u/Healbite

Hello reddit! I'm David Howard Thornton. You may know me as Art the Clown in TERRIFIER 1, 2, and 3. I've also been in films like STREAM, THE MEAN ONE, and SCREAMBOAT.

I'm here to answer your questions!

My new film, THE DEAD PLACE, was released on digital this week.

Trailer: https://www.youtube.com/watch?v=z1ee3O6uX_g

Synopsis: Troubled High School Senior Isaac is plagued by visions of the dead. This causes friction in his family and makes him an outcast at school. His only friend Katharine is obsessed with the paranormal and tries desperately to help him, but a "New Kid" pushes him to give in to the demon trying to burrow its way inside him. Consumed by the evil feeding off the dead souls that haunt him, Katharine is the only one that stands between him and his darker impulses. To satisfy the bloodlust of the demon that dwells within him.

You can watch it here: https://bloodstreamtv.com/show-details/the-dead-place-2026

• Writer/Director: Michael Pickle
• Producers: Michael Pickle, Nick Theurer, James Rivera
• Cast: Idris Veliu, David Howard Thornton, Bill Oberst Jr., Angel Nichole Bradford, Eliot, Josh Stone, Nick Theurer, James Rivera
• IMDB
• Facebook
• Instagram

AMA! I'll be back at 4 PM ET today (Tuesday 8/11) to answer your questions.

The tofu is extra firm, but I think I would have went with medium lol. No cornstarch or potato starch, I just scored the sides and then had pressed dry in tea towels. I used coconut oil for pan frying this time.

For the rice, I’ll sauté the ingredients and washed rice together for a couple minutes before adding the water to boil.

The peas were frozen and the carrots were fresh. So I thawed/cooked the peas halfway in the microwave, and sautéed the carrots real quick. The Teriyaki was just 1/4 cup soy sauce and 1/4 - 1/3 cup light brown sugar. They soaked in the sauce for a couple minutes, then drained before going into the air fryer. Air fried at 400°F for 8 minutes, tossing them around halfway to ensure evenness.

With the leftover teriyaki sauce, I returned it to a container to add 1/4 cup orange sauce and 1/4 cup water. That’s what I added to the pan once the tofu had each side crispy. Toss tofu in sauce while it’s cooking so it soaks in and gets crispy.

Make sure to cut and press tofu the day before, otherwise cooking will take a while.

- 1 lb extra firm tofu. Cut into 1/2” thick slabs
- 3/4 cup dry rice (you can do more rice but this is just for me)
- 1 bunch of green onion whites, thin slices (you can use the green for topping if you like)
- 1 tbsp chili crisp
- 1 cup frozen peas
- 1/2 cup carrots, fine chopped
- 1/4 cup low sodium soy sauce
- 1/3ish cup brown sugar
-1/4 cup orange sauce

Whether you’re new to gardening or have years of experience, this conference is designed to inspire, educate, and connect gardeners from across our community.

Join us September 25–26, 2026, at the Jon Archer Agricultural Center in Mobile, Alabama, for a day and a half of research-based gardening education designed for South Alabama homeowners.

This conference will bring together university experts, local gardeners, and Master Gardeners to share practical information on topics such as pollinators, lawn care, backyard greenhouses, new plants for the garden, and much more.

The registration fee is $25, and lunch and dinner are provided. Space is limited, so be sure to register early!

Click here to register: www.aces.edu/go/6407

We hope to see you there as we learn and grow together!

I made my work lunches this week and dinner for tonight/tomorrow:

Lunch is seared tofu steaks with orange sauce, green onion steamed rice with sesame seeds, and air fried broccoli seasoned with soy sauce and brown sugar.

Dinner is chicken paprikash, roasted potatoes, and air fried broccoli seasoned with salt and pepper

I like doing bento presentations, but I don’t always plate them well because I don’t have a lot of ways to keep them separate in the containers 😅

NOTES ON TOFU:
- The extra firm tofu was prepared by cutting into 1/2 inch slices, then scored both sides: they were salted with a 80/20 ratio of kosher salt and smoked salt. They were placed in the fridge for a few hours before cooking. They were pan seared with avocado oil on medium heat (about a 5 on a 1-10 scale) a few minutes per side. Topped with 1 TBSP of orange sauce. Usually ponzu sauce can be used but I have a finned fish allergy.

- The rice was prepared by sautéing diced green onion whites and a pinch of salt, then adding washed rice to sauté another couple minutes before adding water. Bring to boil and simmer like usual.

- Broccoli was 150g frozen broccoli with 1 tbsp of brown sugar and 1.5 tbsp of soy sauce. I thawed the broccoli in the microwave a few minutes before adding the flavoring, then drained the excess water. They were air fried at 400°F for 10 minutes. Highly recommend putting foil on a rack under an air fry basket to catch liquid during this.

NOTES ON PAPRIKASH:
- Traditionally, paprikash uses dark meat pieces with skin on (thighs and drumsticks), but I only had skinless chicken breast. I hammered flat, then stabbed with a fork, then smeared both side with sour cream that’s been seasoned with kosher salt and black pepper. Let marinate minimum an hour. Then you can sear like dark meat and follow the recipe as shown here

https://eatingeuropean.com/hungarian-chicken-paprikash/#recipe

By @ habiballaharas1992

This is what a boer buck (intact male) looks like (if he was fixed he’d be a ‘wether’). I noticed a lot of people referencing Nigerians and other wool/milk breeds, but he’s a meat breed: they’re beefy boys.

Okay, off my silly little podium. Happy referencing!