femchef reblogged
Have you ever asked yourself: “What does the skunk say?” unmute to find out
what a good and respectful wildlife interaction, from both sides!
If you need some asmr turn the sound up for post-hike climb heavy breathing in cold air
We stopped very (very very) briefly at one of the trail heads for an early spot on the Appalachian Trail this weekend. The elevation isn’t that extreme - this is at just over 3100-3200 feet. Mostly just a lot of scenic driving this weekend for our anniversary. 💕
as a knitter, you start to notice how rare it is for characters in tv shows and movies to knit correctly. from worst to best, it ranges from:
- laughably incorrect, just flinging yarn around
- knitting the most basic scarf incredibly slowly because the actor Learned How To Do It For The Role
- old lady actresses casually knitting an intricate lace pattern while doing a monologue
- gromit from wallace and gromit
1. that’s a garter stitch, which you can clearly see despite it being made of clay
2. they took the time to animate a modified continental style of knitting, including showing how his working yarn is wrapped around his pinky, and that he’s flicking with his index on his right hand
3. he only has four fingers and yet this is better than the vast majority of knitting on tv
I know there's the funny ha ha of a capitalist's worst nightmare of a product being too durable you don't need to replace it, but the situation is actually quite interesting to look into
A lot of articles tend to point towards a lack of "relevance" but ultimately that's not what is happening.
One of Tupperware's biggest hurdles is availability, not demand. They previously relied on independent sellers, down to individual independent sellers, like the Tupperware Parties of yore (people, usually women seeking financial independence from the 50s onward, would hold events to sell Tupperware to other suburban women -- similar to Avon). 2022 was the first year Tupperware could be found in places like Target. At All. Their exclusivity and middle(wo)men decreased their reach as the parties became less and less of a thing.
The next issue for Tupperware is in manufacturing. It only has a single US plant (which it now closed) and struggled post-(early)covid to pay for rising costs of plastic and transportation of materials.
THEN Tupperware got fucked by investors trying to make bank first on their success and then also on their failure as they got swept into "meme stock" betting, where inexperienced traders gamble on stock around jokes/irony.
So ultimately, Tupperware has failed to get with the times as it has always relied on suburban lady sales while countless imitation products hit shelves in places where working class people shop for cheaper and sometimes comparable products, the cost to make a good product went up and as Tupperware struggled, investors and gamblers who are addicted to Line Going Up cashed in on betting on their failure rather than success, and because Tupperware is so synonymous with plastic food storage, IP gremlins are more than delighted to crash and burn a company to get it on the cheap and turn it around to make the numbers go back up again.
Rather than a "oh the woe of durability" story, or lament that a product is not used anymore, this is an excellent microcosm of the vulturistic nature of capitalism.
How dare you read the article and add nuance to this headline upon which I may project my grossly uninformed postulations of Our Society and consumer behavior.
femchef reblogged
@schnuffel-danny hehehe
regarding this post: from schnuffle
femchef reblogged
Tattooed women from Bildnerei der Gefangenen (Artistry of Prisoners) by Hans Prinzhorn (1926)
femchef reblogged
i said it was my favorite piece of media that i’ve hyperfixated on since the tender age of 12 and have not let go of since. i didnt say it was a Good piece of media
“what do you like about it so much?” the fact that it cocooned me like a tender wool blanket during my vulnerable teenage years. next question
femchef reblogged
going to start researching sheep breeds that are like endangered or need conservation and then seek out their wool to use, preferably buying directly from the herders, so i can support them
i found a farm that has Navajo-Churro sheep and sells their wool as roving and yarn directly to the public, along with several other uncommon breeds :) website here
holy shit theres a lot of small farms out there with heritage breed sheep n other animals selling their fiber!!
re: your tags, totally fine to reblog!! there's a whole database of farms im looking at now on the Livestock Conservancy website!! here's the link, all you have to do is select "yarn" or "fiber" from this drop down menu
and it'll give you contact info and websites to A BUNCH of small farms selling their heritage breed fiber directly!! you can also look up by animal breed if you want a specific kind of fiber like, say Navajo-Churro
it's AWESOME!! many of these farms seem to be certified by the Conservancy and the Conservancy itself seems to be like a good nonprofit
femchef reblogged
They sound like little mosquitoes
Source: instagram.com
femchef reblogged
"I'm glad you're okay" but said by someone who has just had the shit beaten out of them, to someone who is not hurt at all, is a brilliant trope and I lose my mind every time.
femchef reblogged
can i ask a restaurant question? i watched a short from a youtuber asking her coworkers about knives they cook with. it looks like they are at work, but they’re talking about knives they bought/were gifted. is it common to cook professionally in a kitchen with equipment you bring from home?
@intobarbarians This is such a great question!!! Ahhhhhhhhh ok ok here we go:
Alright so - there are CAVEATS, but the short answer? You bring your own knives.
More specifically - if you are a savory chef/line cook, you bring your own knives.
Ok so there’s a lot of interesting culture that’s specific to career culinarians (line cooks, prep cooks, bakers, pastry chefs, etc., etc.,):
First, know that standard kitchens DO have their own house knives. They are super beat up, typically no one sharpens the r hones them as often as they deserve or require (sharpen every 2 weeks for heavy use, hone with steel as needed, hopefully at least once a week). These are the knives you reach for in emergency (or occasionally hazing). They are old and battered and have seen things and they’re not even 2 years old yet. The knife you need the most is the chef’s knife and even though you KNOW you have five on hand somehow they’re all missing except for the thin one with the shittily balanced weight in the tang, and the last person who used it didn’t wipe off their minced chives before they stuck it back up on the magnet strip. **
Well-funded kitchens and larger facilities will often contract with a company that comes and sharpens knives and rotates fresh blades every two weeks (this is typically the same person/business who sharpens blades for barbers and ALSO is typically a farrier in the local area if you are somewhere with a lot of stables). However, two weeks is still too long in most cases for the amount of use these poor abused tools get.
Nearly everyone brings their knife kit/knife roll***. It sounds pretentious because reality tv plays it up too much - but it’s practical. That kit travels with the owner too - it comes to work with you and leaves with you. Because if it doesn’t travel with you it’s going to get kidnapped by one of the eight close quarters people you work with daily with ruthless efficiency and you will never see it again.
Quality knives are expensive - the cost for nicer individual knives ranges from 375$ to 2500$, and typically you will carry 5-7 knives in your personal kit. I worked with a line cook who dropped 1500$ on a boning knife (look it up - skinny, long blade, thin and whippy, with a gentle curve on the back; typically for cleaning and filleting fish). ****
Ones get really personal - a lot of folks on the line will show off their knives - either when they first meet as an ice breaker and a dick waving contest, or just because the topic of knives came up, or because they are complaining about the sad knife in the magnet again.
Mentoring chefs in kitchens will occasionally gift beginning/in training young cooks some of their first pieces for their knife kit - it’s actually really, really sweet and especially significant if your mentor gives you one of their old knives to keep and care for in your kit.
Kitchens have a very prevalent journeyman/guild/master mentality, it’s very practical and oftentimes a bit old fashioned. Combined with high stress, constant on the job training, and having to work in close quarters for extreme hours with limited groups of people, it gets to be really intense and dramatic, so that sort of meaningful gifting happens in moments of intimate acknowledgment of someone showing significant skill advancement. It’s not surprising that a lot of folks talk about their inside stories in that light.
For culinarians who start with school, your knife kit is one of the first required purchases, along with your books, and accredited schools require their students to sit and pass a knife safety course and skills exam before permitting them to start practical classes. The kit bags tend to be clunkier, and the e knives are standard and basic - a lot of students begin to pick new, individual knives of more expensive quality and replace the originals in their early kits, it’s interesting to watch and see who does it. Students tend to find their first roll or slim case for their kits - easier to carry, more personalization (this especially), wanting to look cool and not like a student fresh out of culinary school.
[** the exception to this are the secret knives in the locked/hidden pastry cabinet separate from the house set; pastry folks are less likely to bother with knife kits on a regular basis, though you see them more often in the pastry kitchen than you used to]
[*** again, pastry is an exception fairly often - they just. Don’t tote personal materials around like that, mostly because there are TOO MANY TINY THINGS]
[**** yeah don’t spend that much on a boning knife please.]
I’ve told this story ten thousand times and I will tell it for the ten thousandth and first: whenever I think about wearing a costume to work on Halloween, I remember the time I saw a doctor breaking what must have been devastating news to a sobbing patient while the doc was dressed as a ketchup bottle.
There’s a lot of good responses to this but I obviously very partial to the healthcare ones
femchef reblogged
inktober day15: single young mother travels to far off lands, defends family from unscrupulous adventurers.
inspired by a cute wolf spider mom i rescued from my parent’s bathroom a few weeks ago. her babies weren’t as blob as these are but i got very tired in the home stretch of sketching this.
also i think i’m actually getting better with inks which is neato.
femchef reblogged
Charleston, a Sussex farmhouse, was a country retreat for artists and writers of the Bloomsbury Group and the home of Duncan Grant and Vanessa Bell. The drawing room fireplace is heated by a Pither stove. The surround is painted with figures by Duncan Grant in the exuberant decorative style that eventually embellished every surface in the house.
The Fireplace, 1994
femchef reblogged
femchef reblogged
im a fucking sucker for the “character gets so badly injured that they can’t think clearly and start calling for help in a distressingly vulnerable way.” characters who start using nicknames for their friends they haven’t used since they were kids. characters who start begging for their brother they haven’t seen in years to be there. characters who would usually use their parents’ names or call them mother/father/etc crying out mama when they go down. u understand.