It's got the rats!

This is the control room, and if you look closely, you'll see a dark stripe in the carpet running the perimeter of the room. This was referred to as the "velvet rope," and absolutely NO ONE was allowed to cross it without authorization. It was under constant observation from an adjacent office, and I was told that if someone did set foot inside without permission, things got VERY serious VERY quickly.

This is one of the computer stations, and to me, it's such a gorgeous encapsulation of its period of technology, the sort of aesthetic that shows like Lost will bend over backwards to recreate.

As I was scouting, I noticed the day calendar had last been torn off about when the plant closed for good...

Then we went into the nuclear reactor, and the whole damn thing was just so spooky.

Looking back, I think it came from an overwhelming feeling of utter insignificance in the face of the sheer power this colossus was designed to produce.

The scale was just so out of proportion to every day reality, the sort of place where a weight of "46000 LBS" is just casually noted on the side of a part.

Peering into where the core would've been, all I could think is that I'd never want the job where you have to climb down that ladder on the left while this thing was in operation.

If you're interested in seeing more, you can find my full tour here!

https://nickcarr.com/scouting-a-decommissioned-nuclear-power-plant/

some of my YCH commissions done! thank you to @courtjester42069 and @beez-n-crackers for the work!

has this ever been you: you have a nicely steamed vegetable, or maybe you want to make the best butter noodles, but you know that if you put butter on those it’ll just melt and you end with kind of greasy noodles or vegetables? don’t you wish it was instead a luscious buttery glaze?

introducing: beurre monté

you will take a small sauce pan, and begin heating it with 1-2 tablespoons of water (use very little water) and bring it to a hard simmer or boil

turn the heat down slightly, and add Butter. how much? however much you dare. (start with 3-4 tablespoons and go from there)

you are going to either whisk Aggressively or you can pick up the saucepan, still holding it over the heat, and swirl aggressively so the butter is skating around the sides of the pan

done correctly, you will have liquid butter that is still emulsified. you have made Butter Sauce. season it with a little salt, and toss whatever you want in it.

if you’re butter splits, i’m sorry. you didn’t agitate it enough to maintain the emulsion, and now you have melted butter.

you can use this knowledge to make other sauces by swapping out the water for another liquid. white wine becomes beurre blanc. red wine is beurre rogue.

you want to CUM? sweat minced shallot in a tiny bit of butter, add white wine and cook it out until it’s reduced by about half. then whisk butter in hard. a few flecks of minced thyme or fennel frond stirred thru, and you eat that with a nice seared fish? or scallop? or even shrimp? wow. you will Nut

your boxed mac and cheese game can also be elevated by cooking your pasta and making a beurre monté first, tossing your pasta in that and adding the cheese packet. wow. hey; you’ll cum

Q’ero, Peru