A Codman triangle is a type of periosteal reaction seen with aggressive bone lesions. Due to rapid growth of the lesion, only the edge of the raised periosteum has time to ossify creating the triangular appearance. It is seen particularly with osteosarcoma and Ewing sarcoma but can be seen with other aggressive lesions too. This was an osteosarcoma.
"And put your fucking iPhones down for God’s fucking sake. Like, Jesus, that is causing terrible things for art because people aren’t becoming attached to experiences, they’re becoming attached to digital memories, imprinted on their phones, which is weakening the link, culturally, in your mind, to art. That’s crazy.
I was in Perth and I saw, it was amazing, as I went to start a song it was like a dance, everyone in unison, lifting up these weird digital squares and separating me from them. There’s already enough in between us, there’s a stage and a bunch of amplifications and that’s enough. That’s all I need to get my point across. Anything else is excess. You’re missing something if you’re putting in another barrier between the art and the audience. So, I just said, “put ‘em down guys, I’m right here. Let’s be. Let’s do this. Like, right now. You’re not even going to watch it anyway, you’re probably just going to show your mates and it’s going to sound shit, so… fuck, leave it.”
# just how I feel too. I was really tempted to grab the iPhone from the girl beside me and just throw it during the Powerstation show.
Duck Breast with Blackberry Red Wine Gastrique, Turnip Pureé, Micro Arugula Salad
The Duck – Simply scored and seared in a cast iron pan, draining that precious fat every now and then.
The Gastrique – Sugar, red wine vinegar cooked until thickened, then added red wine and blackberries and reduced.
The Turnip Purée – Cooked turnips in milk until soft, then blended with a little butter and salt.
The Micro Arugula – Dressed with olive oil, salt, pepper and lemon juice.
The Plating – Swiped on some purée, then some of the gastrique, some of the berries. Thickly sliced duck on top with the arugula on the sides.
Burger with parmesan tuile, homemade spicy ketchup, home pickled jalapeños, roasted tomato, arugula on fresh made bun. Inspired by Umami Burger.Spicy Ketchup – Sautéd onions, smashed garlic, puréed tomatoes, tomato paste, and jalapeños. Then added red wine vinegar gastrique, cayenne, chili powder, Worchester, dash of soy, fish sauce, some water and reduce to a simmer. Then added salt, sugar, vinegar to taste.Burger – Just *heavily* coated in salt, pepper and white pepper and cooked in a hot cast iron pan. Then let rest.Parm Tuile – Just dropped some grated parm on parchment on a baking sheet into a 400 degree oven for 3-4 minutes.Plate – Put down bottom of the bun, add some ketchup, then the arugula, then the meat, then more ketchup, then the jalapeños, tomato and top with tuile.