The 100 spoilers for season 7 episode 13 follow.
The 100 star Bob Morley has reacted after the latest upsetting episode of the final season in the US.
Bellamy Blake was killed off in season 7 episode 13 (‘Blood Giant’), as he threatened to hand over Madi Griffin’s sketchbook as part of Cadogan’s search for the Flame. His close friend Clarke Griffin reluctantly shot him to protect her daughter.
“Well, what a wild and life-changing ride it has been,” he said on Instagram after the episode aired. “I am deeply grateful to all that have been involved in this production over 7 long years.
“I’d like to thank the crew, cast, writers, production office, casting, Vancouver, CW and WB. And I want to thank the FANS that have gone along this journey with all of us. I have forged memories on and off set and at conventions that will burn brightly for the rest [of] my life.
“Farewell Bellamy. It’s time for the big sleep, rest easy. You are finally free.”
Related: The 100 season 7 star teases “shock” ending for her character
Bellamy’s death and the way he died proved a controversial decision, with #BellamyBlakeDeservedBetter trending on social media on Wednesday night (September 9).
Showrunner Jason Rothenberg defended the twist, saying that it was at “the heart of what the show is all about”.
“His loss is devastating, but his life and his endless love for his people will loom large and affect everything that comes after, to the very end of the series finale itself,” he added.
The episode is currently the lowest-rated episode by fans on IMDb.
The 100 airs on The CW in the US and on E4 in the UK.
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Pro Chefs Share The Most Common Mistakes That We, Amateurs, Make (30 Pics)
Eating is loads of fun, but in order to do that, you’ve got to get off the couch and cook (let’s pretend that ordering pizza isn’t an option). The good news is that cooking can be incredibly enjoyable and it will put your creativity and dexterity to the test. The bad news is, watching Gordon Ramsay shout at amateur cooks for the 100th time on YouTube won’t make you a brilliant chef if you don’t hone your skills like a cuisine samurai.
Luckily, the internet is full of helpful professionals. These cooks are sharing some of their wisdom with amateurs and helping them avoid the most basic, common mistakes that some of us are guilty of. Personally, I overcrowd the pan. No wonder cooking’s harder than it should be.
Bored Panda has collected some of the best bits of cooking advice to improve your (and our) food making skills, so scroll on down and upvote your fave tips. Remember to share your own cooking advice in the comments, Pandas!
Taste as you cook. Continually adjust seasoning (salt level) as needed. Acidity is also a very overlooked aspect of seasoning. Tons of dishes light up with a little lemon juice or vinegar.
Some people who are new to cooking might not realize that they can add salt to boiling pasta water instead of sprinkling it over it when it’s cooked. Pro-tip: this works with everything you boil. Rice—check. Broccoli—check. Buckwheat—check.
If you end up over-salting things, don’t worry—be happy (and add more water or decide that everything’s messed up and chuck a bucketload of potatoes and other veggies inside to make a really weird soup). Meanwhile, if you oversalt a soup or a sauce that you’re making, you can always chop up and add more ingredients to balance out the flavors.
Pastry cook here, on the sweet side of things, my biggest piece of advice is to follow the recipe exactly if you don’t know exactly what you’re doing. Baking is basically science and if you don’t calculate substitutions right, it’s never going to come out right. Also make sure you have good ingredients. That box of baking soda from 5 years ago is not going to work that well anymore.
SLOW THE F**K DOWN! Just because you saw Gordon Ramsay chopping s**t at a thousand miles a minute on a youtube video doesn’t mean that you can do that. Cut first, go slow, and speed will get there.
My pro chef and former chemist friend gave me an earful for putting my tomatoes in the fridge.
He explained how the cold temp. changes the chemical composition and makes them taste s***tier.
I no longer put my tomatoes in the fridge and they are tastier.
The Everygirl suggests that when chopping onions, you should keep the root intact to make all the slicing and dicing easier.
Personally, I chop off both ends of the onion and slice it in half to make it easier to peel. I usually end up crying because a) onions make me cry; and b) I realize that I’ve once again forgotten to chill my onions which prevents a) from happening in the first place.
Not a professional chef, but if you’ve put enough salt in your dish and feel that putting anymore would over-season it, but you still feel it’s lacking in taste, add some sort of acid.
Lemon juice/zest, lime juice/zest, balsamic/red wine vinegar, apple cider vinegar – you’ll be surprised at how much this lifts the dish!
When I was getting interested in cooking, I would skip the acid completely because I honestly couldn’t be bothered. I would always chuckle and joke at how much lemon/lime/vinegar chefs like Gordon Ramsay and Alton Brown put in their cooking.
Then I tried it once.
Now, every dish I make has some sort of acidity in it because it’s just not the same without!
One really common mistake people make is putting food on a cold pan. You should let the pan heat up a bit before you put anything on it.
If the recipe says an ingredient is supposed to be room temperature, make sure it’s room temperature! Eggs are particularly important for this rule — room temperature egg yolks break more easily and incorporate better into whatever you’re mixing. And for something like cheesecake, or anything else with high fat content, cold eggs can actually harden the fat and make your mixture lumpy.
Meanwhile, Insider suggests that you keep a close eye on the shelf life of the ingredients you use for cooking. From produce to spices, you want everything to be as fresh as possible. Don’t use black pepper that expired 5 years ago just because you don’t want to put on your anti-corona gear and go to the shop. Fresh ingredients make all the difference (and a pandemic is no excuse to eat poorly)!
Oh, and if you want to feel like a Michelin star chef (and know what to avoid doing), check out Bored Panda’s earlier posts about quarantine baking fails here, as well as hilarious cooking fails here and here. Isn’t it great how skilled we suddenly feel?
Now, this one is a weird one, but everyone is guilty of it, even some professional chefs. Stirring. Everyone has been stirring stuff wrong for generations. If you have a large pot of something like stew, soup, or sauce, you probably stir in a circular motion, usually clockwise or counter-clockwise, right? Perhaps along the edge of the pot, or in a spiral, either going inward or outward?
Well, you’re doing it wrong. When stirring, do in one of two manners: First, in small circles, working from the outside and going inward. Similar to how you might draw a cloud or petals on a flower. Or, stir in a figure-8 motion. This is especially useful if stirring in an oval or square-shaped container. Also, stir upwards. How? Angle your spoon so that basically, you’re bringing the part of the food that’s closest to the heat source, up to the surface, and vice versa. This allows for a quicker and more even heat distribution. Also helps to prevent burning.
If you don’t have a good feel for how done meat should be, use a thermometer. Ignore any recipe that gives precise cooking times, because they’re rarely going to be correct.
You take preheating the oven as a suggestion rather than a requirement. it can really affect the texture and appearance, as well as the timings. not preheating can lead to flat/hard cookies and dense/unevenly cooked cakes, among other things.
You throw all your ingredients together at once and mix them without thinking about their order. If you see butter (or any fat) and sugar listed first in a recipe, it’s a creaming method — which means you mix together the fat and sugar first, until it’s light and kind of airy. When you add the eggs, add them one by one to make sure they mix in well and so that your batter keeps its light texture.
After you mix your cookie dough, REFRIGERATE IT so that the fat hardens and doesn’t melt like cookie brittle or brownie bark — unless you like it that way!
Too much or too little salt. Salt is one of the most magical ingredient known to mankind. It can make all the ingredients of the dish shine like stars. It can also f**k up all your hard work by overpowering the other ingredients. Cooking, like every other thing in the world, is about balance. It is the art of balancing flavors that compliment each other
Pressing burgers to make them cook faster. Don’t you ever do that again.
Also, sharpen your knives. It makes them safer and way less frustrating to use.
Seriously though don’t you ever press that f***ing burger again you bastard.
Start with salt and pepper and get those right first. Seasonings make or break your food, but if you’re just throwing s**t in because it sounds good you’re gonna have a bad time. Also, keep in mind that you can pretty much always add more later but you can almost never take it back out.
A recipe is just a suggestion, not the law. If a recipe calls for garlic, and you don’t much care for garlic, leave it out. Or, reduce the amount.
Hello, I am the chef at a 5 diamond hotel in San Francisco. The biggest thing to learn when just starting to cook, is mise en place. “Everything in its place.” This is ultimately to get food timings correct and precise, and for safety and control reasons. The second biggest thing to learn in the kitchen is safety. I once had a cook with 25 years experience get complacent and splashed hot oil on his face. Now we call him twoface. Cooking is a creative release when done outside of a professional kitchen, so take your time and don’t hurt yourself. The third biggest thing to learn, and I tell all my cooks this everyday, is taste, season, taste. Taste your food, season it, and taste it again. Most people (whether they believe it or not) have the same taste thresholds, so what tastes good for you will taste good for someone else. Last thing I can add if you want to improve your cooking, is to cook more! Cook everyday, because practice makes perfect. Eat. Eat everywhere and anything.
I know one mistake I used to make was to buy canned mushrooms and use those for recipes. The first time I used fresh mushrooms for something, I realized the dreadful error of my ways, and I haven’t bought canned mushrooms since!
Always use fresh mushrooms, people!
So many baking issues are solved by simply knowing what ingredients you need and when you’ll need them. And unless you really know what you’re doing, don’t mess with the recipe! Seemingly small changes — like decreasing the amount of sugar or substituting a different type of flour — can have huge effects on the finished product. I always recommend that the first time you try a recipe, you make it exactly as written. After you’ve done that successfully, THEN and ONLY then can you think about changing it up!
Underseason your food, taste it, then reseason to what you think tastes good. THEN RETASTE IT AGAIN. There’s a reason there aren’t salt and pepper shakers on higher end restaurants. The plate put on your table is what it SHOULD taste like.
You don’t weigh your ingredients. I cannot stress enough how important it is to weigh out all of your ingredients (all ahead of time, if you really want to bake like a pastry chef) on a digital scale. One cup of feathers does NOT weigh the same as one cup of pebbles, ya know? It’s so easy to find volume to mass conversions online, and your baked goods will not only turn out better, but they will be more consistent.
You probably aren’t mixing certain things as much as you should be, like creaming butter and sugar isn’t just combining them, you need to beat them until they’re fluffy. The same goes for adding eggs…you’ll get better cookies and brownies if you beat again until fluffy when adding eggs to your creamed butter and sugar. However, you don’t want to over-mix once you add the flour, just mix until no more dry flour is visible. Over-mixing the flour can make your end product tough.
You frost hot cakes and always end up making a huge mess. Just stop. Be logical — if you apply icing to a hot surface it will melt. The cake should at the very least be room temp or even cold if you are doing more intricate decorating.
DON’T BE AFRAID OF THE MICROWAVE. Those cooking shows only show the highlights of cooking. Think of the food network as the facebook of cooking. You don’t see the bad s**t that happens, only the highlights.
When you put something in the oven to bake, its very tempting to peak inside. Try to do this as little as possible. When you open the oven door, all the hot air escapes, thus lowering the temperature of your oven. It’s OK if that happens a couple times, but if you keep checking…it’s going to take FOREVER to finish. Finally, invest in an oven thermometer to know the true temperature of your oven. Some ovens just aren’t accurate when reading temperature.
Always sift your dry ingredients. This is especially important for powdered sugar when making buttercream, because you want the butter and powdered sugar to mix seamlessly.
Note: this post originally had 62 images. It’s been shortened to the top 30 images based on user votes.
The October 2020 Full Moon Is About Tapping Into Your Inner Warrior
When you look up at the full moon, it’s almost as if you can feel its intensity radiating throughout the sky. It’s so powerful that some witches leave out bowls of water to soak up the moon beams. Some even plan their rituals for the night of the full moon because it gives their spell a boost of magic. Your intuition probably understands the impact a full moon has on the universe, but have you ever wondered about the reason for its power? It may feel obvious when the October 2020 full moon jumpstarts the month on a high note, but is there a logical explanation for all the hype?
As a matter of fact, there is, and lunar cycle can prove it. This cycle is a journey your spirit follows every 28 days. It begins with the new moon, when the night sky provides you with a fresh canvas on which to paint something new. As the moon waxes and gains strength, the image you’re painting becomes clearer and clearer. By the time the full moon takes place, the painting is finished. Whether it’s the greatest painting you’ve ever painted or it was filled with mistakes you can learn from, the experience is what truly matters. Then, the moon starts to wane, which is the steady process of release; of taking the painting off the easel and clearing out your art studio. The cycle begins once again on the next new moon, when you decide what to paint next.
During a new moon, the sun and the moon are in the same zodiac sign, which is called a conjunction. In astrology, a conjunction always signifies a new beginning. Whatever began during a conjunction comes to an end during an opposition. A full moon is when the sun and the moon form an opposition, indicating the moment that you reap what you sow and embrace the revelations that follow.
The Full Moon In Aries Takes Place On Oct. 1 At 5:05 p.m. ET
This full moon takes place in ambitious, driven, courageous, and passionate Aries. Opposing the sun in Libra, this full moon brings the Aries-Libra axis to life. Aries, the cardinal fire sign, is the warrior of the zodiac; the sign that never backs down from a fight. In fact, Aries thrives when it’s faced with opposition and it knows exactly what it wants. During this full moon, believe in your identity, stand up for what you believe in, and strive to achieve exactly what you set out to achieve. While Libra represents balance, Aries represents extremity. While Libra represents cooperation, Aries represents individuality. While your instinct may be toward togetherness and harmony, this Aries full moon is a reminder not to lose yourself in conformity.
All full moons carry their own specific power, but this one may feel so intense that you don’t know what to do with yourself. For one thing, a full moon in Aries is already jam-packed with intensity, as Aries is possibly the most energetic zodiac sign of them all. However, Aries is ruled by Mars — planet of vitality, aggression, and war — and at the moment, Mars is retrograde. This could feel like a stressful push and pull, as the Aries full moon encourages you to charge forward and initiate something new while Mars retrograde is making even the simplest tasks feel impossible to complete.
To further the pressure, Mars is forming a square to Saturn — planet of boundaries and inhibition — as well as Pluto — planet of death and rebirth. Make no mistake: you are feeling conflicted in so many ways. Not only are your darkest impulses being activated, but you’re struggling to find the motivation to harness your power in a healthy and direct manner. In fact, you may feel as though you’re sputtering around the room like a deflating balloon.
However, the more difficulty you’re up against, the more meaningful the reward will be. Ask yourself how badly you want something. Ask yourself what you’re willing to do in order to achieve something. If you can power through all the obstacles standing in your way and overcome all your self-doubt, it will have a lasting impact on your confidence. That’s the promise of the full moon in Aries.
Anne-Marie Duff on how ‘The Salisbury Poisonings’ is relatable right now
“The Salisbury Poisonings,” a ratings hit when it premiered in June on the BBC, arrives Thursday on new streaming service AMC+.
The British miniseries dramatizes the 2018 incident in which a quiet English village became the site of an international crisis. It stars Rafe Spall and Ann-Marie Duff, best-known as Fiona Gallagher in the British version of “Shameless.”
“If you aren’t British, [Salisbury] is sort of what you imagine a British town to be like,” Duff, 49, tells The Post.
“It’s very pretty, it’s embedded in a rural area, it’s got a lot of history — and it’s near Stonehenge. It’s this picturesque version of England. So going there and walking around knowing that international espionage took place there was important.”
In March of 2018, a lethal Soviet-era nerve agent called Novichok was used in an assassination attempt on a Russian double- agent and spy, Sergei Skripal, and his daughter, Yulia (played by Wayne Swann and Jill Winternitz), who were living in Salisbury. As the series begins, both collapse and have seizures on a park bench. Passersby grow alarmed; the police and an ambulance are called to the scene.
The rest of the show follows ordinary people and public service officials as they react to the situation, including Tracy Daszkiewicz (Duff), the county’s Director of Public Health and Safety who rises to the occasion. Law enforcement and health officials alike scramble to understand and contain the threat, since just a half-teaspoon of Novichok could kill 20,000 people — and no one is sure who the Skripals came into contact with before collapsing.
“[The show] had a profound effect when it was broadcast here during lockdown,” says Duff, referring to the fact that “The Salisbury Poisonings” is the year’s highest-rated drama in the UK to date, with 7.2 million viewers tuning into its June premiere.
“There’s an immediacy of connection in the story because of what we’re going through globally,” she says. “We’re all in a frightened space at the moment because we don’t have the answers. [The show is] about real normal people living normal lives, having to deal with this craziness that’s unknowable. I think we can all identify with that right now.”
Duff says her character is based on a real person, whom she met while filming the series.
“I was very fortunate. [The real] Tracy had a huge role in the whole creative process,” she says. “She guided and steered the writers, so we could always phone or text her. I was able to hang out with her and just get a sense of who she is. She came from a background of social work, so she had a grassroots approach to local government and wanted to connect with people on a very personal level.
“And who knew she’d be required to solve such an enormous international crisis?”
This isn’t the first time that Duff has played a real person, having starred as Queen Elizabeth I (opposite Tom Hardy as Robert Dudley) in the 2005 BBC miniseries “The Virgin Queen.” But since this history is so recent, the stakes felt higher, she says.
“There was one day when [the real Tracy] came on set and I was very nervous, because there I was wearing the same clothes she would wear, being in the kitchen pretending to be her,” she says. “That was crazy and the most frightening … the idea that somebody would be watching you being them. It’s surreal.
“Even when I played John Lennon’s mom [in the 2009 film ‘Nowhere Boy’], her relatives were alive, but she had passed,” she says. “So [‘The Salisbury Poisonings’] was my first experience of looking into this weird mirror.”
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