Detailed features Powerful video-mixing software No-limit performance and production State of the art multi-threaded hardware accelerated graphical engine A unique, easy-to-control, customizable interface Dual synth / mixer mode Receives sound and MIDI from any audio sequencer compatible with VST plug-ins Mixer mode with A/B deck and independent preview Browser Preview feature allowing to preview visuals, effects, transitions and sources before displaying them in the output window Real-time access to all mixing parameters Full MIDI / keyboard mapping of all mixing parameters Bidirectional communication with controllers supporting generic MIDI feedback Support for ReWire Support for Open Sound Control (OSC) protocol mapping Support for Quartz Composer. The A/B crossfading mode with independent preview makes it incredibly flexible to perform live, and the Browser Preview feature lets you preview visuals, effects, transitions and sources before sending them to the output, just like a DJ previews his next track in his headphones. GrandVJ can mix up to 8 layers with a vast library of video effects, transitions and sound driven visual generators. Powerful video made easy Manipulate, trigger and mix video clips with sound, animated text strings or live cameras in much the same way as mixing music to create a spectacular audiovisual show. Take any video from your hard drive, add effects to it and start making your own video show. ArKaos GrandVJ 1.6.5 Eight channels VJ software for real time HD video mixing GrandVJ is a real-time video mixer software allowing to compose up to 8 layers of Video on the fly.
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Read more about this – Velveting: Chinese Restaurant Way to Tenderise Chicken. Velveting is optional if using chicken thighs because it’s a juicy cut. But if you are using chicken breast or tenderloins and you choose to tenderise it, you are going to be amazed how juicy and tender the chicken is. It’s the easiest and least effort for home cooking – and 100% effect. There are a few ways to do this, but I like using a simple method where the chicken is coated in a small amount of baking soda (bi-carb), left for 20 minutes to tenderise, then rinsed before cooking in the stir fry. Have you noticed that the chicken in Chinese restaurants is incredibly soft and almost “velvety”? It’s because restaurants “velvet” the chicken (that’s the term that is used). Read more about it here, including why it’s so important, the difference it makes in recipes and the best substitutes.īest substitutes for Chinese Cooking Wine – Mirin or dry sherry.īest non alcoholic substitute for Chop Suey is to use chicken broth (liquid chicken stock) in place of water in the sauce. If you’ve ever wondered why your stir fries aren’t quite as tasty as what you get from (good) Chinese restaurants, here are the two things you’ve probably been missing: Secret 1 – Chinese Cooking WineĬhinese cooking wine (or Shaoxing Wine) is the secret ingredient in almost every Chinese recipe that’s used by the gallon in Chinese restaurants around the world! It adds depth and complexity of flavour into even the most simple sauces with just a small amount. How to make a Chop Suey that’s REALLY restaurant quality Because of this, there really aren’t hard and fast rules about what goes in it, but the general characteristic is that the sauce is a fairly light brown colour, there is plenty of it (and you know I love my sauce!!) and it’s pretty thick so it clings to your rice or noodles. This recipe also shares two little known Chinese restaurant secrets so you can make a stir fry that genuinely is as good as your favourite take out!Ĭhop Suey is just a slightly westernised version of a classic, basic Chinese stir fry. Chop Suey – a saucy chicken stir fry loaded with tender pieces of chicken, vegetables and smothered in Chinese brown sauce just like you get at the best Chinese restaurants! Use any vegetables you want in this quick and easy stir fry. Why? Because the sequential depositing of potsherds (fragments of pottery) in an easterly direction across the island groups of the Pacific has become the pivotal evidence that tells the extraordinary story of the peopling of the vast Pacific Ocean. 1000 B.C.E., red-slip earthenware, Santa Cruz Islands, south-east of Solomon Islands ( Department of Anthropology, University of Auckland, CC BY-NC-ND 3.0)Īrchaeologists get very excited when they find pieces of Lapita pottery. Styles in the East became more ornate and influenced by Oriental values in design and subject.Terracotta fragments, Lapita people, c. In the Hellenistic period, from the 4th century bce, centres of statuette production moved to Asia Minor and westward, being found throughout the Roman Empire as far as Britain. The Tanagra figurines, found in Tanagra in central Greece (Boeotia), are the best known of this kind. After the 7th century bce, styles became less hieratic, the subjects more mundane-e.g., a nurse with child, a teacher and pupils, an actor in costume. The Cypriot figures often comprise groups of dancers or warriors, and the Cretan feature lively poses of women, horsemen, or animals. Molded statuettes 6 to 7 inches (15 to 18 cm) in height are common throughout the ancient world, among them very early primitive figures from Cyprus and painted, glazed human figures from Minoan Crete. Fairly large and elaborate plaques were used to adorn brick stupas. Terra-cotta sculpture, like art in other mediums, was greatly developed. Few Roman terra-cotta statues have been found. Figures on Etruscan sarcophagi often were of terra-cotta. The modeled Etruscan statues, at times very Greek in style but often with a gayer or fiercer flavour, were admired widely in antiquity. Most Greek terra-cotta statuary, more common than once thought, was used to decorate temples. Greek artists carried the craft to Etruria, whence both Etruscan and Greek sculptors moved to work in Rome. Small terra-cotta figures from the Early Bronze Age, as early as 3000 bce, have been found in Greece, and larger objects dating from the 7th century bce have also been found. Throughout the ancient world, one of the most common uses of terra-cotta was for building-brick, roof tiles, and sarcophagi, the last often decorated with paintings. Limitations in the basic materials often cause a superficial similarity between simply made works as far separated by time and distance as early Greece and the modern cultures of Latin America. Most terra-cotta has been of a utilitarian kind because of its cheapness, versatility, and durability. Terra-cotta, (Italian: “baked earth”) literally, any kind of fired clay but, in general usage, a kind of object-e.g., vessel, figure, or structural form-made from fairly coarse, porous clay that when fired assumes a colour ranging from dull ochre to red and usually is left unglazed. SpaceNext50 Britannica presents SpaceNext50, From the race to the Moon to space stewardship, we explore a wide range of subjects that feed our curiosity about space!. Learn about the major environmental problems facing our planet and what can be done about them! Saving Earth Britannica Presents Earth’s To-Do List for the 21st Century.Britannica Beyond We’ve created a new place where questions are at the center of learning.100 Women Britannica celebrates the centennial of the Nineteenth Amendment, highlighting suffragists and history-making politicians.COVID-19 Portal While this global health crisis continues to evolve, it can be useful to look to past pandemics to better understand how to respond today.Student Portal Britannica is the ultimate student resource for key school subjects like history, government, literature, and more.From tech to household and wellness products. This Time in History In these videos, find out what happened this month (or any month!) in history.#WTFact Videos In #WTFact Britannica shares some of the most bizarre facts we can find.Demystified Videos In Demystified, Britannica has all the answers to your burning questions.Britannica Explains In these videos, Britannica explains a variety of topics and answers frequently asked questions.Britannica Classics Check out these retro videos from Encyclopedia Britannica’s archives. |
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