xiranjayzhao:

The one thing I can’t stand is people accusing me of lying or lying ABOUT me and there are so many lies being spread about me now that I want to kms

I started a #slander debunking tag. If any of you ever hear some iffy shit about me, look in the tag to see if I’ve addressed it. Don’t just believe what people say without seeing proof.

augustdementhe:

amaditalks:

mariacallous:

ALT

The far right justices in question are Clarence Thomas (75) and Samuel Alito (73). The likelihood that both will be able to remain on the bench until 2029, at the earliest, is small, especially with the growing ethics concerns around Thomas’ financial improprieties and his wife’s association with January 6 that may push his retirement even though he is currently (very) resistant. Thomas and Alito are the oldest members of the Court.

Re-electing Biden substantially increases the chances of the loaded 6-3 court shifting to 5-4, moving control away from the far right bloc, by 2029.

But it also has to be considered that Sonia Sotomayor, even though she is only 68, may not be able to remain on the bench through the next presidential term due to health concerns.

The first Trump presidency and Mitch McConnell’s scheming loaded the court with three right wing ideologues who barely qualify to teach law at Regent University, let alone have lifetime appointments to our highest court.

It is crucial to remember that the impact of a presidency on the courts outlasts any other presidential legacy and can change the entire course of American life for decades.

This is probably the only thing I’m going to post about this. I actually did enjoy having the ability to get an abortion if I needed one.

nyaskitten:

hatingongodot:

Sucks that “sleeping together” refers to sex. Sometimes a fella just wants to snooze with a pal.

Reblog if you wanna snooze with a pal

201xs:

if you had to choose one pokemon to be your absolute favorite out of every pokemon which one would you choose. its okay to choose a “basic” one

deltaruinedcoco37:

Redid the poll because I missed one…

How do you refer to yourself in your mind?

I/me

You/your

He/she/they/name/other

We/we’re

Combination? (comment/rb)

Other(???)

risenfromthebog:

bigcapitalist:

damazcuz:

bigcapitalist:

does anyone know if we have transmasc and transfem love and friendship today

We do. And tomorrow and the next day and every day forever and ever and ever too. :)

a long time ago i was struggling with being transmasc because i felt like i was betraying womanhood somehow. then one of my best friends came out as a trans woman and i realised “ah… there will always be so many beautiful women in the world, so it’s okay that i’m not one of them”. what i’m trying to say is you need to love each other or there’s no point to any of this

in a reversal of this. when i came out as transfem i was almost dissapointed because i spent so long trying to be a truly good man. i was raised with a lot of shitty guys so i tried to be the most pro-feminist comfortable dude i could be for the women around me. when my egg cracked, i almost felt this feeling of “shit, are the only men who think like this secretly women inside?” and it feels nice to see that proven so utterly and completely wrong by the trans men i know in my life. i love seeing people take on the masculinity i hated and do amazing shit with it, god bless trans dudes

fluffmugger:

dovewithscales:

thesevenumbrellas:

theragnarokd:

thesevenumbrellas:

thesevenumbrellas:

Not all venom fans are monster fuckers 😞 some of us are just aroace disasters who like the idea of a platonic soulmate who likes to murder annoying people for you, is that so bad?

Guys I’m part of the club 🥺

monsterqueerplatonic

We got you, OP.

#sex is weird as fuck might as well add tentacles

bakwaaas:

inkskinned:

oh, i am finally old enough to know why my parents took so long to grab their coats. why they would ask us to get ready to go only to sit down for another round of coffee. what would i tell myself, at 10 years old? it’s okay. sit down with them too. take in the extra hour with your friend and her family. when you get home, write down every moment in your diary. one day you will be older and you will be waving goodbye to your best friend, and you will turn the key to start your beat up little car engine, and you will look back over your shoulder. her hair will be blowing in the wind and she will be beautiful and you will be, for a moment, struck by all of it. what you will feel is so wide and nameless that it will engulf you. and you will think of being 14 and kicking her under the table in math every time you wanted to whisper something behind the teacher’s back. you will think about how long the days felt, and how you could hold her hand whenever you wished, but you didn’t. and you will think about all of the people you could have lingered with. and you will wish, more than you have ever felt a wish, that the universe just gave you that - more time to linger. more time to say - i love you. i know i need to leave, but i don’t want to leave you. and when i go, i am leaving a piece of my heart that lingers too. 

one more round of coffee. the days are so short, and you are so lovely.

“The number of hours we have together is actually not so large. Please linger near the door uncomfortably instead of just leaving. Please forget your scarf in my life and come back later for it.” (mikko harvey)

weaselle:

it was too much i had to make my own post

line cook here. ACCURATE

if you don’t get the hate, here’s what you don’t understand.

it takes up to 2 hours to close down the kitchen.

The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn’t have many people in it and you’ve already cooked most of their diners.

So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.

(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)

Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you’ll be there until at least midnight.

More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you’d better have an answer.

So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you’re gonna KEEP finding shit to send to the dishpit right up until you leave probably.

all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.

while it’s all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays

Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn’t TOO much of a problem at this point, but you’re really hoping for zero orders because you still have so much other cleaning to do.

Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.

The poor dishwasher is always the last to clock out, soaking wet and exhausted.

Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself

you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)

If there’s deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it’s probably a hospital visit and if you slip and fall face first into it it’ll be the last thing you ever do.

Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there

Depending on your kitchen you might have to do up to four of these. Then you’ll have to pour the (dangerously hot) oil back in

oh, and if you didn’t dry the pipes and get ALL the water out of the trap and tank?

water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light …HUGE dangerous mess and/or burn down the kitchen if the oil lights up.

Unless! If the oil has been used too hard and needs to be changed, it’s time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!

The clean up is not just some light wiping down that can be easily interrupted, is what i’m saying.

You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it’s all labeled and i have to stop now i’m having flashbacks)

THE POINT IS

by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.

For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.

if you didn’t do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.

you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.

See all the lined parts along the top of the wall?

those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back…

And then there’s the mopping and floor drains and…

Anyway, that’s what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.

In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don’t want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.

IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO

open with an apology and ask the server to go ask what the cook would prefer you to order.

Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it’s significantly less than an hour to close and they say some variant of “oh anything is fine” they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.

It might be as specific as “the lasagna is easiest on the kitchen” or it might be a simple guideline like “nothing that requires the flat top” or “any of the sautés are easy” but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.

but for the love of all that’s holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew’s duties.

coral-skeleton:

i-just-like-commenting:

cricketcat9:

biggest-gaudiest-patronuses:

mediocrity-uwu:

kuttithevangu:

Someone I know not well enough to voice my opinion on the subject said something like why didn’t God make potatoes a low-calorie food so I am here to say: God made them like that because their nutrition density IS what makes them healthy. By God I mean Andean agricultural technicians. Potato is healthy BECAUSE potato holds calories and vitamins. Do not malign potato

For all evolutionary history, life has struggled against calorie deficit… So much energy goes into finding food that there is no time for anything else. Our ancestors selectively bred root vegetables to create the potato, so that we might be the first species whose daily existence doesn’t consist of trying to find the nutrients necessary for survival. One potato can rival the calorie count of many hours of foraging… Eat a potato, and you free up so much time to create and build and connect with your fellow man. Without potato where would you be?? Do not stand on the shoulders of giants and think thyself tall!!

I nearly teared up reading “Andean agricultural technicians” bc fuck yes! these were members of Pre-Inca cultures who lived 7 to 10 thousand years ago, and they were scientists! food scientists and researchers and farmers whose names and language we can never know, who lived an inconceivably long time ago (pre-dating ancient civilizations in Egypt, China, India, Greece, and even some parts of Mesopotamia) and we are separated by millennia of time and history, but still for thousands of years the fruits vegetables of their labor and research have continued to nourish countless human lives, how is that not the most earthly form of a true miracle??? anyway yes potatoes are beautiful, salute their creators.

There are approximately 4000 varieties of potato in Peru. I’ve seen an incredible variety of corn and tomatoes, and root vegetables I’ve never seen before, on the local farmer markets. Yet some expats insist on buying only imported, expensive American brands of canned veggies… 🤷🏼‍♀️ Peruvian potatoes 👇🏼

It is long since time for us to start viewing plant domestication as the bioscience that it is. Because while the Andeans were creating potatoes, the ancient Mesoamericans were turning teosinte into corn:

And then there’s bananas, from Papua New Guinea:

These were not small, random changes, this was real concerted effort over years to turn inedible things into highly edible ones. And I’m convinced the main reason we’re reluctant to call them scientific achievements is, well, a racist one.

And it’s such a shame too, cause this was probably the most impotrant scientific effort in human history, it bought us the time to do everything else we do, to go from just trying to get enough calories every day to everything we do now, it game people the freedom to do other things with their lives, human society would not have existed as it is today without this

We need to appreciate our ancient food scientists