T/N: Commissioned by kind soul @ryoutako - thanks for the commission! i’d like to issue a public apologize man, i should’ve read your message more thoroughly wow im an idiot sandwich
this dude’s technical terms tho… im sure mc is like ??? dude i only know mitochondria is the powerhouse of the cell
it’s tough to translate the jargon but it’s somehow endearing to see him talk about science, idk if it’s just the nerd in me, but he’s so elaborate on the terms it’s cute. trust me im a science i lov bio, physics, and especially [looks at smudged handwriting] cemetery
(yo special thanks for dauri, chi, mila, and mimi’s harem of bois for the matrix neck help lmfao, i’m 👌 this close to editing the cover title into rouge et noir: check in the matrix neck)
ok sorry for the sidetrack, without further ado, here goes it! *police sirens and gunshots*
There is nothing that I love more than a bowl of pasta with tomato sauce. Tomato sauce is inexpensive, versatile, and so easy to make. You can literally let it stew for hours unattended while you do your thing. I am known amongst my friends and family as the tomato sauce queen. Here are some of my tips and also some of my favorite recipes. 🍅
Thick Tomato Sauce
The only way to make thick tomato sauce is to use canned tomatoes. Fresh tomatoes create a thinner sauce. Trust me. Don’t believe the haters who say that a complex sauce can’t be created in a half hour. They are liars! Thick tomato sauce is great for anything from ravioli to shells. It’s also better for weird pasta shapes (like wheels) than thin pasta, because it coats better.
1. Pricing. There are different qualities of canned tomatoes, different brands costing anywhere from 89 cents to $6.00. You can taste a slight difference with the tomatoes themselves, but not enough to warrant dropping lots of money. I recommend just going to your local Dollar Store and buying bulk cans of whatever is cheapest. One 12 oz can of tomatoes makes two meals for me.
2. Canned variety. Sometimes I like to buy “fire roasted tomatoes” or “herbed tomatoes” to mix it up. Even with the stronger varieties, any initial taste they have will be mostly covered up by whatever you put in the sauce. Remember: fresh herbs are always better than dried ones!
3. Building your sauce. If you’re going to put anything that needs cooking in your sauce (NOT meat, but any garlic, onions, mushrooms, carrots) cook these in a sauce pan first. Use oil, not butter. Add any dried herbs or spices you want to this initial mix.
4. Get going. Add your tomato sauce to the pan and get it bubbling. Now is the time to add anything that doesn’t need cooking (olives, capers, anchovies, pickled anything). I like to use brines in my sauces, so I add them at this point. For example, if I’m making a puttanesca sauce, I’ll add my black olives and pour the black olive juice right into my pan.
5. Taste it. Take a spoonful and taste it. If you don’t like it’s taste, add some more spices. If it’s too acidic, add tomato paste. At this point you can either turn it on low and let it cook for an hour, which creates a very rich and thick sauce. Or, you can cook some meat or veggies and add your fresh herbs. Always ad your fresh herbs in right before you’re about to eat! Otherwise they’ll wilt and you won’t taste their flavor.
Some easy thick sauces:
Puttanesca: From Series of Unfortunate events (and also Italy). Cook garlic and onions first. Don’t let them brown too much, just get them not raw. Add your canned tomatoes, let the sauce sizzle while adding salt and pepper (don’t go crazy on the salt). Add anchovies, black olives, capers, and other pickled things (pickled mushrooms, jalapeños, pearl onions, etc). Pour your black olive juice right into the sauce pan. Let it cook until the sauce has absorbed the olive juice. Top with cheese.
Marinara: Brown some garlic and onions in olive oil. Add tomato paste to the pan after the onions and garlic have turned golden, and swirl it around so that it gets toasted. Add your canned tomatoes and any dried herbs you may be using (thyme, parsley, oregano… but be gentle with your oregano pouring). Let reduce if you added the dried herbs, otherwise add fresh herbs and serve immediately. Put this on your pizza or in your lasagna.
Bolognese: Cook your meat first with oil, seasoning with cumin, garlic powder, pepper and salt. Or whatever spice blend you enjoy. Remove the cooked meat, and use the juices as the base for your tomato sauce. Pour your canned tomatoes and mix the sauces. Add chopped carrots or your other favorite vegetables. Cook until the veggies are fork tender, and add your meat back in. Hearty and warming!
Thin Tomato Sauce
This type of sauce always reminds me of summertime at my parent’s house when my mom would make her basil tomato sauce (see bellow). A thin sauce doesn’t have to be lighter than a thick sauce, but it definitely interacts with pasta differently and really needs a long pasta or a penne pasta to properly pick it up.
1. Fresh tomatoes. You don’t need to spend your lifesavings on beautiful heirloom tomatoes (in fact I’d urge you to just eat any heirloom tomato you happen upon raw). Any old tomato will do, even ones that are starting to sag and move towards the end of their lives. One fresh tomato makes two meals for me.
2. Cutting tomatoes. Cut the bottom of the tomato off and slice your tomato that way, cutting into the core. This way, no part of your tomato goes unused. For quick cooking, chop the tomato up small. If you have more time, leave large chunks to caramelize. You get a bit more flavor this way, but we don’t all have the luxury of time, so don’t stress about it.
3. Sauce base. With this type of tomato sauce, your base is 90% oil. The tomatoes themselves aren’t heavy enough to carry themselves, so do not skimp on the oil. I recommend cooking garlic and onions and browning them before adding your tomatoes. Allow them to dissolve into the sauce while you do your dishes or whatever.
4. Acidity. Fresh tomatoes can make for a really acidic sauce. Make sure to cook some veggies or meat to help balance out the flavor. Cook these in a separate pan while your tomatoes are reducing. Remove them, and pour their juices into the sauce. I recommend bacon.
5. Too much reducing/gloppy sauce. You may have to add water if your sauce becomes too reduced. Don’t worry if you add too much water, just let the sauce reduce to a comfortable consistency. Add your fresh herbs minutes before it’s done. I would skip the spices or dried herbs, their taste is too powerful for this sort of sauce.
Some easy thin sauce combos:
Hello onion: Caramelize half an onion. Chop it up into thin slices so that it will cook faster. Cook bacon and pour the drippings over the cooking onion. Add your fresh tomatoes and add water to help everything reduce. Be careful adding salt, the pasta will have salt from the bacon juices already. Add the crumbled bacon after you’ve turned the sauce off.
Mom’s basil sauce: Using olive oil and chopped garlic, cook tomatoes with salt and pepper. Add basil when the tomatoes have reduced.
Veggie blast: Brown onions and garlic (or not). After they’ve browned, add your favorite veggies to the sauce. I have a soft spot for squashes so I like to use eggplant and whatever squash we have in our fridge. I encourage you to get creative and to try different things. Add your tomatoes shortly after adding your veggies, because you don’t want the veggies to overcook and becoming mushy. Add spinach or kale after the sauce has reduced, and season heavily with salt and pepper. Seriously, veggies need salt.
Always glad to help! Finding new good music is a great thing.
I don’t know how much doom you know so I’ll just list a bunch that I like. I will post the list (not in any order, all kinds of doom), so that perhaps, some others will add to it. Cheers! :)
prompt; Skinny!StevexTony, sweater weather, Tony Trying to make Steve cocoa and somehow fucking it up because Tony cannot food
[A/N: So I put out a call for prompts the other day, and I’ve been slowly working on them. This is the first one I’ve managed to finish.]
Tony couldn’t stop watching Steve on the trip home. He tried not to; he tried to talk to Thor about tracking down the rogue Asgardian who’d set the trap, he tried to confer with Bruce about the biochemical analysis, he tried to discuss the necessary changes to field operations with Natasha.
But his eyes kept sliding back to Steve, curled on a seat at the very back of the quinjet. He’d changed into the emergency sweats and t-shirt they kept on the ‘jet for post-Hulk Bruce, but even those were laughably too large. De-serumed Steve wasn’t just small – Tony was small, or at least short – Steve was tiny. They were going to have to order clothes for him from the boys’ department.
Steve didn’t look back at Tony, not once during the whole three-hour flight. He didn’t look at any of the others, either. He held out his arm resignedly when Bruce asked for a blood sample; he grunted and muttered in response to questions; he just shrugged when anyone asked after his state of health.
Tony knew – knew, beyond all shadow of doubt – that Steve didn’t want anyone fussing over him, but it was hard not to worry. Tony had heard about how sickly and frail Steve had been as a kid, and seeing it now was really driving it home. A stiff wind would knock him over; he could catch a cold and die of pneumonia before they ever caught up with the villain who’d done it. And Christ, it was December, that joyous time of year when it seemed like everyone was sick anyway.
Tony felt a sudden spurt of sympathy for Barnes, who’d grown up with this version of Steve and had to endure dozens of actual brushes with death – not to mention Steve’s constant and wholly inadvisable state of “FIGHT ME” when it came to bullies and assholes, no matter if they were twice his size and outnumbered him ten-to-one.
Tony thought briefly about calling Barnes to ask for help, or at least advice, but he and Sam were off on a mission and pretty much everyone on the team was hoping they’d take advantage of the radio silence to work out their weirdly aggressive sexual tension (it had given Tony new appreciation for the team putting up with the way he and Steve had circled each other before finally getting together). So calling Barnes was out unless an actual immediate emergency cropped up.
hey jackie! different anon but my skin gets super oily after like an hour even if i use primer, setting spray and powder and it's really frustrating! i'm currently also using witch hazel as a toner in the morning but it's not really helping either :/ just thought i'd ask in case you have any tips on how to make it less oily!
try to use water-based moisturizers, this egg white pore foam, this serum, and also you can add a hyaluronic acid to your routine because it’s good for oily skin :)
One of the many plants growing in my garden that
were already present by the time we bougt the house, is a small elderbush. This
year, it’ll be in bloom for the first time, so I decided to dedicate one post
to something my Mom used to make every late May or early June every since I
ELDER FLOWER SYRUP
It certainly cannot compared to the dull and way too sweet syrup you can buy at the
grocery stores. There’s nothing like home-made, is there?
Ingredients for approximately 5-7 bottles:
30 Elder-flower umbels
3 l Water
80 g Citric Acid
3 Organic Lemons cut into slices
3 kg Sugar
How it is made:
Make sure that your Elder-flower umbels are clean and bug-free.
Wash and put them into a big bucket.
Add the citric acid, the water and lemon slices - stir well.
Cover the bucket with a dish cloth and let rest for 3 days. Stir
once a day.
Strain the liquid though a linen tissue and add 1 kg sugar per
1 liter of juice.
Cook the mixture for 3-5 minutes and fill the (still hot)
liquid into clean bottles. Seal the bottles right afterwards.
Store in a cool and dark place so you can enjoy them until …
like forever. Unless you don’t drink it right away.
To enjoy the wonderful fresh an lemony flavor of Elder-flower juice
like your everyday syrup. Water : Syrup = approximately 7 : 1
Now there’s something even better for the grown up
wine drinkers among us. A delicious and refreshing thing that came all the way
from Italy to find a huge fan-base among the Austrians, even though
it got a crazy name:
It all started in late Summer 2010 in a former Austrian, now Italian region
called Southern Tirol. Soon afterwards, the sparkling drink, that sort of is a daytime-type of Mojito, found
its place in every bar and Biergarten in Austria and Bavaria and step by
step dethroned the former favorite
wine-cocktail Aperol Spritz.
Of course, just like the reddish Aperol
Liquor-White Wine mixture, a Hugo is easily made at home. This is what you’ll
for a Hugo:
150 ml Prosecco
1 shot Elder-Flower Syrup
Mint or Lemon Balm
100 ml Sparkling Water
It’s served with
ice cubes and straw in a bulgy Wine glass and makes sure, that everyone
who has once tried it, will fall in love with it. Believe me, everyone I know,
According to Swedish folklore one can
see the Elf-King and his entourage when sitting under an elder bush during
sunset on Midsummer’s day. Hmm, I wonder if the king ever travels all
the way southwards to Austria. Oh and the plant also plays an important role as a household remedy since a tea brewed from
elder-flowers is used to cure fever and the symptoms of the common cold.
Its almost black berries contain even more Vitamin C than the flower umbels, but you’ll
have to wait a few more months until August or September to be able to collect
In the flask there was a intermediate of a Sommelet reaction. The Sommelet reaction is an organic reaction in which a benzyl halide is converted to an aldehyde by action of hexamine and water. The salt what is formed from the halide and the hexamine, the urotropinium salt could be purified easily by crystallizing it from dichloromethane or other organic solvent.
Interesting fact: hexamine as the mandelic acid salt is used for the treatment of urinary tract infection. It decomposes at an acidic pH to form formaldehyde and ammonia, and the formaldehyde is bactericidal; the mandelic acid adds to this effect.
This drug is particularly suitable for long-term prophylactic treatment of urinary tract infection, because bacteria do not develop resistance to formaldehyde.
Thanks lassfraser for prompting me with “an au that you saw and thought about minty but no one ever asked.” Here is some very lovely chemistry class minty au for you <3
“I accidentally spilled hydrochloric acid on you so you really need to use the emergency shower and omg, if i knew you looked that good shirtless and wet i would have spilled it on you much earlier in the semester” + “No one should look as good as you do in safety goggles”
“Stop staring at him.”
“I am not staring at him,” Monty hissed, sending Jasper a glare.
Jasper shrugged his shoulders, taking the erlenmeyer flask from Monty’s hands and swishing it around. “I understand why, Monty; I mean, I’m straight and even I notice how good he looks in safety goggles.”
“Seriously, though! How does someone look so good in safety goggles?” Monty exclaimed, whipping toward Jasper. “It’s just not fair.”
so upon doing more research,I’ve found that acid reflux isn’t caused by “having too much acid” (as most doctors believe), it’s caused by your esophageal sphincter not closing after you eat something. since it remains open, it allows your stomach acid to splash up into your esophagus and cause heartburn symptoms. (more seriously, it can burn your esophagus)
this is caused by a motility disorder, wherein the muscle remaining open after ingestion.
doctors believe that people who experienced acid reflux have too much acid in their stomachs, which is a completely different disease. people who don’t have this disease’s stomach produce a correct amount of acid. so they prescribe them proton pump inhibitors or medication that reduces the acid like antacids. (or H2 blockers) PPI’s are long-term and reduces your hydrochloric acid for a long period of time. this can lead to malabsorption over a long period of time and inappropriate indigestion. H2 blockers temporarily reduce your stomach acid and cause similar things.
you need to talk to your doctor about this and wean yourself off of the PPI’s and stop taking the H2 blockers. it worsens the problem in the long run and isn’t treating the problem, only the symptoms.
if you have anymore info about this, please feel free to add!
Princess Jellyfish is perfect for like 50034242 reasons. One of these reasons is that just because it’s not conventional, or not the norm, doesn’t mean there’s no beauty in there.
As you may know from my weird fucking video, I got some whole red snappers the other day, and instead of letting their freshness go to waste, I decided to do my own variation on a classic Sukiyaki “Hot Pot” recipe.
Get psyched kids, because we gon’ make some Asian Fusion Red Snapper Sukiyaki.
Red Snapper Sukiyaki (serves: 5 or 6)
2 red snappers
4 cups vegetable broth
½ cup plum wine
½ cup soy sauce
½ cup water
2 cups mushrooms
3 cloves garlic
rice noodles (approximately 3 cups worth)
2 pinches palm sugar*
6 chive stalks
2 slices of lime
*If you’re out of palm sugar, use a big pinch of brown sugar instead
Throw the veggie broth, the water, the plum wine and the soy sauce into a large wok and let that heat up over medium low heat.
Now to take care of your fish. So my method is to use a huge sharp fucking knife, take off the heads and let them sit in the broth to give it a nice mild taste of fish broth.
Cut the sides, and then remove the meat from the skin, try and get as much meat from there as you can. Once you finished getting the meat out of both fishes, cut any big pieces into 1 inch pieces, toss them in a little bit of olive oil and soy sauce and let it rest while you do the rest of this shit.
Turn the heat up to medium and stir a little, then add the palm sugar and stir more. CONSTANTLY TASTE TEST THE FUCKING BROTH. You don’t want to have a broth that’s too salty or too flavorless.
Next, we’re going to chop the mushrooms into thin slices and mince the garlic as we wait for the broth to boil.
Once the broth starts simmering, fry up an egg (if you can’t fry an egg, click here for a tutorial. Sprinlke some salt onto it and before it fries too much, take it off the heat so it can finish cooking atop the soup.
Once the broth starts to boil, remove the fish heads and then add the mushrooms, garlic and fish meat.
2 minutes into letting that stuff cook, take 2 bunches of rice noodles (the really simple one’s with only rice and water as ingredients), and throw that shit in, letting it cook and boil in the broth.
Once the noodles are cooked, pick that shit up and roll and bunch it over to one side, moving the fish and mushrooms into another side.
Top the soup with the fried egg and sprinkle furikake over everything.
Chop up 4 of the chives and add them on top of the dish, and cut two slices of lime to add to add a citrusy acidic taste to the soup.
Serve that shit piping hot so the burning of the soup will make you forget about your imminent NEET* future.
*NEET- Not in Education, Employment, or Training, aka sad lil nerdbuckets aka probably our collective futures.
AND BAM. WE DONE. The best part about this dish is that you’re serving it straight up in the wok you cooked it in, so you don’t have to get out any special dishes because it already looks hella fancy and rustic and cool.
Aight losers, hope you enjoyed this fabulous recipe.
And remember, as the show Princess Jellyfish says, fuckin EVERYONE’s A PRINCESS. Even if you don’t feel like a princess, YOU’RE A BEAUITUFL FUCKIN PRINCESS OK.
Mr. Indigo doing experiments that deal with fire n laughing menacingly with a big fat smile on his face and when the fire dies down students r like wtf n he just chuckles nervously n continues the lesson uwu
Haha! Yeah! Like he’s just like, “AND IF WE ADD THIS ACID TO THIS BASE IT CAUSES THIS REACTION AND IF YOU ADD THE SUBSTITUTE SUBSTANCE OF THIS CHEMICAL IT CAN POTENTIALLY ERUPT IN YOUR FACE AND CAUSE DEADLY BURNS SO BE CAREFul….oh. I got carried away, class. Turn to page 307 please!”
Like he gets overly excited and almost manic looking when it comes to chemical equations during labs or something then snaps back to regular quiet dude with the glasses when the experiment ends.