Animal-Mother posted:

Canonically, Mario had plans to take his girlfriend to WrestleMania.

Rochallor posted:

I have a language pen pal who was excited to try Warheads for the first time a few weeks ago, and she commented that kids' tastes buds are different from adults so in the case of sour candy it might literally taste different now.

nice obelisk idiot posted:

In the case of Warheads I feel like adults usually have enough sense to not eat something so acidic that it causes tissues in your mouth to slough off

Teriyaki Hairpiece posted:

Is Big League Chew still around? Is it still awesome?

Of course I was the cool kid who would crack open the package of bubble tape and bite chunks straight to the head

doctorfrog posted:

Is anyone else startled by how expensive olive oil is now? Also the bottle I bought has a huge cutout for a handle. This cutout cannot be seen from the front of the bottle, as seen on the shelf.

www.nytimes.com posted:

Prices have more than doubled as extreme weather hit crops in Spain, Italy and elsewhere. The upcoming harvest isn’t looking much better, so that drizzle of oil on your salad may remain costly.

There is something different lately about the olive oil Michelle Spangler buys, bottles and infuses with flavors like basil and blood orange for her store in Dallas. It’s not the taste but the cost: Global olive oil prices have soared to record levels, more than doubling over the past year.

Ms. Spangler has an agreement with her store’s supplier that protects against such rapid price increases, but she still expects to pay up to 20 percent more. She plans to raise prices 10 to 15 percent in her store, Infused Oils & Vinegars, early next year.

“It’s not a cheap product,” Ms. Spangler said, “and so that will probably price some of my customers out of that product line in my store.”

Like the oil that comes from the ground, olive oil is a globally traded commodity, with events in one part of the world reverberating far away. Drought in Spain , the world’s largest olive oil producer, has devastated recent harvests, and bad weather has hit olive crops in other major growers like Italy, Greece and Portugal. The United States imports almost all of the olive oil it consumes, primarily from Spain and Italy.

The result is prices climbing to dizzying heights, well over $9,000 per metric ton, which filters through to pricier bottles of the oil that have become a fixture in many American households, used for cooking and drizzling on foods associated with a healthy Mediterranean diet . A 750-millileter bottle of Bertolli’s extra virgin olive oil that cost around $9 at the grocery store last October is around $11 today, a nearly 22 percent increase, according to IRI, a data provider.

Southern Europe, which accounts for more than half of global olive oil production, is to olive oil what the Middle East is to crude oil. And things are not looking good for the upcoming European harvest, which began this month: The European Commission recently said olive oil production in Spain, Italy and other European Union countries would recover only slightly from last season’s 40 percent decline, limiting supplies and pushing up prices.

Olive oil has become so dear that it has attracted criminal gangs, with some particularly brazen thefts at farms and factories in Spain and Greece .

Wholesale price of olive oil

“Consumers are just going to face higher prices,” said Shawn Addison, the owner of the Olive Oil Source, an olive oil wholesaler in California that supplies grocery stores and restaurants.

In July, Mr. Addison got an email from his biggest supplier, which sources its oil from Australia and California, informing him that the price of wholesale olive oil was going up more than 30 percent, effective immediately. Soon after, his second- and third-largest suppliers followed suit.

“Everybody jumped on the bandwagon and immediately jacked prices,”Mr. Addison said, noting that it showed how global markets work. On Tuesday, he issued a purchase order for olive oil at $39.50 a gallon, which until recently had cost him $29.50.

Some companies like Mr. Addison’s are looking to the Southern Hemisphere for more of their olive oil, but the impact of shortages in the Mediterranean may be hard to avoid, with a scramble for dwindling supplies making it trickier to get a deal on Chilean or Argentine olive oil.

Leah Bradley, the chief financial officer of Veronica Foods, an olive oil supplier in California that counts Ms. Spangler’s Infused Oils & Vinegars among its clients, said South America and Australia had good crops last year, helping to mitigate some of the damage in Spain. “Relying on one hemisphere or one country or one region is not sustainable,” she said.

Because olive oil is produced in so many different parts of the world, the fear among sellers is less about a shortage and more about how much consumers are willing to pay.

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At Olive Oil Source, Mr. Addison hasn’t noticed a drop in sales, which surprised him. In fact, he has seen a 20 percent increase since July, even though he has passed along all of the “jacked” costs he pays his suppliers. He said he expected the business to remain lucrative.

The ability and willingness of consumers to shoulder the burden of higher prices have surprised economists and repeatedly defied predictions of a slowdown. But rising prices for some goods may be approaching the point where buyers eventually cut back.

Jesse Shapell, the owner of Barboncino, a Neapolitan-style pizza restaurant in the Crown Heights neighborhood in Brooklyn, N.Y., said he had really noticed the most recent increase in the price of olive oil in the past few weeks. If prices continued to rise, he may have to use less of it, he said.

“Being a small business already operating with thin margins, the rising cost of an essential ingredient like olive oil creates yet another challenge in bringing high-quality, affordable pizza and cuisine to our community,” Mr. Shapell said.

Gray Brooks, who owns Pizzeria Toro in Durham, N.C., said olive oil was crucial to giving the crust of his pizzas the flavor and texture that he described as a “hybrid between traditional pizza dough and focaccia.”

The soaring cost of olive oil, which Mr. Brooks sources from Italy, forced him to raise prices this month 5 to 10 percent, he said, with about half of the increase due to the cost of olive oil. Most of his pizzas went up $1, with some going up $2, like the lamb meatball and venison sausage pies.

He’s not changing his recipe, but he said rising food costs had made his job more difficult, with olive oil just the latest headache.

“Lots of people like me are feeling the weight of it,” he said.

Rochallor posted:

I think the issue is that how spicy something is is often not well-defined, so you could end up with something with a hint of chili powder, or you could bite into something that makes you need to run to the store and get a gallon of milk.

Time_pants posted:

I always wanted to do that, you monster! How was it?

doctorfrog posted:

Is anyone else startled by how expensive olive oil is now? Also the bottle I bought has a huge cutout for a handle. This cutout cannot be seen from the front of the bottle, as seen on the shelf.

Dip Viscous posted:

I've run into restaurants that let you specify spiciness level from 1 to 5, but no matter what you tell them they make the dish exactly the same way. 5 out of 5 and not even the vaguest hint of heat. Not everything needs to be incredibly spicy, that's fine, but don't actively lie about it.

On the other end of dumbness, one of my friends that's more white in appearance than me has had restaurants flat out refuse to let him order certain dishes because they just assume he'll send it back for being too spicy.

hot cocoa on the couch posted:

spebding a substantial, considerable amount of time posting about, thinking about, and talking about ads. ftw

Philthy posted:

Time_pants posted:

I need sources.

erosion posted:

I've ordered Thai spicy a few times expecting eye watering but edible. Usually it's barely spicy at all which is disappointing, but last time I ordered at a new place they added 1/3 cup crushed red pepper which was just unpleasant.

mawarannahr posted:

Lots of white people being very proud here

Peter Falk posted:

I have so little trust for modern capitalism that I'm going to spend $100 at a lumber yard and then build a bed for my kid rather than buy something composed of sawdust and used motor oil.
Yeah I just booked up all my free time for the next week, but drat it at least I'll know that that bed isn't poisoning my family or about to fall apart.

Suspect A posted:

2 x 4s are now 1.5 x 3.5 in actual dimension.

Why.

Salt Fish posted:

I was curious about this, and sure enough two by four is a name that means 1.5 x 3.5" and its because historically they could cut them 2"x4" and then when the boards dried out they would shrink down to about 1.5x3.5" and eventually it was formalized like this to make building more consistent.

steinrokkan posted:

Afaik it's because companies charged per plank and realized that if they planed the rough lumber down, they could transport more planks to the market and sell them at the same unit cost.

Bar Ran Dun posted:

No .

Here’s the history of it:

http://synthmind.com/miscpub_6409.pdf

TLDR it was a regulatory choice.

hot cocoa on the couch posted:

lol yup. beaming proudly when they say to the guy behind the counter "make it how you eat it" with a knowing wink

Big Bowie Bonanza posted:

hope no one in this thread weighs their 8 oz steak after its cooked at texas roadhouse