• B (unregistered) in reply to dcardani
    dcardani:
    So is "Hagar the Horrible" just as stupid in Finnish as it is in English?

    Yes, it is.

  • dv (unregistered) in reply to Jay
    Jay:
    "The expiration date is listed as 'JUN1807' which was just two years ago, so I'm sure it's fine."

    Sounds to me like it expired 202 years and 2 months ago. Though I didn't know they even had aluminum cans back then.

    Yeah... I wonder if that has something to do with the fact that you spelled aluminium wrong;-)

  • SCB (unregistered)

    Wait - A complete stranger sent you a USB drive and YOU PLUGGED IT INTO YOUR PC? Have you not heard of malware like Hacksaw or Switchblade, which can hijack your PC the moment you plug the USB drive in?

  • Shredder (unregistered) in reply to SCB
    SCB:
    Wait - A complete stranger sent you a USB drive and YOU PLUGGED IT INTO YOUR PC? Have you not heard of malware like Hacksaw or Switchblade, which can hijack your PC the moment you plug the USB drive in?

    He evidently also hasn't head of mail bombs, which can explode the moment you open the package.

  • Alex (unregistered) in reply to Kazan
    Kazan:
    perfectly browned all the way through, but no further (so it's still nice and juicy) = the one real way to do a steak.

    Eww, well done. :(

    As an italian waiter once told a friend of mine - "if you have the steak well done that is like, how you say, taking a woman by force".

    A hot pan with plenty of butter, seasoned well with salt and pepper and flipped ONCE ONLY is the way to do it. You can usually tell it's getting medium when the blood starts coming out the top :) YUM!

  • Ru (unregistered) in reply to Kazan

    If your meat is chewy when rare, then cook a better cut. I'll eat fillet steak rare (just sizzled briefly on the outside, still red all the way through) because it doesn't contain any connective tissue and is nice soft flesh. Don't expect to do this with a slab of cheap stewing steak.

    The cheaper the cut, the more cooking it needs.

    Incidentally, botulism poisoning from meat would be... unusual. You need anaerobic environments (like cans) for any clostridium bacteria to grow in (look up the family; they're all really, really nasty). But you can get lots of fun, non lethal alternatives, like salmonella, e coli, tapeworm, flukes, etc.

    Best not to think about eating pig rare. Trichinosis is horrible stuff.

  • Anonymous (unregistered) in reply to SCB
    SCB:
    Wait - A complete stranger sent you a USB drive and YOU PLUGGED IT INTO YOUR PC? Have you not heard of malware like Hacksaw or Switchblade, which can hijack your PC the moment you plug the USB drive in?
    You have autorun enabled for removable drives? Then it is you, my friend, who is the real WTF.
  • Another anonymous (unregistered) in reply to Anonymous
    Anonymous:
    SCB:
    Wait - A complete stranger sent you a USB drive and YOU PLUGGED IT INTO YOUR PC? Have you not heard of malware like Hacksaw or Switchblade, which can hijack your PC the moment you plug the USB drive in?
    You have autorun enabled for removable drives? Then it is you, my friend, who is the real WTF.

    You guys are using a Windows operating system directly on your computers (not virtualized)? Then it is you, my friends, who are the real WTF.

  • anon (unregistered) in reply to Anon
    Anon:
    Moo!:
    James:
    Steak is one thing, but burgers can actually be dangerous to eat rare (or under-cooked).

    Bacteria grows on the surface of meats like steak. When you cook a steak, even to rare/medium rare, you cook off any surface bacteria, and it is safe to eat.

    With hamburgers, you grind up the cuts of meat, so bacteria that were on the surface could very easily now be in the center of your burger. If you don't cook all the way through, the bacteria will still be alive.

    Oh noes! Not bacteria! Not in my digestive system! Won't someone think of my digestive system! I'm going to go bathe in hand-sanitizer then scour my body with pumice.

    IT JUST WON'T WASH OFF!

    Botulinum toxin:

    Botulinum toxin ... is the most toxic protein known with an LD50 of roughly 0.005-0.05 µg/kg.

    I've also heard it referred to as the most toxic substance (not just protein) known to man.

    Then again, many women (and, in fairness, probably some men) willingly have the stuff injected into them. That's what botox is.

    And I'm with James. Rare steak fine, rare burger dangerous.

  • Joshua M. Armstrong (unregistered) in reply to m
    Regarding counterfeiting, the United States Secret Service says: "Printed reproductions, including photographs of paper currency [...] of the United States and foreign governments (except under the conditions previously listed) are violations of Title 18, Section 474 of the United States Code."[7] See the complete text of Title 18, Section 474, which also restricts transmitting electronic images "with intent to defaud" but says that "The Secretary shall establish a system [...] to ensure that the legitimate use of such electronic methods and retention of such reproductions by businesses, hobbyists, press and others shall not be unduly restricted."
    (http://commons.wikimedia.org/wiki/Commons:Currency#United_States)
  • anon (unregistered) in reply to m
    m:
    FYI...its illegal to photograph money so that cool 1976 $2 bill is technically breaking the law in that picture.

    Under what law? I call bullshit here. If it were a high-res scanned image maybe, but a photo that no-one would ever mistake for a real note?

  • anon (unregistered) in reply to anon

    Gah, ignore that, I didn't see the post above mine when I posted.

  • Design Pattern (unregistered)

    I like the fact that sending stuff to TheDailyWTF broke stats somewhere else: http://tehtable.wordpress.com/2009/09/04/josh-broke-our-stats-page/ That's almost a real WTF.

    By the way, the Wikimedium is also available online: http://wikimedia.de/fileadmin/wiki/images/Downloads/Wikimedium%202009-01.pdf Apparantly it's the journal of the german Wikimedia association and therefore it's written in german - but has some scary pics.

    CAPTCHA: paratus - An "Ap" is missing here.

  • Doozerboy (unregistered) in reply to dv
    dv:
    Jay:
    "The expiration date is listed as 'JUN1807' which was just two years ago, so I'm sure it's fine."

    Sounds to me like it expired 202 years and 2 months ago. Though I didn't know they even had aluminum cans back then.

    Yeah... I wonder if that has something to do with the fact that you spelled aluminium wrong;-)

    Aluminum is an accepted spelling of aluminium. It's retarded of course, but accepted nonetheless.

  • gravis (unregistered) in reply to Doozerboy
    Doozerboy:
    dv:
    Jay:
    "The expiration date is listed as 'JUN1807' which was just two years ago, so I'm sure it's fine."

    Sounds to me like it expired 202 years and 2 months ago. Though I didn't know they even had aluminum cans back then.

    Yeah... I wonder if that has something to do with the fact that you spelled aluminium wrong;-)

    Aluminum is an accepted spelling of aluminium. It's retarded of course, but accepted nonetheless.

    I like the name the ancient greeks gave it. Metallium. :)

  • (cs)

    A free copy of Super Mario Kart? Joe officially wins this round.

  • Ouch! (unregistered) in reply to Doozerboy
    Doozerboy:
    Aluminum is an accepted spelling of aluminium. It's retarded of course, but accepted nonetheless.
    By whom?
  • xeno (unregistered) in reply to Ouch!
    Ouch!:
    Doozerboy:
    Aluminum is an accepted spelling of aluminium. It's retarded of course, but accepted nonetheless.
    By whom?
    'mericans
  • dv (unregistered) in reply to xeno
    xeno:
    Ouch!:
    Doozerboy:
    Aluminum is an accepted spelling of aluminium. It's retarded of course, but accepted nonetheless.
    By whom?
    'mericans
    Along with "nucular" and "terrists"? :-)
  • Ouch! (unregistered) in reply to dv
    dv:
    Along with "nucular" and "terrists"? :-)
    Not to forget "definately" and "ocurrance".
  • dv (unregistered) in reply to Ouch!
    Ouch!:
    dv:
    Along with "nucular" and "terrists"? :-)
    Not to forget "definately" and "ocurrance".
    You should of mentioned the stupid phonetics trickery which sometimes occurs, but shouldn't of to.:-)
  • (cs) in reply to Ouch!
    Ouch!:
    Doozerboy:
    Aluminum is an accepted spelling of aluminium. It's retarded of course, but accepted nonetheless.
    By whom?

    By the people who sell the effing stuff:

    [image]

    Edit: Jesus christ, I can't get this forum software to beleive this message is not spam. I'm hoping this postscript will fix it.

  • It Girl (unregistered) in reply to Anon
    Anon:
    Incourced:
    I can't for the life of me tell whether you are slating the steaks or not...

    "Can I say that Omaha Steaks are significantly better than the local grocery store? Truthfully, I cannot."

    So not good then?

    "I'd say they are definitely on par with the higher quality cuts available at the butcher counter."

    So Good then?

    "..are Omaha Steaks more awesome? Absolutely!"

    You can't truthfully say they are better than a grocery one, but you can say they are more awesome.

    Omaha Steaks: Not better - but more awesome!

    I think the point is that the best cuts of meat at your local grocery store butcher's counter are on a par with Omaha steaks. In other words, Omaha steaks are very good, but your grocery store's best is as good. The awesome part is just the novelty of getting steaks through the mail. Now if only they could send bacon through the mail...

    I get bacon through the mail. I get my whole Christmas dinner through the mail.

    http://www.santaschoice.ca/

  • It Girl (unregistered) in reply to Ru
    Ru:
    If your meat is chewy when rare, then cook a better cut. I'll eat fillet steak rare (just sizzled briefly on the outside, still red all the way through) because it doesn't contain any connective tissue and is nice soft flesh. Don't expect to do this with a slab of cheap stewing steak.

    The cheaper the cut, the more cooking it needs.

    Incidentally, botulism poisoning from meat would be... unusual. You need anaerobic environments (like cans) for any clostridium bacteria to grow in (look up the family; they're all really, really nasty). But you can get lots of fun, non lethal alternatives, like salmonella, e coli, tapeworm, flukes, etc.

    Best not to think about eating pig rare. Trichinosis is horrible stuff.

    Alright not a whole lot of cooks here, I can see. If the meat has connective tissue, that's what marinades are for (fillet steak - or filet for those of us on this side of the pond is the most boring meat to cook).

    I've done pork medium as well (makes a world of difference), but then again, I know where my animals are coming from.

    Captcha: iusto think that was a bad idea, but I've become better informed

  • (cs) in reply to Anon
    Anon:
    We grilled everything rare/medium-rare, as that's really the only way to eat meat

    I just threw up in my mouth a little bit. I like to make sure my meat is dead before I eat it.

    The more you cook a steak the tougher and less flavorful it gets.

    It's the same reason you don't overcook pasta, overcooking does bad things to it. Pasta gets mushy, steaks get tough.

    I doubt that you cook your inexpensive pasta 20 minutes beyond the al dente stage, why in the world would you do it to an expensive steak?

    If you're so squeemish that the thought of blood just grosses you out, then just buy the cheapest cuts you can, overcook the heck out of it so it tastes the same as any other overcooked steak, and let the price of the good stuff fall for those of us who will appreciate it.

  • (cs) in reply to Anon
    Anon:
    Smash King:
    Huh, the meat in front of Alex wasn't exactly "mooing"

    It's not the cow I worry about.

    You worry about botulism in fresh and/or frozen meat? Do you worry about many things that do not happen?

    In a related note, do you even read the web pages you link?

    Finally, do you realize that Botulism is a toxin that is largely unaffected by cooking infected food?

    Addendum (2009-09-08 15:38): Apparently, at least according to Wikipedia, I am wrong about Botulism being unaffected by heat. Though in my toxins class in college they said it was not neutralized by heat. Oh well, my mistake.

  • Martin McQuaid (unregistered)

    Since when was Ralph Fiennes on Turkish currency?

  • Xythar (unregistered) in reply to SCB
    SCB:
    Wait - A complete stranger sent you a USB drive and YOU PLUGGED IT INTO YOUR PC? Have you not heard of malware like Hacksaw or Switchblade, which can hijack your PC the moment you plug the USB drive in?

    YOUR COMPUTER IS BROADCASTING AN IP ADDRESS!!!

  • poc (unregistered) in reply to Jay
    Jay:
    I recently bought a bag of potato chips that had an expiration date of "2025-05-17 08:43:14". So, this stuff is good for 15 years, 7 months, 12 days, 8 hours, 16 minutes, and 14 seconds. But 15 years, 7 months, 12 days, 8 hours, 16 minutes, and *15* seconds -- whoa, food poisoning.

    what timezone?

  • wnu (unregistered) in reply to Kazan
    Kazan:
    Moo!:

    Oh noes! Not bacteria! Not in my digestive system! Won't someone think of my digestive system! I'm going to go bathe in hand-sanitizer then scour my body with pumice.

    IT JUST WON'T WASH OFF!

    being concerned with food born illness (many of which are significant threats) is a LOT different than "omg i got some bacteria on my skin"

    i go out in the wilderness and eat berries fresh off the bush, scramble around in montane streams, get generally scraped up, etc. then go back to camp and cook over a camp fire without ever washing my hands. but ALL MY MEAT IS THOROUGH COOKED.

    Food poisoning [especially when you're in the bush, but still when you're in the middle of the city] is nothing to mess with.

    if you don't like to eat rare meat in the bush, better have her shave it

  • (cs)

    Super Mario Kart? Meh. Now, if you got Earthbound in one of these boxes, you'd have something to talk about.

  • Andrea (unregistered) in reply to Kazan
    Kazan:
    i go out in the wilderness and eat berries fresh off the bush, scramble around in montane streams, get generally scraped up, etc. then go back to camp and cook over a camp fire without ever washing my hands. but ALL MY MEAT IS THOROUGH COOKED.

    You just made me even happier to be vegan. Thanks.

  • Joshua M. Armstrong (unregistered) in reply to Ian

    The Miller tour is neat - large batch brewing at its finest. But the tasting at the end isn't really worth it, but for the fact that it's free beer, even if it isn't the best beer in Brewtown.

  • Joshua M. Armstrong (unregistered) in reply to Design Pattern

    At the US Air Force base I used to work at (closed now, sadly), their motto was "Nunquam Non Paratus," which is "never not prepared" in Latin. The joke among the reservists on the base was that it meant "Not without my parachute."

    WV: minim - If I didn't actually know what a minim was (a group of individual letters that look like a jumble of pen strokes in ancient documents), I'd be tempted to say that an "-um" was missing. But my above explanation would likely have many providing their own "umm..." anyway. ^_^

  • Iago (unregistered) in reply to Doozerboy
    dv:

    Yeah... I wonder if that has something to do with the fact that you spelled aluminium wrong;-)

    I had thought that the past tense of "to Spell" was "Spelt". One does live and learn (both are of course optionally).

    Iago

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