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In the bowl of a stand mixer, dissolve the yeast in 1/4 cup of warm water and allow it to stand for several minutes. Once mixed, divide the dough into 6 pieces of equal size. Shape each piece into an oval ball (like a football without the pointy ends) and let it rise (covered loosely in plastic wrap) for 90 minutes. If you have a professional waffle iron (meaning: it’s cast iron and weighs over 30 pounds) cook at exactly 355-360 degrees for approximately 2 minutes.
If you have a regular home iron, it may take 4 minutes or longer.
I included about four and a half minutes of what I imagined might have taken place before or after each image that I had captured.
This declaration, apparently opposed to Cartier-Bresson’s doctrine of the “decisive moment,” leaves creative wiggle room.
After the Bruegel, we get twenty-three gradually changing natural scenes, nearly all mini-narratives based on stasis, rhythmic cycles, hesitations, and bursts of action.
we get that monumental impulse recast by photorealistic animation: landscapes teased into little stories by the miracle of rendering, mo-cap, and drag-and-drop.
Even most restaurants and chains that now sell the Liège waffle have taken it far afield from its early roots.
Twenty-Five Years Along Nordisk and the Tableau Aesthetic William Cameron Menzies: One Forceful, Impressive Idea Another Shaw Production: Anamorphic Adventures in Hong Kong Paolo Gioli’s Vertical Cinema (Re)Discovering Charles Dekeukeleire Doing Film History The Hook: Scene Transitions in Classical Cinema Anatomy of the Action Picture Hearing Voices Preface, Croatian edition, , with digital effects could be condemned as vulgar at best and scandalous at worst. Yet no one ever accused the late Abbas Kiarostami of bad taste.
Of weirdness, yes: His Lumière tribute (1995) consisted of a close-up of a frying egg.
Eggs aside, Kiarostami’s experiments mostly have a stubborn stringency.
Authentic Liège waffles are one of life’s great indulgences — caramelized sugar glistening on a tender, buttery, vanilla-laden joy for the senses.
Unfortunately, the “original recipe” has been long lost, and virtually all contemporary recipes use ingredients with little connection to what 19th-century bakers would have employed.
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It’s a reconstruction based largely on 18th and 19th-century brioche — which indisputably forms the basis of the Liège waffle.