IRON-CROC'S PROFILE

Duuuuude. This is freakin' awesome.

And hey, ladies. Follow your own advice to us. Better late and good than rushed and subpar!! :)

@Rexion, Very nice. It sounds here like you've let go more and aren't as afraid to expand just a little bit. I'm not normally a fan of techno for the way most of the songs I hear are naught but repeated patterns, but here I get a very "Light and airy" quality to the song.

Keep it up! As you practice more, you will only get better.

@Conmon A very interesting piece. I like the use of the pipe organ, it gives the piece a very almost "holy" quality to it.

@ adriantalens Very nice beats. They remind me of something LMFAO might make. Actually the melody reminds me of "Tun the beat around".

@PFTQ: Not bad. I dig your use of orchestral sounds. Seems like you're emulating Uematsu here, in a way.

@Ezekialrage, Interesting... I'm not a big fan of that type of genre of music, let alone the yelling, but I can appreciate the way it sounds well put together.

@CastorOnline: I love shredders. This piece rocks.

@Erave: Hmm... I'm torn. On the one hand half the samples you use here sound very good! But the brass chord toward the beginning almost sounded a bit SNES. Almost MIDI in quality. Were you going for this feel? This seems like it would fit a JRPG quite well.

@ Felipe_9595: I LOVED DKC. Never played the others though. But this theme sounds quite sad. I dig it a lot. Brought back some memories, it did.

(.... Does no one ever give feedback to anyone else? Is that just not a thing?
They just post stuff up I notice. Except TheRexion, that is.:)
Everyone loves feedback. ^___^ )

author=LockeZ
I've decided you might just be bad at taking pictures. All of these being discolored and washed-out and blurry is most of what makes them unappetizing, I think. They probably looked way better in real life.

My camera quality isn't the best, I admit. It's the camera from my very old phone. But eh. I work with what I've got. (And what I can afford! :) )

author=pianotm
WHITE PIZZA

The dough:

3 cups bread flour
1 cup warm water
1/2 tablespoon of sugar
1 1/2 teaspoon salt
2 tablespoons extra virgin olive oil
2 1/4 teaspoons active dry yeast

Add water, salt, sugar, yeast and oil into a mixing bowl and with a wooden spoon, mix well. Add flour and mix until dough is smooth. Mix well with a wooden spoon and knead for about 10 minutes. If it's too dry, you can sprinkle water on it as you knead. If it's too wet, add flour. A good gauge for dough stickiness: if it sticks to your hand but doesn't come off on your hand as you pull it away, it's good. Let sit in a warm place for two hours or until it doubles in size. Divide into two balls, kneading again, place in a covered container and refrigerate overnight. Unless you have a pizza stone, you'll need a pizza sheet or a pan (If you want pan pizza, I recommend a 12 inch cast iron skillet).

Making the pizza:

Toppings:

Ricotta
Romano
Parmesan
Provolone
Mozzarella
dried basil
minced garlic

To make your crust, powder your workstation with fine corn meal and coat corn meal onto the dough. This prevents the dough from sticking to your hands and the working surfaces. You can use flour, but this will work its way into the dough, drying it out. In a circular motion, spin your dough against the work surface, flattening it and gradually widening it, leaving it thicker in the middle. Once it's large enough to cover your hand, you can begin tossing it.

Your tossing method is simple, but takes some practice. Throw the dough from hand to hand, spinning a quarter of a turn with each toss. As it gets larger, pull in with each toss (as you throw the dough to the other hand, move the hand releasing the dough in a motion as if you are reaching for your elbow.). Don't twirl the dough in the air. That's only for show and can misshape and break the dough. You can practice by tossing a wet towel.

If you're using a pizza stone, sprinkle some cornmeal on the board, otherwise the dough will stick to the board. In the pan, on the sheet or on the board, lay the dough and apply the ricotta. Unlike a regular pizza, ricotta is the base for a white pizza (if you're making abeulitas white pizza, you'd use alfredo). Sprinkle Romano, Parmesan, and provolone. Add a touch of garlic (just a little bit across the surface), top with mozzarella and sprinkle dried basil.

Bake at 400 degrees until the bottom is golden brown.

Be aware, White Pizza burns more easily than regular pizza. If the cheese is starting to brown, the bottom is starting to blacken.

Oh duuuuuude. I've gotta try that someday.

I think it's the site I'm using rather than the code itself. I'll edit this post when I change it to a youtube link. Sorry about that, Liberty; everyone!

Someday, that handsome face will be replaced by an even "handsomer" bust!