The Cursed Images Thread: A Dilbert themed ethics game created by Lockheed Martin

The Something Awful Forums > Main > General Bullshit > The Cursed Images Thread: A Dilbert themed ethics game created by Lockheed Martin

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Paper Tiger: Jun 17, 2007; 🖨️🐯torn apart by idle hands

The Anime Liker posted:

This time around, General Sherman's going to have to march to the sea first and then take Atlantica

# ? Sep 16, 2022 23:56

Adbot: ADBOT LOVES YOU

# ? May 22, 2024 10:30

killer crane: Dec 30, 2006; THUNDERDOME LOSER 2019

ultrafilter posted:

drat computers taking jobs away from hard working perverts.

Somebody fucked around with this message at 00:00 on Sep 17, 2022

# ? Sep 16, 2022 23:57

CaptainSarcastic: Jul 6, 2013

Look, that was very subtle and abstract, but still, spoiler and tag even an old friend like that.

# ? Sep 17, 2022 00:01

LifeSunDeath: Jan 4, 2007; still gay rights and smoke weed every day

ultrafilter posted:

(USER WAS PUT ON PROBATION FOR THIS POST)

this is art

# ? Sep 17, 2022 00:02

Jamesman: Nov 19, 2004; "First off, let me start by saying curly light blond hair does not suit Hyomin at all. Furthermore,"; Fun Shoe

ultrafilter posted:

(USER WAS PUT ON PROBATION FOR THIS POST)

I looked at this, looked at the probation message, looked at this again for an absurdly long time, and couldn't understand what was cursed or :nws:

about it.

Then I saw it quoted in another reply as a thumbnail and it all made sense.

And I absolutely love it. Would frame and put on my wall.

# ? Sep 17, 2022 00:02

Yaldabaoth: Oct 9, 2012; by Azathoth

Maybe he saw some of the other stuff I posted in this thread.

# ? Sep 17, 2022 00:19

Android Apocalypse: Apr 28, 2009; The future is
AUTOMATED
and you are
OBSOLETE; Illegal Hen

I'll contribute to meat contamination derail with some home-made cursed images:

The point of cooking meat like chicken to 160-165�F is that harmful microorganisms are killed in <1 minute. This is pasteurization. The fun thing is that you can theoretically get the same result by cooking at a lower temperature for longer.

Back in August I put some chicken thighs in my sous vide at 135�F and let it go for 2 hours.

Mmmm... perfect medium rare chicken, though I admit the texture is not something I'm used to.

Ended up putting it in a salad.

Since I'm posting in September it's evident that I didn't die from this.

# ? Sep 17, 2022 00:22

Captain Hygiene: Sep 17, 2007; You mess with the crabbo...

ultrafilter posted:

(USER WAS PUT ON PROBATION FOR THIS POST)

# ? Sep 17, 2022 00:58

`Nemesis: Dec 30, 2000; railroad graffiti

# ? Sep 17, 2022 01:38

Kaysette: Jan 5, 2009; ~*Boston makes me*~
~*feel good*~

ultrafilter posted:

(USER WAS PUT ON PROBATION FOR THIS POST)

It�s perfect.

# ? Sep 17, 2022 01:44

TheBizzness: Oct 5, 2004; Reign on me.

Android Apocalypse posted:

I'll contribute to meat contamination derail with some home-made cursed images:

The point of cooking meat like chicken to 160-165�F is that harmful microorganisms are killed in <1 minute. This is pasteurization. The fun thing is that you can theoretically get the same result by cooking at a lower temperature for longer.

Back in August I put some chicken thighs in my sous vide at 135�F and let it go for 2 hours.

Mmmm... perfect medium rare chicken, though I admit the texture is not something I'm used to.

Ended up putting it in a salad.

Since I'm posting in September it's evident that I didn't die from this.

Perhaps not, but you deserved to.

# ? Sep 17, 2022 03:25

Skeleton Ape: Dec 21, 2008

Ok you have to sit still for a bit while we expose the plate

*click*
*fart*

Yaldabaoth posted:

# ? Sep 17, 2022 03:34

BAGS FLY AT NOON: Apr 6, 2011; A Soft Nylon Bag

Android Apocalypse posted:

I'll contribute to meat contamination derail with some home-made cursed images:

The point of cooking meat like chicken to 160-165�F is that harmful microorganisms are killed in <1 minute. This is pasteurization. The fun thing is that you can theoretically get the same result by cooking at a lower temperature for longer.

Back in August I put some chicken thighs in my sous vide at 135�F and let it go for 2 hours.

Mmmm... perfect medium rare chicken, though I admit the texture is not something I'm used to.

Ended up putting it in a salad.

Since I'm posting in September it's evident that I didn't die from this.

I got food poisoning from these pictures.

# ? Sep 17, 2022 04:05

Captain Hygiene: Sep 17, 2007; You mess with the crabbo...

# ? Sep 17, 2022 04:09

CaptainSarcastic: Jul 6, 2013

BAGS FLY AT NOON posted:

I got food poisoning from these pictures.

# ? Sep 17, 2022 08:35

BasicLich: Oct 22, 2020; A very smart little mouse!

BAGS FLY AT NOON posted:

I got food poisoning from these pictures.

I'd try it. I wanna try steak tartare

# ? Sep 17, 2022 10:17

steinrokkan: Apr 2, 2011; Soiled Meat

Steak tartare is delicious. One of the few things I occasionally crave since quitting meat. Raw chicken, on the other hand, is disgusting slime. It must be like eating live slugs.

# ? Sep 17, 2022 10:23

By popular demand: Jul 17, 2007; IT *BZZT* WASP ME--
IT WASP ME ALL *BZZT* ALONG!

Best to grind or chop your own meat then, you want to minimise the time ground meat is sitting around.

# ? Sep 17, 2022 10:24

GABA ghoul: Oct 29, 2011

Captain Hygiene posted:

Child psychiatrists in the area had a revenue spike from this

# ? Sep 17, 2022 10:27

steinrokkan: Apr 2, 2011; Soiled Meat

GABA ghoul posted:

Child psychiatrists in the area had a revenue spike from this

Back in my day we had to deal with the existential horror of the meat clown every time mom took us grocery shopping, AND WE LIKED IT, ~~and we turned out fine~~

# ? Sep 17, 2022 10:31

Facebook Aunt: Oct 4, 2008; wiggle wiggle

BasicLich posted:

I'd try it. I wanna try steak tartare

Oops looks like a bit of egg shell got in there.

# ? Sep 17, 2022 10:36

By popular demand: Jul 17, 2007; IT *BZZT* WASP ME--
IT WASP ME ALL *BZZT* ALONG!

steinrokkan posted:

Back in my day we had to deal with the existential horror of the meat clown every time mom took us grocery shopping, AND WE LIKED IT, ~~and we turned out fine~~

Guys I'm thinking that Stephen King needs to stop writing while hungry.

# ? Sep 17, 2022 11:22

Frank Frank: Jun 13, 2001; Mirrored

Years ago I used to tell one of my kids we were having meat clown for dinner. She eventually called my bluff and I looked everywhere but could not find meat clown

(Turn on your monitor)

# ? Sep 17, 2022 12:03

Ghostlight: Sep 25, 2009; maybe for one second you can pause; try to step into another person's perspective, and understand that a watermelon is cursing me

Frank Frank posted:

(Turn on your monitor)

oh yeah, there he is.

# ? Sep 17, 2022 12:15

Whybird: Aug 2, 2009; Phaiston have long avoided the tightly competetive defence sector, but the IRDA Act 2052 has given us the freedom we need to bring out something really special.

https://team-robostar.itch.io/robostar; Nap Ghost

BasicLich posted:

I'd try it. I wanna try steak tartare

I've tried it, it's pretty great and I'd have it again if the option came up. If I could have both on the regular I wouldn't rate it above a nicely cooked rare steak, but you can do a decent steak at home and have it turn out about as well as a restaurant's would, whereas I definitely don't trust myself to make steak tartare properly.

# ? Sep 17, 2022 12:50

AKZ: Nov 5, 2009

Android Apocalypse posted:

I'll contribute to meat contamination derail with some home-made cursed images:

The point of cooking meat like chicken to 160-165°F is that harmful microorganisms are killed in <1 minute. This is pasteurization. The fun thing is that you can theoretically get the same result by cooking at a lower temperature for longer.

technical food safety =/= food quality

# ? Sep 17, 2022 12:56

Skarsnik: Oct 21, 2008; I...AM...RUUUDE!

Android Apocalypse posted:

I'll contribute to meat contamination derail with some home-made cursed images:

The point of cooking meat like chicken to 160-165°F is that harmful microorganisms are killed in <1 minute. This is pasteurization. The fun thing is that you can theoretically get the same result by cooking at a lower temperature for longer.

Back in August I put some chicken thighs in my sous vide at 135°F and let it go for 2 hours.

Mmmm... perfect medium rare chicken, though I admit the texture is not something I'm used to.

Ended up putting it in a salad.

Since I'm posting in September it's evident that I didn't die from this.

But why

# ? Sep 17, 2022 13:05

Yaldabaoth: Oct 9, 2012; by Azathoth

BasicLich posted:

I'd try it. I wanna try steak tartare

How's this any different from an uncooked hamburger patty?

# ? Sep 17, 2022 13:45

GABA ghoul: Oct 29, 2011

There are mangos here. Take them or leave them, I don't really care. I have my own poo poo going on. :effort:

Skarsnik posted:

But why

Too obsessed with how to ever think about the why

# ? Sep 17, 2022 13:48

Whybird: Aug 2, 2009; Phaiston have long avoided the tightly competetive defence sector, but the IRDA Act 2052 has given us the freedom we need to bring out something really special.

https://team-robostar.itch.io/robostar; Nap Ghost

Yaldabaoth posted:

How's this any different from an uncooked hamburger patty?

It's 100% ground or chopped steak, rather than a mix of whatever crap is leftover after you've butchered the good bits off the animal.

# ? Sep 17, 2022 13:52

Yaldabaoth: Oct 9, 2012; by Azathoth

Whybird posted:

It's 100% ground or chopped steak, rather than a mix of whatever crap is leftover after you've butchered the good bits off the animal.

That makes sense.

Also I got this pic from Random Waffle that's probably the grossest "Salad" I've ever seen:

# ? Sep 17, 2022 13:58

Scratch Monkey: Oct 25, 2010; 👰Proč bychom se netě�ili🥰kdy� n�m P�n Bůh🙌🏻zdrav� d�💪?

GABA ghoul posted:

There are mangos here. Take them or leave them, I don't really care. I have my own poo poo going on.

Is this person famous in Germany?

The only time I had steak tartare was with my in-laws in Europe and we went to a local restaurant where the meat and eggs were known to be fresh and clean. It was good but not "must have again" good. They also ate it with ketchup which I'm not sure is a standard thing.

# ? Sep 17, 2022 14:36

Mozi: Apr 4, 2004; Forms change so fast
Time is moving past
Memory is smoke
Gonna get wider when I die; Nap Ghost

yeah you really gotta try it with ranch

# ? Sep 17, 2022 14:37

Regular Wario: Mar 27, 2010; Slippery Tilde

hey thread look at this

why do they have modelled genitalia?

# ? Sep 17, 2022 15:31

Frank Frank: Jun 13, 2001; Mirrored

God dammit I would not have noticed that unless you specifically pointed it out

# ? Sep 17, 2022 15:31

more falafel please: Feb 26, 2005; forums poster

I've had steak tartare once at a restaurant by my house that goes back and forth on having a Michelin star, but is reasonably priced. It was good, the texture was what I was worried about and it was totally fine. It had some sort of mustard-based sauce that was also very good.

# ? Sep 17, 2022 15:36