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fuck sci

@FuckSci

be young! be young! since the world was fixed and ordained, and would not let you touch the least of all its vested and endowed and chartered disharmonies

Minnesota, USA Katılım Eylül 2018
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fuck sci
fuck sci@FuckSci·
the promotional posters for alien earth
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minnesota kid
Chef Donny@chefdonnyy

I apologize in advance for the long drawn out caption but this milestone only happens once and I don’t think I’ve ever really explained how I got here. I recorded my first ever video 9 years ago today—it was a drunken rant in the backyard of a fraternity house after I had just successfully catered for 120 people, including Bill Levitan, the creator of Modern Family, whose name is in fact Steve. From there“The College Cook” was born. (Will attach in thread) The focus of the college cook was a catering business & late night food/brunch restaurant in 2017-2018. In the spring of 2018 I dropped it all to backpack across Asia. I filmed the entire 4 months, aside from the clips in here I’ve never looked at or released any of the footage. Someday, when I can stomach how cringeworthy 20 year old me was, I’ll sit down and go through it all. On that trip I met The Wonton Don in Korea and got an internship at Barstool. That same summer I was featured on an episode of food network Chopped. From there I really thought my career was going to take off, but that wasn’t the case. When I went back to Madison for my senior year, I started making cooking videos in the kitchen of Kollege Klub. I ended up dropping out after the first semester to pursue Barstool full time. I spent my first 3 years working behind the camera as a producer and editor, while making my own cooking videos on the side. There were some bumps in the road internally which resulted in a slight pause of my cooking show. From that experience I received some great advice from a former co-worker “You gotta EARN IT” (IYKYK) Due to the lack of sports during Covid I got the green light to start making cooking videos full time. I was a one man show back then, doing all the filming and editing myself. I went from doing the show in a tiny east village apartment to a slightly less tiny kitchen in Harlem. My younger brother had just finished film school and was kind enough to help with lighting and shooting. I spent 3 years trying to make that iteration of the show work, but the truth is no one was watching. It felt bleak, and at one point I considered giving up and becoming a helicopter pilot instead. I’m glad I didn’t do that. When I found out Barstool was opening a new office in Chicago with a full kitchen everything changed. I spent the summer of 2023 documenting my time working in a restaurant in France. A lot of you found my page from that. That experience gave me a newfound confidence as a cook and as a creator. Once I made the move to Chicago things began to take off. I really want to thank Big Cat and Hank, they stuck their necks out for me to get the kitchen built and passed all the big guests from PMT on to me. These past 3 years have been the most successful for me personally and professionally. Last year Jack Miller came on as my full time producer, he’s a huge reason why the channel is growing as fast at it is now. If you’ve noticed a change in production/editing quality he’s the reason why. Whether you started following along 9 years ago or just subscribing today I want to say thank you. It’s been a wild 9 years and I truly appreciate all the support. Alright that’s it, first and last long ass sentimental caption. Next stop gold plaque

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skoldier@jern_berg·
First vegas trip in 2 weeks. Eyeing loafers. Any recommendations?
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Jake Christie
Jake Christie@TheJakeChristie·
if I won the lottery, I wouldn't get every M. Night Shyamalan movie on Blu-Ray, but there would be Signs
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fuck sci@FuckSci·
out by a mile lolol
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fuck sci@FuckSci·
is that the first time the twins have stolen third this year?
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fuck sci@FuckSci·
ill be waking up with the sun in the east tomorrow 💪🏏❤️
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fuck sci
fuck sci@FuckSci·
something about getting an hour plus of direct sunlight makes me so fucking horny the next day in ways that even macro dosing vitamin d + k/magnesium doesn’t at all
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fuck sci@FuckSci·
keashall with the worst abs challenge ive seen live
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fuck sci@FuckSci·
when you hear paddy do you think of an irish guy or rice
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word 🤙
Mark Williams@willia5901

@AgroNationalism Modern engines were not designed to run on ethanol it destroys the Pistons rings bearings not to mention the pollution control systems it's the worst thing ever e10 is bad enough 15 is even worse

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fuck sci
fuck sci@FuckSci·
when the 91 octane non oxygenated gas still has 10% ethanol
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Ross Douthat
Ross Douthat@DouthatNYT·
America has its "fallen" regions, esp. in the Rust Belt, and its emptying rural areas, esp. in the high plains. But generally the experience of driving the country is the constant discovery of money and development in places that look like the middle of nowhere on the map.
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Simon Sarris
Simon Sarris@simonsarris·
the pleasure I get from cereal would make an honest utilitarian lay down his life to get a little bowl in front of me
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w@sirwinsefxvii·
i’m no bailey ober truther, but at some point you just can’t deny the results
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w@sirwinsefxvii·
just because you built a model that doesn’t like a good pitcher doesn’t mean you have to claim he’s a bad pitcher. there are exactly zero models or stats that tell the whole story #mntwins
Pitch Profiler@pitchprofiler

Bailey Ober is 6’9” with 7’2” of extension, and he used to at least reach 93-94 mph. He’s also been retained by the Twins through his lower-velocity phase because he’s incredibly cheap to employ. Kids, do not dream of becoming the next Bailey Ober unless you want to play DII.

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