#it’s all on the line

[khogayehumkahan]

Should I risk it all and message him?

#question #should I risk it all #I could lose him #literally #it’s all on the line #I’m just worried about him #because he hasn’t been online #so unlike him #I don’t know what to do #I don’t want to lose him #sigh #I need a sign

[spooksier]

passages that make you whisper "oh my god"

#text! #working on a paper abt the degradation of the line between real/unreal in modern society and this one paragraph blew my MIND #like it literally tied all of my other sources together #also this whole paper is about how sex has disappeared from american media so if ur interested in that i highly recommend it

[kavaleyre]

• The Hanged Man •

“Compared to what Falin went through? This is nothing.”

#my art #laios touden #dungeon meshi #delicious in dungeon #dunmeshi laios #hanged man #falin touden #dungeon meshi spoilers #cw blood #walk it off kid walk it off #I really thought hanged man was a good choice for this moment #hanged man is all about sacrifice and introspection and intuition #and a moment of trials that lead to clarity #also when he was falling??? with the blood out of the dragons mouth??? #stunning #i love him so much #the line art for this was so fast and then I colored and revolted the flats for like. 20 hours #like how it turned out in the end tho #kavaleyre

[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.

#long post #sorry #i just have a lot of DO PEOPLE UNDERSTAND feelings left over from all my years in restaurants #restaurants #line cook #service industry

[nonebinary-leftbeef]

DEVASTATING the lyric you've been mishearing is better than the real one

#i've been listening to icarus by bastille #and for some reason my brain fills in 'this is how it feels to take a fall' as 'this is how it feels to take off all your skin' #and like fuck man #and I KNOW that’s technically not a misheard lyric but my post my rules cope #anyway my line now #also probably phrased this poorly but its ok #im allowed to be incomprehensible #as a treat #and then fuckin #from we sink by of monsters and men #the original line was 'please look away dont look at me' #and i kept hearing it as 'please learn a way to look at me' #anyway #shoving this post in the queue but please be aware that i am writing it very late at night #q

[officialspec]

can i say something. for years i thought the joke of the song short skirt/long jacket by cake was that he wanted a woman who was hung like a horse. like i thought when he says jacket it was a last-second fakeout because he very obviously meant to say cock. and the rest of the things in the song were just her personality and interests. which were secondary to her awesome penis

#is anyone else doing this. or am i stupid #i didnt question it at all i thought that was just the obviously intended meaning of the song #and i was like damn this is pretty progressive for the 90s i wonder why no one talks about this song when theyre talking abt #popular songs about trans women at the time. i guess some of the stuff mentioned could potentially rub people the wrong way- #OH. SO IT WAS JUST ABOUT A WOMAN WHOIS PRAGMATIC AND BUSINESS CASUAL WITH IT. I SEE #EDIT THE LINE 'a voice that is dark like tinted glass' LIKE....U GET WHAT I MEAN

[onefey]

you're going about your normal day when, suddenly, surprise! you've been pokémon mystery dungeon'd!

unfortunately, due to budget cuts, the pokémon assigning quiz has been canceled. instead, you must spin THE WHEEL, assigning you a random, unevolved, non-legendary and non-mythical pokémon. you must now go on some sort of world-saving adventure as this pokémon. good luck!

tell me in the tags what you rolled, and how you feel about it - for bonus points, you can spin the wheel again for (or just take your pick of) a pokémon to be your partner.

bonus rules:

you're not shiny unless the wheel tells you you're shiny

take your pick of regional forms and evolutions (for example, if you roll vulpix, it's up to you whether that means normal or alolan vulpix)

apply whatever logic you like with regards to gender

have fun and be yourself!

#pokemon #pkmn #pokemon mystery dungeon #pmd #tag games #someone might've done this concept already but i had a worm in my brain you know. #i thought itd be fun to list all the unevolved pokemon... now i know there's only around 400 evolution lines total! #.. not counting mythicals legendaries ultra beasts or paradoxes #by the way! alongside the shiny result there are two other bonus results: an obligatory pikachu and... a surprise!!! #finally feel free to let me know if i misspelled something or accidentally included an evolved mon (other than pikachu) #sorry long tags ha 😅 i'm done now

[teleomancer]

how to solve your potatoes from sticking to the pan

are you trying to stop your potatoes to sticking to the pan? follow these simple pro steps to prevent potatoes sticking to the pan. easy to follow steps to not have potatoes stuck to your pan! [AD] potatoes have been sticking to the nonstick pan for centuries. here's how to unstick stuck stick potatoes from your nonstick pan. try adding more oil to your pan! add oil and they will stick less to your pan. using a nonstick pan also helps this. [AD] potatoes still sticking to the pan? try these other hacks to stop sticking pan potatoes. even pros do them! potatoes stick to pans in no small part because starch is sticky. consider using potatoes with lower starch, or a pan with lower starch. [AD] [AD] consider you may be using too much oil? consider using less oil in the pan, as it can make potatoes stick to your pan. potatoes can stick to the pan even in the microwave! moreover, these procedures can help to prevent potatoes sticking from your pan in the microwave. [AD] potatoes have less starch after they are cooked. add potatoes to pan only after they have been fully cooked. this can help sticking to your pan. now that you know how the pros do to stop potato from sticking to your nonsticking to your pan, consider How To Stop Onion Sticking To Your Pan

#hate nanoangstrom hate hate you know the line #appending 'before 2020' to all search requests here on out

[brookheimer]

favorite thing ab chatgpt is that if it doesn’t know something it’ll just start fucking lying. like blatantly fucking lying.

my dad teaches english classes and he just got a final paper with this sentence: “In terms of style, both poets are known for their use of imagery, but O'Hara's tends to be more straightforward and concrete, while Stevens' is often more abstract and metaphorical — for example, in O'Hara's poem "The French / Window," he writes: "A cat walks along the garden wall / and the tree waves its branches / The French / windows are blah" (lines 1-4).”

the thing about “The French / Window” is that it is not a poem that exists. at all. like, it was literally just written by chatgpt then inexplicably named as a famous frank o’hara poem. and it’s so. fucking. funny. sooo basically heads up for finals season — those of you who use chatgpt, be warned, because you will quite literally be citing nonexistent texts and your professors will show it to their daughters and together they will laugh at you endlessly and you will deserve it

#ah yes. my favorite o’hara line: ‘the french / windows are blah.’ #y’all trust chatgpt WAY too much this is embarrassing. imagine studying o’hara all semester and thinking this was one of the poems you read #The French / Window #loling #at least fact check it a LITTLE bit guys #frank o’hara #chatgpt #100 #500 #1000 #this got notes?? #5000 #10k #christ

[biggest-gaudiest-patronuses]

i'm begging you guys to start pirating shit from streaming platforms. there are so many websites where you can stream that shit for free, here's a quick HOW TO:

1) Search for: watch TITLE OF WORK free online

2) Scroll to the bottom of results. Click any of the "Complaint" links

3) You will be taken to a long list of links that were removed for copyright infringement. Use the 'find' function to search for the name of the show/movie you were originally searching for. You will get something like this (specifics removed because if you love an illegal streaming site you don't post its url on social media)

4) each of these links is to a website where you can stream shit for free. go to the individual websites and search for your show/movie. you might have to copy-paste a few before you find exactly what you're looking, but the whole process only takes a minute. the speed/quality is usually the same as on netflix/whatever, and they even have subtitles! (make sure to use an adblocker though, these sites are funded by annoying popups)

In conclusion, if you do this often enough you will start recognizing the most dependable websites, and you can just bookmark those instead. (note: this is completely separate from torrenting, which is also a beautiful thing but requires different software and a vpn)

you can also download the media in question (look for a "download" button built into the video window, or use a browser extension such as Video DownloadHelper.)

#for adblocking--ublock origin is my favorite but adblocker plus is also popular #also i once again highly recommend using firefox especially on mobile #to enable adblock on firefox mobile just click 3 dot menu > addons > addon manager > enable uBlockOrigin #that's for android i assume it's similar for iOS #update it is NOT similar for iOS bc Apple hates you. i'll write another post later #anyway. PLEASE USE AN ADBLOCK ALL THE TIME (except for specific websites you want to support) #your internet browsing experience will be so enormously improved #also on firefox if you want to get past a paywall click the 'Toggle reader view' button as soon as the page loads #(it's on the right of the taskbar. a little rectangle with horizontal lines) #works for most news sites by showing you the webpage text that is hidden under the 'you've run out of free articles' popup #doesn't work for everything but it's worth a shot

[clarisse-doodles]

inspired by this post, in which Damian does not know what Vine is

#sorry this was funnier in my head #but after i read that post I COULD NOT STOP THINKING ABOUT IT #gen z batkids is the most Cursed thing i've read today and i love it #at first i had so many Thoughts about how my brain CANNOT reconcile tim as anything but a 90s kid but then i read that line about damian and #i feel like they'd mess with him sometimes by randomly quoting memes in unison #almost started to overthink how in This Particular Timeline jason might have missed out on this meme because he was Not Alive #but for the purposes of this silly joke i choose to believe dates are irrelevant #that is all thank you #clarisse doodles #batfam #damian wayne #dick grayson #jason todd

[stil-lindigo]

bite of winter.

a comic about a princess who died in the snow.

--

creative notes:

--

all my other comics

store

#cw: blood #cw: gore #cw: dismemberment #cw:death #hope im covering all my bases there #the emily carroll inspiration is really jumping out on this one #tbh her comics were the main reason i started making them in the first place so maybe i can count this as a homage #snow might personally be one of my more beloved protagonists #she eats people but she does it in the name of love so its fine actually #i stand for womens rights AND womens wrongs #literally the type to rip a man's chest open and go 'oopsie!' #love you snow #ash will be getting her own comic later down the line #comic art #lgbt #horror #sapphic #queer comics #hearteaters #stillindigo art #stillindigo comics

[newttxt]

leashes for zosan

#one piece #zoro #sanji #zosan #nico robin #usopp #ive had this comic sketched for… probably months. but i finally lined and finished it!! #eesh… three comics in three days… this rate is NOT sustainable #im just incapable of not thinking about one piece dkfkdkkckdkc #i normally dont draw at all nov-feb bc i feel unmotivated and sad but hey!! not this year!! skckdkckdkkcdk #anyway i have the nonblurry zoro. featuring more of his uhhh body. but thats not going up here any time soon

[cemeterything]

sleeping with plushes is humiliating because they're the biggest snitches on your fucked up sleep acrobatics. every night i go to bed with a plush critter in my arms and every morning i wake up and they've somehow migrated to face the wall in shame like this

#🐉 #one time i woke up and they were all lined up against the wall like they were awaiting execution by firing squad

[herssian]

i don’t know where the notion that if you don’t give big bucks to an artist then you’re not really supporting them came from, but when people say even a tiny bit of monetary support saves an artist, it’s not for the aesthetic or the gesture of it all. i’ve been able to have actual drinking water on days i’ve been incredibly broke simply because someone bought a brush pack for 2 euros. in the most actual, literal way i could possibly convey this: the SMALLEST amount counts. in practice counts. people-get-to-eat-today counts. especially in this age of everyone and their mother being out to deplatform artists. there’s value in the tiniest of ways

#don't get me started on how sharing people's works helps bring in the money down the line even if all you did was reblog something #a little bit goes a long way #that is all

[ronanlynchbf]

tshirt that says NO LIVE ORGANISM CAN CONTINUE FOR LONG TO EXIST SANELY UNDER CONDITIONS OF ABSOLUTE REALITY

#i literally JUST finished hill house a few days ago and i already want to reread. Badly. it's sooo so so soo sooooooooo good <33333!!!!! #also completely enamored by shirley jackson's writing style i NEED to read everything she has written ever like right now.. #opening lines of ALL TIME btw 👆❗❗❗ #r.txt #the haunting of hill house #ALSO i've seen commentary videos on the tv show they made of hill house but from what i remember of it it's SO different from the book??? #i think they were all siblings in the show which is??????? like why would you change that part?? i love sibling relationships as much as the #next guy but i feel like the fact that none of them knew each other was such an essential part of the story like why would u change it.... #also eleanor was like. an entirely different character who was also already dead in the show i believe??? and dr. montague doesn't exist?? #hill house could've been really good as a show idk why they changed it up like that...like was the original story not interesting enough for #you or something?? WHO decided to make that change i just wanna talk 🤨