Never get a tattoo when you are drunk

Comments

• seathru@lemmy.sdf.org ⁨9⁩ ⁨hours⁩ ago

  Drunk? That’s a meth pipe my friend.

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  • LemmyFeed@lemmy.dbzer0.com ⁨1⁩ ⁨hour⁩ ago

    Lol good eye

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• Karjalan@lemmy.world ⁨6⁩ ⁨hours⁩ ago

  That’s actually a pretty solid tattoo. I mean the craftsmanship is bad, but given it’s a drunk, on your back, tattoo… I was expecting much worse content

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  • BeardedGingerWonder@feddit.uk ⁨5⁩ ⁨hours⁩ ago

    Cock and balls would be the baseline here I feel.

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• LesserAbe@lemmy.world ⁨6⁩ ⁨hours⁩ ago

  I worked with a guy who let his friend tattoo him while they were both on LSD. It wasn’t as long as this, I think it was just one word but it was in this style handwriting.

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• InvalidName2@lemmy.zip ⁨3⁩ ⁨hours⁩ ago

  Milk, sugar, cream, natural and/or artificial flavors. Plus, if you’re getting anything fancier, like the kind with chunks of random foods or ribbons of corn syrup byproducts, that’s extra.

  The thing is, at least in the USA at this time, milk and especially cream are historically quite expensive. So, that’s gonna reflect in a product like ice cream that’s majority milk and cream.

  So on one hand, GOOD ice cream is pretty expensive. But there’s also the stuff that’s basically high fructose corn syrup mixed with watery milk byproduct plus a pinch of gumming agent then whipped with air and frozen, sold in 1/2 gallon containers but only contains 10 ounces. Those can often be had relatively cheap if you buy them on sale and you don’t really care what ice cream is supposed to taste like.

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  • Jerkface@lemmy.world ⁨53⁩ ⁨minutes⁩ ago

    1/2 gallon

    They’re only 1.5 qt. now. lol.

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• HeyThisIsntTheYMCA@lemmy.world ⁨7⁩ ⁨hours⁩ ago

  so like, there’s four things you’ve gotta get right in ice cream. first, if you’re including eggs, you’ve gotta cook them but you can’t get over 180F, maybe 183F? I can’t remember precisely. and whisk constantly. gets a good custard texture. second, you gotta get the right milkfat ratio. third, you gotta get the right intermix ratio, which is the amount of air whipped into the ice cream when churning (which usually happens during the freezing stage, although I’ve seen some recipes calling for whipped cream for a non-churn ice cream? I don’t buy into that), and then you’ve got to freeze it at the right rate (not too fast, not too slow) to not get ice crystals and be scoopable (alcohol helps for the home maker).

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  • Ziglin@lemmy.world ⁨3⁩ ⁨hours⁩ ago

    The best ice cream I had recently was vegan and used liquid nitrogen to help with the air. Pretty sure you don’t know what you’re talking about.

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    • HeyThisIsntTheYMCA@lemmy.world ⁨35⁩ ⁨minutes⁩ ago

      if it’s vegan, it’s not ice cream, it’s something else.

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• doingthestuff@lemy.lol ⁨4⁩ ⁨hours⁩ ago

  I would like to counter that ice cream is very affordable if you buy a tub of basic fare at the market and not a single artisan scoop with three toppings at the cute creamery at the center of the downtown shopping district.

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