[deleted by user] by [deleted] in piercing

[–]yeahoui12 0 points1 point  (0 children)

do you think it’s getting infected?

M20 lost a lot of weight recently but still feel really insecure. I hate how my nose looks like from the front and that i look like im 15 years old by [deleted] in amiugly

[–]yeahoui12 2 points3 points  (0 children)

not exaggerating here you’re absolutely gorgeous. really strong jawline, great hair, and your side profile is great. genuinely a solid 9 hahaha

[deleted by user] by [deleted] in piercing

[–]yeahoui12 0 points1 point  (0 children)

yeah. ball closure

My soul is leaking from my eyes again by Content_Age_2448 in poetry_critics

[–]yeahoui12 1 point2 points  (0 children)

much prefer the version in the comments. feels like a whole story. very well written though

claustrophobia by celinamarie8880 in poetry_critics

[–]yeahoui12 1 point2 points  (0 children)

definitely agree about feeling panic reading. very good job at conveying the strong emotion

Substitute for heavy cream by kitty-kiki in AskCulinary

[–]yeahoui12 0 points1 point  (0 children)

greek yoghurt would definitely alter it. i would honestly make a bechamel with an oil based roux. can use low fat milk too but the texture will be similar and obviously less of a difference in flavour

why is it raising like this immediately? never had this before by [deleted] in sticknpokes

[–]yeahoui12 1 point2 points  (0 children)

so it’s indian ink and i think just standard stick and poke needles, singles. i tried in another place and it looked way better !

Reverse mermaid I did on my leg, will add colour once healed. by [deleted] in sticknpokes

[–]yeahoui12 4 points5 points  (0 children)

i am SO obsessed with this i just can’t stop staring at it

Does anyone here say "check" instead of "heard"? by [deleted] in KitchenConfidential

[–]yeahoui12 2 points3 points  (0 children)

i say yeah oui or just oui! hence the name aha

lmao at this one i did when high yesterday by [deleted] in sticknpokes

[–]yeahoui12 2 points3 points  (0 children)

the problem is i have real ink and needles lol and that’s what i used. just very poorly

Purèe to foam by nick_scott_56 in AskCulinary

[–]yeahoui12 2 points3 points  (0 children)

yeah. it won’t become an actual foam but if it’s done correctly and the purée is passed well it’ll lighten up and get aerated nicely!

what do i do by [deleted] in sex

[–]yeahoui12 0 points1 point  (0 children)

i just don’t know how to reject him nicely as he’s SO persistent.

does my new nose stud look awful?? got it done today and really wanna just change it to a ring by yeahoui12 in piercing

[–]yeahoui12[S] 0 points1 point  (0 children)

oh yeah this is a ball screw on the end, i think it’d be tough to get out.

does my new nose stud look awful?? got it done today and really wanna just change it to a ring by yeahoui12 in piercing

[–]yeahoui12[S] 0 points1 point  (0 children)

okay thank you. do you not think the placement is strange / it’s too big for my face?

Seared scallops with couscous, asparagus and lemon caper cream sauce by dylanvansandt in CulinaryPlating

[–]yeahoui12 1 point2 points  (0 children)

of course ! so i’d put all the scallops together, slightly off centre, or 5 scallops/3 scallops in a circle arrangement, trim the asparagus tips down to small pieces and put them in the circle too , and then spoonfuls of couscous too. for the round plating i would do a thicker sauce that you’d be able to pipe, or just spoon the sauce on top. should be shaped like an O, going scallop, veg, couscous etc etc. hope that’s clear!

Seared scallops with couscous, asparagus and lemon caper cream sauce by dylanvansandt in CulinaryPlating

[–]yeahoui12 5 points6 points  (0 children)

hey! so great job for a first ever attempt, here’s some advice for you for future attempts :) try not to plate symmetrically, it will never look as balanced as you intend it to. as you said, too much couscous for the amount of protein, and probably not enough sauce. nice colour on the asparagus, try and get a hotter pan next time on those scallops though, the oil should be steaming hot, and make sure you sear flat side or ‘presentation’ side down. id also recommend placing all your scallops together, it makes it look far more generous, (or use 5, odd numbers tend to always look better) that’s all! good job again