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Sjurygg posted:Just completed an army medic course and I'm starting to wonder if I should've been working in hospitals all these years instead of with computers
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Sep 19, 2013 21:07
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Will I get paid to do it? gently caress, here I am suddenly thinking out loud about paramedic school. I just wonder if I'll lose too much pay from where I am now.
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Sep 19, 2013 21:16
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Sjurygg posted:Will I get paid to do it? This was a wonder for me, which is why I'm only doing school part time. I don't know if that's an option for medical things, though I suppose not. If you're more of a regular 9-5 kind of person, though, and you're not getting into something that's going to require crazy hours, it opens up a lot of possibilities as far as scheduling. The future pay cut is a thing to think about for sure, but you have to balance that with happiness.
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Sep 19, 2013 21:41
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Sjurygg posted:Will I get paid to do it?
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Sep 19, 2013 21:52
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No Wave posted:It's all a slog eventually - medicine especially - so don't sweat it. The story of my life is I enjoy things right up until I start getting paid to do it, then it feels like work. Because it is.
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Sep 19, 2013 21:54
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Sjurygg posted:Will I get paid to do it? Depends on your rates 
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Sep 20, 2013 00:30
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Manuel Calavera posted:Depends on your rates They'll triple of you make him wear a fursuit.
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Sep 20, 2013 00:39
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Shredded brussels sprouts sautéed with some crispy pancetta more like daaaaaaaaaaaaaaaaaamn. Also I hauled big at the market today with all the Chinese bakeries selling off their moon cake stock for cheap cheap cheap so I'm going to be stuffing my face with delicious lotus paste for weeks. It's a good time to be a fat goon.
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Sep 20, 2013 13:42
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My folks decided to remake the kitchen in their house, and since they've never done a kitchen for themselves, my mom went a little hog wild... custom cherry cabinets from a local guy, marble tops, built in fridge, etc. etc. Looks really nice! Yeah, I want that undercabinet lighting. WANT. Close up of the cabinets and marble. The floors are soft pine.  While I'm not so sure about the wood-clad fridge,  I'm totally loving jealous of the slide out pantry. 
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Sep 20, 2013 14:04
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I bought hella beef neck bones at the grocery store yesterday because they were cheap as hell. I've never used them before. What delicious things can I make?
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Sep 20, 2013 14:09
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Squashy Nipples posted:My folks decided to remake the kitchen in their house, and since they've never done a kitchen for themselves, my mom went a little hog wild... custom cherry cabinets from a local guy, marble tops, built in fridge, etc. etc. Looks really nice! God drat that is a baller kitchen. I'm jealous as hell. Except for the wood-panel fridge.
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Sep 20, 2013 14:54
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I miss Mommie Dearest. No offense mindflux but you're no Mommie Dearest on eviscerating someone for making a poo poo thread. That "pizza" thread is just downright dumb. When did GWS become GBS+food? Oh and sweet kitchen man! Knock them off so you can inherit it! edit: i spell the dumb Croatoan fucked around with this message at 15:30 on Sep 20, 2013 |
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Sep 20, 2013 15:25
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I've got a decent kitchen but I want that pantry. Want it bad.
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Sep 20, 2013 16:06
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When we buy a house next year, I am totally doing my kitchen all stainless with wooden countertops.
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Sep 20, 2013 16:38
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Croatoan posted:When did GWS become GBS+food? I'm going to a Malört tasting tonight. It should be...interesting. https://www.youtube.com/watch?v=tNMinoa9ILg The Malört facebook page recently had a slogan contest and among the entries (supposedly from fans) was "Jeppson's Malört: If bile could vomit." To pair with this wondrous liquor I'm taking some Limburger cheese. I'd inflict surströmming on the crowd but I'm pretty sure it's banned under hazmat laws. Can our Scandinavian contingent - or anyone who's experienced the wonder of bäsk - suggest any other pairings that might go well (or horribly) with Malört?
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Sep 20, 2013 17:05
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bartolimu posted:We have been a bit light on high-effort food content lately, haven't we? I'm open to innovative suggestions on how to increase traffic and/or post quality. Summer has been just awful in terms of work, personal problems, other stuff for me so I've actually reverted to some seriously bad cooking practices. I'm hoping as winter comes I'll be posting more. Not saying my posting is the end all of effort posts or anything but I know that I used to contribute a hell of a lot more than I have been. the regular traffic standbys have completely stagnated. ICSA, NICSA, Cook or Die, etc. Maybe getting more structure into these could be good. I've been thinking about something like GWS version of TFLC GET SWOLE challenges. Something to get the newbies cooking and posting but also improving. I haven't quite hashed out a way to do it.
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Sep 20, 2013 17:44
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Beer and food. Wormwood schnapps is meant to be a digestive consumed in minute quantities. Any kind of hearty, robus North and Middle European fare will accompany it well but it's like I said not meant to be taken in great quantity. I like it well with sauna smoked pork and good smoked salmon to cut the fattiness (no way am I not going to eat that delicious rind of congealed fat).
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Sep 20, 2013 17:47
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I genuinely think that a good portion of ex-regulars who know a lot and can contribute a poo poo ton of information are timid to post or just have lost interest in GWS after whirled peas. I know that I still make some crazy fun things in the kitchen but talk about them in IRC or just don't bother to post because what's the point if I have to stand on par with someone who's idea of a good thread is titled "Pizza" and took a dump on a tortilla and called it good. That's pretty loving elitist of me, I know, but that's also something that comes with confidence and knowledge of a certain subject matter. Can we at least be dicks to someone for not trying like we used to if we’re still helpful in the long run?* I love encouraging newbies who show that they want to try (mentos, grav, & PF for examples who are now superstars) but I don’t like the simple fact that our subforum has basically the same “bar” to meet as just about any food forum on the internet. *as long as we’re helpful in the long run and not just douchebags of course Just a suggestion, take it for what it's worth.
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Sep 20, 2013 17:56
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GWC needs to go on a forum-wide missionary trip, I think. Why are Michelin restaurants held in such esteem? Walmart sells high quality steaks.
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Sep 20, 2013 18:16
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Me in Reverse posted:GWC needs to go on a forum-wide missionary trip, I think. Now I'm mad.
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Sep 20, 2013 18:22
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Jesus, what is wrong with GBS. "Why are some things more expensive than other things?" Also, August/September is the beginning of school and all and I'd guess most people's schedules are busy during this time, whether they're in school or their kids are or maybe they're a teacher and their district assigned them 3 schools, 6 periods to teach, and 1 prep period to handle all of that. 
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Sep 20, 2013 19:33
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Drink and Fight posted:Now I'm mad. Good things usually happen when you're mad. Go on a jihad.
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Sep 20, 2013 19:55
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Me in Reverse posted:GWC needs to go on a forum-wide missionary trip, I think. My father in law and his wife came to visit and rather than eat the Thai green curry I was planning on making decided to take us out to(emotionally blackmail us into going to) the Golden Corral. (They refused to go anywhere that was "fancy" or "ethnic") We had a brand new baby and it was cold season so I sat in the car. My husband brought me a to-go plate and told me that while he was picking up my food he asked the food scooper/server what cut of meat the steak was. This was received with a blank look. He then got to explain to his dad and his dad's wife that the cow is a multitude of different muscles with different flavors and textures, not just a walking log of uniform meat. Also, I've been waiting for another cook or die or some sort of "everyone try a Thing" with minimal requirements. Doing a full NICSA is a bit much right now (in the middle of a kitchen remodel, we don't actually have countertops right now) but something where you're just challenged to try something new and take a picture I can do.
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Sep 20, 2013 20:03
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GrAviTy84 posted:I've been thinking about something like GWS version of TFLC GET SWOLE challenges. drat, must have missed that. Would have loved to participate in that. Would participate in the GWS version too!
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Sep 20, 2013 20:23
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If we get swole, we have to worry about heart disease. You know, it is that time of year to break out the roasting tray and the Dutch ovens. Maybe I'll have someone more professionally photograph my next party, since I've been on a kick of having colorful folk over for impromptu dinners.
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Sep 20, 2013 20:40
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GWS GET TOTES CARBO LOADED
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Sep 20, 2013 20:41
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I bet I can lift the most beers.
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Sep 20, 2013 21:47
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Croatoan posted:No offense mindflux but you're no Mommie Dearest man this honestly might be the biggest compliment you've ever paid me. bartolimu posted:We have been a bit light on high-effort food content lately, haven't we? I'm open to innovative suggestions on how to increase traffic and/or post quality. yeah, I was just thinking that a couple days ago. mainly because I really wan't trying to troll that guy really, my first post was really just lamenting that it was a pretty heavily GBS style GWS post, which I'm not very fond of re: content. and then well one thing lead to another and man that guy just set himself up for it  hope he doesn't actually think I have anything against him (he probably does)anyways, I'm not sure there's anything you could do per se as a mod to increase post quality. I think maybe just no one has really been posting anything worthwhile recently. my excuse is getting married and a shitload of work, but I also have been thinking about posting a few step by step on my favorite-est dishes, or some I cook really frequently and are v. accessible. we'll see, I'm sure gws will bootstrap itself, we go through some lovely phases from time to time. I do sort of agree with the sentiment about whirled peas tho, we definitely lost a few posters for whatever reason, be it that or just a lack of quality content in general.
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Sep 20, 2013 21:57
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You know, a pizza thread may not be too bad of an idea. It's approachable, everyone from the gooniest of goons to the spergiest of PF's loves it. It's a blank canvas, it's versatile. I might draft up an OP. Should we redeem the current thread or start a new one?
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Sep 20, 2013 22:10
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Start a new one, the other one was obviously a troll due to it's tag in my opinion (which is why I didn't take it seriously and crapped on about about off topic things until tweek)
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Sep 20, 2013 22:21
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GrAviTy84 posted:You know, a pizza thread may not be too bad of an idea. It's approachable, everyone from the gooniest of goons to the spergiest of PF's loves it. It's a blank canvas, it's versatile. I might draft up an OP. Should we redeem the current thread or start a new one? Great idea, start a new one. Amykinz posted:My father in law and his wife came to visit and rather than eat the Thai green curry I was planning on making decided to take us out to(emotionally blackmail us into going to) the Golden Corral. (They refused to go anywhere that was "fancy" or "ethnic") We had a brand new baby and it was cold season so I sat in the car. My husband brought me a to-go plate and told me that while he was picking up my food he asked the food scooper/server what cut of meat the steak was. This was received with a blank look. He then got to explain to his dad and his dad's wife that the cow is a multitude of different muscles with different flavors and textures, not just a walking log of uniform meat. I've always liked the idea of an animal called a meat. So you'd have beef, chicken, lamb, pork, and meat.
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Sep 20, 2013 22:22
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therattle posted:Great idea, start a new one. Where do you think polony/bologna sausage/baloney comes from? It can't be beef, fowl, lamb, or pork.
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Sep 20, 2013 22:35
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Fo3 posted:Where do you think polony/bologna sausage/baloney comes from? It can't be beef, fowl, lamb, or pork. Exactly!
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Sep 20, 2013 22:37
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Fo3 posted:Where do you think polony/bologna sausage/baloney comes from? It can't be beef, fowl, lamb, or pork. Trees, like pasta.
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Sep 20, 2013 22:43
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Geokinesis posted:Trees, like pasta. the baloney fields of velkopopovický, where tender young beloneys sway in the gentle autumn breeze like so many blades of grass
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Sep 20, 2013 23:24
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In class, a girl seriously, and without irony, said that she eats neither animals or plants. "Well, what do you eat" "Mac and cheese, stuff like that."
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Sep 20, 2013 23:27
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beloney is the technical name for a young baloney fyi
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Sep 20, 2013 23:28
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Mr. Wiggles posted:In class, a girl seriously, and without irony, said that she eats neither animals or plants. Powders and stuff that comes out of aerosol cans. She's right you know, probably some sort of plastics, plasticizers, nitrates, chemical compounds and lots of salts. Strange thing to mention to others though, most people that eat that aren't even aware of that fact and wouldn't eat it if they knew. e: Of course if they were in the USA, that's bullshit; corn is in everything anyway. Fo3 fucked around with this message at 23:43 on Sep 20, 2013 |
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Sep 20, 2013 23:40
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Gettin some tires installed. Writing a megathread on an iPhone sucks.
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Sep 20, 2013 23:44
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We have a pizza thread  no one remembers me
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Sep 20, 2013 23:59
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