Fragrant Disregard @crabanarchy - Tumblr Blog

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When I like bad and stupid things it's because I'm a niche, outsider-art appreciating tastemaker. When you like bad and stupid things its because youre an idiot with garbage taste. Easily amused. Clapping like a seal at lights and colours

giragirameganedan

deadgenerations

The experimental estimates are based on "nicotine metabolite concentrations" detected in wastewater samples, combined with data showing a co

hiking the tobacco excise tax has got to be one of the worst policy failures in Australian history. Billions lost in taxes leaving a huge hole in the budget, instead funneled into organised crime families, smoking levels INCREASED, the police are being pulled this way and that trying to deal with this waste of time, it's led to a wave of fire bombings and shootings from competing crime families, and the big tobacco companies haven't even taken a hit in revenue.

And if you're Australian I don't need to tell you the industry has boomed because I'm sure you've walked down a street literally anywhere in the country and noticed dozens of new dodgy tobacconists going up in the last couple years.

#*grimly* lol

lmaonade

i would suck off oat milk sloppily i cannot lie

planeyboys

you are a critic in a very prestigious gallery, what are your thoughts on this piece?

cheesefags

2-YEAR CHEDDAR

from GRAFTON VILLAGE

I usually try to review cheeses virginally - that is, ones that I’ve never had before. In this case, this is a cheddar I’ve had many times before. But I couldn’t leave it off the blog, what with its obvious appeal to leather and rubber fetishists.

As far as cheddars go, Grafton’s 2-year aged isn’t going to shock you. It’s mild, light on the salt, with a slightly sweet and grassy flavour. It’s got a nice texture. It’s dense, more moist than I expected, and smooth.

So what is the deal with the gummi suit on this cheese anyway? Well, cheese has obviously been around a lot longer than fridges. Fresh cheeses like mozzarella are too moist to last very long outside of a cold place (bacteria and fungi do so love damp places), though I don’t think anyone was too mad about eating that stuff quickly. But cheeses that have been aged (and dried) more have some more preservation options, which is where cheese wax comes in. The wax is a physical barrier, stopping fungal spores from landing, and also blocks moisture and air, making the cheese a pretty unfriendly place to grow. Even drier cheeses can be bandaged in cheesecloth and then slathered in lard to preserve them while allowing some ventilation.

I gotta admit: hot wax isn’t really my thing. But cheesecloth bondage and grease… it has potential.