I am laughing so hard oh my god clickhole
If you just scrolled past, don’t. Go back and read it. I promise it is not what you think

oozey mess
Not today Justin
trying on a metaphor
ojovivo
PUT YOUR BEARD IN MY MOUTH

祝日 / Permanent Vacation
NASA
taylor price

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tannertan36

Origami Around

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if i look back, i am lost
occasionally subtle
Sweet Seals For You, Always
hello vonnie
Lint Roller? I Barely Know Her
we're not kids anymore.
Sade Olutola
AnasAbdin

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@clickoliver
I am laughing so hard oh my god clickhole
If you just scrolled past, don’t. Go back and read it. I promise it is not what you think
sci fi is about one thing and one thing only.....actors throwing themselves around a room to simulate the ship being hit
Shadow of the Colossus
The unnamed Prince of Dorne being true to dornish traditions
As good as this is, the whole thread bears reading:
When the fanfic you’ve given up on finally updates.
(laughter) (ow)
Naomi in superhero cosplay doing crazy-fun spots was one of the best parts of Money in the Bank.
Agatha Christie’s Poirot, Season 1
I just don’t get why some people on here think that we should overlook the positive things about Anne Lister and instead disregard her because of the negative ones. Why isn’t it okay to acknowledge her negative qualities and still love her for her positive ones? I mean, I don’t know about you guys, but I’m a whole ass adult and have critical thinking skills where I am capable of not letting people’s shittier views influence me, while still being inspired by their positive traits. No one out there is going, “Anne Lister was the Epitome of the Perfect Human Being and did nothing wrong”. No one is changing their views of classism and capitalism because of her. But you know what people ARE saying? How her self assurance and unwavering spirit is helping give them the courage to be their truest selfs and boosting their confidence, and also how her life as a lesbian is, incredibly, providing representation unlike we have seen before now. Anne Lister was alive 200 odd years ago, okay…. 200 years ago.. I really don’t think her outdated views are having much influence on 21st century viewers. So I don’t understand why we have to have this discourse over liking to watch a woman that we can plainly see and acknowledge is deeply flawed in some of her ways, but exceedingly great in many others. Like it hurts my head that her greatness might go to waste because not every part of her (a 19th century person!!!!) was woke af.
Remember in 1993 when Jurassic Park was like…the end all, be all of special effects?
not gonna lie that still looks intimately real
I’m still somewhat convinced that someone sold their soul to create the special effects in Jurassic Park because that shit is over 20 years old and it still really, really holds up, better than the stuff in a lot of current movies, even.
Fucking witchcraft, man.
fucking look at this shit though
Literally see this post flying around with a few different responses added to the bottom each time so I’ll say it for this one myself:
THEY ACTUALLY BUILT A GIANT MASSIVELY DETAILED FUCKING ANIMATRONIC T-REX FOR ALL OF THIS THAT’S WHY THE EFFECTS ARE SO GOOD. CAUSE IT AIN’T CGI. AND IT AIN’T GUY IN A COSTUME. IT’S A BIG FUCKING ROBOT DINOSAUR. AND EVERY PART IS DESIGNED TO MOVE. IT COST LIKE HALF THE BUDGET OF THE FILM.
amazing
And they had the film it in small increments, especially in the outdoor scenes, because the rain fall kept soaking into the ‘skin’ of the rex and would slow down and mess up its movements. So they would stop filming and have a crew out there drying off this massive, fake dinosaur, and then they’d start filming again until it was too wet. Repeat until the end of the scene.
They used animatronics and detailed costumes for most if not all of the dinosaurs in the first movie.
The triceratops for instance, was also animatronic.
And the raptors were dudes in suits. I shit you not.
One of my favorite anecdotes I’ve read on tumblr is how the t-rex robot from Jurassic park would malfunction while it was drying out. How did it malfunction, you might wonder?
Motherfucker randomly started moving.
So apparently if you were on the jp set you would sometimes hear people screaming bloody murder even though they were all well aware that it was a giant animatronic puppet and wouldn’t actually, you know, eat them.
(link to said post about malfunctioning t-rex)
Did not know this, had to reblog for awesome movie history insights.
So, I knew about the animatronics bit but I did not know the raptors were guys in suits and the malfunctioning t-rex sounds terrifying.
And i just googled malfunctioning t-rex and was not disappointed. Apparently in order to put the skin on over the steel frame a guy had to crawl inside the t-rex while it was turned on and glue the skin down. And if somebody turned the t-rex off or the power went out the guy in the t-rex stood a very real chance of getting mangled and killed by the hydraulics.
So of course, the power goes out.
And this guy is still in there gluing the skin down.
Apparently the way to survive getting sheered to death by huge sheets of metal while you’re inside a giant t-rex robot is to curl into a ball and hope for the best.
And this guy hoped for the best and got it.
Some other people on stage pried open the t-rex jaws and glue guy crawled out of its mouth and was totally okay.
This is getting better and better.
I think they only had like 6 minutes of CGI
I’m just waiting for the T-Rex to come to life and leave its stand.
@spinosaurus-the-fisher is this the kind of content you love?
Realism comes at a cost, it seems.
i mean ok but why has nobody posted this:
It’s a three piece raptor suit.
Old movies had the best special effects
The thing about this that gets my special effects nerd going is the fact that EVERY single dinosaur was sculpted by artists based on the current existent archeological evidence of the time.
@jurassicparkandrecreation
@shepfax
Even better than that, this movie ADVANCED our best understanding of dinosaurs at the time. They were blowing out a budget bigger than anything Hollywood had ever seen, and along with employing almost the last hurrah of incredible physical FX, they had a bank of those newfangled digital SFX computers. Nobody’d ever really created convincing dinosaurs in a movie before. It’d all been stop-motion animation, and even when the models were exquisitely crafted, you could just tell there was something OFF about them. Spielberg wanted THE BEST DINOSAURS EVER, and he figured on using the cutting edge of digital modeling and animation technology to build them for him.
So they got hold of some of the best paleontologists they could find and said, “We want you guys to take this tech that your labs could pretty much never afford and use it to build us the most realistic, accurate dinosaur models the world has ever seen.”
The paleontologists knew an opportunity when it bit them in the ass. They plugged in everything they knew about dinosaurs, all the skeletons and their best guesses about soft tissue and all that. And when they’d created those dinosaur models, they had the computer start moving them as they realistically would with anatomy like that. One guy took a look at those walking t-rexes and velociraptors (really utahraptors, but whatevs, fam), and he said, “Wait a minute, I’ve seen movement like that before.”
He called up film of a chicken walking. Everyone in the room said, “Holy shit.”
Prior to 1989, the idea that birds were descended from dinosaurs existed–we knew about archaeopteryx, we knew there was some minor connection there–but the idea that DINOSAURS LIVE IN THE MODERN WORLD AND THEY ARE CALLED BIRDS was not pre-eminent. Jurassic Park changed our scientific understanding of dinosaurs.
That paleontologists’d be Kevin Padian. Who is awesome.
https://en.wikipedia.org/wiki/Kevin_Padian
This post just gets better and better with time
btvs rewatch ✞ 6x07 Once More With Feeling
end plate for The Secret of Terror Castle
That reminds me to read book #200 before the audio play comes out in eight weeks...
Azigen !
Me: What good herding dogs!
Camera: *pans over past the hula hoop*
Me: A TWIST I DID NOT EXPECT
This is the most bored farm kid shit I’ve ever seen and one of my farm kid friends were Moose Farmers.
@geekhyena
Beautiful!
Every dog is the best dog.
Muppet Treasure Island (1996) dir. Brian Henson
every redpill dudebro who thinks life was better and more “traditional” in the 50s needs to be sentenced to eat 50s food for the rest of their lives
they want a happy housewife but what will happen when she serves them this
Excuse me but what the fresh hell
Do not get me started on 50s food and their obsession with fucked up jello molds and fruit
why were the 50s so weird. it looks like what aliens imagine human food to be. if you told my grandma, who has never even seen cooked meat in her life, “This is what American food is”, she’d believe you and be confused forever by America.
I wanna say there was some kinda food revolution, like preservatives had just been invented or something, but I’m actually not sure |D it sounds like the sort of thing @pargolettasworld might know about?
As it happens, because I am a dyed-in-the-wool cultural geek … yes, there was some kind of food revolution! More accurately, several mini-revolutions.
First, you had a lot of commercially prepared products like Jello and Spam (Spam, Spam, Spam …) and things like that being available to the general public for the first time. A lot of these recipes come from ads for processed foods; they’re “serving suggestions” writ fancy.
Second, the Jello molds in particular are a democratization of an old-fashioned and very upper-class way of preserving perishable foods, which was to encase them in a meat jelly called aspic. The aspic would preserve the food by preventing bacteria from getting at it. It took time and effort to make an aspic, so it was rich-people food, prepared by cooks in big houses. Jello (in its more savory flavors) could do the exact same thing, except that one lone housewife could make a Jello mold cheaply and easily. I’m not saying that aspic was necessarily the most appealing food out there, but it was high-status because it was associated with Fancy European Aristocrats.
Third, more people had refrigerators, not just iceboxes. A lot of these dishes need to be chilled, so here’s a way to use one of your fancy new kitchen appliances.
Fourth, this is not everyday food, for which we are all grateful. It’s Fancy Food, meant to show off. You’d serve it at a party (and then, presumably, your friends would retaliate by holding another party and serving something else equally revolting). So this is food that takes careful preparation, lots of time, and lots of effort. You, as the Middle-Class Fifties Housewife, are showing off your new postwar prosperity. You have the skill to make food look … um, “attractive,” you have the money to buy all these ingredients, you have the kitchen equipment and appliances to prepare them, and because your husband works a comfortable middle-class job, you have the time to stay at home all day and construct something like this. This kind of food is the physical manifestation of Thorstein Veblen’s theory of Conspicuous Consumption.
Fifth, if you’re a housewife making this in the 50s and 60s and even into the 70s, there’s a good chance that you were born in the 20s or 30s, and that you grew up during the Depression and WWII. You might have grown up poor, not having access to a wide variety of food, or not having time or a place to prepare it. You might have seen fancy food in magazines, but not a chance that that kind of eating would ever trickle down to you! And then … voila, it did! I think a lot of this sort of thing is just a grownup way to play with food, to experiment with all the neat new things that technology, processing, and a new tax bracket could bring you. These are adult mud pies; who cares how it tastes? We can make it look Really Cool! We don’t care all that much about specific nutritional value; we’re just so happy to have all this food, and sufficient calories, that we’ll just play with it and try it in weird combinations and enjoy it. (Or, I suspect, “enjoy” it.)
And just remember … we mock the people who made this stuff, but the 1990s rolled around and brought us Lunchables, and the 2010s brought us molecular gastronomy. Same shit, different decades.
Reblogging for this very academic explanation…stuff I never would have thought of concerning bananas and jello on top of meat lol.
Thinking of my grandparents, though, this makes total sense. So… TLDR; Savory jello meals in mid-century cookbooks are a result of the rise of the middle class following WWII, reacting to the Great Depression.
It gives a whole new meaning to “mouldy food”.
@dduane took one look at this one…
…and said “It looks like a transporter accident!” After so much writing for Star Trek, she should know.
@pargolettasworld has already supplied a lot of the mid-20th century background, so I’m just adding that before then, even basic aspic / gelatine made clear enough to be part of table presentation was Rich Peoples’ Food, because of the time and effort needed to produce it.
It was already labour-intensive, what with preparing the ingredients – washing and splitting calf hooves*, pig trotters, cow cheeks and other collagen-rich pieces – then long boiling to get the gelatin out and the meat off the bones, while skimming off any scum left over from the washing, then further boiling to reduce it by at least half so it would solidify when cold.
(*Fans of Regency etc. romances may have read of invalids being fed with “calf’s-foot jelly”. This is what’s meant: bland, easily digested and presumably nutritious since it has all the “goodness” of the meat in concentrated form. It’s far more likely that any “goodness” had boiled away…)
The bones and meat scraps were strained off, and that was when most kitchens stopped, because ordinary aspic didn’t have to be crystal clear. Besides nourishment for the ailing, its principal use was as edible glue or binder for non-wealthy food like brawn, head cheese and raised meat pies - which now are made with prime meat, but then were made with the same off-cuts and leftover bits.
As Terry Pratchett wrote: “There is nothing that a man with a big enough mincer can’t put in a sausage” and there was the same suspicion about old-timey pies; Mrs Lovett from “Sweeney Todd”, anyone?
This is brawn, but it’s very similar to what one of those pies looks like with its crust off…
…which is why I have an unconfirmed notion that some kinds of meat pie started life not as pies but as brawn in a “coffyn” - meaning a pastry case not intended for eating, think of Tupperware made from flour and water. The gelatine, once set, held everything including the pastry in place for transport to market (then) and allowed uniform slices for serving (then and now)…
None of these photos show crystal-clear aspic, since it wasn’t a visual aspect. To get it that way meant more work: boiling again to clarify it, skimming off yet more scum and particles that would prevent it from being completely transparent, then finishing by pouring it through a fine sieve lined with muslin.
Cloudy or clear, aspic would go solid as it cooled and be stored that way, then melt when heated for use.
Handy stuff, but it’s easy to see how the invention of commercial gelatine made all this so much easier, and why there was a rush to try it. Also, commercial gelatine didn’t / doesn’t have a pronounced meat flavour, so can be used more easily for desserts.
Aspic is usually a shade of gold or brown, but can be coloured white, green, brown or red with appropriate ingredients. This…
…looks like a half-hearted attempt to do chicken in the visually impressive 19th Century style called “chaud-froid” – pron. shoh-fr’wah and meaning “hot-cold” - apparently because a meat normally served hot, like chicken, was deliberately served cold. (Some sources claim the term applies to the sauce - made hot like bechamel etc., but presented cold like mayonnaise.)
I call that milk chicken half-hearted because chaud-froid is usually decorated with more than a couple of slices of banana.
Quite a bit more.
Once you see the front of this one as a sad face with a black moustache, you can’t unsee it.
I think the orange diamonds are sweet pepper, but could be smoked salmon.
And this is “harlequin chicken chaud-froid” as served at the court of the Sun King in Versailles.
On the subject of bananas, ham and hollandaise I say Nope-nope-nope, on the subject of a crown roast of hot-dogs I say Kids’ parties only…
But this one…
…is the most attractive of the lot - maybe because it’s not translucent so you can’t see weird complicated shapes lurking inside!
Try this version: use little chunks of fish - possibly salmon, possibly smoked - because IMO sour cream (or yoghurt), lemon and dill would work better with fish than chicken. Leave out the blender veg; keep it simple.
Make the salad in the middle light, fresh-tasting and unfussy - torn Romaine lettuce leaves, rocket or watercress, chopped green spring onion and thin-sliced cucumber, simply dressed with EV olive oil and fresh lemon juice. Do this on a hot day and serve it up with cold, dry white wine.
Speak nicely to the fishmonger / people at the fish counter and ask if they’ll sell you the untidy off-cuts of smoked salmon cheap. They might not, but then they might. Nothing ventured, nothing gained… :-)