Author: If This Then That

Bone Symphony were a short-lived synthpop/New Wave group fronted by Scott Wilk and active in the early 1980s. They were signed to Capitol Records and released only one record, Bone Symphony EP, in 1983. They are most famous for their song “One Foot in Front of the Other” which appeared in the film Revenge of the Nerds and in an episode of Family Guy.

Islandia is a non-narrative two minutes short drone film about primal beauty of Iceland.

Staff Pick on Vimeo

Islandia – is a Latin name for Iceland and relative to the old language since this film portraits primordial and rough nature of Iceland. For the short duration of the film, you will be transported to a place that easily could be a million years ago. From unbelievable landscapes and vast valleys to painting-like terrain and majestic waterfalls and lakes – this film shows the unparalleled beauty of Iceland and its unearthly glory.

Please sit back and enjoy the flight.

Technical info:
– All footage shot on DJI Mavic 2 Pro.
– Several ND filters from Polar Pro were used for filming.
– I used Davinci Resolve 16 for editing, VFX, SFX, and grading.
– Adobe Audition was used to mix soundscore.
– Adobe After Effects were used for titles and minor fixes
– Original music score by Luke Atencio and Ryan Taubert was licensed at Musicbed.
– SFX are free samples by various creators and Singularity six by Film Crux.

🚨 THIS IS NOT A DRILL 🚨 Alton Brown and all of us here at Food Network know that fans have been asking — pleading? — for new episodes of Alton’s famous series Good Eats, and we’re so happy to say that it is FINALLY HAPPENING!

#AltonBrown is BACK with brand-new episodes of #GoodEatsTheReturn Sundays @ 10|9c AND 10:30|9:30c (that’s right — two new shows every week!) 👏👏

Want more full episodes? Watch the full series here: https://watch.foodnetwork.com/tv-shows/good-eats

Subscribe to Food Network: https://foodtv.com/2WXIIWZ

Get the recipe: https://www.foodnetwork.com/recipes/alton-brown/chicken-parm-7282184

Chicken Parm
RECIPE COURTESY OF ALTON BROWN
Total: 2 hr 30 min (includes brining time)
Active: 1 hr
Yield: about 4 servings

Ingredients

2 boneless, skinless chicken breasts, butterflied and pounded to 1/8-inch thick
2 teaspoons kosher salt
120 grams (1 cup) plain breadcrumbs
20 grams salt and vinegar potato chips, not kettle cooked or thick cut
2 teaspoons dried oregano
2 teaspoons dried parsley
1 1/2 teaspoons garlic powder
70 grams (2/3 cup) all-purpose flour
2 large eggs, beaten
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1 cup red sauce, divided, recipe follows
2 ounces low-moisture mozzarella, shredded
2 ounces Italian fontina, shredded
Chopped fresh flat-leaf parsley, for garnishing

Red Sauce

8 large garlic cloves, peeled
2 teaspoons kosher salt
1/4 cup plus 1/2 teaspoon extra-virgin olive oil, divided
4 anchovy filets
1/2 teaspoon red pepper flakes
Two 28-ounce cans peeled whole San Marzano tomatoes, drained
One 2-inch Parmesan rind

Directions

Special equipment: three baking sheets with wire racks, 9-by-12-inch baking dish, a mortar and pestle and a large wooden spoon

Cut the butterflied and pounded breasts into 6 to 8 even pieces. Season with the salt on both sides and place on a rack set inside a sheet pan (technically we use “half” sheet pans for this). Cover and refrigerate for 30 minutes.

Combine the breadcrumbs, potato chips, oregano, parsley and garlic powder in a gallon zip-top bag and crush into a course meal.

Set up a breading station with three loaf pans: place the flour in the first pan, the beaten eggs in the second, and the breadcrumb mixture in the third. Set a clean wire rack inside a sheet pan to hold the breaded pieces.

Unwrap the chicken and blot well with paper towels then dredge the chicken first in the flour (shake off the excess), then dip in the beaten eggs (again, drain the excess), and finally coat with the breadcrumbs before placing on the rack.

Position an oven rack in the top third of the oven and crank the broiler to high. Line a clean pan with paper towels and have it standing by.

Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in an 11-inch sauté pan over medium heat. When the butter foams, add half the breaded chicken to the pan, but don’t overcrowd. Cook, undisturbed, until crisp and golden brown, about 2 minutes per side. Transfer to the clean rack, wipe out the pan and repeat with the remaining butter, oil and chicken.

Spread 3/4 cup of the red sauce into the bottom of a 9-by-12-inch broiler-proof baking dish and broil until the sauce bubbles and begins to caramelize, about 2 minutes.

Remove the dish from the oven and arrange the chicken pieces in a single layer. Dot the chicken with the remaining red sauce, leaving bare spots to retain some crispy bits. Scatter the fontina and mozzarella over the sauce.

Return to the broiler until the cheese is bubbly and beginning to brown, about a minute and a half.

Garnish with the parsley.

Red Sauce

Work the garlic, salt and 1/2 teaspoon extra-virgin olive oil together with a mortar and pestle until a paste forms.

Heat the remaining 1/4 cup extra-virgin olive oil in a medium saucepan over medium heat. Add the garlic paste and cook, stirring, until it begins to brown, about 2 minutes.

Add the anchovies and the red pepper flakes and cook until the anchovies begin to break down, about 1 minute. (I usually use the back of a wooden spoon to crush the anchovies.)

Add the tomatoes and break them up with the back of the spoon then submerge the Parmesan rind in the sauce. Reduce the heat to medium-low and simmer, until the sauce is almost dry, about 1 hour.

Cook’s Note: Never broil with any oven-proof baking dish for more than 2 minutes. If in doubt,use a metal pan. This sauce recipe makes more than is needed for the chicken. Refrigerate the extra for up to a week, or, better still, freeze it for a rainy day.

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The Beatles on a budget.
What song should we do next?
Mary’s Channel: https://www.youtube.com/user/maryspender

Get the song, commentary, song stems, and early access to videos
when you super-subscribe on Patreon: http://www.patreon.com/RobScallon

Lyrics:
Here come old flat top
He come groovin’ up slowly
He got joo joo eyeballs
He one holy roller
He got hair down to his knee
Got to be a joker
He just do what he please
He wear no shoeshine
He got toe jam football
He got monkey finger
He shoot Coca-Cola
He say I know you, you know me
One thing I can tell you is
You got to be free
Come together, right now
Over me
He bad production
He got walrus gumboot
He got Ono sideboard
He one spinal cracker
He got feet down below his knee
Hold you in his armchair
You can feel his disease
Come together, right now
Over me
He roller coaster
He got early warning
He got muddy water
He one Mojo filter
He say one and one and one is three
Got to be good looking
‘Cause he’s so hard to see
Come together right now
Over me
Come together, yeah x8

from Abbey Road

Recorded and mixed by Rob Ruccia of Uptown Recording: http://www.uptownrecording.com/
Video edit by Jake Jarvi: https://www.youtube.com/pineappleboyfilms/

This video was made possible because of Patreon support from Rob Harper, Hypergnome, Nicolette Kawata, Fabio, Quintin Waldner, Donato Sinicco III, Erik Ritter, Isaac Briefer, Otto Cate, Jim Nobody, Ben Swan, Daniel Reimer, Significant Dosh, Emi Carmichael, Bryce Taylor, John, rd1994, David Cundiff, Garri, Marcus Toyon, Music Hits Face, Sheldon Bird, & many other awesome people on my Patreon page: http://www.patreon.com/RobScallon

Big videos go on this channel. Everything and anything else is on the 2nd: https://www.youtube.com/RobScallon2

Also…
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Este vídeo utiliza várias tipografia no decorrer da musica…