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It's usually sign fatigue. Average store is plastered with so much writing nobody bothers reading any of it.
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# ? Oct 7, 2016 05:26 |
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# ? Jun 5, 2024 04:14 |
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this is totally how real people talk and interact posted:So here's what happened:
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# ? Oct 7, 2016 06:28 |
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It's incredible how a story can make me want to kill people... But here we are.
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# ? Oct 7, 2016 07:49 |
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Non Serviam posted:It's incredible how a story can make me want to kill people... But here we are. Son of STDH
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# ? Oct 7, 2016 08:06 |
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CROWS EVERYWHERE posted:And both would be in the refrigerated section, right? Get this: supermarkets usually have several refrigerated sections. That's what is so super about them.
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# ? Oct 7, 2016 09:00 |
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If it helps, at the grocery store I usually go to, eggs and chicken are completely across the store. Almost as far away from each other as possible.
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# ? Oct 7, 2016 09:30 |
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Aren't m'lady's and people that believe in the concept of consent/rape usually two entirely different groups?
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# ? Oct 7, 2016 09:58 |
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Xen Tricks posted:Aren't m'lady's and people that believe in the concept of consent/rape usually two entirely different groups?
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# ? Oct 7, 2016 10:03 |
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I don't think I ever bought eggs from a refrigerated section over here. They're just next to our non refrigerated milk.
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# ? Oct 7, 2016 10:04 |
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Fathis Munk posted:I don't think I ever bought eggs from a refrigerated section over here. They're just next to our non refrigerated milk. yeah America is weird and puts eggs in the fridge unlike most of the world.
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# ? Oct 7, 2016 10:33 |
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Two things about that egg story stand out to me: 1. Anyone ignorant enough to think that an old Asian guy who doesn't speak much English is the height of comedy absolutely does not know if he's Chinese, Japanese, Korean, or anything else. 2. Do they think this guy just goes through life communicating with ~wacky~ broken English? Older immigrants often live and shop in neighborhoods where people speak their languages.
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# ? Oct 7, 2016 11:03 |
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I refuse to believe that if a Chinese person abroad couldn't find chicken in a store and didn't speak the local lingo that they wouldn't just keep asking angrily in Chinese. (Same as anyone else from a "big and important" nation.)
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# ? Oct 7, 2016 11:13 |
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Bertrand Hustle posted:1. Anyone ignorant enough to think that an old Asian guy who doesn't speak much English is the height of comedy absolutely does not know if he's Chinese, Japanese, Korean, or anything else.
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# ? Oct 7, 2016 13:09 |
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Fathis Munk posted:I don't think I ever bought eggs from a refrigerated section over here. They're just next to our non refrigerated milk. How do you keep milk from curdling?
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# ? Oct 7, 2016 13:57 |
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Choco1980 posted:How do you keep milk from curdling? UHT, presumably
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# ? Oct 7, 2016 14:01 |
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Magna Kaser posted:yeah America is weird and puts eggs in the fridge unlike most of the world. North American eggs are washed before they're distributed, so they don't last as long and have to be kept refrigerated. They also have different coloured yolks than European eggs because of consumer preference - Europeans like an orange yolk, North Americans prefer yellow.
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# ? Oct 7, 2016 14:40 |
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The colour of the yolk is due to diet, not preference.
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# ? Oct 7, 2016 14:44 |
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Choco1980 posted:How do you keep milk from curdling? UHT milk, but there's no demand for it because it's shite.
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# ? Oct 7, 2016 15:02 |
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You know, I really should have known better than start yet another milk derail. Please someone post the milk in plastic bag picture that this always ends on and let's just move on.
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# ? Oct 7, 2016 15:40 |
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Fathis Munk posted:You know, I really should have known better than start yet another milk derail. Please someone post the milk in plastic bag picture that this always ends on and let's just move on.
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# ? Oct 7, 2016 15:44 |
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Is that viper free milk though?
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# ? Oct 7, 2016 15:50 |
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Certainly not.
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# ? Oct 7, 2016 17:03 |
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Jerry Cotton posted:The colour of the yolk is due to diet, not preference. It's actually both! Diet does affect the colour of the egg yolk, but many producers add synthetic carotenoids or use light-coloured feeds to tailor the yolk colour to whatever is considered most attractive/palatable in their region.
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# ? Oct 7, 2016 17:22 |
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Shai-Hulud posted:Is that viper free milk though? Open it and see.
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# ? Oct 7, 2016 17:33 |
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Owner Owning Up Cafe | Denver, CO, USA | Awesome Workers, Bosses & Owners, Food & Drink (My wife and I are at a work conference in Denver. On our way out of town, we stop at a little cafe to have an early lunch. The place is empty, and it seems like there is only one waitress and a cook in the whole place. The kitchen is open so you can watch the guy walking around. The waitress is pleasant and brings us our drinks promptly, and takes our orders.) Wife: “I’ll have the [Burger] with fries.” Me: “I’ll have the pastrami sandwich with fries.” Waitress: “I’ll get that started for you. Anything else I can get you in the meantime?” Us: “No, thanks.” (As we wait, we can overhear the cook talking animatedly on the phone, though we can’t really tell what he is saying. He puts our order on the counter, lets the waitress know, takes off his apron, and walks out the back. The waitress brings us our food and everything looks all right. The waitress leaves and we start eating.) Wife: “These fries are kinda overdone.” Me: “They are pretty crispy…” (I dig around and see that the deeper I go, the more well done they are.) Me: “Actually, these are burnt.” (My wife digs into her pile to find the same is true.) Me: “I don’t know? Is it worth sending them back? You know how much I hate making a scene or wasting food.” Wife: “These are beyond ‘oops they are a little overdone.’ They are so hard they are actually painful to eat, and taste terrible. Let’s just ask the waitress what she can do about it. We don’t have to yell at her; just be polite and ask what she can do about it.” (I waive over the waitress.) Me: “These fries are really kinda burnt. Is there something you can do about it?” Waitress: *grabs a fry off my plate and examines it* “I’m so sorry, these are inedible. I’ll get another batch for you right away, and I’ll cook them myself.” *as she’s walking away she mumbles to herself* “I thought I heard him say something about ‘not too overdone; oh, well.’ I should have known.” (In record time the waitress has returned with lovely fries.) Waitress: “Here you are. Again, sorry about that. We’re a little short today, and the cook is trying to handle too many things at once. But he should know better.” Me: “No worries, I understand. Mistakes happen. Thank you for fixing the situation.” Waitress: *goes into the back* (We eat a while longer, and everything is pleasant until I get to the second half of my sandwich.) Me: “What the hell? The second half of my sandwich is ham, wrapped in a single slice of pastrami so you can’t see it until you bite into it.” Wife: “Seriously?” Me: “Yeah, look…” Wife: “It’s a good thing you aren’t Jewish, or, you know, allergic to pork like me.” Me: “I can’t believe they would do that… It still tastes good, so I’m going to eat it anyway, but I think I should talk to the waitress about it.” Wife: “You should.” Me: “I think I’ll wait till after we’re done and have paid. I don’t want to give the impression that I am looking for free food.” (We finish eating, ask the waitress for the check, pay, get the receipt back, and have signed it.) Me: *to waitress as she is clearing the table* “Can I talk to you about something quickly?” Waitress: “Yeah, what’s up?” Me: “I just wanted to give you some words to take back to the cook. If you run out of pastrami, let the customer know, and ask them if they are cool with a ham substitution, or if they’d rather have something else. If you burn the fries, own it and make a new batch before you send them out to—” Waitress: *cuts me off* “Did your sandwich have ham on it?” Me: “Yes.” Waitress: “Hang on one sec. I’m gonna grab the cook.” (She calls over the cook who has recently re-entered the building.) Owner/Cook: “Hey, I’m [Cook], the owner of [Cafe]. What can I do for you?” Me: “Hi, [Cook]. I just wanted to give you a couple pieces of friendly advice. If you run out of pastrami, don’t sub ham without asking. It wasn’t a big deal for me, but my wife is allergic and it could have been a serious situation. If you burn fries, own it, and remake them before the customer sees it. If you get a reputation for trying to slip things in ‘unnoticed’ and only fixing them if someone complains, you will go out of business. In a cafe, your food needs to speak for itself, and if you have to redo things all the time because of simple mistakes like burning the fries, you won’t last long. I’m not after anything; I ran my own business for years, and I just want to see other small business owners do well for themselves. And this wasn’t exactly a gold star for you. However…” *points to waitress* “She was your saving grace. Whatever you are paying her, she deserves a raise because she was on point during our whole visit. If she hadn’t been so polite and helpful, I might have just left and let you stumble along.” Owner/Cook: *shocked look on his face* “I… I… You’re right. I’m sorry. You nailed it on every point. I ran out of pastrami, and didn’t feel I had time, so I fudged it. I burnt the fries but thought I might be able to get away with it, cause they weren’t black. Thank you for calling me on the carpet. I really appreciate you taking the time to say something polite and that you showed an interest in my business, not just your own lunch. [Waitress], their meal is on me.” Me: “As I said, I’m not after anything in this situation. We both ate our food, and have already paid.” Owner: “No, not good enough! [Waitress], go reverse the charge on the card!” (She walks away.) Owner: “I already pay her more than any of my other staff because she is the best. But you’re right, she probably deserves more.” Me: “Well, why don’t we forget the reversal of charges and you can give the whole cost of the meal to her as a tip directly?” (Before he can answer, the waitress returns with a reversal slip.) Owner: “Too late. It’s on the house!” (We chat with him for another ten minutes and enjoy it. As we stand to leave I pull the cost of the meal in cash out of my wallet and leave it under my water glass. As I walk out past the waitress:) Me: “I left a little something on the table for you.” Waitress: “Thank you so much for talking to the owner. I’ve never seen him react like that with anyone before. He usually gets upset!”
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# ? Oct 7, 2016 17:53 |
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Tunicate posted:Owner Owning Up
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# ? Oct 7, 2016 18:01 |
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Shai-Hulud posted:Is that viper free milk though? Get a load of Captain Fussy over here.
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# ? Oct 7, 2016 18:37 |
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Can you be allergic to pork? I didn't know there were specific meat based allergies.
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# ? Oct 7, 2016 18:47 |
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bobjr posted:Can you be allergic to pork? I didn't know there were specific meat based allergies. sure, exposure to pigs kills black people every day, so it must be genetic, or something?
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# ? Oct 7, 2016 19:01 |
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bobjr posted:Can you be allergic to pork? I didn't know there were specific meat based allergies. Sure can. It just isn't real common. Intolerance (in that it might give you some digestive troubles later on but isn't like anaphylaxis) is less rare, but still hardly common. I mean, the whole event is still stdh but you can have meat allergies. In the case of pork allergy the real allergen is usually albumin IIRC. It's also in cat dander so maybe don't eat that either. Edit: a specific albumin, I forgot there are a bunch Prism has a new favorite as of 19:13 on Oct 7, 2016 |
# ? Oct 7, 2016 19:04 |
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# ? Oct 7, 2016 19:18 |
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bobjr posted:Can you be allergic to pork? I didn't know there were specific meat based allergies. After googling it for a few seconds, apparently you can acquire it from a particular tick bite, which is pretty crazy.
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# ? Oct 7, 2016 19:26 |
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PittTheElder posted:After googling it for a few seconds, apparently you can acquire it from a particular tick bite, which is pretty crazy. I think that one is meat in general. Maybe not poultry or fish? Mammals, though. I'd check but I'm phone posting now.
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# ? Oct 7, 2016 19:30 |
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STDH.txt: “I’ll have the [Burger] with fries.”
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# ? Oct 7, 2016 19:35 |
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bobjr posted:Can you be allergic to pork? I didn't know there were specific meat based allergies.
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# ? Oct 7, 2016 19:36 |
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Prism posted:Sure can. It just isn't real common. Intolerance (in that it might give you some digestive troubles later on but isn't like anaphylaxis) is less rare, but still hardly common. I mean, the whole event is still stdh but you can have meat allergies. As an aside, Maine Coon cats really underproduce the commen allergen that causes human-feline interaction issues, so, yeah, maybe a coon/part-coon is the kitty for you!
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# ? Oct 7, 2016 20:17 |
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Prism posted:I think that one is meat in general. Maybe not poultry or fish? Mammals, though. I'd check but I'm phone posting now.
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# ? Oct 7, 2016 20:21 |
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Elysiume posted:It's an allergy to non-primate mammal meat, so you basically just get to eat poultry/fish/seafood. Plus all the monkey stew you want!
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# ? Oct 7, 2016 20:25 |
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I hate the ones where they really, really go out of the way to make sure we know they never, ever complain and if they do it's not the waitress's fault. We get it, you're a model customer...or at least pretend to be. Don't eat your whole meal and then complain. If something isn't right then let them know as soon as you notice it. Nothing annoys me more than someone I know eating their entire dish and then saying "man, my steak was way undercooked, we should complain". You just ate all the evidence.
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# ? Oct 7, 2016 20:39 |
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# ? Jun 5, 2024 04:14 |
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I assumed it was a fantasy written by a waitress.
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# ? Oct 7, 2016 22:09 |