You Know What Really Grinds My Gears? Now with 3x more gears...

[Wormius]

Why did your cars all change size?

edit: Also, you’re kind of blocking opposing traffic. I mean, it’s fine in a T intersection, but at a 4 way… you’re causing problems.

[Sliver]

Originally Posted by Wormius

Why did your cars all change size?

It's a mix of cars and trucks.

[Shazam]

Originally Posted by CroFlames

Ricky's breakfast is my guilty pleasure. Love the brekkie bowls.

I have young kids and we've been going to non-chain restaurants for birthdays/occasions. I honestly find better value going to a place like South Block and ordering a platter and taking leftovers home for cheaper than 2 adult meals and 3 kids meals at Montana's.

I've been lucky that my kids aren't that picky so we even partake in sushi places which isn't as good value, but way better than the ultra-processed cheeseburger from a chain that tastes like carboard with salt.

Great, now I'm hungry.

Sushi is always great value, because it's a total pain in the ass to make at home. That and pho.

[DoubleF]

Originally Posted by Table 5

Do you remember the brand of the mattress?

My wife (interior designer) used to sell Vispring mattresses at the store she worked at a long time ago. UK made, with natural horse hair, history of furnishing the Titanic and Royalty. At the time the starting price for the cheapest one was around $10K, which was still too rich for my blood, but I tried one once and man was it comfortable.

Meanwhile I still sleep on a mattress from the 90s. Gotta upgrade one of these decades.

I used to think the same, but when it comes to spending a few thousand a year on fixing issues at physio, medicating for pain and exhaustion and the incremental cost of $3-5K over 5-10 years... it's honestly not that huge of a price difference over years/days but a major difference in QOL.

I recently spent about $3K on a split king adjustable bed. It's baffling to me that a twin XL can go into the $3-6K range vs I used to be too cheap to do a full King set plus bed frame/headboards etc. all in for over $2K. But I am trying my hardest to fix that mindset for mattresses and pillows. I'm just stuck in between a rock and hard place when it comes to the wife because results have to come before convincing... and I can't guarantee results on a a multi K dollar mattress. My wife was frothing when I pulled off that purchase, but she's starting to warm up to it. The memory foam it came with is very meh, but it's far better than what we had before by a long shot, so after this past year ish, she's warming up to the idea of a quality bed. The current set up is OK. Far more comfort on hotel beds even though those are also not perfect, so I know there's room for improvement.

I'm hoping to get her a hybrid coil next (she likes mattresses that are quite firm and the memory foam is a medium/soft at best). Last I checked, a Casper was like $1200-1400. I might as well go up a few levels. But she's also acutely aware of beds, so I can't secretly swap out the mattress and say, "Ta da!". She's like the princess and the pea. She automatically notices things like thickness/comfort of different mattress covers/water proof covers when those are swapped out. Not sure if I can afford to go with something like the Vispring, but I'd like to go with something a bit more premium that doesn't obvious budget line mattresses. I regret all of the last 3 <$1500 purchases.

Regularly hearing clicking noises that sounds like cracking knuckles when I turn my head and the migraines and body pain that comes with it sucks.

Side note, I am loving the application of the split king more and more. When the kids grow up (and they can sleep on basically anything), our older mattresses can go to them when we upgrade. And in theory, a 5+ year premium twin XL mattress would still be better than a brand new <$800 twin XL mattress for them. And although I can still lift them, as mentioned, those premium mattresses in a box can get really dang heavy and expand into a pretty significantly large space.

[PaperBagger'14]

Originally Posted by Sliver

I would never block an intersection. I do have good spatial awareness, though, so can tell if there's room for me and others without blocking the intersection.

Here's a diagram to illustrate one example of how a smart person does it versus how a dope does it:

Spoiler!

Now...are you blocking the intersection? Maybe, but in a way that has to be done otherwise - during rush hour - nobody turning onto the main road would ever get through. You're not blocking opposing traffic, though, but this is how it must be done to prevent people from being trapped on a side road. The dopes in this scenario must be honked at or they freeze up and nobody gets home.

I don’t see a rascal scooter anywhere in this drawing, totally unbelievable


Edit:
What a terribly large picture to try to view on mobile holy crap.

[DoubleF]

Originally Posted by Shazam

Sushi is always great value, because it's a total pain in the ass to make at home. That and pho.

Pho broth is a pain to make at home if you don't do it regularly. Pressure cooker is a huge help towards this, but I agree it's not something I consider easy to make regularly.

Sushi on the other hand, it depends. Making tuna/salmon/avocado/fake crab meat rice balls/rolls is relatively easy if you have the basics on hand. I'm planning on making gimbap next based on the same theory. Kids love it and call it "sushi".

Sashimi... getting a frozen slab, thawing and slicing isn't too hard. No different than those frozen poke bowls you can buy at Costco. But it ain't as premium feeling at getting a sashimi platter somewhere.

[Sliver]

Originally Posted by Wormius

Why did your cars all change size?

edit: Also, you’re kind of blocking opposing traffic. I mean, it’s fine in a T intersection, but at a 4 way… you’re causing problems.

My example is a T.

[topfiverecords]

Everyone is driving Smart cars now?

[Sliver]

Originally Posted by PaperBagger'14

What a terribly large picture to try to view on mobile holy crap.

I was going to spoiler it, but I feel it needs the attention it deserves.

Weird way of saying 'thank you, sliver', btw.

[PaperBagger'14]

Originally Posted by Sliver

I was going to spoiler it, but I feel it needs the attention it deserves.

Weird way of saying 'thank you, sliver', btw.

Sorry it took a few minutes to scroll over to quote your post. Thanks for the detailed drawing without the scooter.

[Shazam]

Originally Posted by DoubleF

Pho broth is a pain to make at home if you don't do it regularly. Pressure cooker is a huge help towards this, but I agree it's not something I consider easy to make regularly.

Sushi on the other hand, it depends. Making tuna/salmon/avocado/fake crab meat rice balls/rolls is relatively easy if you have the basics on hand. I'm planning on making gimbap next based on the same theory. Kids love it and call it "sushi".

Sashimi... getting a frozen slab, thawing and slicing isn't too hard. No different than those frozen poke bowls you can buy at Costco. But it ain't as premium feeling at getting a sashimi platter somewhere.

Yeah but then you have to make a lot of the same thing, as opposed to getting the variety pack from a restaurant. Also you have to get the rice right, which is annoying. If you're just plopping some stuff on top of plain rice, then well...

[Wormius]

Originally Posted by Sliver

My example is a T.

In your example though, shouldn’t the dudes in the trucks going straight across do the same thing for fear of being honked at?

[Cappy]

Originally Posted by Hemi-Cuda

I simply cannot understand how Boston Pizza, Applebees, Chili's, or any of those other bland generic restaurants stay in business. The economy is rough, dining out is a treat, and they charge the same prices as much higher quality restaurants. Who the hell is spending money at these places?

Brand recognition and consistency (of mediocrity) are huge driving factors. Also, i have argued with countless people who think dining at independent restaurants (or the restaurant local restaurant conglomerates) are more expensive than places like Milestones, BP, etc.

A large pizza at BP is $34-$36. I believe the large there is 15"

A large pizza at Noble Pie is $34-$38. There large is 18"

BP pasta is $18-$24.

A (i believe) similarly sized pasta at Mercato is $27-$32.

Cardinale pasta is $26-$28

I suppose some people are willing to eat the devil they know rather than take a chance on a new restaurant, or they eat at fancier restaurants on bigger occasions so they splurge a bit and associate that with the higher price.

Some peoples' pallets are also atrocious and they like ketchup as a marinara sauce

[PepsiFree]

Originally Posted by DoubleF

Like...? (Legit question)

Every menu item has like a half dozen or more comparable that are better for around the same price or cheaper. Let’s just start with pizza.

15” Perogi Pizza from BP - $34.99 (lol wtf)
14” Pizza from Bowtie - $35.99
14” Pizza from Seniore’s - $25.65
18” Pizza from Noble Pie - $36.00
14” Pizza from Niko’s - $35.00

And all of those other places have pizza with SUBSTANCE so slices are going way further than BP’s. For pizza, you’re paying the same (give or take a dollar) or more than you’d pay for the BEST pizza you can get in the entire city (these options may not be your personal best, but you can see some consistent pricing here). So it’s like, why?

If BP was comparable to Pizza 73 in pricing it would make more sense.

Originally Posted by Scroopy Noopers

Nah I think you’re off on this and you sound like you’re caught blocking intersections frequently. You can say you aren’t. But the behaviour you support certainly does, so I won’t believe you.

Sorry to say but Silver is bang on once again. You gotta enter the intersection.

[fotze2]

Originally Posted by Shazam

Sushi is always great value, because it's a total pain in the ass to make at home. That and pho.

Remember the golden age of pho in Calgary when there was only a handful of places that served it. I remember Vietnam restaurant and you’d get a cauldron of soup for $5.95. Or ThiThi subs. I think the cold cut one was $3. Have four of those a week.

[undercoverbrother]

Originally Posted by Sliver

I would never block an intersection. I do have good spatial awareness, though, so can tell if there's room for me and others without blocking the intersection.

Here's a diagram to illustrate one example of how a smart person does it versus how a dope does it:

Spoiler!

Now...are you blocking the intersection? Maybe, but in a way that has to be done otherwise - during rush hour - nobody turning onto the main road would ever get through. You're not blocking opposing traffic, though, but this is how it must be done to prevent people from being trapped on a side road. The dopes in this scenario must be honked at or they freeze up and nobody gets home.

Southbound Blackfoot & Southland Dr every evening rush hour.

[Engine09]

I know there is a dedicated pizza thread but I have to ask in here.

What kind of animals put toppings on pizza on top of the cheese? I know it's a regional thing and cheese goes on top in Canada and the Northern US, we've all seen commercials with pepperoni and toppings on top of the cheese but half thought that was just for visuals when shooting commercials.

Where in the world is it standard to not have cheese as the top layer?

[Fuzz]

Some ingredients are better on top. Bacon gets that awesome chewy crispyness if done right. Pineapple is better on top because the moisture can escape. I put green pepper on top too, sliced real thin and it becomes one with the cheese.


Some rules are just guidelines. But if this was about bashing BP's and how they put it all on top, I'm with you. They don't know what they are doing.

[undercoverbrother]

Originally Posted by Fuzz

Some ingredients are better on top. Bacon gets that awesome chewy crispyness if done right. Pineapple is better on top because the moisture can escape. I put green pepper on top too, sliced real thin and it becomes one with the cheese.


Some rules are just guidelines. But if this was about bashing BP's and how they put it all on top, I'm with you. They don't know what they are doing.

I really like fresh raw tomatoes put on the cheese after it comes out of the oven.

[topfiverecords]

Originally Posted by Fuzz

Some ingredients are better on top. Bacon gets that awesome chewy crispyness if done right. Pineapple is better on top because the moisture can escape. I put green pepper on top too, sliced real thin and it becomes one with the cheese.


Some rules are just guidelines. But if this was about bashing BP's and how they put it all on top, I'm with you. They don't know what they are doing.

Pineapple is best on top because you can recognize it's a Hawaiian pizza and throw it in the trash before taking bite.