I’ve read and watched and listened to a lot of creepy pickup artist crap over the past few years while writing this blog, but in some ways this little video, from PUA “coach” Julian of Real Social Dynamics, one of the bigger and better known of the commercial “game” marketers, may well be the creepiest. Essentially, Julian provides tips to young men on how to “get” the girl of their dreams by temporarily driving her out of her mind.
No, really: he recommends that men overwhelm their female targets with confusing and contradictory stimuli to throw them so off-balance they’ll reflexively turn to their mental tormenters for support (and, maybe later, reward them with sex). This isn’t pick-up artistry so much as freak-out artistry.
The one thing about this video that is vaguely reassuring is that Julian’s examples of his technique in action are so crude and hamhanded I seriously doubt they’d actually work on anyone “in field,” as the PUAs like to say. What’s not so reassuring is that anyone would actually come up with something this predatory and perverse in the first place. Also, you know that at least a few of the video’s 32,000 viewers have actually tried out this technique on annoyed and bewildered women around the world. The world doesn’t really need any new ways for dudes to be assholes in clubs.
Note to self: I should purchase disposable gloves (like what they’d use in labs) before messing with peppers.
Ah… this reminded me of a conversation conducted on my LJ, some years back, on the “proper” way of making macaroni and cheese. It started from a general discussion about how to write about food.
So how DO you make mac and cheese? Also, stovetop or baked?
I do both. I grew up with baked. I am of the opinion it ought to be something one can slice when cold. It should make a decent breakfast/lunch when a slice is fried.
I like it baked because of the way the layer of cheese you sprinkle on the top melts in the oven.
Baked, and with a crunchy topping of panko and parmesan. Now I really want mac & cheese for dinner, but I have to eat some leftover turkey bolognese before it goes off. Darn you all!
Pecunium, this is a thing I must have. I haven’t had proper baked mac and cheese since my grandmother died, and if I can get him a recipe for cut-able mac and cheese, my brother will owe me at least a few rides to/from the train station ^.^ (which reminds me, wonder if it’s unfucked yet)
Do you use an egg, pecunium? I have never used an egg, but I noticed that was part of your LJ discussion. I just make a bechamel with grated cheeses stirred into it.
Half unfucked? Looks like coming back over the weekend is going to be a fucking joy >.<
Not baked mac & cheese for me tonight, but probably tomorrow night.
I’m having leftover veggie chili — onions, serrano peppers, red bell peppers, zucchini, fresh tomato and canned tomato sauce, black beans, chili powder, cumin, mushrooms, etc.
It’s basically Emeril’s veggie chili but I couldn’t afford a pound and a half of portobellos and I have debased it with shreddy cheese and HORROR OF HORRORS Fritos.
Mmmm, the sliced avocado on top is yummy (YMMV).
On second bite, there’s so much flavor here that the avocado kind of disappears. :/
Baked mac & cheese, sliced the next day and fried?! Who needs arteries, anyway?
Now I want to make mac and cheese… baked, you say?
*puts baking dish on shopping list*
Oh, Alice! I wanted to share my recommendation for a not-too-expensive rice cooker, which is to say, this is the rice cooker that I bought a while back and it hasn’t broken yet and cooks some mean rice and comes with a steamer tray and has a delay timer and keep-warm function. If you’re creative you can use it pretty similarly to a small crockpot!
Falconer — idk, in pecunium’s case that many calories might be a good thing, he’ll blow away in a strong breeze ^.^
dustydeste – Ooh, thanks! How would I use it like a crockpot?
Mmm, mac’n’cheese… mine is fairly convoluted but it ends up as an entire meal in itself.
If I’m using bacon, I cook it first, and save the fat. In said fat (or olive oil) I saute a soffritto/mirepoix thingie of diced celery, carrot, garlic and onion (leeks or little red shallots too, depending on availability). The cheese sauce is a pretty basic bechamel (I pre-infuse a bay leaf in the milk) with heaps of tasty cheddar; when it gets too thick it’s thinned out with Greek yoghurt which adds extra tanginesss. When the pasta’s cooking I put a steamer with chopped cauliflower and broccoli over the pot (already the dishes are mounting up!) When that’s all in hand I cut up the bacon and add it and some chopped mushrooms to the stuff in the frying pan. Then it all gets mixed up, chucked into an oven dish, covered in grated cheese (and crumbled-up potato chips if I’m feeling devilish) and baked until melty.
And now I’m hungry.
P.S. Every time I read “freak-out artist” I think about Homer Simpson becoming a hippie and taking his mother’s old friends into town to mess with the squares. Homer’s idea of freak-out music is “Uptown Girl” so the ultimate freak-out artist is obviously Billy Joel. Ew.
Alice – It takes some getting used to exactly what the various settings do, and depends on what exactly you’re cooking, but if you stick some meat, veggies, and brothy liquid in, turn it on to steam for 10-20 minutes depending on what you’ve got and how long you think it should be boiling for, and then leave it for 2-8 hours, you’ll come back to a nice warm stew-type thing. It’s not like a really nice fancy crockpot or anything, and it’ll lose a bit more liquid to steam (so you should always fill it up really well with liquid if going the “stew” route and planning to leave it for hours and hours), but it works and comes with the added benefits of “steamer basket” and “makes some damn fine rice.”
That said, rice cookers are maybe more versatile, but if you want to slow cook things a lot then an actual slow cooker might be better, depending on your needs. I think you can get them cheap, too? I went with the rice cooker because my kitchen is the size of a dorm-room closet so everything has to be as versatile as possible if it’s going to be kicking around and taking up space, and also because I just really like rice a lot. Mmmmm rice.
Baked for me. Basic béchamel with browned butter, nutmeg and paprika, add 3-4 different types of cheese off heat (if you add it while on heat the sauce can “seize” and you’ll ruin it), undercook pasta and toss together, add any veggies or extras at this stage, throw panko and parmesan crumbs on top and bake at 350 for 40 mins until golden.
I typically don’t add veggies to it, I toss broccoli, cauliflower, and/or green beans with garlic, oil, and maple syrup and bake or broil that instead for a side dish.
You can get a smaller Crockpot for under 30 bucks if you want a slowcooker, and there’s always tons of them at Goodwill.
I spent a while in Kuala Lumpur a few years ago, and came across some real fancy-pants rice cookers that you could do just about anything in, including baked goods! Our basic rice cooker was brilliant for soup. Of course, nobody I knew there had a conventional oven and to be perfectly honest I imagine you’d have to crank the air-con way up to be comfortable in the same room as one.
Also, crockpots are awesome and make the best rice puddings.
The rice cookers my in-laws have are all the super fancy ones. It’s HI, rice comes with everything there too.
Mr. HK just has a tiny one, because I’m not much of a rice person. When he cooks the jasmine rice, it smells like feet to me.
There are some really fancy rice cookers! I wish I had money to blow on a Fuzzy Logic cooker, but alas, we are not-so-gainfully unemployed over here at the moment, and saving up for baby-making mode, besides.
Dustydeste: Where is here?
Here is Vancouver. We’ve still got my husband’s employment insurance for a while, so we’re doing fine, and he’s optimistic about finding a job before it runs out. I can’t work until at least May unless I move back to the US, because I’m on a tourist visa until my paperwork for PR is done being processed. Really, we’re fine, just trying not to spend unnecessarily!