1. Cum creste un oras - 3fps


    from de-a arhitectura / Added

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    Atelier de-a arhitectura la Street Delivery. 14-15 iunie 2014

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    • New for IOS and Google Devices: Westfield's "Dine On Time"


      from Kyle Chesser / Added

      Promotional video by Hands On Studio and Westfield Labs, showcasing the creation of a new App from Westfield to help shoppers dine on the go. Really great technology and even better food!

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      • Sony Alpha 77 II. Toma de contacto


        from Casanova Foto / Added

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        Os presentamos la revisión de la Sony Alpha 77 II, que incorpora numerosas mejoras sobre su predecesora. Sony ha empleado tres años en la renovación de su réflex tope de gama en formato APS-C. Música: Adventures of the Deaf Dreamer and Cherry Instrumental Versions (Josh Woodward)

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        • Hands On: Vol. 4 with Amuneal


          from Analog Watch Co. / Added

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          Our visit with Philadelphia fabrication studio, Amuneal. For more information about Amuneal and details of their process visit analogwatchco.com/hands-on

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          • Unboxing Adobe Ink & Slide


            from RETV from Resource Magazine / Added

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            Resource Labs went hands on with the Adobe Ink and Slide and got up close and personal with the hottest hardware to hit the streets since the iPad itself.

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            • Sigma 50mm DG HSM Art. Toma de contacto


              from Casanova Foto / Added

              111 Plays / / 0 Comments

              Probamos el nuevo 50mm DG HSM Art de Sigma. Un objetivo que, como ya ocurría con el reciente Sigma 35/1.4 ART, dará más de un quebradero de cabeza a otros fabricantes.

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              • Afrobuzz - Motion Graphics


                from FKFJ / Added

                29 Plays / / 0 Comments

                Graphics package for entertainment show VoxAfrica. Full branding including logo, title sequence, looping background for set screens and stings for parts of the show. Graphics: FKFJ Music/Backing Track: (supplied) Broadcast on: VoxAfrica Produced for: VoxAfrica

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                • Acorn Class "What's in Outer Space? by Inga Markstrom


                  from I.C. Markstrom / Added

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                  Kids talk about what they think is in Outer Space... A film project for the Acorn Class at HOCM Recorded 2014 by Inga Markstrom Animated by Inga Markstrom Story and planets by Acorn Class (Ages 3-5) Special thanks to Miss Susan for letting me do this and LaurieLea Drury for helping with various photoshop tasks. All Rights Reserved 2014

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                  • Hands-on/Cast/Summer Brass


                    from saconnects / Added

                    Visit us at http://www.saconnects.org and follow us on twitter (@saconnects) and like us on Facebook: https://www.facebook.com/saconnects

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                    • How to make homemade cultured butter


                      from Viviane Bauquet Farre / Added

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                      Get this recipe here: http://bit.ly/1jvxMDZ My love affair with making my own dairy products started with my first batch of ricotta -- an event that changed my cooking life. Until then, I just hadn't realized how effortless it is to make fresh cheeses (http://bit.ly/1f0Sqjk), crème fraîche (http://bit.ly/1rjTYVQ) or butter. But more importantly, it was a revelation to the taste buds -- the flavor surpassed anything I'd ever bought in stores... even gourmet stores. And this homemade butter is no different. It is absolutely enchanting! Of course, it all starts with the milk -- or in this case, the cream. While testing this recipe, I tried creams from five different local dairy farms and the one that yielded the best results (in both flavor and texture) was from Ronnybrook Farm Dairy (http://www.ronnybrook.com/). Their pasteurized and un-homogenized cream is bursting with sweet, grassy aromas that are truly spectacular. I also found that using un-homogenized cream cut the churning time by at least half -- one of the reasons I don't give any times for this step, lest you get confused if your butter doesn't form in a specified time. In fact, all the creams I tested took different times to churn. So in the video, I stop the machine at each stage to show exactly what the process looks like, rather than giving a time. As a reminder, this recipe is for cultured butter, the kind that is highly aromatic and a bit sweet. And that means the cream has to be fermented before the butter is churned (see step 1). You'll be able to enjoy your fresh, homemade butter as soon as you've made it. But eating 12 ounces of butter does take a bit of time, so I recommend packing it in small jars and freezing what you won't be consuming within a few days. This way, the awesome flavor and freshness of your beautiful homemade butter will be preserved. And let's not forget that you'll also end up with 2 cups of fresh buttermilk! It'll stay fresh in the refrigerator for two weeks, and you'll be able to make many delicious recipes with it... here are a few to inspire you: http://bit.ly/1nEviHl Happy churning! For hundreds more recipes (and hands-on videos), check out https://foodandstyleclub.com/, Viviane's new interactive, multimedia cookbook you can make your own. Get exclusive new recipes weekly with built-in cooking classes, peruse wine notes, add your own recipes—even have direct access to Viviane. Free 30-day trial. No credit card required.

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