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Joined 1 year ago
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Cake day: June 19th, 2023

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  • I confess, I had no idea what the film was about when I saw it in the theatre, but something about it compelled me to watch it again. And my controversial take is that the film’s story is really quite clear. Even though, again, I no idea what it was about when I first saw it.

    It’s about the effects of art. The stories are in no way disconnected, but all connected by a story, a work, a piece of music, etc. And each one carries forward, often in ways the author(s), inpirations, etc. had no way of understanding.

    I’m a writer of very little renown, but I use the film to keep going. Because even if you’re not an artist, your life will have an effect in way you can’t know. And I love that idea.

    Also, it was a crime that this film did not get any nominations for editing. It is, purely from a technical point of view, a masterclass. The beats of six separate stories cut together according to their lows and highs, and cutting away when you really want to know what’s happening. If you don’t like the film, that’s entirely reasonable. But how it was put together is something to behold.





  • Good question, not sure I’ve got an answer. Just a term I’ve heard a lot, always sounded like it was doing something on the molecular level. Which I guess everything is. I think it’s this. When you stretch the milk, you’re trying to (about) double it in volume with tiny bubbles (microfoam). If the bubbles are too big, that’s foaming the milk. I think. Lance will better explain it. But foam like that is the way it’s done in most of Italy (from my limited experience). It’s just a different way of doing it.


  • I, too, was like you. Until one day, I learned the secret …

    No, seriously. Lance Hedrick is great about how to make good foam and all the secrets to pouring.

    https://www.youtube.com/playlist?list=PL0BqZlXENXW-WG5pS_k-xsFu-xXLy1XVZ

    Just looking at it though I must ask, what kind of milk? It does seem a bit foamy, and I get that with certain commercial milks, and less so with raw milk.

    Also, it was a huge help (my friend talk me this, not Lance) to bleed the wand before using it, really let a bunch of steam out. There’s a kind of balance when you get it right, that if you texture without bleeding, it’s too foamy, and with too much, you have to add air while you’re stretching the milk.

    And that’s exactly how much you can know by looking at a picture. The most important thing I’ve found over the years is milk and coffee taste good.




  • There’s nothing better!

    I live in a tiny town in Brittany, France and have a great roaster here called Cafés Celtik. They opened about five years ago, and they’re doing pretty well, selling to supermarkets and so on.

    Torrefaction (roasting) is growing in France, but coffee making not so much. Not a lot of people in France, even cafés, care about things like roasting dates. So you really have to go in to their shop to buy.

    Also check out Bourbon d’Ansel and Café 1802. About 1/3 the price of Paris roasters. Speaking of stupid expensive.












  • It’s a good question. Probably? I use Deezer, which is lossless (and my own collection), but when I listened to mp3s, I could tell the difference between good ones and bad ones. I would see if you can find a place that allows testing of headphones, because as much as I love these ones, it really is a tone question. Find something you like. There may be online services in your country that allow test and reture too. Just avoid paying $60,000 for one. That’s too much.


  • Very specifically, my Beyerdynamic DT 770 Pro headphones.

    I was lucky enough to go to a retail store with plenty of display models and I tried headphones that cost €2000 and up. They were so cheap for what they were (€139), I’m probably going to buy an extra pair in case they stop making them. Too good to be true. Use them everyday, and still surprised at the new things I’m hearing in songs played a thousand times.