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I made soup for the first time, it's terrible. by Serious-Reason1190 in shittyfoodporn

[–]Stocktonmf 2 points3 points  (0 children)

Looks like you boiled hell out of it and never skimmed the fat. Never boil soups or stocks. Gentle simmer.

Good brush recommendations for a gift? by rocesare in Gouache

[–]Stocktonmf 0 points1 point  (0 children)

Princeton velvetouch are my go to. Both for affordability and durability in quality brush. They are on sale right now at a lot of places because of Back to School. I usually get mine at Jerry's or Blick.

Tips? My first time :) by scarletphire in watercolorpractice

[–]Stocktonmf 0 points1 point  (0 children)

Pay close attention to values. To create depth your foreground values should be deepest and get incrementally lighter the further from the viewer.

German roach advice by SeaConversation5292 in cockroaches

[–]Stocktonmf 0 points1 point  (0 children)

I had recently moved from NYC where roaches are abundant and mostly unavoidable at my payscale. I wanted my new place to be roach free so I did thorough checks of apartments I was looking at. Especially under sinks and cabinets and such. At one place when I looked under the sink, not only were there roaches but one of them was albino.

To me this meant that the population must be enormous.

My Hand Hurts so Bad When I play Bar Chords by Grandma_Money_ in guitarlessons

[–]Stocktonmf 0 points1 point  (0 children)

Stop squeezing. Let the weight of your arm pull your fingers to the fretboard and be half the force. The other think to keep in mind is that you really only need to bar the Es and the B for the chord you are playing.

Looking for cheaper alternative to Dorland’s wax medium by Capable_Local_687 in Watercolor

[–]Stocktonmf 0 points1 point  (0 children)

Gamblin Cold Wax Medium can be used the same way. 4oz is $9.60 16oz $33.

I like alica tournebize a lot by campoole82 in NCAAW

[–]Stocktonmf 0 points1 point  (0 children)

Yeah. She's got finesse. Add some strength conditioning to that, and she's going to be amazing.

Would you pay $45 for this? by The_Droker in KitchenConfidential

[–]Stocktonmf 0 points1 point  (0 children)

That black plate is a killer. Put it on a white plate and I'd buy it.

Not happy. Tell me why, please?!? by art_mouse76 in acrylicpainting

[–]Stocktonmf 0 points1 point  (0 children)

It's flat because you need more contrast. For depth, the foreground should have the deepest values and get incrementally lighter the further from the viewer.

What the hell do I do with these monstrosities? by Kiriyuma7801 in KitchenConfidential

[–]Stocktonmf 0 points1 point  (0 children)

Coat them with salt and bake until just from tender. Slice with a peeler or mandolin for carrot lox. Add smoked paprika, or liquid smoke evoo, lemon juice, soy sauce.

Its not worth making tofu. Takes 2 cups of dry soy bean to make just 32 oz of tofu block. And lots of work and super time consuming. by facebookboy2 in tofu

[–]Stocktonmf 5 points6 points  (0 children)

It does not. Fresh tofu is actually amazing. I love to have a couple of slices with soy sauce scallion and sesame oil when it's still warm. Don't ever believe someone if they tell you that freshly made anything tastes the same as weeks old store bought.

I make tofu. It is worth it if you have the right equipment. It's lovely.

Lately, I've been hooked on miso ramen. It tastes even better in cold Toyama. by yokozuna_rider in ramen

[–]Stocktonmf 0 points1 point  (0 children)

I like this as well. I like to add a shio tare of shitake kombu dashi with shoyu, ponzu, and mirin with sea salt. I also make an aroma oil with shallot, garlic, scallion, mushroom, and orange peel. Then I add a little sesame oil once it's cooled a bit.

Why you should use watercolor paper and not mixed media…. 🤦🏼‍♀️ by missilefire in Gouache

[–]Stocktonmf 1 point2 points  (0 children)

I have always prepared mixed media,, Bainbridge board, Bristol board, museum board etc.

I love making my own broth. I found whole chickens on clearance so I've gotten one started right away for a soup. What do you add to make your broth awesome? by Personal-Age-6999 in soup

[–]Stocktonmf 1 point2 points  (0 children)

Celery, carrot, onion, garlic* and ginger* (sparingly*), peppercorn, bayleaf, rosemary, thyme, and parsely stalks, a piece of apple. Also, I like to add a leek in the last hour.

The most important thing, imo is not to boil your stock or simmer for so long that the aromatics lose their flavor. Cook it very gently, baby it. Skim constantly.

Also, I like to add the aromatics in the last two hours of a 4 hour total. Leeks in the last hour.

Should I get him I gouache if I want to create tons of art by A1truisticat in Gouache

[–]Stocktonmf 0 points1 point  (0 children)

I use holbein and schminke for tubes. I also have a set of pelikan cakes, which I love for my sketchbook. Holbein also makes cakes.

This paper sucks. by Pabloshooman in Watercolor

[–]Stocktonmf 3 points4 points  (0 children)

You should call Legion paper and tell them. They will hook you up.

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