Friday, November 25, 2011
PRAVDA newborn awards
yayayay what news we have today - PRIM PRIM studio is nominated as the best new designers in PRAVDA newborn awards. You have to vote - for us, or for those, who you think deserves that more
Thursday, November 24, 2011
Courier New
Corn on the Keyboard
If Courier New would be a taste we would discover it in a truly simple dish - a sandwich. The masters in making this kind of food for sure are crazy writers and computer nerds.
The reason for such an argument you could find in the history of the font. Courier was designed by Howard "Bud" Kettler in 1955 and it soon became a standard font used throughout the typewriter industry. What is more It has also become an industry standard for all screenplays to be written in 12 point Courier.
Later the font was redrawn by Adrian Frutiger.
Today well known Courier New was introduced as the new version of Courier with Windows 3.1 and that is how the new kind of people - computer nerds - fell in love with it.
It is even hard to imagine how many times different sandwiches have been eaten in a rush not looking at the food while gazing at a piece of a paper in a typewriter or at a computer screen.
We believe that this dish often is the only food of the day for this kind of people so we decided that sandwich recipe has to be very nourishing and full of various vitamins.
Ingredients:
French bread baguette
Canned tuna (can be tuna flakes or tuna pieces, the best in its own juice)
Canned corn
Tomato
Lettuce
Mayonnaise
Quantities:
It takes half of a normal size or one small baguette for one sandwich
Two tablespoons of mayonnaise goes for one tuna can
You will use about 6 full tablespoons of corn
One sandwich takes 3-4 slices of a tomato
Add as much lettuce as your heart desires
The reason for such an argument you could find in the history of the font. Courier was designed by Howard "Bud" Kettler in 1955 and it soon became a standard font used throughout the typewriter industry. What is more It has also become an industry standard for all screenplays to be written in 12 point Courier.
Later the font was redrawn by Adrian Frutiger.
Today well known Courier New was introduced as the new version of Courier with Windows 3.1 and that is how the new kind of people - computer nerds - fell in love with it.
It is even hard to imagine how many times different sandwiches have been eaten in a rush not looking at the food while gazing at a piece of a paper in a typewriter or at a computer screen.
We believe that this dish often is the only food of the day for this kind of people so we decided that sandwich recipe has to be very nourishing and full of various vitamins.
Ingredients:
French bread baguette
Canned tuna (can be tuna flakes or tuna pieces, the best in its own juice)
Canned corn
Tomato
Lettuce
Mayonnaise
Quantities:
It takes half of a normal size or one small baguette for one sandwich
Two tablespoons of mayonnaise goes for one tuna can
You will use about 6 full tablespoons of corn
One sandwich takes 3-4 slices of a tomato
Add as much lettuce as your heart desires
Process:
Cut the baguette lengthwise in two pieces
Spread tuna and mayonnaise mix on both halves of the bread
Put the corn on one half and slightly press the seeds to stick better with the tuna
Do the same with the tomato slices on the next half of the bread
Lay down the leaves of the lettuce and put the halves of the sandwich back together.
If you wish to intensify the feeling of tasting Courier New, eat the sandwich above the keyboard of your computer not looking at your hands and most importantly - do not care about the corn seeds disappearing among the buttons of your laptop…
Spread tuna and mayonnaise mix on both halves of the bread
Put the corn on one half and slightly press the seeds to stick better with the tuna
Do the same with the tomato slices on the next half of the bread
Lay down the leaves of the lettuce and put the halves of the sandwich back together.
If you wish to intensify the feeling of tasting Courier New, eat the sandwich above the keyboard of your computer not looking at your hands and most importantly - do not care about the corn seeds disappearing among the buttons of your laptop…
Enjoy!
Wednesday, November 16, 2011
Georgia
It's all about Aliens
Quantities:
As big patisson as many hungry mouths you have
As much rice as much fits into the hollowed patisson and the stomachs of the hungry ones
The amount of mushrooms depends on you
A can of the coconut milk
One onion
Process:
Cut of the top of the patisson and hollow its pulp. The skin of this vegetable is really hard, so be sure your knife is sharp enough.
Boil the rice and don't forget the golden rule: one part of rice = two parts of water –and voila you know when the rice is cooked just because there is no water left at the end.
Add some oil to the frying pan and put the chopped onion. When the onion becomes golden, add the mushrooms (can be boiled or pickled, depends on you).
When the mushrooms get roasted, add the rice and after the few minutes - the coconut milk.
When all the products in the pan become a tasty looking solid mass, the filling is ready.
Stuff the rice and the aliens to the hollowed patisson, cover with it's top and put to the hot oven.
After about an hour try any reachable inner side of the patisson and decide if it is stewed enough for eating.
If Georgia font would be a taste, we would find it in an extraterrestrial misterious dish.
The reason is really obvious - this font, designed in 1993 by Matthew Carter was named after a tabloid headline titled Alien heads found in Georgia.
What product most closely resembles to an alien? Mushroom, of course! It belongs neither to the plant, nor to the animal world.
And what an alien without a flying saucer? So here comes a patisson - an ideal vegetable for a UFO role.
p.s. we say thanks to Vytautas Novickas for the inspiration. He is the one, who keeps on saying that he doesn't eat mushrooms and sweet peppers because all the mushrooms are true aliens and the sweet peppers - their flying saucers.
pp.ss. an interesting fact - we did this dish twice. The first time it was stuffed peppers. However the photos disappeared from our computers and it was certainly an alien work! For the next try we found an extraordinary shape of the patisson.
The reason is really obvious - this font, designed in 1993 by Matthew Carter was named after a tabloid headline titled Alien heads found in Georgia.
What product most closely resembles to an alien? Mushroom, of course! It belongs neither to the plant, nor to the animal world.
And what an alien without a flying saucer? So here comes a patisson - an ideal vegetable for a UFO role.
p.s. we say thanks to Vytautas Novickas for the inspiration. He is the one, who keeps on saying that he doesn't eat mushrooms and sweet peppers because all the mushrooms are true aliens and the sweet peppers - their flying saucers.
pp.ss. an interesting fact - we did this dish twice. The first time it was stuffed peppers. However the photos disappeared from our computers and it was certainly an alien work! For the next try we found an extraordinary shape of the patisson.
Inredients:
Patisson
Rice
Mushrooms
Coconut milk
Onion (not in the photo, but perfect for roasting with the mushrooms)
Patisson
Rice
Mushrooms
Coconut milk
Onion (not in the photo, but perfect for roasting with the mushrooms)
Quantities:
As big patisson as many hungry mouths you have
As much rice as much fits into the hollowed patisson and the stomachs of the hungry ones
The amount of mushrooms depends on you
A can of the coconut milk
One onion
Process:
Cut of the top of the patisson and hollow its pulp. The skin of this vegetable is really hard, so be sure your knife is sharp enough.
Boil the rice and don't forget the golden rule: one part of rice = two parts of water –and voila you know when the rice is cooked just because there is no water left at the end.
Add some oil to the frying pan and put the chopped onion. When the onion becomes golden, add the mushrooms (can be boiled or pickled, depends on you).
When the mushrooms get roasted, add the rice and after the few minutes - the coconut milk.
When all the products in the pan become a tasty looking solid mass, the filling is ready.
Stuff the rice and the aliens to the hollowed patisson, cover with it's top and put to the hot oven.
After about an hour try any reachable inner side of the patisson and decide if it is stewed enough for eating.
Enjoy!
Wednesday, November 2, 2011
Helvetica Neue Ultra Light
Ultra Light as a fine sliced champignons carpaccio
If Helvetica Neue Ultra Light would be a flavor, we would discover it in a light dish with the ingredients cut into the strips - a recipe would be simple but gourmet.
This time the taste of the champignons carpaccio with rucola suggested us that it is nothing else but Helvetica Neue Ultra-Light! And that's how it was decided.
This hair thickness font as well as all the Helvetica Neue family was created in 1983 adjusting the old Helvetica with some new alphabet heights, widths and thicknesses. The leader of a this study was Wolfgang Schimpf together with his assistant Reinhard Haus, project manager René Kerfante and design consultant - Erik Spiekermann.
Ingredients:
champignons
hard granular cheese (such as Parmigiano Reggiano or similar)
rucola
lettuce
wine vinegar or lemon juice
olive oil
salt
pepper
Quantities:
Equal parts of rucola, lettuce and champignons, meanwhile cheese makes the dish less dietetic, so unless you aren't Winnie-the-Pooh, consider how much of it you can afford.
Process:
Chop champignons into super thin slices so that you can see the sunshine through it. The same rule applies to the cheese.
Rip salad leafs in a bite-sized shreds, add rucola, and place champignons on the top of pile. Sprinkle everything with wine vinegar and olive oil, add some salt. Mix it with your hands to evenly distribute the seasonings, and add the cheese.
Enjoy!
If Helvetica Neue Ultra Light would be a flavor, we would discover it in a light dish with the ingredients cut into the strips - a recipe would be simple but gourmet.
This time the taste of the champignons carpaccio with rucola suggested us that it is nothing else but Helvetica Neue Ultra-Light! And that's how it was decided.
This hair thickness font as well as all the Helvetica Neue family was created in 1983 adjusting the old Helvetica with some new alphabet heights, widths and thicknesses. The leader of a this study was Wolfgang Schimpf together with his assistant Reinhard Haus, project manager René Kerfante and design consultant - Erik Spiekermann.
Ingredients:
champignons
hard granular cheese (such as Parmigiano Reggiano or similar)
rucola
lettuce
wine vinegar or lemon juice
olive oil
salt
pepper
Quantities:
Equal parts of rucola, lettuce and champignons, meanwhile cheese makes the dish less dietetic, so unless you aren't Winnie-the-Pooh, consider how much of it you can afford.
Process:
Chop champignons into super thin slices so that you can see the sunshine through it. The same rule applies to the cheese.
Rip salad leafs in a bite-sized shreds, add rucola, and place champignons on the top of pile. Sprinkle everything with wine vinegar and olive oil, add some salt. Mix it with your hands to evenly distribute the seasonings, and add the cheese.
Enjoy!
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