BF2S Forums D&ST - Science

I recall reading recently that the reason hurricanes are so devastating in terms of cost these days is that even in areas not directly hit, large swathes of property can be damaged. Relief money pours in to revitalize the areas, and when the next years hurricane comes along, it is even more expensive than before.

If you tell these people they need to move inland they will flip out. There is so much space in the middle of the country for them but they are entitled as fuck.

It's a lot harder to get legit "hit" by a tornado than to be affected by a hurricane, unless you live near a trailer park. A tornado warning means you go outside and see if you can spot it.

We have similar retards, insist on living in tinder dry forests, don't take out house insurance then expect the govt to rebuild their matchbox houses for them.

Probably should have picked a different building material eh.

Last edited by Dilbert_X (2018-10-13 01:42:44)

I am so sick of seeing trannies on Tinder. Like I am at my school desk browsing Tinder and all of a sudden see a man in a dress and lipstick. Makes me sick.

i eat "fake meat" all the time. Why would I want to try a fake meat version of shitty hamberder?

It's not much healthier than real meat from what I understand. The things have almost 4 times the sodium content of beef.

in any dish where the meat is traditionally just a carrier for a sauce or texture, like in a chilli or a bolognese or something, i tend to opt for something like a quorn-type substitute. if you're spending a few hours to make a tasteful and well-seasoned sauce, it's very hard to miss minced beef or whatever. i mean, is it really even that nice when you think about it?

not sure i'd go in a restaurant and sit down for a fake-meat steak. i can't see those occasional, one-off dishes leaving my diet any time soon.

don't really eat burgers that often but would tend to opt for a chicken burger nowadays, anyway. that's solely because the whole gourmet burger thing has been done to death over here in the last 5 years or so and my appetite for it has completely gone.

beef stockpots are fine for home cooking simple recipes. i can't think of any time i use actual stock or gravy from a roasting tray except on the very spare occasion that i'm roasting huge amounts of meat for large meals. for mid-week food or everyday cuisine, grab a stock pot (insert marco pierre white joke).

two food fads that i am glad to see on the way out, and half the pop-up businesses with them, are pulled pork (or 'pulled' everything), i.e. repurpose the worst cuts of the animal and slather them in kilograms of sugary sauces*, and gourmet burgers, i.e. a regular burger with said sugary sauces or extra toppings at 3000% mark-up. i can't possibly miss even the premium steak burgers that i've had in my time.

(*i know that there are great ways to do pulled pork, like all bbq cuisine, before some affronted pseudo-Southerner blasts me for not having 'the real thing'.)

this is a little long, but he's one of the best things on british television (formerly the times restaurant critic), and has the whole thing about vegetarians-faking-meat-dishes-badly nailed, i think:

Last edited by uziq (2019-10-23 02:29:59)

that's a hard pass for me.

dilbert lives in the outback. he probably has frozen burgers on a grill that are 75% sawdust and abattoir slurry.

I just substitute portobello in place of meat patties. Tastes great. Avocado sauce (or light oil if I'm lazy), spinach, onions, peppers. Or roll a nice futomaki.

I don't miss traditional burgers at all.

Jay wrote:

The only condiment I need on meat is more meat. Maybe other animals products like butter or cheese. Steak with foie gras? Yes please. Bacon cheeseburger? Delish.

We know that you're greedy, selfish and short-sighted, there's no need to remind us.