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Disclaimer: my hatred of geologists is purely theatrical, but if I did have to kill one for some reason, it would be very easy.

I’d brandish my obsidian knife at them and they’d be compelled to approach. “That’s very cool,” they’d say, confident in their superior strength and endurance from all the rocks they carry around at all times. They’d shower me with very interesting facts about obsidian and hover just out of range of the cutting edge, waiting for me to exhaust myself. “But as it is volcanic glass, it’s very fragile, you see, and isn’t well-suited for use as a weap—” and then I’d hit them with the wooden baseball bat in my other hand, which they would not have noticed because geologists can only see rocks and minerals.

reblogging-dragon

Showed my Geologist dad a picture of the obsidian knife you had and he nearly said this exact thing word for word. I can't believe my own father would fall prey to this. Clearly you know thine enemy

glumshoe

I work too closely with geologists not to have a contingency plan for eliminating them.

mmm doodles

Do not cite the old magic to me. I was there when it was written.

neil-gaiman

Sometimes I look at the Big Hair People in the comics I wrote back then and have to remind myself that, actually, they were, if anything, understated.

catherine-of-aragorn

More DC Villains as Florida Man Headlines

Dex-Starr:

Poison Ivy again:

Two-Face:

Killer Croc:

Lex Luthor:

Mad Hatter:

#HES A GOOD BOY AND HE LIKES BAGELS

somewherefornow

DEX-STARR in JUSTICE LEAGUE ODYSSEY

urprettylady

my everyday experience

thecollectibles

Art by Alai Ganuza

moveslikekeithrichards

the thing they dont tell you about working with little kids is it wrecks your vocabulary. you hear a kid phrase something bizarrely in a way only a 5 year old can and now any time you lose shit youre like "it dissed appear"

kipplekipple

every time someone tells me to be careful, in my head i repeat what one of my kids said as a small child.

i AM be carefulling.

fuckyeahryanmcginley-blog

RYAN (HEAD-BUTT), 1999 “That’s not my blood. I was making out with my main squeeze on a stoop in the East Village and some macho jock dickhead walked by and called us fags. I don’t think he expected me to get up in his face. We scrapped a bit and then I head-butted him and could feel his nose break on my forehead. We ran for blocks, laughing at the top of our lungs, and then jumped into bed, where my boyfriend took this picture of me.”

gaymenaredivineincarnate

That’s one goddamn beautiful picture.

incorrectbatfam

Bruce: *sees Gotham in chaos on his day off*

Bruce: Not my circus, not my monkeys. Not my circus, not my monkeys. Not my—

Bruce: *realizes it's his kids causing chaos*

Bruce: My circus my monkeys! My circus my monkeys!

katameme-deactivated20250120

majesticbullshit

flightyfinch

things im scared will climb through my window at night: clowns, nosferatus, the river strid,

memecucker

what if i told you that a lot of “Americanized” versions of foods were actually the product of immigrant experiences and are not “bastardized versions”

ace-and-ranty

That’s actually fascinating, does anyone have any examples?

memecucker

Chinese-American food is a really good example of this and this article provides a good intro to the history http://firstwefeast.com/eat/2015/03/illustrated-history-of-americanized-chinese-food

voxiferous-deactivated20171119

I took an entire class about Italian American immigrant cuisine and how it’s a product of their unique immigrant experience. The TL;DR is that many Italian immigrants came from the south (the poor) part of Italy, and were used to a mostly vegetable-based diet. However, when they came to the US they found foods that rich northern Italians were depicted as eating, such as sugar, coffee, wine, and meat, available for prices they could afford for the very first time. This is why Italian Americans were the first to combine meatballs with pasta, and why a lot of Italian American food is sugary and/or fattening. Italian American cuisine is a celebration of Italian immigrants’ newfound access to foods they hadn’t been able to access back home.

(Source: Cinotto, Simone. The Italian American Table: Food, Family, and Community in New York City. Chicago: U of Illinois, 2013. Print.)

emphasisonthehomo

Stuff you Missed in History Class has a really good podcast overview of “Foreign Food” in the US.

thefingerfuckingfemalefury

I LOVE learning about stuff like this :D

oo0owo0oo

that corned beef and cabbage thing you hear abou irish americans is actually from a similar situation but because they weren’t allowed to eat that stuff due to that artificial famine

thefingerfuckingfemalefury

<3 FOOD HISTORY <3

capriceandwhimsy

Everyone knows Korean barbecue, right? It looks like this, right?

Well, this is called a “flanken cut” and was actually unheard of in traditional Korean cooking. In traditional galbi, the bone is cut about two inches long, separated into individual bones, and the meat is butterflied into a long, thin ribbon, like this:

In fact, the style of galbi with the bones cut short across the length is called “LA Galbi,” as in “Los Angeles-style.” So the “traditional Korean barbecue” is actually a Korean-American dish.

Now, here’s where things get interesting. You see, flanken-cut ribs aren’t actually all that popular in American cooking either. Where they are often used however, is in Mexican cooking, for tablitas.

So you have to imagine these Korean-American immigrants in 1970s Los Angeles getting a hankering for their traditional barbecue. Perhaps they end up going to a corner butcher shop to buy short ribs. Perhaps that butcher shop is owned by a Mexican family. Perhaps they end up buying flanken-cut short ribs for tablitas because that’s what’s available. Perhaps they get slightly weirded out by the way the bones are cut so short, but give it a chance anyway. “Holy crap this is delicious, and you can use the bones as a little handle too, so now galbi is finger food!” Soon, they actually come to prefer the flanken cut over the traditional cut: it’s easier to cook, easier to serve, and delicious, to boot!

Time goes on, Asian fusion becomes popular, and suddenly the flanken cut short rib becomes better known as “Korean BBQ,” when it actually originated as a Korean-Mexican fusion dish!

I don’t know that it actually happened this way, but I like to think it did.

darkersolstice

Corned beef and cabbage as we know it today? That came to the Irish immigrants via their Jewish neighbors at kosher delis.

https://www.smithsonianmag.com/arts-culture/is-corned-beef-really-irish-2839144/

The Irish immigrants almost solely bought their meat from kosher butchers. And what we think of today as Irish corned beef is actually Jewish corned beef thrown into a pot with cabbage and potatoes. The Jewish population in New York City at the time were relatively new immigrants from Eastern and Central Europe. The corned beef they made was from brisket, a kosher cut of meat from the front of the cow. Since brisket is a tougher cut, the salting and cooking processes transformed the meat into the extremely tender, flavorful corned beef we know of today.

The Irish may have been drawn to settling near Jewish neighborhoods and shopping at Jewish butchers because their cultures had many parallels. Both groups were scattered across the globe to escape oppression, had a sacred lost homeland, discriminated against in the US, and had a love for the arts. There was an understanding between the two groups, which was a comfort to the newly arriving immigrants. This relationship can be seen in Irish, Irish-American and Jewish-American folklore. It is not a coincidence that James Joyce made the main character of his masterpiece Ulysses, Leopold Bloom, a man born to Jewish and Irish parents.

espanolbot2

Ahh, similar origin to fish and chips in the UK then.

That meal came about either in London or the North of England where Jewish immigrant fried fish venders decided to team up with the Irish cooked potato sellers to produce the meal everyone associates with the UK.

Because while a bunch of stuff from the UK was lifted and adapted from folks we colonised (Mulligatawny soup for example, was an adaptation of a soup recipe found in India and which British chefs tried to approximate back home), some of it was made by folks who actively moved here (like tikka masala, that originated in a restaurant up in Scotland).

littlenerdspace

Super interesting.

ekjohnston

And that’s BEFORE we get into replacing a staple crop! So in the Southern US, you have two groups of people, one who used oats and one who used plantains, and they BOTH replace their staples with corn. And then you get Southern food.