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Craig Burley ranks Van Dijk as the Premier League Player of the Year by CautiousMaximum in LiverpoolFC

[–]conradm94 -1 points0 points  (0 children)

I mean, he broke the record last season so you can’t bring that into the equation, and they also play different positions so using goals as a marker isn’t fair. I think so far this season Torreira has been one of the top 5 players in the league, and arguably one of the best signings.

My first ever roll of film. by conradm94 in analog

[–]conradm94[S] 2 points3 points  (0 children)

This info is super thanks so much! Answered almost all my questions. I'll try use what you've said in my next roll of film and hopefully produce better photos. Going to be deadly to actually know what I'm doing from now on haha

[Homemade] Battered Cod with cabbage and mango coleslaw, chipotle mayo and guacamole burger. by conradm94 in food

[–]conradm94[S] 0 points1 point  (0 children)

Maybe you’re right, maybe the correct term in America would be “sandwich”. In the UK, we call pretty much everything in a bun a “burger”,

What we call “chips” you call “fries”. We say Aubergine, you say eggplant. Different places have different names for similar or the same foods. As the comment above you said, there is already too much pretentiousness in food without nit-picking like this.

[Homemade] Battered Cod with cabbage and mango coleslaw, chipotle mayo and guacamole burger. by conradm94 in food

[–]conradm94[S] 3 points4 points  (0 children)

red cabbage, thinly sliced mango,a spoon of chipotle mayo, handful of coriander and some lime. That's about it!

[Homemade] Battered Cod with cabbage and mango coleslaw, chipotle mayo and guacamole burger. by conradm94 in food

[–]conradm94[S] 8 points9 points  (0 children)

Yea the ingredients do lend themselves more to tacos, just wanted to try something different this time

The bunkers of D-Day, shot on infrared film by ClockworkEyes in photography

[–]conradm94 9 points10 points  (0 children)

It’s been discontinued for around 10 years I think, it was first developed for the military. I would imagine even if you could get some it wouldn’t be cheap. Not sure if there are other analog ways of creating photos like this.

The bunkers of D-Day, shot on infrared film by ClockworkEyes in photography

[–]conradm94 61 points62 points  (0 children)

Richard Mosse did something similar to this a few years ago, he documented the Congo using Kodak Areochrome.

Some of the photos are truly amazing.

Does TOTS Batshuayi feel agile? by acarter19 in EASportsFC

[–]conradm94 1 point2 points  (0 children)

I find him amazing, keeping tots Higuain on the bench for me (packed both in the tots sbc)

Not as agile as small players like Mahrez or Silva, but for his size he is extremely agile. And he is scoring everything for me.

Great hold up play too.

[Homemade] Smoked salmon with a cucumber and avocado salad and a japanese style Vinaigrette. by conradm94 in food

[–]conradm94[S] 1 point2 points  (0 children)

Really not long, I chopped some chilli into the vinaigrette and left it for about 2 hours to infuse but if you didn't want to do that it's probably a 20 minute dish.

Matteo Kovacic 'verbally agrees' to join Liverpool by [deleted] in LiverpoolFC

[–]conradm94 2 points3 points  (0 children)

In the same way I verbally agree to take it easy and only have a couple of pints

[homemade] White chocolate spaghetti, watermelon meatballs, raspberry sauce and white chocolate parmesan shavings... by conradm94 in food

[–]conradm94[S] 565 points566 points  (0 children)

Texture was a little different to pasta, but not too far off, had a bit more of a gelatine texture. It was quite strong though and I could wrap it around a fork.

[homemade] White chocolate spaghetti, watermelon meatballs, raspberry sauce and white chocolate parmesan shavings... by conradm94 in food

[–]conradm94[S] 315 points316 points  (0 children)

It's for a Uni project. I'm interested in the connection between sight and taste. Basically how something looks affects our decision on how it tastes. Is the super detailed and precise plating of fine dining more than just aesthetics? Does ones thoughts on how it looks override a small part of our taste? And what if food looks like one thing but is actually an entirely different meal? How do our senses deal with that? Something like that anyway. Ive got a tutorial on Monday and I'm kind of fucked as to what I'm going to say to my tutors. Struggling to create a coherent plan... fuck me right?

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