Click on the browse folder button next to the directory to hold images bar and a pop-up will appear for you to select the folder you created earlier: I created the folder name 'BSN' (acronym for 'Both Sides Now'), thus I selected this folder. Then you will need to select the folder in which to save your caps. In minimum number of digits in name, type in 3 In filename suffix, including extension, type in. (I chose 'bothsidesnow' as my file prefix.) In filename prefix, type in the name you choose for your files. In my version (VirtualDub-MPEG 1.6.19 build 24568/release by Avery Lee), you will need to go to File > Save image sequence. That's not a problem - in older versions, you will probably need to go to File > Export > Image sequence. Now, this next step may vary according to the version of VDub you have. Now you will need to select the number of frames to cap, the file name, file name suffix and the folder in which to save the caps to.įirst, create a folder on your computer for the screencaps to be saved into before you do anything. Then I move the frame cursor to the spot I want to stop capping and click the mark-out button:Īs you can see, the segment to be capped is marked in pale blue on the timeline. When you have found the spot you want to start capping from, click on the mark-in button: But in this case, I know exactly where I want to go, so I have moved the frame cursor to the spot I want. When I am capping to make a number of animated icons, I use the scroll ball on my mouse to go through the footage slowly. You will need to scroll through the footage to find the point you want. Then your footage should open in two windows, like this: Now, when you open your file, you may get a pop-up message like this:ĭon't panic! Ignore it. (If you're not going to use VDub, then set your programme to capture every three frames and save those frames to their own folder, then skip the rest of the VDub part of the tutorial.)įor today's tutorial, I will be using the kiss sequence in the House episode, Under My Skin (5x23). This is how many frames I screencap, anyway, and it works really well for me. In order to have smooth animated images, you will need to screencap your footage every three frames. I choose to use VDub because it's very easy to use. VirtualDub isn't the screencapping programme you *have* to use - if you have a screencapping programme already, then just use that. If you don't have VirtualDub, you can download it here. For making the icon: 15 steps.ĭifficulty: Actually really easy once you know how to do it. Involves: How to screencap, how to import frames and images, how to crop, colour adjustment layers, tweening, how to optimise animated icons to fit 40K, how to set timing for icons. Programmes: VirtualDub (for screencapping), Adobe Photoshop CS - CS2 and Adobe ImageReady. Hopefully, this tutorial will be useful and helpful to others who are in the same boat as I was - want to learn how to make smooth, good-quality animated icons and want easy-to-understand instructions on how to do so. I decided to make an easy-to-follow tut because I can't count the amount of times I'd searched around for tutorials on how to make animated images when I wanted to learn how, only to discover nothing made any sense or I got lost along the way because the instructions were so confusing. Definitely my first animated icon tutorial. Sombreroni Pugliese stuffed with Pork Sausage on a pool of Fresh Herb and Olive Oil Emulsion.This is pretty much my first tutorial, sort of. Smoked Salmon Ravioli with a Meyer Lemon Asparagus Sauce. Mixed and put in the oven at 250 for 4 hours. Smoked Salmon Ravioli and Goat Cheese Ravioli.Īdded browned ground chicken, pork, beef and pancetta. The beginnings of the fillings for the ravioli. The Sombreroni is actually from Spain and is made from red beet, carrot, spinach, golden beet and regular pasta. It was really, really fun!! Delicious too!Ī few of the ingredients. My pal Mike and I started at 10 AM yesterday. Not pictured: Capellini with a Pomodoro sauce. From top right to bottom right: Goat Cheese and Herb Ravioli with a Sauteed Roma Tomato and Garlic Sauce, Sombreroni Pugliese stuffed with Pork Sausage, Gnocchi mixed with a Vegetable Ragu, Rigatoni with Bolognese Sauce and Smoked Salmon Ravioli with a Meyer Lemon Asparagus Sauce.
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