https://archiveofourown.org/works/25777189/chapters/81574315#workskin
day five: prophecy
HERE IT IS! the thing that has been occupying my brain for weeks and weeks. i started this fic last year so please please read chapter one first if you haven’t already! i really hope u like it <3
i think jack shephard is scared of powerful women in a way that a hidden part of him thinks is a sex thing and an even more hidden part of him knows is because he’s gay and crazy
ALTForgot that we had a deep tissue massage gun and thought my partner was offering to hunt me for sport to cheer me up last night.
[ID: a screenshot of a message that reads “Is there anything I can do? Want me to get you with the gun?” /END ID]
Dude literally received death threats from Italian fascists for his research on Italian cuisine
Read this article here (no paywall):
“Parmesan, he says, is remarkably ancient, around a millennium old. But before the 1960s, wheels of parmesan cheese weighed only about 10kg (as opposed to the hefty 40kg wheels we know today) and were encased in a thick black crust. Its texture was fatter and softer than it is nowadays. “Some even say that this cheese, as a sign of quality, had to squeeze out a drop of milk when pressed,” Grandi says. “Its exact modern-day match is Wisconsin parmesan.” He believes that early 20th-century Italian immigrants, probably from the Po’ region north of Parma, started producing it in Wisconsin and, unlike the cheesemakers back in Parma, their recipe never evolved. So while Parmigiano in Italy became over the years a fair-crusted, hard cheese produced in giant wheels, Wisconsin parmesan stayed true to the original.”
Another Wisconsin cheese W
New York’s pizza wins as well!!!!
“In the story of modern Italian food, many roads lead to America. Mass migration from Italy to the US produced such deeply intertwined gastronomic cultures that trying to discern one from the other is impossible. “Italian cuisine really is more American than it is Italian,” Grandi says squarely.
Pizza is a prime example. “Discs of dough topped with ingredients,” as Grandi calls them, were pervasive all over the Mediterranean for centuries: piada, pida, pita, pitta, pizza. But in 1943, when Italian-American soldiers were sent to Sicily and travelled up the Italian peninsula, they wrote home in disbelief: there were no pizzerias. Before the war, Grandi tells me, pizza was only found in a few southern Italian cities, where it was made and eaten in the streets by the lower classes. His research suggests that the first fully fledged restaurant exclusively serving pizza opened not in Italy but in New York in 1911. “For my father in the 1970s, pizza was just as exotic as sushi is for us today,” he adds.”
