bus' shitty aes and visuals blog

So I like hot stuff. I’m not like, a dick about it. I don’t brag because there are people out there that can handle waaaay hotter foods than me. It’s not a competition. So I’m at Tijuana Flats, a “mexican” food restaurant chain famous for their hot sauce bar. All in all, what they put out on the bar isn’t the spiciest stuff in the world, but you’ll find some delicious gems in there. I immediately look at whatever is marked black as hottest for the day (they change them) and immediately go to pump some into the little paper containers provided when… “Whooaaa, sweetheart you don’t want to do that,” I turned around and there’s this skinny guy in jeans and a logo polo. There’s another dude wearing the same shirt, so they must have come here from some sad IT job. I’m a little taken aback at this dude’s presumption that I am ignorant to what I’m doing, but I blow it off. ”Nah, man, it’s got the black label, I haven’t tried this one yet.” ”Are you sure? It’s really spicy.”  ”I’m pretty sure dude.” ”I don’t think you should, because it was a bit much for me.” At this point I’m feeling patronized. I stare at him.  “It’s fine. Really.” “Oooookay,” He says in this exasperated, don’t-say-I-didn’t-warn-you kind of voice. I get my hot sauce and sit down. Food arrives, I taste it with a chip first to test. It’s super sweet, actually. I dump the whole thing on my taco. I don’t know if he’s watching.  I go up to the counter and ask the manager to ring me up a bottle of the sauce to take home. It was pretty delicious! Manager says he’ll bring it to my table. They bring it, I pay, and the server asks if I’m into hot sauces - of course I say yes. Hot Sauce Police is now watching. She brings me an assortment of sauces they do not serve at the bar because of liability reasons. One of them was rated at 1.5 million Scoville units. I bought all of them, signing the credit card slip as he watches.

Crystal Swords and Skulls by Stone and Crescent on Etsy

See our ‘crystals’ tag

Here is a page for premodern weapons, broken down into a ton of subcategories, with the weapon’s region of origin. 

Here is a page of medieval weapons.

Here is a page of just about every conceived superpower.

Here is a page for legendary creatures and their regions of origin.

Here are some gemstones.

Here is a bunch of Greek legends, including monsters, gods, nymphs, heroes, and so on. 

Here is a website with a ton of (legally attained, don’t worry) information about the black market.

Here is a website with information about forensic science and cases of death. Discretion advised. 

Here is every religion in the world. 

Here is every language in the world.

Here are methods of torture. Discretion advised.

Here are descriptions of the various methods used for the death penalty. Discretion advised.

Here are poisonous plants.

Here are plants in general.

I made some blank templates for BNHA OC’s information. I used them for my oc here.

Feel free to use these templates for your own Hero OC’s if you want.

Edit:

Here’s @dduane​’s first take on it and the finished product. We’ve made even more photogenic batches since.

Kneading is easy as well; either let your machine do it, or if you don’t want to or don’t have one, get hands-on. It’s like mixing two colours of Plasticine to make a third. Flatten, stretch, fold, half-turn, repeat - it takes about 10 minutes - until the gloopy conglomeration of flour, yeast, salt and water that clings to your hands at the beginning, becomes a compact ball that doesn’t stick to things and feels silky-smooth.

Here’s what before and after look like.

My Mum used to say that if you were feeling out of sorts with someone, it was good to make bread because you could transfer your annoyance into kneading the dough REALLY WELL, and both you and the bread would be better for it.

Then you put it into a bowl, cover it with cling-film and let it rise until it doubles in size, turn it out and “knock it back” (more kneading, until it’s getting back to the size it started, this means there won’t be huge “is something living in here?” holes in the bread), put it into your loaf-tin or whatever - we’ve used a regular oblong tin, a rectangular Pullman tin with a lid, a small glass casserole, an earthenware chicken roaster…

You can even use a clean terracotta flowerpot.

Let the dough rise again until it’s high enough to look like an unbaked but otherwise real loaf, then pop it in the preheated oven. On average we give ours 180°C / 355°F for 45-50 minutes. YM (and oven) MV.

Here’s some of our bread…

Here’s our default bread recipe - it takes about 3-4 hours from flour jar to cutting board depending on climate (warmer is faster) most of which is rise time and baking; hands-on mixing, kneading and knocking-back is about 20 minutes, tops, and less if using a mixer.

Here ( or indeed any of the other pics) is the finished product. This one was given an egg-wash to make it look glossy and keep the poppy-seeds in place; mostly we don’t bother with that or the slash down the middle, but all the extras were intentional as a “ready for my close-up” glamour shot.

I think any shop would be happy to have something this good-looking on their shelf. We’re happy to have it on our table.

Even if your first attempts don’t work out quite as well as you hope, you can always make something like this…

Person B: Ummmmm…no?