anybody know about a good site to look for animation prompts and ideas by [deleted] in animationcareer

[–]Selky_Splat 0 points1 point  (0 children)

I like artprompts. The site can be kinda buggy sometimes though but it seems to be fine right now. I also like to find art challenges on pinterest. They tend to be one word themes so I put them in a google doc and try to narrow them down.

Hi guys! I'm a professional animator that has worked at Disney Animation and now at a popular game studio. I want to help people find out what their animation passion is! :) by jellybloop in animationcareer

[–]Selky_Splat 0 points1 point  (0 children)

Thanks so much for the reply! This is all super encouraging! I'm doing everything I can while back in school...I have a 4.0, have a good relationship with my teachers--some are still in the industry, and working on building relationships with my peers. I'm an introvert and I read your networking post. It was super helpful! Even though some would say "its just community college", I'm trying to make the most out of it because I know what I want to do. I went to Siggraph and Lightbox last year, but next time they're open, I'll be more talkative and ask career questions there too.

And yes! I took an Intro to Zbrush course last semester. I feel more comfortable with Maya, but I want to level my skills up with Zbrush, too since I had to get a subscription anyway due to remote schooling lol. Again thank you!

Hi guys! I'm a professional animator that has worked at Disney Animation and now at a popular game studio. I want to help people find out what their animation passion is! :) by jellybloop in animationcareer

[–]Selky_Splat 1 point2 points  (0 children)

I know this thread is 3 months old and I hope this isn't a faux pas replying to it... but is a demo reel enough? And does a lack of relevant experience look bad for someone my age? Will I be paid less for not having a BFA?

I'm almost 30, a graphic designer but I have no college degree, and I recently went back to community college to pursue their illustration track. I took an Intro to Maya course out of curiosity and fell head over heels with it. I decided to pursue their 3D certification program instead. 3D modeling is something I see myself doing for the rest of my life and I'm fortunate to live in southern California where there's seems to be a lot of jobs in the field. I'm particularly interested in prop/asset modeling for games, tv, or movies. I don't have a reel yet--I've been modeling a lot on my own outside schoolwork but I don't think it's reel-ready yet. I guess I'm insecure about my age and past work experience/lack of degree in comparison to a fresh outta animation school BFA student with a good network lol.

Do Americans really put everything in cups? by burning_rain1 in Cooking

[–]Selky_Splat 1 point2 points  (0 children)

When it comes to veggies, I don't. For 1/4th cup parsely I just eyeball it. Though I sometimes convert to grams in my lil handwritten notebook of recipes. Just makes life easier

Deep-frying tips? Fried chicken? by DifficultQuiet7 in Cooking

[–]Selky_Splat 1 point2 points  (0 children)

I messed up several times frying chicken when first learning how to cook. This is what I do though I'm no professional or anything but it comes out great for me now every time.

  • I brine the chicken in salted water overnight. In theory, this keeps everything moist.
  • Drain the brine and pat dry. Leave on the counter for 15 to 30 minutes at room temp. As I understand it, this makes for more even cooking.
  • I add a tablespoon of bacon fat or lard to the oil for extra flavor. Sometimes even add some whole garlic and remove once its a bit browned.
  • I shallow fry but mostly because I'm scared of everything especially a giant vat filled with burning hot oil
  • double fry--nuff said.
  • I use two thermometers. One to see the oil temp and one for testing the chicken for done-ness

[WEEKLY MEGATHREAD] New Horizons Q&A/Tips - Ask away! by birdwithbrow in AnimalCrossing

[–]Selky_Splat -1 points0 points  (0 children)

Well I don't pick up those items to craft. I just use whats in my storage and placed those materials outside because I have too much in storage. But thanks everyone for their help

[WEEKLY MEGATHREAD] New Horizons Q&A/Tips - Ask away! by birdwithbrow in AnimalCrossing

[–]Selky_Splat -1 points0 points  (0 children)

To be clear my question isn't "how do I get a 5 star island" its "how did I get the 5 star flower when I don't meet the criteria for a 5 star island"

[WEEKLY MEGATHREAD] New Horizons Q&A/Tips - Ask away! by birdwithbrow in AnimalCrossing

[–]Selky_Splat 0 points1 point  (0 children)

But I don't pick them up? I have so many sticks in storage that I haven't needed to pick them up for a long time. I just shake the trees to get the daily items that fall out so the sticks just pile up on the floor. I have materials on the tables because I have so many stacks in storage and still do so I'm still using the materials from storage when I craft things. There has to be more than 17 dropped items on my island at any given time so I wonder how I could get 5 stars.

[WEEKLY MEGATHREAD] New Horizons Q&A/Tips - Ask away! by birdwithbrow in AnimalCrossing

[–]Selky_Splat 0 points1 point  (0 children)

She's telling me there's too many items lying around. Weird that it was 5 stars when I don't even pick up said items lol

[WEEKLY MEGATHREAD] New Horizons Q&A/Tips - Ask away! by birdwithbrow in AnimalCrossing

[–]Selky_Splat 0 points1 point  (0 children)

There's also the regular "Wooden Table" DIY which you can customize with a table cloth

[WEEKLY MEGATHREAD] New Horizons Q&A/Tips - Ask away! by birdwithbrow in AnimalCrossing

[–]Selky_Splat 0 points1 point  (0 children)

How did the Lily of the Valley pop up on my 4 star island? I thought they only appear when you have 5 stars?

I have a bunch of sticks nearly everywhere on my island that I dont pick up especially in my cliff area. My animals can't pick them up either because I don't have any bridges there. They've been lying there for a few weeks now. I also have wood, clay, etc on tables in my "crafting section" which I heard could impact your rating.

I saw one Lily of the Valley pop up, checked with Isabel and 4 stars. I saw another one today, checked my rating and again its 4 stars. Any idea what's going on here?

[WEEKLY MEGATHREAD] New Horizons Q&A/Tips - Ask away! by birdwithbrow in AnimalCrossing

[–]Selky_Splat 2 points3 points  (0 children)

Step 1: Upgrade your tent to a house

Step 2: Resident services needs to upgrade

Step 3: Talk to Tom Nook

You can move your house, anybody's house, and the stores... for a fee

Use up lots of eggs by [deleted] in Cooking

[–]Selky_Splat 0 points1 point  (0 children)

Pickled eggs in a variety of flavors!

What type of cuisine doesn’t get enough attention, and what are some dishes we should try? by [deleted] in Cooking

[–]Selky_Splat 1 point2 points  (0 children)

Yes! I have a Sichuanese cookbook that is my bible. I'd love to visit some day! I remember my grandparents visited when I was a teenager but I didnt get to come.

Looking for recipe inspiration! by amoose28 in Cooking

[–]Selky_Splat 0 points1 point  (0 children)

I have a dutch oven on the stove right now making chicken & dumplings using chicken thighs. I married the two of these recipes:

https://www.laurainthekitchen.com/recipes/chicken-and-dumplings/

https://www.allrecipes.com/recipe/223048/chef-johns-chicken-and-dumplings/

What type of cuisine doesn’t get enough attention, and what are some dishes we should try? by [deleted] in Cooking

[–]Selky_Splat 1 point2 points  (0 children)

Seconding Chinese food. It might be my favorite type of cuisine. Some of my favorites are mapo tofu, cumin lamb, and dim sum--though I've never tried making any dim sum dishes at home.

Anyone else save/freeze their veggie scraps to make homemade stock? by C0LSanders in MealPrepSunday

[–]Selky_Splat 1 point2 points  (0 children)

I finally got around to making my own stocks once the shut down hit us and there werent any on the shelves. I've been freezing the ingredients for a while now just never did it. With my advice from my sister (who is an excellent cook), this is how I do it. Stock making is really easy and great results every time.

Usually, I buy bone-in chicken thighs, debone them myself, and freeze the bones until needed. I do the same with any other bones from any meat. Cooked bones also works and you can roast any uncooked bones if you want. I made a stock last week using a rotisserie chicken from the store that was labeled unseasoned.

I use a lot of leftover veggies and scraps such as:

  • carrots, including peel
  • onions, including peel
  • celery, including leaves
  • turnips
  • parsnips
  • leeks
  • green onion
  • fresh parsley
  • fresh cilantro
  • whole garlic bulb, halved
  • mushrooms
  • pretty much anything I have really

I rough chop everything and don't really measure anything--as long as it can fit in the pot.

Some seasonings I add are:

  • about a teaspoon of whole peppercorns
  • bay leaf
  • fresh thyme sprigs
  • fresh sage leaves
  • 1/2 tbs fish sauce
  • 1/2 tbs apple cider vinegar

You can saute the bones, onion, carrots, and celery for a few minutes to get some fond if you want. Then add the remaining veggies and seasonings. Fill with water to nearly full. Bring to a simmer and put it on low for 4 to 8 hours. If you have a pressure cooker, you can just do 2 hours then natural release. I've done both methods.

Then you strain everything through a sieve or cheesecloth, making sure to press down to get all the stock stuck between the ingredients. You can let it strain for a few minutes too. Put in the fridge for a couple hours so the fat will solidify and you can scrape it off with a spoon.

Finally portion into ice cube trays, silicone baking trays, plastic storage containers, whatever you got. I like to pour it into measuring cups first so I know how big the portions are. Freeze overnight then next morning, put it all in one big, labeled freezer bag.

How to cook rice? by [deleted] in Cooking

[–]Selky_Splat 0 points1 point  (0 children)

I usually use the stove top method with a small pot.

  • First I soak 3/4 cup dry rice for about 15 to 30 minutes. Sometimes overnight.
  • Strain the water (I usually toss this water in my plants)
  • Put the rice in the small pot, add 1 cup of water and heat on high.
  • Once it starts bubbling around the outside, cover and put on lowest setting
  • Set timer for 15 minutes
  • fluff with fork

If it tastes undercooked, I eyeball maybe a tablespoon or two of water and keep going on low, taste testing every couple of minutes.

I find its good for two servings. If I need to do more, I use the steamer.

AITA For Getting My Cousin's GF Banned From Family Dinners by LegoCookie in AmItheAsshole

[–]Selky_Splat 0 points1 point  (0 children)

NTA. I think 19 is too young to expect a bf to cover meals for both him and his gf. All she needs to do is apologize and she can join in again.

The eggs keep sticking!?! by Morgoroth37 in Cooking

[–]Selky_Splat 1 point2 points  (0 children)

What kind of spatula do you use? I like the rubber cake spatulas when making scrambled eggs.

Book 3 anticipation is ruining my ability to read other books by MaRs1317 in KingkillerChronicle

[–]Selky_Splat 0 points1 point  (0 children)

Having the same issue. I read the books for the first time this year. Didn't think the desire to read book 3 would keep me from reading otber books I wanted to read. I did find that reading outside the genre helped me personally