Various Tumblr Tricks and Tips
Lose your mouse?
J = Next Post
K = Previous Post
L = Like
N = View Notes
Space = Show Photo
Shift + R = Reblog
Shift + E = Add to Queue
Z + Tab = Switch Blogs
Want to search within tags? Use this handy filter: http://www.tumblr.com/tagged/TAG?from_tag=TAG (e.g. http://www.tumblr.com/tagged/kittens?from_tag=photography)
Do you want to filter searches by type? Appending “/show/[mediatype]” to tumblr.com will let you search specifically for photos, links, quotes, audio, chats, or videos.
Looking for your old theme? Try here.
Know your Tumblr limits:
The tag limit. Only the first 5 tags you put in a post are searchable.
The search limit. Only the first 200 posts under a tag show up when you search that tag.
The posting limit. You can post or reblog no more than 250 posts a day, and only 75 of them can be photos. The day ends at midnight EST.
The friending limit. You can only friend between 250-300 people on Tumblr in a day.
The queue limit. The queue can only hold 300 posts at one time.
The ask limit. You can only send 10 asks within a single hour, and only 5 of them can be anonymous.
Tumblr’s official tips page
The Daily Dot’s 12 Crucial Tumblr Tricks
How to Make Your Makeup Last
“How do I make my makeup last all day?” It is the million dollar question that every makeup-wearer has asked at-least once in their life and today I’m going to give you the answer. Makeup that has faded, oxidized or gone patchy doesn’t really do a great job at enhancing your best assets so use these tips to keep your face makeup staying put for at-least 6 hours…
Prep:
Skincare is one of the most important steps in makeup. Without good skin you can’t have great makeup. So cleanse and follow up with a good day cream prior to makeup (I love *Sukin Rosehip Hydrating Day Cream, it makes my makeup glide on extra smooth!) application. I personally don’t like to use a toner and serum before makeup because I find they take a little too long when I’m in a rush and that too much skincare can cause makeup to slide off.
Prime:
No a primer isn’t just one of those useless products that companies are trying to scam you into buying; a primer is a god send. They come in several different formulas depending on your concerns (green for redness, illuminating, moisturising, mattifying, resurfacing etc.) but my pick is to go with a simple, silicone based primer which will work for just about anybody. They fill in the pores to smooth out your skin making your makeup last, whilst also making your makeup glide on smoother and resulting in the need for less foundation. My holy grail is Smashbox Photo Finish Oil Free Primer, I’ve been using it for two years and no other primer in the world has come close to the amazing results it gives.
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HOW TO COOK NOODLES
A lot of people have problems with cooking pasta, apparently.
Here are some tips:
To cook pasta properly, pasta needs a lot of water. A too-small pot and too little water encourages the pasta to clump and stick together, thus cooking unevenly.
For a pound (16 ounces) of pasta, you will want a pot that holds at least 5 or 6 quarts of water.
Crud in your water will mean crud in your pasta. Old water that’s been sitting in the pipes will have weird flavors sometimes. let your water run for a minute before putting any into your pot.
Covering the pot of cold water with a lid will help bring the water to a boil faster.
Don’t put salt or pasta into the water until AFTER it starts boiling.
Salt in the water has to do with flavors - Yes, salted water changes the boiling point, but only by a few seconds, and adding salt to cool water will actually damage the pot if you don’t rinse it out right after
Do NOT add oil of any kind. Oil has the unwanted effect of coating the pasta so the sauce will not stick to noodles. (Angel Hair pasta is the only type I relent on, with this rule.)
Add the pasta, all at once, to the boiling salted water, and keep the heat high to bring the water back to the boil as quickly as possible.
(Explanation or Science of Boiling Water: Pasta added to water before it starts to boil gets a heat start on mushiness. Pasta quickly begins to break down in tepid water as the starch dissolves. You need the intense heat of boiling water to “set” the outside of the pasta, which prevents the pasta from sticking together. That’s why the fast boil is so import)
Cook the pasta, uncovered, at a fast boil
Once you have added your pasta, DO NOT COVER THE POT WITH A LID
Stir at the beginning, but allow the pasta to sit for a minute or two between stirring after that.
Don’t rely on the package to give you the correct cooking time
Watch the cooking process of the pasta carefully. Pasta can overcook very quickly.
Pasta should be tender but still firm when you eat it, what the Italians call “al dente.” To be sure, bite into a piece of the pasta (take a piece of pasta from the pan, cut off a tiny piece, and chew it in your mouth).
Once pasta has reached the “al dente” stage, immediately turn off your gas heat or remove the pot from the heat.
Add approximately 1/2 to 1 cup COLD water to the hot water with the pasta. This will immediately lower the temperature of the water and stop the cooking.
REMEMBER - Pasta will continue to cook and soften even after it has been taken from the water, and will cook a bit from the heat and moisture of the sauce.
There should NEVER be a crunch inside your noodle - that means it’s undercooked.
Drain immediately into a large colander standing in the sink, and then pick up the colander with its contents and shake it well to remove excess water.
DO NOT RINSE unless the recipe says to do so. the starch that makes the pasta stick to itself also helps the sauce stick to the pasta. If you’re going to toss the pasta with the sauce immediately, sticking shouldn’t be a problem.
EXCEPTION: Do rinse the wide pasta, such as lasagna noodles. If you don’t, you will have a hard time separating the noodles without tearing them.
Also rinse when making a cold pasta salad. The thin coat of starch on the pasta will be sticky when cold
http://www.delallo.com/articles/pasta-101-cooking-perfect-pasta-every-time
