Out of the Blue

Today is day four of our FiOS adventure, which is a bit of a circus. One of our phone numbers is still not working, and I have gotten to experience the startling intricacies of Verizon technical support, where no one seems to actually know what's going on, and there is a complete lack of accountability and follow-up that leads everyone I speak with to attempt to get off the phone with me so it becomes someone else's problem. Every time I am promised they will call back. Every time it's a lie. This morning I got a robo call from them explaining how they have fixed my problem, which is not even remotely accurate. If it sounds like I'm losing patience with this, then I am successfully communicating my internal state, and at some point today this will probably lead to me threatening them with a demand that they come and remove all their expensive equipment, since I think having this residence hooked into the network long-term is the only thing that really motivates them in this situation.

Irate Links: Thanks Ant and Acleacius.
Play: Shadez 3: The Moon Miners.
Links: 11 Amazing Facts about the McDonald's McRib. Thanks Cutter.
'Twas The Night Before Scotchmas: A Holiday Guide To Giftable Single Malts.
Stories: 'Game of Thrones' gets super-sized season 3.
Science: Potentially Habitable Planet Detected Around Nearby Star.
Trained Dog Can Detect Superbug with Amazing Accuracy. Thanks nin.
Media: The Glitch. And Behind the Scenes: The Glitch.
Holy COW!!!!
Dad Piggies.
Sneaky pedestrian.
Follow-up: New Plinkett review up now!! Titanic.
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Re: Out of the Blue
Dec 19, 2012, 11:44
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Re: Out of the Blue Dec 19, 2012, 11:44
Dec 19, 2012, 11:44
 
I like the part they mention it has 70 ingredients of which one is a foam bleach - the same product using in making rubber yoga mats. Yummy!

And for the record, I don't have a problem with tripe, tongue, etc. I've done nose to tail with most animals. In fact, we used to have tongue and cabbage - or other organ meats fairly regularly. Most of my relatives grew up in the bush doing the hunter/gatherer thing so they couldn't afford to be choosy or wasteful. And tripe is still pretty common all over the world. Hell in parts of Europe and Asia, it's standard street food fare. I also like tougher cuts of meat for braised dishes because they're far tastier than tender cuts - and much cheaper to boot too.

All About Braising: The Art of Uncomplicated Cooking

All About Roasting: A New Approach to a Classic Art

I can't speak highly enough of these books!

Forgotten Skills of Cooking: The Time-Honored Ways are the Best

Probably the single best book on all things cooking related from smoking, to preserving, et al.
"The horse I bet on was so slow, the jockey kept a diary of the trip." - Henny Youngman
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