Display cabinet
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@unknownuser said:
This is in no way a reflection on your excelent rendering work. (Sorry, I couldn't resist the pun)
That's a "pun upon a pun..."
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Bruce hi, I should have all the pieces ready in a few days. It's an on-going process as the client had only a general idea of what he wants and we're basically making it up as we go along. But it's getting there.
I can't wait to see what you'll do with it (drooooool!!) -
OK Bruce, you asked for it!
Here is the complete shop, or rather the shop with all the units that I planned and placed. Of course, there will be other things in the shop but I haven't the time (nor the skill) to model them all.
Just a point or two if I may:- The wood is to be a dark stained Oak in a semi gloss finish.
- the floor is a light beige matte tile 50cm x 50cm.
- The walls are a grayish stucco.
- The marble work top on the unit behind the glass partition is a slab of white Travertine marble with delicate gray veins.
- The temperature is kept to a constant 64.5degs Faranheit, though how you can render the temperature is beyond me.
It's all yours.
(I can't wait!) -
Bruce, that's definately the right direction. Let me post pictures of Wenge wood and Travertine marble (it's a slab of marble, not tiles. One solid 2cm thick slab). I'm guessing you can use the JPEG for the rendering work. Or is that just in SU? I'm a complete ignoramus when it comes to rendering programs.
By the way, speaking of 'ignoramus':
Do you know what an ignoranus is?
It's some who is both ignorant and an arse-hole .
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Bruce hi, the marble goes on the unit in the attached jpeg.
Thanks a bunch, Bruce .
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Oooops! I'm sorry! I was sure that I'd posted the file of the entier shop and I see now that I haven't.
So here is the file. All the pieces are there and only the one in the previous post has the marble on it. The top work surface is the marble slab.
Download Model -
Hungary is such a small country, but there seem to be so many expatriots. What that fabulous cabinet needs, Gidon, is some Zserbo.
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@sorgesu said:
Hungary is such a small country, but there seem to be so many expatriots. What that fabulous cabinet needs, Gidon, is some Zserbo.
Uh, sorry. I don't know what Zserbo is.
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Zserbo (as pronounced in Hungarian) but originally spellt as Gerbeaud. Try this link and their website.
The cake named after one of the later owners is made of thin layers of Linzer cake filled with apricot jam and ground wallnuts finally topped with some (black) chocolate sauce. Mostly served about 1 inch x 4 inch slices (but my mum makes much bigger pieces!
)One of my favourite pastries.
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yes yes. that!
the most famous cafe in Budapest, very old and still there, is the Zserbo. I made a point of seeing it when I was backpacking through Europe too many years ago to count.
Okay, how about this, if you like szilva gombocs then you must of course like the dish that it accompanies: krumplis nudli. Long ago I wanted to surprise my parents and make all of that for dinner. My mother had a real Hungarian cookbook given to her and I searched in vain for the recipe. In fact it occured to me that there was not a single recipe for potatoes(krumpli) in the entire cookbook.
My mother informed me of just what a peasant I am, since everyone knows that the elegant name for potatoes is bourgonya
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More exactly (just simply, "peasantly" burgonya - not with a "snobbish", French spelling...
)So if you can make szilvásgombóc, you can make krumplis nudli, too. The same dough. Just don't fill it with anything and make it small, longish pieces simply rolling them between your palms. I like them salty though (with sour cream - which you do not really have) and not sweet but they eat both ways here.
But they aren't going well with Gidon's cabinet...
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Rolled in fried bread crumbs and yes with salt. No sour cream. I personally add black pepper.
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Ah, yes, the bread crums. Obviously (like with the gombóc-es). Yes, and pepper. I eat everything with pepper, too. Cream is not bad with it because it can be a bit dry sometimes.
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Jo etvagyat!
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Ah, thanks...
I had "juhtúrós nokedli" (sztrapacska - "strapačka" - in Slovakian or what) today. How about that? Have you ever tried?
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I don't think so. Just boring turos teszta. Which is still delicious. All Hungarian food is unbelievable. Not great for the arteries though.
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Well, this is a bit similar to túróstészta but is made with a softer dough and you mix cow and sheep "cottage cheese" (lacking a better expression for túró) into it. Then use cream mixed with sheep cheese again on top and served with fried bacon.
I think the "Sketchup Fit Club" should not read these posts...
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I'm going to start a recepeis thread in the Corner Bar.
I made (and here you'll excuse the spelling) nockedli yesterday. Lots of pepper of course. And could you please remind me what you call noodles with poppy seeds and sugar? -
Mákos nudli.
Seriously, I'm worried about the others getting fed up with the topic meandering into a very offtopic way - although I think that's the nature of things...OK, Gidon, go ahead and let's start some recepies thread over there!
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