OT: November 2015 Edition Mod warning in post 1

[Captain Mittens*]

 

[DocWest]

 

[kingsfan]

 

[Ron*]

LMAO

 

[Reclamation Project]

I uploaded the wrong one earlier. This is the original I made.

 

[kingsfan]

You should add some smoke coming out of his mouth.

 

[Captain Mittens*]

[mod]
I am going to need am avatar on or before February 26

 

[Captain Mittens*]

 

[Reclamation Project]

No problem on the avatar.

 

[Ron*]

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RIP Natalie Cole
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.

 

[scryan]

In the 18th century, lobsters were considered trash food to the point where Massachusetts had a law limiting how much lobster you could feed prisoners because too much was considered "cruel and unusual" punishment.

 

[Captain Mittens*]

In the 18th century, lobsters were considered trash food to the point where Massachusetts had a law limiting how much lobster you could feed prisoners because too much was considered "cruel and unusual" punishment.

I wonder how often that goes back and forth throughout history, because biblically lobsters are an abomination.

 

[scryan]

I wonder how often that goes back and forth throughout history, because biblically lobsters are an abomination.

Probably similar to how ribs and brisket were trash cuts up until recently, as they were too tough unless you actually figure out what to do with them.

I would imagine that lobster wasn't really appreciated until both preparation techniques as well as transportation/handling came up to par. Lobsters have a bunch of enzymes that break down the protein that go to work when it dies that can give it a woolly or cottony texture unless it heated up right after death to something north of like 140F, but doing so kinda overcooks the meat. That is why they are usually stored live and cooked right before eating, so the enzymes don't **** it up.
I don't eat much seafood, but from what I have had of crab and the like the meat is mostly about the texture... So it makes sense back when they used to not handle it right and it just tasted like sea flavor wool that it wasn't appreciated much.

 

[Captain Mittens*]

 

[TROLLCHUK]

 

[TROLLCHUK]

 

[kingsfan]

I just today learned where this is from. Sad.

 

[Ron*]

I just today learned where this is from. Sad.

I don't know why you said it was sad. I look at it from a perspective of success. As I said elsewhere, I am not a punk music fan, so I look at the whole thing objectively. The fact that they had a 23-year run is pretty impressive overall. I would imagine band members to be at each other's throats in many instances...the fact that bands like the Rolling Stones and Metallica have survived all these years really is an exception rather than the rule. Those band members must be tight as possible in order for that to happen.

 

[kingsfan]

Its sad because I actually semi-follow them and enjoy their music.

 

[Captain Mittens*]

Is that a blink 182 thing?

 

[Reclamation Project]

Gone Girl on HBO 2 HD West.

 

[kingsfan]

Is that a blink 182 thing?

Yep, from the video for First Date

 

[Captain Mittens*]

 

[Reclamation Project]

Granny be sitting on a doughnut for a month afterwards.

 

[Jason Squirties]

In the 18th century, lobsters were considered trash food to the point where Massachusetts had a law limiting how much lobster you could feed prisoners because too much was considered "cruel and unusual" punishment.

I wonder how often that goes back and forth throughout history, because biblically lobsters are an abomination.

Probably similar to how ribs and brisket were trash cuts up until recently, as they were too tough unless you actually figure out what to do with them.

I would imagine that lobster wasn't really appreciated until both preparation techniques as well as transportation/handling came up to par. Lobsters have a bunch of enzymes that break down the protein that go to work when it dies that can give it a woolly or cottony texture unless it heated up right after death to something north of like 140F, but doing so kinda overcooks the meat. That is why they are usually stored live and cooked right before eating, so the enzymes don't **** it up.
I don't eat much seafood, but from what I have had of crab and the like the meat is mostly about the texture... So it makes sense back when they used to not handle it right and it just tasted like sea flavor wool that it wasn't appreciated much.

sort of. i was going to write out a long response and went searching to see if someone had done it for me by now, and wutya know?...

http://munchies.vice.com/articles/lobsters-delicious-history-is-completely-insane