Going to be an unpopular opinion here. But i think the mixing of sharp curves, with very pixelish, textured hand is not really playing well together. Mixing these two styles are not easy and I have tried and failed several times. So I don’t think I can help much. But this really needs some rework IMO. I know this is not your artwork, so I’m just expressing what I felt.

OOTL here. Please give context.

I wonder how much of this is true. Statement from the publisher

On Thursday, Krafton issued another statement addressed to “our 12 million fellow Subnauts.” The company said 90% of the $250 million payout was allocated to Unknown Worlds’ three senior leaders. Krafton accused the executives of abandoning their responsibilities in order to work on other projects, including a film, leading to delays for the game.

Which means you thought about it first?

Is this what I think it is?

Angry… Expand… It has to be ego, right?

Voice is not masked, and way too much details about his postings and history in the article. Surely he is going to be court marshaled or shunned.

Even though I have zero sympathy to IDF, this bad journalisric practice will prevent otherslike him from coming out and expose the situation there.

And immediately after releasing the Moth flies back into the house…

Even though the fingers holding the book are creepy and not good, I really appreciate the attention given to the lighting. That shadow on the (suppose to be) finger is a nice touch.

So is the stretching of Adobe logo, based on the stretched hand. But it is a bit more than necessary but that’s completely fine.

He is a footballer (Soccer, my fellow Americans). There was a controversy a while back due to a video showing him kicking his cat. Escalated pretty quickly and animal welfare groups intervened and removed the cat from his custody. He had to pay some fine also IIRC.

Is this related to the ‘Kurt Zouma kicking the cat’ controvery and the follow ups?

It’s not traditional. Also it’s not similar to the pic. It was invented in the 1970s by a French Chef. The technique involves “vacuum sealed” ingredients, ensuring there is no air between the ingredient and water. Water is kept at a constant temperature, much lower than usual cooking temperature, and the ingredients are cooked for a very long time.

End result is an evenly cooked ingredient with full moisture content. But there won’t be any browning (Maillard reaction), which is key in many recipes.