Try A New Tri Lighting System.


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With the advent of LED lights, we’re no longer restricted to the tube lights of yesteryear. Created by Jehremy Harris, the triangular Triad light was designed to explore alternatives and the result is a modern, modular system that can adapt to any space. It features an intermediate plug that acts as a sort of connector between two Triad modules. It is here that current is passed from one module to another and it also aids in holding modules together. Each unit features 3 possible connections, one on each so, so it can be endlessly expanded upon.

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via Yanko

‘Star Dust’


 Velvet magazine features the “Star dust” series with Model — Nastya Brik.
Make-up — Yana Novikova, style/hearddress — Yana Markova and amazing photography by Ekaterina Belinskay. Check the pics below!

The Best Rhymers Of All Time


From the simple nursery rhyme–like bars of Kurtis Blow’s “The Breaks” to the smooth East Coast flow of Notorious B.I.G.’s hit song “Hypnotize” to the speedy delivery of Kendrick Lamar’s “Rigamortis,” rhyming in rap music has not only evolved, it’s gotten better.

The video below explores how some of the greatest rappers of all time create memorable, lyrically dense rhymes.

 

Get Your First Look At The New Power Rangers.


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Following the first look at Elizabeth Banks as Rita Repulsa, EW has debuted the updated costumes the young heroes of the Power Rangers reboot will sport. They’re immediately recognizable, (more or less) but fans may still take issue with some of the radical changes to the classic outfits.

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According to director Dean Israelite, the costumes are actually “translucent extraterrestrial armor that crystallizes around their bodies.” He continues: “Ours is an alien costume that grows on them, that’s not man-made. You can’t win everyone over, but we are trying to appeal to a more mature audience and gain new fans.”

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Flo Rida ft. Jason Derulo – Hello Friday (Official Video).


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Flo Rida and Jason Derulo have dropped a new track appropriately titled “Hello Friday.”  It’s the ready-for-the-weekend party anthem for those stressful 9-to-5 workweeks. “’Cause Monday, so many, goddamn it/ Tuesday, she wanna go up,” Flo Rida sings. “But Wednesday, I panic, come scrambling/ Thursday just ain’t my luck.” The collaborative track follows Flo Rida’s recent “My House” release and Derulo’s latest single “Naked.” Prepare for the end of the week with “Hello Friday” below.

Take A Good Look At The Pioneer DJ DDJ-RR.


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Pioneer is expanding their range of rekordbox dj controllers with the DDJ-RR and DDJ-RB. Both feature two channels while the DDJ-RR includes Deck Select so you can switch between all four rekordbox dj decks at the touch of a button. The controllers introduce buttons for new features in the rekordbox 4.1.1 software update, including Sequence Call, which lets you create and save sample sequences then play them back without touching your computer. The DDJ-RB and DDJ-RR are also the first controllers to support PC Master Out, for playing master output through your computer’s internal speakers or a connected desktop speaker while using the controller for your headphones at the same time. Both new controllers come bundled with a full licence for rekordbox dj performance software.

The DDJ-RR packs in all the traits of a pro-DJ set-up. Stay in control with large jog wheels, illuminating on-jog indicators and customisable multicoloured Performance Pads. You can use the Performance Pads to trigger Hot Cues, Beat Jump, Pad FX and Slicer, plus there’s a button for the new Sequence Call feature. Get creative with Slip Mode and Release FX, and hit the new Sequence Load button to load your sample sequences to the deck to scratch them. Multiple inputs and outputs give you flexible connectivity and the option to use the DDJ-RR with rekordbox dj software or as a 2-channel mixer using multiplayers or turntables.

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Some Of The Most Beautiful Food Dishes In The World.


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There’s so much that be said for a beautiful looking plate of food.  Restaurants all over the world compete to have not just the best tasting, but also the best looking.  Take a look at some of the most beautifully and uniquely presents dishes from all over the planet.

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At the much-celebrated El Bulli on the Catalonian coast, Ferran Adria; continually pushes food boundaries with dishes like Snails on a Tin. Adria; surprised the food world earlier this year by announcing that he would close his restaurant in December 2011.

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At the Michelin-two-starred Noma, René Redzepi’s fierce devotion to regional ingredients like Nordic musk ox and beetroot from Sweden’s Gotland island are on display in brilliant dishes like this one, composed of intensely flavored discs.

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At the Bazaar by José Andrés, mussels marinated in smoky pimentón-accented vinegar are served in a tin can, as an ode to Spain’s excellent canned escabeche (seafood preserved in vinegar).

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At Manresa, David Kinch pays homage to the iconic farm-egg dish at Paris’s L’Arpège: egg yolk poached in its shell with sherry vinegar, cream, and maple syrup. Among Kinch’s twists: He accents it with Tasmanian pepper.

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At his two-table restaurant, Yoshiaki Takazawa’s complex, almost theatrical dishes includes one that mimics falling snow: a piece of yellowtail, mountain vegetables and edible lily bulbs are served tableside with a dressing chilled so low—minus 328 degrees Fahrenheit—that it takes on a powdery texture that steams on contact.

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The innovative Davide Scabin is known for conceptual dishes like the Cyber Egg: caviar and poached egg in a plastic bubble, served with an X-acto knife.

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Daniel Humm (an F&W Best New Chef 2005) of Eleven Madison Park juxtaposes extravagance (caviar pearls, oyster gelée) with classic French comfort food (a vichyssoise of potatoes and leeks)—all inside an oyster.

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A year’s worth of experimentation went into Andoni Luis Aduriz’s voluminous edible bubbles, made with sun-ripened berries and beetroot. The Michelin-two-starred Mugaritz was destroyed by a kitchen fire earlier this year, but Aduriz plans to reopen it this summer.

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Seafood genius Eric Ripert juxtaposes the high and low in this playful dish of white tuna poached in olive oil, topped with delicate sea beans, crispy potato chips and a light red-wine béarnaise sauce.

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At Alinea in Chicago, the always-forward-thinking Grant Achatz (an F&W Best New Chef 2002) serves hearts of palm stuffed with five different fillings—from vanilla pudding to truffle-pumpernickel puree—on five separate pedestals.

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This new dish by chef de cuisine Timonthy Hollingsworth at the renowned French Laundry combines carefully shaved frozen foie gras with pickled huckleberries and blossoms from the restaurant’s garden.

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Jean-Georges Vongerichten’s elegant Eggs Caviar offers buttery, soft-scrambled eggs served in the shell, topped with whipped cream and a spoonful of caviar.

 

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