acefuckingnerd - Tumblr blog

[acefuckingnerd]

People on this website will have hard-line opinions on Punk and then say like "What does Jamaica have to do with punk music?"

[acefuckingnerd]

hurricane helene is being described as catastrophic and deadly. it is rapidly intensifying and expected to have major, widespread, life-threatening effects across the southeastern and eastern united states. it is expected to make landfall as a category 4.

if you live anywhere near this storm's path, take it VERY seriously.

make a plan, follow that plan, stay safe, stay alive. check on those around you. make sure you have some way to get weather alerts if your power goes out.

DO NOT WAIT UNTIL THE LAST MINUTE TO GET TO SAFETY!

[acefuckingnerd]

i am about to bestow upon you the secret butter technique. i am sorry, but it is french. i am sorry again, this only works with cow butter. i am certain plant based butters wouldn’t work, and alternative animal butters may or may not 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

go forth now with this butter secret

[acefuckingnerd]

for those of you keeping track: today, Eric Adams has been indicted and Nick Castellanos hit a home run

[acefuckingnerd]

there is this whole culture of guys who are like oh i'm lonely cause i'm too smart and that intimidates people and isolates me, or because feminism has turned all women into entitled sexless bitches, when in reality the reason why they're lonely is because they live in the suburbs. that's the primary reason. but that isn't interesting enough ig.

[acefuckingnerd]

[acefuckingnerd]

Do you have advice on the art of sandwiches? I feel like i my best sandwich at home is still leagues below the worst sandwich ive bought at a restaurant

Since sandwiches are infinitely variable, I'm going to assume you're trying to make my favorite sandwich: the Turkey Club, sandwich style not sub style.

Your goal is to MAXIMIZE FLAVOR.

Thicker bread. Standard slice size for bread isn't going to cut it, here. You want thick-slice bread.

Sourdough, or French Bread not 'White' bread. You want it chewy, with a thicker crust. Hearty.

Extra-Heavy Mayo. Restaurants do not use standard mayo from the grocery. Extra-heavy mayo has a higher ratio of egg yolks, giving it a richer flavor and thicker consistency for both spreading and using in tuna or egg salad. It's also more of a warm ivory color, rather than 'white.'

Instead of yellow deli mustard, try a ground-whole-seed mustard. It has a spicier, richer profile, and a little more vinegar.

Be generous with condiments. You're making a good sandwich, not cutting calories.

SEASON your sandwich. Dust the vegetables - salt and pepper goes a long way! Dried oregano, onion powder, garlic powder are also champs. My fave is to take a spicy blend (like a fajita seasoning blend) and sprinkle generously over the mayo before adding other stuff.

Lettuce CRUNCH is important. Include the pale crispy parts in your sandwich, not just the soft green leaf parts. Use romaine and arugula, not 'iceburg' lettuce, which has next to zero flavor.

If you're using texture leafy greens like arugula, toss it in a vinaigrette before piling it onto the sandwich. The vinegar zing makes a statement.

The tomato should have a strong flavor of its own. Salt & pepper on ripe tomato is heavenly. Make sure your seasoning hits the tomato.

If you're adding onion, make sure the slices are super duper thin-sliced. Like, mandolin-thin. Translucent-thin. Red onion is king.

If you want it toasted, make sure the cheese and meat gets hot, but the greens/tomato/onion is added afterward so it stays cold and crisp.

Don't be afraid to STACK IT TALL. CRAM IT FULL! How many sandwiches from restaurants feel impossible to fit in your mouth at first glance? Most of 'em. Make it big. With the meat, especially, they often CRAM the meat in there. No single-layer of ham slices here.

It's ok to MIX MEATS. Fry up some bacon (extra crispy!) or crisp up some pepperoni and layer it with your turkey.

Once you're done, wrap your sandwich in parchment paper (not WAX paper, there's a difference), then slice in half. By wrapping it, you force all the ingredients to smush together and start blending flavors. This makes 'em all a little better and stops them from sliding around, so it's easy to get a bite with every ingredient at once, and stops the sandwich from actually falling apart.

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Honestly, the biggest 'secrets' of sandwich making is:

MAXIMIZE FLAVOR. USE RICHLY FLAVORED INGREDIENTS.

SEASON ALL YOUR SHIT FOR MORE FLAVOR

DON'T BE AFRAID TO PILE ON MORE GOOD SHIT.

[acefuckingnerd]

"when people ask how you're doing, they don't really care." most of them do, actually, the amount they care is just directly proportional to how well they know you. you're just mad you can't be the main character of the Twice Daily.

[acefuckingnerd]

[acefuckingnerd]

have you joined the chronic pain club today? it's not too late!

[acefuckingnerd]

has anyone done this yet?

[acefuckingnerd]

my relationship of 8 years was catalyzed by bisexual drama

[acefuckingnerd]

jester: final form💕🍭✨

[acefuckingnerd]

one reason abusive and neglectful parenting is common that people are scared to acknowledge is the sheer amount of couples who only had children because it was expected of them. as a result, they're going to first and foremost view their children as a status symbol, something to prove they're a good family.

[acefuckingnerd]

idgaf that helena is overplayed like so long and goodnight !!!!!!!!!!!!!!!!!! we'll meet again when both our cars collide !!!!!!!!!!!!!!!!!!!!!!

[acefuckingnerd]

Icons, truly