#that post over there
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in the hour or so it took me to draw this op turned reblogs off
EDIT: reblogs are STAYING OFF. op was right and correct and i have never regretted making a post as much as this one. if you want to reblog my art you can reblog something else from my blog. or commission me, lord knows i deserve financial compensation for the nightmare this post has put me through
#art#i had to block multiple people because of this post and i easily could have blocked more#do you guys have any idea how exhausting it is to hear 400 people make the exact same unfunny joke each thinking they're being original#or worry that another person might get harassed over a post i made because of the way people are talking about them#or be harassed/insulted YOURSELF because some people don't know how to fucking behave#you guys don't get reblogs back. you should be grateful i'm leaving the post up at all.
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fandom wiki simulator
#🐠.jpeg#eyeing pn fandom wiki especially#fandom in general is a fucking rancid site but like#pn fandom wiki is responsible for half the misinfo and rumors all over pn fan spaces to this day#cola banger posts
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BDS added this section to their boycott page and I think people really need to read it:
[source]
please remember, pushing unorganized boycotts without carefully fact-checking every company in the list can be actively HARMFUL to the boycott movement.
#a reminder seeing that people were tagging that BDS post with companies that aren’t on the list#if you want to personally avoid a certain company the fine#but STOP promoting grassroots boycotts over the actual boycott list!!!!!
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Sons Of The Labyrinth or The Things Our Fathers Do To Us
#tentatively unprivating to post this...might have to private again if the bots attack#death //#icarus#minotaur#daedalus#comics#greek mythology#pulled out my old classic greek myths book to go over the mythology for this and man...#daedalus was kind of a piece of work huh#art tag
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(Trying to flirt) if we were in a time loop together I would try to save you every time even if I knew it was futile. I would go insane for you
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[ID: a screenshot of the “Bad Art” coloumn of the table shown in the original tweet.
The sections are: “makes you feel weird”, “saps energy”, “sets off a downward spiral”, “confuses the mind”, “produces stagnation”, “weed” (as a drug analogy), “unstructured and obsessively anti-rhythm”, “instinctively recognised as a scam”, “a malevolently bad map”, “obfuscation, lies, resentment”, “wises to destroy the canon”, “mocks the concept of values”, “enfeebles life”, “spits on beauty and actively celebrates ugliness”, and “bad art is whining, coping, seething, and a waste of time”.
End ID]
Tag yourself as this list of “bad art” features, according to a twitter fascist
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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
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I fucked up
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"Who Is Superman? A Private Interview with Lois Lane" a fancomic about hope and connection.
I've had this story in mind for so long and I'm very excited to be able to share it at last. Thank you for reading, and happy Lunar New Year!
#superman#clark kent#lois lane#clois#dc comics#my art#fancomic#long post#my immigrant clois love story agenda is HERE#I have big feelings over the superman private interview canon event- how differently an asian lois would make that scene play out#jl remix
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Call him fermentation weight the way he presses my pickle
#sorry im still chuckling over this#posted this on twit earlier lmfao#chilshi#chilchuck#senshi#dungeon meshi#dunmeshi#my farts
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Reblog the fundraisers you mfs!!!!! I don't know why you all skip those to reblog some pic of a banner saying "FREE PALESTINE" or of news from Columbia University! Literally these people from Gaza have made an account on Tumblr and is writing in english to communicate what they need and you all are coming onto my blog or on the tag and not reblogging their posts. We have people both Palestinian and non Palestinian vetting the fundraisers! I mean more the reblogs, more the chance of the fundraisers gaining momemtum, the more there would be a chance of a donation. Please donate if you can and reblog!!! and follow them if it is possible.
@/mohammedayesh has posted about getting leaflets, telling them to evacuate Rafah. They are very low on funds. Go follow them and reblog their posts and donate if possible.
We have @/haneenatya too whose mother is suffering from eye stroke and need to evacuate. Please I have been following them for some days and it doesn't seem their own posts are getting much attention.
Follow them! They are on tumblr. Reblog their posts and donate. The protests in universities are being done on account of them. They should be our focus.
(EDIT: on re-reading my post it seems as if I am dismissing all that the students of universities are doing. I am not. I just meant, since all of it is to help Palestinians, we must not ignore them when they ask for help).
#free palestine#don't only reblog popular posts#reblog posts these people are making from Gaza#I know we all struggle financially#which is why I think if we can get more and more reach then out of those people at least some maybe able to donate#their blog names are those which I have mentioned#please look at their posts#P.s. i have edited in some links please click on them and you will be redirected to the blogs of both the gazans#a popular 11k notes post has nothing over your attention on them
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god imagine logging on one day and learning:
the amv you made for a relatively niche ship a couple years ago has gotten a huge spike in views out of nowhere
a massive youtuber apparently stole it to put in his video essay because he just couldn't be bothered to watch the actual show???
the only reason people know about this is because some guy dedicated half of a 4-hour long video essay to calling the guy out for never having an original idea in his life.
like genuinely. how do you even begin to react to that
Edit: I am not the op of the amv!!! That is someone else!!! Please don’t spread misinformation!!!
Actual op’s (who is not me) reaction to this:
id in alt text
#hbomberguy#james somerton#nifty’s junk#pls read the edited part I don’t want to get a callout post over this 😭
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thinking about her (three sword style Nami that Oda drew for One Piece magazine vol. 13)
I have not been able to stop thinking about her ever since I saw this design. I took some liberties with the outfit, giving her more of a sports bra and biker shorts and a sleeve (I am not sure if it is a sleeve or haki, I am running with it)
#one piece#nami#cat burglar nami#my art#looking up the original picture to post together with the sketch made me stumble over figurines for this illustration#oh so very tempting
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my dead goth son and his friendly neighborhood personified concept of insanity
#really happy with how michael turned out :] i might stick to this design#rapunzel ah glowy hair <3#i do need to workshop gerry though orz#have been working on this during breaks from my other projects and god it took way too long to finish#fun fact the final file for this is over 2gb 👍 forgot i was recording the timelapse#i could post it if anyone would be interested#the magnus archives#tma#michael distortion#michael shelley#tma michael#tma distortion#gerard keay#gerry keay#tma gerry#gerrymichael#doorkeay#technically? i’m not one to draw ship art usually but this one’s close enough i think#tma fanart#fanart#my art#digital art#illustration#magpod
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PSA: i keep seeing posts about staying cool in extreme heat that include advice like "gatorade is bad actually!" and "don't drink fruit juice it'll just dehydrate you!" and neither of these are true!
regarding fruit juice: there's apparently a misconception that Any Sugar At All will dehydrate you, and that's simply not true. yes, sugar will make you pee more when consumed in large amounts, but 1) the natural sugar in fruits won't do this to you 2) great news! a lot of fruit juices exist without any added sugar in them! 3) honestly even having a glass of the fruit juice with added sugar won't completely dehydrate you as long as you're also drinking water throughout the day. if its hot you deserve a cold treat of a drink!!! can't go wrong with fruit juice!!!
regarding gatorade: maybe this isn't an every day drink, but guess what: if it's 110F/40C or hotter outside, and you don't have AC, or you're moving around a lot outside of the AC, and you're sweating buckets: that's when you drink a gatorade.
gatorade exists to replenish all the electrolytes (salt) and glucose (sugar) that you sweat out. YES it is meant for athletes to drink during intensive work outs and not necessarily for people who aren't doing that kind of exercise. BUT GUESS WHAT! when you're sweating buckets because you had to walk to the bus in extreme heat, that's intensive exercise. please feel free to drink a gatorade after that! that's its intended use case!!!!
no: neither of these drinks should be a total replacement for water. but drinking a lot of water and then treating yourself to a fruit juice with lunch is a good idea!!! drinking a gatorade becuase you just had to walk for 20 minutes in the heat is a good idea!!!
Please Stop Spreading Misinformation About Drinks!!! It's fine if you drink things that aren't water!!!! Yes you should probably always be drinking water but drinking something else As Well isn't going to hurt you!!!! okay!!!! its fine!!!!!!
honestly so long as you are consistently getting Any (non-alcoholic) fluids in you, you're doing great!!!!!! okay!!!! i love you stay safe <3
#also: drinking A Soda or A Coffee isn't going to completely dehydrate you if you're drinking other fluids tbqh!!!#its fine!!!!! its fine!!!!!#drinks#heat#dehydration#this post exists because i'm mad at misinfo but also#this is for my homies who hate the taste of water and struggle to stay hydrated#because people have told them over and over again You Must Absolute Drink Water And Nothing Else and so they just don't drink anything#listen!! hey!!! whoever told you that was lying!!!!#drinking Any Fluids At All (yes even with caffeine!!) is better than Not Drinking Anything#please hydrate!!!! it's okay if that hydration isn't water!!!!#honestly i tried to be extremely non confrontational in this post but im pretty sure i've seen people suggest flavored water packets#but say no fruit juice ever. and that's insane.#it's all fluids baby!!!!!!!!!!!!!!#so long as you are drinking fluids you are combatting dehydration#YES water is the best option HOWEVER. if you drink things that aren't water that's also okay! i promise!!!!!!!!
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