Double Vanilla Ice Cream with WHAT?????????

In the embryonic stages of this blog, I'm gonna fess up. Here it is, folks. I RARELY EAT DESSERT. Now don't get me wrong, it's not that I don't like it or anything (I mean, what's not to like?) but there are two factors in play here. One is my never ending battle to actually become a skinny cook (which of course will never happen) and the other is my lifelong addiction to salt.

Yup, I'm a salt kinda girl. I'm the one who has an esoteric assortment of the stuff in my pantry. In fact, I just pulled everything off the shelf so I could take inventory. Here's what's on hand:

Bolivian Rose Andes Mountain coarse salt

Truffle salt

Alaea - Coarse Hawaiian pink salt (my fave)

Fleur de Sel (flower of salt)

Cyprus Black Lava Mediterranean black salt flakes

Ocean Smoked Gray sea salt

Murray River Australian Flake salt

Hiwa Kai Gray sea salt

Diamond Crystal kosher salt

Believe me now? I probably should have been a member of the deer family. Just think about all of those salt licks out there! Oh, and please don't tell my doc (hope she doesn't read this) or she might make me mend my evil ways.

I know you are probably thinking that I am deranged. You're probably also wondering where the hell I am going with this. Here's the answer: Double Vanilla Ice Cream with Olive Oil and Fleur de Sel.

My dear friend Charlene made the mistake of telling me recently that she was headed to Float-A-Way Cafe for dinner. (If you live anywhere near Atlanta, this is where you must eat. Trust me on this one). The minute she said it, I was reminded of their amazing house-made, soft serve ice cream. They serve it with a selection of toppings, but the one that sends me over the edge is the version with extra virgin olive oil and Fleur de Sel.

Let me make myself clear. I do not eat dessert. Give me a stinky cheese any day. But this???? Put it in front of me and I will lick the bowl clean (what was that I said about deer?) If I ever find myself on death row, this is what I will eat for my last meal (ok, so truffled asiago fries might be there also but that's another post).

So I decided to make it at home. Even though I worked for the geniuses who own Float-A-Way, I did not have their recipe. What I did have, however, was their concept which I happily attribute to them.

When you are making vanilla ice cream at home, there is little difference in the basic ingredients - sugar, cream, milk or half-and-half, eggs and vanilla. So that's what I started with. And then I remembered that canister of vanilla sugar hiding in the depths of my pantry (for the uninitiated out there, it's just granulated sugar into which a vanilla bean or two has been buried and left to "cure" for as long as you can stand not to use it up quickly). Mine had been left to languish for about nine months. I will tell you now that it added a big "WOW" factor to the finished product.

My recipe follows. It was pretty damn good, if I do say so myself. In fact, I will go so far as to say that it's worth the purchase of an ice cream maker if you don't already have one. Mine is a Cuisinart, not overly expensive and certainly not high-tech. Any idiot could make it work, so I suppose that's why I purchased it :)

Of course, we live in the real world and I'm not deluding myself that you will rush out and buy an ice cream maker of your very own. So use store-bought vanilla if you must, but make sure it's the very best quality and let it soften before you serve it, okay?

Double Vanilla Ice Cream (with Olive Oil and Fleur de Sel)

2 cups heavy cream

1 cup half-and-half
3/4 cup vanilla sugar

pinch of salt (I used Kosher)

6 egg yolks (I used farm fresh eggs, but any large egg will do)

2 teaspoons vanilla paste (you can find this at Whole Foods or online)

Extra-virgin olive oil (I used Colavita, but use whatever you like)

Fleur de Sel

Place cream, half-and-half, sugar and salt in a saucepan over medium heat. Stir frequently until sugar is dissolved and mixture is warm but not simmering.

Meanwhile, place egg yolks in a heatproof bowl and stir them together with the vanilla paste.

Slowly pour about 1 cup of the warm cream mixture into the egg yolks, whisking to blend. Then pour this back into the remaining cream/half-and-half mixture. Cook over medium heat, stirring constantly, until mixture reaches a temperature of 165-degrees (use an instant read thermometer for this). Eggs will coagulate at 180-degrees, so do not let it get to that point.

Remove from heat and strain into a bowl. Do not use a fine-mesh strainer. You want something that will catch any egg that has cooked but will also let the specks of vanilla strain through.

Refrigerate until chilled (at least 2-3 hours) or place bowl into a larger bowl of ice and stir occasionally until cool, about 45 minutes. Then place in ice cream freezer and freeze according to manufacturer's directions.

When the ice cream is ready, scoop into dishes or glasses (it's better if ice cream is softened). Drizzle a spoonful of extra-virgin olive oil over the top of each one and sprinkle with Fleur de Sel to taste. You will immediately be transported to Nirvana.

This makes about a quart of ice cream.

Julie & Julia

This movie is a must see, especially if you love food. And even more especially if you love blogs. My sister-in-law and I went to see it yesterday afternoon and just adored it. While the ending is unexpected (that's not a spoiler, promise!), the movie itself is a complete delight.

The movie blends two true stories of the famous Julia Child, and Julie, a typical, "average Jane" New Yorker. Julie decides to stick to a task: making 524 recipes in 365 days from Julia Child's "Mastering the Art of French Cooking". In order to track her progress and be held accountable, Julie blogs on this endeavor with the encouragement of her saint of a husband.

Together, with Julia's cookbook and lots of butter, Julie makes her inadequate city kitchen produce magic. She and her husband enjoy delicious French meals...some being better than others. Throughout several meltdowns and several matrimonial trials and tribulations, Julie completes her mission of cooking her way through Julia's cookbook over the course of the year.

I must also note that Julie's blog becomes daily reading material for blog-readers nationwide. And she, too, gets giddy over knowing her blog brings people smiles, laughs, and a heightened level of food and cooking knowledge. One day she had nearly 40 comments from people...people she didn't even know, she explained excitedly! That's a huge accomplishment for a blogger - Go Julie!

Anyways. The movie left me thinking that I, myself, could benefit from some of Julie's cooking drive. Hubby would appreciate it, too. While pounds of butter will NOT be involved, it's always important to keep things fun and exciting at the dinner table. While Mark and I enjoy our staples: spaghetti, tofu pad thai, chili, salmon and tilapia on the grill, jambalaya, burgers, faux fried chicken, etc...I think we would both enjoy trying some new, healthy recipes.

So, in honor of Julie & Julia, I commit to trying at least one new recipe a month and I will tell my blog followers all about it. Count on the recipe being posted, too...if it turns out well, that is.

Hope everyone had a great weekend!

Where I am

August 9

My father is dying.

I was going to start this blog entry with some witty quips about why I wouldn’t be seen at the New York food world’s parties this month, but it’s better to cut to the chase with these things.

He has pancreatic cancer, and that kills you.

So I’m with him in Denver, helping my mother look after him, changing his chux — sort of a bed diaper, a plastic sheet covered with an absorbent, cotton-like material — moving him to try to alleviate bed sores, giving him what love and support I can to help ease him to rest.

It’s not satisfying or fulfilling, but I’m glad that I’m here. Well, maybe not glad, but I think I’m doing what’s right, or as right as possible. He’s spent the past 42 years looking after me, so this is the least I can do.
And in this digital age I can work from here, too, so I’ve been interviewing people about food-safety regulations and interesting potato dishes and White Castle’s new charity award program, pausing periodically to give my dad his pain medication.

If you like my sweet, good-natured friendliness, I got that from my dad. And my work ethic, and my sense of loyalty. You should have seen him flirting with the health-care workers back when he could do that – not in a gross old man way, but in the sort of nice, non-threatening manner that makes people feel appreciated. He wanted to be so accommodating that when they asked him if he was in pain, he’d say that he wasn’t, I think instinctively, because he didn’t want to trouble them. We had to remind him that, in fact, he’d told us that the blood clots in his legs hurt quite a bit.

He stopped swallowing today, so we’re swabbing his mouth with a moist lemony cloth made just for that purpose.

We’ve been playing videos and music we think he’d like. He’s a big Bill Cosby fan, and so I was raised listening to the comedian on a four-hour-long reel-to-reel tape that Dad has of him. Watching “Bill Cosby: 49,” the other day, I realized how much my sense of humor had been influenced by his.

And we watched Fantasia, a favorite movie of his, and movies with music from the Big Band era. Dad, who played the drums, had a big band when he was a teenager in Baltimore, called Bill Thorn and The Socialaires. They even had a television show that was eventually beaten in a ratings battle with American Bandstand, so I’m told.

He lived in New York for a couple of years in the 1950s, after ending his tour of duty in the Navy and getting a degree in communications. He worked as an editor for NBC, among other things, but eventually he moved to Denver to find a wife, get married and start a family, and his family has been his only priority ever since.

He retired 14 years ago as the head of public information at KRMA-TV, Denver’s first public television station (Channel 6), so when I complain about idiotic publicists, it’s not the profession I dislike, it’s the idiocy.

I got my fascination with food from my dad, too, and one of my earliest memories is watching him fry bacon.

He’d done all of the cooking for himself and my mom since he retired, so I’ve taken over those duties. Mom’s an easy diner, and would likely be content with nothing but turkey sandwiches, but I like cooking.

Lately I’ve done mostly simple stuff involving dressing up leftovers and using up things that had overstayed their welcome in the fridge. I did my own interpretation of Cubano sandwiches from some pork tenderloin and French bread that my brother dropped off, and pickles and cheese from the fridge. I did buy a whole chicken, which I cut up, made stock and a garlic-and-pepper-chicken stir-fry. I saved the wings, though, which I also marinated in garlic and pepper, dusted in flour and deep-fried, because Mom and I like wings.

I rendered the chicken fat and used it to make bread.

I bake like a cook, not a baker, without precise measurements, and so my bread is different every time, but it’s always good, because unless you burn it, homemade bread is good. Even if you kill the yeast, you can still make some tasty crackers.

Many people are intimidated by bread, but honestly, it’s a snap if you don’t take it too seriously (don’t tell Rose Levy-Beranbaum I said that).

Take a tablespoon or so of dry yeast (that’s one packet), toss in about the same amount of sugar (maybe a little more, depending on your mood), a little less salt than that, a quarter cup or so of whatever fat you like (melted if it’s butter or shortening or lard) and about half a cup of water that’s hot enough to activate the yeast. Add flour, any flour, whatever flour you like, although a fair amount of it should be wheat flour because you need wheat’s elasticky gluten if you want the bread to rise. Whisk in the flour until it becomes too thick to do that easily. Then switch to a wooden spoon or other mixing implement of your choice. Work in the flour as you kneed the dough (you can even do it in the bowl you mixed it in if you don’t want to get flour all over a work surface), until the dough is springy and smooth. I don’t know how much flour to add. It depends. Aim for around three cups.

Find a bowl that can contain about twice the volume of your dough. Coat it in oil — any edible oil. Drop the ball of dough in it, flip it over to coat it in oil, cover it with plastic wrap or a moist cloth and leave it in a warm place until the dough doubles in volume, which will take an hour or two or six depending on the flour you used and the quality of your yeast. Punch it down and let it rise again if you want. If you don’t, skip that step.

Shape your dough into whatever size loaf you want. If you want to put it in a greased loaf pan, do that. Yesterday I rolled the dough into little balls to make them into rolls and put them on a baking sheet that I’d sprinkled with cornmeal to keep the dough from sticking to it (although I could have greased it).

I let the rolls double in volume, more or less, brushed them with an egg mixed with a splash of milk, and baked them at 425° until they were brown (to see if bread is done, tap it on the bottom; it should sound hollow).

I’ve learned a lot going through all of this — ranging from how grief works to techniques for moving people who can’t move themselves to the amazing efficacy of a beer or two at Wyman’s, the sports bar a block away, to help me decompress — and I’m still processing much of it.

Stay tuned.

August 11 update:

Thank you for your kind comments, and your e-mail messages and Facebook notes and tweets. I appreciate it all very much.

My dad died yesterday.

I had made breakfast for my mom and me (egg sandwiches on homemade rolls with cheddar cheese) and was heating water in the kitchen for another bread venture.

My parents were in the dining room, next to the kitchen, where Dad’s hospital bed had been set up. Mom called me and asked if I thought maybe Dad was dead.

His breathing had become shallow and raspy the night before, so we did what Polly, the hospice nurse, had told us to do to help make him comfortable. We gave him a bit more of the synthetic morphine he was being treated with and turned up his oxygen. Morphine expands blood vessels, you see, and more oxygen might make it easier for him to breathe, and it wouldn’t hurt.

We turned on Fantasia.

He slept through the night and was sleeping in the morning, too, and then Mom noticed his breathing seemed to have stopped. I felt his neck for a pulse, but since I don’t know how to feel for a pulse I didn’t know whether my inability to feel it was my own fault or not. I shrugged my shoulders.

His jaw was slack, and when Mom closed it it just dropped open again. She decided to wait ten minutes and then call the hospice, and I went back to making bread. The last rolls were kind of tough, but fresh out of the oven they still made good sandwiches. Perhaps, I thought, I should use more of the user-friendly all-purpose flour, and maybe make looser dough, with a higher water-to-flour ratio.

Polly came over and confirmed Dad’s death and we started making phone calls. Mom handed me a pretty flowerpot adorned with dragons and asked me to wash it out. She’d called the crematorium that morning and found out that the urn she’d chosen for Dad had too narrow an opening. It needed to have a mouth at least four inches wide.

My immediate family and some cousins and family friends came over, and I realized that I, and I think Mom, weren’t on the same part of the grief continuum that they’d expected us to be on.

I had done the initial freaking out a couple of weeks before, when Dad was diagnosed. At that time I wondered how anyone coped with such grief. I took the day off and went to the Five Guys in my neighborhood in Brooklyn and ate a hamburger and too many French fries. The next day I woke up and realized how people cope with such grief — they just do, one day at a time.

By the time Dad died I’d already processed the new reality. I’m sure I’ll have other waves of grief washing over me soon, but the first wave had passed before I arrived in Denver. Mom was over it, too.

So we took care of the business that it was necessary to take care of, hosted the family and friends who stopped by, and opened a bottle of wine.

I finished making the bread dough, but had to fudge it as I realized I’d forgotten to add the fat.

Still, I thought I was perfectly fine, so it’s a good thing that I did some work that evening, because I realized that I wasn’t perfectly fine. My e-reactions to publicists were unnecessarily testy, because their e-mails seemed unnecessarily frivolous. I did have the good sense not to respond to the ridiculous and pointless comment that accompanied every pitch: “Hope all’s well.”

What a silly, silly thing to put in an e-mail. What if all was not well? Should I tell you so? What would be the point of that?
A telemarketer called Mom and asked for Dad. She told him he’d just died that morning and we had a good laugh when the telemarketer hung up, wondering how long we should work that angle.

After Mom went to sleep and I’d cleaned out my e-mail box and written up Steak n Shake’s third quarter earnings (you’ll be glad to know that they’re up, and so is restaurant traffic, although check averages are down) I went to Wyman’s for a quiet beer.

“How was your weekend?” The bartender asked.

I didn’t know how to answer that.

Maloney & Porcelli

August 9

I hadn’t been to Maloney & Porcelli in years and years, since we had a going-away party for Bill Carlino when he abandoned Nation’s Restaurant News to become editor-in-chief of Accounting Today. That was a long time ago, before 9/11, back when the economy was good and managing editors got hired away by other magazines to be their editors-in-chief and the whole editorial staff went out to fancy dinners to give them a royal send-off. Can you imagine?

If I remember correctly, I had the restaurant’s signature crispy pork shank. I also had a version of that dish at Hawaiian Tropic Zone when it opened.

What does an old-school steakhouse and a sun-tan-lotion themed restaurant with scantily clad waitresses that wear numbers so you can vote for them during the floor show have in common? The menus were both developed by David Burke. Back when Bill Carlino quit, David was corporate chef of the Smith & Wollensky group, which included Maloney & Porcelli and assorted other steakhouses, and the Manhattan Ocean Club.

Smith & Wollensky founder Alan Stillman (who also founded TGI Friday's, by the way) spun off the single-unit restaurants from the steakhouse chain a few years back, but he’s still the boss of all of them.

And of course just because I hadn’t been to Maloney & Porcelli since King Arthur ruled in Camelot and it didn’t rain during the day, that didn’t mean the restaurant had been stuck in time, so when my friend Steve Remming suggested we have dinner there, I thought it was a good idea.

Steve’s a manager and sommelier at Maloney & Porcelli, and he sort of continued to manage and be sommelier during dinner. Waiters came by to consult with him about wines, and of course he kept surveying the place during the course of the meal, because you can’t turn that kind of thing off.

And business was good. The restaurant was mostly full and people looked like they were having a good time. And it was a Wednesday.

Had it been a weekend we could have taken advantage of the $75 three-course weekend wine dinner that the restaurant offers. That's three-courses of your choice from the regular menu, plus all-you-can-drink wine — not any wine, of course, but good stuff, nonetheless. Alan Stillman knows a lot about wine; he even had a vineyard on Long Island for awhile. And of course Steve’s no slouch either.

Since I was eating with Steve, we didn’t have to take advantage of any deal, because employees at Stillman’s restaurants get good benefits, including nice meal privileges.

Chef James Jermyn did a tasting menu for us, and this is what we ate:

Buffalo mozzarella wrapped in Lucky tomatoes with aged balsamic and micro cilantro
Maine Lobster ravioli with barbecue pan sauce and jícama
Caramelized sea scallop with sunchoke purée and summer-vegetable brunoise
Sauteed branzino with roasted tomatoes
Lamb chops with crispy figs
32-ounce Prime bone-in ribeye
Local corn cooked al dente and served in a sauce of cream and "corn milk."
And we drank half-bottles of Pouilly Fuissé and Crozes Hermitage.

And of course James also sent out a bunch of dessert:
Strawberry shortcake
Green apple sorbet
A Guinness Float (like a root beer float, but with Guinness)
Summer berry crumble
Jalapeño-Ice cream

Wanted: Chicago bartenders

August 9

I got this e-mail from The Tippling Bros., the beverage consulting firm of Tad Carducci and Paul Tanguay. Nice chaps, and creative drink makers:
“The time has come. Mercadito Chicago is mere weeks away from opening its doors, with Double A soon to follow. We are in need of a handful of Chicago's brightest and most talented drinkslingers to join our team. Interested parties can contact Tad Carducci at tad@tipplingbros.com for more information or submit a resume online at www.mercaditorestaurants.com.”

Cheers!

About my Patriotism

It was Aug 21, 1983 when Ninoy Aquino died and I was in my kindy at that time when the cortege passed by near where I live. I witnessed the vigorous pandemonium of crowd marching along España. I wasn't fully aware who was Ninoy then. All I knew was he had a very significant role in politics. I later found out that Ferdinand Marcos was accused of his assassination. I grew up admiring Ferdinand Marcos because of his undeniable brilliance. A great man inspite of his very dirty political history. A few years after Ninoy's death, Marcos was ousted as President of the Philippines. People power by millions of Filipinos in February 25, 1986 changed the landscape of Philippine government. From a dictator leader to a democratic one. It was Cory Aquino who continued the legacy of her husband Ninoy.

The very first woman president of our republic. A very God-fearing individual, a nurturing person and the symbol of democracy. She had her six year term from 1986-1992 as our president who served her country without any corruption and survived six coup d'état. In Aug 1, 2009 she died after struggling from her Cancer of the colon. Being away from my country I only rely news from the internet and the news I can get from my sister who is working in the Archdiocese of Manila. I always watch youtube and the updates from online newspapers. All of a sudden I saw how history repeats itself. I saw how the entire archipelago mourns and how Philippine flag turned into yellow. The love of millions of Filipinos to our Democracy Icon were over flowing.

I never cared about Philippine politics and to prove that I remember one instance when I had a lunch with Rex Lopez & Bob Guerrero at Cafe Breton sometime last year. They were trying to challenge me with some dares. They were asking me to choose based on the two extreme options that they provided. They asked me which one you will choose: A. Have a one year cooking lesson with Jamie Oliver or B. Save Filipinos from having a chaotic country. Undoubtedly I chose A. Have a cooking lesson with Jamie for a year in exchange of having a systematic country. I never gave a damn care with my country. I feel that it's hopeless because we are already in the brink of orderliness extinction. A lot of things are unfixable. Today I ponder that I was wrong.

Seeing the videos of Cory's burial in Manila Memorial Park while the song "Bayan ko" was sung, I suddenly wept. First time in my life I got emotional about my country. I really felt that we lost a great model of purity in the Philippine government. It's a rare chance that we can see huge Filipino crowd convene without being paid like all the rallies we had in the past years. All of them sacrificed there time and made big efforts to demonstrate their mourn about losing one great icon in Philippine history. We all love Cory because she's the reason why we are enjoying our democracy now.

Now as I write this blog I want to share to my readers that I was reflecting on some thoughts the past few days when I read Bob Guerrero's Facebook status about Patriotism. And I am quoting his status:

"I hope that we all show our patriotism and nationalism not only when it's cool, easy and when everyone is doing it but also when it's hard, unglamorous, unfashionable, and unrecognized."

While still updating myself about Cory's burial, I stumbled on a photo of a very interesting yet funny coincidence. Is this an honest or intentional mistake by the writer who wrote the caption in Manila Bulletin newspaper? And by the way, Arroyo is the current President of the Philippines who is currently accused of plunder cases and the Filipino people want her oust.

As I live my life, I often feel that I don't want to be a Filipino. But instances like this and seeing my country unites for a common goal still makes me proud to be a Filipino. And being here in Vietnam and working hard makes me feel proud that I am a FILIPINO in so many ways.

Artist Chef is proud to be PINOY!

hugs,
joanie xxx

Tugas1 TIK kelas 3 IPS&IPA

Ya......yang blom kerja tugas tik nih...sy kasih smua jawabannya langsung tinggal kalian copy trus kirim ok!!!! klo bingung silahkan kontak saya...see later!!!!

Grafis vektor adalah objek gambar yang dibentuk melalui kombinasi titik-titik dan garis dengan menggunakan rumusan matematika tertentu.

Pengertian Grafis Bitmap

Grafis Bitmap adalah objek gambar yang dibentuk berdasarkan titik-titik dan kombinasi warna.

Perbedaan Grafis Vektor dan Grafis Bitmap

Vektor	Bitmap
1. Gambar tetap jelas ketika di perbesar	1. Gambar kurang jelas ketika di perbesar
2. Tersusun oleh garis dan kurva	2. Tersusun atas titik-titik/dot
3. Ukuran File yang dihasilkan kecil	3. Ukuran File yang dihasilkan besar
4. Kualitas grafis tidak bergantung dari banyaknya pixel	4. Kualitas grafis bergantung dari banyaknya pixel

Grafis Vektor menggunakan aplikasi corel draw

Grafis Bitmap menggunakan aplikasi photoshop

A. Menu



Berisi berbagai perintah pengoperasian. Mulai dari membuka file, mengatur ukuran halaman, menampilkan berbagai macam docker dan sebagainya



B. Icon command / Toolbar



Bar ini berisi icon yang merupakan shortcut (perwakilan) pengoperasian berbagai perintah yang ada di menu. Seperti membuka, membuat file baru, menyimpan, print, dan sebagainya (yang biasanya sering digunakan)

1. New : membuat dokumen baru



2. Open : membuka file corel draw



3. Save : menyimpan dokumen



4. Print : mencetak



5. Cut : memotong objek ke clipboard



6. Copy : menyalin objek ke clipboard



7. Paste : menempelkan objek dari clipboard ke canvas



8. Undo : membatalkan perintah sebelumnya



9. Redo : mengulangi/mengembalikan perintah yang di undo



10. Import : import gambar



11. Export : Export gambar corel draw ke format lain



12. Zoom Levels : mengatur level pembesaran area kerja/canvas



13. Application launcher : memanggil aplikasi corel graphics suite yang lain (jika diinstal)



14. Corel Online : Memanggil Corel Online







C. Detil seting tool yang digunakan



Isi dari bar adalah fitur pengoperasian yang dimiliki oleh suatu tool atau objek. Bar ini akan berubah-ubah sesuai dengan jenis tools yang kita pakai dan macam objek yang sedang kita pilih.



D. ToolBoX



Berisi berbagai macam tool yang digunakan untuk membuat berbagai macam objek gambar dalam corel draw. Ada beberapa tool yang digabung (group), hal ini bisa dilihat dari tanda panah kecil dibagian kanan bawah dari tiap icon tool yang ada. Untuk menampilkan tool yang tersembunyi di suatu group, klik dan tahan hingga tool-tool yang tersembunyi tampil (muncul flyout).







1. Untuk memilih objek (pick tool).



2. Untuk mengakses shape, knife, eraser, smudge brush, roughen brush, free transform tools.



3. Untuk mengakses Zoom dan Pan (untuk menggeser).



4. Untuk mengakses freehand, Bezier, artistic media, pen, polyline, 3 point curve, interactive connector, dimension.



5. Untuk mengakses rectangle dan 3 point rectangle tools.



6. Untuk mengakses ellipse dan 3 point ellipse tools.



7. Untuk mengakses polygon, graph paper, spiral tools.



8. Untuk mengakses basic shapes, arrow shapes, flowchart shapes, star shapes, callout shapes



9. Text tool, untuk menulis di canvas.



10. untuk mengakses interactive blend, contour, distortion, envelope, extrude, drop shadow, transparency.



11. Untuk mengakses eyedropper (mengambil sampel warna) dan paint bucket tool (untuk meneteskan warna ke objek gambar.



12. Untuk mengakses tool yang terkait dengan outline (jenis outline, warna, ketebalan).



13. Untuk mengakses tool terkait dengan fill (warna, gradasi, pattern, texture, postscript.



14. Untuk mengakses interactive fill dan mesh tools







E. Ruler



Ruler berfungsi seperti layaknya penggaris, hanya saja dalam bentuk maya. Dari ruler ini kita bisa membuat suatu guide line, dengan cara klik & drag ruler ke area kerja/canvas.



F. Canvas



Canvas ini merupakan area kerja kita, tempat kita berkreasi menciptakan berbagai macam objek gambar. Canvas ini berfungsi layaknya kertas gambar, hanya saja dalam bentuk maya.



G. Comand docker



Merupakan ekspansi dari beberapa fungsi-fungsi yang ada pada corel draw. Untuk menampilkan docker apa saja yang muncul, bisa dari menu Window > dockers, trus pilih docker mana yang ingin ditampilkan atau disembunyikan. Docker ini juga bisa di minimize, atau di tutup



H. Color bar



Berisi pilihan warna yang bisa kita gunakan untuk mewarnai objek gambar yang kita buat. Baik warna isi maupun warna outline. Warna yang ada pada daftar color bar ini bisa kita customize sendiri.



I. Information box



Berisi keterangan warna isi dan outline (garis luar) objek gambar yang sedang kita pilih. Informasi ini bisa kita gunakan ketika sedang membutuhkan untuk mengetahui warna apa yang ada di suatu objek, model warna yang digunakan, palet warna apa yang digunakan.



J. Page control



Menampilkan control tampilan halaman pada sebuah dokumen, memberitahu ada di halaman mana kita sedang bekerja. Control ini memudahkan kita jika sedang bekerja pada sebuah dokumen yang terdiri dari beberapa halaman



K. Koordinat posisi kursor



Menunjukkan posisi kursor dalam perhitungan ukuran yang sama pada ruler



L. Canvas window control



Icon window yang digunakan untuk meminimize, membesarkan/mengecilkan, menutup window canvas. Memudahkan kita ketika bekerja dengan banyak dokumen.

Canvas ini merupakan area kerja kita, tempat kita berkreasi menciptakan berbagai macam objek gambar. Canvas ini berfungsi layaknya kertas gambar, hanya saja dalam bentuk maya.

1. Pick Tool
   
   Untuk menyeleksi, mengubah ukuran, dan juga memutar arah objek gambar.
2. Shape Edit
• Shape : Menyunting bentuk objek gambar.
• Smudge Brush : Mengubah / mendistorsi keseluruhan gambar dengan menarik garis tepinya.
• Roughen Brush : Mengubah / mendistorsi keseluruhan outline bentuk gambar dengan menarik garis tepinya.
• Free Transform Tools : Mengubah objek gambar menggunakan rotasi(pemutaran posisi) bebas, rotasi sudut, mengubah ukuran dan, dan juga memiringkan bentuk gambar.
3. Crop Tool
• Crop : Menghilangkan bagian yang tidak diinginkan dalam objek.
• Knife : Mengubah / mendistorsi keseluruhan gambar dengan menarik garis tepinya.
• Erase : Menghapus area dalam gambar.
• Virtual Segment Delete : Menghapus suatu bagian objek yang berada dalam persinggungan(interseksi).
4. Zoom
• Zoom : Mengubah perbesaran gambar dalam jendela gambar.
• Hand : Mengatur bagian gambar yang tampil di dalam jendela gambar.
5. Curve
• Freehand : Menggambar segmen atau kurva dalam bentuk garis tunggal.
• Bezier : Menggambar kurva dalam bentuk garis tunggal per titik (node).
• Artistic Media Tool : Memunculkan fungsi pembuat bentuk(pena), seperti brush(efek kuas dengan pola pulasan tertentu), Sprayer(efek cat semprot), Calligraphic(efek pena kaligrafi), dan Pressure(efek pena teknik yang akan membentuk garis tepi tanpa lengkung).
• Pen : Menggambar kurva dalam sebuah segmen pertitik(node).
• Polyline : Menggambar garis dan kurva dalam modus preview.
• 3 Point Curve : Menggambar kurva dengan menentukan titik awal dan akhir, lalu titik pusat kurva.
• Interactive Connector : Menggabungkan dua objek dengan sebuah garis.
• Dimension : Menggambar garis secara vertical, horizontal, bersudut, dan miring.
6. Smart Tools
• Smart Fill : Untuk menciptakan objek dari sebuah area lalu mengisikannya dengan warna atau tekstur.
• Smart Drawing : Untuk mengubah coretan pointer yang anda gambar ke bentuk dasar atau bentuk yang wujudnya lebih halus.
7. Rectangle
• Rectangle : Untuk membentuk segi dan kotak.
• 3 Point Rectangle : Untuk membentuk segi dan kotak dengan menyusunnya per titik.
8. Ellipse
• Ellipse : Untuk menggambar elips dengan lingkaran.
• Hand : Mengatur bagian gambar yang tampil di dalam jendela gambar.
9. Object
• Polygon : Untuk membentuk polygon dan bintang secara simetris.
• Star : Untuk membentuk bintang.
• Complex Star : Untuk membentuk bintang dengan bentuk yang lebih kompleks dengan persinggungan sudut.
• Graph Paper : Untuk membentuk serupa tabel atau susunan kotak-kotak seperti pada kertas gambar teknik.
• Spiral : Untuk membentuk spiral(per) secara simetris dan logaritmis.
10. Perfect Shapes
• Basic Shapes : Menyediakan aneka bentuk jadi seperti segidelapan, smiley face, hingga segitiga.
• Arrow Shapes : Untuk memudahkan menggambar bentuk tanda panah dengan aneka variasi bentuk, arah, dan jumlah kepala panah.
• Flowchart Shapes : Untuk memudahkan menggambar bentuk flowchart(bagan).
• Banner Shapes : Untuk memudahkan menggambar bentuk pita dan symbol ledakan.
• Callout : Untuk memudahkan menggambar bentuk balon bicara dan label.
11. Text Tool
    
    Untuk membuat teks langsung di area gambar baik yang berfungsi sebagai teks artistic maupun keterangan.
12. Interactive Tools
• Interactive Blend : Untuk membentuk segi dan kotak
• Interactive Contour : Untuk membentuk segi dan kotak dengan menyusunnya per tit
• Interactive Distortion : Untuk mendistorsi objek secara push/pull, zipper, dan twister.
• Interactive Drop Shadow : Untuk menyisipkan bayangan ke dalam objek.
• Interactive Envelope : Untuk mengubah bentuk objek dengan menarik titik(node) pada outline.
• Interactive Extrude : Untuk membentuk ilusi kedalaman pada objek.
• Interactive Transparency : Untuk menyisipkan efek transparan pada objek.
13. Eyedropper
• Eyedropper : Untuk menyeleksi dan menyalin property yang terkait dari sebuah objek, seperti warna(isi dalam objek), garis, ketebalan garis, ukuran, dan efek.
• Paintbucket : Untuk menerapkan property yang terkait dari sebuah objek, seperti warna(isi dalam objek), garis, ketebalan garis, ukuran, dan efek; yang diambil lewat eyedropper tool, ke objek lainnya.
14. Outline
• Outline Pen Dialog : Untuk mengakses boks dialog outline pen.
• Outline Color Dialog : Untuk mengakses boks dialog pengaturan warna outline.
• No Outline : Untuk menghilangkan outline dari sebuah objek.
• ½ Point Outline : Untuk membentuk ketebalan garis ½ point.
• 1 Point Outline : Untuk membentuk ketebalan garis 1 point.
• 2 Point Outline : Untuk membentuk ketebalan garis 2 point.
• 8 Point Outline : Untuk membentuk ketebalan garis 8 point.
• 16 Point Outline : Untuk membentuk ketebalan garis 16 point.
• 24 Point Outline : Untuk membentuk ketebalan garis 24 point.
• Color Docker Window : Untuk membuka docker untuk pengaturan warna dan outline objek.
15. Fill Tools
• Fill Color Dialog : Untuk mengakses boks dialog pengaturan cat(pengisi bagian dalam objek) dari sebuah objek.
• Fountain Fill Dialog : Untuk mengakses boks dialog pengisi warna dan gradasi ke dalam objek.
• Pattern Fill Dialog : Untuk mengakses boks dialog pengisi pola ke dalam objek.
• Texture Fill Dialog : Untuk mengakses boks dialog pengisi tekstur ke dalam objek.
• Post Script Fill Dialog : Untuk mengakses boks dialog pengisi gambar post-script ke dalam objek.
• No Dialog : Untuk menghilangkan unsur pengisi dari sebuah objek.
• Color Docker Window : Untuk membuka docker untuk pengaturan warna dan outline objek.
16. Interactive Fill
• Interactive Fill : Untuk mengisi aneka fill(pengisi objek) ke dalam sebuah objek.
• Interactive Mesh : Untuk menerapkan garis-garis jejaring pada objek.

Created by : Muh.Syibli sahriza