Things that are pissing you off- Food & Drink Edition

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 25, 2010.

  1. samus

    samus Senior member

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    First it was "Angus" beef, now it's "Chipotle" peppers... uh, it's like everything has to be branded

    What irritates me the most are the people who pronounce "chipotle" as "chipotul," or - and I promise you they are out there - "chi-pol-tey."
     


  2. Master-Classter

    Master-Classter Senior member

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    What irritates me the most are the people who pronounce "chipotle" as "chipotul," or - and I promise you they are out there - "chi-pol-tey."
    I just say it "chip o ta lay", is that correct? [​IMG] oh, here's another one. I love how on all those nasty greasy junkshitfood ads, the announcer happily tells you it's "processed cheese". Wow, processed cheese, oh you shouldn't have!
     


  3. kwilkinson

    kwilkinson Having a Ball

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    What do you expect when you order tomatoes months out of season at early bird special hour?
    This has nothing to do with my gripe and is hurtful. I hope you're aware of that.
     


  4. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    This has nothing to do with my gripe and is hurtful. I hope you're aware of that.
    [​IMG] - sorry
     


  5. gomestar

    gomestar Super Yelper

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    I hear the prime rib is cheaper at 4:30. And the dining room is more Hover-Round accessible.
     


  6. kwilkinson

    kwilkinson Having a Ball

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    [​IMG] - sorry
    [​IMG] I don't care. It was the best winter caprese I've ever had.
    I hear the prime rib is cheaper at 4:30. And the dining room is more Hover-Round accessible.

    Not only that, but if you're nice, they might turn Jeopardy on in the Ball State Cafeteria.
     


  7. ama

    ama Senior member

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    I dislike the way chefs are adding "luxury" items to relatively common fare and creating "gourmet" food out it. Why does macaroni and cheese with white truffles need to be on so many menus? Do hamburgers need to be made out of wagyu and served on brioche?
     


  8. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    [​IMG] I don't care. It was the best winter caprese I've ever had.



    Good. Now, if you are going to show up three months early for tomatoes, and three hours early for dinner, why don't you expect them to bring your main dish one course early?

    My gripe... entree. Why is it an entree?
     


  9. kwilkinson

    kwilkinson Having a Ball

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    Good. Now, if you are going to show up three months early for tomatoes, and three hours early for dinner, why don't you expect them to bring your main dish one course early?
    B/c I want to be early when it's my call. This restaurant was trying to prematurely ejac all over me. Totally uncool.
    Because vee are zee ugly Amerikan!
     


  10. gomestar

    gomestar Super Yelper

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    gripe - why can't the plastic wrap used on cheeses at the grocery store ever stay together enough to be used again? I always have to re-wrap everything because the shit they use is so frail and literally evaporates when you touch it.
     


  11. gomestar

    gomestar Super Yelper

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    B/c I want to be early when it's my call. This restaurant was trying to prematurely ejac all over me. Totally uncool.

    logical assumption: it's totally cool for them to ejac on you but only if it's not premature.
     


  12. kwilkinson

    kwilkinson Having a Ball

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    logical assumption: it's totally cool for them to ejac on you but only if it's not premature.
    Well like I said, the food was good. That gives them some operating room.
     


  13. samus

    samus Senior member

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    I just say it "chip o ta lay", is that correct? [​IMG]

    Sounds fine to me [​IMG]

    Yes. this. Tying it in with the other thead about the bacon-flecked "cheese," how about those new Kraft ads going on about how their Singles are American cheese. Rah rah patriotism. [​IMG]
     


  14. gomestar

    gomestar Super Yelper

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    chee-poht-lay

    and this is coming from somebody who actually spick spanish.
     


  15. acidboy

    acidboy Senior member

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    high-end restaurants that don't get and create using fresh local ingredients and settle for formulaic high-end stuff like foie gras, wagyu and foamy shit that were obviously copied off some book.
     


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