hadrien Allemand