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HonkyTonkWoman @ HonkTonkWoman @lemm.ee
Posts
20
Comments
632
Joined
2 yr. ago

  • Going with that logic, McD’s should cut costs by doing away with their septic system & just feed all of that shit directly back into their supply chain.

    They could have a hose running back to the kitchen that plops some shit right on the bun with each flush!

    If you’re lucky, you get to eat the same burger twice!!

  • The problem with that logic is that McDonalds has not upped the value of their product. I didn’t take Business 101, but I’m pretty sure it’d be considered bad business to try and sell the same piece of shit you’ve always sold for a higher price than you typically sell for.

  • In high school, my friends & I got really stoned after our band performed one night.

    We mocked up some NASA letterhead, pulled out the phone book, & proceeded to create dozens of signed & sealed official correspondence from the space agency.

    Every letter read:

    Dear Jerry,

    You’ll never be an astronaut.

    Love, NASA

    …now I kinda want to do that with this butter box trick. Just randomly select a dozen or so mailing addresses & send them one of these with no other explanation.

  • Are they suing for defamation? I may have misread, but I thought the suit was over the nature of the comments, more so than the target.

    From the article

    Maréchal faces a fine of €30,000 ($32,446) if she’s found guilty of using a transphobic insult and €3,750 ($4,056) if she’s guilty of using a “sexist insult due to one’s gender identity.”

    To me, that sounds more like they’re suing over an ethical standards issue, but I don’t know French law in the least.

    I guess maybe the group could be suing over the ethical issues & Gascon’s could be a defamation suit, I just didn’t see that laid out in the article.

    Could be wrong, just my take.

  • “What’s your mutation? Teleportation? Laser Eyes? Weaponized Tornadoes?”

    “…I… I can smell ants... how about yours?”

    “Oh… well… my mutation is that cilantro tastes like chalk to me.”

  • I’ve found that with proper care & paying attention to what I use each bag for helps.

    If I use a bag say for tandoori chicken sous vide…

    When the chicken’s done, I rinse the bag thoroughly, fill it to ¼, add a lil soap, seal it up, & put it back in the sous vide bath, while it’s still warm.

    Let it cool off & then give it a rinse & scrub, before drying.

    It’s gentler on the bag than the dishwasher, but still gets it sanitary & clean.

    I’ll try to continue using that bag for chicken, if not specifically tandoori chicken.

    This is where having two different colors can be helpful. I use gray for meat & blue for everything else.

    Blue bags obviously last a bit longer, but this current batch of gray is a year old & still in decent shape.

  • Just went with a generic option. I have some that have blue zip tops & some with gray.

    The one big recommendation I can make is to get one with a battery powered suction pump. They’re little bit more expensive, but the handheld pumps have broken on me in the past.

    This is the latest brand I purchased.

  • Reusable, vacuum sealable ziplock bags. Cuts back on waste & lengthens the shelf life of most foods.

    It’s also really nice to be able to buy bulk meats & be able to separate them into vacuum sealed single servings.

    And last but not least, it really helps with using the sous vide. I like being able to separate a bulk package of chicken into individual meals with different marinades. Just pull a bag out & defrost it, then it’s 90 seconds a side to gourmet meals midweek.