#Tallow oil News

[chemanalystdata]

Tallow Oil Prices | Pricing | Trend | News | Database | Chart | Forecast

Tallow oil, derived from rendered animal fat, plays a significant role in various industries, including food production, cosmetics, and biofuels. As an essential commodity, its price dynamics can significantly impact market trends and consumer behavior. Understanding the factors influencing tallow oil prices is crucial for businesses and consumers alike. The price of tallow oil is primarily influenced by the availability of raw materials, production costs, demand from different sectors, and global market trends. In recent years, the rise of plant-based alternatives has impacted the demand for animal-derived products, including tallow. As consumers become more health-conscious and environmentally aware, the market for tallow oil has experienced fluctuations in pricing.

One of the most significant factors affecting tallow oil prices is the supply of animal fats, which is closely tied to livestock production. Any disruptions in livestock supply due to diseases, trade restrictions, or environmental regulations can lead to a reduction in tallow oil availability, causing prices to spike. Conversely, when livestock production is robust and surplus fat is available, prices tend to stabilize or decrease. Seasonal variations also play a role in tallow production, with certain times of the year seeing increased slaughter rates, thus affecting supply levels and pricing. Additionally, competition from alternative fat sources, such as palm oil or soybean oil, can also impact tallow oil pricing. As these substitutes become more prevalent in the market, they can exert downward pressure on tallow oil prices, especially if they are perceived as cheaper or more sustainable options.

Get Real Time Prices for Tallow oil: https://www.chemanalyst.com/Pricing-data/tallow-oil-1333

In addition to supply-side factors, demand dynamics also significantly influence tallow oil prices. Tallow oil is utilized across various sectors, including food manufacturing, where it is often used in baking and frying due to its high smoke point and stability. The cosmetics and personal care industry also relies on tallow oil for its emollient properties. An increase in demand from these sectors can drive prices higher, especially if supply constraints exist. Furthermore, the biofuel sector has been increasingly exploring tallow oil as a renewable energy source. The push for sustainable and eco-friendly alternatives to fossil fuels has led to heightened interest in tallow oil as a viable feedstock for biodiesel production. As governments implement stricter regulations on emissions and promote renewable energy sources, the demand for tallow oil in biofuels is expected to grow, potentially leading to higher prices.

Global market trends, including trade policies and currency fluctuations, can also have a profound impact on tallow oil prices. Countries that are major producers of tallow oil, such as the United States and Australia, can influence global prices through their export strategies. Tariffs, trade agreements, and geopolitical tensions can affect trade flows, ultimately impacting supply and pricing. For instance, if a major producer faces export restrictions, this could tighten the global supply and lead to price increases. Additionally, fluctuations in currency exchange rates can affect the competitiveness of tallow oil on the global market, influencing pricing for both domestic and international buyers.

Another critical factor affecting tallow oil prices is production costs. The costs associated with rendering animal fat into tallow oil include labor, energy, and processing expenses. Increases in any of these costs can lead to higher prices for tallow oil. Moreover, environmental regulations aimed at reducing emissions and waste in animal processing can add to production costs, further impacting pricing. As consumers become more environmentally conscious, there is a growing push for sustainable practices in tallow production, which can lead to investments in cleaner technologies and processes. While these initiatives can benefit the environment, they may also raise production costs, influencing overall market prices.

Market sentiment and speculation can also play a role in shaping tallow oil prices. Traders and investors closely monitor supply and demand dynamics, as well as macroeconomic indicators, to make informed decisions. News related to livestock diseases, trade agreements, or changes in consumer preferences can lead to price volatility in the tallow oil market. For instance, if there are reports of a significant outbreak of livestock disease, traders may anticipate a decrease in supply and react by driving prices higher. Similarly, positive news regarding demand for tallow oil in biofuels can lead to speculation that pushes prices upward.

Furthermore, as the market for tallow oil evolves, technological advancements in production and processing may also influence pricing. Innovations in rendering technology can improve efficiency and reduce waste, potentially leading to lower production costs. As the industry embraces new methods, the supply of tallow oil may increase, contributing to more competitive pricing. Additionally, the exploration of alternative uses for tallow oil, such as in biodegradable plastics or as a lubricant, could open new markets and enhance demand, influencing pricing dynamics.

In conclusion, the pricing of tallow oil is a complex interplay of supply and demand factors, production costs, global market trends, and consumer preferences. As industries continue to evolve and consumer attitudes shift, the landscape for tallow oil will likely experience changes that impact pricing structures. Businesses and consumers must stay informed about these dynamics to navigate the market effectively. Understanding the nuances of tallow oil pricing can help stakeholders make informed decisions, whether for sourcing, investment, or consumption. As the demand for sustainable and renewable resources grows, the future of tallow oil pricing will continue to be shaped by a combination of traditional factors and emerging trends, creating both challenges and opportunities in the marketplace.

Get Real Time Prices for Tallow oil: https://www.chemanalyst.com/Pricing-data/tallow-oil-1333

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[strangelittlestories]

After we had finished rising up out of the clay, after we had spread ourselves across the spiked and shaking ribs of the world, we discovered two things.

First, that despite how much we believed, our world showed no signs that it was home to any gods.

Second, that it certainly did offer a home to *monsters*.

But we did not see why we should face the toothed maw of this earth alone. Why, just because the divine did not spring into the world fully formed, should our prayers go unheard? After all, if demons can sprawl across the peaks above us and cast their shadows upon our crowns, does that not imply a space from which deities might offer us their light?

A person named Jana was the first to turn our vision into action. Atop a mountain near their home, they could see a great beast - a dragon of rock and ichor and slime moss - squatting on the apex and drinking the sunlight. Jana and their people assembled supplies - candle tallow and lumber and fragrant oils - and the group began the climb to the summit.

They caught the monster while it slept (for these creatures slumbered months at a time, between their ruinous devastations). These canny folks pried apart its craggy teeth with levers and wedged its mouth open long enough for Jana to drag the cart of supplies inside.

Weeks passed. The dragon did not wake. Jana did not emerge.

Some of the people grew tired of waiting and gave Jana up for dead.

But some stayed, huddled beneath makeshift shacks and gathered round pitiful little wasteling campfires made of dried moss and dung.

Then, one day, the beast's mouth opened on its own. But its eyes stayed shut and no cantankerous breath issued forth to spread its slow death of sulphur, ash and nightshade.

Staring down its throat, the faithful saw a gentle glow.

They stepped into the mouth. Inside, the craggy passage was shored up with sanded wooden arches and decorated with softly burning candles. But the *glow*, the glow came from deeper still.

Traversing the corpse of this strange dreadnought (for it was clearly dead), they saw a creature that had been transformed into a building. Its dense flesh was calcified and hollowed out. Bones were shaped and chiselled into arches, beams, pillars. In its cavernous lungs, the air sacs had been turned into sparse cells furnished with sparse pallets.

They knew, when they saw this, that this was a place they could shelter. A place they could be safe. A place where - free from the ravages of beasts - they could begin to live.

And in its heart, there they found the thing that had once been Jana. It was a figure of light and smoke and absence. It was our first god.

---

In the times that came after, many new gods were made. Each born in the heart of some awestruck hellspawn or monstrosity.

Over the years, the presence of the gods sharpened our faith and with those blades of belief did we drive back the darkness. And with power, so did the gods become more distant.

Their monstrous temples, too, ceased to be places of succour and became places of worship. They turned from homes into holy houses. And, in their way, they became prisons. For we walled up our gods, who had once been our *friends*, behind blockades of reverence.

We forgot what it was that made these places holy:

That these temples were beautiful because people had made them and because people had lived in them.

And that our gods were beautiful because people had made them and because *people* had lived in them.

One day, perhaps, a person like Jana will walk down the halls of that first temple and drive a blade of faith into the first god’s chest.

And they will live in the empty temple and it will become beautiful again (for a time).

Perhaps.

[fallouthomestaedau]

food in the wasteland

this post is inspired by @newvegascowboy 's post on food in the wasteland (go check it out if you haven't read it, its wonderful), and it got me thinking, much of the world in fallout has one characteristic, in one way or another, there is always some group grasping onto the past, and i wondered how that could affect food

lots of folks hold recipes and family tradition close, and at the end of the world that's all some folks have, and with that thought i started wondering how culture would affect food and food would affect culture

a couple notes first, if yall will humour me

i wont be covering fallout 76 or prime (for now) as i have next to no knowledge of them

the Nuka world dlc will get its own post because of unique circumstance within the setting

this wont be all encompassing, it is a collection of thoughts and notes (which yall can use as a basis for any ideas)

yall are wonderful and enjoy

comonwealth

go to meats/eggs

radstag (doe,buck,etc)

brahmin (also used for leather, milk, fertiliser)

yao guai

deathclaw

deathclaw eggs

commonwealth fish

horseshoe mirelurk (young and adult)

mirelurk hunter

mirelurk eggs

(supposedly iguana and squirrel)

clam/oyster (farharbour item called oyster bucket, implies shellfish in general area (all other animals drop meat but it is less appealing or too much effort for everyday people)

major crops

mutfruit

razorgrain

tato

gourd

melon

carrot

corn

tarberry

all fresh variants aswell

foraged plants (food/medicine)

hubflower

bloodleaf

brain fungus

wild carrot flower

glowing fungus

wild gourd blossom

wild tarberry

wild razorgrain

wild mutfruit

wild corn

thistle

wild tato blossoms

silt bean

wild melon blossom

ash blossom

mutated fern flower

theoretical cooking components

butter

cheese

seed oils

tallow (brahmin or yao guai)

maple syrup/sap (maple trees are found in the commonwealth)

pre-existing recipes + theorized realworld components

noodles (ramen made by takashi): razorgrain noodles (alkaline water+razorgrain flower) cooked in broth (brahmin likely), may have additions

molerat chunks: cubed molerat fried in seasonings

radscorpion omelet: radscorpion egg mixed with milk, fried and filled with preference

stingwing filet: fileted and fried stingwing

yao guai roast: yao guai meat, cooked in a thin layer of water in a covered pan, cooked with chopped carrots and tatos (maybe some kind of seasoning or something)

radstag stew: cubed radstag, stewed with cubed gourd and chopped tatos, cooked with a splash of vodka (maybe other seasoning+carrots)

squirell stew: chopped squirell, stewed with chopped tato and carrots, seasoned with bloodleaf

mirelurk cake: chopped mirelurk mixed with mirelurk egg and day old razorgrain bread, fried in thin layer of oil

deathclaw wellingham: heat milk, razorgrain flour, and cheese in a pot till melted and thick, dice/grate tato's, after which mix them in then put to side to cool, mix deathclaw eggwhites till stiff, and fold into cooled-down mixture, place in can and bake

vegetable soup: cook vegetables and seasoning of choice till water becomes broth and vegetables are soft

deathclaw omellet: mix together a deathclaw egg and milk, dice carrots and or mutfruit for filling, fry and fill

sweetroll: mix milk, butter, razorgrain flour and an egg of your chosing, and bake into a small roll, cover with a sugar based glaze of choice

mirelur omelet: mix mirelurk egg with milk, fry and fill with prefference (like mirelurk)

pretty much any meat: fried/grilled/poached (use common sense)

moonshine: bobrov secret recipe

possible local foods

marinated roast beef

"lobster" roll

clam chowder

baked silt beans

clambake

yankee potroast

baked fish

boiled mirelurk

maple anything

fried clams

seafood soups

homemade razorgrain bread/rolls

new england boiled dinner

homemade doughnuts?

vodka

mutfruit cider/wine

wines made from most fruits

cornmeal breads

gravies

mashed tatos

boiled tatos

cooked/boiled vegetables

vibes of the food

hardy food, mostly local with a lot of proteins and carbs, stuff that lasts, especially through the winter. diamond city and goodneighbour have more high end food, good cuts of beef, venison and even deathclaw are found in the markets, takashi toils over hardy broths and succulent mirelurk paired with glowing fungus, fresh breads and high end cooking, down south and along the coast, theres lots of fish and mirelurk on the menu, small house gardens, while to the north there are many orchards, and fields, small by prewar status but mind blowing to folks who come from dc way, central boston is home to more merging of the local diets, but much more pre-war food, folks scrounge for food more than grow it. the food is almost reminiscent of the colonial days, lots of dried or canned goods

the island

go to meats

rad-rabbit

erratic/island radstag

yao guai

fog crawler

hermit crab

mirelurk

mirelurk hunter

commonwealth fish

mackrel

haddock

angler

barnacle

dolphish (dolphin creature)

wolf

clam/oyster (farharbour item called oyster bucket, implies shellfish in general area

crops (most likely to br grown on island)

corn

tatos

carrots most crops are likely shiped in, as growing conditions are rough

foraged plants

aster

black bloodleaf

blight

cave fungus

lure weed

raw sap (maple)

wild gourd (blossom)

wild mutfruit

wild carrot

hub flower

wild tato (blossom)

wild corn

silt bean

mutated fern

razorgrain (found growing feral)

theoretical cooking stuff

tallow

dolphish blubber

syrup (made from sap)

pre-existing recipe + theories of contents

chicken noodle soup: chicken thigh cooked with chopped carrots, razorgrain or cornmeal noodles and seasoned with black bloodleaf

ground molerat: cooked ground molerat meat

gulper slurry: gulper innards stewed with carrot and tato, seasoned with black bloodleaf

wares brew: alcohol distilled from sap

the captains feast: yao guai roast cooked with tato and carrots, cooked in vodka and seasoned with black bloodleaf

sludge cocktail: mix condensed fog, blight and water

seasoned rabbit skewers: fried rabbit and skewers seaoned with aster, black bloodleaf, lureweed and blight (fried in oil, oil coated rabbit as its cooked)

resilient sludge cocktail: condensed fog, bloodbug meat and rad-x

mirelurk jerky: dried mirelurk coated with tarberry juice

wolf ribs: rib meat of a wolf, seasoned with lureweed as cooked

possible recipes

chowder

cooked clam/oysters

boiled mirelurk

"lobster" rolls

ployes

clambake

needhams (made with tato)

mirelurk cakes

"indian pudding" made with syrup not molases

homemade "cornbread" (more bread like}

baked fish

fried fish

boiled fog crawler

cooked meats

homemade stews

fried eggs

homemade gravy

roast chicken

homebrewed alcohol

baked (silt) beans

razorgrainmeal (oatmeal stand in)

food vibes very hearty but humble, lots of seafood, meat heavy meals are meant for special occasions, salted foods are common, lots of preserved foods, very dense foods, very filling, typical of a town where you have to worry about fish people and ancient sea gods, it is the food of people who think that an easy week is half a day off after a full 50 hour work week, imported foods like mutfruit jam is saved for the guests kinda food

washington

meats

brahmin

molerat

yao guai

mirelurk

radroach

possibly iguana (iguana bits)

possibly squirell (squirell bits)

crops/plants

apple

pear

carrot

potato

mutfruit

crunchy mutfruit

cooking components

butter

cheese

tallow

pre-existing recipes + components and stuff

mirelurk cakes: mirelurk meat, eggs and potato starch, fried in oil/butter

noodles: potato starch noodles boiled in a simple broth

squirell stew: made with squirell, potato and carrots

cooked meat

possible recipes

boiled mirelurk

apple "jam"

potato bread

food vibes desperate and despair, most soil is unfarmable due to all the bombs, people eat what they catch, brahmin are sickly and produce precious little food, its inventive in a sad way, even with cleaned up rivers the fish are still unfit to eat, and will be for a while, the soil will take lots of tlc and hydroponics can only do so much, its a wasteland

the mojave

go to meats/egg

bighorner (used for milk, wool and hides)

brahmin (used for milk, fertiliser, transport and hides)

deathclaw

deathclaw eggs

gecko (used for hides too)

gecko eggs

perch

minnow

suposedly iguana and squirell (iguana/squirell bits)

molerat

crops (some imported)

crunchy mutfruit

fresh apple

fresh pear

fresh carrot

fresh potato

jalapeno

maize

mutfruit

pinto bean

foraged (and farmed) plants

barrel cactus

bannana yucca

broc flower

buffalo gourd

cave fungus

honey mesquite

nevada agave

pinyon nuts

prickly pear

white horsenettle

xander root

possible cooking components

butter

cheese

tallow

oil

chile oil

pre-existing recipes + components

brahmin wellington: brahmin steak, wrapped in ant egg puff pastry

caravan lunch: cram, instamash and pork and beans

desert salad: xander greens, topped with sliced barrel cactus, thin sliced dried brahmin meat and pinyon nuts

gecko kebab: gecko meat marinated in jalapeno and banana yucca

noodles: cornmeal noodles cooked in a broth

ruby's caserole: cornmeal crust filled with chopped molerat marinated in jalapeno and radscorpion venom

trail mix: fresh apple+pear, pinyon nuts and sugar bombs

wasteland omelet: deathclaw eg mixed with brahmin milk, filled with a mixture of blamco mac n cheese, mutfruit and lakelurk meat

possible recipes

Chateaubriand

onion rings (the strip)

ribs

cornbread

grits

tortilla

chicken fried steak

baked potato

mashed potato

homemade gravy

green chili stew

mutton stew (bighorner)

sagebrush salad

quesadilla

stuffed peppers

chile

sauted corn (corn, chiles. seasonings)

stews -soups

tamales

grilled maize

fried fish (near lake mead)

cactus fries

nopales

jalapeno poppers

sopapillas

homemade bread

homemade rolls

food vibes western-new mexico, the strip has more high end food but most of the mojave has more rural staples, very flavourful, kinda ranch food, keeps you going all day and makes you glad to come home, really homecooked vibes, lots of variations, like never ask for a recipe in a crowded room cause it will start a fight over whose grandma had the better recipe, lots of meat and vegetables, very little fish, not a lot of "pickyness" over food

zion canyon traditional

meat

perch

rainbow trout

yao guai

gecko

mantis

bighorner

molerat

plants

cave fungi

daturana

sacred datura

xander root

prickly pear

spore plant pods

bannana yucca

honey mesquite

pinyon nuts

cooking components

tallow

recipes

stews

fried meats

fried xander greens

fried fish

fried mushroom

roasted pinyon nuts

food vibes not highly intricate but somehow nostalgic, very traditional indigenous, simple in an uncomplicated way not a bad way, some of the best quality ingredients around, clean food and clean water, smoky flavors, food isn't meant to be showy or fancy, its meant to leave you full and happy as you spend time with family, its meant to be honored and not wasted

new California republic

meat

brahmin

deathclaw

deathclaw egg

gecko

gecko egg

fish

various wild game

crops

potato

onion

cabbage

maize

green mutfruit

fava bean

apple

rice

tomato

carrot

foraged

seaweed

recipes

shi rice: cooked rice served with a side of seaweed or fish

brahmin, any cut of meat grilled or fried

cornbread

grits

tortillas

cabbage soup

chile

cabbage salad

mashed potatos

baked potato

sauerkraut-coleslaw

pickled veg

jerky

mashed potato

baked potato

stews

soups

food vibes very diverse, lots of regional staples, San Francisco has lots of seafood while towns like Modoc have mostly brahmin meat and veg, Klamath has gecko, its very locale dependent ¨(out of character, fallout 1-2 is super bleak and sparse) food is often a matter of survival more than fancy, with the exemption of larger settlements and cities where imports are available and you can afford to experiment with food

[lionsongfr]

Crystalline Gala Cuisine

Been a bit since I made a festival cuisine, and since my old ones have been circulating, I guiltily figured I should make one for the Gala before it ends.  Gaolers and Tundras are both herbivores (though Gaolers also eat meat), but I headcanon that like most herbivores they will opportunistically eat fish, insects, and meat when given the chance. The dishes have a bit more mixing than the previous cuisine; in the Icefield you eat what you can and as much as you can to survive. Potato Onions are my replacement for potatos, because FR needs potatoes (and citrus and tomatoes and wheat and rice and spices).

Seeker Stew- originally a stew of necessity for traveling Seekers, it was made of dried Sea Grass, small Cragside Mussels, canned Common Minnows, Sour Elk milk, and spoiled Turnips. The dish was transformed back home, using fresh Spinach, meaty Olympia Oysters, Jumbo Shrimp, new Potato Onions, and…sour Snowfall Elk milk. Funk is flavor!

Shalefin in a Fur Coat- this uniquely named dish is a layered salad, like the layers of a Tundra fur coat. It is made of finely sliced pickled Shalefin fillets, grated Potato Onion, Gradish, and Honeycrisp Apple, and chopped hard-boiled Flecked Bushrunner eggs. The key binding ingredient is a flavorful mayonnaise made of Elk tallow, Dappled Clucker yolks, and dill.

Bear in a Cave Dumplings-a favorite of the Fae scholars of the Frozen Sanctum. It is a boiled or fried Potato Onion dumpling filled with fried Wooly Bear, Wild Onion, and Dryad's Saddle. It can be served with melted Elk milk butter and Winter’s Delight jam or a white sauce spiced with dried Dusky Mealworm and imported Golden Pepper.

Tundra Grub- a dish named after the main protein of the dish: a sausage filled with Tundra Grub meat, Longneck-grown oats, and Elk blood. The sausage is fried along with strips of Tundra Cactus before being added to an earthy brown sauce of Mycena Mushroom and Earthworms. It is typically served with an unleavened flatbread made of rye or Longneck oats, or a mash of Potato Onion.

Woodland Turkey Dinner- this was once a seasonal dish, but now is common year-round. While the star of the dinner is the roasted Woodland Turkey, the side dishes are just as essential. The most common is: Deep Sea Lobster and Jumbo Shrimp stuffing, roasted Winter Brussel Sprouts with a Superberry vinegarette, Tundra Grub and Potato Onion mash with Mycena Mushroom gravy, and Stonecorn rolls with Elk cheese and White Lace Honeybee honey. And last but not least, a Cinnamon and Honeycrisp Apple pie. A heavy dinner said to put even Sentinels to sleep!

Trunk Cheese- not actually cheese, but a cold meat dish made of fresh Bullephant Trunk (or Mammophant, though it is not as tasty).  The meat of the trunk is removed and cooked in a mix of spices and Wild Onion, and then poured and set with gelatin in the skin of the trunk. Slices are cut from the trunk and served upon rye bread with strong Wild Mustard and pickled Gradish.   

Edamame Soup and Pancakes- a popular yet odd combination of savory and sweet. This dish features a Chilled Edamame soup (heated of course, the chilled variety of plants grow better in the hot houses of Icefield) with large chunks of smokey Elk bacon, a sprinkle of thyme, and a dollop of Wild Mustard. The pancakes are made of nutty and mildly sweet Amaranth flour and served with Winter’s Delight jam. The soup is traditionally dished with a silver spoon, after a mighty Tundra king was poisoned by his favorite soup.

Warden’s Delight- a dessert, a snack, a spread upon rye bread, and a delight to every hatchie. It is a mix of Elk tallow, Spotted Seal or Wooly Walrus oil, fresh snow, and Winter’s Delight. As the mixture is whipped into fluffy peaks, it is traditional to sing “Warden’s Delight to fight off the night, no Shade or beast shall fill my sight. Drive away the hunger, drive away the cold, fill my belly and make me bold.”

Frozen Bouquet- flowers are rarity in the Southern Icefield, but this bouquet is made from flash-frozen flowers and fruits. After thawing they are quickly coated in a thin layer of crystalized maple syrup and then arranged into a bouquet. Often the bouquets have hidden meanings like Pretty Pink Mums for courting. Winterbelle for strength, and Wolfsbane for warning. But what every Tundra fears the most is a bouquet of Black Tulips.

 Crisp Morning Cider- Vodka is life to Ice Flight, the warmth in one’s chest in a land where winter never ends. And while most drink it “neat”, when rations are low then cocktails are the answer!  This drink is a common morning warmer and is a mix of White Lace Honeybee honey with hot water, Vodka, Honeycrisp Apple cider, and Cinnamon.

Boreal Brew-a tea made from the leaves of whatever green tree is available. Birch, Fir, Spruce, and Pine can all be brewed into an astringent tea with a citrus-y aftertaste. Unfortunately, Birch, Fir, and Spruce are typically harvested during Spring-Summer- but Pine is harvested during December. To help remove the bitter taste, Pine can be fermented with sugar for a week to a month (fermentation time depending on temperature) and then filtered and served as cold tea.

[titleleaf]

GALLIPOT PROJECT SHOP UPDATE 5/22

I've been doing sneaky shop updates for a week or two now but it's finally time to post about them! I've got a bunch of new historically-inspired stuff live on my BigCartel shop -- you can use the code SOLSTICE for 20% off your whole order from now through 6/21.

1840s-Inspired Shaving Soap

A nice puck of tallow shaving soap for use with a shaving brush or your regular-degular hands. Enriched with a shitload of other oils and lightly scented with Atlas cedar, frankincense, and patchouli. I've got an upcoming post about shaving and 1840s shaving soaps so stay tuned!

Carnivale Lip Tints

Three buildable shade options for the girlies (gn) formulated with mango butter, beeswax, and sweet almond oil. All three of these use historically-attested ~*~*lip rouge~*~*~ pigments, incorporating carmine; if there's any interest in vegan versions of these using period vegetable waxes/pigments, let me know!

Shades, top to bottom: Graham Gore Red; Royal Marine Red; Platypus Pond Pink

Historically-Inspired Perfume Oils

Sold in 5ml amber glass apothecary vials -- these are 1840s-inspired but otherwise completely modern because they won't let me distill any floral waters in my one-bedroom apartment. All citrus-based oils used in these blends are FC-free.

Francis Crozier - Ambergris, musk, rosemary, spike lavender, lemon, orange, and petitgrain

James Fitzjames  - Oakmoss, patchouli, Bulgarian rose, jasmine, neroli, and bergamot.

Hydesville Ghost - Atlas cedar, Bulgarian rose, rosemary, benzoin, myrrh.

Huile de Florida - Neroli, bergamot, lemon, rosemary, clove, rose geranium, bitter orange, and cardamom.

I had a ton of fun making these and I look forward to sharing them! These have been in the works since earlier this year and I'm hyped to get them out to people.

Some general updates: I've retired the Gallipot Project Etsy store because, whew, no kidding, Etsy's policies are bad bad. My first run of white Windsor soaps didn't turn out exactly how I'd like it to, but the second batch should be live and available before long. I'm also investigating other mid-19th-century soap formulations and their accompanying scents. Follow my projects and historical cosmetics and hygiene meta at my #unnamed terror fandom beauty project tag!

[sumerianlanguage]

Hi, I'm new here and I'm learning sumerian for fun. I'm trying to translate three descriptions and I would like to know if they are correct. As a bonus: I would like to know how the verbal chain works. (Aba Ur nu tuku) "the one with no legs" (aba hush suhur nu tuku) "the angry one with no hair" (aba i dùg) "the fat and sweet one". Thanks in advance. SILIM

Hi! You're on the right track, but here are my notes. My first note is that you don't need aba "who" - nutuku phrases don't require a head noun, as in sangdu nutuku "the one not having a head" i.e. "stupid person". Ur for "leg" is mostly used for the upper legs, thighs, hips, pelvis - I'd use paphal for the entirety of the leg, so Paphal nutuku "the one without legs".

Suhur nutuku would be "the one without hair", but it can't generally have other adjectives appended to it, since I'd read Hush-suhur-nutuku as something like "furious about not having hair". Instead, you can use hush alongside the adjective barngarra "bald" with a noun root, like lu "person", to make luhushbarngarra "furious bald person".

I means "fat" as in a noun, culinary fat (think lard, butter, oil, etc), but doesn't work as an adjective. If you're describing a person or animal, you can use kurushda "plump, fat" in a phrase like lukurushdadug "the plump, sweet (as in pleasant) person". If you're describing a foodstuff, I'd use words more specific to the dish in question, like iudu "goat tallow fat" or lal "date-syrup-sweetened" - do you have additional context for this phrase?

---

As for "the verbal chain", that's a pretty complex topic - one that one tumblr post can't quite cover! But the basics is that there are certain "conjugation slots" that each element can fit in, some of which are always used (like the verb root) and some of which are optional (like dimensional prefixes). The basic order is:

{verbal mood} or {initial prefixes i- a(l)- u- inga-} + {dimensional prefixes, corresponding to English pronoun prepositional phrases} + {initial person conjugation} + {VERB ROOT} + {final person conjugation} + {nominalization (if the verb is being subordinated)}

What initial/final conjugation looks like depends on if the verb is transitive and who the subject/object are, so may appear before or after the root (or both or neither). And don't forget that a given verb may have up to four different roots depending on tense/number/etc. If you have more specific questions on any of these elements, let me know!

[blubushie]

Please give us your World Famous Omelet™ recipe Bluey 🙏

BLUEY??

That's a new one and it made me giggle so ok.

Ok the secret ingredient is:

Nothing. Seriously, it's nothing. My omelets come out delicious because I don't fucken add anything. At home people often add milk to their eggs to get more out of them but DON'T DO THAT YOU'RE JUST DILUTING THE EGG!!

Here's how I make them.

Chop some green onions. Do this first cuz you won't have time later. Set 'em aside.

Get a tin of roast beef hash. You can use corned beef hash but roast beef hash works best. Now fry that up in a skillet. Don't add anything—it'll cook in its own tallow. Let it sit so it gets a good sear on the bottom, then scrape and stir. Keep repeating this until it's cooked thoroughly—will take about 8 minutes. Set it aside in a bowl when you're done, and keep the skillet on heat.

Take two large eggs, crack them into a bowl, and stir viciously with a fork until homogenised (whites and yolks blended thoroughly).

Spray skillet with nonstick cooking spray—I use canola oil spray.

With fork, drop a drop of the egg into the skillet. It should immediately begin frying. When it does, pour in the rest. If it doesn't, your skillet isn't hot enough. Make that shit hotter.

With egg in the skillet, begin slowly rolling the skillet to evenly distribute the egg over the bottom of the skillet while keeping the skillet over heat. Keep rolling the skillet until most of the liquid egg has turned firm.

Place skillet back on heat and get shredded cheese. I just use the bagged sharp cheddar, I'm not Gordon Ramsay. Get a fistfull and sprinkle it evenly around the egg—y'know, like you're cheesing a pizza.

TURN OFF HEAT NOW OR YOUR SHIT'LL BURN!!

Take your hash and add half of it to the omelet ON ONE SIDE ONLY. (Yeah we're only using half—use the other half for someone else's omelet, or tomorrow.)

Sprinkle on your green onions to your specifications.

With a spatula—or a fork, you heathen—work it under the lip of the side of the omelet WITHOUT the hash and carefully fold it over onto the hashed side.

Bring skillet to plate and omelet should slide right out.

That's it. You can add anything to these but the biggest thing is just not seasoning the fucken eggs. The eggs have enough of their own flavour. 🤷‍���️

[sugoiney-weaver]

A Guided Tour of the Fortress Blizzardpaddles

Starting from the top of the fortress, I have a mist generator on the roof

Above the entrance I have a public tavern and a small library. Archer towers surround my fort, though they've never been put to use.

Before the archer towers, I build this platform for my archers. Also never used. The platform in the center was originally just meant to keep snow and rain from falling into the fortress.

At ground level, we have corpse and refuse stockpiles, beehives, nest boxes, and a garden.

On the main floor, we have the trade depot right at the entrance. I separate my trade goods into two stockpiles: one for elves, and one for everyone else. I recently overhauled my military and relocated some of the barracks and archery ranges. at the south is my fishery, which is protected with iron grates in the river and glass blocks above. I'm not sure why but I have perpetual ice in the river. To the east are some new farms I'm building to scale up my dye and cloth production. I also have my surface hospital here, seed storage, and a mist generator.

Below I have archery ranges, soap making, my citizen's/residents tavern (recently rearranged) milling and pressing, farms, and farmer workshops. I'm proud of that tower sticking up out of the water. The river here freezes from mid-autumn to early spring but it was a race against the clock to get that watertight.

Here I have food & Drink storage for the tavern above. I also have a large library with hundreds of written works. Beneath the soapmakers workshops is a stockpile of lye, oil, and tallow. Below the farmers workshops is a stockpile for wool, milk, and processable plants.

Food and drink production, including butchers, ashery (supplying lye upwards), stills, and kitchens.

Storage and supplies for food & drink production, and block & brick storage. meltable objects are above the smelters for recycling.

Manufacturing level. I try to keep workshops grouped by supply chain, with stockpiles above and below in a way that makes sense. See below for an example.

Wood feeds the carpenters and the wood furnace. Fuel is near all the furnaces, kilns, and forges. Textile industry is grouped together. This requires quite a bit of planning, and learning from experience from previous forts.

TEMPLES! I started making quadruple-size temples for the faiths with ~100 followers, because the smaller ones were getting very crowded. Every temple has a bunch of instruments, and almost all of them have a dedicated performer. The large temples are built with steel block walls.

Nobles apartments, and museum.

Guildhalls. I'm starting to build more even if the guilds aren't established yet. As my economy grows more complex, there are a lot more job titles, so there are fewer guilds being established.

Residential quarter. This is my first time giving everyone a 4x4 bedroom. I used to do 1x3 bedrooms, which allowed me to fit 12 rooms per block. I think the dwarves prefer the extra space though. I spent several years renovating the bedrooms by replacing stone walls with porcelain brick, and they LOVE it!

Tombs. Too many tombs. Most of them are full, a lot of them are pets though. My dungeons is here, with my Cask of Amontillado'd werelizard in the northeast corner.

And finally, several layers below, is my cavern hospital. It's really nice to have a second hospital down below for when the Amphibian Folk come and fuck with us.

That's all for this fort. My FPS hovers between 8 and 15 so it takes about 15 hours to go through a single year. I don't want to be done with it, but it's getting unbearably slow.

[verseandvisuals]

Thanksgiving on AIP: A Love-Hate Relationship

Thanksgiving....where the turkey's juicy, the sides are endless, and the desserts could probably launch a thousand food comas. Except, this year, my plate was… modest. I’ve been on Autoimmune Protocol since May, and I’m in phase two of reintroductions. Long story short, green bean casserole (my all-time fave) didn’t make the cut. Green beans said, “Nah,” and my gut agreed. Ugh.

But let’s talk dessert. I attempted AIP-ish apple and sweet potato pies. Used almond flour for the first time since my Keto days (oh, how I’ve missed you) with a little cassava for structure. Let me tell you, wrestling that crust into submission was a whole WWE match. I was talking smack to it, and it was definitely talking back. Ended up crumbly post-bake, but hey, we’re calling it rustic charm. Taste-wise? Pretty damn close to the real deal...minus nutmeg, because I’m not that brave yet.

It wasn’t the Thanksgiving of my pre-AIP life, but you know what? It was mine, crumbs and all. So, what about y’all? Did you create AIP masterpieces or just stare longingly at someone else’s mashed potatoes and baked mac 'n cheese (damn, I'm drooling again)? Let’s share the wins (and the fails).

Edit: I also made an AIP-friendly Turkey brine. OMG...No gravy required, because the Turkey was delicious and moist. I also tried something new; I softened some Beef Tallow added AIP safe herbs and rubbed the turkey with it, WOW, delicious (amazing benefits for the body and skin, also, did you know McDonald's used Beef Tallow for their burgers and fries WAY back in the day when they first started out? Yeah, well Beef Tallow became so expensive because it is, they use bullshit oil to cook their foods now.)

This path to whole body healing is tough but so worth it. Im taking gut regimen supplements on top of weeding myself off of AIP with slow reintroductions. Everyone's body is different some will take a little longer to get to someplace more tolerable and some won't take as long. Either way, I appreciate all the support here. You guys are some fu*kn warriors!

Pre-bake:

[lesless]

well anyway I had meant to write out additional thoughts the other day but I never got around to it, so here we goooo

I am very much a person who enjoys a good home remedy, so I try them a lot & have had extremely mixed results. About 6? months ago, maybe more, I was starting to have consistent skin problems for the first time in my life. I have always gotten a zit or two, but I was getting several, puss-filled, painful, or deep cystic pimples. I stopped vaping (except when I drink, which has been 1/week max) in very early October. I also added in exercise, vitamins over the last 3-ish weeks however my skin was still unhappy. Past home remedies include:

rice water spray, which left my skin really happy & glowing but seemed to kick up small whitehead acne after 4-5 weeks

tallow, which again made my skin happily hydrated at first but then seemed to encourage really deep, painful pimples

tea water, which felt nice but didn't seem to do anything at all

Ice, which may have momentarily soothed bigger bumps but ultimately did nothing for the duration or pain

I also purchased some 'nice' skin care & a facial package, neither of which seemed to budge the needle at all. My skin looked & felt & was acting up just the same regardless of what I tried.

-brief aside-

About a month ago my stomach was swollen & painful as it often is because my intestines suck. I was googling home remedies & read about castor oil, which felt like snake oil to me. When I was at the health food store I saw it on the shelf for $7 & I thought to myself, that is not much to spend on being stupid & if it helps I will be relieved. So I did the stupid thing & poured some in my belly button & slapped a wash rag over it & secured it with my pajama waistband & went to bed. It worked to my amazement, but I thought it was a fluke, so I kept doing it, & it kept working, so I have been pouring it into my bellybutton & rubbing my stomach with it before bed every night for 3 weeks & for 3 weeks I poo every day lol. It is not a miracle, when I have food flares I still wake up swollen (less so but still), it did not fix all of my issues overnight but it did seem to make things move along at a more predictable pace. My belly skin was also super soft there when I woke up. I read about an hour of testimonials against it bc I was trying to talk myself out of it working, but it works, so I'll keep doing it even if it's just placebo effect.

While reading about it I came across several people who stated that it was also great for acne. Well now nothing has seemed to work, so I though whatever, let's try it. For a 3 days I put a very minimal amount on my face & woke up moisturized with diminished pimples! I haven't gotten a new one (aside from teeny tiny white heads that wipe off when I dry my face) & the old, big, painful lumps & dark spots are nearly gone. :3 It has been a week now and I will say that while at first it was acting as a very heavy moisturizer, now it seems to be drying my skin out so I am using hyaluronic acid beforehand.

I hesitate to recommend this for the face just yet, because often a thing can appear to be good for a week or so but end up causing a huge problem. Also, everyone is different. My friend SWORE by rice water but it just didn't agree with my skin. It could also be that I am nearly 2 months into greatly reducing my nicotine use. There are a lot of factors at play, but for now at least I am relieved that I have something that seems to be soothing my skin.

[chemanalystdata]

Tallow Oil Prices Trend, Pricing, Database, Index, News, Chart, Forecast

 Tallow Oil prices have experienced significant fluctuations over recent years, driven by a complex interplay of factors in the global market. This refined animal fat, primarily sourced from cattle and sheep, is used in a variety of industries, including cosmetics, food production, and biofuels. One of the primary determinants of tallow oil prices is the supply and demand dynamics within the livestock industry. As tallow is a by-product of meat processing, any changes in the production levels of beef and lamb can directly influence the availability of tallow oil. For instance, an increase in meat consumption in major markets like the United States and China can lead to a higher supply of tallow, potentially lowering prices. Conversely, factors such as disease outbreaks among livestock or changes in dietary trends that reduce meat consumption can constrain supply, driving prices upward.

The biofuel industry has also become a significant player in the tallow oil market. With increasing global emphasis on renewable energy sources, tallow oil has gained popularity as a feedstock for biodiesel production. Governments worldwide have introduced policies and subsidies to encourage the use of biofuels, thereby boosting demand for tallow oil. For example, the European Union’s Renewable Energy Directive has created a robust market for biodiesel, impacting tallow oil prices. Similarly, mandates for biofuel blending in countries like Brazil and Indonesia have further spurred demand. However, this rising demand for tallow oil in the biofuel sector can lead to competition with other industries that rely on tallow, such as soap and candle manufacturing, potentially driving prices higher.

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Economic factors also play a critical role in determining tallow oil prices. Currency exchange rates, particularly the strength of the US dollar, can affect the international trade of tallow oil. Since commodities like tallow oil are often traded in US dollars, a stronger dollar can make tallow oil more expensive for buyers using other currencies, potentially dampening demand and exerting downward pressure on prices. Additionally, global economic conditions, including inflation rates and economic growth, influence consumer spending patterns and industrial activity, which in turn affect demand for tallow oil.

Another crucial factor impacting tallow oil prices is the cost of alternative fats and oils. Tallow oil competes with vegetable oils such as palm oil, soybean oil, and canola oil in various applications. Fluctuations in the prices of these substitutes can influence the demand for tallow oil. For instance, if the price of palm oil increases due to supply constraints or geopolitical issues, industries might shift towards using more tallow oil, driving up its price. Conversely, if vegetable oils become cheaper, the demand for tallow oil might decrease, leading to a drop in prices. Weather conditions, agricultural yields, and trade policies affecting the production and distribution of these vegetable oils can therefore indirectly impact tallow oil prices.

Environmental regulations and sustainability concerns are increasingly influencing tallow oil prices. As awareness about environmental sustainability grows, industries are under pressure to adopt more eco-friendly practices. This has led to a greater emphasis on sourcing tallow oil from sustainable and ethically managed livestock operations. Compliance with these standards can increase production costs, thereby affecting prices. Moreover, regulations aimed at reducing greenhouse gas emissions and promoting sustainable agriculture can impact the entire supply chain of tallow oil, from livestock farming to processing and distribution.

The geopolitical landscape also plays a pivotal role in shaping tallow oil prices. Trade policies, tariffs, and international relations can significantly impact the flow of tallow oil across borders. For example, trade disputes between major economies can lead to the imposition of tariffs or restrictions on tallow oil exports and imports, disrupting supply chains and causing price volatility. Additionally, political instability in key livestock-producing regions can affect production levels and export capacities, further influencing prices.

Technological advancements and innovations in the processing and utilization of tallow oil are another factor to consider. Improved processing techniques can enhance the efficiency and yield of tallow oil production, potentially lowering costs and prices. Moreover, innovations in product applications can create new demand avenues for tallow oil, impacting its market dynamics. For instance, the development of novel bio-based materials and chemicals derived from tallow oil can open up new industrial uses, driving demand and influencing prices.

In conclusion, the pricing of tallow oil is influenced by a multifaceted array of factors, including supply and demand dynamics within the livestock industry, the growing demand from the biofuel sector, economic conditions, the cost of alternative fats and oils, environmental regulations, geopolitical factors, and technological advancements. Understanding these variables is crucial for stakeholders in industries reliant on tallow oil, enabling them to navigate the market effectively and make informed business decisions.

Get Real Time Prices of Tallow Oil: https://www.chemanalyst.com/Pricing-data/tallow-oil-1333

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[lovelipton]

Chapter 4

Smut warning: Masterbat!on.

It seemed a betrayal to imagine her. It was an unfair thing to lust for.

He grabbed the oil jug from atop his fire place, taking it to his night stand, coating his fingers as he sat down, trying to conjure up any other image.

The blood orange smell had lingered on him, adding to the difficulty of the situation. The tallow oil smelled like her hair. Perhaps he should ask a maid, at least one would be willing. The thought back to their lingering touches and wanting stares during his bath, pretty girls, older than his companion, their pale hands gliding over him with a wet cloth, how his hand slid down the girls back, how the smell could take him back if he gave in.

He stopped himself, mindlessly grabbing his neglected cock with the oiled hand, trying his best ignore his thoughts. He slid his hand, in the same memorized way from his youth and tried his best to be quick.

He thought about his wife, the salt air the first time he had her, a time where it was need and not want, the feeling of her thigh against his hand, her mouth on his. When she was younger, all those years ago in the brothel.

His hand picked up speed, he felt himself building to the needed climax. His head arched back, lost in older memory. He stroked his tip, grunting with his dependence on the budding release.

The stench of stale ale in the air, the mindless interlocked bodies her eyes pulled to. Nettles eyes would pull like that to any new thing shown to her, the ale was polluted with the stale wine.

If he stopped now he wouldn’t finish,  he was a man lost to his urges. His mind flashed to her, half dressed, undressed, licking her lips, laughing and looking up at him, mouth ajar for what ever reason. It felt wrong to imagine, he tried to think to anything else but a memory of her would cloud his mind and judgement for what was right. All he knew was what he needed to do. He was almost there.

He grunted with each stroke, on the brink of his anticipation paying off. He heard the knock at the door and couldn’t answer. He leaned into himself, tugging away mindlessly. The oranges danced with his building sweat. A coating covered him as he drew near than he had been in months, her round breast, revealed itself from her raven coils, he could taste his peak.

He could hear her calling his name, through their door, he didn’t know if he was half conjuring it.

“Daemon?”

His peak came with the swing of their door, a curious call of his name and a strained grunt at her intrusion.

“Sorry, Your Grace.”

Ever quick, she recognized his state, wide eyed to be sure with a quick apology and pulling the door back shut, he was past the point where he could stop himself. He dropped his cock as it spurted over the floor, the immediate guilt and relief flooding him together.

He placed his hands at either side of him, nearly delirious with the relief of his expectation, he steadied himself and recognized where he was, what he had done to get there, almost angered by the new clarity.

He could apologize to her to her enough to justify it, he had to apologize to her now for what happened. The door wasn’t locked on his insistence to his side, he should’ve spoken to send her away. He felt no control over it all, a deep desire settled in his soul over it.

He stood up hazily and got dressed, wiping the sweat off his skin and rinsing away all the musk that had developed in its arrival. He knocked the door of and searched her room to find it empty and unmade. He closed the door and made his way to breakfast through his room, he had no desire to see the state he left his in.

He felt hollow as he made his way to the dinning area, unwilling to face the myriad of emotions he could anticipate from her, he doubted he would look less that guilty at her, her face changing into something more desired now.

He walked in on her, in deep conversation with Maester Norren and Lord Mooton, she’s the first to recognize him in the room.

She stands as he would expect, a glimpse of shyness lingered in her expression, avoiding his eyes entirely, preserving her serious expression as the others join her greeting. He made his way at her side. They all sat together, going into a less intense version of the previous conversation , she refused to meet his eyes.

“You should ask him now that he’s here. Perhaps you’ll listen to him.”

She was never impolite, if she was angry her tone would say but she simply sounded flustered, with the same restrained anger she met him with more often than not.

“What is your request my Lord?” He stared at the fat country Lord, seemingly caught up in the throws of the previous conversation. He looked towards the girl, who focused intently on the porridge in front of her, idling herself by playing with it, breathing deeply to calm herself.

He wondered if she had cared about what she saw, if his worry would even matter after he heard what the Lord said, it didn’t seem to impact her day as much as he had.

“I’m simply curious about the possibility of you both splitting up, to find Vhagar and cover the Riverlands with your protection.”

He could feel his anger rise with the closing of the statement, seeing why there was need for the argument in the first place.

Did he think they sat on dragon back each day to waste time?

That they simply enjoyed the others reactions to the piles of bodies they’d stack every other week?

He felt Nettles heat leave her as he restated what seemed to be the same conversation to him. She was as anxious as she was angry.

 The girl couldn’t sleep for so long, at least having someone near her, making sure she would was a comfort. He doubted whether she would eat alone or take care of her self without his insistence. She drank herself to peace just the last night.

His grand plan never made her a causality, he recalled. She’d always go back to Rhaenyra’s side as he went after Vhagar. Even as a suggestion the girl was in danger by herself against Vhagar. No one dragon could stand alone against her.

He gripped the knife in his hand tightly, trying his best to rationalize his anger before he spoke. Did he think the girl was here in jest for company alone?

He felt a warm thing grab his thigh, shifting his demeanor to confusion , he looked down then up at her, a weary expression trying to reassure him, in some small attempt to quell a dragon’s tendency. He could feel himself calm, wondering if she used the same method on Sheepstealer before.

He turned back to the scared Lord, resting the knife down before he responded.

“It would be a useless feat, no dragon alone would stand against Vhagar, even I need someone at my side to make sure I return. Her grace is very adamant on that front.”

She moved her hand back to herself and he felt the warmth leave him, almost hostile in its departure.  Her food busied her as the conversation continued, over breakfast, entailing small notes about the following steps towards a quicker end to his nephew.

He checked on her throughout the conversation, sometimes justifying it by making sure she took note of certain places, other times to ensure her presence, just to gage her reaction. By the time they were done he was sure he had paid her more attention, against his better judgment.

“We will leave you both to discuss further, Your Grace.” The Maester stated before departing behind his Lord, it couldn’t have been after nine when he and Netty were finally left alone.

She was wearing a Targaryen red dress, truly made for court, she found a way to make it look like an appropriate dress for the occasion, it dipped low like a King’s Landing style he noted before turning away with he thought, entirely.

“Did you finish?” The question sounded common place out of her mouth , for a moment he felt the air get knocked out of his lungs.

His expression caused her to muffle a laugh, and he found, hearing the air leave her as well. For a moment, they waited for their composure to wash over them before the conversation flowed.

“I seem to have taken to making a fool of myself with you. I owe you my apology.” In a better light, he’d see it as a just remark to make, but even the knowledge that she had helped him to finish seemed wrong. The only comfort was that she didn’t know.

“ I think it is a new talent. You did avoid the notice entirely.” She said, stifling a laugh. He recalled the morning before, and he looked for the cut to explain the blood from a young lady. He seemed to lose his sense around her. He remembered how her voice sounded half fantastical at that time, the expanding of her in his thoughts.

“I was caught off guard, to be clear. Then the last conversation made me see red, I could imagine how you felt.”

The fire her hand stoked had yet to disappear, being around her seemed secretive and new. Her scent seemed alluring, her easy smile entranced him, so surely, he thought, he could breathe her like life itself.

“It’s done now, you have the day to recover.”

It was cruel, he thought, to desire her when he’d barely earned her trust. He only just started to see glimmers of the light Jace had written about. Had it not been for the prolonged and hollow description of her appearance, he would’ve thought the boy had half fallen for her. Now, he understood why the words felt the way they did, appearance or otherwise.

“You and Jace were close?”

He regretted it the moment he asked. He saw the way she transformed at the mention of his name, seeing her reaction to it, like someone had stabbed her through the heart.  She dropped the spoon for her food and rationalized the question. He wished he could move from it all together.

“He looked out for me, more than he did for the others.” Her voice lacked any emotion, like she was keeping a secret about them from him. Had he known either of them else, he would’ve thought he stumbled onto an affair.

“That was nice of him. He wrote fondly about you.” He held the goblet of watered wine to his lips as she gazed off to the side. He wanted to go back to the people they were before.

“He liked to care. One of the better traits he had. He’d get angry like you. That was a worse one.” He heard the hint of a smile, but her words hit him hard now. Jace was argumentative, never really taking to him like a father, more so a ward, more so an uncle, he supposed.

They had a shared grief over him over Viserys, and even as she seemed to close herself off from the emotion it caused, she cared enough to allow for the understanding. He knew he had taken to all the children in her own strange way, but even now, it seemed the first time he shared his grief rather than felt it alone. It had torn at Rhaenyra, he recalled, a mention of what they had lost would take her away from court, a sentiment he couldn’t share with her.

“I should go check on the dragons, I’m sure they’ll be glad for the break.” She stood up, distant and monotone, excusing herself without his response, walking away with the warmth. She left him cold and almost desperate.

He’d heard from the shepherds that she’d whistle to call Caraxes. In another light, it seemed as though they were singing through the whistling. She wouldn’t miss a day without feeding her dragon,  flying or not, dragons bend easier when fed.

Perhaps they understood each other better than he could imagine, they’d understand being hungry, he supposed, from her eating habits, it was a way to show love, to bond with such a new relationship.  The first rider of an eighty year old dragon was a big feat for such a small girl.

The rest of their day was spent apart until dinner. She had gone to Jonquil’s pool, a famously dangerous place for Targaryens, stopping by to announce it and then disappearing altogether for the evening period.

He lost himself in the letters, distracting himself from what now seemed like his worst impulse, responding to Lords who wished for protections, Lords who needed aid and the Lords at court who seemed to worry about the Queen, succession and all the things he was less glad to be away from now.

He was mapping out the route for them to take in the following days, when he heard the mouse of her presence. He called out twice to no response before their door eased open, an unkempt head of hair meeting him before her eyes did, a glimmer of light meeting him after the daunting day.

“How are you?”

 He asked, looking at the blue evening dress coming into view, hugging her frame as she made her way to him. He preferred her in red.

“It was fine, no murder attempt.” The ease from before still had yet to take back her voice, a trend he hoped wouldn’t continue in his presence. One he hoped he’d gain

“I should’ve gone next week, with the full moon.” In passing, she’d mention something akin to a superstition she held. He didn’t think she prayed to the seven, judging from the Septa’s reaction to her she didn’t intend to but some small beliefs held in her.

“You pray to moon gods?” He asked passively, drawing out a trivial conversation , just to stay with her for a while, before they went back to the day to day.

“A little faith is always good. I suppose Targaryens would believe in themselves.”  He looked up at her, comprehending the jab before returning to the map across his table.

“Then you should try it, unlike other Gods, your dragon will never disappoint you.” Unlike her Dragonstone bred peers, she never clung to the idea that she was a Targaryen. Unlike Addam and Alyn, she never claimed to be Laenor’s spawn or a Velayron.

She was simply a dragon rider, almost insulting the legacy of Targaryens with the refusal. It seemed more interesting than ill meaning, to him at least. What girl did not want to be a Targaryen?

“I wouldn’t prefer it, you’ve grown around men for too long, it makes the faith less believable.” 

He smiled down at his map, trying his best to avoid her quick remark towards his suggestion. He decided to deflect from it all together.

“You should sleep better tonight, or you can have the maester make you a sleeping drought.”

He could feel his heart rise at the mention. She still hadn’t told him about her lack of sleep. Her history at Maidenpool with Milk of The Poppy or the sleeping drought wasn’t more than a secret understanding he could never uncover.  Thankfully, she seemed unconcerned with the suggestion.

“I slept a while last night, I’m sure it’ll be better tonight.”

He recalled the dark bags under her eyes, the redden gaze that met his, the dirt from the day caked on her until this morning. He wondered if she would lie to him so carelessly, he glanced at her to see a look of understanding on her face. Perhaps she had forgotten, like with the Poppy milk.

“You didn’t look well rested?” He quirked an eyebrow to her, wanting to absolve her of the misunderstanding.

“I had a bad dream. I got up and couldn’t go back to sleep, hence the wine and tired look.” She fumbled with her hands, avoiding his look with the newly revealed information.

“The wine isn’t acceptable, I’d prefer the drought.” He sounded like his father the first time he visited Dragonstone after his wedding to his first Lady wife.

“ It wasn’t to sleep, I just..” She stopped herself, drawing his full attention to her now, this was a new conversation they had gone too.

“I just wanted to get rid of the thought of the dream, to lose some control over hearing the same thing repeatedly.”

She sounded like him when he justified his drinking to his grandmother after the wedding. He should wait, he knew he shouldn’t push to far with her, he’d get less understanding if she closed off entirely. The thought that she could be opening up was too tempting to ignore through, the hope she’d put the trust in him was pulling him like a tide to follow the conversation.

“What was the dream?”

 He sat down looking up at her, she seemed delicate with the candlelight around her. She was  water in his hands, he was scared to let go of her, for the first time they were as close has they had been because of her.

“ Nothing truly, I’m just a stupid girl who can’t quiet the stupid questions in her mind.”

Corlys had guessed that she was no older than ten and six, according to his ship mistress, she was a child on Driftmark with the others. He still had never heard her call herself a girl, now, she never seemed to capture the word well. He guessed she’d been an adult for longer that she was a child on the streets Addam claimed she resided on.

“What could be so bad?” It was half a plea to her, half a question for himself, what had plagued her thoughts so bad she’d need to escape her mind.

“I’ve been like the people we aid longer than I’ve been a dragon rider.” His shock from her answering the question couldn’t be concealed but she barely looked at him as she confessed her plight, he could only listen.

“They drop like flies, while I’m hunting the largest dragon alive, it doesn’t seem likely that I survive it.”

Her confession felt like someone had slapped him, she was almost mouse like now, quite in the space she held, dimming her own light, allowing the darkness to shine.

“I promised you..” He began forming some response, some sense of understanding in what she said, a comfort he’d given himself at the thought of her in danger, in that situation.

“ Yesterday, men clung to me begging for their lives to end, fathers and sons alike. Bigger and stronger than I’ve ever been. Terrified and dying because of the only thing that makes them not like me.”

Her voice was distorted with the anger and sadness that possessed her, he couldn’t remember the last time someone had been so open with him.

He’d give her whatever he could. He was never more sure that she’d never fight Vhagar.

“It was too much , all at once but I’m fine now.” He hadn’t hidden his demeanor, the divisive anger that guided his action. He had just wed at her age, she had a lifetime ahead of her, like Jace and Luke, like Viserys. She had children, chaos and adventures , written in her spirit.

It seemed a cruelty for her to doubt it.

“I meant my promise to you, Netty.”

He stared at her, catching her fallen gaze before it met his, staring past her, if she could trust him, even for a moment now, all would be well worth it.

“You’ll have a lifetime for yourself, I swear on Caraxes.”

 She chuckled at the implication, seeing it as no more than a false comfort to pull her out of her doubt. She probably had a lifetime of promises from men just like him. He had never meant anything more though, he could feel the promise seal into his very bones.

“It is all well now, Daemon. No need to drag Caraxes into nightmares.” She was joking, he felt as though he’d gotten too serious now. She’d retract the new position she held him in if he pushed anymore, he’d settle for her contentment now. His plan seemed to settle more together than ever now.

“Very well.” He stated as she sat down next to him. He informed her about their mission to Pink Maiden, then to track where he might go from there to try to ambush him. She was quiet for the rest of the conversation.

They ate in his room that night, a simple meal of Acorn soup , with small conversation about packing between them. He felt almost mad looking for a difference in her demeanor with him, waiting to see if the confession had changed anything between them, with a resounding no by the end. She was content with it between them and moving along as though it hadn’t existed at all. He felt trapped in a desert with no water around him as they finished.

She wished him a good night and closed the door behind her shortly after the meal. He was a deranged man he thought. The thoughts left him half mad, devouring him until he had to put it away.

Tomorrow would be a new day for him hopefully.

[mariacallous]

Crisco is a vegan cooking fat and an icon of the Ashkenazi-Jewish American Dream. 

For over a century, the strange, oily gloop has graced kosher restaurants, holiday cookbooks and hand-scribbled recipe cards in Jewish homes across the nation, becoming a (contested) symbol of Jewish American identity and culinary tradition . 

But how did Judaism get to Crisco as America is to apple pie? The answer lies at the intersection of early 20th-century consumerism and Jewish American culture. 

First, we need to take a look at the origins of Crisco itself. Debuted in 1911 as a product of Cincinnati’s Procter & Gamble Co., it started as a strange solution to a strange problem. Textile production skyrocketed during the Industrial Revolution, leaving America with a surplus of leftover cotton seeds. No one could figure out what to do with them — until chemists learned to extract the oil and combine it with hydrogen, which created a cheap alternative to animal-based fats like lard and tallow. Initially, Procter & Gamble intended to use the new substance to make candles. But they ended up selling it as a food product, instead. 

The public wasn’t totally sold on the idea. Aside from sneaky CEOs cutting costs by substituting it for pricier olive oil, cottonseed oil wasn’t typically used in the food business. It was primarily intended for soap, artificial dyes and explosives. There was even some debate over whether cottonseed oil is really a food (spoiler: it isn’t; Procter & Gamble would later switch to other vegetarian oils). 

Eventually it caught on with the help of some clever, if somewhat dishonest, marketing. But sales still weren’t remarkable among established Americans. Given the product’s versatile non-dairy, non-meat nature, Procter & Gamble’s PR team decided to give a hard sell to the nation’s newly minted community of Eastern European Jewish immigrants. One 1913 newspaper advertisement, printed in English and Yiddish and distributed throughout the United States, made the lofty claim that “The Hebrew Race has been waiting 4,000 years for Crisco.” 

4,000 years! 4,000 years spent wandering through deserts and across the globe, all for… non-dairy shortening? Shockingly, the ploy worked; American Jews went wild for Crisco — and haven’t looked back since. 

There are evident perks: It’s kosher, and pareve, too. That means that, when she has Crisco on hand, the good Jewish housewife doesn’t need to buy both schmaltz — for meat — and butter — for dairy — thus saving money and resources. And, a hundred or so years ago, Crisco was considered (or, at least, marketed as) a healthy alternative to traditional animal-based cooking fats. 

But more important was Crisco’s cultural significance. For new immigrants, the feeling of belonging was vital. There was a constant struggle between old and new, religion and nation, and tradition and assimilation. Here was a practical solution that didn’t require compromise. Kosher enough for the rabbi, stylish enough for the all-American woman and economical to boot, Crisco was a tasty, practical reminder that you could be both Jewish and American — and be so with class and tact. 

Procter & Gamble’s 1933 cookbook, “Crisco Recipes for the Jewish Housewife,” cemented the product’s popularity within the Jewish community. Each recipe was printed in both English and Yiddish. Offerings ranged from traditional favorites, like kugel, to American icons such as southern fried chicken and macaroni salad — all, of course, with a generous helping of Crisco. Despite the economic hardship of the Great Depression, sales continued to soar. Over the course of a century, Crisco grew from its resourceful beginnings to the heart of American Jewish cooking. 

In recent years, though, Crisco has amassed slews of controversy. For one thing, it’s been condemned for ruining the magic of traditional (i.e., schmaltzy) Jewish cooking with its sub-par flavor. Perhaps more shocking is the revelation that Crisco, marketed as an “all-vegetable shortening” doesn’t actually include any vegetables — at all. Even though it’s no longer made from cottonseed oil, Crisco’s modern key ingredients, soybean and palm oil, aren’t derived from vegetables, or even fruits, but from grains. They’re not particularly healthy or environmentally friendly, either. So, while definitely a little more edible, modern Crisco is not exactly a huge improvement on its cottonseed predecessor. 

Why do we continue to use Crisco? I think that, like with many Ashkenazi Jewish cultural rites, the answer can be most accurately summed up by Tevye in “Fiddler on the Roof”: TRADITION! So next time you bite into a Crisco-coated latke, or hamantaschen, or maybe even fried chicken, you too can follow in the footsteps of our foremothers and savor the unctuous, oily flavor of Jewish American history. 

[justhere4thevibez]

perused facebook for a few minutes just to see what was new since the last three (five?) months when I was on last. within five minutes I come across a post about "whipped grass-fed tallow lotions with quality essential oil scents" and immediately noped the fuck out. why. just... why??

[steak-n-popotoes]

FFxivWrite '23 - 20

Goat's milk - chilled Oatmeal - milled to rough consistency Tallow - leftover from kitchens Lye - from hardwood ash that fueled the same kitchen Peppermint oil - fresh-pressed

For those who don't condone the use of animal products, substitute milk and tallow for coconut milk, or in case of shortage, oat milk.

With a little assistance and course-correction, Beef had been able to read a few handwritten recipes from around the V&C building in his idle time. Empowered by his basic level reading skills, he then began hungrily studying every note and scrap of text he could get his hands on. This resulted in a flood new dishes at the break room table and a list of daily specials longer than the eatery's standard menu of offerings, and acclaim for each one.

However, success with the aforementioned recipe eluded Beef for some time. Though unlabeled, the preparation process and measurements for each ingredient were all present, so it wasn't difficult to follow. Indeed it was rather simple - perhaps a recipe for a candy of some sort - and the wonderful, rich scent seemed to support that theory. This assumption was tragically shattered the moment one placed the result of their efforts on the tongue. Doing so punishes the taste tester with a bitter, metallic tang that lingers on the palate long after it it is no longer welcome, despite visiting for a mere instant.

Not one to be cowed from a new culinary experience, Beef set the hard loaf aside, certain that something must have gone awry during the curing process. To that end, he endeavored to cure a new batch in a more controlled environment to prevent contamination from the other preserved products V&C had on offer.

Unfortunately, after another five or so weeks had passed, the result was much the same. What's more, when Beef looked for the original loaf he had cooked in order to compare with his new batch, he found only that the original had disappeared. Had someone really eaten the unpleasant thing? The entire unpleasant thing? Surely that could not be the case.

As Beef pondered the subjective nature of flavor and preference, Dimi walked past and spotted him from the corner of his eye. He had been heading out the side door to the river, a hamper of clothing and bedsheets under his arm. Laundry day.

The quiet Hrothgar man studied Beef's doings to ensure he wasn't getting into some kind of trouble. "Making something?" he asked.

Beef nodded.

"Smells nice." He paused, nose twitching. "Peppermint something. ...You the one who made this?"

Gale hovered over and examined the pale puck held out in Dimi's paw, but what she saw so surprised Beef that he turned around to confirm it with his own eyes. It was the failed first dish, chopped off the loaf into the shape of a single serving bar. Beef's face curled into a sour look at Dimi. How he could eat the stuff, Beef had no idea.

Dimi's expression remained as stoic as ever. "Was I not supposed to take it?" he asked. "We nearly ran out of soap, but nobody could find the recipe for the proper measurements."

Beef found himself on the receiving end of a head pat and a bit of a crisis. He'd been trying to eat soap for the better part of two moons?

"Good work, little alchemist."

[titleleaf]

Experiments In Early Victorian Skincare: A White Lip-Salve

(Find previous posts in this series here.) Finally, a perfectly ordinary skincare item just like every other lip balm and lip oil and lip tint I own, right down to the mutton suet content.

Who's ready to get just so kissable?

TO MAKE ROSE LIP-SALVE

Put eight ounces of the best olive oil into a wide-mouthed bottle, add two ounces of the small parts of alkanet-root. Stop up the bottle, and set it in the sun; shake it often, until it be of a beautiful crimson. Now strain the oil off very clear from the roots, and add to it, in a glazed pipkin, three ounces of very fine white wax, and the same quantity of fresh clean mutton suet. […] Melt this on a slow fire, and perfume it when taken off, with forty drops of oil of rhodium, or of lavender. When cold, put it into small gallipots, or rather whilst in a liquid state. […] This salve never fails to cure chopped [i.e. chapped] or sore lips, if applied pretty freely at bed-time, in the course of a day or two at farthest.

WHITE LIP-SALVE

This may be made as above, except in the use of alkanet root, which is to be left out. Though called lip-salve, this composition is seldom applied to the lips; its principal use consisting in curing sore nipples, for which it is an excellent remedy.

Citing this receipt is an absolute headache -- with minor variations this basic formulation for both red and white salve shows up in texts from the 1810s to the 1850s. You can find it in The Complete Servant, A New Collection Of Genuine Receipts, Mackenzie's Five Thousand Receipts... I swear this shit is like recipe blogging, minus the long copyrightable prelude. Tl;;dr, this recipe would have been in contemporary use at the time of the final Franklin expedition, but it would scarcely have been brand new.

Batch One

almond oil

beeswax

raw cocoa butter

sweet orange oil

Geogard ECT (a lip-safe, broad-spectrum natural preservative -- I bought it with watery pomatum use in mind but figured, fuck it)

Okay, so I lied about the suet, I'm sorry and I'll try to do better in the future. This is absolutely the most normie of these recipes as far as I'm concerned, after reluctantly subbing out the aforementioned mutton suet for an equally fragrant but much more anodyne fat, cocoa butter. It's a pretty standard recipe for a firm salve like I'd make with any other infused oil, though I'm skipping the alkanet here for firm and masculine Royal Navy reasons. Everything melted together readily enough in my DIY bain-marie, but I first smelled trouble when the fully melted liquid in the boiler had its own separated particles of fat. While the liquid still poured like a dream the resulting salve had tiny, faintly gritty blooms from the cocoa butter component on top as soon as it had cooled. The odor of raw cocoa butter — not unpleasant but definitely bitter — warred with the smell of orange oil, and while the consistency is certainly pleasant enough on the lip it wasn't everything I'd hoped for. I'm pretty spoiled for only the most modern and standardized commercial projects, so this minor variation troubled me.

Batch Two (pictured here alongside some cold cream tins)

olive oil

beeswax

shea butter

sweet orange oil

Geogard ECT

For batch two, I did indeed use olive oil, paired with shea butter as has become my usual suet/tallow substitute in these experiments, but I found myself with a problem I hadn't considered: what, to an early Victorian, makes olive oil "the best"? We can probably assume this excludes obviously-oxidized, rancid, or adulterated oil, but would a Victorian cook prefer a pungent, peppery oil or a mild one? Would they be accustomed to working with a Mediterranean mainstay like olive oil at all?

Mrs. Beeton's Book of Household Management gives an outline on the uses of olives and their oil that sure makes it sound like a common enough ingredient in the middle-class English home, albeit one of limited usage:

There are three kinds of olives imported to London,-- the French, Spanish, and Italian: the first are from Provence, and are generally accounted excellent; the second are larger, but more bitter; and the last are from Lucca, and are esteemed the best. The oil extracted from olives, called olive oil, or salad oil, is, with the continentals, in continual request, more dishes being prepared with than without it, we should imagine. With us, it is principally used in mixing a salad, and when thus employed, it tends to prevent fermentation, and is an antidote against flatulency.

But Mrs. Beeton gives us no clues about what flavor profile is to be preferred or how to distinguish a good olive oil from a bad one. Modern preferences regarding olive oil in the US and UK alike are shaped by 20th-21st century fashions in cuisine and diet, from Tuscan cooking and the Mediterranean diet to concerns about free radicals and triglycerides -- I prepared this batch of salve with the tail end of a bottle of imported EVOO, certainly a product of all those influences -- but after all, we're not eating this stuff outright, we're just rubbing it on our lips, or nipples. The perfumer Charles Lillie makes an assertion about the forms of olive oil most suitable for mixing with fragrance:

(He also marks out the best olive oil in terms of its price -- fourteen shillings per gallon in 1825, around £52 GBP adjusted very broadly for inflation. Which doesn't help me now, but ok, cool.)

What if we look earlier? Friedrich Christian Accum's 1822 treatise on the adulteration of commercial goods warns of the risk of contamination with lead, and of the deliberate dilution of olive oil with other oils like poppyseed, not unlike the modern traffic in counterfeit EVOO. "Good olive oil," by Accum's definition, "should have a pale yellow colour, somewhat inclining to green; a bland taste, without smell; and should congeal at 38 degrees Fahrenheit." So it certainly sounds like the pungent, peppery oil I might use for the dinner table (or indeed on a salad) is right out, but gorgeous Georgians and vile Victorians were out here performing DIY tests for detecting adulterated oil just like I am when I get paranoid about my California Olive Ranch EVOO being secretly 90% canola or something.

Olive oil was even more popular with 19th century pharmacists than with salad-makers due to its abundance of applications, both external and internal. (In the spirit of my original meta, I have to say here: lube.) Even so, would a salve like this one really find its place aboard a polar expeditionary ship? A rosy alkanet lip stain is right out for most occasions, but chapped lips and chapped nipples are facts of life in all climates, and I don't have any reason to think personal sundries along the lines of Crozier's ill-fated tea and sugar would be excluded from officers' belongings, perhaps those of ordinary ratings as well.

Gentlemen in the civilian world and Royal Navy alike might stock their own medicine chests for travel and day-to-day use; these chests contained independently-sourced materials making for a range of self-treatment options for complaints both minor and major. The National Maritime Museum currently holds one of Sir John Franklin's own medicine chests, looking very handsome with brass fittings and its own set of scales for dosing; fellow Arctic explorer and Franklin searcher Sir William Edward Parry owned another glorious example of the same, handsomely made and stocked with painkillers, laxatives, and much more. Judging by its survival it's evident Franklin's own chest wasn't recovered from any wreck, but we know that the final Franklin expedition carried at least one communal medicine chest aboard, as it was found abandoned at Victory Point.

This chest isn't one of the luxe private articles marketed to gentlemen like Franklin and Parry but a prosaic piece of luggage intended for organization-wide use. Alongside opium, camphor, ginger, and Tolu balsam the Victory Point chest contained peppermint oil and a two-ounce bottle of olive oil. No one would waste such things on a remedy for chapped lips, certainly not at the "abandoning our ships and sledging to our doom" stage of the expedition, but it seems plausible enough to me that the private version of one of these chests might contain a personal care product like this one, whether homemade by a loved one or purchased as a commercial item from the same pharmacist who sourced the more potent medical preparations alongside it. Maybe more realistically, such an item would find its place alongside hairbrushes and tooth powders -- as more and more materials are able to be recovered from the wrecks of Erebus and Terror, I'll be really interested to see what further personal items are able to be recovered.

If you're interested in the contents of these personal medicine chests and that of the Franklin expedition chest, please run, don't walk, to Dr. Marieke M.A. Hendriksen's wonderful paper "Consumer Culture, Self-Prescription, and Status: Nineteenth-Century Medicine Chests in the Royal Navy". (Hendriksen does wonderful work around the material culture of medicine in general and I'm so jealous in the best way of her work around Early Modern consumption and taste.) Richard J. Cyriax's 1947 article "A Historic Medicine Chest" treats the individual contents of the Franklin chest in some detail, and is absolutely worth a read. There's another topical remedy for skin ailments lurking in Cyriax's account of the medicine chest contents that I'll be getting to very soon in this experimental series…

Would there be any interest in a tinted version of this salve that does incorporate an alkanet infusion? I've made so many individual salves and balms and whatnot as a part of this project that I'm planning on putting them up for sale on BigCartel; Etsy would be way more convenient apart from every other thing wrong with Etsy as a selling host. Let me know too if there's any other kind of receipt recipe from this era you'd be interested in seeing and trying, even if it's more likely to be found in the civilian world than at sea.