#rose salane

[mentaltimetraveller]

Rose Salane, You Hold the Wand, 2015-2016, Plaster and found object and frame with document

[thinkingimages]

The project [that premiered at the Whitney Biennial 2022: Quiet as it’s Kept] has been a long-term investigation, a very physical, haptic process of sifting through 64,000 coins that I bought at an MTA transit auction. The lot of coins was referred to by the agency as ‘slugs,’ which are counterfeit currencies that are used to trick coin-operated devices. However this surplus I received contained a variety of coin-like objects ranging from arcade and casino tokens, to restroom and car wash tokens, as well as religious keepsakes, pendants and batteries. All these items had been used by NYC commuters as bus fare payment from 2017 to 2019. I sat with this collection for two years after purchasing it until I came to understand the random patterns that formed the internal logic. Each coin traces a possible history; it could be a remnant from a major experience or a forgotten occurrence. I’ve identified five categories: Faith, Place, Chance, Imitation, and Blank. Every coin can fit into one of these categories. I am interested in the tokens’ ripple effect, speculating as to the amount of time an individual held onto the ‘slug’ and the multiple spaces the person passed through with this object. 

[zurich-snows]

Rose Salane – The project [that premiered at the Whitney Biennial 2022: Quiet as it’s Kept] has been a long-term investigation, a very physical, haptic process of sifting through 64,000 coins that I bought at an MTA transit auction. The lot of coins was referred to by the agency as ‘slugs,’ which are counterfeit currencies that are used to trick coin-operated devices. However this surplus I received contained a variety of coin-like objects ranging from arcade and casino tokens, to restroom and car wash tokens, as well as religious keepsakes, pendants and batteries. All these items had been used by NYC commuters as bus fare payment from 2017 to 2019. I sat with this collection for two years after purchasing it until I came to understand the random patterns that formed the internal logic. Each coin traces a possible history; it could be a remnant from a major experience or a forgotten occurrence. I’ve identified five categories: Faith, Place, Chance, Imitation, and Blank. Every coin can fit into one of these categories. I am interested in the tokens’ ripple effect, speculating as to the amount of time an individual held onto the ‘slug’ and the multiple spaces the person passed through with this object. 

....

[nawgnuskrap]

moyra davey, sarah lehnerer, sofia defino leiby, rose salane, sophie thun & marina xenofontos (curated by theresa roessler), taking notes.

[charcoaleats]

Make Authentic Chicken Biryani at Home

Biryani with chicken as a dish is a perfect blend of the richness of spices with the texture of basmati rice and succulent chicken, creating a flavourful experience that  wins hearts across the globe. From the spicy layers of Hyderabadi Chicken biryani to the subtle fragrance of Lucknowi biryani, each variant brings to the table its own unique flavor profile.

Let’s dive into the different recipes of chicken biryani and subtle techniques of how to cook chicken biryani and learn how to prepare these different types of chicken biryani at home, ensuring that you can master the art of chicken biryani like a true master chef.

 

 1. Hyderabadi Chicken Biryani Recipe

Ingredients:

 

·         500g chicken, cut into bite size pieces

·         2 cups basmati rice (soaked for 30 minutes)

·         2 large onions, thinly sliced

·         2 tomatoes, chopped fine

·         1 cup fresh yogurt

·         2 tablespoons fresh ginger-garlic paste

·         4-5 green chilies, slit

·         1/2 cup chopped fine mint leaves

·         1/2 cup chopped fine coriander leaves

·         2 teaspoons red chili powder

·         1 teaspoon turmeric powder

·         2 teaspoons garam masala

·         2 teaspoons biryani masala

·         6-7 strands of saffron soaked in 2 tablespoons warm milk

·         1/4 cup of ghee or clarified butter

·         Whole spices: 4-5 cloves, 2 bay leaves, 1-inch cinnamon stick, 3 green cardamoms, 1 black cardamom, 1 teaspoon cumin seeds

·         Salt to your taste

��

Preparation:

1. Marinate the Chicken: Mix the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, biryani masala, salt, half of the chopped mint and coriander leaves, now cover and refrigerate for at least 2 hours or preferably overnight. 

2. Cook the Rice: In a large pot, boil water with salt and whole spices. Add the basmati rice and cook it until it's about 70% done, now drain the water and set the rice aside.

3. Preparing the Fried Onions: Heat the ghee in a pan and fry the sliced onions until they turn slightly golden brown. Now drain on paper towels and set aside. 

4. Assembling the Biryani:

·         In a heavy-bottomed pot, layer the marinated chicken at the bottom.

·         Add a layer of the half-cooked rice over the chicken.

·         Sprinkle fried onions, the remaining mint and coriander leaves, saffron milk and a bit of ghee.

·         Repeat the layers until all ingredients are used up while finishing with a rice layer on top. 

5. Cooking (Dum Method):

·         Seal the pot with a tight-fitting lid or seal it with dough or aluminum foil.

·         Now cook on high heat for 5 minutes then reduce the flame setting to low heat and cook for 30-35 minutes. Alternatively, you can place a heavy pan/ tawa below the biryani pot and cook on low heat to ensure even cooking without burning.

·         When done, let it rest for 10 minutes before opening the lid. 

6. Serve:Gently mix the biryani before serving. Enjoy your biryani with raita or a side of salan.

 

2. Lucknowi (Awadhi) Chicken Biryani Recipe

 Ingredients:

·         500g chicken, cut into small bite size pieces

·         2 cups basmati rice

·         1 cup fresh yogurt

·         2 large onions, finely sliced

·         2 tablespoons of fresh ginger-garlic paste

·         1/4 cup fresh milk

·         10-12 cashews

·         1/4 cup ghee

·         2 tablespoons rose water

·         1/2 cup chopped fresh mint and fresh coriander leaves

·         Whole spices: 2 bay leaves, 4 cloves, 2-inch cinnamon stick, 3 green cardamoms, 1 mace, 1 teaspoon black cumin seeds

·         Salt to taste

 

Preparation:

1. Marinate the Chicken: Marinate chicken with yogurt, fresh ginger-garlic paste and salt. Set it aside for at least 2 hours.

2. Cook the Rice: Parboil the basmati rice in salted water along with whole spices to say about 70% then drain and keep aside.

3. Cook the Chicken: Heat the ghee in a pan, fry the onions until golden brown, then remove and crush half of them into a coarse paste. In the same ghee now add marinated chicken and cook until it's half done. 

4. Prepare Cashew Paste: Soak the cashews in warm milk for 15 minutes, then grind them into a smooth paste. 

5. Assemble the Biryani:

·         In a heavy-bottomed pot, first spread a layer of chicken at the bottom.

·         Next layer it with the flavored par-boiled rice.

·         Now drizzle the cashew paste, rose water, crushed fried onions, mint and coriander leaves.

·         Repeat the layers until all ingredients are used, finishing with a layer of rice on top. 

6. Cooking (Dum Method):

·         Seal the pot tightly with a lid, dough or foil.

·         Cook on low heat for 30-40 minutes, which is the traditional dum technique. 

7. Serve:Serve hot with a side of the tasty Lucknowi raita.

 3. Kolkata Chicken Biryani

Ingredients:

·         500g chicken, cut into bite size pieces

·         2 Boiled eggs

·         2 cups basmati rice soaked for 30 minutes

·         2 large potatoes, peeled and halved

·         2 large onions, thinly sliced

·         1 cup fresh yogurt

·         1/2 cup ghee

·         2 tablespoons fresh ginger-garlic paste

·         4-5 green chilies, slit

·         1 tablespoon of rose water

·         1 tablespoon of kewra water

·         1 teaspoon of sugar

·         1/2 teaspoon of nutmeg powder

·         1/2 teaspoon of mace powder

·         Whole spices: 4-5 cloves, 2-inch cinnamon stick, 4 -5 green cardamoms, 2 bay leaves

·         Salt to your taste

Preparation:

1. Marinate the Chicken: Marinate chicken with yogurt, fresh ginger-garlic paste, green chilies, salt and a little ghee. Refrigerate this for at least 2-3 hours. 

2. Fry the Potatoes: Fry the halved potatoes in ghee until they turn golden. Set them aside. 

3. Cook the Rice: Boil the rice with whole spices until they are 70% done, now drain and set aside. 

4. Cook the Chicken: In a large pot, heat the ghee and fry onions until they turn golden brown. Remove and keep them aside, now in the same ghee, add the marinated chicken and cook until it's half done. 

5. Assemble the Biryani:

·         Layer the fried potatoes at the bottom of the pot.

·         Now add the half-cooked chicken and then layer with parboiled rice.

·         Sprinkle fried onions, nutmeg, mace powder, rose water, kewra water and sprinkle a bit of sugar over the rice.

6. Cooking (Dum Method):

·         Seal the pot with a tight lid, dough or foil.

·         Cook on low heat for 30-35 minutes using the traditional dum technique.

7. Serve: Serve with boiled eggs on top which is a signature of Kolkata biryani.

  

 4. Mughlai Chicken Biryani

 Ingredients:

·         500g chicken, cut into bite size pieces

·         2 cups basmati rice soaked for 30 minutes

·         1 cup fresh yogurt

·         2 large onions, thinly sliced

·         1/4 cup fresh cream

·         1/4 cup ghee

·         2 tablespoons fresh ginger-garlic paste

·         1/2 teaspoon saffron soaked in warm milk

·         2 tablespoons rose water

·         2 tablespoons kewra water

·         Whole spices: 4-5 cloves, 2 bay leaves, 1-inch cinnamon stick, 3 green cardamoms

·         Salt to your taste

 

Preparation:

1. Marinate the Chicken: Mix chicken with fresh yogurt, ginger-garlic paste and salt. Marinate for at least 2 hours and set aside.

2. Cook the Rice: Parboil the basmati rice about 70% with whole spices, now drain and set aside.

3. Prepare the Chicken: Fry the onions in ghee until they turn golden brown. Remove and set them aside, now in the same ghee, cook the marinated chicken until it starts to release oil. Add the fresh cream and cook until the chicken is done. 

4. Assemble the Biryani:

·         Layer the chicken at the bottom of a heavy pot.

·         Next add a layer of rice.

·         Now, sprinkle saffron milk, rose water, kewra water and fried onions. 

5. Cooking (Dum Method):

·         Seal the pot tightly with dough or aluminum foil.

·         Cook on low heat for 30-40 minutes using the traditional dum technique.  

6. Serve: Serve with a side of raita.

 Final Thoughts 

Cooking chicken biryani at home is a rewarding experience, especially when you master the intricate techniques of marinating, layering and the dum process. Whether you prefer savoring the spiciness of Hyderabadi biryani, the subtlety of Lucknowi, the simplicity of Kolkata, or the richness of Mughlai, each of these recipes brings something unique to your table. 

With patience and practice, you can recreate these flavors at home, impressing your family and friends with your culinary prowess...and you know that for all your biryani cravings you can always call or order online Charcoal Eats, the biryani peopleand have any of your favorite biryani delivered hot and delicious right on your doorstep!

[3thurs]

Third Thursday events and exhibitions for October 17

The next Third Thursday — the monthly evening of art in Athens, Georgia — is scheduled for Thursday, October 17, from 6 to 9 p.m. All exhibitions are free and open to the public. This schedule and each venue’s location and hours of operation are available at 3thurs.org.

Georgia Museum of Art, University of Georgia

Artist Talk: Atlanta photographer Tokie Rome-Taylor, 5:30 p.m. — This program is presented in conjunction with an installation of Rome-Taylor’s work on view in the museum’s permanent collection galleries.

Yoga in the Galleries, 6 p.m. — This free yoga class surrounded by works of art in the galleries is led by instructors from Five Points Yoga and open to both beginner and experienced yogis. Sanitized mats are provided. Space is limited and spots are available on a first-come, first-served basis; tickets are available at the front desk starting at 5:15 p.m.

On view:

“Mind the Gap: Selections from the Permanent Collection” — Each work in this exhibition represents a snapshot of human experience preserved for future generations. Each connects us to the past while pointing toward the future. 

“Joel Sternfeld: When It Changed” — Joel Sternfeld’s photographs of the 2005 United Nations Climate Change Conference 

“The Artist as Witness” — Works from the museum’s permanent collection that respond visually to the exhibition “Joel Sternfeld: When It Changed”

“In Dialogue: On Wonder and Witnessing at Tallulah Falls” — 19th-century landscapes of Tallulah Falls and contemporary photographs of the area by Caitlin Peterson, illuminating the contradictions involved in marking off natural wonders and the paradoxes of witnessing nature. 

“Waffle House Vistas” — Photographs by Micah Cash taken from inside Waffle House restaurants, plus a newly commissioned time-based work.

“Saint Petersburg as Franz Liszt Saw It” — Organized in conjunction with the Liszt Festival at the University of Georgia’s Hugh Hodgson School of Music in October 2024, this exhibition features works on paper that show Russia at the time of Franz Liszt’s visits there in the 1840s.

“A Perfect Model: Prints after Anthony van Dyck’s Portraits” — Prints that attest to Anthony Van Dyck’s lasting impact as printmaker and portraitist.

Permanent collection: A wide range of the museum’s permanent collection is always on view, featuring painting, sculpture, works on paper and decorative arts from the Renaissance to contemporary periods.

The museum’s days of operation are Tuesday – Sunday. Reserve a free ticket and see our policies at https://georgiamuseum.org/visit/.

ATHICA: Athens Institute for Contemporary Art

ATHICA@675 Pulaski St., Suite 1200:

“COMPULSION: 2024 Juried Exhibition” — Featuring contemporary art in all media from all over the country and beyond. 4 – 8 p.m.

ATHICA@CINÉ Gallery:

“Garden of Dreams: Photographs by Austin Emerson” — Darkroom-based alchemical images.

Lyndon House Arts Center

"Inspired: Artworks by Students of the Clarke County School District” — This year's CCSD student art exhibition biennial features artworks by students inspired by Athens artists and creatives.

Ahndhi Stitcha’s VHS tape collection in the Community Collections case

“Art in a Bottle: Leonard Piha” — Local artist creates small sculptures inside glass bottles.

tiny ATH gallery

“Disposable Society: Adam Void” — Art by a multidisciplinary creator from Black Mountain, North Carolina, inspired by the devastation of Hurricane Helene.

The Athenaeum

“Fission or, Eclipse” — New York-based artist Rose Salane uses seemingly mundane objects to explicate systems of evaluation, exchange and organization that shape daily life, arranging collected items of disparate origin from personal and bureaucratic archives to better understand historic cycles through an object’s recovery and storage.

ACE/FRANCISCO Gallery

"Murmur Trestle: Photographs by Jason Thrasher” —Thrasher spent six years focusing his lens on an immersive exploration of the R.E.M. Murmur Trestle, photographing it within its changing natural environment.

“Grit Portraits: Paintings by Tobiah Cole” — Paintings of some of the artist’s friends from his many years at the Grit, a beloved restaurant formerly on Prince Avenue in Athens. A limited-edition fine art print of one of Cole's landscape paintings made in Maine will be available for purchase.

The Classic Center

“Legendary Georgia Musicians in Watercolor” — Jackie Dorsey’s homage to musicians who have called Georgia their home. 

“Linnentown Then and Now: The Johnsons” — Portraits by Caroline Ford Coleman.

—

Third Thursday was established in 2012 to encourage attendance at Athens’ established art venues through coordination and co-promotion by the organizing entities. 

Contact: Michael Lachowski, Georgia Museum of Art, mlachow@uga.edu.

[oqoqopopo]

Rose Salane, Confession 8, 2023, Returned fragment of Pompeii

[yorghez]

Rose Salane x Helmut Lang

[distantvoices]

Rose Salane by Zhenya and Tanya Posternak for Marfa Journal February 2022

[mentaltimetraveller]

Rose Salane, Detail View, A Site in Murmuration, 2023, 63 security cameras and wooden plinth, 50 x 300 x 300 cm

[wolfandquail]

Rose Salane, 64,000 Attempts at Circulation (2022)

(Slugs used to get into the subway acquired from a New York City MTA asset recovery auction)

[selbstparadies]

Rose Salane by Zhenya and Tanya Posternak for Marfa Journal February 2022

[444names]

every x-men ever from the comicvine site + american surnames

Abling Actatfin Affe's Agnet Alibs Apter Aquelaine Ateard Aubison Aveatt Averry Avert Avidy Babrequirle Bachampins Baimaynnam Bainnie Baregackes Barguest Barkock Barks Barthout Baundy Beash Bechip Bechition Beckmall Becre Becrutom Behilmayne Berosavanna Bersee Besint Bliack Blopers Bolon Boloneevark Boodgenhane Boodward Boopeng Bowersor Braking Brining Brinithy Brion Brobroacks Brodax Brons Bucasham's Buchmaned Buckine Bucklett Bureedoy Burfamberay Burfult Burges Burrect Cablaws Cadie Caineve Calenton Callson Camand Camerai Camort Cantinly Cariseman Carlds Carmemb Carts Casertostes Casoney Casts Cated Chahays Chaldon Chana Cheach Chnoral Cinly Clanges Clann Clans Clansher Clants Clees Clemarerez Clons Clubitain Clught Cockwent Comanic Comed Comedis Comer Comertes Cominso Coodaylo Coono Cosall Cosizer Couggen Coughewson Coylons Cruson Cully Curey Curnews Cycomer Daleord Danned Dantrayes Darza Dendeflern Dents Dersen Distarr Donoider Dowel Dunce Durclon Eadon Eldead Elloga Elsorgent Emers Estivar Evesisand Exaves Exild Extroes Fackson Fadley Fajarlon Fantin Fantorn Fardere Fichina Firdt Fison Folivera Forby Forride Fortenry Fraddo Fratervand Fries Fughenang Gairko Garna Garse Gaters Gibaucks Gillowle Gillured Ginvis Giorez Glarbisimey Glashart Gorgicalee Graffrad Gregatt Greverly Gricallane Grioll Grogar Guery Guiror Haarted Hanke Hannins Hanolace Hantors Haption Hardez Harrich Henton Herawle Herson Hicamed Hogillsous Hogoider Hopposidd Horman Hosal Hullenown Hunderon Hunley Hurmandean Hurnas Hyden Impower Indern Iniguyers Inine Inson Jamanets Japmagne Jarry Jilappordy Johen Johnobsto Joing Joininal Jonsfollis Jushirega Kaute Keravokelle Kestilker Kirbes Kniffiewson Kning Kwars Lacks Lainnix Lannesto Latle Leatevar Leaugge Legabraut Letimen Letornter Lever Liance Lintrorry Llannagani Lomadin Loneison Loptiones Lostiamen Luced Machayed Macrussak Madmic Manch Mancis Marna Marre Marvenn Masen Mashew Maspetch Mccrioncot Mcguirlyng Mclowlased Mclugshous Mcmideranks Mejohned Mensephook Merain Meros Meseng Mianded Mierks Mindes Minnetudly Mojaccation Mojoacketch Moliner Moorn Morgasso Morivellord Mortion Mostio Muitt Mundley Mutled N'gally Nallood Neane Niginn Niontic Nothcre Notsourned Oblion Offess Ollownson Oranichaner Oratt Orguabe Osent Packin Parmon Parret Pates Patfic Paton Pectescobb Pentregader Perrims Perse Persell Phratkinges Piell Poiratiance Poodulliver Pornes Posbaine Postard Postor Powmashogy Priffe Probstop Prordielps Prossus Puldelle's Purrest Putanne Rainge Ranks Rence Rerson Resta Retion Rette Retuthring Rewis Reyouremand Richallia Riong Roacot Rodens Rodounk Roliffega Ronuarley Rosban Roselley Rosing Rosmis Roudle Roughan Rover Ruitard Ryouppocan Sachn Sagne Salan Sanker Savaresed Sceassan Schan Sciplughter Scoper Seanan Sello Senan Sermashanc Shalton Shatews Shawyed Sheelpcann Sherges Shews Shewsons Shicarch Shithive Skruiley Smater Sonslealder Spiton Staner Stath Steralichap Sters Stever Stille Stird Stord Story Strey Suate Suppenn Surealvanto Sures Surnated Syley Tanfies Tantes Tayosbood Tease Tespieless Theall Thean Thrielso Thummem Torpare Tratiott Trobb Trolop Trombisters Trosharcerm Trostown Turan Turga Tuserbecone Twilchway Twill Undarven Undez Unlaniender Unowebecon Upday Uppoin Valeter Valing Vamimitts Vanno Vansol Vardt Vauturn Venettly Vessamicill Virlon Vititenne Vouged Waded Wadowmarto Wallicens Warnton Warretought Warson Wassann Wellister Werryder Wherand Whi'ant Whiguiter Whisted Wilarcamies Wilke Wilknowler Winge Witchip Wolicyce Woold Worms Xacksond Xavilly Xavous Xi'any Xilsh Yalenhamer Zieseblevy Zindantia

[daomaikeng]

ooo so basically recently whenever i have milk i get an upset stomach so like who knows wtf is going on w that,, my mum says im not (lmao desi things yk chai, rasmalai, salans lol) - our style is the same!! i love wearing things that just cover *everything*,, my fave flowers are between roses and alstroemerias! lol my background is all pink with a photo of ot5 on it (duh) and its got like an outline of hands two hand holding each other its v soft lmao aanyways i hope u have a lovely day! - 🎅❄️

oh are u lactose intolerant or summat? alSO UR DESI TOO YAY. i hate rasmalai; all sweets except for gulab jamun tbh. i think we’re gonna be friends for a long time <3 my mom says it’s bc im insecure, who’s gonna tell her it’s the truth 💀 also moms have a problem if we show skin and also if we wear covering clothes, tf. also i had to google that flower lol. they’re very cute! i have a rose plant in my balcony. ot5 rights bye (also larry breakdown time) 😔 random but we’re learning about nazism it’s so interesting hitler was a dick bye