#gelatiniser

[saturnisscreaming]

I'm going to gelatinize my bones so I can bend them any direction I feel like

[minimalistsource]

The s’more. The most offensive assault on the human palette ever contrived. Unethically sourced chocolate and gelatinised sugar water imprisoned by industrial-grade graham cracker. It’s everything wrong with us and yet we associate it with innocence. With childhood. Mom and Dad. But what transforms this fucking monstrosity is fire. The purifying flame. It nourishes us, warms us, reinvents us, forges and destroys us. We must embrace the flame. We must be cleansed. Made clean. Like martyrs, or heretics, we can be subsumed and made anew.

THE MENU (2022) dir. Mark Mylod

[fanofspooky]

365 horror movies day 173:

The Menu

“So once again - thank you for dining with us tonight. You represent the ruin of my art and my life, and now you get to be a part of it. Part of what I hope is my... masterpiece. And now our final dessert course is a playful twist on a comfort food classic: The s'more. The most offensive assault on the human palate ever contrived. Unethically sourced chocolate and gelatinised sugar water imprisoned by industrial-grade graham cracker. It's everything wrong with us, and yet we associate it with innocence. With childhood. Mom and dad. But what transforms this fucking monstrosity is fire. The purifying flame. It nourishes us, warms us, reinvents us, forges and destroys us. We must embrace the flame. We must be cleansed. Made clean. Like martyrs or heretics, we can be subsumed... and made anew. I love you all!”

[moonstruck-writing]

the air buzzes and the speakers announce ‘leave the relay race this is no place for you’ I squint and wipe the sweat before it drips down my forehead and even if they did not say my name I know the message was only directed at me whose legs were beginning to cramp just from the waiting and maybe being singled out and excluded can be good I don’t have to run anymore or pass the baton to strange and unknown hands so I walk away and sit under the shade of a tree breathing letting the persistent dew greet me soaking in the vibrant green of nature’s rhythm

I can rest and I have time and my value is not based on my productivity so why did I choose to take part in the relay race anyway? I don’t even like to run

all I wanted was to connect with other like-minded people but I forget that won’t work if we don’t have something in common but the invisible barrier surrounding their cliques sucks me in and gelatinises me in a small translucent cube so I’m paralysed and ready for consumption now that I’ve been regurgitated I know tunnel vision happens inside the stomach of the beast and it’s a good thing to not be digestible and to let them hear me scream so they feel the vibrations inside their throat as I climb out of the cage

written for Escapril day 24 — unexpected transmission

@moonstruck-writing Do NOT repost or use my writing in any way Reblogging is okay

[trannibalcorpse]

who up being gelatinised in the cotton candy cocoons

[sine-fine-inanis]

Favourite new line from a hc/tma fic I'm reading (Gelatinisation, by sixteenthdays):

It's the hereditary sequel to "Vulcan never lie," Spock lied

[bee-buzzzzoff]

Who gelatinised my brain?

[rooted-active-naturals]

Incredible Benefits of Maca Roots You Must Know

Start leading a healthy lifestyle by reaping all the incredible benefits of maca roots. Know more about maca root, what it is and all the amazing benefits in this blog.

What Is Maca Root?

Maca, also known as Ginseng Andin, Lepidium meyenii, or Peruvian Ginseng, is a cruciferous vegetable that smells quite similar to butterscotch and is relative to radish. The maca plant grows in the Andes Mountains on the high plateaus. Over 3,000 years ago, it was cultivated as a root vegetable that was used to make medicine. However, there wasn't enough information to show how Maca worked.

The maca root benefits for men are said to help with infertility in men and other health problems (1). There are other purposes and uses of Maca, some of which are supported by research and others that are still being studied.

Nutritional Properties Of Maca Root

The nutritional value of a 10 g serving of maca root consists of Amino acids like Alanine – 6.3 mg. Arginine – 9.9 mg, Aspartic Acid – 9.2 mg, Glutamic Acid – 15.7 mg, Glycine 6.8 mg, Histidine – 4.2 mg, HO-Proline – 2.6 mg, Isoleucine – 4.78 mg, Leucine – 9.1 mg, Lysine – 5.5 mg, Methionine – 2.8 mg, Phenylalanine – 5.5 mg, Proline - .05 mg, Sarcosine - .07 mg, Serine -- 5.0 mg, Threonine – 3.3 mg, Tryptophan - .5 mg, Tyrosine – 3.0 mg, and Valine- 7.3 mg. It contains vitamins like Thamin (B1) - 1 mcg, Riboflavin (B2) - .7.6 mcg, Ascorbic Acid (C) - 30 mcg,

Niacin 350 mcg, Calcium – 4.5 mg, Phosphorus – 2.2 mg, Magnesium – 1.04 mg, Potassium – 15 mg, and Sodium .25 mg. It contains minerals like Iodine - 5 mcg, Copper – .5 mcg, Zinc –  12 mcg, Manganese – 8 mcg, Iron – 25 mcg, Selenium – 20 mcg, and Boron – 5 mcg.

Why Should You Include Maca Root In Your Lifestyle?

Here are some reasons what maca is for and why you should include it in your lifestyle.

1. Improve fertility:

A study carried out in 2020 discovered that consuming 2 grams of maca daily consistently for  12 weeks can significantly improve the concentration of semen in comparison with the placebo treatment (2).

2. Boost energy levels:

Evidence shows the advantages of maca root in boosting energy levels and improving mood. A study carried out in 2022 showed that maca extract reduces fatigue in young adult women (3) and there are other maca root benefits for females.

3. Helps to destress:

Maca is an adaptogenic herb with incredible benefits of managing environmental stress on the body. It can stimulate the stress protection system of the body by balancing the body’s HPA (hypothalamic pituitary adrenal) axis (4).

4. Helps with perimenopausal and menopausal symptoms:

Women experience a lot of painful symptoms during menopause and the benefits of maca root powder are that it supports the body without changing estrogen levels. Consuming maca can reduce night sweats and hot flashes (5).

5. Helps manage depression:

A study carried out in 2014 showed an increase in dopamine levels after consuming maca for six weeks. This has led to reduced feelings of depression (6).

Tips For Consuming Maca Root For Effective Results

There are various uses for maca powder, some of which are mentioned above. However, maca root comes in different forms for you to choose from. Maca root capsules and extracts can easily be taken orally with water or any other liquid. This is the fastest and easiest way to consume maca herb and reap the benefits. Maca chips or powders can be consumed in various ways. But whichever way you prefer to consume them, maca roots have the same benefits.

Use USDA Certified Maca Root Powder From Rooted Actives

At Rooted Actives, you can get certified organic Maca Root in various forms for you to consume. Get the Peruvian Raw Maca Root Powder, the Certified Organic Peruvian Maca Root Capsules, the Peruvian Imported Maca, Gelatinised & Organic, or any of the other options available for you. Rooted Actives aims to bring you ayurvedic herbs, superfoods, and mushrooms that are sourced across India & globally. These maca roots and other health supplements available here contain no impurities or contaminations.

FAQs

Q. Can I take maca root daily?

A: Maca is best consumed moderately as a food or a supplement, Be sure not to take more than 3 grams (less than one teaspoon) daily. However, more studies and tests need to be carried out before we know what doses are safe for pregnant or breastfeeding mothers, kids, and people with liver or kidney diseases.

Q. Which is the best time to consume maca root - morning or night?

A: The best time you can consume maca herb to reap the benefits is in the morning as it can also help to increase your energy levels which isn’t good to take before bed as it can disrupt your sleep.

Q. How to consume maca root - in powder form or raw form?

A: There are different ways you can take maca root in powder, capsule, or raw to reap its benefits. You can incorporate it into your diet however is best for you and is suitable for your lifestyle.

Q. Can I grind maca root at home to make its powder?

A: You can dry out maca root for a few days until it is hard and very dry and grind it using a food processor or a coffee grinder.

Q. Does consuming maca root help in improving fertility?

A: A clinical study was carried out and it investigated the fertility property of maca root. It confirmed that for fertility maca root does help by increasing chances of pregnancy in women and decreasing infertility in men (6).

References

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3184420/

https://pubmed.ncbi.nlm.nih.gov/32654242/

https://ffhdj.com/index.php/ffhd/article/view/912

https://www.siftdesk.org/article-details/Antianxiety-and-anti-depressant-effects-of-Maca-emL-meyeniiem-ethanolic-extract-on-chronic-unpredictable-mild-stress-of-rats-through-hypothalamic-pituitary-adrenal-axis/466

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614644/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4025608/

[ardentguilt]

Pectolite

Another silicate mineral, Pectolite forms as aggregates or needle like crystals, often in globular masses though can also form as tabular crystals.

Pectolite is white, greyish or colorless with a vitreous to silky lustre.

This mineral forms in cavities in basaltic lava, often with zeolite minerals such as Heulandite-Na, Phillipsite-K, Analcime, Chabazite and Natrolite.

Care should be taken with Pectolite to avoid handling bare handed as the needle like crystals can potentially break off and embed in your skin resulting in pain and discomfort.

Interestingly, when exposed to hydrochloric acid this mineral will gelatinise and if heated within a closed test tube the mineral will give off water.

[lexicals]

Today was fun but I haven't spent a whole day walking and standing around like that since I was working retail probably I feel like all my bones have gelatinised

[jazzeria]

Here are some of the early sourdough discard breads (with instant/rapid yeast) and sourdough sandwich breads I made. They didn't turn out great, but I sure learned along the way!

25 Aug: Sourdough Discard [recipe] with dill seeds

Overproofed, oops! The loaf is both crackly-crispy, but also very soft and bouncy. Cutting into it was difficult because the crust was hard, but then would suddenly shatter and since the inside was so soft, the loaf would kinda crumple? Pleasantly chewy!

7 Sep: Sourdough Discard Bread [recipe]

I accidentally left the oven on 170F when proofing this, so it ended up getting a bit pre-cooked. But it also ended up being undercooked overall, so it turned out dense and moist.

Crust is thin but "crusty" in a good way. Crumb is moist, pleasantly dense. Salty! I'm glad I increased the salt! Satisfyingly chewy!!!! And it smells really good too!!!!

10 Sep: Sourdough Sandwich Bread [recipe]

I put the dough in the fridge for a day or so. The bulk ferment (BF) might've been a bit short; and the proof might've been long.

To bake, I put the loaf tin inside a dutch oven with a bit of water inside; the dutch oven lid had been pre-heated. In retrospect, I should've either pre-heated the entire dutch oven, or adjusted my bake times to account for this.

I took the lid off so I could at least see what was going on; and switched to using a spray bottle on "stream" (water gun setting, instead of "spray" setting). And I may have gone overboard with the watergunning: the crust is extremely shiny (gelatinised starch!)

Unfortunately the top tore open, and one corner started browning like crazy (I found out later there was a big fart pocket in that corner). You can also see in the loaf tin picture, the left side looks weird: you can see one of the layers from my shaping. I guess my shaping technique needs work!

I left it to cool overnight with a thin towel draped over.

The crumb is a bit dense, and quite moist. I think it was under-cooked. It smells frigging amazing though: the smells of gelatinised starch and sourdough! Every time I bake a sourdough, it's like I discover new ways that bread smells great!

I'm not super impressed with loaf, but it's "ok" I guess. None of its problems are, like, show-stoppers. But I'm a little underwhemled after days of anticipation.

12 Sep (same dough batch as prev):

The BF was 6 hours long, but when I touched the bowl, it was still cool to the touch from refrigeration. So this loaf came out a bit denser than I wanted.

Since the previous loaf tore, I decided to slash this one after a few minutes of baking.

The loaf was slightly undercooked, but still good. Somewhat dense and moist; chewy. Good flavour though.

[saladatomic]

Lemon Meringue Pie Eclairs

This recipe makes 28  ~13*2.5cm eclairs. The choux dough can be piped into eclairs, frozen and then baked straight from the freezer, however the time needed for baking will increase. The baked eclair shells can also be frozen in an airtight container. When you want to use them, pop them in a 150C oven for 12-15 minutes until they are fully defrosted a crispy.

Ingredients:

Pate a Choux:

181g water

158g milk

169g butter

169g flour

10g sugar

2g salt

308g egg melange

Lemon Gel:

50g lemon juice

25g water

1g 900 agar agar

15g sugar

supremes of one lime

zest of 1 lime

Whipped Lemon Ganache:

3g 220 Bloom gelatin

250g heavy cream(1)

250g heavy cream(2)

120g 28-34% white chocolate

zest of two lemons

Meringue:

80g granulated sugar

5g albumen*

45g water

vanilla extract(optional)

Instructions:

Whipped Lemon Ganache:

1. Bloom gelatin in heavy cream(1).

2. Heat heavy cream(2) with lemon zest to a simmer.

3. Pour the hot heavy cream over the chocolate, blend with an immersion blender until fully combined.

4. With the immersion blender on low speed, slowly add in the heavy cream with the gelatin.

5. Cover, let chill in the fridge overnight.

Lemon Gel:

1. In a saucepan combine everything except lime supremes. Heat to a boil.

2. Cook for 2 minutes.

3. Take of the heat. Cool.

4. Blend the gelatinised mass to a smooth gel. Stir in lime supremes. 

Pate a Choux:

1. On medium heat in a saucepan bring water, milk, butter, salt and sugar to a boil.

2. Stir in flour. Continue cooking, constantly stirring until all the flour is incorporated and the dough leaves a skin on the bottom of the saucepan.

3. Transfer dough into a bowl of a stand mixer** with the paddle attachment. 

4. Set mixer to speed 2, continue mixing the dough until it cool to 65-70C.

5. Gradually add in egg melange, continue mixing until all the  all the egg is incorporated. Depending on the strength of your flour you may need to add more egg. The dough is at a correct consistency, if when you lift the paddle it makes a "V".

6.  Transfer the dough into a piping bag or a container with a lid and let it rest in the fridge for 2-12 hours. This relaxes the gluten, which prevents the eclairs from ripping while baking. 

7. Preheat oven to 160C convection.

8. Using a 1-1.5cm French Star piping tip*** pipe eclairs on to a sheet pan lined with parchment or baking mat. Make sure to leave enough space between them for the air to circulate.

9. Bake for 15 minutes, then change the oven from convection to Top/Bottom and bake for another 15 minutes.

10.  Cool the eclairs, fill or freeze for later.

Meringue:

1. Add albumen to water, let sit for 5 minutes.

2. Add in all of the granulated sugar. 

3. Whip until stiff peaks. Fold in vanilla extract.

Assembly:

1. Cut a ~11*0.5cm strip at the top of the eclair. Ideally the cut out strip won't rip and you will be able to put it back after filling. However if it rips, it's still fine, because you will be piping the meringue on top anyway.

2. Whip the ganache to soft peaks and place in a piping bag.

3. Transfer lemon gel to piping bag.

4. Fill eclair shells almost fully with ganache, then add a thin strip of lime gel. Place the cutout part of the eclair shell over the "hole".

5. Pipe meringue on top and torch.

Notes:

*Albumen and water can be substituted with 50g of egg whites. However, then you will need to make an Italian or Swiss meringue.

**If you don't have a stand mixer, then place the dough into heatproof bowl and use a hand mixer instead. 

***French Star piping tip is used when making eclairs because it prevents rips and makes the eclairs a

[ambrosia-ilektra]

Test pls ignore, I’m tryna figure this dumb ass app out

[lofihipbot]

lofi hip hop beats to gelatinise to

[argumate]

imagine being the first Qing Dynasty bitch in the Forbidden City to like get your body done like ass shots titties done and like beat face contoured… and then you walked into like the palace or whatever Manchu people have and everyone dropped their guqins and was shookedt? like everyone gelatinising deer blood was just in shock and you walked across the artisanal wood floors in your wantmylook.com thigh high lace up heeled boots like your life depended on it… yes god

my mans Aisin Gioro Hongli looks away in humility but you KNOW he’s waxing the dragon that night……visiting a different concubine…..

[philza-updates]

No for real though I had those bead things on my frozen yogurt when I was like seven and they’re like a membrane or something filled with fruity syrup and while I was eating it I thought “this is like fish eggs” and had to throw away all my ice cream I can never eat those again T.T

I have been informed by the people in the comments that apparently this is “popping boba”. However I stand by my assessment that it looks like colourful frog eggs, even if it’s apparently just spherical somewhat gelatinised fruit juice.

- Mod Luna