From mboxrd@z Thu Jan 1 00:00:00 1970 Return-Path: Received: from watersit.icu (unknown [93.177.103.59]) by sourceware.org (Postfix) with ESMTP id E3149393880E for ; Fri, 13 Mar 2020 22:05:58 +0000 (GMT) From: "Video Door" Date: Fri, 13 Mar 2020 16:55:25 -0500 MIME-Version: 1.0 Subject: An innovative Video DoorBell To: Message-ID: X-Spam-Status: No, score=3.3 required=5.0 tests=DKIM_SIGNED, DKIM_VALID, DKIM_VALID_AU, DKIM_VALID_EF, FROM_SUSPICIOUS_NTLD, FROM_SUSPICIOUS_NTLD_FP, HTML_FONT_LOW_CONTRAST, HTML_MESSAGE, PDS_OTHER_BAD_TLD, SPF_HELO_PASS, SPF_PASS, T_KAM_HTML_FONT_INVALID autolearn=no autolearn_force=no version=3.4.2 X-Spam-Level: *** X-Spam-Checker-Version: SpamAssassin 3.4.2 (2018-09-13) on server2.sourceware.org Content-Type: text/plain; charset=ISO-8859-1 Content-Transfer-Encoding: 7bit X-Content-Filtered-By: Mailman/MimeDel 2.1.29 X-BeenThere: ecos-maintainers@sourceware.org X-Mailman-Version: 2.1.29 Precedence: list List-Id: Ecos-maintainers mailing list List-Unsubscribe: , List-Archive: List-Post: List-Help: List-Subscribe: , X-List-Received-Date: Fri, 13 Mar 2020 22:06:01 -0000 n his latest Instagram video, embedded above, Takehiro demonstrates the whimsical process of turning a pumpkin into an interlocking chain necklace. In another post, he showcases his knife work by carving delicate floral patterns on broccoli. But the chef isn't satisfied with sticking with what he knows. Takehiro has recently started practicing the Chinese style of nantes everest era grudge appetite hillside established staff designate milwaukee sen food carving as well. "My feeling for food carving stays the same as when I first discovered it," he says. "I want people to be impressed and surprised." Another aspect of his work that hasn't changed with time? He always eats what he carves -- "mostly as tempura." For more of Takehiro's creations out the above gallery. An innovative Video DoorBell button {font-size: 25px;color: white;background-color: #C24641;padding: 20px 50px;border-style: none;border-radius: 25px;text-align: center;text-decoration: none;margin: 20px;} Check it Out Here If you do not wish to continue receiving email newsletters CLICK HERE or send post-mail To 077 View Ave. New York, NY 10077 n his latest Instagram video, embedded above, Takehiro demonstrates the whimsical process of turning a pumpkin into an interlocking chain necklace. In another post, he showcases his knife work by carving delicate floral patterns on broccoli. But the chef isn't satisfied with sticking with what he knows. Takehiro has recently started practicing the Chinese style of nantes everest era grudge appetite hillside established staff designate milwaukee sen food carving as well. "My feeling for food carving stays the same as when I first discovered it," he says. "I want people to be impressed and surprised." Another aspect of his work that hasn't changed with time? He always eats what he carves -- "mostly as tempura." For more of Takehiro's creations out the above gallery.