Jesus's middle name is Hume! Caution: Some NSFW images within!

[blackangst1]

 

[blackangst1]

UK's master of disguise, the buff-tip moth blending in with it's environment.

 

[[DHT]Osiris]

Friend,

Don't start with pet pics, unless you're prepared to bring some heat.

 

[blackangst1]

 

[blackangst1]

 

[blackangst1]

 

[blackangst1]

 

[blackangst1]

 

[shortylickens]

Tobey McGuire must have hit hard times.

 

[Fritzo]

What was it called, molecular gastronomy or something like that? Lots of foamy things for sure.

At least it was easier to avoid than $35 burgers that don't come with a side.

Yeah, that's what it was. There's still a few places screwing around with it.

Retro foods, noodles, and plant-based creations are the new trends for this year. No foam in sight

 

[blackangst1]

 

[KMFJD]

https://twitter.com/x/status/1636132406989127681

 

[zinfamous]

this person just memed a Farside. Asshole.

 

[zinfamous]

wtf those things are so fucking obese! Do they feed those damn things fucking IHOP every day? FFS of course they are on your ass all the time because you've made them into little Rodent Brimleys (Or "Wilfred's Grass Rats," as future generations will eventually call this species now that it knows how to survive from overeating on our own human corpses and abandoned homes and towns out in the wastelands of "fallout, Northern Hemisphere" in about 400 years, and enough generations of those things to gain knowledge....) you fucking animal torturing sociopaths! wtfman.

sorry for the interlude I bombed in there, like a fucking Red Letter Media review...I just couldn't help it.

 

[zinfamous]

https://imgur.com/IgzZcs6

Is this a ...real thing? lol

 

[zinfamous]

https://imgur.com/xxxPSym

I wanna see the whole thing

 

[zinfamous]

***Note: The below deals with an air-crash investigation and MAY be "upsetting" to some folks ***

Having said that, for anyone even mildly interested in flying this is a fantastic Youtube channel.

yeah, no. While this stuff is fascinating, I learned that some years ago watching this type of breakdown over that AirFrance? flight from like, Sao Paolo to Paris or something, which explained that early fault with the A380, I think, where the pilot and copilot yolks would auto-lock or something, for safety--meaning if an error was being input by one pilot, the yolk locked in the other pilot to the same maneuver even if they were trying to correct it--e.g, attempting to pull the nose down while the plane was going into stall, and the yolk moving with you, but the output was still locked into the other pilot, so it was actually continuing to stall upwards or whatever despite what you thought you were doing.

Idunno, it freaked me out how a specific design choice like that for the theory of safety led to some specifically obviou error (the sensors had iced over, so the head pilot couldn't get an accurate altitude reading and a lot was failing; but I know he was making the correct action to correct the problem, but everything failed at the right time. So he always thought he was correcting the stall into it was well past stall and plummeted into the Atlantic.

That still gives me trouble when flying.

 

[zinfamous]

sister is very allergic. Her last encounter was a little cherry tomato that had gotten some oil off a nearby oyster on a tray at a party. She ended up in the ER.

Oysters are quite phenomenal in great number....to clean and sift pollution out of shitty city waters, and they are GREAT at this!

We should limit them to this sole task of their existence, and fucking everyone would be better off for it, if you ask me.

 

[zinfamous]

What was it called, molecular gastronomy or something like that? Lots of foamy things for sure.

At least it was easier to avoid than $35 burgers that don't come with a side.

oh it's still a top thing in the toppiest of toppy places

Alinea

Alinea has been universally praised for its innovative approach to modernist cuisine. Every night, chef Grant Achatz and his team offer three distinct experiences at Alinea: the Kitchen Table, The Gallery, and The Salon.

www.alinearestaurant.com

OSTERIA FRANCESCANA - Massimo Bottura

“Osteria Francescana is a laboratory of ideas.It is also an observatory where we look at the past in a critical way, not a nostalgic one. Tradition in Evolution means looking at our culinary traditions from 10 kilometers away, to bring the best of the past into the future.”

osteriafrancescana.it

et al, (but those were/remain? probably the biggest, and they're still around)

I mean, it definitely didn't die out. I think it wasn't ever huge in terms of mass market, mostly reserved to spaces within the top restaurants tier list. Not all of them obviously, but you mostly found them there, and they haven't left?

I think it's just that the popular (over?)exposure of it has died out. I think...there was more common talk about it, yeah, but you don't see as much of that anymore, though it still maintains the actual presence it always had, I think?

 

[zinfamous]

https://imgur.com/rrEj2Fl

WBoxTruckRC

 

[zinfamous]

UK's master of disguise, the buff-tip moth blending in with it's environment.

...it's adapted that quickly, to that degree, to human-cut, controlled lumber farms?

hmmmmmmm

 

[kage69]

https://imgur.com/cPbtZaq

 

[dank69]

https://imgur.com/F8Y29aN

 

[kage69]

https://imgur.com/QxqRktx

 

[kage69]

Nope. Don't care.

https://imgur.com/URIWUw3