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Only Chronoswiss would create something this dramatic. A blood-red enamel dial, incredible guilloché work, and packaging that looks like it belongs in a vampire film. Completely over the top and that’s exactly why collectors will love it.

Kevin O'Leary aka Mr. Wonderful

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32,623 Aufrufe • vor 1 Monat •via X (Twitter)

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Some watches tell time. Others create emotion. The detail on this dial is extraordinary, hand-guilloché work, enamel, gold detailing, and a GMT complication all coming together in one piece. This is craftsmanship at another level.

Some watches tell time. Others create emotion. The detail on this dial is extraordinary, hand-guilloché work, enamel, gold detailing, and a GMT complication all coming together in one piece. This is craftsmanship at another level.

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This might be one of the boldest watches I saw all week. The red enamel dial is incredible in person, and the engineering behind the case construction makes it even more impressive. This is the kind of innovation that keeps watchmaking exciting.

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this is incredible and exactly why i love old movies like yesss end your vampire movie with a cunty epilogue about vampires being real yess!!!

this is incredible and exactly why i love old movies like yesss end your vampire movie with a cunty epilogue about vampires being real yess!!!

milfvia plath

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"With each new film, I try to do something totally different. But when I look at the end result, I realize that I have made exactly the same film all over again." --- Takeshi Kitano Full Excerpt: "Cinema is something very personal. When I make a film, I make it first and foremost for myself. It’s like a wonderful toy box that I play with. A very expensive toy box, of course, and I’m ashamed at times of having such fun with it. There comes a time, however, once the film is in the can, when it no longer belongs to you. It then becomes the toy of the audience—and the critics. But it would be dishonest to deny that I make a film for myself before anyone else. Actually, that’s why I can’t understand how a director can shoot a film from someone else’s screenplay, since the cinema is something much too personal for that, unless you have a great deal of freedom to adapt the screenplay—in which case I truly think that the director must take it over completely and make it virtually his own screenplay. This intimately personal side to the cinematic vision constitutes both the strength and the weakness of a director. I have already heard many directors say this, and the same holds true for me: with each new film, I try to do something totally different. But when I look at the end result, I realize that I have made exactly the same film all over again. Perhaps not exactly the same one, but I think that if a police inspector were to see it, he would say, “No doubt about it, Kitano, you’re behind this; your prints are all over it!”" ('Moviemakers' Masterclass', Laurent Tirard, 2002) Clip from: Fireworks (1997) Director: Takeshi Kitano

"With each new film, I try to do something totally different. But when I look at the end result, I realize that I have made exactly the same film all over again." --- Takeshi Kitano Full Excerpt: "Cinema is something very personal. When I make a film, I make it first and foremost for myself. It’s like a wonderful toy box that I play with. A very expensive toy box, of course, and I’m ashamed at times of having such fun with it. There comes a time, however, once the film is in the can, when it no longer belongs to you. It then becomes the toy of the audience—and the critics. But it would be dishonest to deny that I make a film for myself before anyone else. Actually, that’s why I can’t understand how a director can shoot a film from someone else’s screenplay, since the cinema is something much too personal for that, unless you have a great deal of freedom to adapt the screenplay—in which case I truly think that the director must take it over completely and make it virtually his own screenplay. This intimately personal side to the cinematic vision constitutes both the strength and the weakness of a director. I have already heard many directors say this, and the same holds true for me: with each new film, I try to do something totally different. But when I look at the end result, I realize that I have made exactly the same film all over again. Perhaps not exactly the same one, but I think that if a police inspector were to see it, he would say, “No doubt about it, Kitano, you’re behind this; your prints are all over it!”" ('Moviemakers' Masterclass', Laurent Tirard, 2002) Clip from: Fireworks (1997) Director: Takeshi Kitano

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This feels like a layup… and that’s exactly why people miss it. Don’t rush it. Answer below.

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American Cattle Rancher Exposing That Beef Sold In American Grocery Stores Doesn’t Look Like Natural Beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it. So you're like eating meat that's like metabolic at five minutes old versus that red fresh meat in the grocery store might be a month old. And it sat like that, but they're using artificial gases in that packaging to crea completely unnatural. — If your packaged meat then it is it is filled w to create that. It doesn' look like that. But like believe it or not, it's been sitting out for 11 days. So how could it still look so fresh? It's because it's being packed and gassed in a special process that most people never heard about, using carbon monoxide, carbon dioxide, and nitrogen, which keeps the meat looking fresh and bright red. We left two cuts of lamb out at room temperature. One was gas packed, the other, no gas. After a few days, the untreated meat turns a dark, unappealing color. But the gas-packed meat stays red, even after being left out for eight days. The only visible sign of spoilage is the package puffing out and a bad odor when opened. We had the meat analyzed in a lab, and it's no surprise that both cuts are loaded with bacteria. The color of the meat doesn't necessarily indicate it's fresh”

American Cattle Rancher Exposing That Beef Sold In American Grocery Stores Doesn’t Look Like Natural Beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it. So you're like eating meat that's like metabolic at five minutes old versus that red fresh meat in the grocery store might be a month old. And it sat like that, but they're using artificial gases in that packaging to crea completely unnatural. — If your packaged meat then it is it is filled w to create that. It doesn' look like that. But like believe it or not, it's been sitting out for 11 days. So how could it still look so fresh? It's because it's being packed and gassed in a special process that most people never heard about, using carbon monoxide, carbon dioxide, and nitrogen, which keeps the meat looking fresh and bright red. We left two cuts of lamb out at room temperature. One was gas packed, the other, no gas. After a few days, the untreated meat turns a dark, unappealing color. But the gas-packed meat stays red, even after being left out for eight days. The only visible sign of spoilage is the package puffing out and a bad odor when opened. We had the meat analyzed in a lab, and it's no surprise that both cuts are loaded with bacteria. The color of the meat doesn't necessarily indicate it's fresh”

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.Paul Pierce believes the Lakers' season will be over at the end of this week "Not only did you make a trade, you brought a guy in to be the guy... I know it looks good on paper saying you got Luka Doncic and LeBron but it just doesn't work like that."

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Ernest & Celestine is an incredible film. And it looks like a watercolor sketch in motion. Its style was a risk, and it took time and care to get it right. We explore how it happened: ─➤

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Took me a second to track this down and this clip must only be known in Toronto. But if people outside of Canada remember it as viral that would be incredible. He's from the same era a the Waterloo vampire guy. I think of him a lot and would describe him has Paul Schraderesque.

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That’s not just a tackle — that’s attitude, effort, will. Not every moment screams skill — some whisper it in effort. A chase. A reach. A flick. Not for glory — but for the team. That’s what wanting it more looks like. It takes something deeper to dig in, to chase back, to get that flick. It’s workrate. It’s will. It’s a mindset. And it’s everything.

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The gasses pumped into American grocery store meat are a mixture of carbon dioxide, oxygen, and carbon monoxide Carbon monoxide binds with myoglobin in the meat, which keeps the meat looking bright red for weeks Other countries have banned using carbon monoxide on meat American cattle rancher exposing that beef sold in american grocery stores doesn’t look like natural beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it.” The FDA says pumping it full of this toxic gas is safe. Critics argue it mislead consumers because the meat can look fresh even after it has spoiled, potentially hiding spoilage signs like off odors or discoloration until the package is opened. In America there's no requirement to label meat treated with these gases, which has led to debates about transparency and consumer rights. Some countries have banned or restricted the use of carbon monoxide in meat packaging due to these concerns.

The gasses pumped into American grocery store meat are a mixture of carbon dioxide, oxygen, and carbon monoxide Carbon monoxide binds with myoglobin in the meat, which keeps the meat looking bright red for weeks Other countries have banned using carbon monoxide on meat American cattle rancher exposing that beef sold in american grocery stores doesn’t look like natural beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it.” The FDA says pumping it full of this toxic gas is safe. Critics argue it mislead consumers because the meat can look fresh even after it has spoiled, potentially hiding spoilage signs like off odors or discoloration until the package is opened. In America there's no requirement to label meat treated with these gases, which has led to debates about transparency and consumer rights. Some countries have banned or restricted the use of carbon monoxide in meat packaging due to these concerns.

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Regardless of how exactly the Minneapolis shooting went down, blame belongs squarely with the the people who stoked violence, harassment, and obstruction against ICE officers in the explicit hope that something like this would happen. The left's leaders use their rank and file as human shields in a manner just like Hamas and we absolutely must not fall for it.

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