E 🦷

I'm timeless like a broken watch

[E 🦷 @notraigochicles]

Con un solo "tú de quién eres?" nuestras abuelas ya te echaban sobre hombros todos los errores, aciertos y sabido de tus antepasados.

[🗽 @AdamFoxisGod]

how it feels watching daemon targaryen

[E 🦷 @notraigochicles]

@ChicoAcademy @DiegoAAmaya @elsalonrojo A @elsalonrojo yo no lo sigo, no entendiste que la publicación era en tono sarcástico así que el meco aquí eres tú, my friend.

[E 🦷 @notraigochicles]

@ChicoAcademy @DiegoAAmaya @elsalonrojo Te ardiste

[Evil 🇪🇸 #HouseoftheDragon #HarryPotter @Evil__Smile]

*Aparece un dragón*

Automáticamente los barcos de la Triarquía:

[Santi Torres @SantiTorAI]

Este tipo usó IA para ponerse a sí mismo en Game of Thrones y arreglarlo todo.

[Wiso Vazquez 🇲🇽 @WisoVazquez]

Someone said this is Mexico at the World Cup. 💀

[jordan @wickskiller]

i’m so fucking proud of this movie man

[Criterion Collection @Criterion]

Coming soon.

[The Internet Fish @TheInternetFish]

No headphones… no sync button… vinyl… truly a master

[tireless @Iwillnotdrink]

I DON'T EVEN KNOW WHERE PARAGUAY IS

[Anish Moonka @anishmoonka]

When you eat Mexican food, your brain releases endorphins and dopamine. Capsaicin, the compound in chili peppers, binds to pain receptors in your mouth. Your brain reads this as a threat and counters with feel-good chemicals. The burn in a good salsa triggers the same pathway as a runner's high.

This is all happening on top of a food tradition more than 3,000 years in the making. The tortilla in a chicharron taco exists because of nixtamalization, a process Mesoamerican cooks developed roughly 3,200 years ago. Corn kernels are soaked in lime water, which releases niacin, a B vitamin that corn otherwise locks away in an indigestible form. Without this step, corn-heavy diets cause pellagra, a B-vitamin deficiency that killed around 7,000 Americans per year at its peak in the early 20th century. Southern sharecroppers were eating corn without the process Mexico had preserved for three millennia.

In 2010, the UN added Mexican cuisine to its Intangible Cultural Heritage list, the first year any national food culture had ever qualified. The application covered seed preservation, farming customs, ritual preparation, and thousands of years of cooking knowledge passed through communities.

The diversity inside that designation is hard to picture. Mexico has 59 varieties of heirloom corn, more than 60 distinct chili pepper types, and 32 states with cuisines different enough that Oaxacan mole negro (a dark sauce from dried chili and chocolate) and Yucatecan cochinita pibil (slow-roasted pork in a smoky red spice paste) share almost no ingredients. Oaxaca alone has more than 20 types of mole. Mole poblano uses more than 20 ingredients, including several chili varieties, dark chocolate, and cinnamon, in a single sauce.

Chicharron fires three systems at once. Fat carries flavor deep into the palate. The crunch comes from pork skin dried, then dropped in 375-degree oil. The trapped moisture turns to steam, puffs the skin, and produces thousands of flavor compounds through the same browning chemistry that makes coffee and seared meat smell incredible. Then the salsa lands capsaicin on top of everything and the dopamine kicks in.

The "best food ever" reaction has a chemical basis. You are tasting dopamine from capsaicin, browning chemistry from pork fat at high heat, and a tortilla built on a process 3,200 years old. These flavors were engineered to do exactly this.

[SeanieDew @seanie_dew]

Backrooms? Obsession? How about you head back to your room and start obsessing over some job applications

[softy @wheethepup]

"watching backrooms for the plot"

the plot:

[itsD3lay🐧 @itsD3lay]

"Este año voy con todo"

el estado en el que me encuentro en junio:

[Michael Caine @themichaelcaine]

You are only suppose to have a good time

[Auteur House @auteurhouse]

Wong Kar-wai on what makes a film interesting. #filmtwt

[cory @coolmathgame_]

horror movie lovers be like i love that movie it made me feel fucking awful and horrible and really scared

[Cayetana Álvarez de Toledo @cayetanaAT]

Quien amenaza la soberanía de los mexicanos no es EEUU. No es España. Y desde luego no es la Historia: Hernán Cortés o Isabel la Católica.

Son tres flagelos.
Internos, coludidos y corrosivos.

1. El crimen organizado.
2. El populismo autoritario.
3. La mentalidad de dependencia.

[cinesthetic. @TheCinesthetic]

No one does transitions quite like Park Chan-wook.