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Trivial Things That Make You Surly

elfenix

By elfenix
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NeverMarryAStripper
NeverMarryAStripper

If cassettes are coming back, then people will have to start carrying pencils again

nnm
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Armybrat
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“No Trucks In Left Lane” - Waxahachie 2023:  

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Tom

Tom 2959

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2 hours ago, HenryJames said:

I’m not talking about a pizza delivery you obtuse fagets. HelloFresh, Blue Apron, etc. For idiots who can’t go to a grocery store and buy food and then take it home and cook said food.

 

I've tried a couple of these businesses (Freshly and Proflex), but I think I'm done with them.  I like the convenience of being able to grab something premade to take to work when I'm, as you eloquently stated, too much of a lazy fuck to prepare something the night before or in the morning.  But screw paying $10 each for these little 300-400 calorie meals, which is pretty standard for all of these businesses.  I get that it's supposed to be healthier, and it's definitely better ingredients and tastes better than some TV dinner you'd get in the frozen section.  No complaints there.  At the end of the day, you're still paying $10 for a frozen meal on a plastic tray that's not really big enough to satiate an adult sized appetite.  If they could figure out a way to cut their prices down, I'd be more inclined to use them again.

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Superhero

Superhero 8830

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May not be trivial...

Bacon that's sliced SOOOO thin that it takes forever to separate the slices. By them time you separate them, the first slice is already burnt.

I don't mind thick sliced bacon, but the kids like their bacon kinda crispy. Trader Joe's used to have the perfect thickness, but they're getting thinner as well. 

 

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Guest Lobo

Guest Lobo

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Posted
6 hours ago, Superhero said:

May not be trivial...

Bacon that's sliced SOOOO thin that it takes forever to separate the slices. By them time you separate them, the first slice is already burnt.

I don't mind thick sliced bacon, but the kids like their bacon kinda crispy. Trader Joe's used to have the perfect thickness, but they're getting thinner as well. 

 

I'm glad I'm not the only one, I thought I was going crazy.  I mean, I am.  But not because of Joe.  We've had that issue lately with their bacon.  We did BLT's last weekend and it was just a shitshow.  We've noticed several products that have had a change in taste/consistency/etc.  We're chalking it up to supply chain issues maybe.  Everything is still good from there, it's just...different.  

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Guest Lobo

Guest Lobo

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Somebody more savvy than I should start a twitter or instagram account of make-believe Trader Joe's products with more than 2 cultural appropriations in one item name.  Like frozen mexican street tacos featuring real hawaii'n pineapple.  And they're eventually gonna have to revert back to german or polish food, what clever twist of names will they use then?  They are an ALDI company after all.  Handler Josef's Strudel?  

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Superhero

Superhero 8830

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Getting a piece of cauliflower stuck in my eye.

Dunno how it happened. Roasted cauliflower was on the menu, and while cutting it, a small speck made it past my glasses and got lodged into my eye. I've tried to wash it out with eye drops, but it's stuck under my eyelid. Hopefully it come out by itself... I've spent too much in hospitals the past few years - seizures, heart palpitations / crazy high BP, broken toe. Not going in for vegetable in my eye unless it starts rotting.

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Steamboat1874

Steamboat1874 4058

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On 1/18/2021 at 3:07 PM, nnm said:

Closely associated with the idiot bicyclists that sometimes ride AGAINST traffic.
 

Walk against traffic, ride with traffic. This is not difficult. 

Could not be more wrong.

If I was a cyclist I would never ride with the traffic. All it takes is one phone texting moron to drift over onto the shoulder or into the bike lane to kill me.

I want to see what is coming.

I see these cyclist on Ronald Reagan Blvd north all of the time where the speed limit is 65 or 70 MPH and they have no idea what is coming up behind them. If they are riding against the traffic at least they have a chance to make a move.

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SilasCoade

SilasCoade 2622

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19 minutes ago, Steamboat1874 said:

Could not be more wrong.

If I was a cyclist I would never ride with the traffic. All it takes is one phone texting moron to drift over onto the shoulder or into the bike lane to kill me.

I want to see what is coming.

I see these cyclist on Ronald Reagan Blvd north all of the time where the speed limit is 65 or 70 MPH and they have no idea what is coming up behind them. If they are riding against the traffic at least they have a chance to make a move.

You have never heard of mirrors?

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956 Worldwide

956 Worldwide 34710

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I'm glad I'm not the only one, I thought I was going crazy.  I mean, I am.  But not because of Joe.  We've had that issue lately with their bacon.  We did BLT's last weekend and it was just a shitshow.  We've noticed several products that have had a change in taste/consistency/etc.  We're chalking it up to supply chain issues maybe.  Everything is still good from there, it's just...different.  

This bacon is magical and worth every damn penny. If anyone doesn’t like it, they are wrong and don’t deserve bacon. Will never go back to thin stuff if I have a choice.

Made bacon and egg breakfast tacos with this three times a week when I was back stateside recently.

c6c2c9342a8d22ac11526ded67a5b33a.jpg
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SilasCoade

SilasCoade 2622

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Posted
2 hours ago, Steamboat1874 said:

I rarely see any cyclist with mirrors on his bike.

That's because urban cyclists are entitled selfish pricks who expect everyone else to bear the responsibility for their personal safety. If they are concerned enough to break the law by driving their vehicle against tragic they should be concerned enough to install a ten dollar mirror.

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nnm

nnm 36393

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Posted
2 hours ago, Steamboat1874 said:

I rarely see any cyclist with mirrors on his bike.

I have a mirror that clips to my helmet, and another that clips to my sunglasses. It’s not difficult. 
 

It’s also state law to ride with, and not against, traffic. 
 

https://codes.findlaw.com/tx/transportation-code/transp-sect-551-103.html

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Paco

Paco 1934

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Posted



Could not be more wrong.
If I was a cyclist I would never ride with the traffic. All it takes is one phone texting moron to drift over onto the shoulder or into the bike lane to kill me.
I want to see what is coming.
I see these cyclist on Ronald Reagan Blvd north all of the time where the speed limit is 65 or 70 MPH and they have no idea what is coming up behind them. If they are riding against the traffic at least they have a chance to make a move.


So... and I can't believe I'm engaging you on this... do you actually think a cyclist would have time to take evasive action to avoid a car coming at them at 65-70 mph?
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Onboard 2.0

Onboard 2.0 9083

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21 hours ago, Steamboat1874 said:

Could not be more wrong.

If I was a cyclist I would never ride with the traffic. All it takes is one phone texting moron to drift over onto the shoulder or into the bike lane to kill me.

I want to see what is coming.

I see these cyclist on Ronald Reagan Blvd north all of the time where the speed limit is 65 or 70 MPH and they have no idea what is coming up behind them. If they are riding against the traffic at least they have a chance to make a move.

If you're even on a road sharing it with 2 ton (or more), high speed vehicles you're a freaking idiot begging for a Darwin award.

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Steamboat1874

Steamboat1874 4058

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Posted
10 hours ago, Paco said:


 

 


So... and I can't believe I'm engaging you on this... do you actually think a cyclist would have time to take evasive action to avoid a car coming at them at 65-70 mph?

 

Probablt not but, they would have a much better chance seeing what is coming instead of a car coming from behind at 65 to 75 MPH they have no clue about.

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WhatTheBuck

WhatTheBuck 28779

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23 hours ago, 956 Worldwide said:

This bacon is magical and worth every damn penny. If anyone doesn’t like it, they are wrong and don’t deserve bacon. Will never go back to thin stuff if I have a choice.

Made bacon and egg breakfast tacos with this three times a week when I was back stateside recently.

c6c2c9342a8d22ac11526ded67a5b33a.jpg

I’m sure I’d like that bacon. I’ve never had any bacon I didn’t like. And I love black pepper. I often add more to my food than many would probably care for. But I save my bacon grease and I wouldn’t want to save grease from peppered bacon, or bacon with a heavy addition of sugar like I’ve found at Trader Joe’s.

This is my bacon (and bacon grease) of choice:

5c130bad3d4daf04b26578a4_productdataa000

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luke duke

luke duke 6413

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May not be trivial...
Bacon that's sliced SOOOO thin that it takes forever to separate the slices. By them time you separate them, the first slice is already burnt.


What kind of regard doesn’t separate the bacon before he puts it in the pan?

Getting a piece of cauliflower stuck in my eye.


Never mind.
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TankedBevo

TankedBevo 2482

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On 1/19/2021 at 2:09 AM, Superhero said:

May not be trivial...

Bacon that's sliced SOOOO thin that it takes forever to separate the slices. By them time you separate them, the first slice is already burnt.

I don't mind thick sliced bacon, but the kids like their bacon kinda crispy. Trader Joe's used to have the perfect thickness, but they're getting thinner as well. 

 

Don't cook it in a pan, cook it in the oven. If you must be a weirdo and prefer thin sliced bacon, why not just separating them all before pan frying?

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wd40

wd40 1976

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Posted
On 1/21/2021 at 8:20 AM, Steamboat1874 said:

Could not be more wrong.

If I was a cyclist I would never ride with the traffic. All it takes is one phone texting moron to drift over onto the shoulder or into the bike lane to kill me.

I want to see what is coming.

I see these cyclist on Ronald Reagan Blvd north all of the time where the speed limit is 65 or 70 MPH and they have no idea what is coming up behind them. If they are riding against the traffic at least they have a chance to make a move.

spacer.png

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Paper_jam

Paper_jam 831

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Posted (edited)

I haven't been driving much so I haven't been keeping close track of gas prices, but today I stopped at a Valero to fill up and their 93 octane grade was $3.05/gallon. (My car actually does need premium.) Their 87 octane was $1.95.  So the premium was $1.10 more a gallon than regular. That's insane. I needed gas so I put a few gallons in, but I didn't fill up like I planned.

I've noticed this disturbing trend over time, of the premium grades everywhere being priced higher (relative to regular) but I've never seen a difference anywhere near a dollar a gallon. When I was a young man, it was a consistent rule of thumb that there would be a $0.10 difference between each grade--so if 87 was $1.29, 89 would be $1.39 and 93 would be $1.49. Why is there such a monster price difference between grades now?

 

Edited by Paper_jam
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Prepuce of Doom

Prepuce of Doom 21071

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Posted
3 hours ago, 956 Worldwide said:

Wat? 

Ignorance is bliss. 

8 minutes ago, Paper_jam said:

I haven't been driving much so I haven't been keeping close track of gas prices, but today I stopped at a Valero to fill up and their 93 octane grade was $3.05/gallon. (My car actually does need premium.) Their 87 octane was $1.95.  So the premium was $1.10 more a gallon than regular. That's insane. I needed gas so I put a few gallons in, but I didn't fill up like I planned.

I've noticed this disturbing trend over time, of the premium grades everywhere being priced higher (relative to regular) but I've never seen a difference anywhere near a dollar a gallon. When I was a young man, it was a consistent rule of thumb that there would be a $0.10 difference between each grade--so if 87 was $1.29, 89 would be $1.39 and 93 would be $1.49. Why is there such a monster price difference between grades now?

 

This $1 premium (haha) is pretty much always the case in the Chicago area, and was also the case when I lived in Los Angeles a few years ago. 

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Paper_jam

Paper_jam 831

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Posted

While I'm at it I'd also like to bitch about how, especially in Texas, lots of back roads and secondary roads are "finished" with a shitty, rough chipseal surface that might as well be fucking gravel. The constant roaring noise and vibration on these roads is miserable on a long drive. If a road is worth paving, it's worth putting down some smooth asphalt or concrete.

 

 

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Horn Draoi

Horn Draoi 255

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16 hours ago, Paper_jam said:

While I'm at it I'd also like to bitch about how, especially in Texas, lots of back roads and secondary roads are "finished" with a shitty, rough chipseal surface that might as well be fucking gravel. The constant roaring noise and vibration on these roads is miserable on a long drive. If a road is worth paving, it's worth putting down some smooth asphalt or concrete.

 

 

This!  Chipseal must be pretty cheap, and it’s everywhere-loud and rough.  Some TxDot aggy needs a baseball bat upside the head........

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RPM

RPM 26320

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Posted (edited)
1 hour ago, Horn Draoi said:

This!  Chipseal must be pretty cheap, and it’s everywhere-loud and rough.  Some TxDot aggy needs a baseball bat upside the head........

It is.  It's also fast and easy. All you need is a tack truck, a spreader and 1/4" rock. I worked for a paving contractor for several years. Chipseal is a life extension measure to save the surface and base coats. Think of it like retreading a tire.

Edited by RPM
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Armybrat

Armybrat 40841

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Posted
On 1/22/2021 at 8:34 AM, WhatTheBuck said:

I’m sure I’d like that bacon. I’ve never had any bacon I didn’t like. And I love black pepper. I often add more to my food than many would probably care for. But I save my bacon grease and I wouldn’t want to save grease from peppered bacon, or bacon with a heavy addition of sugar like I’ve found at Trader Joe’s.

This is my bacon (and bacon grease) of choice:

5c130bad3d4daf04b26578a4_productdataa000

We get that at Costco

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Brisketexan

Brisketexan 105127

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That’s what we do - on a foil-covered cookie sheet pan at 375 for about 20 minutes (turning it once). Then drain on paper towels.  Blows thin sliced away.

Thick slices, about 18-20 mins at 425, no turning. But here’s the key - start with a cold oven. That brings the bacon up to heat more slowly and more efficiently renders the fat. I just did a batch for brunch, it was perfect.
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Armybrat

Armybrat 40841

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Posted (edited)
1 hour ago, RPM said:

It is.  It's also fast and easy. All you need is a tack truck, a spreader and 1/4" rock. I worked for a paving contractor for several years. Chipseal is a life extension measure to save the surface and base coats. Think of it like retreading a tire.

It is still a shitty surface to deal with.

Our Brushy Creek MUD streets were coated with that stuff about 10 years ago. Took several years for the loose rock to get packed in (even after several sessions of sweeper machines over the next few months).

My brother who lives in an “upscale” neighborhood near Georgetown made fun of the cheap chipseal, but a couple of years later his streets got the same treatment. Got a bit of schadenfreude out of that.

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Armybrat

Armybrat 40841

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Posted
5 minutes ago, Brisketexan said:


Thick slices, about 18-20 mins at 425, no turning. But here’s the key - start with a cold oven. That brings the bacon up to heat more slowly and more efficiently renders the fat. I just did a batch for brunch, it was perfect.

Will pass that on to her.

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SilasCoade

SilasCoade 2622

Posted
Posted
10 minutes ago, Brisketexan said:


Thick slices, about 18-20 mins at 425, no turning. But here’s the key - start with a cold oven. That brings the bacon up to heat more slowly and more efficiently renders the fat. I just did a batch for brunch, it was perfect.

my man. this is how I do it. I sometime put it in a ceramic baking dish lined with foil b/c it's easier to clean up than the cookie sheet depending on how much your cooking.

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