☝🏻☝🏻☝🏻☝🏻☝🏻☝🏻☝🏻☝🏻☝🏻☝🏻
Karl Gussow - Old Man's Treasure (Das Kätzchen), 1876
Can't let British people have air conditioning because first they'd call it something twee like "the climate fixer" and then in 20 years they'll call it "the climb" or "the climmy"
French kids would call it "le climot", frustrating language officials who would prefer they call it "machine pour le contrôle du climat froide à l'interieure de l'édifice"
tony soprano could've built a meth empire but walter white couldn't have gone to therapy
Hey everyone had to make payments for student loans and now im pretty low on cash till i get paid next week can I get $40 to help with food and transportation to my job this week?
$mikkythekid
V: mikkythekid
Paypal.me/mtsibu
B00sting again need help with groceries
You will never be a mad scientist like the motherfuckers at r/macarons
Luckily this lady is just a pastry chef and not building death rays
The base Macaron is in itself a very technical task, and they're notorious for being difficult to bake. Lots of things can go wrong: your merengue can be the wrong texture, the merengue can refuse to foam up at all from trace oils in the bowl, the ingredients love to misbehave if they're not measured precisely, a shell can refuse to form or dry cracked, the oven can have weird drafts that make the cookies sag, your flavor ingredients can mess up the recipe, you can break the shell trying to release them from the tray, and so on. It's almost stupid hard to get consistently viable macarons, and these people practice a lot to get to this point.
Not to be deterred from the already difficult task of creating good macarons, these people are making experimental flavors, irregular shapes, complex designs, even handpainting designs with foodsafe watercolors. Sometimes for free.
I'm glad this kind of technical skill and dedication is put towards delicious cookies, because if these people were into making bioweapons or something instead, we'd all be so fucked
