@ofahumanbean On Twitter

Video Transcript: Y'all will really tell a child, "Oh, you ain't supposed to congratulate a fish for swimming. You're supposed to keep your room clean. You're supposed to make good grades. You're supposed to do this, you're supposed to do that." Then god forbid someone calls you a bad parent, now all of a sudden it's, "Oh, but I kept food on the table and a roof over your head." Oh, look at Miss Fish!

1) the U.S. entertainment industry (especially animation) is run by older conservative types who make up offensive terms and get really mad about them.

2) the people who run Disney would be the first to fall in line with a fascist regime.

3) most of the media we consume is tailor-made and watered-down to appeal to the tastes of older, deeply religious conservative audiences.

And published it in Penthouse, to force those same censors to buy a skin mag. The editor there asked, why Penthouse?

That one is from his autobiography, Becoming Superman. See also:

When he was making Pulp Fiction, he was worried that the MPAA would object to the high level of violence in the film, so he shot a bunch of extra-gory stuff that he didn’t actually want in the film, and added it in before submitting it to the MPAA. Predictibly, they asked him to cut most of it (without even commenting on some of the things that had him worried, like the bits of Marvin’s skull that lodge in Samuel L. Jackson’s hairpiece). The resultant cuts were actually more permissive than he’d expected, so he cut a little more and submitted it, and it got passed with an R.

The second story is about that artist on Morrowind whose name escapes me (I’m not a big ES fan tbh) who figured out that if he made two creature designs, one weird and what he wanted, and one even weirder, he could get Todd Howard to agree to just about anything by showing him the whopper first, then going back and “working” for another few hours on a second, “toned-down” version, and it worked every time.

The reason I bring these up is that the thing that drives censors isn’t some extant physical rubrick of what is and isn’t acceptable, it’s the idea that they can have absolute power over someone else’s creative work. It’s about the social dominance of the interaction.

There is nothing so innocent, so clean, that a censor will not find some fault with it. Because they must find something wrong with it to justify their existence, and because it makes them feel powerful.

Excellent. Here she is, being super brave:

ironically its in a book about female sex anatomy that ive come across it (Vagina Obscura by Rachel E. Gross). everyone only wants to focus on the secondary sex characteristics and not the bazillion other functions of estrogen, testosterone, and co.

uses both of them!! for a

million reasons!!!!! aaaaaa!!!!!!!

Here's why - Costco sells rotisserie chickens as a loss leader. They're $5 which is substantially less than the cost of the chicken itself, however, with some care and planning that chicken can be used to make 3 to 4 meals that will feed 3 people. Here are things I do with one chicken:

pull the meat and separate light from dark. Put the skin and the carcass and put into an instant pot with leftover wilty vegetables, bay leaf, and peppercorns and make chicken broth.

Use 1/2 the light meat for a protein in a salad

Use the other half of the light meat in either a stir fry or in filling for crepes or enchiladas. There usually enough leftovers to make at least one or two lunches.

Use the dark meat and chicken broth in soup or making chicken pot pie. There is usually enough leftovers to make two lunches.

I am not kidding when I say that the each of those meals is filling and delicious and costs well under $5 a serving.

This is called being frugal where you're not necessarily cheap, you're just not wasting anything.

So the headline is written to either enrage people and make clickbait or to generate "LULZ those poors can't afford things because they're (checks notes) eating".

As a side note, a bag of avocados at Costco is also a loss leader at $0.75 per avocado. Don't believe me? My local grocery store sells avocados at $1.50 each when they're on SALE. It's, frankly, a good deal. Two pieces of bread, one avocado and some pepper or "everything but the bagel" seasoning and you've got a pretty damn good, filling breakfast.

Here is part of a meal I made for my family: coronation chicken - which is a chicken salad made with chicken breast meat, mayo, yogurt, apricot jam, curry, and almonds.

Here is a video about turning a whole chicken into high end chicken broth (he uses the entire chicken, but TBH you can use just the carcass and skin and end up with very good broth):

Even if you use the whole chicken, his recipe will make several quarts of amazing broth that ends up costing way less than grocery store broth. Even with just the carcass and skin, this makes better broth than store bought. And it freezes well. To freeze broth, after it's cooled, you can portion it into silicone muffin pans. When frozen, pop them out into put them into an air tight freezer bag. The silicone is to make it easier to remove and the reason for the using them is that each cavity is usually 1/2 C so you're preportioning. Need 2C of broth? Grab 4 pucks. Also, the puck form factor melts reasonably quickly.

Here is a recipe for savory crepes that use chicken:

With regards to the crepes, if you understand the basics of cooking, this recipe comes down to: crepes filled with chicken and gruyere topped with a mornay sauce. Now a traditional mornay sauce is made with gruyere, which is expensive, but you can substitute so many other cheeses that will work just fine, like cheddar, havarti, jack, or gouda.

If you watch Jean-Pierre's videos, he's doing very traditional French cooking, but he's simplifying a lot of the steps to make things more approachable. What he's omitting are the things that you might do in a restaurant when you have the resources to dedicate to them in prep because you're going to make dozens of servings. At the same time, he injects a bunch of hacks that really smart. For example, if you don't have home made beef stock on hand (which, like the above chicken broth is far, far, better than store bought), he shows how you can make it better by adding tomato paste. He doesn't explain why this works, but its actually really simple: tomatoes are rich in glutamates and store bought beef broth is heavily salted. When you mix the two, the tomato past thickens the broth and gives it more body and the salt in the broth and the glutamates make (tada) monosodium glutamate - instant umami. And no, MSG is not a bad thing in reasonable quantity.

I am not uptight about privacy because I'm hiding something. I'm uptight about it because the people who dismiss my right to privacy are dangerous to you and me and our families, personally, all the time.