you know what it is @andsothetablesareturned - Tumblr Blog

Koson Ohara aka Koson Ohara b. Ohara Matao aka Shōson aka 小原古邨 (Japanese, 1877-1945, b. Kanazawa, Ishikawa Prefecture, Japan, d. Tokyo, Japan) - Iris Flowers, Woodblock Print: Ink, Color on Paper

baaulp

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rabbitscreams

we need to invent a way to explain how deep running and pervasive and subliminal racism and antiblackness is without immediately sounding like an insane conspiracy theorist

rabbitscreams

female characters are always lighter than male characters. strong characters are almost always dark. aggressive characters are almost always dark. peaceful and intelligent characters are almost always light. even amongst darker characters the lightest one is usually either the leader or the girls. dark is evil and light is good.

rabbitscreams

if you try to explain this to a white person they look at you like youre insane

gay-milton-quotes

briefly pursuing a career in animation radicalized me on this. So many stories from the industry about how you have to start with your character design as dark as possible, because INEVITABLY you'll get "notes" from higher-ups asking you to make them lighter.

In a class about making a pitch bible my teacher once role-played as a shitty executive with a classmate, pressing them in intentionally abrasive ways about why they made their characters diverse. He emphasized that we had to learn to defend these things, because the racism in the industry is extremely deliberate.

vforvalensa

Ronald Wimberly's comic essay, Lighten Up, stays evergreen

armengoldira

godstiel

in many ways being alive is about getting to have a little coffee every morning

the-jellicle-duelist

i am about to bestow upon you the secret butter technique. i am sorry, but it is french. i am sorry again, this only works with cow butter. i am certain plant based butters wouldn’t work, and alternative animal butters may or may not work

has this ever been you: you have a nicely steamed vegetable, or maybe you want to make the best butter noodles, but you know that if you put butter on those it’ll just melt and you end with kind of greasy noodles or vegetables? don’t you wish it was instead a luscious buttery glaze?

introducing: beurre monté

you will take a small sauce pan, and begin heating it with 1-2 tablespoons of water (use very little water) and bring it to a hard simmer or boil

turn the heat down slightly, and add Butter. how much? however much you dare. (start with 3-4 tablespoons and go from there)

you are going to either whisk Aggressively or you can pick up the saucepan, still holding it over the heat, and swirl aggressively so the butter is skating around the sides of the pan

done correctly, you will have liquid butter that is still emulsified. you have made Butter Sauce. season it with a little salt, and toss whatever you want in it.

if you’re butter splits, i’m sorry. you didn’t agitate it enough to maintain the emulsion, and now you have melted butter.

you can use this knowledge to make other sauces by swapping out the water for another liquid. white wine becomes beurre blanc. red wine is beurre rogue.

you want to CUM? sweat minced shallot in a tiny bit of butter, add white wine and cook it out until it’s reduced by about half. then whisk butter in hard. a few flecks of minced thyme or fennel frond stirred thru, and you eat that with a nice seared fish? or scallop? or even shrimp? wow. you will Nut

your boxed mac and cheese game can also be elevated by cooking your pasta and making a beurre monté first, tossing your pasta in that and adding the cheese packet. wow. hey; you’ll cum

go forth now with this butter secret

the-jellicle-duelist

five notes?? this is why i don’t tell you all anything