@petermorwood / petermorwood.tumblr.com
When you abort a perfectly good render halfway through because in your head you can't shut off the sound of your spouse ranting about trigger discipline.
... :)
I am amused - also pleased that notice was taken, because Trigger Discipline and gun safety MATTERS.
It also, IMO, sends an instant message on covers and posters that someone's done their homework.
*****
And when they haven't.
I had to find a picture of this 2017 article again because it's just so iconic.
Last time I saw that post, this post happened.
I designed a weapon for my OC to use, and I've decided to call it the Fishing Line. It's like a rope dart, but with the inclusion of a reel and a claw grabber. The reel is to control rope length and for additional versatility, while the claw grabber is for having an extra edge while manipulating the rope. I imagine that it would be needed because of how unpredictable a retracting string can be! I called it the Fishing Line because it can be twirled and thrown like one. What do you think of it?
This sounds a bit like a real Chinese device called "Flying Claw", which is like a rope dart except, surprise, with a claw. Since that already exists, your design is pretty sound.
I'm less sure about the reel. It reads like an unnecessary extra complication which, unless really big and sturdy (thus inconvenient) has a risk of breaking or jamming at a crucial moment.
Of course the advantage of fictional weapons is that they can be 100% reliable unless plot demands otherwise. :->
HTH
Tonight, we remember one who lent his enormous talent to telling the story we have all come to love. Hail, the victorious dead!
May the Simbelmynë cover his tomb as it did the tomb of the one he so accurately portrayed.
Bernard Hill Dec 17, 1944 - May 5, 2024
Wasn’t sure if this was cat or squirrel
Ferret, I think.
[ID: A digital drawing of the front of a bakery, a small dragon sits outside on the front steps staring up into the window. Outside it’s dark and raining, the light from the bakery is warm orange, the window full of shelves of bread. The bakery is called “Indigo’s”, and on the window reads “bakery cafe”. /End ID]
[Image description: The same dragon now lays on a pile of bread with some chunks torn out of them, fast asleep in the backroom of the bakery, near some sort of fire with the racks of different kinds of bread all around the storage area. They are safe and full. Description on post reads, “He got his bread.” End ID]
please, please unmute this.
Some crimes can never be forgiven
The right glass for the right beer matters.
Here's a London Gangster making his presence felt Oop North in "Get Carter"...
There are several on-line theories about this: Jack Carter wants a thin glass because:
The title of the original novel was "Jack's Return Home", so my money's on 1. I'll give a nod towards 2 because his mere presence back home is a problem for the local bad guys. 3 comes naturally since he's an enforcer for a London mob and "Hard Man" is part of the job description. 4 is, IMO anyway, incorrect.
*****
More often different glasses are because beer styles like Weizen, Berliner Weisse, Altbier, Kolsch etc. have scent and character beyond just Served Ice Cold, and the glass shape - as with wine - is meant to complement it.
Belgian beers are the same: here are the glasses for Orval, Hoegaarden, Gordon and Kwak. There are many more.
That said, if I was able to zip into the Augustiner am Platzl for ein Maßkrug Dunkles vom Holzfass (litre mug of dark beer from a wooden cask) I'd be there - fingersnap - just like that, and @dduane would be right behind me.
It's been too long... :->
[Image description: A photo of four small bottles of paprika on a kitchen counter beside one very large bottle of paprika. One of the small bottles is empty and on its side. End description.]
I cleaned out the spice cabinet to make some room, and I've discovered that my good friend Jonathan Harker seems to have visited recently.
Seriously, though, how the fuck did we end up with so much paprika...?
Happy Paprika Day, Dracula Daily readers! :D
cc: @petermorwood. 😀
Our spice cupboard also has several jars / tins of paprika, though not all the same kind: Hungarian sweet, hot and noble rose (extra fragrant), and Spanish mild, hot, smoked mild and smoked hot.
The Naschmarkt in Vienna, is on our bucket list; it looks like our kind of place... :->
@dduane was in Vienna about 10 years ago during a business trip and told me about seeing a spice shop in the Naschmarkt with an entire section devoted to varieties of paprika.
I'm looking forward to one day seeing it for myself. I won't be leaving empty-handed... :->
hey, don’t cry. one half flour one half yogurt knead into dough and fry for easy flatbread and dip in balsamic vinegar, okay?
After three batches, my findings so far:
I’m gonna be eating these for a month
This actually works?? Two-ingredient bread??
I gotta try it.
That's...naan.
That's naan?
*runs to Google*
Paratha meets naan. :->
Flatbreads like these are good with savouries like curry, but they're equally good with sweet things.
A fresh-hot naan / paratha with honey - or raspberry / strawberry jam, or Seville or lime marmalade, or lemon curd - is delicious far beyond its simplicity, and I bet this recipe would work just as well. Yum...
Here's my version of naan. If planning sweet eats, leave out the onion seeds.
"Traditionally, Roman wine was stored in dolia, large clay vessels that were partially buried in the ground. According to the researchers, this practice led to the spicy flavor of the wine, as the pH and temperature were well controlled as it aged. Dolia were common in everyday Roman homes and are similar to vessels called qvevri, which are still used in traditional winemaking in Georgia."
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”
That’s actually fascinating, does anyone have any examples?
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
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.)
I LOVE learning about stuff like this :D
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
<3 FOOD HISTORY <3
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.
Corned beef and cabbage as we know it today? That came to the Irish immigrants via their Jewish neighbors at kosher delis.
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.
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).
Super interesting.
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.
For those interested in a really deep dive on Chinese food in the United States, I cannot over-recommend Jennifer 8 Lee’s Fortune Cookie Chronicles.
I’ve got another orange cat video to show....
He's got his own dinner theme
The kitty harvest is bountiful this year
Meowshrooms.
The dog breed is a Dalmatian.
I could definitely relate to a cat breed of Cat from Hell, the Damnatian.
And of course there's its better behaved sub-breed of Cat from Heck, the Tarnatian...
Good Meowmens.
No, no, don’t … !
Back off, I know cowrate...
