msnnews:

SLIDESHOW: The age of artistic prosthetics. See more artificial limbs that make a statement. 

bohemea:

Michael Shannon by Mike Rosenthal

(via justmybones)

mayakern:

redden - page 2/23

redden is my thesis comic from my final semester at MCAD

to get updates, track the tag #redden or #redden comic

to post your reactions to redden, please use the tag #redden reactions

i will be posting one page every day at 5PM US central time

to read my other comics, visit mayakern.com!

(via mad-zilla)

cheese3d:

thanks for everything

(sorry if its not in sync i cant upload the whole thing because tumblrs an ass)

(via takaratime)

ask-ooc-jack:

atokniiro:

An introspective journey of artistic self discovery, presented as a 6 page comic.

I THOUGHT IT WAS DEEP

(via spideypool)

foryouistellify:

YES, I finally found one of my fave District 9 fanarts. I eventually found it was by dA user Gobeur. Wikuuuuuuus.

(via lorenzomedici)

thenimbus:

colurz-lockid:

A wireless, fashionable steampunk keyboard that works? Where’s the catch?

theomeganerd:

Dead Space 3 Isaac Clarke From EA

Isaac comes complete with his plasma cutter, pulse rifle, interchangeable hands and a display stand for increased poseability.

• Specs: PVC Action Figure
• Package: Window Box
• Figure Size: W 3.9” x D 2.8” x H 9.6”

 

Price: $80.00

(via cosmicautogenesis)

raaniferfood:

김밥 (Kimbap) Part I

PART II

Kim=Seaweed; Bap=Rice

Kimbap is a popular Korean dish. There are a lot various ways to make it, but for this tutorial I put all the authentic ingredients that go into kimbap. This time, my friend Jessica decided to help me out by taking the pictures for me! Also, I divided this tutorial in half because tumblr does not allow me to post more than 10 pictures! And there are many steps to it. While you are reading/looking at the pictures I posted up, I have devised a way to efficiently save time while preparing all the ingredients. If you have any questions, shoot me a message or post it on raaniferfood ! Hope you enjoy! 

Serving: 6-8 people

Time: 90 minutes

MAKE SURE YOU HAVE COOKED RICE BEFOREHAND! (I’ll do a future post on how to make kimbap rice!) 

Ingredients: 

• Rice Cooked (3 cups)
• 6-7 Sheets of Dried Seaweed for Gimbap/Sushi 
• Bamboo Sushi Roller
• 2 Medium-Sized Carrots Julienned
• 1 Bunch of Spinach Partially Boiled
• 1 Large Cucmber Cut into Long Strips 
• 2-3 Sheets of Fishcake: cut in thin rectangular slices. You can find this at your nearest asian food market IN THE FROZEN FOOD SECTION. 
• 2 Cloves of Garlic Minced
• 3-4 eggs
• 4 Imitation Crab Meat 
• Kimbap Ham
• Danmugi (Sweet Radish Pickle) 
• Salt
• Sesame Oil
• Honey
• Soysauce
• Sugar
• Apple Cider Vinegar 
• Sesame Seed
• 1 Medium Sized Pan
• 1 Medium Sized Pot
• Plastic Wrap/Food Wrap/Cling Wrap

Steps: 

1. Wash the following ingredients in cold water (carrots, cucumbers, and spinach) thoroughly to get all the dirt off. Peel the carrots and cucumbers. Take out the fishcake and imitation crab meat from the freezer and let it defrost.
2. Start boiling water in a pot to parboil the spinach. 
3. While the water is heating up, start julienning the carrots (Look at the picture above). It works great if you have a very sharp knife!
4. Once the water finished boiling, you should have been done with cutting the carrots. Start heating the medium sized pan in low-medium heat to sautee the carrots! Insert the washed spinach in boiling water. Keep it in there for 5 minutes. Then take out the hot spinach and rinse it in running cold water. Squeeze the spinach into a ball shape to get all the excess water out. Rinse the pot and dry it for another use.  
5. Once the pan is all heated up, pour in about 1 tbsp of olive oil. Then insert the carrots! Toss it around in low-medium heat and make sure they are not burnt. Cook it for another 6-7 minutes then place it on a plate! Wipe down the pan with a paper towel for another use. 
6. Start cutting on the cucumbers into long strips. I decided to cut the cucumber in half and then cut into long strips. After they are cut, get a bowl and sprinkle 1 pinch of salt on top. 
7. Start heating the medium sized pan again in LOW HEAT for the eggs. Crack 3-4 eggs season it with 1 pinch of salt and sugar. START WHISKING! TIP: The sugar will allow the egg not to break apart when flipping. 
8. When the pan is heated, pour 1 tbsp of olive oil and pour in the whisked eggs. Cook it in LOW HEAT. After pouring in the eggs, start mincing the two cloves of garlic. 
9. Seasoning the Spinach: It’s okay to use your hands! (Make sure you wash your hands thoroughly) 2-3 pinches of salt, a sprinkle of pepper, 2 tsp of sesame oil, and 1 tsp of minced garlic (Save the rest for later). Mix it around! 
   
10. Wash 2-3 slices of fishcake in cold water. Pat and dry with paper towel. Cut it into long strips. Start heating the medium-sized pot in medium heat and pour in 1 tbsp of olive oil after heated. [Let’s take a look at the egg! If you do not see any signs of solidification, then let it cook for another 3 minutes.] Insert the rest of the minced garlic into the pot and let it cook for 2 minutes. Put in the sliced fishcake and mix it around! Then pour in 2 tbsp of soy sauce and 1tsp of honey. Toss it around and make sure all the flavor gets absorbed into the fishcake.