#HandPulled

[jjfarfante]

Hi!

In these rainy day i took the opportunity to select and review what i’ve accumulated over time!

Every time i Print, i do tests on different papers assemble collage of images!

NOW they are starting to much and i decided to show them !

I call her “Libellus” from samsara’s session print of their latest album!

The colours are even brighter, the salmon Pink paper definitely makes the various shades and combinations stand out!

Limited edition of 7 copies

Are NOW available!!!

[screenstretch]

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[markyrph]

HandPulled Chicken

[atenaneta]

i’m beyond grateful if you share! 

this is my etsy shop https://www.etsy.com/shop/atenaneta 

[morimatea]

The good times are rolling on.

[gotmolokoplus]

Chinese Handpull Noodles

[zamii070receipts]

HandPulled Chicken

[kariachi]

Concept: Videogame where you have to remove invasives from an area. Main actions would be tracking, trapping, and identifying- you're given a list of invasive species and a target species and your job is to find where these species are, lay a trap if they're an animal, and accurately identify and remove them from the ecosystem. At the end of each level you would be scored on if you retrieved the target number of the target species and how quickly the ecosystem recovers after- the more invasives there are in any given area over the course of a level the harder it is for the ecosystem to bounce back, and the invasives spread with each day you don't remove them, plus any non-invasives removed also hampers recovery.

You receive money at the end of each level dependent on your score, which would allow you to buy books on invasives (which would increase the size of the invasive list for each level), a variety of traps to catch different species, and I'm thinking you could have a rudimentary inventory system and by pulled carts to increase capacity. You would start with no cart, but be able to upgrade over time to a handpulled cart, then dog-cart, a donkey-cart, and finally an ox-cart, with each step increasing the number of things you can carry at one time without having to go back to your base an unload.

Each level would be a different region with it's own list of invasives, and the target species and number for each level would be randomly chosen when the level starts. To avoid player complacency, some species that are invasive in one level are native in another, so you have to make sure to check what you're dealing with so you don't accidentally cause damage.

Actually, on the topic, maybe one should go with a fictional setting rather than a real world one- say, Gorblech v Spain- just in case. Would suck to get something wrong and cause people to accidentally make trouble. You'd have to make sure to keep some realism in the way shit works- some invasives are charismatic, some natives are ugly or dangerous, etc- but it could be done, especially if you stick to analogues.

Kinda think the aftermath of a level should also be something players could go and look at, but I'm not sure how one would implement it. A better effect tying with better score, yes, but do you give the player the option of taking a wander around after each level? Have the camera pan over the recovered ecosystem at the end before throwing up the player's score? Don't know.

[mechanicalriddle]

froze my soup. gonna make some handpulled noodles...... at some point

[softicestories]

Handpulled Chinese noodles

[benihana-circumcision]

I need to go back to NYC. I need yi ji shi mo rice roll again like i need air. Oh my god . Xi'an famous foods I'll kill myself at your altar for a plate of handpulled beef noodles

[screenstretch]

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[1010lilfoot]

what monster do you want to see the dungeon mehsi crew cook up?

I can’t remember many fantasy monsters, but let’s see… I want to see them make sushi for sure! Something raw that’s safe to eat. Maybe handpulled/handcut noodles, a soup/stew (like jjigae), some dumplings from scratch (they’re fun to wrap with friends! ☺️)… I think it’d be fun if they had to cook something poisonous where you have to fillet it carefully like that one type of pufferfish.

[4uru]

Idk if its because amy parents are artists or every kid has this conversation. But i often find myself discussing commercials with my mother. And how commercials in earliear decades were an art form and now bangladeshi commercials are just hollow flashy corporate bullshit. They dont try to be memorable anymore. Even though more money is being put into it, theres no heart anymore like it once had. Theres no charm.

In bangladesh, commercials for a long time were painted on Rickshaws, which were handpulled in the begining, that art is still on rickshaws but the commercials are not. The artform stuck and is still there on every mother fucking rickshaw.

And tv commercials were so good that as a kid i would watch old commercial compilations for fun sometimes my mother would join. For her it was nostalgia. I still remember that one silly jingle my kindergarten classmates beat to death. It was silly and fun and it was a fucking sim card commercial i think. Now theres no whimsy or charm in these commercials. Even during my early internet days, i would not skip ads on yt. Bc some ads would make me stop.and watch the whole thing out of curiosity and anticipation. Idk

[pilgrimattinkercreek1974]

context. tired from a long day of lab work. only free evening for a week. hot brooklyn dyke who is willing to write paragraphs about media. meeting at a record store. would have to take the subway at least half an hr. or i can stay in my home eat noodles and be in my bed by a respectable 8pm. watch a movie maybe

[40sandfabulousaf]

大家好! It's been a long time since I've had cai fan (mixed dishes and rice) so I told the makan kakis (dining companions) to go ahead and have lunch without me whilst I eagerly made my way to the stall I used to frequent. That day, they served steamed fish, stirfried jik kua (hairy gourd) and scrambled eggs with onions. These are some of my favourite dishes, so I ordered them. All this nutritious goodness for $4.50? Yes please! Healthier than fastfood chains' $5 promotional deals, not only is our hawker fare better for us, it's delicious! I'll eat this over burgers and pizzas any day.

I used to shun lentils and legumes like I shun baked beans; I don't like their starchy textures. When I started having weekly simple breakfasts following Israel's genocidal war in Gaza, some of them were mini ready to eat meals of tuna and legumes, lentils, veggies and grains. What I found was, these food groups can be palatable if eaten with other proteins and vegetables. As I learn more about Palestinians' way of life in the midst of this genocide, including what they eat, my perception of lentils and legumes is changing. They're a means of sustenance for Palestinians at a time when food is very scarce. It doesn't feel right to thumb my nose at what they eat in order to survive. I decided to find ways to consume more lentils and legumes as a show of friendship to Palestinians.

Enter chickpea lei cha (ground tea rice). Years before healthy grain bowls were a thing, local lei cha stalls were serving up fibre-rich bowls of vegetables, tofu and peanuts on rice. They've since expanded their menu; customers can opt for chickpeas instead of brown rice. Chickpeas contain starch as well as protein and fibre, thus, they're a good substitute for refined carbs. To make a quick similar version of lei cha at home, mix together canned chickpeas, canned green beans, canned carrots, ready to eat sweet corn kernels, braised or roasted peanuts and tau kwa (firm tofu), then add seasoning of your choice. This resembles lei cha without the yucky soup. It's a very budget-friendly way to eat healthy at home. There's no cooking involved except for microwaving the tau kwa to warm it up.

Mummy and I decided to visit LeNu, a popular noodle house chain with several restaurants scattered across our country. There're several pork, chicken and fish noodles, with pork bone or tomato broth or dry and customers can have la mian (handpulled noodles), kway teow (flat rice noodles) or thick bee hoon (vermicelli). We decided to try their xue cai yu liu wei mian (fish and preserved vegetable simmered noodles) and shared sides of tree ear mushrooms in garlic as well as cold tofu with century egg and bonito flakes. Our kway teow came bathed in a robust, flavourful broth, topped with thick and tender slices of fish. It was so delicious that I'm bringing Pa to try it.

It's Friday in this region; time flies! The year end is very busy for many industries. We're not spared from the hectic pace and I'm starting to feel a little tired. Never mind, I brought forward some leave which I'll utilise in the first half of 2025 to catch up with friends or rest. There're some dear friends I don't get to meet very often due to conflicting schedules. I hope to catch up with them come January to March. I've also worked out what my New Year's resolution is and I'll share about it next month. For now, I'll plod on and look forward to when this frenetic pace is over. 下次见!