#shrimp photos spam when??? | Explore Tumblr posts and blogs

manonamora-if · 2 years ago

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hia. errr... its kinda a weird ask... i read your guide thingy (im trying to be more supportive but i have hard time enggagin) and you said to not behave like a bot. im mainly a lurker (not comfortabel sharing stuff about me online) but i don't want my fav author think im a bot when i like thier stuff. what do i do?

Hi Anon,

I (and your favourite author) appreciate your efforts. <3

Lemme make you a small tutorial to not look like a bot when you are liking their stuff.

HOW NOT TO LOOK LIKE A BOT

What is a bot?

A bot is an autonomous program that interact with systems and users on the internet.

On Tumblr, they may follow or like account (or send users some weird spam links). They often will not have a personalised account (avatar, colour, posts and reblogs, etc...) or will be very obvious spammer (risqué/famous people avatar, weird letter/number name combo or obvious p*rn words, spammy posts/links). The second one usually don't follow accounts.

Aside from the spammers... I don't understand why the other ones exist.

The annoying thing about bots following you is that you can't be sure if this is an actual lurker person who just want to enjoy the ride or an actual bot. For someone following a bit the stats and guessing the potential engagement for posts/announcements, they are really a bane.

You could block and report them, but I can't be bothered (unless it's too obvious) because there are a lot of them. I know some people who block any account that is not a little personalised (see below).

For example, this is what I have in my Follower list for @crimsonroseandwhitelily (I blurred the name, in case the accounts are real people). I think 2 or 3 of those are actually account, but I am not sure.

[ID text: In the Tumblr dark mode, the image shows a screenshot of a blog followers list. All names are blurred, personalised avatars and some blog description are blurred too. /end ID]

What can I do not to look like a Bot?

[ID text: Screenshot of the top of the Edit Appearance Page, showing a basic, newly created account. The account is named "not-a-bot-temporary" and has one of Tumblr's basic lozenge avatar and grey dotted background. /endID]

This is my totally not a bot account made for the purpose of this post (will delete it later). It is very plain and has nothing. Aside from the name, it could pass as a bot (i just need to mass-like stuff and sent people weird links :P).

So what can you do?

1. Change your avatar.

Below are the basic Avatars.

[ID text: a screenshot of Tumblr's basic avatars. /endID]

The easiest way not to look like a bot is to change it to any kind of image. It can be literally ANYTHING you want: something you like, something you hate, your fav celebrity/author/artist/..., a planet, a flower, a meme, the letter R...

Here, I made a few of them on Canva:

[ID text: an image with 10 spaced-out squares. The background is Tumblr blue. The squares represent the following: the letter r in a white background, a lineart of a flower on a green background, a picture of a nebula (?), a drawn plate with 3 sushi (salmon, egg, shrimp) on a yellow background, a picture of Terry Pratchett holding an owl with spread-out wings, a vector picture of a forest, a rainbow on a light blue background, a picture of dew on a green leaf, a lineart of a lion on an orange background, a picture of a pizza. /endID]

Use that, take your own picture, do whatever. But change the basic avatar.

How to do that?

In the Edit Appearance page of your blog, click on the Edit Appearance, then the Avatar picture and Choose photo. Upload the one you want.

[ID text: same screenshot as the second image, but the avatar is the letter r on a white background. /endID]

Not-a-bot me chose the letter R.

2. Chand the background picture.

Same thing as before. Add whatever you want. Don't want to show yourself to the internet, no worries: it can just be a picture of a colour.

How to do that?

In the Edit Appearance page of your blog, click on the Edit Appearance, then the little pen under the Save button and Choose photo. Upload the one you want.

[ID text: same screenshot as the previous image, but the background is green. /endID]

Not-a-bot me chose the colour green.

3. Change your tag line/description.

When the description is empty, it shows as Untitled in the follower list (or in the user's language). You can change it to whatever you want. It can be a quote you like, your nickname/pronouns, what you enjoy doing on tumblr or key smashing...

A few options if you can't think of one:

I am not a bot, just a lurker.

Lurking is my passion.

Fancy seeing you lurking here.

GREEN.

What am I doing here?

How to do that?

In the Edit Appearance page of your blog, click on the Edit Appearance, then the empty line under your blog name. Click Save to save what you added.

[ID text: same screenshot as the previous image, but the text now shows "Def Not a Bot" as the title and "I promise I am not a bot" as description. /endID]

Not a bot me added a tag line and changed the visible title when you click on the avatar.

And you are done!

If you want to go further:

Add a post to your blog

Reblog posts of stuff you like

Change your Blog Theme (Edit Theme button in the Edit Appearance Page)

I hope this helps! Enjoy your lurking!

#ask box #tutorial #long post #free avatar

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neoheros · 5 years ago

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sneaking out headcanons feat. gym 3 squad ♡ — also this is all gonna be set in an au before or without the quarantine, so don’t leave your house please!! social distancing is important and people are dying!!

kuroo tetsuro

listen LISTEN

sneaking out is terrible and you should never do it because it’s dangerous and risky

and you as the woke and understanding gen z that you are definitely respected that

but , BUT , BUUUUT !

the minute your boyfriend snapped you a photo of him in his car with him rubbing his tired eyes captioned “couldn’t sleep, dreamt of u”

your morals were OUT THE WINDOW and now it was your turn >:// !!!

kuroo: i know it’s 4 am but what’re the chances you’d hop out for a quick trip to chick-fil-a 👉👈

you, purposely taking two minutes to reply: why are you still awake

kuroo, who knows you like the back of his hand: babe don’t lie to me, it’s embarrassing for the both of us x

so you agree !! because it was kuroo, the love of your life, the man you’d simp for, and he’s paying for food so hell fricken yeah

you throw on a hoodie, lock your doors, fluff up the bed to make it look like someone was sleeping in it just in case and you gently make your way towards your window

due to personal reasons, you want to pass away

you suddenly remember why you hated sneaking out and boy — the food kuroo was buying you better be worth it

the only way you were actually gonna get down from your two story house that idiotically doesn’t have a roof ledge was if you grab onto the tv satellite that latched by the sill

from your window you see kuroo’s car parked by the trash cans near your house and he’s got his windshield down signaling at you

mfer pulled out his phone from his pocket and waved as he zooms closer to your figure and he SMILED ?

you were in a dilemma?? and he had the audacity???? the fricken audacity???

kuroo, snapping you the vid he took: babe please you’re so cute you look like a tiny gremlin

you: had me in the first half, not gonna lie

it was a MOMENT for you !! but you just say what the hell and go for it anyways because you only live once apparently and sneaking out with your boyfriend at 4 am was better than sleeping

you grab onto the satellite ridge and you pray for mercy that it doesn’t make a sound or loosen up because if anyone found out you were doing this it was definitely kuroo’s ass on the line

while you’re struggling to get down, kuroo’s just in the car ??? laughing his ass off at your current state and you swear that he’s still taking photos

you get down on the cement safely and instead of him pulling up closer to your drive way naaaah he makes you walk to where he was at 😤

you, getting in the car: if i dump you by the end of tonight, just know that the only reason why i didn’t do it sooner is because i wanted food

kuroo, putting on your seatbelt: we’ll get back together in the morning, i’m not worried

so the two of you make your way to chick-fil-a, get food via drivethru and eat in the parking lot with the doors open and the windows down

he still looks very tired and before you even realize it it’s already 6 in the morning

you catch him yawn every few minutes and he always reassures you that he didn’t mind staying up this late :(

he’s baby

kuroo: lets get you home, are you gonna dump me yet?

you, kissing his cheek: no, i kinda love you

kuroo, less sleepy with a lazy smile on his face: aha simp

tsukishima kei

bro if you think he’s a goody two shoes boy who won’t ask you to sneak out at like 2 in the morning , you are so wrong

canonically, he is the most devious and logical character in the entire anime and if he wants to go out with you before the crack of dawn — he fricken will !!

he’s gonna be so sly about it too, nah, he gon make you think it’s your idea to sneak out

tsukki, texting you a tiktok of homemade shrimp rotini at 2:35 am: look what yamaguchi sent me

yamaguchi, who fell asleep three hours ago and absolutely is not in any state to send tiktoks:

so you’re there like ??????

bruv you were just tryna scroll through your twitter feed in peace, why the hell would he send you that like that’s so uncool

because now you were sleep deprived and hungry

you, close to tears: does your house in hell have a pool or

tsukishima, unnerved: i don’t like the concept of swimming

he’s gonna go on about how he didn’t realize what he did and how he’s kinda sorry for waking your hunger but you weren’t born yesterday !! you smelled BS !!

so you facetime him, ready to go off on how unsorry he is and you can already imagine the shit eating grin he must’ve had on

he answers after three rings and he’s in a MFING yellow hoodie with the dinosaur print in the middle, his hair neatly tucked and you just know that he’s got his keys on his fingertips

you, defeated: i’ve been played

tsukishima, heading out the front door: i deny all accusations

you’re not even upset though because this was a perfect opportunity to try the stability of your roof ledge and tbh? who wasn’t unreasonably hungry at 3 am

turns out climbing out your window was harder than you thought and you may or may not have gotten two new bruises on your wrist just by trying

safe to assume that you fell on your ass and since the universe has a particular hatred towards you, your boyfriend arrived at the perfect time to witness all of it

tsukishima: how are you gonna kiss me when you’re too busy kissing the ground

you, tears on your cheeks: if i wanted a bully instead of a boyfriend i would’ve SAID SO

when you get in his car, the first thing he does is ask if you’re okay though and he’s checking your wrists and hands for any scratches or bleeding because 🥺

tsukki: you’re such a clumsy idiot what the hell

tsukki, kicking down the pavement when you’re not paying attention: 💢🪓

you guys end up going to numerous places because most of the drivethrus in town were already closed

you see him get tired behind the steering wheel and you almost have the urge to offer to drive but you didn’t really feel like crashing his car any day soon so

you: lets just head to starbucks hm? get some coffee?

tsukishima, feeling bad because he knows you wanted to get food: we don’t have to

you, in love with him: if you say no i will willingly walk all the way to starbucks by myself , what , you think i won’t do it

so you guys go there and order a couple double shot espressos with a side of scones and muffins and the entire time you’re just trying not to shiver because name one starbucks you’ve been to that hasn’t been unreasonably cold huh i dare you

he notices this and he gives you his hoodie and ITS JUST THE SOFTEST THING OKAY BECAUSE HE’S COLD TOO BUT HE JUST WANTS YOU WARM

you: i knew it, you love me too huh 😌

tsukishima: unfortunately so

akaashi keiji

AKAASHI IS LEGALLY THE BEST BOYFRIEND IN THE WORLD !!

like he cannot be a bad boyfriend ?? it’s impossible for him to be so ?????? he’s just built that way ????

he’s the ultimate mixture of respect and self love , god was just like “let’s make this one perfect !!”

he’s DRIPPING in love each other juice and he eats kindness for breakfast so ha !

he physically cannot say no to you because he flat out adores you

( except when he feels like you’re wrong or being irrational to which he’ll politely correct you and educate you because that’s on what? that’s on having a healthy relationship ♡ )

so when you hit him up at 5:23 in the morning after a series of tiktoks that he has yet to see and react to you about, he’s kinda alarmed

but then again he’s also not ?? because let’s face it, at this point, he’s used to you spamming his inbox

the last thing you sent him two minutes ago was a text saying “bro just imagine this: you and me at a maccas drivethru with two oreo flurry’s and a box of 20 piece chicken nuggets — immaculate”

and you didn’t really expect him to reply?

it was five am and you were absolutely shit talking but when you saw his face time status go online you were just like ?????

akaashi, snapping you a pic of him under his covers with very tired eyes: it’s 5:27 am

you, sending him back a photo of you and the 2000 piece puzzle you spent the last two hours doing: that’s not a no 💅

he doesn’t reply and you’re not really upset by it because he probably just fell asleep and that was really cute to you so !!

but then two minutes later he’s facetiming you and you JUMP at the sudden ringing

he’s all tired and his voice is groggy and tight but he’s still smiling as he says “i’ll see you in ten”

YOU ARE !!!! PUMPED !!!!!

you won the boyfriend lottery , holy hell

now the only thing keeping you from seeing your man and the mcdonald’s sign was the eleven foot gap between your window and the solid concrete

you’d usually take the stairs but you just know that your mom would absolutely murder you for trying to sneak out when you should be asleep 💆‍♀️

it was either climbing out by clawing through the pipes or not being able to give akaashi a hug and you were not gonna let that second one happen

akaashi, after reading your two paragraph rant on how unnatural it was for your window to be that high: please be careful

you, haven’t slept in 32 hours: screw careful ! i embody elegance !!

in which elegance was screaming every time your pipes squeaked because dear mercy you did not want to die yet

akaashi, who just pulled up your drive way and is now seeing you almost fall to the ground:

you, on the verge of tears: please catch me

AND he does 🥺

it was a close call and he barely even made it to you when you chose to let go but HE DID ANYWAYS

you kinda fell on him rather than landing smoothly in his arms but that’s okay you were just glad you didn’t die

when you both get in his car, he just takes a hot sec to dust you off and ask if you’re okay and he’s so concerned please tell him you’re fine

he’s such a baby please i can’t believe this shit

the two of you end up in a mcdonald’s parking lot with doja cat blaring on the radio and you guys do your best to hold back your laughter as you eat

it was pretty cold and the sun was rising but honestly you couldn’t find the urge to care since the moment just felt so surreal

you: i’m sorry for waking you btw 🥺

akaashi, showing you his new lock screen which is the picture he took of you when he first saw you climb out the window:

you: i’m less sorry

bokuto koutaro

BOYFRIEND OF THE MFING YEAR

i accept no arguments, go cry about it

i literally don’t care what anyone has to say, bokuto is the only man ever ? he’s so deserving of every right on earth i’ll cry

the way that this is the third night in a row he’s stayed up til 4 am and he’s not even alarmed about it

like at this point he’s just accepted that he is nocturnal and that’s that on that !

before he actually had the idea to ask you to sneak out for him, he debated whether or not it was worth it

you needed sleep and you barely got any so when he knew you were resting he absolutely refused to message you :(

but then he also thought about how you would love to have a large dunkin iced coffee right now

and he was already getting ready for his morning fix so why not just ask harmlessly?

if you weren’t going to respond then he’d be okay with that because he knew that you were resting well

but if you were going to answer his consecutive texts with a positive reply then HE IS 🥺 over the moon

you, barely awake: can we get a venti triple shot latté instead , my caffeine tolerance is SHOT

bokuto, snapping you back within a minute: babe you are delusional if you think i’m gonna let you drink that

so it’s 5 am and your parents are in the other room asleep but you know that their jobs start pretty early so you had to get a move on

your room wasn’t that high from the ground to be honest, so you weren’t really worried about falling off

what you were worried about was how dizzy and out of depth the melatonin gummies made you because in order to fall asleep you took 3 and now that you basically forced yourself out of a self induced coma, your body was on the verge of passing away

bokuto tells you that he doesn’t mind if you’re not up for the trip and he’d just bring you back your coffee BUT NAH

you’re not a quitter 🤬 you miss your boyfriend and you are gonna do whatever it takes to spend some quality morning time with him !!!!!

so you throw on a proper outfit, make your way through your window and gently do your best to refrain from yelping every time your hand would slip from the railing that’s keeping your balance

bokuto, pulling up seeing you on your roof: you’re so strong 🥺👉👈

you, barely alive: all for you baby ❤️

he helps you get down from where you stood and he had the prettiest smile on earth i SWEAR when you immediately sank in his cold chest

he apologizes for making you sneak out like that BUT NUH UH YOU DO NOT LET HIM

he is a gift !!! and you knew how tired he must’ve been too since he kept yawning but he still took the time and energy to pick you up 🥺

he fastens your seatbelt in the car and puts the windows up because he knew that the air would get in your face and you didn’t like that

he even brought you a spare hoodie of his because he remembered how much you swooned over this particular fabric

bokuto: we’ll get you some coffee but you can sleep while i drive, ok babe?

you, trying not to cry: are you single because i really want to kiss you

bokuto, kissing your cheek: i’m dating someone i’m sorry

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sunaswife · 4 years ago

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Summary: It’s been five years since you’ve seen your ex, Rin. He’s still not over you and you’re not over him. When he finds out you have children he thought he didn’t have a chance. Then he finds out they’re his? All of a sudden you’re teaching Suna how to be a single dad.

A/N: Please send an ask to be in my taglist! If you comment I will not read it or I might unintentionally ignore it because I get spammed a lot on my blog and I forget! :) and when you do send an ask I don’t ignore it! I always check my inbox to see if I have any taglist requests and I add them on the day I update! Thank you! The same goes for dms! <3

Warnings: Fluff, angst I guess, drama, and cuteness twin overload

Previously Up next Masterlist

Chapter four

Five years ago

“Kita-san, do you think Suna is okay? He hasn’t been to practice in over a week.” Agaki asked during a water break. “Well I mean he is banned from club activities, it’s just Atsumu is practicing outside with Osamu. Maybe Suna preferred just staying at home?” Aran spoke up. “Maybe I should check on him. It probably has nothing to do with volleyball, maybe he’s upset about Y/N.” Kita said.

“I tried talking to Suna about that...and he said that he cut it off, the twins and even the cheerleader who was involved decided to call it quits. Should we still be punishing them for something they stopped?” Agaki asked, “He did?” Kita-Senpai was stunned. “Yeah, he truly loves Y/N, and even though it started off as a bet he’s now madly in love with her. I’m pretty sure he looks terrible. I don’t even think he went to school today.” Agaki said and Kita sighed.

Suna was horrible, honestly he was unrecognizable. When Kita came knocking on his door, it was opened by a skinny Suna, his eyes were swollen, his hair was a mess. You can tell he was crying, his phone was in his hand.

“Suna, are you okay?” Kita gasped at his appearance. Before he knew it Suna started crying, again. “She won’t answer my phone, she blocked me. I tried explaining to her what happened but she doesn’t want to listen to me. She deleted all her social media accounts and she’s practically a ghost. All I know is that she’s in Miyagi and I’m worried if she made it safe, who is she staying with? Is she eating? Is her Senpai making a move on her? I don’t know what to do, should I go to Miyagi and beg for her forgiveness?” His voice shook and he finally looked up to meet Kita’s eyes.

“If you truly love her, then let her go. I don’t mean to sound rude but she’s gone. She wants nothing to do with you hence you’re blocked on everything. You look like you’re taking this too hard, you lost a lot of weight in just a week. I’m worried and I think you should come back to practice.” Kita told him and Suna wiped his boogers on his long sleeve. “But surely she still loves me right? She can’t get over me that easily right? I gave her everything, she gave me everything and just because of a stupid mistake, I ruined everything.” He started to cry again and Kita hugged his underclassman.

“I don’t know Suna. Please just come to practice. You need the distraction. You had a long enough punishment.” He said as Suna cried on his shoulder. “But I thought I was banned?” He sniffled. “Agaki said you quit the bet because you realized what you were doing was wrong. Sadly she just happened to find out before you told her. I’m still upset that you did it in the first place but you learned from it.” He said and pulled away. Suna nodded and wiped his eyes. “I want you there at practice tomorrow six am sharp. Got it?” He asked and Suna nodded.

“Yes captain.”

“You’re not gonna eat?” Osamu asked as Atsumu passed by the kitchen. “N-no, I’m fine. Probably later. There’s some things I need to go over for tomorrow.” Atsumu said as he lifted the notebook. Your manager notebook. “Ahh yeah, captain stuff huh.” Osamu said and turned to the kitchen. Atsumu sighed and made his way to his room. There he sat on his desk and went through the notebook you wrote so much in. Every little thing about him, Osamu, Suna, and everyone else.

Now as captain he needs to burden all this responsibility of not only doing captain duties but manager duties as well since you’re gone.

How long has it been?

A little over nine months?

He sighed and rubbed his face. Suna was still madly in love with you and Atsumu doesn’t know what to feel. Yeah he fell in love but he already knew you were all googly eyed for Suna. He wasn’t expecting you to leave the middle blocker anytime soon. But when you did he knew he didn’t even have a chance. You already know what he and Suna did. If you didn’t want to be with Suna there was no way in hell you’d ever want to be with Atsumu. At the end of the day, he started the bet. He’s sure you hate him even more than your now ex.

Atsumu glanced at his phone, there was no way to contact you. You had blocked the three boys on everything. Even though Atsumu made a fake account and he tried going to your social media, it wasn’t there. You deleted it. He tried searching up your first name, last name, anything. He just wanted to see you one last time. He wanted to know if you were happy now without dealing with him and Suna, but he couldn’t find you anywhere. He even looked up Tobio-kun and he also got nothing. While he scrolled through your cousins account he clicked on the tagged section and soon enough found a selfie of Tobio, you and Hinata.

His eyes widened and he immediately clicked on the shrimps account. Sure enough he saw you not once not twice but three times. One was a selfie of you two and a grumpy Tobio in a gym, and the other two times were videos of you instructing Hinata how to do a jump serve. He realized you were tagged in one of those posts so he clicked on the @ and it was nowhere near your name but it was definitely your account. You didn’t really post a lot of things but he noticed Kita Senpai and the other third years as well as Hitoshi followed you. He scrolled through your account and eventually found a photo of you sitting on a hospital bed. He swiped to see the photo after and it was a baby with a blue beanie. His head tilted in confusion and he scrolled to the next photo and it was another little potato looking babie but with a pink beanie this time. The last was both of those babies laying down wrapped in blankets like burritos and he finally decided to read the caption.

Meet Rini and Akira 🖤🤍

At that moment he knew your parents didn’t kick you out because of a stupid fight.

It was because someone knocked you up.

And he knows who.

But who knew Atsumu was so good at keeping secrets and playing dumb?

A/N: Yes yes and yes. Atsumu did know she was 🤰🏽 this whole time k bye.

🏷: @therealwalmartjesus @differentballooncollection @aaesuki @atsunflower @dope-squish @prettysetterboiss @june-phantom @tomo-uwu @austriasmariazelle @xrnia @katsulia @aprettyfruit @shut-your-eyes-kiss-me-goodbye @tvbiio @sun-daddy-yoriichi @kamenoyaki @ppangiiroo @loeyprivvv @kmskj92 @lovinnoya @sarahvvictoria @tris-does-stuff @mokkeguts @sunaluvr6969 @bara-rose-would @sempiternal-amour @volleybloop @leykyuu @bokutoichigo @stfucanunot @tpwkatsumu @ohshirabu @shoutosimp @mqrinqcele @bokutosdivineass @anngelllla @toworuu @hidden-otaku-stuff @seijohiselite @caxsthetic @aquariarose @hhwanggu @bakuhoetoedoroki @yoozuku @osamus-onigiri @akaashi-todorki @donica95 @kakaokenma @airheadpillar @sredamancy

#suna rintarou fluff #suna scenarios #suna rintaro imagine #suna rintaro scenarios #suna rintaro x reader #suna imagines #suna rintarō #suna x reader #haikyuu suna #suna rintarou #miya atsumu #haikyuu x you #miya osamu #haikyuu imagines #haikyuu!! x reader

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officialglamrockbonnie · 3 years ago

Note

The computer wouldn't start. She banged on the side and tried again. Nothing. She lifted it up and dropped it to the table. Still nothing. She banged her closed fist against the top. It was at this moment she saw the irony of trying to fix the machine with violence. It was time to go. So I packed up, she shut off the lights, and we said our goodbyes. What's the best analogy to explain the effect of six hours of spinning and confusion? It's like an extreme trip. Your body is in a constant state of battle, fighting the forces of logic. Your body is aroused and the wild thoughts take over. You become overly interested in adrenaline, danger, the unknown, danger, adrenaline, danger, and so on. She looked at me, "I haven't felt this bad in a long time." I repeated, "You're fine. Just walk around for a while." A week later, we were at the same Chinese restaurant. The fortune cookie my mother received before the meal said, "You will have good luck with computers." She thought that was pretty funny, so she told the waiter that she wanted to share it with me. I guess luck runs in my family. If you ask any woman why they love their mothers, there are plenty of versions of that answer. All are basically variations of the same: "She was such a strong woman," "She was always willing to listen," and my personal favorite, "Because she made my life better." That's why my mother and I were at the same Chinese restaurant on Mother's Day. The stars were aligned, and I had made the trip up to the St. Louis area to visit her for the weekend. We'd had lunch and then she took me to the same Chinese restaurant as two weeks prior. We both ordered the same dinner: spring rolls, pork fried rice, and a shrimp dish that they bring to the table in a cage-like container. After dinner, we played a Chinese board game we had borrowed from my mother-in-law. It involved three small Chinese lanterns and a flashlight, with which you move around the board and click on the lanterns when you come in range. As my mother and I played this game on our second visit to this particular Chinese restaurant, I noticed the business card my mother-in-law had in her wallet. She began flipping through it, skipping every time she came across the name of an attorney or loan officer. She finally stopped on a black and white photo, folded carefully and handwritten on the front, with the words, "Karen Beasley." It was the first time I'd seen this woman's name. My mother handed the card to me and I noticed there were yellow pages sandwiched between. I glanced at it. My mother leaned over and said, "Here's another address. That's where Karen lives." "The one on 39th Street in Shorewood?" "Yes." The card was the actual address of Karen Beasley's house. This was our last chance to find Karen Beasley, before the weekend was over. * Karen Beasley is a plumber. I found that out by accident. While my mother and I were on our way to Shorewood from Sedalia

EXCUSE ME WHAT PLS DONT POST UR FANFICS IN MY ASKS

BC I WILL SPAM THE PISS DIAL

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bpro-cardstories · 4 years ago

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Miroku Shingari SR

2018 ー Hawaiin Shave Ice [ハワイアンアイス]

“Unbelievable that we’ll go to Hawaii with everyone~. ”

『Event: Heart-Pounding! Happening VACATION (16th - 27th August 2018)』

Part 1

ーKiLLER KiNG’s room.ー

Haruhi: ‘Unbelievable that we’ll go to Hawaii with everyone~.’

Akane: ‘Yep, that’s thanks to MooNs! Yucchi and Harupyon, what do you two want to do when we go there?’

Haruhi: ‘Hm, let’s see. I want to do lots of things together with Yuduki! And you, Yuduki?’

Yuduki: ‘I want to spend time relaxing on the beach while looking at the ocean.’

Akane (wry laugh): ‘Ahaha, that sounds very much like Yucchi.’

At that moment, the doorbell rings.

Haruhi: ‘Ah, someone’s coming! I’m going to open it!’ _______

Tsubasa: ‘Hello, everyone. I am sorry for the sudden visit.’

Akane: ‘Welcome, Tsubasa-chan. What’s the matter today?’

Tsubasa: ‘I brought you the material for the next recording. Oh, Miroku-kun is not here, is he.’

Akane: ‘Yeah, he went to the gym. He should be coming back soon.’

Tsubasa: ‘I see. Then, could you hand his part of the materials to him?’

Yuduki: ‘Okay, we’ll do so.’

Haruhi: ‘Say, Tsubasa, what do you want to do when you’re in Hawaii?’

Tsubasa: ‘Aah, the Hawaii trip is next week. For me, it is food perhaps. I heard they have a lot of delicious food.’

Akane: ‘Food, huh. What would you say is Hawaii’s specialty?’

Haruhi: ‘At these times you have a guide book! It has all kinds of food listed here! Come on, you take a look too, Yuduki.’

Yuduki: ‘Waah, there are that many Hawaiin specialties.’

Miroku: ‘It’s quite lively here, huh.’

Akane: ‘Ah, Miroku, welcome back! We were talking about what we want to do in Hawaii.’

Haruhi: ‘Tono, do you have something you want to do?’

Miroku: ‘If we speak about Hawaii, then it’s the ocean I guess. It seems like there are all kinds of maritime sports.’

Yuduki: ‘With maritime sports you mean kayaking or surfing?’

Miroku: ‘Yeah. I also heard about other sports like parasailing or flyboard.’

Haruhi: ‘I know what one! Flyboard is when you have a thing attached to your feet where water is coming out and you are able to fly in the air.’

Akane: ‘Hee, something like that exists, huh! That sounds interesting!’

Haruhi: ‘Then what about food? What do you wanna eat? In my case, it’s pancakes, of course!’

Yuduki: ‘For me…. It’s Loco Moco* I think. I want to eat the real thing once in my life.’

Akane: ‘Steak would be fine for me. It’s a Hawaiin specialty and listed in the guide book. Here, look at how thick and delicious it looks!’

Miroku: ‘Uwah….. It has 4000 kilocalories. I’ll pass.’

(Miroku-kun, what a doubtful reaction….. It would be bitter if the Hawaiin cuisine didn't suit his taste.)

Part 2

ーIn Hawaii.ー

Akane: ‘We can freely move around in groups, but what should we do?’

Yuduki: ‘The chocolate we ate in the souvenir shop earlier was delicious. I’d like to see other ones as well.’

Haruhi: ‘Well then, let’s eat while walking like this! There seem to be various shops around this area. Look, they’re also compiled in the guide book.’

Miroku: ‘With this, you sure are prepared, huh.’

Haruhi: ‘It’s important! Hey, hey, you’ll go with us, right, Tsubasa?’

Tsubasa: ‘Eh, are you sure?’

Yuduki: ‘If you go around with us, we’d be very happy.’

Tsubasa: ‘Then, I will accompany you.’

Akane: ‘Alright, where should we go first? If you start heavy from the start, you’ll be full immediately. That’s why it’s better to start with something light.’

Yuduki (smiles): ‘Yeah. But, there are all kinds of things here that you get lost.’

Miroku: ‘There seems to be lots of food with high calories. Should I double my training tomorrow morning…..’

(It looks like Miroku-kun is being careful about the calories.)

Haruhi: ‘Okay, let’s visit the shops in order from the beginning. Let’s start from the shop over there.’

____________

Akane: ‘The shop’s açaí bowl** from before was so delicious~!’

Miroku: ‘Yeah. I thought there were only dishes full of calories. But there are in fact many meals good for the body with açaí or are organic. Haruhi, can you show me the guide book?’

Haruhi: ‘Here, there you are! To think that Tono would be interested in Hawaiin food to this extent is unexpected~.’

Yuduki: ‘Let’s go to the shop Tono what’s to go next?’

Miroku: ‘Are you sure? I do have a place I’m interested in but…..’

Akane: ‘Which one, which one? Aaー, that one looks delicious!’

Miroku: ‘I know, right. When we passed by earlier, I spotted it.’

(Fufu, Miroku-kun is completely captivated by the Hawaiin food.)

At that moment her phone vibrates.

(...... Oh, my phone’s ringing.)

Haruhi: ‘Okay, then it’s decided, that shop is next! Are you fine with it too, Tsubasa?’

Tsubasa: ‘Ah, about that, I was called by the other group…..’

Akane: ‘I see. We can’t monopolize Tsubasa-chan, which means we’re parting here.’

Tsubasa: ‘I am sorry.’

Akane (smiles): ‘No, it’s fine. Alright, we’ll continue to wander around. See you later!’

Part 3

ーAt the beach.ー

Hikaru: ‘Blue sky! White sand beach! Dazzling sun! How super lucky that we won the first prize in the quiz tournament~!’

Tatsuhiro (sighs): ‘When you run around too much, you’ll get exhausted, you know? Try to be moderate.’

Hikaru: ‘I’m fine! Since we’re already in Hawaii, we need to have fun or else it’s a loss!’

Tsubasa: ‘Oh, KiLLER KiNG has returned. Welcome back, everyone.’

Miroku: ‘We’re back. So you were with them, Tsubasa.’

Tsubasa: ‘Yes. We later met up here.’

Hikaru: ‘Where did you come from, KiLLER KiNG?’

Haruhi: ‘From a walking food tour! We went to lots of places and now we’re full!’

Yuduki: ‘Everything was really delicious.’

Akane: ‘Yep! Especially the ice cream parlor we went to at the end, it was super delicious. Here, take a look at our photos!’

Hikaru: ‘Which one?’

Hikaru: ‘Ooh! Tono-sama is lying in a hammock while eating ice cream~!’

Tsubasa: ‘That is quite the colourful ice cream.’

Miroku: ‘It’s Hawaiin ice cream. It looks flashy, but they use fresh fruits and it’s healthy. It was very refreshing and easy to eat. We also bought you one, Tsubasa. Here, have it, if you want.’

Tsubasa: ‘Thank you very much. I will try it.’

Tsubasa: ‘...... It is delicious. This is my favourite flavour!’

Haruhi: ‘Ahーー! Soo, Tono was right, after all~!’

Tsubasa: ‘Eh?’

Akane: ‘You know, Miroku chose that ice cream. When we talked about buying a souvenir, he said「That’s probably Tsubasa’s favourite flavour.」.’

Miroku: ‘Wait, Akane! Don’t say unnecessary things.’

Haruhi: ‘I thought it should be another flavour but Tono said this one definitely is the right one.’

Yuduki: ‘How amazing, Tono.’

Miroku: ‘Not really, I just remembered for some reason that Tsubasa talked about it before…..’

Yuduki: ‘Hehe, are you feeling shy?’

Miroku: ‘I-I am not!’

(It makes me happy that he remembered something like this.)

Tsubasa: ‘Miroku-kun, thank you very much!’

Miroku: ‘..... You’re welcome.’

Haruhi: ‘Hey, hey! When Tsubasa finished eating her ice cream, let’s go play in the ocean with everyone!’

Yuduki: ‘That sounds good. Since we ate so much, we need to exercise a bit.’

Tatsuhiro: ‘Alright then, do we have a beach flag? I said it before, but I’m not going easy on you.’

Miroku: ‘I won’t lose, Nome-san.’

Hikaru: ‘Tatsu and Tono-sama are in their serious mode! That’s going to be an amazing match!’

END ________________

*Loco Moco: “Loco moco is a dish featured in contemporary Hawaiian cuisine. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger, a fried egg, and brown gravy. Variations may include bacon, ham, Spam, tofu, kalua pork, Portuguese sausage, teriyaki beef, teriyaki chicken, mahi-mahi, shrimp, oysters, and other meats.” [Source: Wikipedia]

**Açaí bowl: “Açaí na tigela ("açaí in the bowl") is a Brazilian specialty from Pará and Amazonas. It is a dish made with the frozen and mashed fruit of the açaí palm. It is served as a smoothie in a bowl or glass, and is commonly topped with granola and banana, and then mixed with other fruits and guaraná syrup.” [Source: Wikipedia]

#b project #b-project #miroku shingari #killer king #myps #card:2018

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traveling-couch-potato · 6 years ago

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Puerto Rico Day 8

First day in San Juan and my favorite way to get to know a new city is of course through food! We started our day with the Flavors of San Juan Food & Culture Tours with the most lovely guide in the world, Carmen.

First stop of the morning was Cuatro Sombras for breakfast. We started with a black forest ham, provolone, guava butter croissant sandwich and a cortado with their house beans. The beans are grown on their own plantation under shades so the beans have more time to ripen which allows them to develop the natural sweetness profile. The acidity is so rounded and creamy while remaining light on the tongue. It had light cocoa undertones and was the perfect way to start the morning especially with the flaky, buttery breakfast sandwich.

Stop number 2 was Señor Paleta for some housemade strawberry and lemon popsicles. The popsicle texture was so perfect with the lattices all in a uniform pattern creating a clean, crisp break like biting an apple. It was refreshing and acidic, tart but not puckering. We enjoyed our popsicles with a gorgeous view over the city.

We took a break from our food adventures winded through the city passing through several local shops, the Cathedral of San Juan Bautista, Fortaleza Street, La Casa Estrecha, and Plaza de Armas, and more.

The plaza was swarming with pigeons and a gentleman gave me a handful of seeds to feed them with.

Eventually we ended back at Stop #3 Café El Punto where we got an amazing beef alcapurria. The exterior is made of yuca and green plantains so it’s completely gluten free and has almost a fried mochi-like texture. This was paired with their house pique sauce (classic Puerto Rican hot sauce made w/ vinegar an Aji Caballero). It was a low but consistent burn that added a bright zing to the alcapurria. Next up was a spoonful of grouper ceviche. Nice and tender, mellow acidity, plenty of herbs. Also fun fact I learned during our stop trash in Puerto Rico isn’t referred to as “Basura” like in most other Spanish speaking countries but rather “zafacon” because when the US started bringing trash cans they said “Save-a-Can” on them and people didn’t realize what that meant. Most like a legend but still a fun story.

I was already so full but we were just hitting our main course at Cafe del Angel where we were greeted with a mojito and a plate of mofongo. The mojito made the day just a bit better. According to Carmen mint, lime, and rum are good for the throat so a mojito is the perfect solution. As we all waited for our food we did a nice loud CHEERS, or as they say here “salud, amor, y, pesetas!” By the time the mofongo came I was really stuffed. The mofongo was not shy with the garlic and butter but was otherwise rather bland. The chicken was a bit overcooked and the sauce just wasn’t viscous or flavorful enough to save the mofongo. Rice was good though the beans were nothing special compared to what I’ve had throughout this trip. A bit disappointed but I did have a fun time mashing my own mofongo with a mortar and pestle. We also got round 2 of pique sauce. This time with some mango in it. The added sweetness offset the heat even more. And of course we got a container of MayoKetchup to drown our plantains in because plantains w/ Mayo/Ketchup/Garlic is a thing here and I’m not mad about it.

I’m glad I didn’t finish my last meal because our last stop was what I’ve been waiting for, dessert at Chocobar Cortés. We were seated in the back and presented with a plate with chocolate pieces, a slice of mild cheddar, and some chocolate chips on top. We also received a small dixie cup of hot chocolate, and a very hot freshly made churro. Apparently due to the desperate food conditions, Puerto Ricans discovered the combination of cheese and chocolate and while it’s more refined nowadays, the combo is still a thing. We drop the cheese in the hot chocolate and scoop up the goopy cheese/chocolate combination up and enjoy a salty/sweet/creamy dip for our churros and I honestly really enjoyed it. Is it better than plain hot chocolate? Not sure... The chocolate bar itself was a milk chocolate, not too sweet, and had a lovely poppy type crunch to it. I honestly wanted to buy more but I left so full I couldn’t even think of eating another bite.

-----------------------------------------------------------------------------

Now that we were full of calories, it was time to work it all off. We headed east to the Castillo San Cristóbal. With the government shutdown the parks were free and being manned by some very kind rangers and words can’t express how grateful I am to these people for still working. The grounds were massive and had wonderful views of the city. We spent a decent 2 hours roaming around and spamming photos left and right.

After we finished we followed the designated sidewalk all the way to Castillo San Felipe del Morro where we continued with our San Juan history lessons. This castle is smaller in acreage but many more stories which mean lots and lots of climbing, weaving, and more climbing.

-----------------------------------------------------------------------------

I was definitely worn out by this point and more than ready for dinner but we decided to wander the streets to see how the pre-festivities were going. Old San Juan was already crowded so I can’t imagine the streets tomorrow. We made some detours to random cultural centers, hotels, and more, but eventually found ourselves on the correct path of Paseo de La Princesa to our dinner spot Princesa Gastrobar. Dinner was decent. I started with Almojábanas with Serrano and Manchego in a Guava, Papaya, Mint Sauce. They were very similar to the cheese fritters from yesterday but with a creamy/less structural bite on the inside and much sharper cheese flavors. For my entree I got Los Isleños which was jumbo shrimp in a creamy cilantro sweet pepper sauce and topped w/ smoked cheese and served w/ tostones. This dish was just too salty and plain for me. I couldn’t finish more than half.

Gorgeous restaurant with some hit or miss food. Still glad we came by though!

I was so happy that our Uber driver was able to pick us up directly from the restaurant. I just wanted to come back to this room and relax. Still in the process of kicking this cold. Overall great day! A bit nervous for the festival but tomorrow should be exciting.

#puerto rico #puerto rico travel tips #puerto rican food #food tour #food blogger #travel blog #travel blogger #travel tips #san juan #old san juan #travel #travel log #castillo san felipe #el morro #castillo san cristobal #pr food #san juan food tour #tour

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sackface93 · 5 years ago

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What Diet-Culture Recovery *Really* Looks Like

I’m back from my honeymoon, although I must admit I never wanted it to end.

We were in Oahu, which was incredible and romantic and such a needed recharge—I was also off social media for 2 weeks, which seriously gave me life—but also occasionally messy and imperfect and unpredictable, like life itself.

I could just tell you about the gorgeous parts, which far outweighed the messy ones, but as my brilliant pal Jes Baker points out in her latest book, Landwhale (which I finished devouring by a pool), being a diet-culture-recovery advocate who never shares their messiness can lead to unrealistic expectations of what recovery really looks like.

It can make people think life in recovery is 100% sunshine and rainbows, which it most certainly is not (although the sunshine-and-rainbows-to-gloominess ratio is definitely WAY higher than it was in the throes of diet culture).

So instead, I’ll tell you about our trip to the breathtaking Hanauma Bay, the island’s top snorkeling spot, where I had a mild panic attack when I couldn’t figure out how to breathe through my snorkel at first.

And I’ll tell you about the unbelievable view of the Pacific from our balcony at the resort (thanks to my in-laws for hooking that up), where I had another panic attack when a giant bug wandered onto the scene.

I’ll tell you about how I ate a dodgy room-temperature Spam Musubi because it was delicious and I pride myself on eating anything, but soon thereafter I got terrible food poisoning, which then led to a crying jag because being sick freaks me the f*** out.

I’ll tell you about the time I sat on the beach with a piña colada, trying to get my happy vibes back after seeing our professional wedding photos for the first time and having a moment of body-image BS from diet culture—because even the most ardent anti-diet activists sometimes have bad body-image days.

And I’ll tell you about Fumi’s, our favorite shrimp truck in Kahuku, a super fun day trip where my husband did all the driving because I’ve recently developed major anxiety about my own ability to drive on freeways, for obscure PTSD-related reasons that I’m still untangling.

So lest I ever come across as having it all together, let me assure you that I do not 😂 I love my life more than ever these days, AND sometimes I still have mental-health challenges just like anyone else.

I share this to show that all of us, no matter how far we’ve come or what we do for a living, are human.

We all have our stories, and we all have our reasons for going into the careers we do.

When it comes to those of us who make anti-diet activism our life’s work, many of us have gone through our own history of disordered eating and body shame, and we’re forever changed by that experience.

Once we get to a place of peace with food and our bodies (which includes the occasional bad body-image day, because, again, not 100% sunshine and rainbows), we feel pulled to help other people get there, too.

That’s what drove my guest on this week’s episode of Food Psych to the work she does now.

These days Fiona Willer is a badass anti-diet dietitian from Australia who lectures at universities all about Health at Every Size, but as a teenager and young adult she struggled with body shame and binge eating.

She shares how her efforts at “clean eating” only made the problem worse, how learning about mindfulness helped her heal her own relationship with food and her body, and what it’s like to be a lecturer teaching a radically different paradigm than her students are used to.

We also talk about how scientists are human, too, and how it affects the outcome and interpretation of research when their perspectives are influenced by diet culture (as most are in our society).

It’s a great episode, and I know you’ll love Fiona as much as I do, so be sure to check it out here or wherever you get your podcasts!

Here’s to recovery, in all its messy glory, Christy

P.S. If you’re craving support and guidance from fellow humans on your journey to peace with food and your body, come check out my intuitive eating online course and community. It’ll help you break free from diet culture so that you can get back to living your life—ups, downs, and all.

Like This Post? Subscribe for More!

Enter your email address to get exclusive blog posts and other great (free) content, starting with a 4-day mini-course on making peace with food!

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Source: https://christyharrison.com/blog/what-diet-culture-recovery-really-looks-like

#read more #see more #check it out #interesting #learn more

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recesspizza40-blog · 6 years ago

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Jenny Dorsey Dishes Out Discomfort

What dish encapsulates the Asian-American identity? Instant noodles with hot dogs, Spam fried rice, California rolls?

For chef Jenny Dorsey, it’s an emerald-green maze, formulated from chrysanthemum and celtuce — greens commonly used in Chinese cooking but recently “discovered” by Western chefs. At the center lie veal sweetbreads wrapped in a shrimp, garlic, and chive rice sheet, inspired by the steamed rice rolls commonly found at dim sum.

It’s “a polarizing texture that is so very Chinese and frequently called ‘gross,’ ‘slimy,’ ‘disgusting’ by those under-exposed to its particular mouthfeel,” Dorsey wrote in a July Instagram post unpacking the symbolism behind the dish. “For a long time I shied away from putting anything like that on my dishes because I was afraid guests would tell me they hated it (and by extension, all my cooking).”

Dorsey continued: “Through this process, I realized how much that slippery noodle encapsulated my own struggle with the model minority complex,” referring to the harmful stereotype that emerged after World War II, in which the white American public came to see Asian Americans as hardworking, high-performing, law-abiding “good minorities.” In the years since, Asian Americans have come to resent (and reject) the pressure to maintain this imaginary “ideal,” as well as question its use in normalizing acts of discrimination, racism, and economic inequality in the Asian American community. The rice sheet-wrapped veal dish itself is called “Model Minority” — and Dorsey notes that sweetbreads, “an offal deemed acceptable, fancy even, by haute cuisine,” are “a model minority of the offal world.”

The dish is now part of a dinner series called Asian in America that Dorsey has produced in New York City and Minneapolis over the past few months. The meal distills her 27 years of experiences into six courses, zeroing in on moments when she felt particularly confused, conflicted, or lost in her identity.

Asian in America is just one project of Dorsey’s, albeit the most personal, in a six-year career that has seen her move from celebrated fine dining establishments to creating, in temporary settings, challenging dining experiences that privilege honesty, deep connections, and individual stories over generalizations. Born in Shanghai and raised by tradition-bound scientist parents in the Seattle area, she graduated from the University of Washington at age 19 following a career as a Junior Olympics–level competitive fencer. After a few unfulfilling years of fashion management consulting, she was accepted to Columbia Business School and decided to go to culinary school as a creative sabbatical during the months before graduate education. She soon fell in love with cooking and the culinary community: After one uninspiring semester, she took leave of the MBA program to pursue a career in food.

Now an alum of Michelin-starred restaurants Atera in New York and Atelier Crenn and SPQR in San Francisco (with occasional appearances on the Food Network), Dorsey says her quest to find meaning and personal expression through food came after feeling unsatisfied in fine dining. “When I first started, I really just wanted to be someone that made beautiful food,” she says. But “slaving day after day, doing your weird purees at 2 in the morning — it felt really empty and a low-key waste of my time. What we put out there is a really sterile thing that people eat and forget about immediately.”

“Slaving day after day, making weird purees at 2 in the morning — it felt really empty and a low-key waste of my time.”

That’s the exact opposite of what she strives for at Asian in America and at her popular “experimental dinner series,” Wednesdays, which she has produced since 2014 in New York City and San Francisco with her mixologist husband, Matt. Wednesdays was born from the couple’s frustration with commonplace, superficial conversations, and its stated mission is to “make the dinner conversation as interesting as the meal itself.”

“Our main goal is to engage people on a deeper level,” Dorsey says. “How do we get them talk about things that are personal to them?” Guests answer probing questions via email ahead of the dinners to prime expectations about the intimate discussions the Dorseys hope to foster (a recent dinner with the theme of “radical honesty” required guests to divulge their greatest failures).

Asian in America is the natural evolution of Dorsey’s continuing quest to strip away diners’ day-to-day emotional artifices, as well as their expectations about fine dining. She began exploring the concept last year after acknowledging that she wasn’t divulging her own weaknesses to her Wednesdays guests. “I started an entire business about vulnerability but I was too afraid to be vulnerable myself,” she said in a keynote speech about being emotionally open at a creative tech conference in Minneapolis in September. “I’d been so busy trying to build some brand, I’d drank my own lies and told myself that I didn’t need vulnerability anymore.”

The dinner series comes in the midst of a prominent cultural discussion about Asian-American identity, fueled by cultural products like Crazy Rich Asians, Searching, To All the Boys I’ve Loved Before, and Kim’s Convenience. Dorsey’s dishes, some of which are preceded by a virtual-reality experience featuring animated illustrations of ingredients and cooking techniques accompanied by Dorsey’s spoken-word poetry, have names like “Stereotypes,” “Saviors,” and “You Make Asian Food, Right?”

The last dish is composed of black-bean sauce clams nestled in black sesame and rye pasta, topped with habanero chutney and a beet-pickled egg, and enshrouded in a terrarium with applewood smoke. The accompanying poem reveals the dish’s roots, in what Dorsey calls ��a search for the in-between”: her grandfather’s breakfast porridge (black sesame), Jewish delis (rye), tea eggs (beet eggs), dim sum (clams), and her stint in Haiti opening an ice cream shop (habanero). The dish’s name was inspired by a common refrain she hears, as well as her experience in culinary school, where a career advisor recommended externships at Asian restaurants based not on her cooking interests but solely on her ethnicity. “Culinary school has a special place of distaste in my heart,” she tells me, detailing her horror at watching a teacher improve a sweet-and-sour sauce by dousing it with ketchup.

Substitutions happen to be a singular pet peeve — and the name of another dish, in which each part masquerades as something else: her chawanmushi, typically a Japanese savory steamed egg custard, is actually an aerated egg with gruyere; her take on the Thai staple chile sauce nam phrik is composed of charred pollack roe and shrimp sauce; and the “pork” is actually smoked jackfruit. The dish is meant to provoke diners to ponder the acceptability of substitutions for hard-to-procure ingredients or unfamiliar techniques. It engages wider concerns of food authenticity and appropriation and how chefs should engage in a respectful cultural exchange. “If you search for ‘ramen noodle recipe,’ the very first result on Google is a recipe containing eggs, not kansui (alkaline water),” she wrote in a Medium post earlier this year. “Misrepresentation and lack of representation reinforces incorrect worldviews that the particularities of these ‘other’ cultures’ techniques or ingredients or traditions don’t matter, or are somehow inferior.”

Jenny Dorsey uses VR as part of Asian in America.

Photo by Jennifer Reagan

Anger, shame, indignation, guilt, and eventual pride — her cooking seeks to surface these sentiments. It’s a sharp departure from the “pretty food, pretty people, lots of money, we’re happy all the time” fine dining style she says she was trained to execute.

“I used to think cooking was about making others feel good, but now I’ve learned it’s about letting others see you as you are,” Dorsey said in her keynote. “Shame, regret, fear, uncertainty, half-truths are not only normal parts of being human, but some of the most precariously beautiful bites.”

Dorsey doesn’t see her work as fine dining. “For two- and three-star restaurants, the emphasis is about culinary excellence and curating the perfect guest experience,” she says. “I think vulnerability in that setting is giving guests more of a peek inside the lives of the executive chef and really feeling his/her presence in the food. But ultimately, the experience hinges on what the guests want — whether it’s an extravagant evening of celebration or a romantic anniversary. Guest comfort is the No. 1 goal, as it should be.”

“I used to think cooking was about making others feel good, but now I’ve learned it’s about letting others see you as you are.”

She identifies more as an artist whose medium is food. “I see my work as more of a typical museum or art gallery installation where the guest is there to observe and partake, then hopefully engage and be interested, but their whims and wants are not part of experience,” she says. “My focus is about making people uncomfortable and really feel something. I think guests can feel much of my vulnerability throughout the event, but it’s also meant to force them to also feel something about themselves.”

This is tasting menu as intellectual exercise. And Dorsey’s found an audience: Nearly 7,000 people are on her email lists, and tickets for both dinner programs (which range from 12 to 100 seats and run about $125) sell out quickly. The 16-seat debut Asian in America dinner at Brooklyn’s Museum of Food and Drink in August had a wait list of 150.

On that balmy summer night, Dorsey, a brisk, clear talker, focused her opening remarks on an entreaty to “be open.” “What do you think she means by ‘be open?’” asks my tablemate, a mid-30s Asian American who works in tech and is seated next to his white girlfriend. We’ve all been primed by wonderfully boozy cocktails (one featuring baijiu and Sichuan peppercorn syrup, another lamb fat–washed brandy and Shaoxing wine). Someone speculates that it could be a nod to the novel incorporation of VR technology; another offers it could be the unfamiliar ingredient pairings on the plates. Or perhaps it’s simply a way to facilitate conversation among strangers. Coincidentally, the dinner took place on the buzzy opening night of Crazy Rich Asians, which was a frequent topic of conversation.

Guests sat at four tables of four, with chunky VR headsets and headphones sitting next to each plate; the service was informal, and guests were relaxed yet curious about how the meal would unfold. Three courses were presented with cards printed with the dish’s ingredients on one side and a short poem by Dorsey illustrating the course’s theme on the other. The “Saviors” dessert course, for example, was a sly dig at the some of today’s high-profile, outspoken male chefs, with the ingredients list reading: “Gordon’s ice cream (smoked bone marrow),” “Andy’s mousse (champagne mango),” “David’s mochi doughnuts (with spicy raspberries),” and “Rick’s tapioca boba (in sweet soy)”. The accompanying poem underscored the name’s ironic intent by praising two of this year’s notable Asian-American women in the performing arts: “congratulations sandra oh / young jean lee / i’ve longed to hear your stories / the narrative not brought forth / by a white knight.”

For the other three courses, we strapped into VR headsets, observing the VR illustrations and hearing Dorsey’s spoken-word poetry through the headphones. The final course, titled “Fancy Because It’s French,” was a classic Chinese mooncake reimagined with showy French techniques: “The red bean filling has been made into a fluffy mousse, the salted duck center into a custard akin to a crème anglaise, and the kansui-and-golden-syrup wrapper replaced with an oolong-flavored biscuit,” Dorsey has written of this dish. “Ultimately my ‘mooncake’ is different, but no better, than the traditional version.” The spoken-word poem touched on how certain things (foods, recipes, restaurants, cultures) accrue worth and others do not, and how that lack of valuation trickles down to members of a community: “I’ve forgotten much of my own history / Maybe that’s why I’ve internalized another’s / I grew up wishing I would wake up blonde / But I could never give up my love for soymilk.”

Helen Situ, a VR company exec I met at the dinner, told me afterward that she felt “incredibly proud” to attend Asian in America. “I saw and tasted and felt myself in her expressions of identity,” she says. “Each course was carefully constructed with infusions of Eastern and Western flavors, which spoke to me as a first-generation Chinese American. I’ve often felt compelled to choose which side of my identity to lean into, and as I become more comfortable in my skin I’ve sought experiences that help me embrace the hybrid of Chinese and American.”

“The event was nothing like I’ve seen before when discussing the Asian-American narrative,” says Felicia Liang, an illustrator who worked with Dorsey on some of the dinner’s AR art. “Every part of each dish, from the ingredients to the preparation to the final presentation, all revolved around very difficult themes around race and identity. Food is already such a great connector for people, but she takes that ability to have meaningful conversations over food to a whole new level. There’s been a cultural movement the last few years about the importance of Asian-American representation and sharing our stories, and it’s been exciting seeing how she’s exploring these themes.”

Dorsey will produce her Asian in America dinner at the Culinary Institute of America’s reThink Food Conference in Napa Valley on November 8, and she’s in talks to bring it to Philadelphia, Montreal, and Atlanta. She also plans to expand her brand of “culinary storytelling” to an immersive dance collaboration later this year and an augmented reality and ceramics project in early 2019.

“What I really want to do with food is to use it as one of the platforms in which I tell stories,” she explains. “I hope that people dig a little deeper and find the uncomfortable bits of meaning in their life.”

Lisa Wong Macabasco is a writer and editor based in Queens, New York. Her writing has been published in Vogue and Slate. Editor: Hillary Dixler Canavan

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Source: https://www.eater.com/2018/10/25/17992386/chef-jenny-dorsey-asian-in-america-series

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additionallysad · 6 years ago

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How I Style A Bookshelf (Captured On Video In Fast Motion) http://bit.ly/2M3k5XC

Ok, so this post was born from a random comment on Instagram a while back where someone asked if I had ever shared a video of myself styling a bookshelf on video so they could see my process and watch me shift things around… and I was like “would it be interesting/helpful if I recorded myself doing that and shared it?” And then so many people commented under that to basically say YES DO THAT. So I did. And here it is.

My friend Teresa recently added built-ins to her living room and asked if I’d mind coming over to style them. She knows my soul, and is well aware that’s basically my love language (tied with cheese and shrimp). And thanks to that IG request a while back, we brought the camera & tripod to capture it all. Speaking of her new built-ins, this is what the room looked like before with the Ikea bookcases they had from their last house.

And this is what they built with the help of her dad. These things are amazing! The bench seat under the window even folds up to reveal an extra compartment for stashing stuff, along with those two big base cabinets for concealed storage on each side.

Let the record state that there’s nothing wrong with Ikea bookcases, and they can look fantastic. We’ve had inexpensive freestanding Ikea bookshelves in our office for the last five years and love them. In Teresa’s case, she and her husband Andrew said they fit better in her old house – but ever since they moved six years ago they dreamed of someday adding built-ins along that wall. And it finally happened thanks to her extremely handy dad (John was literally wolf-whistling at the finished product). And then I got to swoop in and style them.

Much like nearly anything else you do, there’s a definite learning curve to tackling a bookcase. And I have a few specific (and very easy/free) things you can try that’ll help A TON. So you can hopefully skip over some of the mistakes I made for years and get to a finished result you love.

Oh and whenever we talk about bookcases there’s the inevitable question about what the ratio of books to other objects should be. It most likely will just depend on how many books you own and want to display in that area. That’s how we landed on the number of books on the built-ins in this video. Since they have other spots with books in their house, and that huge lower bench seat serves as additional book storage for the ones they didn’t want out, I just styled the shelves with the ones they wanted up there. It was that simple. Just do whatever you like – it’s your house.

Ok, but on to the video, which I truly think demonstrates so much more than words and even photos can:

Note: If you are viewing this post in a feed reader, you may need to click through to see the video player. You can also watch it here on YouTube.

We looked back at the timestamps, and the entire video took about 22 minutes to film, but I had spent around 10 minutes arranging things into stacks and groupings before we started filming (more on that in a second). So the full process took me about 32 minutes, but it could definitely take you longer if it’s your first or second try at loading up a bookcase. But the key thing to note is that I just kept trying things. Did you see how many items I put down and then moved around?! BASICALLY EVERYTHING. There is so much trial and error, so just try to stay flexible and switch things around until you step back & love what you see.

You’ll have to watch the video to see me demonstrating each tip that comes up on the screen (so definitely come back & watch that if you can’t now). But in addition to those tips – here are three more extra things I thought of after I recorded the video.

Initial Prep Makes Things A Lot Easier

Before ANYTHING goes on the bookcase(s), take out everything you want to put on them so you can see it all together on the floor en masse (like books, large vases, storage boxes and/or baskets, potted plants, picture frames, etc) and combine things to make LARGER GROUPINGS. For the books, put them into larger horizontal and vertical groupings. You can group them by color or subject or whatever you’d like (I often remember the color of a book better than the exact title or author, so I find them more easily when I group ’em by color – but do whatever works for you).

You might also have decorative boxes that you can stack to create a larger grouping. Or smaller objects that you can add to the tops of a few stacks of books that you’ve already made to add height and finish them off. You also might have similar objects that you can display together to make one larger grouping that reads as less busy (for example, a collection of 3 blue glass vases that you can group on top of a large horizontal stack of books).

This initial grouping step with everything laid out on the floor makes the entire process FAR EASIER. In the adjoining room to the bookshelves in this video, I did this exact thing on the floor. So that’s why I just breeze into frame with a stack of boxes all ready to plop down, or a whole grouping of books that are horizontally stacked together. Obviously large objects like vases and baskets, and smaller objects that you’ll pepper in later won’t necessarily have a grouping yet, but pairing up books and boxes and a few smaller things you’ll be displaying en masse is a huge help. Which brings us to my next extra tip…

Fewer Larger Items & Groupings Beat Lots Of Smaller Ones

This tip is born from a mistake I pretty much made constantly for years until it finally dawned on me… LARGER ITEMS AND GROUPINGS ALWAYS LOOK BETTER. Smaller vases sitting alone? Little picture frames not added to a stack of horizontal books or layered in front of a larger one? They look busy. They look piddly. They look lonely with so much space around them. The shelves just don’t look as grounded and balanced and complete when there are tons of little items everywhere.

Literally look at every gorgeous built-in you’ve ever seen and they’ll either have: 1) larger items everywhere (like zero small vases or little picture frames or tiny stacks of books anywhere) or 2) smaller items grouped with other things to appear larger and more unified so they don’t read as a bunch of tiny busy items (like stacked boxes that read as a grouping, small vases or frames placed on top of a horizontal stack of books that read as one unit, etc).

If you’re wondering why your bookcase looks off or busy or just don’t have the presence you’d like, my very first suggestion would be to remove or group smaller things to unify them and make them read as one larger “unit” to the eye when you step back – and to consider adding a few large scale items like a giant vase, a large basket for storage, or some larger book stacks. Sidenote: this also works for mantels, tabletops, open shelving, etc.

Also, This Can Be Gloriously Free!

Don’t forget to check wherever you have extra storage, (the attic, the garage, or even your kitchen cabinets) for large vases, plant pots, frames, and boxes. I often have to style shelves when I stage homes (more on that here and here) and I’m always scouring the house for anything I can use! I’ve totally stacked white shoeboxes and brought in pretty decorative bowls from the kitchen! In the words of Jay-Z, “I’m a hustler, baby. I just want you to know.”

Sometimes just 30 minutes spent using what you have around the house & trying a new arrangement or grouping can make you SO HAPPY. I did it a little while ago with our own living room built-ins and it still feels like a breath of fresh air whenever I walk in there. Talk about a free pick me up!

Can you tell that bookcases excite me? Anyway, I hope the video helped and that you have fun tweaking any shelves or bookcases you have at home. And if you want some other posts that have photos of built-ins or bookcases (or tips for making them), here’s one about building & filling our own living room built-ins, here’s another one where I share how I approach bookshelves when I’m staging a house, and here’s a podcast we did full of tips for anyone who wants a bookshelf full of books (without a lot of accessories in the mix).

P.S. Have you signed up for our free newsletter? It’s like a bonus post that comes to your inbox once a week and we promise never to spam you – you’ll just get tips and photos you can’t see anywhere else.

The post How I Style A Bookshelf (Captured On Video In Fast Motion) appeared first on Young House Love.

#additionally sad home renovations

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truereviewpage · 6 years ago

Text

How I Style A Bookshelf (Captured On Video In Fast Motion)

Ok, but on to the video, which I truly think demonstrates so much more than words and even photos can:

Note: If you are viewing this post in a feed reader, you may need to click through to see the video player. You can also watch it here on YouTube.

Initial Prep Makes Things A Lot Easier

Fewer Larger Items & Groupings Beat Lots Of Smaller Ones

Also, This Can Be Gloriously Free!

The post How I Style A Bookshelf (Captured On Video In Fast Motion) appeared first on Young House Love.

How I Style A Bookshelf (Captured On Video In Fast Motion) published first on https://aireloomreview.tumblr.com/

0 notes

endlessarchite · 6 years ago

Text

How I Style A Bookshelf (Captured On Video In Fast Motion)

Ok, but on to the video, which I truly think demonstrates so much more than words and even photos can:

Note: If you are viewing this post in a feed reader, you may need to click through to see the video player. You can also watch it here on YouTube.

Initial Prep Makes Things A Lot Easier

Fewer Larger Items & Groupings Beat Lots Of Smaller Ones

Also, This Can Be Gloriously Free!

The post How I Style A Bookshelf (Captured On Video In Fast Motion) appeared first on Young House Love.

How I Style A Bookshelf (Captured On Video In Fast Motion) published first on https://bakerskitchenslimited.tumblr.com/

0 notes

sinclair10newton-blog · 6 years ago

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10 Tricks to Shoot A Cinematic Wedding Video

There are additionally plenty of tales of wedding movies with fashionable music going viral. And for more expensive afternoon foods, there are shrimp cocktails, Japanese sushi's, Bries and Caesar salads. A camera and two lenses are good for working around. The difference between a superb wedding filmmaker and an important one doesn’t come all the way down to having the most effective digital camera or gear. Your wedding is among the happiest and most essential days of your life. These professionals have the talents and creative eye and subtle imagination to carry still photos to life. Use the ability of imagination. Use this as a option to introduce us to the couple. If you want to make use of Tailwind or a curation instrument, effective. If you'd like an appealing cowl image, fabulous. Loves a very good shot as much as he loves his own hair. The reality is, you can find beautiful and far more affordable wedding dresses at some of the identical stores you buy “regular” dresses. Although it is extremely nice and helpful (especially if you see the joyful faces of the couple watching your valuable keepsake pictures filled with fond recollections), it can also be very traumatic without the best coaching and expertise.

Folks often get digicam shy and won’t show their feelings so it’s really necessary they don’t see you filming them. So be cool and discuss to your couple particularly in the morning to get them relaxed in entrance of a bunch of cameras but don’t be too huge of a distraction especially later on in the day. Your content material is probably going various sufficient to attract genuine curiosity, you’re concerned enough to not look like spam, and also you don’t seem like a canine in a pinner’s costume. No spam, just spooks. The groom's family still has a fair amount of expenses to cowl, albeit considerably lower than the bride's. A couple of debatable bills are the drinks at the reception and accommodation for out-of-city members of the wedding party. Here are five ways to make your spotlight reels stand out. Make it possible for the positioning you choose can be versatile on the problem. Ensure that your role is clearly defined. Australian couples ready to search out your wedding videographer?

The following wedding providers listing is packed with excellent Australian wedding video producers. Video Caddy presents complete wedding video modifying services to help you deal with producing and shooting the wedding ceremony. Have an extra digital camera capture elements of the gang during the ceremony. As everybody knows, the food is one in all crucial elements of the wedding. Wedding Video Sydney company specialising in Videography and Pictures within the Sydney space, we also service most parts of NSW and the ACT. If the footage from your wedding isn’t working for you, then why not create your own private wedding video from your personal footage. Even in case your video footage is of low high quality our expert editors may help rework it into one thing that could be very a lot presentable. For Musculos Do Ombro E Bra? , if you are carrying a whole lot of traditional pearl bridal jewellery, you possibly can choose napkins with a pearl edge. These are the little moments that assist tell all the story of your wedding day. An even bigger query for wedding planners, however, is to choose from the number of wedding food ideas that could be urged for such an occasion. Then again, for smaller weddings with reasonable crowds and a small budget, evening parties could also be organized.

Considered one of the most important trends in weddings not too long ago has been to serve favorite consolation foods as an alternative of fancy fare. At the front of this pattern is the consolation meals movement, which brings us to soup. For serving stations, couples will usually create a theme at each station that ties in with the food. Theme. Create a theme to base your reception meal around, comparable to Mexican or Hawaiian. Transfer to your next shot, pan in the same direction and cease. It's important for them to understand that it won't have the same manufacturing values as a feature movie. A set of wedding movies, created by wedding videographers, cinematographers & film makers. This quick film is professionally videographer edited with music to emphasise the magical romance of your wedding day. Enhance your wedding videos in no time. Our movies are tailored based on our client’s wants. This Wedding Highlights template comes with a free demo, allowing you to combine both movies and pictures.

This versatile wedding results free download template helps in creating the right video with wedding pictures. Stretch Your Finances With A Gourmet Salsa And Chip Station is obtainable alongside other top rated choices like the Blu-Ray menu and important video tutorials. A YouTube classic, this couple's hip hop interlude (which begins with the fantastic line "I like large butts and that i can't lie") and wacky dance routine is juxtaposed quite spectacularly to the romantic sluggish dance it interrupts. Most social media work isn’t laborious in case you have an schooling in copywriting and/or branding. When you're excited about making your own wedding food, you will need to be lifelike about what you will have the time, area, and expertise to do. The manufacturers which can be profitable on Pinterest are constant and listen to element. Espresso, tea, sparkling cider, beer, wine, champagne and cocktails are drinks fitted to cocktail receptions. Your greatest pals spontaneously toasting the brand new Mr. & Mrs. at the cocktail hour. I do that within the “free time” between the should have shots. If mandatory, discover an outlet and have a charging station for any batteries you might have already used. Watch as he jumps throughout the wedding day while learning a lot about the couple from the father of the bride.

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missguomeiyun · 6 years ago

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hot pot @ Chinese Hot Pot Buffet

You did not read incorrectly & I did not type incorrectly - I really did have hot pot at Chinese Hot Pot Buffet!

I think many of you are just as confused as I was when I 1st heard the name of the “restaurant” haha sometime last year, I had heard of it through a coworker & I was like, “what’s the restaurant place called?” It’s not a common name/type of name for any restaurant, really, but it is what it is - it’s AYCE Chinese hot pot buffet :P

It currently occupies the old location of Bonanza, which is now closed. That was a buffet restaurant that I had been to once. Tbh, it was forgettable & I rarely go for buffets. Last night, I went to Chinese Hot Pot Buffet for a birthday party~

Arrived @ 7:30pm, the time that the reservation for 10 was for, & guess what! There was a huge crowd at the door. From eavesdropping, there were regular “walk-in” diners, there were other “7:30″ reserved diners. .. & some have been waiting since 7pm o_O! Honestly, it felt like a big mess at the door. To say it was a small waiting area is not entirely correct; I thought it was a decent size... but there were just soo SO many ppl!

Once you walk in, there’s the “waiting area”, & then the restaurant is kind of divided in half. A large seating area on the left & right side of the entrance.

After 10mins, we got seated at a circular table that was in a separate divided section in the restaurant. It was very loud, & it felt like I was in Asia lol. Anyway, ignore the heating element in the center of the table; I don’t think it’s actually use-able.

*Someone else had the table order form & I didn’t even look at it lol however, it had the broth options, drinks options, & various meats (including dumplings/wontons). The meats come out from the kitchen all plated, which you’ll see later.

The rest of the food is buffet style. The bowls & plates are on the bottom shelf, & then you just go for the things you wanna eat! Note that there’s only 1 “station” set up in the entire restaurant; therefore it’s crowded here like all the time! & there’s no real “order” or anything; you just gotta try your best & wait for your turn, I guess.

[The photo shows items that are mainly found in cans or packages in grocery stores, as well as “root” veggies. For example, baby corn, lotus root, daikon, konnyaku, bean curd, etc...]

On the website, they stated they have over 150 items. In the picture above, there’s already 20. Like I was saying, space is not abundant so I didn’t get a chance to take photos of the buffet area in full; however, I did not think they have over 150 items to choose from.. . at least not the food alone. I mean, the sauce counter had like 20 sauces + aromatics (like garlic, chili peppers, cilantro & green onions) available for you, so including that, there was over 150.

Below are some of the things that I did take photos of.

Cooked appetizers (the chilled kinds). ..there was about 10 available.

Cooked appetizers (the warm kinds), which is mainly all fried items, like dry ribs, spring rolls, & a handful of typical dimsum items.

The “partially” cooked items, majority was thawed fish balls that you can find at Asian grocery markets.

“Adventurous” proteins - think topping options for pho: tendon, tripe. .. & then there’s Spam in the bottom left corner haha to the right of this was the noodles section, which wasn’t really a section but rather they are kept in Rubbermaid containers (instant noodles, udon, vermicelli).

To the left of this was veggies. I really liked the variety & selection!

Adjacent to the veggies was seafood: oysters, shrimp, mussels, surf clams, squid, cuttlefish, basa. ..yeah that was pretty much it. I love oysters!!

Desserts. There’s only coffee cake & Chinese osmanthus + goji berry jelly, but there was also 3 ice cream options, mango pudding/jelly, coconut jelly, & classic coconut + tapioca dessert soup. Last but not least, the fried buns with condensed milk. Oh! & if you’re too full for actual desserts, there’s some fruits as well.

Okay, my sauce: garlic, green onion, sesame seeds, sesame paste, XO sauce, hoisin sauce, oyster sauce, chili oil, chili flakes, & satay sauce.

I just got the regular chicken broth, which is “free”. Any of their special broth is an extra $2, however, the refill is just regular chicken broth.

Our meats came! Well, here’s round 1 of many. This was all gone after 1 rotation of the lazy susan.. . so we ordered more. However, magically, no matter what we told the server, the same plate containing the same amount of meats came. I’m not sure how the portion/serving sizes work but we ordered so many times & eventually lost track.

PS: I didn’t take photos as we ate bcos I was too busy chatting & eating haha but I had a great time!

Ahh the beef was my fav <3

YESSSS!!!

& then 4 desserts for myself :D

I really liked the selection & freshness of the food. The meats ordering thing was a little weird but you can always order more so it wasn’t a big deal. The place was pretty much “printing money” the entire time; after 9pm, they have the “after hour” special, which is cheaper but you only get 5 items so we noticed that ~9:30pm, there was like another HUGE rush of customers coming in. The restaurant’s website is very informative & accurate, & so I’d recommend checking that out (hrs, pricing, “specials”). They do have an unofficial time limit of 2hrs, which is dependent on how many ppl are waiting (you know how it is), esp if your party is occupying a large circular table for 10 ppl (these tables are rare), thus, don’t be alarmed if they sorta rush you out after you finish paying (the waitress was like “ok thank you, see you next time.”); it was SO busy last night! Overall, I had a good experience~

* * * epilogue * * *

I was here for Kevin’s bday, & basically the OG crew from junior high was here haha they all hang out regularly but I haven’t seen some of them for over a decade. It felt really “old school” & the atmosphere was so awesome. No awkwardness or unfamiliarity at all & I’m super happy I was able to come. Thank you all for a wonderful Saturday evening!

#YEGfood #hotpot #dinner #birthday #chinese #all you can eat #AYCE #beef #OG #since2002 #friends

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wooju-lee-blog · 7 years ago

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I had a dream a couple weeks ago where I was at a butcher shop—and before I continue, I know this is all severely superfluous; being subjected to hearing other peoples’ dreams is the social equivalency of being shown your friends’ baby photos when you never asked. But hear me out... because I really could not think of any other way to start this blog post otherwise. I wouldn’t necessarily call it a fever dream, obviously because I wasn’t sick, but the ambiance of it all: the ominous droplets of water echoing from a leaking facet somewhere, the red-tinged, Lynchian hue of the entire dream, the fact that no one was actually there but me. All of it made it just so unsettling. I didn’t see the butcher or any staff for that matter. But the meats were lined up neatly behind the glass partition and was priced in what seemed to be Egyptian hieroglyphics.

Why do I mention this? Well, I recently made a blog post that went over the matter of me officially starting the process of trying to de-vegetarian (not a word, I know) myself in the past few months. To avoid reiterating myself in full detail, it has been a tad bit of a challenge. But is it really that serious to warrant an entire dream about it? I don’t think so. I didn’t get caught up over decoding just what that dream was supposed to symbolize, I just found it funny that I would be doing something similar for school.

Now, to segue into what I should be talking about: I really don’t know anything about the specifics of meats—be it the cuts or how to handle and cook said parts. I look at one of those diagrams of a pig or cow where all the parts are outlined, and the only thing I can think of is 1. It looks cool, in a morbid way 2. I can’t believe consuming living animals has been reinforced/normalized in our society for so long to the point where we have identified every part and crevice of most if not all animals 3. A friend of mine used to have a poster of a pig diagram on her wall. I don’t know why because she’s studying physics right now. It could be the fact that she was a heavy metal fan. Something about a pig carcass is totally metal, it seems.

Truth be told, I was never fond of beef. Even before going vegetarian, the only instance where I would actually have it is if it was incorporated into a certain dish. With that said, I’m Korean. And yes, we love our pork—especially samgyeopsal (삼겹살). Fun-yet-semi-depressing fact: the whole pork belly and soju combo has more or less become a nightmarish touchstone in the hierarchical system of the South Korean office workplace (or just about any workplace in general). Forget calling it a tradition, it is more or less a mandatory ritual for all employees to go out together nearly bi-monthly: yes, that means the boss is there, as well, and they don’t even pay usually. Rookie employees are often peer-pressured in gulping down soju like water. They are then peer-pressured some more to do ridiculous things to entertain their superiors, like sticking a spoon in an empty bottle of soju and singing a song in front of the whole restaurant. Because refusing to do so means you will be remembered as the disobedient one. The rebel. Abuse of authority happens in just about any environment where there are striking imbalances in power, but it is more extreme over there.

This blog post is getting dark real fast, so let’s get back on track. You may say that I’m already familiar with pork so writing about it seems obsolete, but that’s really not the case. I mean, if I really think about it, the only cut of a pig I’ve tried is the belly. Now, I haven’t had pork in a long while, and I’m still not really sure if I’ll ever wake up one morning and get a craving for it. But I also proclaimed in that aforementioned post that I want to gradually lessen the lifestyle I chose solely for the purpose of going somewhere in this industry. Because whether I like it or not, I’m going to have to cook all sorts of animal flesh. Pardon me if that sounds morbid, but so it goes!

My choice of pig part (there really is no eloquent way in phrasing this) is the shoulder blade, or if you will, the top portion of the front leg of the hog. According to Pork Be Inspired, a website that is apparently dedicated to pork lovers, the terminology for pork shoulder can vary widely depending on the region. The lower ‘arm’ portion of the shoulder is most commonly called the arm pork roast, while the upper part is often called the blade roast, stemming from the area near the loin. The blade is known for its well-marbled cut, making it ideal for pot-roasting it whole, or dicing it up into pieces for stews, or even cooking it over moist smoke to make a classic pulled pork barbecue. Honestly speaking, I don’t know what any of this means. Vegan meats generally just come in chunks, or less commonly, a block (think Spam); the more expensive brands are usually pre-seasoned and don’t really require any other additional cooking other than heating it up.

Some of the most popular methods of cooking this cut are braising, grilling/barbecuing (is that even a word?), roasting, using a slow cooker, or stewing. The shoulder or shoulder blade cuts are also rather inexpensive; it can also be purchased with the bone intact (averaging to about six to nine pounds) or boneless (averaging four to seven pounds). Pork shoulder is also used for making ground pork, which sounds… interesting, to say the least.

My initial plan was to go to the St. Lawrence Market for some exploring, some sight-seeing (because, hell, the last time I was there was on a school trip in high school). Maybe get a smoothie or something. It’s crazy: I always walk by it, and every time I do, I keep telling myself “Hey man, you have the privilege of living in semi-poverty in one of the most diverse cities on earth. Why can’t you get off the bed and explore?”. But alas, I went there after-school this past Monday only for it to be closed. So note to self: do your assignments early next time. Also maybe use Google for the hours of operation. Because Google is free and it’s in the palm of your hands.

So, what to do next? I had to compromise. My option was either the Loblaws near Church-Wellesley (I personally call it the Loblaws Dome, because that’s literally what it is) or the Metro near the Ryerson Rogers Communication Centre. Honestly, that Loblaws makes my anxiety go haywire: it’s too bright (the entire building is one big sensory overload), the lighting makes me look like I spent a month drinking Vodka in a hole, and there’s always too many people there. And thus I ventured over to the Metro instead. I know what you’re thinking: you’re wasting time and energy, Wooju. So what if it’s further? I barely exercise so I could really use this. I need this, man.

Unrelated-but-sort-of-related-note: The assignment asked us to take photos with a personal belonging for the sake of preventing plagiarism. That’s why my keys make an annoying appearance. You have no idea how much of a challenge it was for me to find the right timing to take a photo of this on the cold, hard floors of Metro.

The recipe I chose is a Korean dish called bossam (보쌈), less commonly just called sooyook (수육), which literally translates to “water-meat” and sounds just as unappetizing in English as it does in Hangul. Bossam is cooked through a wet (moist-heat) cooking method that is essentially just boiling the meat in flavoured brine. Aside from the obvious, this is done to remove excess fat, grease, and blood from the meat, resulting in tender mouthfeel. If I remember correctly, pork sometimes has a very distinctive odour that varies in severity depending on which packet you buy at the groceries; it’s kind of like an innocuous game of Russian roulette. The good news is that this unwanted smell can be removed by boiling the pork with an assortment of things, such as onions, garlic bulbs, bay leaves, and, yes, instant coffee mix. Some higher-end restaurants will bump up the price tag just because they use ginseng or other medicinal herbs, but that can be reserved for yuppies.

So why did I choose bossam? Despite being recognized as one of the more popular comfort foods in Korea, bossam is actually a pretty healthy dish (well, as healthy as pork can get), care of its wet cooking method. There’s no cooking oil or any additional trans-fat involved, making it healthier than, say, bokkeum (pan-fried) or twigim (deep fried) type dishes.

Truth be told, I haven’t actually had bossam since I was about 12 or so, but it is generally served with a side of napa cabbage leaves and perilla leaves. The Korean way to eat any meats, grilled or otherwise, is to wrap it in the aforementioned vegetables with a smattering of ssamjang (쌈장)—a traditional Korean sauce made of gochujang and doenjang. Some prefer to just dip it in saeujeot (새우젓), a fermented food made with small shrimps. It’s all up to personal preference!

This post has been unexpectedly lengthy, so I’ll cap it off with the recipe. I found this rendition through a YouTube cook by the name of Maangchi. She is a Korean-Canadian ahjumma who apparently started her YouTube channel out of sheer boredom. What an icon and a queen! I adore her attitude, and the fact that she single-handedly built a brand for herself is pretty incredible. It goes to show that women should never feel the need to be held back or withhold their passions, just because this patriarchal society reinforced the idea that marriage should be their ultimate end-game. it is not, and it never will be.

Fun but hedonistic fact: It’s socially acceptable to drink in public in South Korea. It’s like a watered-down version of the infamous North legalizing (and possibly advocating) the use of an assortment of illicit drugs. As for us South, we really love our alcohol. Hell, soju now comes in little juice box containers with the straw and everything.

Ingredients:

3 lb pork shoulder, shoulder blade, or pork belly, rinsed and drained

1 large onion, cut into quarters or sliced

2 tbsp ginger, sliced thinly

12 garlic cloves

2 tbsp Korean fermented soybean paste (doenjang)

1 tbsp brown sugar

1 tbsp instant coffee or any ground coffee

10 cups water

1 lb napa cabbage leaves, washed and drained

¼ cup sugar

¼ cup white vinegar

1 tbsp salt

¾ cup water

Method:

Add the pork, onion, ginger, garlic, soybean paste, brown sugar, coffee mix, and the water to a large pot. Cover and cook for 1 hour over medium-high heat.

When it boils vigorously, turn the pork over with a wooden spoon or tongs.

After 1 hour of boiling, turn down the heat to low and cook for another 15 minutes.

Take out the cooked pork and let it cool down until ready to serve.

Combine sugar, vinegar, salt, and water in a large bowl. Mix well until it turns into a clear pickle brine.

Add the cabbage and mix well by hand.

Let it sit for 15 minutes, then mix well and turn it over so the leaves pickle evenly. Repeat this every 10 to 15 minutes for 1 to 2 hours until the cabbage gets soft and withered.

Squeeze out the excess water and refrigerate until ready to serve.

[Logo design by me; bossam image courtesy of Fooding Me]

#i wrote this on my phone #pardon me for some typos and such

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