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zedprime posted:Yes. Using the entirely wrong sort of account type and accounting to collect donations so ehhh but still gently caress banks too. Do we have anything other than Lowtax’s word on how it went down? I was around back then but I don’t remember the details. We know now that he lied constantly about SA and money; do we have any external corroboration that it was Paypal being unreasonable and not just another Lowtax scam? e: what a terrible page snype, sorry Azathoth Prime has a new favorite as of 19:52 on Mar 26, 2021 |
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Mar 26, 2021 19:25
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Azathoth Prime posted:Do we have anything other than Lowtax’s word on how it went down? I was around back then but I don’t remember the details. We know now that he lied constantly about SA and money; do we have any external corroboration that it was Paypal being unreasonable and not just another Lowtax scam? There wouldn't be corroboration either way. Paypal isn't going to publish private customer information, and Lowtax's screenshots would have been easy to fake if he wanted to fake them. Donator goons got their donations back, but not the currency conversion fees if they were outside the US. So Paypal still hosed people over.
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Mar 26, 2021 19:28
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Azathoth Prime posted:Do we have anything other than Lowtax’s word on how it went down? I was around back then but I don’t remember the details. We know now that he lied constantly about SA and money; do we have any external corroboration that it was Paypal being unreasonable and not just another Lowtax scam?
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Mar 26, 2021 19:35
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The Bloop posted:If I can't trust a place enough to order a burg medium rare, I'm just not eating one there. Some of the places I've worked, the chefs will gladly make a medium burg if they know the customer. Randos get well done no matter what they ask for, because too many ended up bitching about their "raw" medium rare patty.
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Mar 26, 2021 19:53
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I have a friend who's a chef, and the advice he gave me was to order beef less well-done at cheap places and more well-done at upscale places*. Reason being, Applebees doesn't want to risk giving you salmonella, and the Michelin chef doesn't want to risk cooking the flavor out of the meat. *assuming you're not ordering rare to begin with
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Mar 26, 2021 20:05
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I get upset when they won't cook my chicken rare.
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Mar 26, 2021 20:15
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Push El Burrito posted:I get upset when they won't cook my chicken rare. 
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Mar 26, 2021 20:26
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Look you serve steak tartare, you also have chicken, what's the issue???
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Mar 26, 2021 21:36
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I've had pork sashimi but the texture of 'murrican chicken when raw is absolutely repulsive. No muscle tone at all, it's just some squidgy lump of meat jello.
Phanatic has a new favorite as of 23:13 on Mar 26, 2021 |
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Mar 26, 2021 22:47
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You guys like your steak dead when it gets to the table?
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Mar 26, 2021 23:08
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I just want a restaurant where I can pick out the cow I want from a big glass tank up front.
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Mar 26, 2021 23:13
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Phanatic posted:I've had pork sashimi but the texture of 'murrican chicken when raw is absolutely repulsive. No muscle tone at all, it's just some squidgy lump of meat jello. I've raised healthy free-range chicken before and even those don't look like anything I'd want to eat raw, is there really some kind of delicious raw chicken that exists elsewhere in the world?
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Mar 26, 2021 23:23
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Eating raw pork is a quick weight loss tip people try to hide from you.
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Mar 26, 2021 23:34
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Raw pork is fine if you live in a country with rudimentary food safety standards.
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Mar 26, 2021 23:48
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steinrokkan posted:Raw pork is fine if you live in a country with rudimentary food safety standards. Most posters here are from the USA and we lack food safety.
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Mar 26, 2021 23:51
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We in the US can enjoy medium rare pork just fine. I like my pork roasts medium well though. I think it's been a few years now that we don't have to worry about trichinosis in farmed pigs.
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Mar 26, 2021 23:57
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Post poste posted:Most posters here are from the USA and we lack food safety. Hey, we have food safety standards. They're just not enforced until somebody gets sick, is all. And by somebody, I mean several people.
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Mar 26, 2021 23:58
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Captain Hygiene posted:I've raised healthy free-range chicken before and even those don't look like anything I'd want to eat raw, is there really some kind of delicious raw chicken that exists elsewhere in the world? Well there are definitely chickens whose texture isn’t as offputting and is far more meatlike, like the texture of a game bird. There’s this big ol’ breed in Brazil that is way better than farmed American chickens. Probably still wouldn’t try it raw unless it had been irradiated or something.
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Mar 27, 2021 00:06
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Phanatic posted:Well there are definitely chickens whose texture isn’t as offputting and is far more meatlike, like the texture of a game bird. There’s this big ol’ breed in Brazil that is way better than farmed American chickens. Probably still wouldn’t try it raw unless it had been irradiated or something. A Goiania specialty
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Mar 27, 2021 00:42
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There's enough wrong with the US you don't have to make things up about it to poo poo on it.
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Mar 27, 2021 00:51
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Piell posted:Look you serve steak tartare, you also have chicken, what's the issue??? Stupid America, no Steak Tartar...
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Mar 27, 2021 00:51
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Steak Tarrare
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Mar 27, 2021 01:35
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I posted this in the China thread, but seeing as in a broad strokes kind of a way it has a lot to do with marketing and corporations, maybe the goood people here would have an answer to my question. A question: The Chinese 'backlash' against companies boycotting Xinjiang cotton got me thinking about it, but I suppose it could apply to other ethical corporate decisions. Has anyone crunched the numbers on the purely financial benefits of making an ethical decision? i.e. You boycott Xinjiang cotton, and do so publicly with a press release saying "slave labour is bad so we won't buy poo poo off of the people using it". CCP shills get pissy, and you lose a percentage of Chinese customers. But you gain a bunch of loyal "woke" lefty customers, who will choose your company over others, often at a higher price point. Is there a universal beep boop financial algorithm that covers this, or do the bean counters have to weigh it up on a case by case basis? Because, pretty much anywhere in the world an anti-CCP statement by a brand/company done on humanitarian grounds, (or at least phrased that way), is positive publicity. And positive publicity is what corporations want. I suppose the issue is, is that positive publicity worth the actual physical problems that being anti-CCP cause in the Chinese market.
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Mar 27, 2021 01:44
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There's 100% bean counter's at real companies doing that, I doubt they'd ever ever post their real number though
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Mar 27, 2021 01:48
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It’s also a bit awkward as those companies are more than likely using slave labor or whatever you want to brand it to make it more PC so they also have to look into whether that fact could blow back on them. Though if they are domestic people might be willing to cut them some slack as foreigners doing a bad thing is bad but domestic bad things are allowed to have some shades of grey
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Mar 27, 2021 02:07
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Bean counters have been weighing the pros and cons of doing business in China for decades now. A company has to factor in the cost of hiring a consultant/fixer that will arrange a chop (a literal government issued red stamp, can’t do business without one), weigh the risks of the product being copied and made locally for a cheaper price and if they are using a local manufacturer, there’s a risk that the manufacturer will just keep the presses rolling off the books and sell the product themselves. Not really an answer to your question, but I expect public opinion/risk of backlash is just another line item on an already long list. The other side of the list is the world’s largest growing population of consumers, so the choice isn’t hard to make in many cases.
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Mar 27, 2021 02:07
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China's pop pyramid is actually pretty hosed, If looking at purely number of consumers in the future you wanna be looking at India and SEA
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Mar 27, 2021 02:11
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Luxury brands do well in China, and walled garden stuff like Apple, but nearly everything else is prone to being ripped off and sold locally, since they don't give a poo poo about copyrights or patents especially when there's local money to be made.
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Mar 27, 2021 12:44
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 Just ran across this ad copy and assumed it was some kind of satire before realizing it's right on their website. Like drat, Arby's 
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Mar 28, 2021 18:16
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Captain Hygiene posted:
Friars Club Roast of Arby’s Customers, hosted by Arby’s.
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Mar 28, 2021 18:57
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Anyone eating a gyro at Arby’s is an interesting person. You don’t get to that kind of low point without a story there.
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Mar 28, 2021 18:58
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Ugly In The Morning posted:Anyone eating a gyro at Arby’s is an interesting person. You don’t get to that kind of low point without a story there.  (I had to try one out of shameful curiosity after realizing they existed, its taste hurt me far more than any roasting jibe could)
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Mar 28, 2021 19:22
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Adventurous too.
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Mar 28, 2021 21:10
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Every time I do my food safety refresher training the trainer says ordering a burger anything less than well done is dumb as hell
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Mar 28, 2021 21:51
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Continuity RCP posted:Every time I do my food safety refresher training the trainer says ordering a burger anything less than well done is dumb as hell this is 100% correct, but a lot of folks will risk harmful ecoli for a tender burg
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Mar 28, 2021 22:25
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Meat should be chewy. Maybe with a crunchy crust.
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Mar 28, 2021 22:31
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Is there something in particular about ground beef that makes it more dangerous than a steak at medium? I tend to do burgers medium well, but I have friends that insist "the redder the better".
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Mar 28, 2021 22:31
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SpacePig posted:Is there something in particular about ground beef that makes it more dangerous than a steak at medium? I tend to do burgers medium well, but I have friends that insist "the redder the better". The middle of a steak is clean, any ecoli or other contaminants can only be on the surface. The middle of a burger could be contaminated.
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Mar 28, 2021 22:33
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I'm no meatologist, but it's gotta be about how much more surface area is exposed to possible contaminants.
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Mar 28, 2021 22:33
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Salmonella are well known to have unrefined palates, they just prefer a good burg over a steak any day
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Mar 28, 2021 22:35
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