atomicthumbs

remote sensing practicioner

gregarious canid. avatar by ISANANIKA.


Website League address
@wolf@forest.stream
send me an email
atomicthumbs@wolf.observer
twitter but hopefully i only post photos there in the future
twitter.com/atomicthumbs
newsletter!! this one will let me tell you where i go
buttondown.com/atomicthumbs
newsletter rss same thing
buttondown.com/atomicthumbs/rss
Website League (centralized federation social media project)
websiteleague.org/
Push Processing (Website League photography instance)
pushprocess.ing/
88x31 button embed code
<a href="https://wolf.observer/88x31"><img src="https://wolf.observer/images/wolf-88x31.png" style="display: block; margin-left: auto; margin-right: auto;"></a>
forest.stream (general admission website league instance)
forest.stream/
bluesky (probably just for photos)
bsky.app/profile/wolf.observer
this will be a cohost museum someday
cohost.rip/

atomicthumbs
@atomicthumbs

has anyone reverse engineered cogs fluid yet


bethposting
@bethposting

i hadn't heard of him before the original post in this thread but i looked him up. sure is a man with a fluid


atomicthumbs
@atomicthumbs

We need to figure out how to make it. He can't keep it secret from the world forever


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in reply to @atomicthumbs's post:

I've seen and personally experienced bottles of creamer that came spoiled in this exact manner several times but no one really talks about it. some result of the extreme sugar content and curdled milk? the viscosity is so high it will suck itself back into the bottle if you stop pouring.

i think that's just polymerised creamer! when cream breaks down and ferments, the acidic environment breaks down the fat globule membranes, releasing the hydrocarbons inside and allowing them to goop around with a mix of proteins and stuff. it's essentially all the curds without any of the whey. additive emulsifiers probably helps keep things goopy liquid