Herp Derp. @derpylin - Tumblr Blog

(via Jason Gay)

If you like these posts, check out @psych2go.

I think I make the worse decisions with a full bladder as I usually decide to ignore it in favor of doing what I’m doing (usually sleep) until I almost pee myself :D

psych2go

HAHA

marlahey

mulan – iconic lines I’ve heard a great deal about you, fa mulan. you stole your father’s armour – ran away from home. impersonated a soldier; deceived your commanding officer; dishonoured the chinese army – destroyed my palace! and…! you have saved us all.

#mulan

tiredwitch

turningthevolumedown

Why is it that people are willing to spend $20 on a bowl of pasta with sauce that they might actually be able to replicate pretty faithfully at home, yet they balk at the notion of a white-table cloth Thai restaurant, or a tacos that cost more than $3 each? Even in a city as “cosmopolitan” as New York, restaurant openings like Tamarind Tribeca (Indian) and Lotus of Siam (Thai) always seem to elicit this knee-jerk reaction from some diners who have decided that certain countries produce food that belongs in the “cheap eats” category—and it’s not allowed out. (Side note: How often do magazine lists of “cheap eats” double as rundowns of outer-borough ethnic foods?) Yelp, Chowhound, and other restaurant sites are littered with comments like, “$5 for dumplings?? I’ll go to Flushing, thanks!” or “When I was backpacking in India this dish cost like five cents, only an idiot would pay that much!” Yet you never see complaints about the prices at Western restaurants framed in these terms, because it’s ingrained in people’s heads that these foods are somehow “worth” more. If we’re talking foie gras or chateaubriand, fair enough. But be real: You know damn well that rigatoni sorrentino is no more expensive to produce than a plate of duck laab, so to decry a pricey version as a ripoff is disingenuous. This question of perceived value is becoming increasingly troublesome as more non-native (read: white) chefs take on “ethnic” cuisines, and suddenly it’s okay to charge $14 for shu mai because hey, the chef is ELEVATING the cuisine.

One of the entries from the list ‘20 Things Everyone Thinks About the Food World (But Nobody Will Say)’. (via crankyskirt)

verticalart

If you can’t read, just right click + open in new tab to see it larger!

I finished this weeks ago for a comics anthology some cool people at my school put together. Chris Kindred asked me to contribute something because he is super nice.

I definitely learned a lot from this project!

andysambrgsarchive

No! Pay your bill! Damn, who raised you?

#b99

cybergata

ひつじとねるにゃ#マンチカン #猫 #ねこ #ネコ #ひつじのショーン

swarm

I made this today and can confirm it is the real deal. If you are poor and/or eat instant ramen all the time like me, you should give it a try.

Here’s some guy’s blog post where he makes it.

mendelpalace

Example pics from that blog post:

I just tried it out myself, too. It is pretty legit.

stick-arms

I’ve been adding egg to my soupy ramen for a while… got to try this take on it!

roachpatrol

listen, if you’re poor, and buy green onion, don’t keep it in a bag in the fridge! put the bunch in a glass of water, so the waxy white part is submerged, and leave it somewhere it gets some sunlight. instead of rotting in the crisper drawer, the onions will stay fresh almost indefinitely, and can even replenish themselves.

you can eat the stalks whole one by one, or just cut the greens off with scissors and let them grow back from the white base. just don’t let the water get too old or too warm, or submerge too much of the greens, or you risk losing a stalk to rot— just replace the water once or twice a week, do an occasional sniff test.

if the roots get real long, you can even upgrade your stalks to houseplant status. when potted, the upkeep’s a little higher, because you have to water them regularly, but the onions start to reproduce.

i’ve heard bok choy does fine in water too, but i haven’t tried it. see for yourself.

#food