The seats are made with
extra fine grain, natural color leather with contrasting light grey stitching.
Available in coarse, fine, and
extra fine grain size, and many sizes in between!
The color sensor provides much of the data you actually see in your final image, however, the monochrome sensor provides
extra fine grained detail in areas where a traditional color sensor would lose data.
Not exact matches
shallot vinaigrette 1/3 cup minced shallots 1/3 cup red wine vinegar 1/4 teaspoon
fine grain sea salt 4 tablespoons
extra virgin olive oil
3 tablespoons
extra virgin olive oil 1/2 pound sliced mushrooms 1/4 teaspoon
fine grain sea salt 4 cups cooked black beans 3 celery stalks, chopped 1/3 cup sliced dried figs 1/3 cup chopped toasted almonds
3 Cups Rye Flour 1 teaspoon
fine grain sea salt 1 Cup warm water 1/3 Cup
extra virgin olive oil About 1 Tb.
1 tablespoon
extra virgin olive oil 2 large onions, chopped 1/2 teaspoon
fine -
grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest)
2 tablespoons
extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon
fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
1 cup of rice flour scant 1/2 teaspoon
fine grain sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup of sake 1 tablespoon
extra virgin olive oil 1 tablespoon unsalted butter
3 tablespoons
extra virgin olive oil one orange, zest and juice 1 1/2 teaspoons caraway, lightly crushed 2 medium cloves garlic, minced 1/2 teaspoon
fine grain sea salt, plus more to taste 2/3 cup toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro greens 1/4 cup thinly sliced radishes 3 tablespoons fresh marjoram 1/3 cup crumbled goat cheese
1 tablespoon
extra virgin olive oil 2 large onions, chopped 1/2 teaspoon
fine -
grain sea salt 3 cups water
3 bunches scallions, trimmed and thinly sliced 1 small serrano chile pepper, deveined, seeded and minced (opt) 1/2 cup / 120 ml
extra virgin olive oil
fine grain sea salt 3 big handfuls of big, rustic croutons a squeeze of fresh lemon juice.
1 1/2 teaspoons dried mint 1/2 teaspoon red chile pepper flakes 1/2 teaspoon cumin seeds 1/2 teaspoon
fine grain sea salt 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1 teaspoon ground ginger 4 tablespoons
extra virgin olive oil a squeeze of fresh lemon juice
good quality
extra virgin olive oil 3 egg whites
fine grain sea salt
4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml
extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water
fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers
2 tablespoons
extra virgin olive oil 2 tablespoons cider vinegar 3/4 teaspoon dried Mexican oregano 1 1/2 teaspoon
fine -
grain sea salt, plus more to taste 1/2 cup /.25 oz / 10g loosely packed chopped cilantro 2 tablespoons chopped fresh mint, pref.
2 tablespoons
extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons
fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
2 medium cloves garlic, minced 1 teaspoon
fine grain sea salt 1 cup / 240 ml buttermilk 1/4 cup / 60 ml good - quality white wine vinegar 1/4 cup / 60 ml
extra virgin olive oil 1/4 cup chopped dill 1/2 cup chopped chives 1 tablespoon chopped thyme
1/4 cup / 60 ml
extra virgin olive oil 4 cups thinly sliced green onions -LCB- ~ 3 - 4 bunches -RCB- 3 medium cloves garlic, chopped
fine grain sea salt lots of freshly ground black pepper zest and juice of one lemon 1/3 cup / 2 oz grated Parmesan
1 lemon, cut in half 1 lime, cut in half about 1/4 cup
extra virgin olive oil
fine grain sea salt freshly ground pepper
1 small bunch of fresh dill ~.5 oz / 15 g 9 tablespoons
extra virgin olive oil 3.5 pounds / 56 oz / 1.5 kg leeks 6 tablespoons unsalted butter
fine grain sea salt 2 large, thin - skinned potatoes, thinly sliced 3 medium garlic cloves, thinly sliced
2 tablespoons white wine or Champagne vinegar
fine grain sea salt 1/2 teaspoon jalapeno, very finely chopped 1/3 cup
extra virgin olive oil
1 medium - large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more if needed 1/3 cup / 80 ml
extra virgin olive oil, plus more if needed
fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine nuts, toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled
2 cups black beluga lentils (or green French lentils), picked over and rinsed 1 tablespoon
extra virgin olive oil 1 large onion, chopped 1 teaspoon
fine -
grain sea salt 1 28 - ounce can crushed tomatoes 2 cups water 3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
This unbleached flour is milled from the
finest hard red spring wheat to give an
extra chew to your bread and a higher rise to your whole
grain loaves.
3 medium cloves garlic, peeled a big pinch of
fine grain sea salt 1/4 cup
extra virgin olive oil 2 tablespoons harissa (paste)
Green Garlic Dressing: 2 stalks green garlic (or scallions), rinsed and chopped (~ 1/4 cup) 1/4 teaspoon
fine grain sea salt, plus more to taste 2 tablespoons fresh lemon juice 1/3 cup / 80 ml
extra virgin olive oil 2 tablespoons ripe avocado 1 teaspoon honey, or to taste fresh pepper to taste
8 ounces whole
grain linguine or spaghetti 2/3 cup pistachios, toasted 1 medium clove garlic, smashed and chopped 1/4 teaspoon
fine grain sea salt 1/4 cup
extra virgin olive oil 1 large bunch of kale, washed, de-stemmed and chopped into bite - sized pieces 1 pomegranate, just the seeds *
1/4 teaspoon turmeric 1/4 teaspoon ground cumin cayenne pepper, to taste
fine grain sea salt, to taste 1 teaspoon ghee, coconut oil, or olive oil 1 bunch of chives 2/3 cup
extra virgin olive oil 1 medium head of cauliflower, cut into eights
2 tablespoons
extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon crushed red chile flakes 1 1/2 cups dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8 cups of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup crushed tomatoes (from can) 1 teaspoon
fine grain sea salt
raviolis (see headnotes) 2 - 3 tablespoons
extra virgin olive oil, divided
fine grain sea salt 2 small yellow onions, thinly sliced 2 cups of chopped swiss chard or kale, deveined 2 tablespoons fresh lemon juice, and zest 2/3 cup hazelnuts, toasted and chopped 1/4 cup Parmesan cheese, freshly grated (optional) 1/4 cup chives, minced
2 tablespoons
extra virgin olive oil 3/4 cup chopped onion 1/4 teaspoon minced fresh rosemary leaves 3 cups finely chopped broccoli rabe 1 1/2 cups cooked whole
grain rice 1/2 teaspoon
fine ground sea salt 1/8 teaspoon ground black pepper 1/4 cup chopped pecans 4 fresh figs, sliced and quartered
Ingredients: Seasoned Baked Tofu Strips 1 package
extra firm tofu, preferably organic 1 1/2 tablespoon olive oil 1 tablespoon arrowroot powder 1/4 teaspoon
fine salt 1/2 teaspoon chili powder 1/2 teaspoon garlic powder Smoky Barbecue Sauce 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 cup ketchup 1/3 cup molasses 1/3 cup maple syrup 3 teaspoons liquid smoke 6 tablespoons apple cider vinegar 2 tablespoon vegan Worcestershire sauce 1/2 teaspoon sea salt Assembly 1 cup chopped napa cabbage 4 whole
grain hamburger buns Directions: Preheat oven to 400 degrees.
In one of this disc's
extras, Haneke mentions how the digital intermediate (DI) process allowed him to get unusually sharp monochrome images, and mastering the Blu - ray directly from DI elements allows technicians to keep all but the
finest grain from the original camera negative at bay.