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| neil perry crab omelette: The Rough Guide to Sydney Margo Daly, 2003 The Rough Guide to Sydney is the ultimate handbook to this vibrant city. Features include: - Full-colour section introducing Sydney's highlights. - Lively coverage of every attraction, from catching a wave at Bondi Beach or scaling the Harbour Bridge to watching a film under the stars. - Critical reviews of restaurants and accommodation for every price range, plus the lowdown on the best places to drink, dance, swim and shop. - Detailed accounts of city escapes including wine tasting in the Hunter Valley, bushwalking in the Blue Mountains and cruising on the Hawkesbury River. - Maps and plans covering the city and day-trips. |
| neil perry crab omelette: Good Food New Classics Ardyn Bernoth, 2020-11-01 The much-requested second collection of best-loved and requested recipes from the stellar Good Food team. More than 100 classic recipes are given a fresh, extra delicious twist by eight of Australia’s best-loved chefs. Katrina Meynink adds toasted seeds and pomegranate to her sweet potato, carrot and cumin soup. Kylie Kwong shares her heavenly Vegetarian special fried rice. Adam Liaw infuses slow cooked lamb with Tunisian flavours. The schnitty goes meat-free with Jill Dupleix’s inspired eggplant schnitzel with leek pickles and labna. Neil Perry gives us a chicken Kiev with garlic butter that is baked instead of fried. Danielle Alvarez has updated the salad Lyonainasie with shredded cabbage and mustard greens. Andrew McConnell’s addictive spiced hot cross buns have some sour dried cherries added to the mix. And Helen Goh’s Irish coffee cake has Bailey’s Irish Cream in the filling! Created for home cooks, these are inspirational, easy weeknight dinners, along with plenty of delicious dishes to impress your guests. |
| neil perry crab omelette: Lonely Planet's Ultimate Eatlist Lonely Planet, 2018-08-16 The world's top 500 food experiences - ranked! We asked the planet's top chefs, food writers and our food-obsessed authors to name their favourite, most authentic gastronomic encounters. The result is a journey to Mozambique for piri-piri chicken, Japan for bullet train bento boxes, San Sebastian pintxos bars, and a further 497 of the most exciting eateries anywhere on Earth. Ultimate Eatlist is the follow-up to our bestselling Ultimate Travelist and is a must-own bucket list for foodies and those who love to travel. You'll discover the planet's most thrilling and famous culinary experiences, the culture behind each one, what makes them so special, and why the experience is so much more than what's in the plate, bowl or glass in front of you. How many have you tried and what's your number one? With contributions from Monica Galetti, Curtis Stone, Mark Hix, Ben Shewry, Dan Hunter, Ping Coombes, Gail Simmons, Tony Singh, Elena Arzak, and many more. Entries include: Laksa, Malaysia Grilled octopus, Greece Smorrebrod, Denmark Ceviche, Peru Po boy, USA Steak tartare, France Bibimbap, Korea Dim Sum, Hong Kong Reindeer Stew, Finland Jerked chicken, Jamaica Asado, Argentina Shakshuka, Israel Pho, Vietnam Wildfoods Festival, New Zealand The Fat Duck restaurant, UK Tokyo sushi counters, Japan Bistecca alla Fiorentina, Italy Adelaide Central Market, Australia Grilled fish, Seychelles Irish stew New York Reuben delis, USA About Lonely Planet: Lonely Planet is a leading travel media company and the world's number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You'll also find our content online, on mobile, video and in 14 languages, 12 international magazines, armchair and lifestyle books, ebooks, and more. Important Notice: The digital edition of this book may not contain all of the images found in the physical edition. |
| neil perry crab omelette: Australia Margo Daly, 2003 With fresh journalistic writing and reams of information on what to see and do, this guide takes readers from the big cities to the countryside. Includes candid reviews on restaurants and accommodations for all budgets. 83 maps. Full-color insert. Two-color throughout. |
| neil perry crab omelette: Decanter , 2007 |
| neil perry crab omelette: The Food I Love: Pasta & Rice Neil Perry, 2005-04-01 Discover Neil Perry's favourite pasta and rice recipes to cook at home. Neil Perry of Sydney's Rockpool restaurant is one of Australia's most influential and acclaimed chefs. In this superbly presented and definitive book, Neil shares his favourite pasta and rice recipes to cook at home as well as a wealth of stories and expert advice on the techniques and ingredients that make a simple meal extraordinary. Recipes include Spaghetti with Cherry Tomato Vinaigrette; Spaghetti Vongole; Bucantini All'Amatriciana; Braised Octopus with Penne; Duck Ragu with Pappardelle Pasta; Fettucine with Toasted Breadcrumbs; Penne with Zucchini, Broccolini and Cauliflower; Rigatoni with Artichokes and Pancetta; Pea and Pumpkin Risotto; and Squid Ink Paella. All titles in this series: The Food I Love - Breakfast The Food I Love - Light Lunch The Food I Love - Pasta & Rice The Food I Love - Seafood The Food I Love - Meat & Poultry The Food I Love - The Collection |
| neil perry crab omelette: The Food I Love Neil Perry, 2006-09-19 From an esteemed celebrity chef comes an exquisitely designed collection of 200 recipes that offer a starting point for thousands of exciting food combinations. |
| neil perry crab omelette: The Food I Love: Meat & Poultry Neil Perry, 2005-04-01 Discover Neil Perry's favourite meat and poultry recipes to cook at home. Neil Perry of Sydney's Rockpool restaurant is one of Australia's most influential and acclaimed chefs. In this superbly presented and definitive book, Neil shares his favourite meat and poultry recipes to cook at home as well as a wealth of stories and expert advice on the techniques and ingredients that make a simple meal extraordinary. Recipes include Slow-roasted Rack of Milk-fed Veal; Slow-roasted Shoulder of Lamb; Roast Chicken with Lemon and Parsley Salad; Roast Duck; Barbecued Beef Sirloin with Parsley and Lemon; Lamb Cutlets with Lemon Grass and Ginger; Barbecued Chicken Breast with Zucchini Sauce; Pan-fried Rump Steak with Pepper; Pan-fried Skirt Steak with Horseradish Cream; Veal Cutlet Crumbed with Parmesan; Beef Braised with Guinness; and Chicken Tagine. All titles in this series: The Food I Love - Breakfast The Food I Love - Light Lunch The Food I Love - Pasta & Rice The Food I Love - Seafood The Food I Love - Meat & Poultry The Food I Love - The Collection |
| neil perry crab omelette: The Food I Love: Breakfast Neil Perry, Sofie Laguna, 2013 Discover Neil Perry's favourite breakfast recipes to cook at home. Neil Perry of Sydney's Rockpool restaurant is one of Australia's most influential and acclaimed chefs. In this superbly presented and definitive book, Neil shares his favourite breakfast recipes to cook at home as well as a wealth of stories and expert advice on the techniques and ingredients that make a simple meal extraordinary. Recipes include Energizer Drinks; Super Bircher Muesli; Original Dr Bircher Muesli; Fruit Salad with Soup; Roast Tomatoes on Toast; Boiled Egg with Vegetable Salad; Poached Egg with Yoghurt and Burnt Sage Butter; Poached Egg with Pancetta and Frisee; Fried Egg with Ratatouille; and Simple Potato Omelette. All titles in this series: The Food I Love - Breakfast The Food I Love - Light Lunch The Food I Love - Pasta & Rice The Food I Love - Seafood The Food I Love - Meat & Poultry The Food I Love - The Collection |
| neil perry crab omelette: Good Food Favourite Recipes Ardyn Bernoth, 2019-05-01 Over 100 recipes chosen by Good Food editor Ardyn Bernoth from the outstanding professional cooks she charges every week to bring us recipes for the seasonal food they are passionate about. Here are inspiring, delicious, easy weeknight dishes along with plenty to make your guests gasp such at Danielle Alvarez’s Chocolate, butterscotch and raspberry trifle and Neil Perry’s Spicy braised lamb with apricots, pistachios and roast pumpkin. The recipes have been clearly labelled for those looking for gluten-free, vegetarian and vegan options and every recipe has an accompanying photograph. The chapters include: Soups Veggies, Sides and Salads Pasta, Grains, Eggs and Tarts Fish and Seafood Chicken, Duck and Meat Desserts and Treats |
| neil perry crab omelette: The rough guide to Australia , 2005 |
| neil perry crab omelette: Best of Sydney Charles Rawlings-Way, 2004 This guide features highlights, itineraries and walking tours. Also features gay and lesbian travel hints for the city that's home to the Mardi Gras. |
| neil perry crab omelette: Sydney Fodor's, 1998 As host of the 2000 Olympics, Sydney has never been hotter. The city that welcomed four million people last year can now add World's Favorite City to its list of attributes. This Pocket Guide directs travelers to essential attractions, dining, and accommodations, and recommends the most worthwhile side trips. |
| neil perry crab omelette: Rockpool , 2000* Website of Rockpool and XO restaurants. Contains information about the restaurants and associated projects and products of the partners Neil Perry and Trish Richards. |
| neil perry crab omelette: Australia '99 Fodor's Travel Publications, Inc. Staff, 1998 Fodor's Gold Guides are ideal for travelers who want to experience the flavors, sights, and sounds of their destination. Short, medium, and long itineraries advise readers on what to see in the time they have. A-to-Z listings of important contacts and travel tips, detailed maps with bullets pinpointing hotels and restaurants, background essays, and a comprehensive index make the perfect travel package. |
| neil perry crab omelette: The National Geographic Traveler , 1999 |
| neil perry crab omelette: Hospitality , 2005 |
| neil perry crab omelette: 100 Greatest Trips , 2008 |
| neil perry crab omelette: Fodor's Australia , 1999 |
| neil perry crab omelette: Cook with Jamie Jamie Oliver, 2009-06 Oliver, the high-energy chef, bestselling author of The Naked Chef, star of the Travel Channels Jamies Great Italian Escape, and Today show cooking expert, returns with his latest guide to help anyone become a better cook. |
| neil perry crab omelette: Spice Temple Neil Perry, 2015-10-21 'I can think of no other chef that understands the nuances of Asian, and in particular Chinese cooking, better than Neil.' - Heston Blumenthal Neil's knowledge and love of Chinese cuisine is celebrated in his stable of Spice Temple restaurants, which showcase regional Chinese food in a dark, intimate atmosphere where the spotlight is literally on the food. Devotees of Perry and Spice Temple will be delighted by this collection of more than 130 Spice Temple recipes. The stylish, harmonious and balanced dishes draw inspiration from the provinces of Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xingjiang, and the book includes information on Asian ingredients and specialist techniques. This is exciting, masterful food created by one of Australia's most influential chefs and will be an essential addition to the library of anyone who loves to cook and eat modern Asian food. |
| neil perry crab omelette: The Romance of Words (4th ed.) Ernest Weekley, 2022-09-16 DigiCat Publishing presents to you this special edition of The Romance of Words (4th ed.) by Ernest Weekley. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature. |
| neil perry crab omelette: How to eat a peach Diana Henry, 2018-04-05 Food Book of the Year at the 2019 André Simon Food and Drink Book Awards The Sunday Times Food Book of the Year 'A masterpiece' - Bee Wilson, The Sunday Times As featured on BBC Radio 4 The Food Programme 'Books of the Year 2018' 'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson Shortlisted for the Irish Book Awards - Eurospar Cookbook of the year 'Diana Henry's How to Eat a Peach is as elegant and sparkling as a bellini' - The Guardian 'Books of the Year' 'I adore Diana Henry's recipes - and this is a fantastic collection. They are simple, but also have a sense of occasion. The recipes come from all over the world and each menu has an evocative story to accompany it. Beautiful.' - The Times 'Best Books of the Year' '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times 'The recipes are superb but, above all, Diana writes like a dream' - Daily Mail 'Any book from Diana Henry is a joy and this canny collection of menus and stories is no exception' - delicious (As featured in delicious. magazine Top 10 Food Books of 2018) 'You can always rely on Diana Henry. Her prose is elegant and evocative, her recipes pure and delectably international. This is perhaps her best yet' - Tom Parker Bowles, The Mail on Sunday 'Essential Cookbooks Published This Year' 'No one quite captures a place, a moment, a taste and a memory like she does. If you've been there before, you're transported back but if you haven't not to worry, she takes you there with her' - The Independent 'Best Books of the Year' 'The stories associated with the meals are what draw you in' - The Herald 'The Year's Best Food Books' 'A life-enhancing book' - The London Evening Standard 'Best Cookbooks To Buy This Christmas' '...enchanting, evocative menus.' - iPaper 'One of my favourite food writers with a book of 25 themed menus that I can't wait to cook. This is top of my wish list!' - Good Housekeeping 'Favourite Reads to Gift' When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite part of cooking. Menus aren't just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavours. But what is perhaps most special about them is the way they can create very different moods - menus can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love and celebrating particular seasons. How to Eat a Peach contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world. |
| neil perry crab omelette: Rockpool Bar and Grill Neil Perry, 2011-10-01 When Neil Perry set out to open a steakhouse, it wasn't going to be just any steakhouse. It had to showcase not only Australia's best beef but also the best seafood, the best of everything. In his latest book, Neil shares the trials and tribulations of opening the ultimate steakhouse, Rockpool Bar & Grill, first in Melbourne, then Sydney and Perth. This is a book about the life of a restaurant and all the people who contribute to it, from the graziers to the scallop divers to the oyster whisperers. Tales from the restaurant and from his producers intersperse Neil's collection of 150 recipes that bring his restaurant into your home. His advice on handling seafood, how to cook the perfect steak, how to build a wood-fired barbecue, plus his signature condiments, side dishes and desserts, make this an indispensable and inspirational kitchen companion. |
| neil perry crab omelette: The Garden Chef Phaidon Editors, 2019-05-01 For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, The Garden Chef presents fascinating stories and signature recipes from the kitchen gardens of 40 of the world's best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration. |
| neil perry crab omelette: Broth to Bowl Drew Smith, 2017-10 From buying ba sic ingredients and making simple broths to crafting superlative, show -stopping soups, Broth to Bowl demonstrates how soups can transform your cooking and your health. Former editor of The Good Food Guide Drew Smith will show you how to build different var iations of soups from six basic broths, ensuring you make the most of your leftovers and expand your kitchen repertoire. From the value of bone broth in your cooking to getting five to seven vegetables a day, this is a strategy that is both delicious and nutritionally optimal. Easy to follow with beautiful colour photographs, Broth to Bowl is a master class on how to prepare soups that are tasty, nutritious and waste- free. |
| neil perry crab omelette: A History of Cookbooks Henry Notaker, 2022-09-06 Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future. |
| neil perry crab omelette: History of Worcestershire Sauce (1837-2012) William Shurtleff, 2012 |
| neil perry crab omelette: Stories for Nighttime and Some for the Day Ben Loory, 2011-07-26 “This guy can write!” —Ray Bradbury Loory's collection of wry and witty, dark and perilous contemporary fables is populated by people-and monsters and trees and jocular octopi-who are united by twin motivations: fear and desire. In his singular universe, televisions talk (and sometimes sing), animals live in small apartments where their nephews visit from the sea, and men and women and boys and girls fall down wells and fly through space and find love on Ferris wheels. In a voice full of fable, myth, and dream, Stories for Nighttime and Some for the Day draws us into a world of delightfully wicked recognitions, and introduces us to a writer of uncommon talent and imagination. Contains 40 stories, including “The Duck,” “The Man and the Moose,” and “Death and the Fruits of the Tree,” as heard on NPR’s This American Life, “The Book,” as heard on Selected Shorts, and “The TV,” as published in The New Yorker. |
| neil perry crab omelette: Thermomix: Creating Something Incredible Are Media, 2021-07-20 Twenty years ago Grace Mazur brought Thermomix to Australia. Since then Thermomix has become a household name across Australia and New Zealand, with over half a million families, passionate cooks, chefs and influencers embracing this cutting-edge appliance that can literally do everything in one, from weighing, chopping, blending, grinding, kneading, cooking and so much more. To celebrate 20 years in Australia, this beautiful new cookbook tells the story of Thermomix's journey through delicious recipes that inspired cooks at the time (and still do!) and delightful stories that highlight just how this amazing appliance has helped create something truly incredible for all of us. |
| neil perry crab omelette: The Organization of Craft Work Gianluigi Mangia, Maria Laura Toraldo, Scott Taylor, 2018-08-10 Craft in japan / Robin Holt and Yutaka Yamauchi -- Crafted in America : from culture to profession / Shelby Solomon and Blake Mathias -- Wine, the authenticity taste regime and rendering craft / Jennifer Smith Maguire -- Organising the home as making space: crafting scale, identity, and boundary contestation / Susan Luckman and Jane Andrew -- Smells like craft spirit: craft as empowerment and social movement in niche perfumery / Claus Noppeney and Nada Endrissat -- Deploying social memory for international recognition : the role of place and tradition in an Italian silk tie maker / Maria Laura Toraldo, Stefano Consiglio and Gianluigi Mangia -- Back to the brewster : craft brewing, gender and the dialectical interplay of retraditionalisation and innovation / Chris Land, Neil Sutherland and Scott Taylor -- Craft as a contested term : meaning diversities between entrepreneurs and consumers in the craft-brewing industry / Nadine Waehning, Maria Karampela and Juho Pesonen -- Making livelihoods within communities of practice : the place of guild organisations in the craft sector / Nicola J. Thomas and Doreen Jakob -- The cordwainers lair : contingency in bespoke shoemaking / Robert Ott -- Craft as resistance : a conversation about craftivism, embodied enquiry and craft-based methodologies / Ann Rippin and Sheena J. Vachhani -- Being maker-centric : making as method for self-organization and achieving craft impact in local communities and economies / Fiona Hackney, Deirdre Figueiredo, Laura Onions, Gavin Rogers and Jana Milovanovic -- Reflecting on the relationship between craft and history : perspectives, resources and contemporary implications / Richard Blundell -- The future of craft / Malcolm Ferris -- Index |
| neil perry crab omelette: Sepia Martin Benn, 2014-11 Evoking the glamour and sophistication of Sepia restaurant and the excitement and beauty of its Japanese-influenced food. Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. |
| neil perry crab omelette: Out of My Tree Daniel Clifford, 2018-06 |
| neil perry crab omelette: History of Soy Yogurt, Soy Acidophilus Milk and Other Cultured Soymilks (1918-2012) William Shurtleff, Akiko Aoyagi, 2012 |
| neil perry crab omelette: Why Do We Say ...? Nigel Rees, 1989 |
| neil perry crab omelette: A Table for Friends Skye McAlpine, 2020-07-28 [A] collection of foolproof, elegant recipes [that] calls to mind Nigella Lawson at her best. -Vogue Over 100 simple and wonderfully inviting recipes that allow you to relax with your loved ones while the cooking takes care of itself. Drawing on years of cooking for more people than it ever seemed possible to squeeze into her kitchen, Sunday Times columnist and cookery author Skye McAlpine shares the secrets to her stylish and relaxed way of hosting, setting you up for success whether you're cooking for two or twenty. A Table for Friends has recipes for every occasion, from last-minute weeknight dinners to large celebratory gatherings. Skye's recipes fall into four chapters, Stars, Sides, Sweets and Extras, which allow you to intuitively plan a simple and impressive menu, and, because juggling oven space is one of the biggest challenges when cooking for a crowd, each chapter is ingeniously organized into Throw Together, On The Hob and In The Oven so your menu works best for your mood, your kitchen and your time. Alongside these beautiful, deliciously do-able recipes comes Skye's practical, fuss-free guidance for hosting a stress-free gathering, from what to cook in advance to how to lay the table beautifully, allowing you to step out of the kitchen and relax with your guests. For a super-easy roast why not try her Honey-roast poussins, Butter-&-sage roast pumpkin, Saffron fennel, A really good chicory salad with creamy mustard dressing and Winter fruit & mascarpone tart? Or for a wonderfully soothing pasta supper, Tagliatelle with gorgonzola, pear & walnut and Chocolate chestnut meringue cake is sure to be a crowd-pleaser. This is a cookbook to cook from: a helpful, approachable, down-to-earth kitchen companion that will give you the confidence to gather friends around your table and the inspiration to do so more often. |
| neil perry crab omelette: Gelupo Gelato Jacob Kenedy, 2021-05-27 Gelato has a special place in the hearts of Italians of all ages – it surprises, delights, comforts and nurtures. But perhaps the most wonderful thing about gelato is how easily it can be made at home, needing little more than milk and sugar. Gelupo Gelato presents a rainbow spectrum of gelati: from fruity Yoghurt & Lemongrass, Lime Sherbet or Peach and Blood Orange to creamy Marron Glacé, Bacio, Chocolate & Whisky or Espresso. There are also recipes for profiteroles, cones and brioche buns to serve your ice cream in and the only chocolate sauce you'll ever need, as well as a guide to pairing flavours. With a simply beautiful design and charming illustrations, this is the perfect book for every ice cream lover (which, let's face it, is everyone). |
| neil perry crab omelette: Hawaiian Celebrities Cookbook Habilitat (Kaneohe, Hawaii), 1974 |
| neil perry crab omelette: Black Axe Mangal Lee Tiernan, 2020-01-06 The much-anticipated first cookbook from one of London's most-loved cult restaurants Chef Lee Tiernan's Black Axe Mangal is a sensual riot, combining innovative open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. This, the London restaurant's first cookbook, brings together Tiernan's signature recipes - including Pig's Cheek and Prune Doughnuts, Squid Ink Flatbreads with Smoked Cod's Roe and Shrimp-encrusted Pigs' Tails - along with step-by-step instructions for the three fundamentals of Black Axe Mangal cooking: bread, smoking and grilling. |
| neil perry crab omelette: Grains for Every Season Joshua McFadden, Martha Holmberg, 2021-11-23 James Beard Award–winning author Joshua McFadden gives grains the same considered and wide-ranging treatment he did vegetables in this much-anticipated follow-up to the mega-successful Six Seasons. |
Internet Roadtrip - Neal.fun
0 drivers online. Map 0
Neal.fun
Games, visualizations, interactives and other weird stuff. Hi! I'm Neal. This is where I make stuff on the web. Obligatory links:
Space Elevator - Neal.fun
Take a trip to space and explore the atmosphere in the world's only space elevator.
Universe Forecast - Neal.fun
See what the future of the universe will look like. Scroll past as the sun explodes and Andromeda collides with the Milky Way.
Internet Artifacts - Neal.fun
Created by Neil Cicierega under the pseudonym "Lemon Demon", with Flash animation by Shawn Vulliez, the animation showcases a fantastical, century-long battle in Tokyo.
The Deep Sea - Neal.fun
The Japanese Spider Crab is the largest known crab with a maximum leg span of 3.8m.
Infinite Craft - Neal.fun
A crafting game where you can make anything. No really it's pretty much endless I think. Start with Water, Fire, Wind, and Earth and branch out to the rest of the universe.
Progress - Neal.fun
Visualizing the world with progress bars
Let's Settle This - Neal.fun
Internet debates have raged for too long. It's time to settle the big questions so we can move on.
Rocks - Neal.fun
Stack rocks I guess
Internet Roadtrip - Neal.fun
0 drivers online. Map 0
Neal.fun
Games, visualizations, interactives and other weird stuff. Hi! I'm Neal. This is where I make stuff on the web. Obligatory links:
Space Elevator - Neal.fun
Take a trip to space and explore the atmosphere in the world's only space elevator.
Universe Forecast - Neal.fun
See what the future of the universe will look like. Scroll past as the sun explodes and Andromeda collides with the Milky Way.
Internet Artifacts - Neal.fun
Created by Neil Cicierega under the pseudonym "Lemon Demon", with Flash animation by Shawn Vulliez, the animation showcases a fantastical, century-long battle in Tokyo.
The Deep Sea - Neal.fun
The Japanese Spider Crab is the largest known crab with a maximum leg span of 3.8m.
Infinite Craft - Neal.fun
A crafting game where you can make anything. No really it's pretty much endless I think. Start with Water, Fire, Wind, and Earth and branch out to the rest of the universe.
Progress - Neal.fun
Visualizing the world with progress bars
Let's Settle This - Neal.fun
Internet debates have raged for too long. It's time to settle the big questions so we can move on.
Rocks - Neal.fun
Stack rocks I guess
