Thursday, April 17, 2014

O.O.O. Damaged in Italy: 'Please treat me bad' !

O.O.O. Damaged in Italy !!!  Out Of Order ! Please treat me bad ! Ain't that a weird way to promote a decent watch ? Well, it ain't if you understand the philosophy behind the concept. This unique idea was conceived by 25-year old Riccardo Torrisi. He has always been fascinated to wear or ride something that is unique and/or customized, but affordable for everybody. Think the kind of wear'n tear, vintage, etc... Things that show they had a life.
Well, the concept grabbed my attention. It's kind of unique. Instead of redesigning a new watch, he took one of the classics, the classic divers watch, Rolex inspired, being an iconic model, and 'Treated it Bad'. He thought of the classic divers watch model because he wants to evocate a feeling of the past with the persons who wear it. Well, job well done Riccardo !
O.O.O. Out of order Damaged in Italy
The processus used is a company secret, which we respect of course, and the result is kind of unique. The watch case seem continue reading here
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Monday, March 17, 2014

Aston Martin DB5: The Shooting Brake version

The Aston Martin DB-5 Shooting Brake is a version/variant on the Aston Martin DB-5, which is the luxury grand tourer that was made by Aston Martin and designed by the Italian coachbuilder Carrozzeria Touring Superleggera.

The normal DB5 was Released in 1963, as an evolution of the final series of the great DB4. The DB series was named DB to honour David Brown (who was head of Aston Martin from 1947–1972).
The DB5 became so famous for being the first and most recognised cinematic James Bond car, first appearing in continue reading here 
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Bernhard Roetzel: The man behind 'Gentleman: Timeless Guide To Fashion'

Mr. Bernhard Roetzel (born on August 17, 1966 in Hannover, Germany) is a German author. He is best known for writing"Gentleman: A Timeless Guide to Fashion".

"Gentleman. A Timeless Guide to Fashion" was first published only in German in 1999, by the publishing house Koenemann. The original version of the book has been translated into 19 languages. In 2009, a revised and partly updated edition was published by H.F.Ullmann. This newer edition has also been translated into several languages.
After the publication of "Gentleman. A Timeless Guide to Fashion", Mr. Roetzel wrote several other books, which were published in German. In April 2012, his latest book Mode Guide fuer Maenner was published by h. f. ullmann, along with the English version, "A Guy's Guide To Style".
Although Roetzel writes primarily about classic menswear, he collaborated with Claudia Piras and the photographer Rupert Tenison on the book British Tradition and Interiors.
Roetzel has been quoted in German newspapers, such as Welt Online, Der Tagesspiegel and Manager Magazin Online, with his opinions on men's fashion. He has appeared on German television several times since 2000 and has been guest in various radio shows all over his country.Frühcafé-Talk mit Bernhard Roetzel (03.08.2012) Outside Germany, he contributes regularly to Alister & Paine Magazine, the Japanese men's fashion magazine Men's Precious and the magazine Bespoken, which is published by the Brussels based cloth merchant and distributed to its worldwide customers.
Public speaking
Roetzel has spoken at fashion shop openings, sales meetings of menswear companies and conferences of style consultants in Germany, Austria, The Netherlands, Poland, Belgium, France, the UK, the Czech Republic, the US, and Switzerland. In 2000, he spoke at the Annual Lunch of the British Menswear Guild in London.
Personal background
Bernhard Roetzel is the second son of the German scientist Prof. Dr.-Ing. Wilfried Roetzel and his wife Sigrid Roetzel. His great grandfather was the steel industrialist Christian Rötzel after whom the Christian-Rötzel-Allee in the German town of Breyell was named and the Christian-Rötzel-Kampfbahn. Roetzel lives in Berlin.

But hey, let's admit it, he's the writer of one of the basic books every true gent should posses, in either of the 19 languages ! It's a reference for everyone when it concerns classic men's clothing. So we would like to know more about the man behind the books. Time for an interview with Mr. Bernhard Roetzel !

Belgian Dandy: Mr Roetzel, instead of asking for style tips, we want to know more about the person behind the writer. Apparently your interest in men's clothing dates back to the ages when you were young. Where does your interest come from ? Or better said, what triggered your interest in the beginning ?
Credit: Bernhard Roetzel / Fitting at Tobias Tailors in Savile Row in 1998.
Mr. Bernhard Roetzel: As most children I loved costumes and dressing up as a little boy. Later on I was fascinated by the clothes that I saw on TV in shows like "All Creatures Great And Small", "The Avengers" and movies from the 1930s-1960s. I noticed that the clothes that I found in the shops when I was  continue reading here
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Gerba: Chains and bracelets, not so ordinary

In todays world of oh'so trendy bracelets for men, new brands and new models emerge like Brussels sprouts. They all use tiger-eyes and semi-precious stones, combined with silver or golden in-betweens. Mix it with metal or leather and create a stack of mix-and-match bracelets in an unfussy array of colors and materials.

Belgian Dandy discovered a brand in that 'not seeing the wood for the trees' segment. A brand that's not as mainstream as the others. And it's not bracelets that made me discover them, it's their chains. Gerba from Italy !
Chains you might ask ? What does that have to do with bracelets ? Let's all admit that we just use bracelets and chains mainly as a decorative accessory.
They are available in lots of colours and thus    read more here 
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How to prepare that perfect steak, 'like a real Boss'

Impress your guests with that perfect steak ! Or enjoy yourself a sublime piece of meat ! (Prime condition is ofcourse that you bought a decent piece of meat to start with). Ensure you have a thicker cut, think like at least 3 à 4 cm. If not, grill a French 'steak minute'. Think thick entrecôte, gorgeous rib-eye, huge T-bone or fine côte à l'os. Don't worry about the fat, it just gives more taste to the meat and can always be removed on the plate. Some people even like to eat it !

What is our main aim when preparing that perfect steak ?
1. The steak has to be juicy and tender inside, but with a nice crispy crust.
2. The steak has to be warm inside, yet read on the inside (rare)
We're not going to talk about well-done etc... Not worth writing about I think. A true meat-lover wants his meat red. Let's not mess it up by cooking it overdone. There's no credit to gain in that. I've become a fan of 'molecular cuisine' over the years. It all sounds complicated, to some even too trendy, yet if you know a few base-facts and techniques, you'll come a long way. When talking steaks, it's quite simple: How to bring it to the right temperature, and how to get it tender.
Temperature: A red, or rare steak should have an inner-temperature of max. 45°C. Medium is 60°C and well-done is + 70°C.
However, there is a correlation between tenderness and temperature. Meat consists of muscle-tissue and connective tissue. Muscle and proteins will thoughen and clot at temperatures above 60°C. Your meat will get extremely though above 80°C. Connective tissue however will tenderise at + 90°C.   continue reading here
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