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[yana125]

Yes this poll is very biased in favor of North America lol

[yana125]

I know this isn't ninjago guys but I finished this 17 hour painting for my art class and I was proud of it so...enjoy.

I love Egypt fun fact about me. :)

[yana125]

odin is like “when thor was born the sun shone bright upon his beautiful face. i found loki on the sidewalk outside a taco bell”

[yana125]

Describing Foods - A Masterlist

                As a broke university student, I love reading about food. It’s almost like eating a real meal myself <3.

I get a little angry when characters are eating a meal and I barely get to experience it with them. In that, I mean I don’t just want to know what it is, but what it’s like to eat that food—how it tastes, smells, sounds, and feels. Is a perfect croissant still a perfect croissant without the crack of the exterior, the airiness of the pastry inside, the smell of yeast?

                Probably not. When writing about a dish, the smell, texture, technique, taste, and how it looks are all important to painting the experience, so here’s some words to use when describing a meal:

Taste:

Acidic: Sharp tasting. Often used to describe tart or sour foods as well.

Aftertaste: A different taste that remains in the mouth after eating something

Bitter: Tart, sharp, and sometimes harsh flavour.

Bittersweet: Less harsh than bitterness. Tartness + sweetness.

Bland: Has no significant flavor or texture

Briny: Just means salty. Often describes pickled foods.

Citrusy: Bright flavour like… well citrus fruits—oranges, lemons, limes, etc.

Cooling: Mimics that cooling feel—like mint.

Earthy: Reminiscent of soil. Can be used to describe wines, root vegetables, and mushrooms.

Fiery: Another word for spicy.

Fresh: Light and crisp—describes produce or herbs.

Fruity: Sweet and reminiscent of fruit.

Full-bodied: Rich and ‘feels heavy’ in your mouth. Can describe wines or soups.

Herbal: Bright, fresh, sometimes earthy from the presence of herbs

Honeyed: Sweet or candied taste like honey.

Nutty: Taste similar to the flavors of nuts. Often used to describe certain cheeses.

Rich: Full, heavy flavour. Often dishes that contain cream taste rich.

Robust: Rich + Earthy. Used for lots of wines or aged liquor.

Savory: Describes meaty, earthy dishes and soups.

Sharp: Harsh, bitter, or tart taste. Used to describe acidic foods.

Smoky: Reminiscent of the smell of smoke.

Sour: Biting, tangy, tart flavor.

Spicy: Burning taste.

Sweet: Sugary.

Tangy: Tart, biting taste—feels tingly

Tart: Sharp, bitter, or sour flavour. Used to describe acidic foods.

Woody: Earthy, sometimes nutty taste. Describes some coffees or cheeses.

Yeasty: Earthy taste reminiscent of yeast. Describes beer and bread.

Zesty: Fresh, vivid, or invigorating flavour.

Sound/Texture:

Sound has a lot to do with texture, so I've combined them for this section!

Airy: Light, pillowy texture (think inside of croissant)

Brittle: Hard but easy to break

Bubbly: Usually during heating, when bubbles rise to the surface—low sound.

Buttery: Smooth, creamy texture (think certain pasta sauces)

Chewy: Food that needs to be chewed thoroughly. Can be light and bouncy (chewy bread) or heavy (steak) and sticky (candy)

Creamy: A smooth and rich texture, comes from dairy.

Crispy: Light texture with slight crunch.

Crumbly: Food with loose structure that falls apart into crumbs.

Crunchy: Firm, crisp texture with a sharp, loud noise.

Crusty (behave): Food with a hard outer layer and soft interior (many loaves and breads)

Delicate: Light and fine, feels like it can come apart easily.

Doughy: Soft and heavy, usually pale colouring.

Fizzy: Usually liquids—a hissing sound, feels like ‘static’

Flaky: Light, characterized by layers that come apart during eating.

Fluffy: light and airy.

Frothy/Foamy: Airy bubbles, usually in a drink like a latte.

Gamey: Usually refers to meats when they’re very “meaty”

Gooey: Viscous, sometimes sticky texture from moisture in a dense/solid food.

Hearty: Firm, robust texture.

Juicy: Tender and succulent texture from liquid in a solid food (steak)

Molten: Hot, gooey

Oily: Slick, heavy, lingers on the tongue.

Silky: Fine, smooth texture that feels sleek.

Smooth: Texture free of grit, lumps, or edges.

Snap: A quick, sharp, crackling sound when broken.

Squelch: A soft sucking sound when pressure is applied. Somewhat gross.

Sticky: Gluiness in the mouth.

Succulent: Tender and juicy

Tender: Soft and easy to break down

Velvety: Smooth and rich

Smell:

Acrid: Strong, bitter, unpleasant

Comforting: pleasant, probably calls back to a nice memory

Damp: Wet smelling—probably a bit earthy

Delicate: subtle, faint, not overpowering

Earthy: reminiscent of soil

Fetid: Caused by decay—unpleasant

Fishy: reminiscent of fish

Floral/flowery: Reminiscent of flowers

Fragrant: Sweet or pleasing

Fresh: Cool, crisp, refreshing—produce, probably not cooked

Funky: Something’s gone off

Heady: Strong smell, pungent, rich

Musty: Not fresh

Perfumed: Pleasant, reminiscent of something (can be perfumed with citrus, say)

Piquant: stinging, pungent—tickles the nose

Powerful: strong

Rancid: Definitely gone off, decomposing

Ripe: Strong, usually unpleasant smell

Savory: spicy, salty, no elements of sweetness

Sour: has gone off

Spicy: Sharp, tingles the nose

Tangy: Strong and bitter but in a good way

Tart: Sharp

Woody: earthy smell, reminiscent of wood

Sight:

Usually texture gives us a really good picture of what a food looks like, so here’s some non-texture sight additions:

Blistered: Bumpy exterior.

Caramelized: Usually golden brown

Cloudy: Splotched. Almost see through if not for a slight white or grey mist.

Colourful: Bright and vibrant

Glassy: Resembling glass

Glossy: Smooth, shiny

Marbled: Two colours intertwined

Opaque: Not transparent. Can’t see through.

Ripe: Colourful (can be to a fault). Nearing the end of its edible state.

Scaly: Covered in scales, fish.

Shiny: Appears wet or glossy

Sparkling: Glimmers under the light

Stuffed: An ingredient placed inside a larger part with no additional space.

Translucent: Allows light through

Vibrant: Striking, bright

Food Prep:

How the food is prepared gives it these other attributes. If your character is familiar with cooking (or is the cook themselves!) they may describe food this way.

Baked: Cooked in an oven. Results in browned or crispy outer layer.

Blackened: When food is dipped in butter and coated with spices then cooked in a hot pan—spices darken, making it appear ‘blackened’

Blanched: Food scalded in boiling water and moved to cold water so it stops cooking. Texture comes out soft.

Braised: Food that is briefly fried in fat and then stewed in a pot. Results in seared, crispy exterior with a tender interior.

Breaded: Coated with breadcrumbs/batter then baked or fried so it turns crispy

Broiled: Food cooked with intense radiant heat in an oven or on the grill. Results in a darkened appearance and crispy texture.

Caramelized: Food slow-cooked until it’s browned, nutty, and has a bit of sweetness.

Charred: Grilled, roasted, or broiled and gains a blackened exterior and smoky flavor.

Fermented: Food that’s sat with bacteria, yeast, or another microorganism and has produced acids, alcohols, or gases. Results in a biting, pungent flavor. (Kimchi is fermented)

Fried: Food cooked by submerging in hot oil. Creates crispy, crunchy texture and golden colour.

Glazed: Food with a coating brushed onto its surface. Appears glossy with a thin, flavorful, and crisp outer layer.

Infused: Food steeped in liquid with another ingredient so it carries the essence of that ingredient. Used with herbs usually.

Marinated: Usually meat soaked in liquid containing flavourful herbs, spices, vinegar, or oil.

Poached: Food cooked in near boiling water. Results in tender, moist texture.

Roasted: Food cooked with dry heat in an oven or over the fire. Results in browned exterior and crisp coating.

Sautéed: Food cooked quickly in small amount of fat.

Seared: Food cooked in small amount of fat until caramelized. Finished by roasting or grilling. Results in crisp exterior and tender interior.

Smoked: Food exposed to smoke from smoldering wood for a long time. Results in that distinctive smoky flavor.

Whipped: Food beaten to incorporate air. Light and fluffy.

What did I miss?

[yana125]

“I loved you, always.”

[yana125]

Decided to try make this one more difficult because apparently the last one was too easy

[yana125]

Video Game Track Bracket Round 1

It's Showtime! - Gilda's Theme from Ikenfell

vs.

Main Menu from No One Lives Forever 2: A Spy in H.A.R.M.'s Way

No propaganda was submitted for either track.

If you want your propaganda reblogged and added to future polls, please tag it as propaganda or otherwise indicate this!

[yana125]

hey here's a website for downloading any video or image from any website.

works w/ youtube, soundcloud, twitch, twitter (gifs and videos), tumblr (video and audio), and most other websites you're probably lookin to download stuff off of.

[yana125]

me: help!!! help!!! does anybody here know how to speak french!?

laïos toudenne from gloutons et dragons:

[yana125]

Video Game Track Bracket Round 1

One More Round from ROUNDS

vs.

New Brightwater from Sudeki

No propaganda was submitted for either track.

If you want your propaganda reblogged and added to future polls, please tag it as propaganda or otherwise indicate this!

[yana125]

Digimon Tamers Episode 33 | Where is Terriermon? Shiuchon goes to the Digital World! - Siuchun + Antylamon

[yana125]

Lucius Artorius Castus • Thorfinn Karlsefni

[yana125]

[yana125]

Video Game Track Bracket Round 1

Frontend/JamJar from Re-Volt

vs.

The Halls of Omnia from Sudeki

No propaganda was submitted for either track.

If you want your propaganda reblogged and added to future polls, please tag it as propaganda or otherwise indicate this!

[yana125]

Im severely unwell tonight

[yana125]

i want 60 thousand votes by next thursday

[yana125]