Sunday, July 26, 2009

CHRISKAWAGIWA.COM !!

(loud enough??;)


And now announcing--

My new site, chriskawagiwa.com is finally up and running! It's been a long time coming :] Please check it out to see a sampling of my work (and a few easter eggs if you're patient~).

As I had mentioned an intention in a previous post, this blog is now more free to just be an avenue for sketches and ideas that I shouldn't feel so "precious" with. We all know how well that worked out for ole' Smeagol... :P

Thanks go out to Karen J. Lloyd who out a out a post on her storyboard blog about the importance of a good web presence which prompted me to finally get down to it. If you're any sort of story or creative enthusiast, I recommend a look-see through the posts. Valuable trinkets of advice sprinked throughout in there.

O and Comic-con--

was fantastic! The size is has grown to overwhelming proportions but getting to meet some creators among the bustle was totally inspring. I was hoping to attend some panels this year, but most were packed to capacity-- especially if they featured any celebrities. Alas, it looks like i'll be seeing new trailers and sneak peeks for any new comic book movies with the rest of the world~

4 comments:

mai s kemble said...

Nice!! It took me FOREVER to make my own website, too... I think I use my blog the most... any way, I'll add a link to yours on my blogspot!! :)

eiLand said...

I'll have to update my website and include a link to yours! =D I heard that they might move comic-con to the LA convention center because it's just getting way too big!

chris.k said...

Thanks Mai ! yesss, t'was an uphill climb~

Hi Ei !
I heard such rumors too! it would be quite the change though. SD has a certain charm that I'm not sure I want to let go... oh my first comic con, 16 and bright-eyed; i still thought Ninja Turtles were real..

candy said...

巧克力(chocolate)的種類
可可豆經過發酵、乾燥、烘焙、研磨,製成可可汁。可可汁可製成可可脂與可可粉,或選高品質的粗制可可汁經進一步加工製成chocolate。因為巧克力(chocolate)在製造過程中所加進的成分不同,也造就了它多變的面貌。

巧克力(chocolate)可以說是一種神奇的甜點,在西方用來表達熱情與愛情,其實巧克力原本就是一個相當具有能量的食物,在寒冷的地區,巧克力更是被當成一種必備的食物。不論是愛情的巧克力或是充滿能量的巧克力,巧克力的魔力總是讓人難以抵擋。目前市面上的巧克力,依成分大約可分為:

1.黑巧克力:通常又稱為純巧克力,指的是牛奶含量低於12%的巧克力。這種巧克力可可豆的成分佔了較多,味道濃苦,不過有些人認為吃黑巧克力才是吃真正的巧克力。不論如何,黑巧克力可以說是喜歡原味或是不喜歡甜味太重的民眾最佳的選擇。

2.白巧克力:其實就是不含可可粉的巧克力,也因為白巧克力沒有含可可粉,只剩下可可油和牛奶,所以整體的顏色呈現白色。有些人認為白巧克力根本不是巧克力,因為只有可可的香味,卻缺少了可可的口感,所以似乎少了一點巧克力的氣息,通常白巧克力用來裝飾比較多。

3.牛奶巧克力:和白巧克力並不相同,所謂的牛奶巧克力就是至少混和含有10%的可可漿和至少12%的牛奶,這種巧克力牛奶和可可的味道兼具,最適合喜歡香濃奶味的人了,不過牛奶巧克力通常會添加較多的其他物品,所以整體的口感偏甜,不能適應太甜口感的人少吃為妙。

4.酒類巧克力:酒類巧克力可以說是一種較為特殊的巧克力,在巧克力裡面注入各種酒類,咬下去的瞬間可以感受到香醇美酒和巧克力的甜美融化為一體的神奇口感,是喜歡花式巧克力的人成熟的選擇。

這麼多形式的巧克力,分別有不同喜歡的族群,在巧克力(chocolate)最大消費市場的歐洲,以不含任何東西的實心巧克力最受人青睞。但在東方社會,混有果仁巧克力較受歡迎,尤其是花生及餅乾口味,也許是追求口感的不同,東方人較喜歡多變化的口感。黑巧克力則是喜歡品嘗原味人的最愛,因為牛奶成分少,通常糖類也較低。可可的香味沒有被其他味道所掩蓋,在口中融化之後,可可的芳香會在齒間四溢許久。有些人認為,吃黑巧克力才是吃真正的巧克力。不過可可本身並不具甜味,甚至有些苦,因此較不受歡迎。至於白巧克力,因為不含有可可粉,僅有可可油及牛奶,因此為白色,此種巧克力僅有可可的香味,口感上和一般巧克力不同,也有些人並不將其歸類為巧克力

巧克力chocolate巧克力蛋糕巧克力乳酪蛋糕>>>參考網站