關於 net version check ，我們在網路上蒐集到這些相關的討論、資訊與評價

義賣明信片書 🌟🌟🌟

大家都係鍾意去旅行又鍾意插畫既人呢：）

📣 義賣明信片書 予 🇲🇲 緬甸外國工人
Postcard Zine Sale for fund-raising to Myanmar foreign workers
(Please scroll down for English version)

兩年前，我在 #緬甸 #斯里蘭卡 #尼泊爾 當地創作明信片書時，得到當地人很熱心的幫助，兩年後，我想為因疫情影響而頓失工作捱餓的他們做點甚麼。

看到滯留在泰國帕延島 #kohphangan 的 Light On Charity 創辦人 Abheda Pink 身體力行，以個人名義為失去工作、滯留島上的緬甸工人籌款時，便計劃義賣我的明信片書。

📌 希望大家除了捐款外，也可趁機從書中內容認識一點 #緬甸 #斯里蘭卡 #尼泊爾 這些陌生的國度及其文化。

📌 義賣明信片書 （共40本）
🇲🇲 真誠緬甸 “Sincere Myanmar”
🇱🇰 你好！斯里蘭卡 “Hello! Sri Lanka”
🇳🇵陽光尼泊爾 “Sunny Nepal”

一套：HK155 / 3本 ⭐️⭐️⭐️
單售：HKD55 / 1本 ⭐️
（包本地平郵）
可Payme / 銀行轉帳

》》》訂購表格（香港地區）﹕https://forms.gle/wNKBQk5fRWgCJunj9

義賣的所有收益在扣除成本後，將全數用於購買食物予緬甸外國工人，島上分發食物的進度和收據證明都可以在 Abheda Pink 的FB上看到，有關籌款的詳情請瀏覽：https://bit.ly/foodformyanmarworkers

感謝。

Che-ting
___

「在地創作Zine X 明信片書」系列介紹 #cheting旅途中小誌

由2018年9月開始，Che-ting以獨行背包客的身分展開了一趟路上觀察的藝遊之旅，以有限的時間，在當地發掘、創作及繪製出那「當下」的旅途中小誌，小誌以手繪方式呈現出自身的旅途經歷和各地的人民風景。

頁數｜8褶、攤開是1張A3海報
尺寸｜A6
製作｜手工褶 無線釘裝
材質｜尼泊爾傳統手工紙Lokta Paper／116磅 自然米白紋理紙
印刷｜彩色雙面印刷
產地｜當地繪製 香港再版印刷

___
📣 Postcard Zine Sale for fund-raising to 🇲🇲 Myanmar foreign workers

My #Myanmar #SriLanka #Nepal postcard zines cannot be completed without locals’ kindness and assistance during my art zine journey in 2018.

This time, I would like to make my little effort to the Myanmar foreign workers who lost their job during Pandemic and are stranded on an island #kohphangan Thailand where Abheda Pink (A founder of Light On Charity) is staying now.

📌 Besides the fund-raising itself, I hope it can be an opportunity for us to get know more about these unfamiliar countries and their culture through my #Myanmar #SriLanka #Nepal postcard zines.

📌 Postcard Zine Sale (40 copies)
🇲🇲 Sincere Myanmar
🇱🇰 Hello! Sri Lanka
🇳🇵 Sunny Nepal

USD$23 for 3 zines ⭐️⭐️⭐️
USD$9 for 1 zine ⭐️
(FREE worldwide shipping without tracking)
PayPal is available for the payment.

》》》Order Form (Oversea) :
https://forms.gle/nsYQyGKP3G9fsTNh8

All net proceeds from the postcard zine sale will be donated to buy food for Myanmar foreign workers. You can find the #fooddistribution latest updates and relevant receipts on Abheda Pink’s Facebook publicly. For detail, please check out: https://bit.ly/foodformyanmarworkers

Thank you so much.

Che-ting
___

A series of “On my way to make zine” #onmywaytomakezine

It is a self-challenging art zine project by Che-ting, an illustrator from Hong Kong.

The highlight of these zines are created locally during her journey since 2018:
Observing the culture;
Illustrating the unique experience with locals;
Fabricating in local print shops &
Posting it to worldwide.

8-fold, A3 when unfold
A6 Size
Nepal traditional Lokta Paper／116gram Natural white paper
4C color print
Reprinted in Hong Kong (2nd / 3rd Edition)

[This is 4K version of S21 Ultra 8K video ] Ever since Samsung Galaxy S20 series was released, it has that powerful sensor that allows you to record UHD 8K video at 24 frame per second (24fps). Here's a short video of small garden snail recorded at UHD 8K (24FPS) with just addition of music.

In order to add more font and text transition on the video, I would need to downgrade the video to 4K quality instead. So if you are here for S21 Ultra raw 8K Video, feel free to check out my #previousvideo for REAL 8K VIDEO recorded using Samsung Galaxy S21 Ultra.

TIPS: You can use the '8K Video Snap' function to capture screen grab/ screenshot as your high resolution still photo ( photo resolution will be 7680x4320 and store in 'Video Captures' folder)

If you've liked this video, remember to Like and Share it around! It helps a lot! =D
喜欢的话，记得订阅按赞然都打开小铃铛

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Hello friends! Today we're going to share with you how to make a classic French potato casserole: Gratin Dauphinois.

Gratin dauphinois is a traditional French dish which is made with layers of finely sliced potatoes, cream, butter and Gruyère cheese. This dish is from the Dauphiné region in south-eastern France. Every home cook has their own formula for preparing this gratin, but traditionally, his dish usually rubs with garlic and butter at first.

We love potato casseroles, but this dish is our favorite so far. The flavour is amazing, each bite just melts in your mouth. Our simple and delicious recipe is super easy, and uses very few ingredients, but tastes extra delicious. It’s definitely a comfort food. Hope you like it. Enjoy.:)

📍 Please follow me on Instagram: @sweetdumplingofficial

This is an #ASMR​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Sk0QcNmTEp0
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How to make French Potato Gratin Dauphinoise
French Potato Gratin Dauphinoise Recipe

☞ Yields: 3~4 servings
☞  Baking Dish size：13x17x5cm

✎ Ingredients
potatoes 500g (peeled, net weight)
milk 250ml
whipping cream 100ml
Gruyère cheese 70g
butter 15g
a pinch of nutmeg powder
salt 4.5g, if the cheese is too salty, reduce the salt to 3.5g
black pepper O.T
garlic clove 1

✎ Instructions
1. Rub the inside of the baking dish with the garlic and the half of softened butter. Set aside.
2. Shredding the cheese. You can use whatever shredder you have on hand, just make sure the cheese is cold.
3. Toss the potatoes and just peel and thinly slice the potatoes to 2mm~3mm thick (500g). Don't soak them.
4. In a large saucepan, combine the milk, whipping cream and the cheese over medium high heat. While the cheese is melted, then season with salt, pepper and nutmeg powder. Stir to blend.
5. When it comes to simmer, reduce the heat to low, and put the potato slices into the pan, stirring occasionally for 5 minutes, since potatoes release their starch into the liquid, it will help thicken the sauce. Re season if needed.
6. Layer half the potato slices in the dish, spoon some sauce over the potatoes, then finish off layering the rest of the potato slices, the slices can overlap slightly. Pour over the rest of the sauce.
7. Cut the remaining butter into small pieces and dot the butter, finishing with sprinkling the cheese to cover the potatoes.
8. Preheat the oven to 180°C, and bake for 70~80 minutes, or until the potatoes are cooked through and the top is crips and golden brown.
9. Once baked, cool down for several minutes, then serve and enjoy.
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Chapter:
00:00 opening
00:34 Ingredients
01:20 Preparing
04:51 Make sauce
07:00 Make Gratin Dauphinois
09:06 Baking
09:18 taste
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#GratinDauphinois
#FrenchCuisine
#easyRecipes

Hello friends! Today we're going to share with you how to make a classic French creamy mushroom soup. (Soupe Aux Champignons)

French mushroom soup is a simple and easy recipe that you can make everyday or on a weeknight. This easy homemade mushroom soup is so comforting, it's hearty, rich and earthy, and it's quite versatile. You can also make it vegan by using vegetable broth, and use coconut milk instead of heavy cream. This recipe just keeps it simple and gluten-free. This will definitely become a go-to recipe! It’s a perfect soup for a chilly fall day. Hope you like this video. Enjoy. :)
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/f-AMOarrAGY
---------------------------------------------------------------------------------------------
How to make Classic French Mushroom Soup Recipe
Soupe Aux Champignons Recipe

☞ Yield: 3-4 bowls

✎ Ingredients
☞ For broth
half onion
fresh thyme  2 bunches
fresh parsley 1 bunch
bay leaf 1
carrot 1
celery 1 stalk
black peppercorn Q.S.
water 500ml

☞ For mushroom soup
mushroom 270g, remove the stem, net weight is about 250g
olive oil 15g
unsalted butter 15g
half onion
whipping cream 120g
salt Q.S.
a knob of butter for pureeing

✎ Instructions
☞ For the broth
1. The best way to clean mushrooms is to not wash them, but if they are dirty, you can wash them gently one by one and immediately pat dry with paper towels, don't keep them in water too long.
2. You can cut off the stem or remove the stem by fingers, but don't throw it away, use them to make broth. Place the mushrooms caps on the cutting board and slice them. Set aside.
3. Peel the carrot and trim off the top, cut carrot and celery into a few big pieces.
4. Trim the ends of the onion, cut in half, peel off skin both halves and discard the skin. One halve cuts into big pieces for broth. Another halve chops into small pieces for frying with mushroom slices.
5. Throw onions, carrots, celery, peppercorns and herbs in a pot. Cover with 500ml of water, set the pot over medium high heat and bring it to a boil, then turn the heat down to low heat and cook for 30 minutes. The cooking time depends on how much stock you make.
6. Remove the pot from the stove, and set a strainer over a bowl, pour the stock through, pressing on the solids to extract any extra liquid and discard the vegetables.

☞ For the mushroom soup
1. Cook onions in olive oil and butter in a soup pot over medium high heat, then reduce heat to low and cover to cook for 8 minutes until soft but not browning.
2. Add the mushroom slices and salt, stir evenly, cover with lid and cook for 10 minutes until liquid from mushrooms has mostly evaporated.
3. Pour the vegetable broth and whipping cream and stir constantly, keep the heat on low and cover to cook for 30 minutes.
4. Transfer 3/4 soup to a blender and puree until smooth, creamy and thick.
5. Return soup to pot and stir well. Season with salt and black pepper if needed, and serve in bowls, garnish with mushroom slices or drizzle a few drops of olive oil. Enjoy!

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#FrenchCuisine
#MushroomSoup
#ComfyFood
#easyRecipes