modmad:

scienced:

So while I really enjoyed this comic by ModMad, the ending was killing me because it was just so darn depressing. Doodled this to make me feel a bit better and also because I love Grenda and her canon freakish strength.

THIS ONE
THIS ONE IS THE BEST ONE

modmad:

scienced:

So while I really enjoyed this comic by ModMad, the ending was killing me because it was just so darn depressing. Doodled this to make me feel a bit better and also because I love Grenda and her canon freakish strength.

THIS ONE

THIS ONE IS THE BEST ONE

(via pinecestfanfic)

"We’re adults, but, like…adult cats. Someone should probably take care of us, but we can sort of make it on our own."
- my roommate, on the question “are we adults” (via disjunct)

(via awkward-duet)

"

Why is it that people are willing to spend $20 on a bowl of pasta with sauce that they might actually be able to replicate pretty faithfully at home, yet they balk at the notion of a white-table cloth Thai restaurant, or a tacos that cost more than $3 each? Even in a city as “cosmopolitan” as New York, restaurant openings like Tamarind Tribeca (Indian) and Lotus of Siam (Thai) always seem to elicit this knee-jerk reaction from some diners who have decided that certain countries produce food that belongs in the “cheap eats” category—and it’s not allowed out. (Side note: How often do magazine lists of “cheap eats” double as rundowns of outer-borough ethnic foods?)

Yelp, Chowhound, and other restaurant sites are littered with comments like, “$5 for dumplings?? I’ll go to Flushing, thanks!” or “When I was backpacking in India this dish cost like five cents, only an idiot would pay that much!” Yet you never see complaints about the prices at Western restaurants framed in these terms, because it’s ingrained in people’s heads that these foods are somehow “worth” more. If we’re talking foie gras or chateaubriand, fair enough. But be real: You know damn well that rigatoni sorrentino is no more expensive to produce than a plate of duck laab, so to decry a pricey version as a ripoff is disingenuous. This question of perceived value is becoming increasingly troublesome as more non-native (read: white) chefs take on “ethnic” cuisines, and suddenly it’s okay to charge $14 for shu mai because hey, the chef is ELEVATING the cuisine.

"
-

One of the entries from the list ‘20 Things Everyone Thinks About the Food World (But Nobody Will Say)’. (via crankyskirt)

OOOOMG my coworker and I were just talking about this wrt mexican food specifically

(via differentrealms)

Ingredients as well.

Fleur de sel

꽃소금

(via arari)

(via awkward-duet)