Shit that annoys you

[plugboots]

[old goat]

It's the scourge of humanity, lack of spatial awareness (i.e., how your body moves through the space around you, and what are the other obstacles -- people or things -- around you). You see it in stores, on sidewalks, around lift lines, everywhere.

In Sacrament0, while pe0pe rarely wear masks, they cr0ss t0 the 0ther side 0f the street when I'm half a bl0ck away rather than have t0 share the sidewalk.
Waiting f0r my c0mputer guy t0 get a new keyb0ard in f0r this lapt0p is ann0ying.

[Ted Striker]

You should start making sarcastic reddit posts just to mess with people. You've already got most of the style - just add a few random caps.

[BmillsSkier]

It's the scourge of humanity, lack of spatial awareness (i.e., how your body moves through the space around you, and what are the other obstacles -- people or things -- around you). You see it in stores, on sidewalks, around lift lines, everywhere.

I believe if you look somewhere around page 1 of this thread you’ll see my seminal gripe that people lack situational awareness.

*fatass stops in doorway to gawp at new surroundings* “Oh, I’m in your way?l

[J. Barron DeJong]

You should start making sarcastic reddit posts just to mess with people. You've already got most of the style - just add a few random caps.

[rideit]

This isn’t really an ‘annoying’ thing, but man food management would be so much easier if a larger variety of cheeses froze well, and reconstituted without changing too much. Sure, a little bit of Mozzarella or Cheddar does OK, but not whole blocks of it. Or Ricotta, Gruyère, Camembert, Brie, you get the idea. It always degrades a bit.

[~mikey b]

EDC


fuck you

get over yourself

[evdog]

Poison oak annoys me. Got a nice rash going on one arm right now. Our trails are super overgrown right now and PO is growing out from behind other bushes. I'm usually good at spotting it but those sniper branches are easy to miss when hidden among other stuff.

[MagnificentUnicorn]

EDC


fuck you

get over yourself

EDC? Every day carry?


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[mcphee]

Electric Daisy Carnival?

[riser4]

In Sacrament0, while pe0pe rarely wear masks, they cr0ss t0 the 0ther side 0f the street when I'm half a bl0ck away rather than have t0 share the sidewalk.
Waiting f0r my c0mputer guy t0 get a new keyb0ard in f0r this lapt0p is ann0ying.

Why don't you use your phone while on the shitter for TRG like everyone else?

[skaredshtles]

This isn’t really an ‘annoying’ thing, but man food management would be so much easier if a larger variety of cheeses froze well, and reconstituted without changing too much. Sure, a little bit of Mozzarella or Cheddar does OK, but not whole blocks of it. Or Ricotta, Gruyère, Camembert, Brie, you get the idea. It always degrades a bit.

Cheese is something you buy, then eat. No freezing. NO FREEZING.

[Ted Striker]

He's been listening to vintage Young Fresh Fellows

Open the icebox baby
And take out the cheese
Cut off the moldy parts
And tape them to your knees

Here's the whole album

[old goat]

This isn’t really an ‘annoying’ thing, but man food management would be so much easier if a larger variety of cheeses froze well, and reconstituted without changing too much. Sure, a little bit of Mozzarella or Cheddar does OK, but not whole blocks of it. Or Ricotta, Gruyère, Camembert, Brie, you get the idea. It always degrades a bit.

What about those big blocks of government cheese?

[riser4]

The gubmint better keeps it's filthy hands off my government chee.... Oh snap.

[Ted Striker]

They'll pry their cheese from your cold dead hands!

[old goat]

The gubmint better keeps it's filthy hands off my government chee.... Oh snap.

SNAP--I see what you did there. Or did you?

Hole patterns that don't match annoy me. Not bindings. Smoke alarms. Every time I have to replace one it means at least one new hole and anchor. All the same brand.

[CoolioIglesias]

Flashing 3rd brake lights on late model cars. I think it's a dealer-installed "safety" upsell. Every time the user brakes, the CHMSL flashes 3 times.

Annoying and distracting af, I bet it causes more problems than it solves. See it a lot on Kias and Subarus.

There's a reason cars don't come the factory like that, and I wonder if it's even legal.

Sent from my SM-G965U using Tapatalk

[Core Shot]

This isn’t really an ‘annoying’ thing, but man food management would be so much easier if a larger variety of cheeses froze well, and reconstituted without changing too much. Sure, a little bit of Mozzarella or Cheddar does OK, but not whole blocks of it. Or Ricotta, Gruyère, Camembert, Brie, you get the idea. It always degrades a bit.

EDC


fuck you

get over yourself

Mmmmm
Every day Camembert
Mmmmmmmmm
Mm

[old goat]

Flashing 3rd brake lights on late model cars. I think it's a dealer-installed "safety" upsell. Every time the user brakes, the CHMSL flashes 3 times.

Annoying and distracting af, I bet it causes more problems than it solves. See it a lot on Kias and Subarus.

There's a reason cars don't come the factory like that, and I wonder if it's even legal.

Sent from my SM-G965U using Tapatalk

They wouldn't be necessary if it weren't for mobile phones.

[Boissal]

Cheese is something you buy, then eat. No freezing. NO FREEZING.

I freeze shredded parmesan and cheddar, texture doesn't matter much when melted in pasta and even I can't go through 5 lbs fast enough. Well, I can, but probably shouldn't.

I've experimented with freezing cheeses I bring back from home. I can only fly with 5ish lbs at a time and always try to make it last between trips so I don't go into withdrawal. Soft cheeses freeze surprisingly well with no change in texture, I've had reblochons (softer version of brie/camembert) in the freezer for 6-9 months without any negative effect. Freezing hard cheeses is disastrous though, they end up crumbly and dry as fuck. Now I vacuum-seal them and keep them in the fridge, some have lasted almost a year and were 90% fine.

One thing that REALLY annoys me: I still haven't found a single place that makes good French bread in SLC, or anywhere I've been in the US for that matter. There are solid wheat breads, sourdoughs, other weird breads, but a French-style baguette or country bread? Nope. Even in "French" boulangeries in NYC. The stuff never has the right texture and dries way too fast. WTF is that about? Flour, water, yeast, there aren't that many variables and yet... Some of the best French baguettes I've had are from Costco and an industrial bread place that used to sell at Smiths' (La Brea?). How is it possible that any random corner boulangerie in France can crank out better bread than pretty much anything you can find in the US?

If I ever make fuck you money at work and get to retire and pursue a pet project it will be to try and remedy this abomination. I'm financing a legit boulangerie and importing a salty French bread artist, mostly to feed my personal habit.

[skaredshtles]

I freeze shredded parmesan and cheddar, texture doesn't matter much when melted in pasta and even I can't go through 5 lbs fast enough. Well, I can, but probably shouldn't.

Jeezus. 5lbs?

The cheddar and parm we buy gets used before it ever has a chance to go bad. But we use a *lot* of parm.

And why aren't you baking your own baguettes, ya filthy frog?!?

[BCMtnHound]

I freeze shredded parmesan and cheddar, texture doesn't matter much when melted in pasta and even I can't go through 5 lbs fast enough. Well, I can, but probably shouldn't.

I've experimented with freezing cheeses I bring back from home. I can only fly with 5ish lbs at a time and always try to make it last between trips so I don't go into withdrawal. Soft cheeses freeze surprisingly well with no change in texture, I've had reblochons (softer version of brie/camembert) in the freezer for 6-9 months without any negative effect. Freezing hard cheeses is disastrous though, they end up crumbly and dry as fuck. Now I vacuum-seal them and keep them in the fridge, some have lasted almost a year and were 90% fine.

One thing that REALLY annoys me: I still haven't found a single place that makes good French bread in SLC, or anywhere I've been in the US for that matter. There are solid wheat breads, sourdoughs, other weird breads, but a French-style baguette or country bread? Nope. Even in "French" boulangeries in NYC. The stuff never has the right texture and dries way too fast. WTF is that about? Flour, water, yeast, there aren't that many variables and yet... Some of the best French baguettes I've had are from Costco and an industrial bread place that used to sell at Smiths' (La Brea?). How is it possible that any random corner boulangerie in France can crank out better bread than pretty much anything you can find in the US?

If I ever make fuck you money at work and get to retire and pursue a pet project it will be to try and remedy this abomination. I'm financing a legit boulangerie and importing a salty French bread artist, mostly to feed my personal habit.

Pretty sure the issue with NA bread vs European is the grain variety. Something about pre-sliced bread triggering a need for wheat strain that holds bread moisture better, and the trade-off is the natural sweetness of the bread (the increased bitterness is somewhat offset by added sweetener in NA doughs). Since the market is so large, hard to find a grower that is specific to European wheat varieties in NA, but maybe they are out there?

[m2711c]

How is it possible that any random corner boulangerie in France can crank out better bread than pretty much anything you can find in the US?

it’s all about that steam…

https://www.kingarthurbaking.com/blo...bbery%20crust.





fact.

[Boissal]

Pretty sure the issue with NA bread vs European is the grain variety. Something about pre-sliced bread triggering a need for wheat strain that holds bread moisture better, and the trade-off is the natural sweetness of the bread (the increased bitterness is somewhat offset by added sweetener in NA doughs). Since the market is so large, hard to find a grower that is specific to European wheat varieties in NA, but maybe they are out there?

Fuck you money will let me purchase and re-purpose a really large agro conglomerate in the midwest and replace all their wheat varieties with that good French shit. Dream big!!

And why aren't you baking your own baguettes, ya filthy frog?!?

See above, it's the wheat!
I bake sourdough on occasion but I've never been successful with making anything other than large loaves. I like those a lot but the form factor isn't great and the crust ends up too thick if I want the inside baked well. I've tried different shapes and never got anywhere with baguette shapes. Need a better over for that I guess.