#spilled soup

[sh1nsoukoku]

local fail boy and his hot goth wife

[whumpster-dumpster]

Caretaker coming into Whumpee's dimly lit room to check on them, stopping up short when they step in something wet

[shirozen]

Supper with a splash

[ottosoup]

2025 and i started off on the wrong foot. for sure 2026 has my back, right?

[cupofstew]

!!! ty you for the tag ^_^ everyone go listen to their new album right now (threat)

i summon @cuter-on-the-inside @gotheej @gothicmatter @pixieinanotheruniverse @themoonsmywife @lunetpluie

picrew and last song you listened to <3

no pressure tags

@wilburthetherian @hold-my-dr-pepper @femboy-hooters-official @100percent-shell-oil @nanochittle

@tameable50 @ford-mustang-1969 @truly-jcjenson @sam-the-skelepun

[soupofmushrooms]

As someone from the other side of the world, I'm FASCINATED by Costco vlogs because never in my life have I seen something that looks like an Ikea warehouse but for everyday goods.

[targarrus]

[inkprilled]

I know I need some right now.

[narikill]

aughdhshfjjsjcjdjfjsbgsknfjs <- leshy in this art probably

[sunflowergraves]

[literaryvein-reblogs]

Writing Reference: Soup

Soup, stew, broth, bisque, or chowder?

Generally speaking, a dish is called soup when it’s primarily liquid-based.

Stews are thicker and chunkier.

But an especially thick and chunky soup could be called a stew.

Broth is a liquid that serves as a main ingredient for many soups, and can be considered a soup when eaten by itself.

Bisque and chowder are different types of soup.

Soup vs. Stew

The main characteristic of the dish we call soup is that it’s primarily liquid-based. Regardless of what other ingredients it has in it (meat, fish, vegetables, whatever), they’re either submerged (or mostly submerged) in the liquid or are blended as part of it.

The first example constitutes what’s often called a brothy soup.

The second example is what we’d usually call a creamy soup (creamy as in texture—it may or may not have cream in it).

But there are a lot of variations.

The dish we call stew may start the same way as a soup, and can include many of the same ingredients used in soup (meat, fish, vegetables, whatever).

Stews are cooked by simmering or slow boiling, known as stewing.

The popular distinction between these two foods is how “liquidy” or how thick they are: a dish called soup typically has more liquid in it than a stew does. Stews are generally thicker than soups, being made up primarily of larger, solid chunks of ingredients.

In other words, stews are thicker and chunkier—and always have solid ingredients.

Generally speaking, if there is so much liquid that the ingredients are fully submerged, it’s a soup. If the chunks dominate the dish, it’s a stew.

Of course, a dish labeled as soup can be pretty thick and chunky.

And, sometimes, cooking adjustments can turn one into another. A soup could become a stew if cooked long enough that most of the liquid boils off or is absorbed by the ingredients. Or you could add more liquid to a stew to make it soupier. The point at which a soup becomes a stew (or vice versa) can be endlessly debated.

That’s because there is no exact measurement or technical rule separating the two. In many cases, both words could be reasonably applied to the same dish. The difference is often simply a matter of preference or opinion.

Broth vs. Soup

The essential ingredient in many soups is broth (or stock).

Broth is traditionally made by boiling or simmering water with ingredients that will give it flavor, such as meat, fish, or vegetables (and often a combination of things).

The primary flavor of a broth is often specified: chicken broth, beef broth, vegetable broth, etc.

For example, chicken noodle soup is traditionally made with chicken and noodles in a chicken broth.

But can broth be considered soup by itself?

Yes, in fact, when broth is eaten—even without any added ingredients—it is typically considered soup.

For example, a type of clear soup known as a consommé can be considered a broth if it is used as a base for the addition of other ingredients but a soup if it is eaten by itself.

Bisque vs. Soup

A bisque is a type of thick soup that uses cream as a main ingredient.

The term bisque is typically applied to soups that have some kind of shellfish or vegetable as the key ingredient.

Classic examples of bisques include lobster bisque, shrimp bisque, crab bisque, tomato bisque, and potato bisque.

While most people agree that bisque is a type of soup, some may distinguish creamy bisques from non-creamy soups in the same way that others distinguish liquid-forward soups from chunky stews.

Chowder vs. Soup

Chowder is a type of thick soup whose most traditional and well-known forms contain clams, fish, or other seafood, often in a creamy, milk-based broth and also featuring potatoes, onions, tomatoes, or other vegetables.

Different types of clam chowder are especially popular in the Northeast region of the US. Other examples of chowder include fish chowder, corn chowder, and potato chowder.

Most chowders are usually considered a type of soup, but their creamy thickness can also result in them being labeled as a stew.

Some people may take the hairsplitting even further and argue that chowder is its own unique thing in the same way that people distinguish soups from stews.

Source ⚜ More: Notes & References ⚜ Writing Resources PDFs

[sh1nsoukoku]

atsushi continuously realizing he is surrounded by absolute freaks

[chacolachao]

And now its 6:20

A slight tweak to Ombre's design WHO I APPARENTLY HAD NOT DRAWN SINCE 2019

[shirozen]

Spilling bad reputation

[ottosoup]

ending the year 2024 still burnt out since high school is hard to wrap around my head but here we are

[arlesposting]

making little designs for the probes (+ hubble :3) at the moment but since art takes time and i need to deal with my impatience to share all my stuff immediately after it's done y'all can have another little dialogue shitpost for fun :D

inspired by...