OT: OT thread number 11 | No More Bad News PLEASE!

[bellagiobob]

 

[bellagiobob]

 

[Fixed to Ruin]

 

[Fixed to Ruin]

 

[SupremeTeam16]

Tipping used to be about good service now it’s just an expectation and with the cost of living sky rocketing those who work in service industries are even more reliant on it while on the other side people are becoming less willing to tip because it’s an easy cost to cut out. This is another situation where sticky inflation is likely going to affect consumer behaviour over the long term.

I just laugh thinking about how badly Mr “inflation is transitory” Tiff Macklem’s life must suck right now. On one hand he knows household debt is quickly approaching a tipping point for many and on the other hand he’s gotta deal with a federal government that can’t stop adding to inflationary pressures with absurd levels of deficit spending and setting a precedent dishing out big wage deals that will emboldened workers in other sectors both public and private to follow suit further driving inflation.

 

[bellagiobob]

Smart horse. I’d follow her too.

 

[rboomercat90]

Smart horse. I’d follow her too.

There was a horse in this video? I might need to watch it again.

 

[Drivesaitl]

Smart horse. I’d follow her too.

What do they call this in psychology?

Magnetic attraction.

 

[Ritchie Valens]

Two F bombs near the end

 

[MoneyGuy]

No f’g way! If I ever see that I’d be tempted to leave my purchase and walk out.

 

[Stoneman89]

That Lenin guy is just not a sporting kind of dude.

 

[bellagiobob]

 

[Beerfish]

Two F bombs near the end

I hate food snobs, as in totally hate them. The same f'cker probably likes his burgers raw in the middle.

 

[Frank the Tank]

I hate food snobs, as in totally hate them. The same f'cker probably likes his burgers raw in the middle.

Don't come to Chicago then. It threw me off the first couple of years when every sit down restaurant would ask how you liked your hamburger cooked, like it was a steak. Lots of people here order it medium.

I later learned it was because the fancy steak restaurants in town would freshly grind the hamburger meat, which makes it safe(r) to eat undercooked. That being said, I doubt every place that asks how well you want your burger cooked is freshly grinding their hamburger meat.

Pro-tip: When in Chicago order your burger medium-well; it will be cooked through and remain juicy. Well done will be a dry husk of a patty on a bun.

 

[Beerfish]

Don't come to Chicago then. It threw me off the first couple of years when every sit down restaurant would ask how you liked your hamburger cooked, like it was a steak. Lots of people here order it medium.

I later learned it was because the fancy steak restaurants in town would freshly grind the hamburger meat, which makes it safe(r) to eat undercooked. That being said, I doubt every place that asks how well you want your burger cooked is freshly grinding their hamburger meat.

Pro-tip: When in Chicago order your burger medium-well; it will be cooked through and remain juicy. Well done will be a dry husk of a patty on a bun.

Burgers are not filet mignon or steaks or prime rib.

Burgers are burgers, cook the damn things.

If I see any burger that is pink on the inside I am not eating it.

(There, now I am the food snob. ) ;0

 

[Drivesaitl]

Burgers are not filet mignon or steaks or prime rib.

Burgers are burgers, cook the damn things.

If I see any burger that is pink on the inside I am not eating it.

(There, now I am the food snob. ) ;0

This is just too much common sense. I guess people rather get e coli or any number of other microbes in that uncooked burger that will make them sick. The mere act of grinding meat introduces bacterial spread, throughout the burger. Cook the damn things.

Heres a protip. If you think the burger is getting too fried on the outside or causing flames put those patties on the top rack. Its basically what its for. Lid down on barbecue and they'll finish nicely on top rack. I also do sausages, ham etc this way. I just found out barbecue sliced ham is freaking delicious. Magnifies the ham taste 10X.

When I barbecue I like to fill up the grill. Figure if I'm using the propane anyway I may as well make enough for a couple days.

 

[Beerfish]

I just bought a new cheap BBQ at walmart and will christen it today with a few burgers.

I'll have to do something invetive with the shell of my old BBQ. Outer shell is still in good shape, just all the innards are done for.

 

[Frank the Tank]

I don't care how you guys like your burgers. I get mine medium well and I've only ever seen a pink middle once (<1% of the burgers I've eaten here in Chicago).

I'm just giving any Canadian a heads up that should they visit Chicago they will likely be asked this how they want their burger cooked if they order one The first few years when family and friends visited (before I learned to give a heads up) they would always have this shocked WTF look on their face when asked the question

 

[Stoneman89]

I don't care how you guys like your burgers. I get mine medium well and I've only ever seen a pink middle once (<1% of the burgers I've eaten here in Chicago).

I'm just giving any Canadian a heads up that should they visit Chicago they will likely be asked this how they want their burger cooked if they order one The first few years when family and friends visited (before I learned to give a heads up) they would always have this shocked WTF look on their face when asked the question

I'll get mine done "Chicago" style when I'm visiting.

 

[Frank the Tank]

I'll get mine done "Chicago" style when I'm visiting.

Piled high with giardiniera and Italian beef on a deep dish pizza while you wash it back with a bottle of Malort.

I should add that the Malort will take care of any pathogens that eating slightly undercooked hamburger may introduce to one's system.

 

[Jumptheshark]

How do I handle having bad day and being stressed?

Booked all of December/January in Thailand, Laos, Cambodia and Vietnam

 

[Drivesaitl]

I just bought a new cheap BBQ at walmart and will christen it today with a few burgers.

I'll have to do something invetive with the shell of my old BBQ. Outer shell is still in good shape, just all the innards are done for.

If the shell is cast iron hold onto it. If it has even a decent shell I would keep it. The New BArbecues are not made like the old ones. Look around Renu stores, auctions, garage sales and you can get your hands on good and sometimes brand new burners still in packaging for cheap.

I refurbished my old cast iron barbecue with a 15 buck burner (It isn't identical to the original burner but fits and its same amount of burners. ) Even found some grills (new) cheap, still in packaging. Whatever you do don't go to Canadian Tire for this stuff. They will charge an arm and leg. Just be patient and keep hitting up places where you can find these.

Also a past barbecue we had was essentially garbage. Lasted maybe 10yrs. The housing started having holes in it...Not due to rust. It can't even withstand the BTU's put out. Such thin, cheap metal. So what I did is take out everything from it. Grills, thermostat, regulator, burner, etc. you can always reuse those things and good to have some lying around.

 

[Mr Kot]

How do I handle having bad day and being stressed?

Booked all of December/January in Thailand, Laos, Cambodia and Vietnam

Play runescape

 

[joestevens29]

I don't care how you guys like your burgers. I get mine medium well and I've only ever seen a pink middle once (<1% of the burgers I've eaten here in Chicago).

I'm just giving any Canadian a heads up that should they visit Chicago they will likely be asked this how they want their burger cooked if they order one The first few years when family and friends visited (before I learned to give a heads up) they would always have this shocked WTF look on their face when asked the question

Honestly when I get questions like that I just tell them to cook/make it the way the chef thinks is the best.

I want to taste the Chef's best when I go places.

 

[bellagiobob]

That’s why I just prefer to walk outside.