#Foolproof

[thewordsarestuckinmyhead]

oh don't mind me. i'm just pacing around my room reading my scenes out loud to judge their worthiness.

[thankstothe]

aw

[allwaswithlove]

Alright after a night of rumination, I've figured out how the Cavs can win it all next year.

Resign Ty, have him move in with De'Andre, and let the yaoi do the rest. Max can join in occasionally as a flex throupler if he so chooses

Darius will train up and become half as thicc as JBrunson over the summer and never get injured again

Evan will put on forty pounds and have a striking resemblance to Giannis (with a three) and win league MVP

Darius and Don finally address the (sexual) (romantic) tension in the room

Jarrett will grow the fro out another two inches, giving him an unmatched size advantage #length

55-win team, first seed in the east, no injuries, Darius conference finals MVP, Don finals MVP, Jarrett DPOY. Go Cavs.

[cardboard-crack]

[electricea]

ryuji's probably that one kid in school who like puts an open book on their desk and hopes that will hide him napping - in his mind, it's foolproof.

[spacevixenmusic]

Source: Delicious In Dungeon [2024]

[earth-wires]

I’m working on a magenta character study in my drafts but it paints him as such a worse person than literally everybody else does so I’m really anxious about this.

Short little thingy VVV

I’ll bring it up sure. People who like magenta tend to only see him as a character to pair with somebody, someone who creates a dynamic the other character can operate under, or just a dynamic in general cough wekamage and usually focuses on his weird or quirky tendencies. Kyaaaa fruity little guy manlet lmao he’s so gross and weird and gay yk that stuff. There’s the other side of this (almost always diomage for some reason) that focuses on his obsessiveness and desperation for what do I call this validation, love, whatever else you see in him, and also the more evil things about him like the fact that he IS an assassin under Valentine. I like that interpretation better cause it’s more I dunno interesting, but both ARE valid. Usually people aren’t seeing them all as true at the same time, that’s what I don’t like people getting wrong about his character. We got this fluff/angst crack/serious divide when we could have both.

The biggest thing though, you’re all forgetting he’s EVIL. Yea funny goofy guy. He’s a FED. And look at who he’s working for. “Stop treating people like me like shit” hoe if I know who those kinds of people are, and you’re in this position, YOU abandoned those people. Magenta is a class traitor and I’m gonna talk about it when I have the courage

[freakin-fries101]

New way to get your dopamine up:

Spontaneously getting tickets for another stop of the ateez tour (and for the flixbus) without knowing if they will give me vacation leave.

[peyton-warren]

Poll time

[dankxsinatra]

[cyanityy]

Every mk artist will go through their “I forgot kenshi’s tattoos” phase. if it hasn’t happened yet read the first sentence again.

[hellshandbasket]

in sexualizing my favorite character i trust

[carrion-doe]

I am going to fix this. I need one of those gag pens that's gives you a little zap when you click it. I will use it every time I catch myself performing the obsessive habit.

[prosolver06]

The 100 Hats Riddle: A Logic Puzzle That Will Blow Your Mind

Okay, so picture this:

100 prisoners standing in a straight line queue.

Each wearing a black or white hat in random.

They can’t see their own hat but can see everyone else’s in front.

One wrong guess = ☠️, but guess right, he will earn his freedom.

Questioning will start from the last person at the back.

They were given some time to think out a strategy to maximize their survival.

Sounds like a nightmare, right? But here’s the twist: using pure logic and teamwork, the prisoners will create a strategy for the survival of maximum number number of them. How? That's for you to find out. Here is my foolproof solution that sure will supercharge your reasoning neurons.

The solution is broken down step-by-step so you can understand each step (and maybe impress your friends with your newfound logic skills).

If you love brain teasers, logic puzzles, or just want to feel like a genius, this one’s for you. Let me know if you can crack it before reading the solution!

[david-watts]

wait. I do have ways of checking if things are real

[tameblog]

This post may contain affiliate links. Read my full disclosure policy. If you’ve ever wanted to master a chocolate soufflé recipe, this is the one to try! Light, airy, and rich with deep chocolate flavor, it’s an impressive yet surprisingly simple dessert. Many years ago, when I was an apprentice at L’Auberge Chez François, one of my nightly tasks was prepping the chocolate soufflé dishes for evening service—there were always a lot, since soufflés are the kind of dessert people tend to order at restaurants rather than make at home. They have a reputation for being fussy—there’s the fear of them collapsing, or the myth that even a loud noise can ruin them—but the truth is, they’re much easier to make than you’d think. As long as you have the right ramekins, which you can find at any kitchen store or order online, and follow a few key techniques—properly prepping the soufflé cups, gently folding the egg whites, and serving them fresh from the oven—you’ll have tall, airy, and deeply chocolate soufflés that will impress everyone at the table (including yourself!).If you’re in the mood for something savory instead, try my classic cheese soufflé—light, fluffy, and just as easy to master. What You’ll Need To Make Chocolate Soufflés Butter: Used to grease the soufflé molds for a crisp outer coating and in the batter to create a rich, smooth base. Sugar: Coats the soufflé molds to help the soufflés rise evenly and sweetens the egg whites for structure and balance. All-Purpose Flour: Thickens the chocolate base, helping create a stable structure for the soufflé. Cocoa Powder: Enhances the chocolate flavor, adding depth and richness to the batter. Whole Milk: Adds moisture and helps create a smooth, creamy base for the soufflé. Liqueur, Rum, Or Bourbon (Optional): Adds complexity and depth of flavor, complementing the chocolate. If omitted, replace with more milk. Vanilla Extract: Enhances the overall flavor with warm, aromatic notes. Bittersweet Chocolate: Provides deep, rich chocolate flavor. Egg Yolks: Contribute richness and help thicken the batter, giving the soufflé a creamy, custard-like texture. Egg Whites: Whipped into peaks, they create the light, airy structure that makes the soufflé rise. Confectioners’ Sugar (Optional): A light dusting adds a touch of sweetness and a pretty finishing touch. Jump to the printable recipe for precise measurements Step-By-Step Instructions Set your oven to 375°F and position a rack in the middle. Meanwhile, grab your 6-ounce soufflé molds and generously butter the bottoms and sides. Next, sprinkle a little sugar into one mold, tilting and rotating it so the sugar sticks to the butter. Tap out the excess into the next mold and keep going until they’re all coated. If you have any leftover sugar at the end, just discard it. Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and let it cook for about a minute until it’s bubbling and smooth. Stir in the cocoa powder, then slowly whisk in the milk, liqueur (or extra milk if skipping the liqueur), vanilla, and salt. Keep stirring until the mixture thickens and starts to bubble, which should take about 2 minutes. Remove from heat and whisk in the chocolate until smooth. Quickly whisk in the egg yolks, one at a time, until they are fully incorporated. Set the mixture aside while you whip the egg whites. In a stand mixer with the whisk attachment, beat the egg whites on medium-high speed until they start to look fluffy and hold soft peaks—this takes about a minute. Slowly add the sugar and keep beating for another 2½ minutes or so, until you’ve got medium peaks. You’re looking for them to hold their shape but still droop slightly at the tip—try not to overbeat, or they’ll be too stiff to fold in smoothly. Whisk about a third of the beaten egg whites into the chocolate mixture to loosen it up. Then, switch to a rubber spatula and gently fold the lightened chocolate mixture into the rest of the egg whites. Fold just until combined—you want to keep as much air in the batter as possible, so don’t overdo it! Spoon the batter into the molds, filling them just shy of the top—about ⅛ inch below the rim. Give the rims a quick wipe to keep things neat, then place the molds on a baking sheet. Pop them in the oven and bake for 15 minutes, until they’re beautifully risen, set on the outside, and still have a little wobble in the center. Some might rise perfectly straight, while others lean a little—either way, they’ll taste amazing! Using two spatulas, carefully lift the soufflés onto serving plates. If you’d like to dress them up, give them a light dusting of powdered sugar. Then, serve them right away—soufflés wait for no one! Print Chocolate Soufflés Chocolate soufflés may have a finicky reputation, but they’re easier to make than you’d think—and nothing beats the magic of pulling a perfectly risen soufflé from the oven! Servings: 4 soufflésPrep Time: 20 minutes minutesCook Time: 20 minutes minutesTotal Time: 40 minutes minutes For Greasing the Soufflé Molds 1 to 2 tablespoons unsalted butter, softened2 to 3 tablespoons granulated sugarFor the Soufflés2 tablespoons unsalted butter 1 tablespoon all-purpose flour1 tablespoon cocoa powder½ cup whole milk2 tablespoons liqueur (such as orange or coffee liqueur), rum, or bourbon (optional; see note)1 teaspoon vanilla extract¼ teaspoon salt4 oz bittersweet chocolate, chopped3 large eggs, separated ⅓ cup granulated sugarConfectioners’ sugar (optional, for dusting) Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Grease four 6-oz (180-ml) soufflé molds generously with the softened butter, making sure to coat the bottoms and sides evenly. Sprinkle the granulated sugar into one greased soufflé cup, rotating it to coat the sides evenly while pouring the excess into the next cup. Repeat until all cups are coated, then discard any unused sugar.In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until bubbling and smooth. Whisk in the cocoa powder, then add the milk, liqueur (if not using liqueur, replace with more milk), vanilla, and salt. Cook the mixture, stirring constantly, until it gently bubbles, thickens, and becomes smooth, about 2 minutes.Remove the saucepan from the heat and add the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Quickly whisk in the egg yolks, one at a time, until the mixture is smooth. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 1 minute. Gradually add the granulated sugar and continue beating until medium peaks form (the peaks should hold but droop slightly), about 2½ minutes more. Be careful not to overbeat; the mixture should not be too stiff or dry, as that will make it difficult to incorporate into the chocolate mixture.Add one-third of the beaten egg whites to the chocolate mixture. Using a whisk, mix gently until evenly combined to lighten the mixture. Then, add the lightened chocolate mixture to the bowl of remaining beaten egg whites and using a rubber spatula, fold gently until fully incorporated. Divide the mixture evenly among the prepared molds, filling them about ⅛ inch from the top (you can pour carefully or use a ladle). Wipe the rims clean with your fingers. Place the filled molds on a baking sheet and transfer to the oven. Bake for 15 minutes, or until the soufflés have risen, are set on the outside, and wobble gently when you shake the pan. Some soufflés may rise perfectly straight, while others might be a bit uneven—that's completely normal, so don’t worry! They’ll all taste delicious.Using two spatulas, carefully lift the hot soufflé cups to serving plates. Dust with powdered sugar, if using, and serve immediately. Note: If not using liqueur, replace it with more milk. Calories: 413kcalCarbohydrates: 48gProtein: 7gFat: 22gSaturated Fat: 12gCholesterol: 165mgSodium: 218mgFiber: 2gSugar: 43g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Source link