this has been sitting in my brain ever since @notedchampagne talked about their own au like FOREVER ago (check them out as well!!! they are so normal and awesome ^^) anyway its a the locked tomb au where karkat takes the place of harrow as a necromancer of ninth house and dave takes gideons place as his cavalier (<- horrible). they are both so cringefail that i think it would be THE funniest shit ever
locked tomb spoilers (for maybe all 3 books i dont remember whats revealed in each one lol) under the cut + more art
go read locked tomb if you havent already!!!!!
OK well first of all im just going to put a screenshot of sams tltstuck idea here because its perfect and captures every thought i had about this
second of all... i just HAD to draw lyctor!karkat because i genuinely believe that becoming one would be the worst thing that could ever happen to him <33 hes not having a good time at ALL (just as an fyi i forget if he would have both eyes be red or just one as a lyctor. but whatever is the worse option 👍)
also as a side effect of dave being in gideons place i think that makes bro/dirk = god.......which is SO fitting but also horrible. anyways heres some extra variations without text
eng subs requested, however as this is an instructional video please take it with a grain of salt as i cant promise a perfect translation! if you spot any mistakes please lmk~
EDIT: the balsamic vinegar mentioned in the video should be Zhenjiang vinegar
[ID: screencaps of mai and azula’s confrontation in atla s3e15: the boiling rock part 2. the first is of mai preparing to fight, her knife glinting in the sunlight. the next three are of ty lee qi-blocking azula. then is a close-up of azula’s shocked face as she falls, and the last image is azula lying on the ground, baring her teeth. /end ID]
vietnamese cuisine doesn’t really use sesame seeds or sesame oil or dark soy sauce as much as the chinese, korean, or japanese, a lot of us think sesame oil has such a strong flavor it’s basically only suitable as a preservative to mask the off-flavors of turned meat and using old ingredients is a big nono to us, we have a “go to the market everyday for fresh ingredients” culture. one of my core memories in the kitchen with my mom was when i was making sườn heo kho tiêu/black pepper braised pork ribs with my mom as a gift to one of her ailing friends, and my mom drizzled sesame oil and sesame seeds on top of the finished ribs and she was like we only do this when giving food as a gift to someone else so it can seem “fresh” for a longer amount of time. which is why using sesame oil isn’t as common because in our minds, it’s relegated to the chinese koreans and japanese because they supposedly don’t get fresh ingredients everyday and NEED sesame oil, according to my family. similarly most of us barely, if at all, use dark soy sauce because it’s “so heavily flavored” that it’ll overwork and damage our kidneys, because a vietnamese philosophy for living a long life involves lightly seasoning your food.