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@princefuckyouknickers

Muppet Frankenstein, where the only human actor is the Monster, and he has no prosthetics. Everyone just reacts to the one human in their world as a horrific monster. The body parts before the animation are even visibly felt Muppet limbs, but the creature rises as a human.

"average cat owner spends 3 years in prison" factoid actualy just statistical error. average owner spends 0 years in prison. Miette's mother, who kicked her body like the football and went to jail for One Thousand Years is an outlier adn should not have been counted

“average person eats 3 spiders a year” factoid actualy just statistical error. average person eats 0 spiders per year. Spiders Georg, who lives in cave & eats over 10,000 each day, is an outlier adn should not have been counted

An actual World Heritage Post

how does this post not have a million notes but anyone online can quote it

one week until ten years of Spiders Georg

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i went to a tiny counterserve diner once and accidentally poured sugar instead of salt all over my hashbrowns and was eating them sadly anyways. the waitress took them away and started making me another one and I tried to protest, but she just snorted and said "we're not catholic here". now every time i'm doing something painful out of obligation i think about how that is not repenting, this body is not a catholic establishment, there is no nobility in suffering.

Let me tell you about my new favourite cookbook

Hey tumblr. Are you trying to learn to cook for yourself? I sure am. My roommate just got me this book and I am totally blown away — it’s an entire cooking course in one book easy and accessible, taking you from following recipes to making up your own by teaching you the science behind it all. Do you love science? I love science. I especially love DIAGRAMS!

You can’t quite see it, but this tells you not just what parts to eat, but how to prepare it. I’m always in grocery stores staring at veg going “okay but what do I DO with it?” and this book actually answers that in clear, simple language and beautiful watercolours.

What’s the difference when recipes call for different types of frying? Hey, I guess I know now!

Illustrations instead of photos encourage you to play around instead of trying to get the exact same result.

Samin Nosrat, the author, is incredibly personable along with being a great writer and chef. The prose parts of the book are clearly worded and full of personality. It explains details of cooking that lots of other cookbooks leave out, meaning a intermediate cook like me can actually grasp skills like breaking down a whole chicken or getting the heart out of fresh artichokes. 

The first half of the book is meant to be read straight through and explains the theory behind the elements of food in a casual writing style. Then it has 100 recipes that are meant to teach you all the basic skills and are a jumping-off point, because what she really wants you to do is EXPERIMENT! I can’t wait to eat a bunch of this stuff.

I don’t know about you, but I failed to learn cooking from my mom even though she’s a great cook. I regret it now and want to learn to be comfortable in the kitchen, because I love eating and I want to take back control of the food I eat. When I got this book, the first random page I flipped to had a matrix explaining what works well with avocado. I knew right away it was going to be my kind of book. (I ended up staying up late reading it.)

So if you’re also trying to learn to cook, to take back control of what you eat, want a really pretty illustrated cookbook, whatever — I can’t recommend this enough. 

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Her Netflix show based on this was incredible and she also reads the audiobook, so you can enjoy this no matter what format you like best.

I love Salt Fat Acid Heat - She’s really really good at breaking down why things taste good and what makes food do the things it does. I have changed how I prepare brisket because of her, and it’s so much better now. If you want to understand how food goes together so that you can move beyond following a recipe and into being able to improvise with food and make up your own recipes, tailoring the recipes you find to your own preferences, Salt Fat Acid Heat is like… the graduate-level class you need.

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bunny-grl-femme

The Netflix collection (same name) is phenomenal. Saving goes to different parts of the world to explore the four elements of her book-Salt, Fat, Acid, and Heat- and the different ways they are prepared, stored, used, and passed down.

For example, in the episode about salt, she visits Japan, and learns from soy sauce makers and sea salt collectors. She goes through the differences between different types of salt and salty products, and how they flavor the dish differently while all adding a salty element.

Samin takes great lengths to describe, and teach, how these elements and flavor profiles work in concert to create amazing dishes that are packed with flavor. Really can’t reccomend the Netflix series and the cookbook enough.

I think arts funding should be infinite and easily available to everyone. I think 13 year olds who only draw anime should receive funding to buy giant sets of copic markers and shitty local punk bands should receive funding for instruments and practice spaces and performance artists should receive funding for their weird and nonsensical projects