I want to shear my experience with Electroplating parts with, Copper,Nickel, and Chrome. I will update this Instructable with more photos, and more detailed instructions later. This shows the basic for it. If there's anyone interested out there, I will help out as good as I can.
Sorry about the lack of pictures and video from the buffing and polishing. I was so focused, that i completely forgot to use the camera :)
An IMPORTANT thing, is to check out with your country's regulations regarding these chemicals. And NEVER EVER dispose them out in the nature. Some of them are harmful to the environment, and poisonous to yourself.
The gases from the plating are odorless, but extremely corrosive. I was just slightly unaware a moment, and got some nose bleeding after this. NOT recommended..! Show respect for the chemicals, and always read the datasheet before start. Use goggles and gloves.
Here you can see the old chrome of the headlamp. Its really worn out. And the door handles are in poor condition. Heavily infected with Zinc Pest. Had to clean out all the pitting with my dremel drill.
Painted wooden feathers made of pine. You can make them any size, but these are approximately 10" x 3" x .75". I made these at TechShop San Francisco (www.techshop.ws). These are great for using up scrap wood.
Cut your wood into the approximate length of the feathers you'd like to make. I used a chop saw, but you can also use a bandsaw, table saw, jigsaw or whatever you like. 
In this instructable I'll show you how to make these wrapped bracelet. I hope you like it!
To make these bracelets, you will need the following:
This is my take on Modernist cryo-fried burgers as described in Modernist Cuisine. They are a perfect medium rare throughout the inside with a thin, crispy outer crust. This is achieved by cryo-frying the burgers: cooking them sous vide, briefly freezing them in liquid nitrogen to keep the inside from overcooking, and then frying them in hot oil. 
Modernist Cuisine recommends grinding your own meat to make the best burgers. They are undoubtably right, but knowing the amount of effort that goes into grinding meat from making sausage, I opted to skip this step, and instead started with 100% grass-finished ground beef.