posted 6 days ago    via kazsbrekker     · reblog

kazsbrekker:

thinking about how, as a child, kaz’s favorite trick seemed to be watching something disappear, and then he grew up and fell in love with a girl who could vanish into thin air, and how we’re told that when he looks at inej, he feels like a boy again and believes that there’s still magic in the world. imagine loving magic all your life, and then discovering that magic loved you too.



posted 1 week ago    via gradschoolcryptid     · reblog

gradschoolcryptid:

cannibalchicken:

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posted 1 week ago    via onehobgoblin     · reblog

onehobgoblin:

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I really like dungeon meshi, so take this bit of propaganda



posted 1 week ago    via viralfrog     · reblog

viralfrog:



posted 1 week ago    via thecindercrow     · reblog

and-a-pidgey-in-a-wepear-tree:

professionalchaoticdumbass:

ace-disgrace-on-the-case:

skluug:

karcatgirl-vantas:

the default way for things to taste is good. we know this because “tasty” means something tastes good. conversely, from the words “smelly” and “noisy” we can conclude that the default way for things to smell and sound is bad. interestingly there are no corresponding adjectives for the senses of sight and touch. the inescapable conclusion is that the most ordinary object possible is invisible and intangible, produces a hideous cacophony, smells terrible, but tastes delicious. and yet this description matches no object or phenomenon known to science or human experience. so what the fuck

this is what ancient greek philosophy is like

False! “Sightly” is a positive word, so the default way for things to work is good as well.

The true most ordinary object is beautiful, horrible sounding, very smelly, intangible, and delicious.

I still don’t think it matches anything in existence but to truly understand a thing one must know its true nature.

“touchy” is also a word! however it’s mostly used for things that aren’t objects, like subjects of conversation. it either means “oversensitive and irritable” or “requires careful handling/wording, delicate”

i think the second one works well for our hypothetical object. so we can use that.

therefore, the Default Object is:

  • beautiful
  • makes a horrendous sound
  • smells absolutely awful
  • is very fragile
  • tastes delicious

and i still cannot think of anything that matches this

behold, the default object!

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posted 1 week ago    via sarahseeandersen     · reblog

sarahseeandersen:

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posted 1 week ago    via sarahseeandersen     · reblog

sarahseeandersen:

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posted 2 weeks ago    via noctiscorvus     · reblog

memewhore:

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posted 2 weeks ago    via noctiscorvus     · reblog

hatingongodot:

Mad as hell bc someone called the library and I was like “What are you looking for today?” and the patron was like “Absolution” and I was like “Aren’t we all!” and she didn’t get it at all. She was like “Oh is there a long hold list” and I was like never mind



posted 2 weeks ago    via rosasynstylae     · reblog

beachgirlnikita:

aerylon:

karenhealey:

forevernoon:

This is really nice work……..                                                                                via Art LOVER

THAT’S how you make lace??

And THIS is why lace was a worn primarily by royalty and aristocracy for so many centuries..  It was expensive and time-consuming to produce.  Wearing it, and wearing LOTS of it was a blatant show of wealth and excessive consumption.  

Mechanically-produced lace wasn’t really a thing until well into the 20th century, but there remains a wide gap between the quality of  mass-produced and hand crafted

In general textile arts are highly underated considering the amount of skill and time needed to execute pretty much anything.



posted 3 weeks ago    via noctiscorvus     · reblog

vaspider:

0fficelady:

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Collection

… nobody taught me to do this but I’ve been doing it on my own since I started knitting.



posted 3 weeks ago    via fuckingrecipes     · reblog

theshitpostcalligrapher:

bitternest:

theshitpostcalligrapher:

alcibiades-hacks-it:

theshitpostcalligrapher:

bitternest:

theshitpostcalligrapher:

so i dont usually go on reddit

but has someone on the dungeon meshi subreddit figured out more detailed recipe amounts of the pan-steamed bread that senshi makes in the orc episode?

once we run low on bread in my household I wanna make some anime-ass bread

This was gonna be a comment but it got too long.

So looking at the process, the steaming is completely incidental to the main cooking - it’s the final step and I'm… genuinely not sure what it’s doing. You do not steam baked goods at the end because it turns the crust rubbery.

I think what Senshi is actually doing is closer to baking - the vessel that far from the fire is as close to indirect heat as you’re going to manage without an oven. I think what the writer means by “steaming,” because we don’t see him add any water to the pot neither in, is just letting the bread finish “baking” in the vessel. To get the finished product I think you actually want a dutch oven here.

And sure enough, if you google “campfire dutch oven bread” you get a very credible approximation of Senshi’s final loaf.

You’d have to tweak it for a home oven and getting the “buns”, but that process should yield you what you’re looking for.

The extra bit of confusion is that the anime calls for “strong flour” in the English subs, which doesn’t appear in the English dub, nor any scanlations I can find. That’s broadly “bread flour” (as I’m sure you know, I’m just explaining for others), but the inconsistency is interesting. I’m also not convinced that bread flour is best for this.

If anyone has access to the original manga, they could check if Senshi says “強力粉” (strong/bread flour) or report what version of “粉” he uses.

okay so disclaimer that I’m not a professional baker first but:

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gave me an incredibly close visual representation of senshi’s camp bread, and the new place I’ve moved into has a small backyard and one of the household’s miniature bbq seems to be back there.

It’s winter right now but I could theoretically get some charcoal briquettes and do this as close as possible to the anime bread without having to light actual fires.

the next issue is this:

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vs

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now, it’s not the yeast adjustment that has me, since I know by vibes at this point how to raise starters and levains to make up for volume and bacterial culture differences.

it’s the milk and eggs.

one of the defining things about rolls, I find, is the softness that milk and butter add. senshi’s recipe barely has any fat in it other than the olive oil from the fire trap, so I’d be losing a lot of softness. His recipe doesn’t have egg either, so I’d be losing structure.

in addition to that, the liquid:flour ratio is very different. Roll recipes usually have around a 1:3 liquid to flour ratio (eg 0.5Cwater+1.5Cmilk:6C flour). I don’t know what hydration level Senshi’s starter is at but it looks pretty 1:1 from the comic and anime, meaning that his has around TWICE the liquid in it proportionally, since 160:250 is abouuut 1:1.5

……

you see THIS IS WHY I WAS HOPING SOME SUBREDDITOR FIGURED IT OUT FOR ME

I JUST DROPPED EVERYTHING TO DO M A T H

I sense an opportunity to pass on one of the greatest lessons my Scoutmaster taught me!

Counting coals for Dutch ovens is the normal method, but it’s also really inconsistent! Different size lumps or briquettes, coals getting smaller as they burn down, etc! So here’s what you should do instead: Rings!

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Basically make a ring around the perimeter of your Dutch oven under the bottom, and then put the listed number of rings on the top! You’ll get much more consistent heat, and better cooking results!!

This blog post goes into additional detail if you want it!

were doing this folks were making this happen

also I know @bitternest irl so we’re gonna have a proper go at trying to get close to senshi bread as possible without fucking up its structure some time this week fingers crossed

Okay so, prelimnary-POC-that-I-didn’t-think-would-work: done.

It, uh. Worked.

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I legit cobbled this recipe together out of three separate ones, so there’s a lot of room to improve, but here it is:

Ingredients

  • bread flour: 250g
  • water: 160ml
  • yeast: 1 standard packet
  • sugar: 30g
  • salt: 3.25g
  • olive oil: 35g

Steps (notice: if you don’t have a stand mixer, I’m sorry, I’m useless at kneading and haven’t done so manually in over a decade):

  1. Warm water to 110F.
  2. Whisk the warm water, yeast, and 15g of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes.
  3. Whisk remaining dry ingredients together in a bowl
  4. Add half the dry ingredients to your now-bloomed yeast mixture
  5. Using a dough hook, beat/mix ingredients together for 30 seconds
  6. Scrape down the sides of the bowl, then add remaining dry ingredients and olive oil
  7. Set your standmixer to knead, and let it knead for 5 minutes
  8. Dough is done if it springs back if poked lightly, or passes the widowpane test
  9. Cover bowl and let it rise for 1 hour (1st proof)
  10. Oil up your dutch oven
  11. Punch the dough down and form evenly sized balls. Place them equidistant from each other in the dutch oven
  12. Cover dutch oven, leave to rise for another hour (can probably go for 2 hours here) (2nd proof)
  13. Preheat oven to 350F
  14. Place dutch oven, covered with its lid, in the oven for 1 hour, removing the lid for the last 10m (could probably stretch to 15m for more colour)
  15. Remove from oven and let cool
  16. Eat!

I think the double proof did the majority of the legwork here. The dutch oven is good for getting good steam early on, which is important for crust development and airiness, but there’s no way in hell it would turn out this light and fluffy without a 2nd proof.

If others want to try variations, go nuts. Tomorrow I’ll post the version of this made by a baker buddy using tangzhong, which was a “breakthrough” realization before this fucking recipe just… worked?!?!

Anyways, happy baking

wholly shit, TRULY



posted 1 month ago    via sarahseeandersen     · reblog

sarahseeandersen:

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posted 1 month ago    via sarahseeandersen     · reblog

sarahseeandersen:

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posted 1 month ago    via teatotally     · reblog

curliestofcrowns:

stuft:

todayintokyo:

In 1982, quite by accident, a zookeeper at Izu Shaboten Zoo in Shizuoka Prefecture discovered that capybaras absolutely loved soaking in hot water, and the practice of providing them an onsen, or traditional Japanese hot spring, was born. Source Massimo; video @yu_haradakei.

bonk

THANK YOU HEROIC ZOOKEEPER IN 1982