#Spoof ads

[peterlorrefanpage]

[Spoof] Peter Lorre & Claude Rains for Schenley

I love seeing Peter's face so much that I wish he could have been in this ad! As it is, I don't mind that it was just someone's clever spoof of the original & legitimate Claude Rains spread here:

Claude's bringing all the rest of his friends with him, after all...

...Peter could have squeezed in anywhere, or bumped out one of the other gents. :D

[piedpencil]

Another vintage ad ripoff! Hope y’all like it 🖤☢️

[800db-cloud]

i’m sure you’ve noticed but i really, really like stylizing freaks

[danskjavlarna]

Source details and larger version.

Archival advertisements reveal the trends of their time: here's my collection of vintage ads.

[weirdyearbook]

Source details and larger version.

Archival advertisements reveal the trends of their time: here's my collection of vintage ads.

[rvxen]

in light of the release of the anime version of UZUMAKI, here’s a Hostess Fruit Pie parody if Junji Ito needed to fill some extra pages…

[makeshiftstory]

Sorry for the long wait, but here's the Ancient Greek Pottery Felt Dolls project for the Ancient Toys and Games Comic! It took a while to get this done thanks to the dreadful beast called December. As you can see on the second page, one of the reasons why I tend to be a bit slow, my dogs want to get involved with the process and Scout left her mark on it. I'll be resuming the main comic next weekend now that I'm getting back on track and getting free time for my art. Also, who would be interested in volunteering a character to join in on the Titanic special of Ancient Toys and Games? They'll be enjoying a specialty cocktail called 'Imploded Billionaires' >:3c

[stone-cold-groove]

As with any early Jaguar, even the advertising needed to be fixed. From the car files: ad for the 1974 Jaguar E-type V-12 convertible.

[shroompunk]

looks like lin might have a new job in modeling!

for BasilSanguine on twitter

ID: Digital advertising-style illustration of an anthro brown bear man wearing a striped green shirt and blue jeans, plus a red and white checkered tablecloth for a cape and a paper crown. He's holding up a stack of pizza boxes in one hand, resting an open pizza box on his alternate shoulder. Text in the background reads "Visit Papa Bear's Pizzeria. So big, it's just right!"

[arielluva]

falling to my knees trying to watch a video marked for kids on youtube but revanced literally will not let me bc the spoofing got fucked up somehow

[willowpotatox]

We have suffered from the Sam ASMR ad for too long. Sign today to get a Laura Bailey asmr ad instead.

[jkgnggj]

REITA SHERBET 🌈🍦

A lil drawing I began like last Saturday but didn't get to finish till like yesterday. I couldn't post it yesterday tho bc I forgot to take a pic so 🤧 he'd look so much cuter in colors but I think coloring ruins my art so <//3

[sweetmochicat]

Ad

[petermorwood]

Balsamic vinegar will give acidity with even less sharpness, as will rice or black vinegars from Asian stores. Use Marmite, Vegemite or similar yeast extracts for umami.

Experiment with different kinds of mustard, enough for flavour enhancement, not enough to overwhelm. Use Worcester sauce very early so its blatant "worcester-ness" cooks down to a mellow background note.

In fact If the This or That has a pronounced trademark flavour - balsamic, Marmite, mustard and Worcester all qualify - always add early and little rather than late and lots.

*****

Another way home-cooked dishes taste less impressive than they should is swapping ingredients. If the recipe says use "A" (say, butter) then a decision to use "B" (say, coconut oil) means the end flavour won't be as the recipe intends.

I'm using those examples because "it doesn't taste right" is often attributable to using the wrong a different cooking fat to the one called for.

@dduane and I have both read people complaining that their (insert name of dish) doesn't taste as good as mother's or granny's version, only to read on and find that Mum or Gran used dripping (derived from beef) or lard (derived from pork) while the inadequate modern version used something else entirely.

This might be done for lifestyle or religious reasons, but often seems to happen because the traditional fats are seen as somehow wrong - old-fashioned, unhealthy, insert disapproving adjective of choice.

*****

They might even be seen as a joke, as demonstrated by this illustration from British adult comic "Viz".

There isn't and never was a Lard Information Council, though it sounds like just the sort of thing the British wartime government would have created, and a quick search indicates it's mostly known to be a spoof - though not everyone (see the bottom of the list) has got the message.

However there are recipes which won't work properly without lard, or butter, or dripping, just as there are those which won't taste right made with other than EV olive oil or whatever. The much-touted "unhealthiness" of old-fashioned fats is offset now by concerns over their modern alternatives: additives in hydrogenated cooking fats, potentially hazardous chemical changes during heating, etc., etc.

I sometimes wonder how much of that suddenly-discovered (people had been eating them for centuries) unhealthiness of trad fats was the propaganda of "experts" hired by the manufacturers of New Fats. A good way to get product on shelves is by taking over space once held by the competition that "expert advice" now means nobody wants to buy.

Sound unlikely?

Once upon a time, all it took was an actor in a white coat and stethoscope to "prove" that doctors were okay with smoking - the brand of cigs in the ad, anyway. Swap actors with white coats and stethoscopes for actors with thick glasses and clipboards, get the backing of the appropriate manufacturing industry, and proceed as before.

Laws have changed, with spurious pro vs con claims more tightly controlled now, but enough mud has been slung that a lot of it still sticks.

*****

If a recipe calls for an ingredient and you can get it / will eat it (see lifestyle / religion restrictions) then try the recipe with that ingredient at least once. It may be there for a better reason than Tradition.

Genuinely, I don’t know how else to get the word out, but I feel like if your home-cooked dinners don’t taste right, you're missing either paprika, sugar, butter, or chicken bouillon.

[weirdyearbook]

Source details and larger version.

Archival advertisements reveal the trends of their time: here's my collection of vintage ads.

[rvxen]

in light of the release of the anime version of UZUMAKI, here's a Hostess Fruit Pie parody if Junji Ito needed to fill some extra pages...