“Hey Randy, grab the bucket, someone’s had explosive diarrhea all over stall three again.”
Putting in a support ticket. “Flushing problem in stall two of the toilets on the second floor.”
So Randy doesn’t need to go through all the flushes to find the broken one.
Probably has some Canadian blood or something.
“Sorry I was so much better, I know you guys worked hard, here you go I think you deserve this more than me…”
Bro’s got nothing on Cliff Young
A potato farmer, aged 61, he turned up in overalls and work boots to the Sydney to Melbourne ultramarathon, 875km.
Young arrived to compete in overalls and work boots (though he ran the race in a new pair of runners somebody gave him), without his dentures (later saying that they rattled when he ran).[9] He ran at a slow and loping pace and trailed the pack by a large margin at the end of the first day. While the other competitors stopped to sleep for six hours, Young mistakenly woke up at 2 am, several hours earlier than intended, and began running, taking the lead while the other runners slept. Young then decided to avoid sleep as a strategy, and finished the rest of the race without sleeping at all, eventually finishing in 1st place 10 hours faster than the runner who came in second.[1] Before running the race, he had told the press that he had previously run for two to three days straight rounding up sheep in gumboots.[10] He said afterwards that during the race he imagined he was running after sheep trying to outrun a storm. The Westfield run took him five days, fifteen hours and four minutes,[1] almost two days faster than the previous record for any run between Sydney and Melbourne, at an average speed of 6.5 kilometres per hour (4.0 mph). All six competitors who finished the race broke the old record. Upon being awarded the prize of A$10,000 (equivalent to $36,011 in 2022), Young said that he did not know there was a prize and that he felt bad accepting it, as each of the other five runners who finished had worked as hard as he did—so he gave A$3,000 to 41-year-old Joe Record and A$4,000 to the other runners, keeping only A$3,000 for himself.
I mean I exaggerate the Pheidippes is the OG runner yeah, but this guys kinda tough imo as well, haha.
That inspired a thing called “the Young shuffle”. Kinda like the Fosbury Flop.
Did he say it like “pee-pee-el”?
Because I’d just say that as “people”
Sorry, I was offensively drunk 7 hours ago when I wrote that.
I don’t know how to elaborate on that anymore. Apologies.
It makes me think you have good taste, even though I don’t know its origin.
Probably shouldn’t.
I was thinking more about imparting information about the nature, spirit, of fish.
If O understand that, it’ll help me cook.
A sushi chef would be poor in teaching me about cooking fish, yes, but I believe I know cooking more than fish, and a sushi chef would be very good to teach me about fish.
You see? I can’t communicate how amusing it is for me to stay "you see? " to you but I will try; you are Drusas, who one commented about my chosen nickname, as it was similar to yours.
The reason this amused me, or is ironic, is that my name is “Jussi”, which sounds sort of like “you see”. And the thing I like to do is mansplain. So… you see?
Nominative determinism.
Yeah salmon isnt’ too hard and cod goes pretty easy in fishsticks basically, but I don’t know how to optimise it. I don’t get the feel for the meat like I do with when I cook, for example, steaks and want them rare. I mean yeah I do use a digital thermometer with steaks to get them optimal, but my point is I wouldn’t even know with fish what the optimal is.
Like salmon and cod, yeah, easy enough and you find things at the store. But once I tried making soup out of this pike we caught and it was just… way overcooked. I messed it up, totally.
So I’d like to get that sort of intuitive feel and understanding I have for mammalian meat to fish meat as well. Like I understand with mammalian meat if it’s fattier it’ll cook differently, if it’s this or that it’ll affect it this way or that, but I don’t know shit about fish, you know? Like if I was a millionaire, I’d hire a high-grade sushi chef to teach me about fish or something.
Oh no, you don’t have to tell me.
Some people make an excellent lohikeitto, and it’s damn fine.
There’s a restaurant I go in my city for a good one.
But I’ve been on a gluten and dairy free diet. I’m sure I could replace rye bread with decent alternatives and cream with a vegetable one, but lohikeitto has been hard for me to get right.
Any fish foods actually. Fish is such delicate meat I find it hard to get a proper grasp on because it varies so much from fish to fish, especially when its different species of fish.
Meat from large mammals is rather easy, usually uniform. Fish, just… I need to learn it better.
Thank for reminding me though, I think I’ll learn to make lohikeitto next. I’ve been learning to cook a bit more, had porkchops today which I marinated myself with rum and garlic and lime and chili and rosemary etc, have made horse meatballs. Deer stew. Elk fry up. Reindeer ragu.
Mmm.
It was at least a decade, definitely a bit more since I made meatballs. But I think they turned out nice.
Gluten fre spaghetti. I hate to have to have it, but Rummo brand has actually been pretty nice. I tried like a half dozen others before. So sad I can’t have real spaghetti anymore but this is a decent enough alternative, and I make up for the poor spaghetti by improving what goes with it.
I mean, you usually have both. Because while lakes freeze over, ice fishing is very much a thing.
Also, streaming water doesn’t freeze.
I would say there’s sometimes (often, even) a lot more snow than there is water. So idk, do you count snow as ice? I guess technically, because it is ice crystals.
And especially before the industrial revolution, you could just grab a bucketful of snow and put it on the stove if you’re too tired to walk to the extra 10 steps to the well. You still don’t have to go far into the woods and the snow would probably be more or less edible (it definitely is, but like per regulations idk), but especially before the industrial revolution it would’ve been ultraclean.
And also if you’re taking it from pine branches you’ll get a nice piney sort of hint of a taste. (I ate snow from the trees as a kid, just don’t eat yellow snow)
Could work? I edited the original, but thanks for the laughs :D
Haha it’s a formatting error.
I only used one line shift on Sync and formatted it wrong. I’m sorry.
But that’s hilarious though because I genuinely can’t tell if people can’t tell
I’m just under the line of “toxic” in Finland and you could drawn the line a bit further south.
Finnish national dish? Traditional version? Here you go, the entire recipe;
Pound of beef, cubed
Pounds of pork, cubed
Water
A spoonful of salt.
Put meat in pan with water.
Take pan off heat after enough time.
Done.
That’s literally the Finnish national dish “Karelian stew”. Obviously nowadays it definitely includes black pepper as well and bunch of other things, because the traditional version is literally just a bunch of boiled meat without any spices.
edit haha enjoyed that but yes, the formatting was off, although you could obviously used water cubes in a pan as long as you still put it on hot. Actually, it might be an interesting experiment to put a pot on a hot stove / flame with beef & pork & ice. Insofar that maybe a tiny bit of the meat would brown before the ice melts and becomes water idk. At least then there’d be browning resulting in some taste. The classical one has none.
It might have been, I’m not infallible.
I’m just riding on the wave of possibility bro
En epäile yhtään ettetkö sä ymmärtäisi eroa kronen ja kronan välillä, mutta kun se ero on niin pieni ja ihmiset jotka ei oo Pohjolasta saattaa sekottaa ne, ni ajattelin painottaa sitä eroa, jotta enemmän jengiä oppii meidän (as in the Nordics) kulttuureista.
Sometimes yeah, there might be a tiny bit of dried poop with like a tiny feather stuck on the egg.
Depending on what I do with them though you can always just give em a wash if you want to. But if I’m just cracking it to a pan why bother?
Here in Finland our eggs are so good that the government’s official guideline is that it is safe to eat raw eggs.
Now the US might get a similar official stance with brainworm man as the highest health official, but I don’t think I would trust them as much as the Finnish food authorities. And while I don’t trust my government to not fuck shit up in general, food hygiene has never been an issue.
Norwegian krone =/= Swedish krona
I mean 1 krone is 0.97 krona so it’s not a huge difference but I’m sure Americans would point out if someone had been talking about US dollars and a person replied with a comment with, idk, Canadian dollars.
Sorry I’m just pedantic and krona and krone is easy to confuse probably, it’s not like one of them is “the default” like USD when talking of dollars. Although krone and krona do have actually different words, but the difference isn’t a massive one to be fair.
I think you forget not everyone lives in the same place and under the same marketing that you do.
“Ethnocentrism”, I believe it’s called.
This is word for word what people said when the 40-series came out.
“this Gen definitely sucks. Just get a 3080”
I probably will, yeah.
Or I was going to. Would’ve got 5070 ti, but didn’t have luck with the stock when it came out then drank most of the money, thought to give it a bit of time.
I’m gonna wait a few months to see how this turns out after 5060ti comes out and whatnot.