#banda: pinkish

[starstruckrps]

PINKISH

STATUS: ativa desde 2018

O Pinkish é um girlgroup sul-coreano da NG Entertainment, composto por quatro integrantes: Muse 1 (vocal principal), Muse 2 (rapper), Muse 3 (subvocal) e Muse 4 (subrapper). É o girlgroup de k-pop de maior sucesso internacionalmente, chegando a atingirem posições altas no Billboard Hot 100, o que garantiu às suas integrantes um lugar em Hollywood. Elas não possuem muitos álbuns de estúdio, uma vez que quando a empresa percebeu a popularidade internacional das integrantes, procurou colocá-las em projetos paralelos de atuação e como modelos.

ÁLBUNS:

The Album (2020)

Born Pinkish (2022)

Os outros foram apenas EPs ou mini álbuns com no máximo 4 músicas cada, como Circle One, Circle Two, Circle Up, As If It's Your First e Kill This Hate.

CURIOSIDADES:

O nome do fandom do PINKISH é "pinkies".

Os fãs do PINKISH e do BST competem pelo topo das paradas internacionais e suas brigas são tão intensas que, por vezes, acabam colidindo com os fandoms do Fifth Mix e do One Dimension também. A verdade é que nenhum dos quatro fandoms se dá bem, visto que são as girlbands e boybands mais populares do momento, porém, a competitividade do PINKISH e do BST acaba sendo maior, de modo que muitos assumam que os próprios integrantes dos grupos não se gostam.

No Grammy do ano passado, Muse 1 do PINKISH e Muse 5 do BST foram vistos revirando os olhos um para o outro e, depois, foram fotografados em uma discussão. Ninguém sabe o que aconteceu.

Ao contrário dos integrantes do BST, e apesar da indústria do k-pop ser rígida para ambos, as integrantes do PINKISH não são proibidas de namorarem publicamente, mas elas ainda precisam manter as suas imagens longe de escândalos.

A falta de álbuns e atualizações sobre o futuro musical do grupo é algo que, desde sempre, revoltou os fãs do PINKISH. Constantemente é possível vê-los colocando nos trend topics mundiais hashtags sobre a NG Entertainment precisar tratar melhor as garotas do PINKISH.

Atualmente, as garotas do PINKISH se encontram em Los Angeles focando em projetos pessoais enquanto o grupo não recebe nenhuma confirmação de retorno às suas atividades musicais na Coréia do Sul.

MEMBROS:

JUNG AERA

CHOI EUNHYE ‘HENLEY’

SHIN HAEWON

muse 4

OOC:

Todas as meninas do Pinkish trabalham na indústria kpop e são asiáticas (não necessariamente apenas coreanas).

No começo do grupo elas tinham 18-20 anos, hoje elas tem entre 23-25 anos.

#ssprojetos #ssmusic #banda: pinkish

[livingcorner]

How to Stock an Indonesian Pantry

Depending on what and where you eat, you might mistake an Indonesian dish for an Indian curry, Chinese fried rice, or a Filipino stew. But nothing is quite like Indonesian cooking. And once you learn what goes into it, you’ll be able to recognize it anywhere.

A World of Influences

No doubt, Indonesia’s multifaceted cuisine has numerous influences: Arab and Indian traders brought spices, rose essence, and dishes like martabak (stuffed pancakes). The Spanish introduced chiles. Rijsttaffel (literally “rice table”) is the larger-than-life Dutch interpretation of the traditional Indonesian meal of rice plus several dishes. But the Chinese immigrants likely had the biggest impact, bringing noodles, soy sauce, and soybeans to the archipelago.

You're reading: How to Stock an Indonesian Pantry

Of course, cooking styles and ingredients vary according to region. The food found on Java and Sumatra are better recognized globally—think beef stew (rendang), chicken satay (sate ayam) and chicken turmeric soup (soto ayam). But branch further out to places like Sulawesi (Celebes) and you’ll find meat- and blood-stuffed bamboo tubes, and fresh-caught fish, grilled and served with a variety of dipping sauces (sambal).

But a Dark Horse in the U.S.

While Indonesian cuisine is revered both within the country and regionally in Southeast Asia, it isn’t as well-known as say, Thai or Vietnamese cuisine in the U.S. There could be any number of reasons, but chief among them is population. The 2010 U.S. Census counts only 95, 270 Indonesians in the country. Since Indonesia was a Dutch colony until 1949, it has had fewer political, economic, and cultural ties to the United States than many other Asian nations. For a comparison, that same census accounts for 3,416,840 Filipinos living in America.

Global cuisine is often promoted through restaurants. Unfortunately, the Indonesian Embassy knows of only 34 restaurants stateside. Not that I’m surprised. Many Indonesian dishes are laborious to prepare, and few Indonesians who migrate to the U.S. deign to open restaurants. (I speak from experience; my family ran one in Seattle from 2007 to 2012. It was popular but a lot of hard work. Let’s just say family cohesion won out in the end!)

The good news is Indonesian cuisine won’t be totally foreign to Americans already enjoying Southeast Asian food.

The Essentials

If you’ve cooked Indian and/or Thai food, you’ll find the ingredients familiar. Turmeric, cumin, cinnamon, and coriander are some of the most-used spices. Lemongrass, lime leaves, ginger, and galangal are ubiquitous. Nutmeg, native to Indonesia’s Banda Islands (part of the Maluku or original Spice Islands) is usually sprinkled into Dutch-influenced dishes like macaroni schotel and risoles. These spices and herbs are blended into spice pastes called bumbu, the very foundation of Indonesian cooking. Herbs like lemongrass, salam, and galangal (a trio I dub the Indonesian bouquet garni) are tossed in while cooking and removed prior to serving.

You can easily find Indonesian ingredients at an Asian market that caters to a Southeast Asian clientele, and maybe even at a specialty store. Any other ingredients, like some of the ones below, can be bought online. I have included my prefered brands but in all honesty, some ingredients are so hard to come by, I say take what you can get! Online sources include:

Indo Food Store

Indo Merchant

Ramayana Store

Import Food

Aromatic Ginger

A.K.A. kencur, zeodary

Used sparingly, aromatic ginger’s unique camphor-like flavor is a welcome addition to dishes like vegetables in coconut stew (sayur lodeh) and Balinese duck curry (bebek Betutu). This reddish-brown rhizome is probably one of the more obscure Indonesian herbs—even I only discovered it recently when my mom revealed the secret ingredient in her fried corn fritters. Sometimes mistakenly called lesser galangal, aromatic ginger is available in the U.S. dried or powdered.

Candlenut

A.K.A. kemiri Ingalls Photography

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Read more: What Color Should I Paint My Kitchen with White Cabinets? 7 Best Choices to Consider

Similar in size and texture to macadamias (which is a decent substitute), candlenuts must be cooked—usually pan-fried—first to remove toxins. These waxy, cream-colored nuts are usually ground with other herbs and spices to add body and texture to curries, sauces and braises. They are high in oil content and will go rancid quickly if not refrigerated. Frozen, they keep for up to a year.

Fried Shallots

Fried Shallots

Fried shallots are showered over everything from fried noodles to soups and sambals. My mom even adds it to spring roll fillings for flavor and crunch. Fried shallots aren’t difficult to make, just tedious and messy. My mom would slice shallots (and Asian shallots are tiny, mind you!), dry them in the sun, then deep-fry. When I came home from school as a little girl, I would often find my mom next to a mountain of fried shallots sitting on newspaper to soak up the oil.

For convenience, I buy fried shallots in big containers from the Asian market. These store-bought brands are usually imported from Vietnam and Thailand. My mom swears by the packages of fried shallots she stashes in her suitcase every time she returns from a trip to Indonesia.

Galangal

A.K.A. laos, lengkuas Penny de Los Santos

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A member of the ginger family, galangal has a distinctive fragrance and flavor. Look for the more tender young galangal that’s pinkish in color. In Indonesian cooking, it is used in braises, soups, and for fried chicken. Peel then chop the rhizome before adding it to a spice paste. Or cut into half-inch slices and toss into soups. If you can’t find fresh galangal, buy them dried and soak 10 minutes in hot water before using.

Indonesian Palm Sugar

A.K.A. gula jawa/merah Matt Taylor-Gross

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Indonesian palm sugar is sold in solid blocks or cylinders. Made from the sap of the arenga palm (and sometimes coconut palm), it tastes of molasses or caramel and is used to make sweets and to balance flavor in certain savory dishes. To measure, shave or grate pieces off the block. Granulated coconut sugar or dark brown sugar make good substitutes.

Indonesian Sweet Soy Sauce

A.K.A. kecap manis James Oseland

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The Chinese introduced Indonesians to soy sauce and they made it their own by adding sugar! The Indonesian version has the usual soybeans, wheat, and salt but also includes palm sugar and molasses. It is much thicker and sweeter than regular soy sauce which is called kecap asin or kecap Cina (salty or Chinese kecap). If you can’t find Indonesian sweet soy sauce (Cap Bango is my favorite brand), Chinese or Thai sweet soy sauce will suffice. Or you can make your own with this recipe.

The fried rice of my childhood is doused in sweet soy sauce, and when kitted out with chopped bird chilies and shallots, it makes a delightful dip for fried fish or fresh vegetables. I buy Cap Bango when I can find it, and Cap ABC is my second choice.

The kluwak “nut” is actually the seed of the kepayang tree, a tall tree native to the mangrove swamps of Southeast Asia. The oily, hard-shelled seeds contain hydrogen cyanide and must be boiled then buried in the ground to ferment and be rid of the toxin. W

hen cracked open, the chocolate-brown meat of the fermented kluwak nuts is ground up to prepare rawon, a thick, black stew made with beef or chicken. Kluwak is also made into sambal with garlic and chilies. Back in the day, my mom had to buy kluwak in the shell. She’d crack open each and every nut and scoop out the meat. It was a laborious process but the resulting dish was so tasty! Thankfully, now I can buy prepackaged dried, peeled kluwak even in the U.S.

Lime

A.K.A. jeruk

Limes are indispensable in Indonesian cooking. The juice and rind are both used, for drinks, to flavor marinades, and in soups.

Read more: What Is a Kitchen Hand?

With its wrinkled skin and limited amount of juice, the lime called jeruk purut (makrut, or what used to be known as kaffir), is almost impossible to find in the U.S. unless you grow your own. Back home, my mom used the juice and rind (she’d toss it into the marinade) to brighten the flavor of barbecue foods like grilled chicken (ayam panggang) and satay. The leaves are more commonplace, adding fragrance and flavor to coconut-based braises and soups like tripe soup (soto babat). Potent whether fresh or dried, the leaves can be ripped off the spine and crumpled to release its fragrance and flavor; or slice thinly into ribbons. Frozen leaves keep beautifully.

Jeruk limo (Nasnaran Mandarin) are small and very juicy. They are excellent in sambals and used to neutralize the “fishy” smell of seafood. My uncle has a jeruk limo tree in his Southern California garden and my mom receives care packages every few months. She freezes the limes and uses them sparingly.

Another lime, jeruk nipis, is very similar to key limes. Squeeze over sambals and noodle soups. I often use a combination of lime leaves, key limes and Meyer lemon to replicate the flavors.

Pandan

A.K.A. screwpine leaves Matt Taylor-Gross

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I’ve dubbed pandan the vanilla of Southeast Asia. This fragrant leaf imparts both aroma and color to many Indonesian dishes, both sweet and savory. Pandan leaves are often tied in a knot and steeped in a syrup that’s added to various drinks and desserts. It is also tossed into sweet snacks like sweet black rice porridge (bubur hitam), coconut rice and curries.

As a coloring agent, the leaves are crushed together with some water and squeezed to release their green juice. Bottled pandanus extract is available, but the artificial flavor puts me off and I’d rather go with frozen leaves instead. I still dream of the pandan chiffon cakes that my mom used to make.

Salam

A.K.A. daun salam

Salam leaves (Eugenia polyantha Wight.), a member of the cassia family, add a sweet, earthy flavor to many dishes. They are sometimes called Indonesian or Indian bay leaves. Indeed, they are used in the same way bay leaves are used in Western cooking, but the two are not interchangeable. Salam leaves are only available dried in the U.S. If you can’t find any at the Asian market, omit. It is one of three key ingredients in the Indonesian bouquet garni.

Shrimp Paste

A.K.A. trassi, terasi Matt Taylor-Gross

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As a little girl, I ran the other way whenever my mom started frying shrimp paste. Sometimes, she’d fry it in her gigantic steel wok; sometimes she would skewer a large chunk of it and stick it in the open flame of our gas stove. Thankfully, she always cooked in our outdoor kitchen. The blackened shrimp paste was then sauteed with chilies, shallots, bell peppers and palm sugar to make my mom’s famous chili-shrimp paste (sambal terasi). Raw Indonesian shrimp paste is sold in solid blocks (a pain to break up) as well as in a cooked, granulated form which is so much more convenient to use—buy it if you find it.

In Indonesian, asam literally means ‘sour,’ hence tamarind’s name, asam Jawa. Other sour fruit exist (including asam gelugur and asam kandis) but tamarind is the souring agent I use most often. I’ve seen both dried tamarind pods and “wet” tamarind (coffee-colored blocks in cellophane packaging) at the Asian market, but I prefer wet tamarind. And if I can help it, I never ever buy the ready-made tamarind paste or pulp. It is so lacking in flavor. Break off chunks of wet tamarind and soak in hot water. Sieve to retrieve the pulp.

When Indonesians were given soy beans, they made tempeh—fermented soybeans compressed into savory cakes with a distinct, nutty flavor. Rich in protein and other minerals, tempeh is a nutritional powerhouse and a staple food for many Indonesians, especially in rural areas where meat is scarce. In the U.S., it is a popular meat substitute and available at many mainstream grocery stores. To make Indonesian recipes, buy the plain ones and leave the marinated or smoked versions for next time.

Source: https://livingcorner.com.au Category: Kitchen

source https://livingcorner.com.au/how-to-stock-an-indonesian-pantry/

#livingcornernews

[keystonewarrior]

The Company came into town the way they usually did, with Jig in the back watching everything.

Alan the ranger met the bored looking guards and did all the talking introducing the company. The old guards looked smart and were definitely experienced, not dummies put on the wall to keep them out of trouble or intimidate newcomers.

Jig noticed four others on the wall and behind arrow slits. Twitchy little town in a time of peace. He also noticed the woman acting like a little old lady doing wash by a nearby well where other women were washing and gossiping and supervising children. Likely she would report to somebody that an adventuring company came to town and underreported their numbers.

Alan and the priest, Banda, would see to the horses and the cart and put in some new provisions. The cart was driven by Maris, a kid they'd hired a few months ago because his family had a spare mule, a spare cart, and a spare son, but not a lot of spare silver. Maris was learning how to be a fighter, but Banda wouldn't let him go into town with the fighters. Banda was their priest and a new addition to the group. The little round man had a hidden athleticism, able to sprint faster than Santovee, able to run longer than anybody, faster and more accurate with a knife than Jig, and almost as good with a bow as the ranger. He also didn't talk religion and faith too much, which was a feather in his cap as far as Jig was concerned.

Mike and Mickey were the fighters, they were going to find a brothel and see what lasted longer, their gold or the patience of the whores.

Mike was the shorter one with hair like coal and skin like white linen. He came from the same lands as Alan so they had some similarities, but where Alan looked like a fine statue Mike looked like a brick wall built by a drunk and somewhat incompetent mason. Alan was educated and well spoken while Mike learned to swear and hit things like his father and uncles and brothers. They all hit each other alot. Add a monobrow and a jaw that could rend armor and you almost had a perfect picture of Mike until he smiled. Mike had a big mouth full of perfect teeth and when he smiled and looked at you and his eyes scrunched up he looked so friendly and endearing. But he only squinted because he couldn't see you. Mike would never fire a crossbow and hit anything except the ground. He couldn't see past his horse's ears.

Mickey was big and dark and handsome, and the scars he bore from a decade of fights, mostly won only seemed to make him prettier. He would go to the brothel but wouldn't waste as much gold or as much time as Mike and mostly went out of habit. That and to carry Mike to whatever inn the company would stay at. Mickey's black skin and accents marked him as a foreigner, but he spoke a lot of languages and could read and write and was looking forward to a retirement where he didn't have to swing a sword anymore. He would keep most of his money in his pocket tonight. He was also looking after Maris, teaching him shield and defense. For his size, Mickey mostly wore down an enemy, waiting until they tired or git off balance and then smashing them with one vicious blow. He didn't mind a cut or a bruise and was a backup medic to Banda's magic.

The barbarian Santovee would go to an inn with the little mage Hambra. Santovee had made it his personal business to look after the little old mage, who he revered like a mother, or grandmother. Santovee had also taken to bathing in a big way, and since that was the first thing the wizard would do, Santovee always went with her these days. Santovee was also trying to learn to read, Mickey was teaching him and Maris, but while the kid was picking it up easily, the barbarian struggled and got angry. Just the other day, trying to take turns reading Gorilic Poetry, Santovee had just yelled "But the letters keep moving around!" That got Hambra's attention. She sat him down and braided his hair and beard to calm him, and then she created a little orb of light and shined the page with it. When she changed the color of light to a dim, pinkish red color, Santovee brightened. He said the letters stayed still. He had read two entire pages just this morning at breakfast! He seemed to be walking on clouds. Jig had listened to him and Hambra talking together, sitting in the back of the cart. Santovee still didn't like the up and down letters much, they still seemed to move about a little, but the little round and humped letters were nicer. Apparently, Santovee also didn't like trees for the same reason, they seemed to shift and blend together. The mountains Santovee came from didn't have many trees, just mostly little round scrabbly bushes and ground vines.

Hambra was an old wizard. She was a real hassle out in the field but she also knew where a lot of old towns and abandoned castles and towers were. She was really good with magic and had been the best asset to the company since Argaby had left to go west. Hambra didn't mind staying in towns as long as they were west of the eastern hills and south of the north seas. She preferred town actually to the field but knew where the company found its fortunes. They traveled slower than in the old days, especially with the cart, but they camped more comfortably too.

So Jig followed the company pulling his own little tumbrel and acting like a tinker looking for business. He would go to the market and look for people like the woman watching from the well pretending to be washing at the well and get the intel the company needed to get by safely here before they went looking for Karen's Cairn.

The questions Jig wanted answered first was why were there so many guards and why were there three castles (small castles, but two too many) in this town.

[cityofstars-rp]

✧ DAWN GRACE ✧

CANTORA; ATRIZ

25/12/1994

SELENA GOMEZ

MUSIC IS MY RELIGION

Dawn tinha tudo para ser a menina mais mimada do mundo. Não se lembrava da ultima vez que havia visto sua mãe em casa, então havia passado o começo de sua vida com babás que tentavam se contorcer para manter a casa em ordem e também a pequena Dawn que não conseguia parar de correr pela casa. Sua mãe havia se divorciado de seu pai logo que descobriu que estava grávida e já que não precisava da ajuda do outro para a ajudar criá-la, nunca havia visto o mesmo. Nunca sentiu falta, na verdade, suas babás haviam sido o suficiente, pelo menos durante os primeiros anos de sua vida.

Quando começou a crescer, sua mãe havia tentado de todas as formas colocá-la na mídia, a menina não se importava, pois na era como se conseguisse se manter fora dela já que era filha de quem era. Sua mãe era uma das mais bem pagas atrizes do mundo no momento, então não era como se ninguém se importasse onde estivesse a cada dois minutos. Mas era estranho para a menina que aos poucos já começava a desenvolver uma personalidade ter que se ver se adequando para passar em diferentes papeis, e sendo falhada, por não estar sendo realmente quem era. Porém quando completou dez anos foi aceita como protagonista da série Boa Viagem, Marie, que fazia a irmã mais velha da pequena principal da série.

Com os anos passando e sua atuação se adequando aos poucos ao que desejavam, porém não se tornando um dos seus maiores talentos, a menina foi se tornando cada vez mais afastada dos sets de estúdio se focando mais em sua casa praticando em seu piano e esperando para que a Disney lhe desse uma oportunidade de cantar para eles. Algo que nunca aconteceu.

Quando a série da menina deu uma pausa, lhe foi informada que a menina seria substituída por outra atriz que por sua vez era uma atriz muito melhor que ela. Dawn tinha diversos motivos para ficar chateada com a noticia, porém se sentia aliviada de não precisar mais continuar com a sua imagem menina da Disney podendo demonstrar a sua real imagem para as pessoas.

Dawn foi de sol à lua em suas redes sociais que antes eram apenas recheadas de mensagens para seus fãs e selfies suas, agora era cheia de fotos e vídeos que não faziam sentido nenhum para o publico que antes a assistia. O seu amor pela arte contemporânea e ao ocultismo havia finalmente vazado ao publico. Muitos pareciam preocupados com aquilo e pareciam pedir pela antiga Dawn de volta, porém não era algo que iria acontecer tão cedo.

Com o tempo passando, a menina decidiu juntar uma de suas amigas que faziam parte da Disney e formar a banda Pinkish que as musicas eram compostas e cantadas por todas as meninas de lá. Sua mãe conseguiu contratar o melhor produtor e dava de tudo para que aquilo funcionasse, pois finalmente a menina parecia se empenhar de verdade em alguma coisa. O estilo de manage da menina seguia um estilo diferente do americano o que chamava atenção de um publico que apenas esperava estranhezas da menina.

Porém o primeiro álbum havia sido um desastre. Dawn não havia entendido o porque, muitas pessoas pareciam ter negado a sua mudança, porém mesmo assim a musica era de alta qualidade e continha toda a alma e coração das meninas que antes o seu publico amava na televisão. A garota entrou por uma depressão logo depois daquilo, percebendo que o que as pessoas gostavam não era o que ela era de verdade. Eles idolatravam a imagem que a Disney tinha da menina. Pinkish estava prestes ao disband, porém com uma ultima chance veio o estouro. O lançamento de um EP da banda fez com que um novo publico as enxergassem da forma que a menina queria: Como criadores de uma obra visual e auditiva completas. Não apenas cantoras e artistas.

Com o estouro do EP, Pinkish decidiu que estava na hora de lançar o seu novo álbum e com ele era esperado mais um grande hit, pois dessa vez era recheado de confiança e amor das meninas pela nova fanbase.

KNOWN FOR

Atuou como Betty em Boa Viagem, Marie da Disney.

Uma das compositoras, cantoras do girl group, Pinkish, e responsável pelo teclado.

Participou da capa da Vogue uma vez com sua mãe quando menor.

Apareceu na lista de artistas que revolucionaram a arte na década, com o grupo Pinkish.

#ficha #f #star #music #act

[starstruckrps]

podem dar dicas do porquê bandas poderiam estar em hiatus?

Tretas entre os membros, doença de algum dos membros, tretas com a gravadora ou a empresa, problemas no contrato, problemas com o dinheiro que não tá dando nem pra pagar o aluguel da banda... Mas principalmente tretas. A mod Vivi ama uma treta, vocês sabiam? Eu tive que impedir ela de colocar que um membro do BST arrancou a peruca de uma do Pinkish no palco do Grammy.

#asks. #mod fifi.