Feeling old. I was driving my kids today and for the first time in forever I didn't have my phone running through the car (for reference, this is a 1998 Volvo V70 that I had to find a cassette aux adapter to use my phone), and I put on the FM radio.
Anyways, Sabastian likes the random song that happens to be on, so he asks me to favorite it. And then I have to explain that... it's the radio, I can't favorite things. He tells me I should buy a new radio for the car.
After the song finishes, a set of ads come on. "Daddy, just skip the ads!"
:|
When my toddler wants me to stop singing she says, "Stop video, Daddy!"
And when she was done with watching a video call with family she said, "Skip Grandma."
Long Island Ice Tea doesn't have ice tea in it. I feel like the drink is a lie and has poison me all these years. Why do lies taste so sweet.
On a different note while looking up if I can pour out paint thinner I learned that it is reusable. You can reuse it like forever or for a really long time. So after you use to clean your brushes you leave it for a few days so the paint or whatever settles at the bottom of the jar. Then you pour the thinner into another jar making sure to leave the paint behind. A coffee filter can be employed for better results. The internet has saved me from poisoning the Earth. If only it saved me from the lies of long island ice tea. The oh so tasty lies.
Three or four different types of booze and a splash of cola, twist of lime = Long Island ice tea.
Three or four different types of booze and a splash of cola, twist of lime = Long Island ice tea.
Plus a little paint thinner for added kick 
I have never had one that actually tasted like iced tea... at least not the classic southern style iced tea we drink down here.
I have indeed had LI Iced Teas that tasted like sweet tea, and they could get you wasted in no time. I mean absolutely destroyed. Just have to look around; sometimes the national chain restaurants have this kind of taste, since they have researched it and standardized the recipe. Often, bars don’t get that much call for it and messing up the proportions (or not caring) makes the drink a muddle.
Three or four different types of booze and a splash of cola, twist of lime = Long Island ice tea.
Typically 4 or 5, (vodka, rum, gin, triple sec) with the fifth being the oft-skipped tequila. In a bar setting, it'll be sour mix and then a splash of coke for the "tea" color.
PurEvil wrote:Feeling old. I was driving my kids today and for the first time in forever I didn't have my phone running through the car (for reference, this is a 1998 Volvo V70 that I had to find a cassette aux adapter to use my phone), and I put on the FM radio.
Anyways, Sabastian likes the random song that happens to be on, so he asks me to favorite it. And then I have to explain that... it's the radio, I can't favorite things. He tells me I should buy a new radio for the car.
After the song finishes, a set of ads come on. "Daddy, just skip the ads!"
:|
When my toddler wants me to stop singing she says, "Stop video, Daddy!"
And when she was done with watching a video call with family she said, "Skip Grandma."
On of my retired art students told me she went to Disneyland Paris with her grandkids. She was walking along, soaking in the atmosphere and enjoying it when the kids suddenly stopped and one of them said, “Grandma. Will you PLEASE stop singing!”
RawkGWJ wrote:Three or four different types of booze and a splash of cola, twist of lime = Long Island ice tea.
Typically 4 or 5, (vodka, rum, gin, triple sec) with the fifth being the oft-skipped tequila. In a bar setting, it'll be sour mix and then a splash of coke for the "tea" color.
Yep. There are some fun studies about how the color of a food or drink greatly influences your perception of how it tastes. There’s one where they gave professional sommelier white wine with red food coloring in it. They were asked to do a blind taste review of whites, reds, and whites with red color in it. Not a single sommelier called out the faux red for what it really was. There were so many of these “tests” being done with sommelier making fools of themselves that famous sommelier will no longer do blind tastings under any circumstances. They insist on seeing the wine poured from the labeled bottle.
There have also been multiple occasions of customers complaining about the formula change to a brand name beverage when the only thing they changed was the colour/shape of the bottle it was served in.
..There’s one where they gave professional sommelier white wine with red food coloring in it. They were asked to do a blind taste review of whites, reds, and whites with red color in it. Not a single sommelier called out the faux red for what it really was. There were so many of these “tests” being done with sommelier making fools of themselves that famous sommelier will no longer do blind tastings under any circumstances. They insist on seeing the wine poured from the labeled bottle.
Imagine thinking wine can or should be rated on anything but the binary choice of "Tastes Good."
RawkGWJ wrote:..There’s one where they gave professional sommelier white wine with red food coloring in it. They were asked to do a blind taste review of whites, reds, and whites with red color in it. Not a single sommelier called out the faux red for what it really was. There were so many of these “tests” being done with sommelier making fools of themselves that famous sommelier will no longer do blind tastings under any circumstances. They insist on seeing the wine poured from the labeled bottle.
Imagine thinking wine can or should be rated on anything but the binary choice of "Tastes Good."
Similar thing with the “two-buck chuck” wine at Trader Joe’s. They entered some wines into a blind wine tasting competition. A bottle of Charles Shaw which retails at 1.99 per bottle got ranked as high as some of the most expensive and prestigious wines on the market. The high end wine community was not impressed by this stunt, and blind tastings are now much more closely controlled. The emperor truly is wearing no clothes.
I cut my thumb on my mandolin slicer today. Bled through two bandages. Blood all over my kitchen. The meat was in the slow cooker already to stopping wasn't an option. Late to work. Hard to type. Dominant thumb, so bathroom breaks now suck. So please allow me to pout just this once: FML.
r013nt0 wrote:RawkGWJ wrote:Three or four different types of booze and a splash of cola, twist of lime = Long Island ice tea.
Typically 4 or 5, (vodka, rum, gin, triple sec) with the fifth being the oft-skipped tequila. In a bar setting, it'll be sour mix and then a splash of coke for the "tea" color.
Yep. There are some fun studies about how the color of a food or drink greatly influences your perception of how it tastes. There’s one where they gave professional sommelier white wine with red food coloring in it. They were asked to do a blind taste review of whites, reds, and whites with red color in it. Not a single sommelier called out the faux red for what it really was. There were so many of these “tests” being done with sommelier making fools of themselves that famous sommelier will no longer do blind tastings under any circumstances. They insist on seeing the wine poured from the labeled bottle.
This was basically the whole hype around Crystal Pepsi.
Not scientific or anything, but I recall a TV show where they did something similar to the wine stuff with water, and served up "exotic" waters from the menu, with three options. They served up tap water, bottled water, and water from a garden hose. I forget exactly how they priced them, but I do remember the garden hose was the most expensive. People loved it.
One of the fun things about being a bartender for a number of years was having fun with willing regulars and doing blind tests with them. People who swore up and down that they only vodka they could stand was Belvedere (in a cocktail, mind, not straight, which is a different story) and whatnot. A lot of people pretty surprised to realize how much money they were wasting.
Another fun thing was when people came in for holidays or special occasions, ordered their first-ever bottle of Dom, and were shocked to learn that that shit tastes absolutely awful. Any $20 bottle of sparkling wine you've ever had from a grocery store is far better tasting that Dom "f*cking" Perignon.
I cut my thumb on my mandolin slicer today. Bled through two bandages. Blood all over my kitchen. The meat was in the slow cooker already to stopping wasn't an option. Late to work. Hard to type. Dominant thumb, so bathroom breaks now suck. So please allow me to pout just this once: FML.
Been there, done that, bought these. Highly recommended.
One of the fun things about being a bartender for a number of years was having fun with willing regulars and doing blind tests with them. People who swore up and down that they only vodka they could stand was Belvedere (in a cocktail, mind, not straight, which is a different story) and whatnot. A lot of people pretty surprised to realize how much money they were wasting.
Another fun thing was when people came in for holidays or special occasions, ordered their first-ever bottle of Dom, and were shocked to learn that that shit tastes absolutely awful. Any $20 bottle of sparkling wine you've ever had from a grocery store is far better tasting that Dom "f*cking" Perignon.
Don't remember who introduced me to Copa de Oro but it is basically the same as Kahlúa (to my palette anyway) for less than 1/2 the price.
RawkGWJ wrote:..There’s one where they gave professional sommelier white wine with red food coloring in it. They were asked to do a blind taste review of whites, reds, and whites with red color in it. Not a single sommelier called out the faux red for what it really was. There were so many of these “tests” being done with sommelier making fools of themselves that famous sommelier will no longer do blind tastings under any circumstances. They insist on seeing the wine poured from the labeled bottle.
Imagine thinking wine can or should be rated on anything but the binary choice of "Tastes Good."
Awhile back, the big thing in fancy wine circles was granite. Specifically, whether or not the grapes were grown in soil with granite ... in some kind of close proximity to the vineyard. Sommeliers insisted that they could taste the difference between grapes grown by granite versus grapes that weren't, despite there being no chemical way in which the granite would have an affect on the the grapes. When put to blind taste tests, no sommelier could spot the difference.
I cut my thumb on my mandolin slicer today. Bled through two bandages. Blood all over my kitchen. The meat was in the slow cooker already to stopping wasn't an option. Late to work. Hard to type. Dominant thumb, so bathroom breaks now suck. So please allow me to pout just this once: FML.
A week after we moved into our new house earlier this year, I cut my middle finger on one back on Mother's Day, slicing potatoes for my wife's special breakfast (eggs benedict with scalloped potatoes). A ton of liquid skin got me back in the game but soldiering on through the rest of it was pretty rough. A couple hours later, a large limb from the tree over our house fell, crushing my wife's car, and doing about $50k worth of damage to the back of the house. I was on the deck when it fell, and got hit in the back.
I went to the ER later on because my wife wanted me checked out. So I'm sitting there, back hurting, hunched over, tree debris still still in my hair and clothes, half my finger missing with a big bloody mess of liquid skin on the tip... and the triage nurse asks me if I feel safe at home. We had a good laugh at the question given the circumstances.
I have yet to use that mandolin again, and probably won't until I get some gloves to use with it.
PurEvil, It says something about your experience with the mandolin that you remembered that clearly on top of your broken back, house, and car. That's quite the day. Hope everyone and everything is mended up now that it's cold.
Grenn wrote:I cut my thumb on my mandolin slicer today. Bled through two bandages. Blood all over my kitchen. The meat was in the slow cooker already to stopping wasn't an option. Late to work. Hard to type. Dominant thumb, so bathroom breaks now suck. So please allow me to pout just this once: FML.
Been there, done that, bought these. Highly recommended.
Yep, never, never, never use a mandolin without them! Even "klutzy kutter" me has been able to work a mandolin because of those gloves. 
Serengeti wrote:Grenn wrote:I cut my thumb on my mandolin slicer today. Bled through two bandages. Blood all over my kitchen. The meat was in the slow cooker already to stopping wasn't an option. Late to work. Hard to type. Dominant thumb, so bathroom breaks now suck. So please allow me to pout just this once: FML.
Been there, done that, bought these. Highly recommended.
Yep, never, never, never use a mandolin without them! Even "klutzy kutter" me has been able to work a mandolin because of those gloves. :)
Already in the Amazon queue. Gonna wait and see if I can get some credit from my Amazon card to get them for free.
Yep, never, never, never use a mandolin without them! Even "klutzy kutter" me has been able to work a mandolin because of those gloves. :)
Further note on those cut-proof gloves, as I learned from using them to shuck oysters: cut-proof does NOT mean stab-proof.
My father got my mother a mandolin for Christmas one year when I was in college.
The next time I came home to visit, it was at the back of a drawer wrapped in many layers of tape and labeled “DANGER” in two languages.
bekkilyn wrote:Yep, never, never, never use a mandolin without them! Even "klutzy kutter" me has been able to work a mandolin because of those gloves. :)
Further note on those cut-proof gloves, as I learned from using them to shuck oysters: cut-proof does NOT mean stab-proof.
The last "bleed all over the kitchen" wound was on a left ring finger that was stabbed, so good to know. Thank you.
Also, what do oysters taste like? They've always been too expensive for me to try except at places where they are suspiciously too cheap. Living my whole life in the midwest plus a bout of food poisoning linked to some bad shrimp fried rice has made me a bit leery of seafood. I had my first taste of lobster when I was 34.
bekkilyn wrote:Yep, never, never, never use a mandolin without them! Even "klutzy kutter" me has been able to work a mandolin because of those gloves. :)
Further note on those cut-proof gloves, as I learned from using them to shuck oysters: cut-proof does NOT mean stab-proof.
what if I'm trying to cannabalize a cleric with a mace? What kind of damage resistance do they provide?
Jonman wrote:bekkilyn wrote:Yep, never, never, never use a mandolin without them! Even "klutzy kutter" me has been able to work a mandolin because of those gloves. :)
Further note on those cut-proof gloves, as I learned from using them to shuck oysters: cut-proof does NOT mean stab-proof.
what if I'm trying to cannabalize a cleric with a mace? What kind of damage resistance do they provide?
You really should be a werewolf if you want to do that.
Also, what do oysters taste like?
A good oyster tastes like a fish's memory of the open ocean - it's bright, crisp and clean, with a salty tang, and a creamy richness to the oyster meat. A bad oyster tastes like the bit of the ocean that's next to a sewage outflow.
As to price, admittedly, I'm on the coast where there's oyster beds right there, but raw oysters in my local supermarket are $1-2 each. I often buy 3 or 4 as a protein-reward for myself when I get home and unpack the shopping. They don't have to be punishingly expensive, particularly if you're not hoofing down two dozen of the disgusting sea-aliens.
Yeah, Oysters aren't overly expensive here in Chicago.
But calling Chicago the midwest is disingenuous at best, and a pejorative at worst.
Apparently someone stole a Christmas ornament we hung outside our townhouse.
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