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Airbender Dacyon

@airbender-dacyon / airbender-dacyon.tumblr.com

Hi there! My name's Dan, a.k.a. Dacyon. This is my fan-blog largely devoted to the series Avatar: The Last Airbender and The Legend of Korra.
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avatarwindboy
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lilith-91

Friendly reminder that Aang went from “Will you go penguin sledding with me?” in season 1 to absolute rizz god in season 3

The Headband proves that Aang was such an absolute chad.

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sarahsedserio

The implication that asking her to penguin sled isn't god-tier rizz already-- this man had moves from the very beginning. Fashioned her a flower necklace out of fishing line on the fly in season 1. The most he did by season three was smooth out the bumps a bit. That's it

#Kataang#^This#Aang#Katara#Avatar#AtLA#With the exception of taking Sokka's advice to act aloof#He has always been charming to Katara
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kataracy
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kaatara

it’s 2015 and i still can’t believe Katara literally threatened to kill Zuko on the screen if he gave her a reason to think he might hurt Aang

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kaatara

2024 and i still can’t believe-

#^This#Kataang#Katara#Aang#Avatar#AtLA#Zuko#Katara was not going to lose Aang again#Follow this up with when they're on Ember Island#And Zuko starts attacking Aang because he feels everyone has been lax on training#And when Aang throws Zuko out the window#Katara says to Zuko 'You could have hurt Aang!'
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kuno-chan
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keepcalmandcarriefischer

Did you guys know that the most recent version of sharks have fins that are kinda leg like and they like to walk up onto land?

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hotchocolatewithinsex

no way i must have missed an update!

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keepcalmandcarriefischer

The Epaulette shark is only about 9 million years old as a species, making it the most recent branch in the shark family. And it is slowly but surely evolving into a land animal

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froodette

You know what to do boys

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will-falling-fell
#Sharks#Epaulette shark#Biology#Paleontology#Okay the Tiktaalik meme got me#And then it evolved#Stellar work all around
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destiny-smasher
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stellarbluegalaxy

There are currently ~2300 works in AO3 tagged with "Created Using Generative AI"

I'll be upfront with my opinion, which mirrors my opinion in regards to my field: using AI will only hasten your own obsolescence. The point of fanfiction is not to crank out fics, but rather to enjoy the hobby and communities of writing and fandom.

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finnglas

To steal something I saw elsewhere: Why would I bother to read something nobody could be bothered to write?

#^This#Write your stories#The process is as much the goal as the end result
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chaoticqueertiefling
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hotvampireadjacent
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bemusedlybespectacled

it’s funny because yes, you CAN disable right click save, but it takes like an extra two seconds to get around it because of how images are displayed on websites. (technically you could also just screenshot but this gets you a real jpg)

for example, instagram has disabled right click save. here I am trying to save a picture of this girl with a pumpkin sweater, but I am thwarted by the lack of right click save!

to get around it, right click and go to “inspect” or “inspect element” (it’s called different things depending on what computer you’re using)

shimmy around the webpage code until you find the “src” bit. It will helpfully tell you when you’ve found it because the image, and only the image, will light up as if you selected it.

that source is the link to where the image is hosted on the website. click the link.

find the actual hosted image. right click on that.

check and mate.

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anarcho-red-jay

reblogging this version so people can piss off the NFT bros better

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godisafujoshi

This is basically how to save videos from tumblr too

#Will forever laugh at this
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fixyourwritinghabits
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writingwithfolklore

Describing Foods - A Masterlist

                As a broke university student, I love reading about food. It’s almost like eating a real meal myself <3.

I get a little angry when characters are eating a meal and I barely get to experience it with them. In that, I mean I don’t just want to know what it is, but what it’s like to eat that food—how it tastes, smells, sounds, and feels. Is a perfect croissant still a perfect croissant without the crack of the exterior, the airiness of the pastry inside, the smell of yeast?

                Probably not. When writing about a dish, the smell, texture, technique, taste, and how it looks are all important to painting the experience, so here’s some words to use when describing a meal:

Taste:

  • Acidic: Sharp tasting. Often used to describe tart or sour foods as well.
  • Aftertaste: A different taste that remains in the mouth after eating something
  • Bitter: Tart, sharp, and sometimes harsh flavour.
  • Bittersweet: Less harsh than bitterness. Tartness + sweetness.
  • Bland: Has no significant flavor or texture
  • Briny: Just means salty. Often describes pickled foods.
  • Citrusy: Bright flavour like… well citrus fruits—oranges, lemons, limes, etc.
  • Cooling: Mimics that cooling feel—like mint.
  • Earthy: Reminiscent of soil. Can be used to describe wines, root vegetables, and mushrooms.
  • Fiery: Another word for spicy.
  • Fresh: Light and crisp—describes produce or herbs.
  • Fruity: Sweet and reminiscent of fruit.
  • Full-bodied: Rich and ‘feels heavy’ in your mouth. Can describe wines or soups.
  • Herbal: Bright, fresh, sometimes earthy from the presence of herbs
  • Honeyed: Sweet or candied taste like honey.
  • Nutty: Taste similar to the flavors of nuts. Often used to describe certain cheeses.
  • Rich: Full, heavy flavour. Often dishes that contain cream taste rich.
  • Robust: Rich + Earthy. Used for lots of wines or aged liquor.
  • Savory: Describes meaty, earthy dishes and soups.
  • Sharp: Harsh, bitter, or tart taste. Used to describe acidic foods.
  • Smoky: Reminiscent of the smell of smoke.
  • Sour: Biting, tangy, tart flavor.
  • Spicy: Burning taste.
  • Sweet: Sugary.
  • Tangy: Tart, biting taste—feels tingly
  • Tart: Sharp, bitter, or sour flavour. Used to describe acidic foods.
  • Woody: Earthy, sometimes nutty taste. Describes some coffees or cheeses.
  • Yeasty: Earthy taste reminiscent of yeast. Describes beer and bread.
  • Zesty: Fresh, vivid, or invigorating flavour.

Sound/Texture:

Sound has a lot to do with texture, so I've combined them for this section!

  • Airy: Light, pillowy texture (think inside of croissant)
  • Brittle: Hard but easy to break
  • Bubbly: Usually during heating, when bubbles rise to the surface—low sound.
  • Buttery: Smooth, creamy texture (think certain pasta sauces)
  • Chewy: Food that needs to be chewed thoroughly. Can be light and bouncy (chewy bread) or heavy (steak) and sticky (candy)
  • Creamy: A smooth and rich texture, comes from dairy.
  • Crispy: Light texture with slight crunch.
  • Crumbly: Food with loose structure that falls apart into crumbs.
  • Crunchy: Firm, crisp texture with a sharp, loud noise.
  • Crusty (behave): Food with a hard outer layer and soft interior (many loaves and breads)
  • Delicate: Light and fine, feels like it can come apart easily.
  • Doughy: Soft and heavy, usually pale colouring.
  • Fizzy: Usually liquids—a hissing sound, feels like ‘static’
  • Flaky: Light, characterized by layers that come apart during eating.
  • Fluffy: light and airy.
  • Frothy/Foamy: Airy bubbles, usually in a drink like a latte.
  • Gamey: Usually refers to meats when they’re very “meaty”
  • Gooey: Viscous, sometimes sticky texture from moisture in a dense/solid food.
  • Hearty: Firm, robust texture.
  • Juicy: Tender and succulent texture from liquid in a solid food (steak)
  • Molten: Hot, gooey
  • Oily: Slick, heavy, lingers on the tongue.
  • Silky: Fine, smooth texture that feels sleek.
  • Smooth: Texture free of grit, lumps, or edges.
  • Snap: A quick, sharp, crackling sound when broken.
  • Squelch: A soft sucking sound when pressure is applied. Somewhat gross.
  • Sticky: Gluiness in the mouth.
  • Succulent: Tender and juicy
  • Tender: Soft and easy to break down
  • Velvety: Smooth and rich

Smell:

  • Acrid: Strong, bitter, unpleasant
  • Comforting: pleasant, probably calls back to a nice memory
  • Damp: Wet smelling—probably a bit earthy
  • Delicate: subtle, faint, not overpowering
  • Earthy: reminiscent of soil
  • Fetid: Caused by decay—unpleasant
  • Fishy: reminiscent of fish
  • Floral/flowery: Reminiscent of flowers
  • Fragrant: Sweet or pleasing
  • Fresh: Cool, crisp, refreshing—produce, probably not cooked
  • Funky: Something’s gone off
  • Heady: Strong smell, pungent, rich
  • Musty: Not fresh
  • Perfumed: Pleasant, reminiscent of something (can be perfumed with citrus, say)
  • Piquant: stinging, pungent—tickles the nose
  • Powerful: strong
  • Rancid: Definitely gone off, decomposing
  • Ripe: Strong, usually unpleasant smell
  • Savory: spicy, salty, no elements of sweetness
  • Sour: has gone off
  • Spicy: Sharp, tingles the nose
  • Tangy: Strong and bitter but in a good way
  • Tart: Sharp
  • Woody: earthy smell, reminiscent of wood

Sight:

Usually texture gives us a really good picture of what a food looks like, so here’s some non-texture sight additions:

  • Blistered: Bumpy exterior.
  • Caramelized: Usually golden brown
  • Cloudy: Splotched. Almost see through if not for a slight white or grey mist.
  • Colourful: Bright and vibrant
  • Glassy: Resembling glass
  • Glossy: Smooth, shiny
  • Marbled: Two colours intertwined
  • Opaque: Not transparent. Can’t see through.
  • Ripe: Colourful (can be to a fault). Nearing the end of its edible state.
  • Scaly: Covered in scales, fish.
  • Shiny: Appears wet or glossy
  • Sparkling: Glimmers under the light
  • Stuffed: An ingredient placed inside a larger part with no additional space.
  • Translucent: Allows light through
  • Vibrant: Striking, bright

Food Prep:

How the food is prepared gives it these other attributes. If your character is familiar with cooking (or is the cook themselves!) they may describe food this way.

  • Baked: Cooked in an oven. Results in browned or crispy outer layer.
  • Blackened: When food is dipped in butter and coated with spices then cooked in a hot pan—spices darken, making it appear ‘blackened’
  • Blanched: Food scalded in boiling water and moved to cold water so it stops cooking. Texture comes out soft.
  • Braised: Food that is briefly fried in fat and then stewed in a pot. Results in seared, crispy exterior with a tender interior.
  • Breaded: Coated with breadcrumbs/batter then baked or fried so it turns crispy
  • Broiled: Food cooked with intense radiant heat in an oven or on the grill. Results in a darkened appearance and crispy texture.
  • Caramelized: Food slow-cooked until it’s browned, nutty, and has a bit of sweetness.
  • Charred: Grilled, roasted, or broiled and gains a blackened exterior and smoky flavor.
  • Fermented: Food that’s sat with bacteria, yeast, or another microorganism and has produced acids, alcohols, or gases. Results in a biting, pungent flavor. (Kimchi is fermented)
  • Fried: Food cooked by submerging in hot oil. Creates crispy, crunchy texture and golden colour.
  • Glazed: Food with a coating brushed onto its surface. Appears glossy with a thin, flavorful, and crisp outer layer.
  • Infused: Food steeped in liquid with another ingredient so it carries the essence of that ingredient. Used with herbs usually.
  • Marinated: Usually meat soaked in liquid containing flavourful herbs, spices, vinegar, or oil.
  • Poached: Food cooked in near boiling water. Results in tender, moist texture.
  • Roasted: Food cooked with dry heat in an oven or over the fire. Results in browned exterior and crisp coating.
  • Sautéed: Food cooked quickly in small amount of fat.
  • Seared: Food cooked in small amount of fat until caramelized. Finished by roasting or grilling. Results in crisp exterior and tender interior.
  • Smoked: Food exposed to smoke from smoldering wood for a long time. Results in that distinctive smoky flavor.
  • Whipped: Food beaten to incorporate air. Light and fluffy.

What did I miss?

#Writing reference#Food
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