Substance Painter
In this start to finish texturing project within Substance Painter we cover all the techniques you need to texture the robot character.
#
1
25-04-2010
, 10:02 AM
Lifetime Member
Join Date: Feb 2010
Join Date: Feb 2010
Location: Australia
Posts: 4,255
pickled octopus
You need this,
1kg of octopus (preferably 1 big one) avoid the baby occies if possible.
3 or 4 jars (about 550g/0.5 litre).
Base pickle sauce: (you can add whatever you want to the base).
35% Olive oil
35% vinegar
chopped herbs of your choice
fresh or minced garlic.
Take said occy, boil lots of water, place occy in and boil briefly. Then turn down and simmer (slight rolling simmer) for NO LESS than 60 mins and NO MORE than 70 mins. The occy will be so tender you will cry!!!
Remove the skin by brushing with your hand when cool. Chop up and add to your pickle base, whack on the lid, put in fridge for 7 days and presto, you demon of the home made man food you!!!!
The best I have made is the above with this to the base:
2 tablespoons of tomato paste (concentrate).
1 Small chilli sliced and diced
2 Large tablespoons of Sweet Thai Chilli sauce.
Cheers bullet
resistance is futile!
bullet1968
"A Darkness at Sethanon", a book I aspire to model some of the charcters and scenes
#
2
25-04-2010
, 10:23 AM
The Nurb Herd
Join Date: Oct 2007
Join Date: Oct 2007
Location: London
Posts: 2,381
I'm a big fan of octopus alive and dead. We are doing one for a job at work, I'm not working on it tho
#
3
25-04-2010
, 10:49 AM
Lifetime Member
Join Date: Feb 2010
Join Date: Feb 2010
Location: Australia
Posts: 4,255
Never tried that one mate!!! hhmmmmm......... need more beer, Mungo think wasabi 'bloody hot'!
I figured the boards are always full of the trechno stuff (Im a dumbie). So a good distraction, food........yes all you extra terrestrials out there, we need to eat. bahahahah
Thought it would be a fun exercise and see who gets in on it?? Nothing like a good recipe to drink a beer, think about the model/wires/etc and realx. Let the brain breathe, have a feed and hook back into it like a demon!!!
cheers bullet.
What about mussels? hammer?
bullet1968
"A Darkness at Sethanon", a book I aspire to model some of the charcters and scenes
#
4
25-04-2010
, 11:08 AM
Moderator
Join Date: May 2005
Join Date: May 2005
Location: Manchester Uk
Posts: 6,300
Whats the rest of the base?
35% Oil, 35% vinegar, leaves 30%
"No pressure, no diamonds" Thomas Carlyle
#
5
25-04-2010
, 11:10 AM
Lifetime Member
Join Date: Feb 2010
Join Date: Feb 2010
Location: Australia
Posts: 4,255
the occy my friend.
And a small percent for said herbs etc.
cheers bullet
bullet1968
"A Darkness at Sethanon", a book I aspire to model some of the charcters and scenes
#
6
25-04-2010
, 11:18 AM
Lifetime Member
Join Date: Feb 2010
Join Date: Feb 2010
Location: Australia
Posts: 4,255
AND doing spuds in their jackets (with garlic sauce), pork spare ribs with honey and honey garlic. Italian herbs on that with corn on the cob. mmmmmmmmmm
Love the missus eh? bahahaha
bullet1968
"A Darkness at Sethanon", a book I aspire to model some of the charcters and scenes
#
7
02-05-2010
, 02:38 AM
Lifetime Member
Join Date: Feb 2010
Join Date: Feb 2010
Location: Australia
Posts: 4,255
WARM CHICKEN SALAD
Ingredients:
salad of your choice, usually lettuce, cucumber, pitted green olives, bacon, cherry tomato's, Italian dressing.
500g chicken diced or sliced
GOOD handful of grated (shredded) cheddar cheese.
Sweet Thai chilli sauce.
Arrange salad in bowl (with dressing), toss, place cheddar on top, DO NOT TOSS. (you will see why).
Cook chicken on high heat until golden brown. JUST before its done add 2-4 dessert spoons of Thai chilli sauce and stir to coat chicken, dont burn it, turn the hotplate off if you like.
Straight away put the HOT chicken onto the chees, let it sit for a minute to start the melting process, when raedy quickly toss the whole lot in the bowl, mix thoroughlt, eat warm.........yyyyyyuuuuuuummmmmmmmmmmmm
Serve small portions with crusty bread drizzled with olive oil and sprinkled with herbs.
bullet1968
"A Darkness at Sethanon", a book I aspire to model some of the charcters and scenes
#
8
03-05-2010
, 09:48 AM
Lifetime Member
Join Date: Feb 2010
Join Date: Feb 2010
Location: Australia
Posts: 4,255
Chicken carbonara
Ingredients:
500g skinless chicken
small onion or shallots
few rashers of bacon (or diced bacon cheaper)
some mushrooms
600ml thick cream
garlic (home brand crushed)
Italian herbs
Fettucine (or any pasta, homebrand, cheaper).
Cooking:
fry oinion, garlic and bacon for 2 minutes. Add mushroom and Italian herbs, fry 2 more minutes (butter can be added for richness).
Add chicken stir fry until chicken is just browning, add the cream and bring to boil. Simmer for 15 minutes or until liquid has thickened slightly.
Whilst simmering main dish boil some water, add pasta and cook to directions on the pack. OR put pasta in boiling water, rolling boil for 12 mins.
Drain pasta, place in bowl, add carbonara and toss, voila.
Yummy and cheap, leftovers are great for lunches.
Serve with crusty bread, if you dont have any grab some stale bread rolls from the local. Cut em in half, spread butter or marg, dab crushed garlic and Italian herbs. Whack in alfoil and cook for 20 mins in 180c oven. (do this whilst simmering!).
Anything else can be added, this is a basic base recipe. I like to add grated cheddar just before serving and also chilli powder when doing the initial fry.
Enjoy
cheers bullet
bullet1968
"A Darkness at Sethanon", a book I aspire to model some of the charcters and scenes
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