[Annoy] What's something small that really annoys you?

Forums › Off topic › [Annoy] What's something small that really annoys you?

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#3200927 28-Feb-2024 16:36

Behodar:
Someone at work was trying to do her first ever Christmas fruitcake last year. "Add some brandy", says the recipe. "How much is 'some?!'" she declares.

It varies based on the person. If it's a random cow-orker, "some" is a dash. If it's your 90-year-old great-aunt then imagine the scene from the Matrix with "guns, lots of guns" but with brandy.

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#3200935 28-Feb-2024 17:03

freitasm:

I cook past by the handful. One handful (spaghetti, bucatini) or two (rigatoni) is usually good for two people.

I have teenage boys - I cook (and they eat) pasta by the packet.

If it's too much food , just wait a short while.

Most of the posters in this thread are just like chimpanzees on MDMA, full of feelings of bonhomie, joy, and optimism. Fred99 8/4/21

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#3200939 28-Feb-2024 17:14

Handsomedan:

We received a letter stating that unneccesary roadworks were scheduled for X day in our road. Chipsealing. "Please move cars off the road on the day we are planning to ruin your street".

Needless to say, after parking the various steeds of children and their friends/girlfriends around the corner, down the street and up the wazoo for the last few days, the roadworks still havent happened and don't look like they're happening any time soon.

been raining so they are probably delayed

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#3201035 28-Feb-2024 20:11

On TV1, 2 and 3 at the moment - Selling Houses Australia, Australian Survivor and Married At First Sight Australia.

Remind me why streaming is so popular again...

“The modern conservative is engaged in one of man's oldest exercises in moral philosophy; that is, the search for a superior moral justification for selfishness.” -John Kenneth Galbraith

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neb

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#3201037 28-Feb-2024 20:17

frankv:
A while back, I splashed out and bought a Swiss-made Jura fully automatic machine. Now, it turns out, I have a fussy, needy, manipulative robo-Hausfrau-barista in my kitchen.

I am apparently authoritatively informed that what you need is a "thermodynamically stable, dumb, lump of Italian stainless steel and brass".

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#3201052 28-Feb-2024 20:45

Sleepy, conservative retail groups here in Germany who are now complaining to the government that, for example, "Temu" and others are draining all air freight capacities to Europe through their direct sales. Not that I like these (still) questionable quality Chinese low-cost sellers, but sleeping and carrying on was just as unhelpful. When they still controlled trade with China directly, they made a lot of money and rested on it.

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#3201054 28-Feb-2024 20:49

elpenguino:

I have teenage boys - I cook (and they eat) pasta by the packet.

Reminds me of my mum making lasagne when we were teenagers. No change from 2 kgs of mince and several packets of pasta.

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#3201056 28-Feb-2024 20:55

This is called the pubertal feeding phase.🤣

networkn

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#3201062 28-Feb-2024 21:36

MikeB4:

My good wife would drive you nuts. If I ask her how much (insert substance) her reply is "some", "a bit", . Ask how long to cook, "until its done" and so on.

Yeah, I get that from both sides. I both do it, and dislike it when done to me. I have sort of learned to give a rough estimates of things.

American BBQ can be extremely vague as cook time is entirely dependent on many factors you can't accurately estimate well. It's literally a case of, when it's done, it's done. No, you can't rely on time or temperature alone, texture is a primary determiner of doneness.

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#3201122 28-Feb-2024 22:14

networkn:

MikeB4:

My good wife would drive you nuts. If I ask her how much (insert substance) her reply is "some", "a bit", . Ask how long to cook, "until its done" and so on.

Yeah, I get that from both sides. I both do it, and dislike it when done to me. I have sort of learned to give a rough estimates of things.

American BBQ can be extremely vague as cook time is entirely dependent on many factors you can't accurately estimate well. It's literally a case of, when it's done, it's done. No, you can't rely on time or temperature alone, texture is a primary determiner of doneness.

Baking you can give exact measurements. You're working with highly repeatable ingredients.

Cooking protein well is much more about balance and tasting than following an exact recipe.

Handle9

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#3201123 28-Feb-2024 22:18

neb:
Behodar:

Someone at work was trying to do her first ever Christmas fruitcake last year. "Add some brandy", says the recipe. "How much is 'some?!'" she declares.

It varies based on the person. If it's a random cow-orker, "some" is a dash. If it's your 90-year-old great-aunt then imagine the scene from the Matrix with "guns, lots of guns" but with brandy.

One for me, one for the fruit mince...

A couple of years ago we had lunch at a family vineyard in Georgia (the one in the Caucasus). The owners mother was 104 and attributed her longevity to a shot of chacha (local hooch brandy made from grape skins) each morning with breakfast. It's a pretty typical story for the region.

Don't drink wine and chacha with Georgians. It's serious business. You'll have a great time and the food and wine is great but you won't enjoy the next day.

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#3201124 28-Feb-2024 22:20

Handle9:

Baking you can give exact measurements. You're working with highly repeatable ingredients.

Cooking protein well is much more about balance and tasting than following an exact recipe.

There is significant truth to Baking is a science and Cooking is an Art.

neb

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#3201125 28-Feb-2024 22:21

Handle9:
Baking you can give exact measurements. You're working with highly repeatable ingredients.

You've never met Mother Neb have you?

Some years ago I wanted to write down a few recipes of things I liked, and every single one of them had no fixed, or in some cases even known, quantities, just "well a scoop or so of this" and "a bit of that, whatever seems right".

And that actually works for baking because you can vary most ingredients by quite a bit without having a major effect on things. For some of the things I make I just kept dropping the quantities of things like butter and (mostly) sugar until you could notice the difference, which moved them some way from the original recipe while still retaining the required effect.

Handle9

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#3201126 28-Feb-2024 22:23

neb:
Handle9:

Baking you can give exact measurements. You're working with highly repeatable ingredients.

You've never met Mother Neb have you? Some years ago I wanted to write down a few recipes of things I liked, and every single one of them had no fixed, or in some cases even known, quantities, just "well a scoop or so of this" and "a bit of that, whatever seems right". And that actually works for baking because you can vary most ingredients by quite a bit without having a major effect on things. For some of the things I make I just kept dropping the quantities of things like butter and (mostly) sugar until you could notice the difference, which moved them some way from the original recipe while still retaining the required effect.

I said you can give exact measurements. Whether you do or not is a different thing.

Handle9

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#3201127 28-Feb-2024 22:25

networkn:

Handle9:

Baking you can give exact measurements. You're working with highly repeatable ingredients.

Cooking protein well is much more about balance and tasting than following an exact recipe.

There is significant truth to Baking is a science and Cooking is an Art.

While I agree it is not an opinion I voice loudly. I am the cook, Mrs Handle is the baker. You can draw your own conclusions how that opinion would play out (hint, somehow poorly for me :) )

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