I end up wearing all black by mistake frequently, but I usually swap something out before I go anywhere. There are times I can’t be bothered or don’t realize until my shoes are on.
I’ve worn a black shirt with black pants several times in the past month (including Tuesday of this week), but not with black shoes (though I do own several pairs of those, too).
I assumed the “black” poll meant meant solid black (a la Smell the Glove: none more black). I haven’t worn that, but I have worn black pants with a patterned shirt that involved black.
I only have two black shirts, and both are more formal than my black jeans, which are my only black pants. So i pretty much never dress all in black.
Ran out of gas when I was seventeen, stranded on the side of the road.
A nice man stopped and offered to take me to a gas station. Me being the cautious sort, I declined to get into a vehicle with a complete stranger.
He drove off, but came back about twenty minutes later with a can of gas for me, free of charge.
There are a lot of things I didn’t like about rural living - the politics mostly - but I do miss the general feeling that a stranger would help you out in a jam. That happened too many times to count. I don’t even know if that exists anymore.
Hamburger poll -
I had to go with other. I’d agree that in general, for purchases burgers, it’s assumed to be 100% beef. But as countless board threads indicate, home-made run the full gamut from beef purists, to 3 meat combos, to something resembling grilled meatloaf, to countless other variants.
So, yeah, other.
To the question “Is ‘hamburger’ necessarily beef?” I had no hesitation in answering a clear and unequivocal YES.
However, I take issue with “The word is literally defined as ‘ground beef patty.’” This is not quite accurate.
A hamburger is a ground beef patty (or patties) on a bun.
Hamburger (without the article) is ground beef.
A hamburger patty is a ground beef patty.
If it’s some other kind of meat or meat substitute, you can call it (a) [modifer] burger (e.g. “pork burger,” “turkey burger,” “veggie burger”), but you may not call it (a) hamburger.
I agree with you . And if you mix in a little onion, or whatever, i would still call it “a hamburger”, so long as it’s predominantly ground beef.
I answered “Other” because there can be other meats involved. But they must be in the minority or the sandwich must be called a “Whatever” burger, not a “hamburger.”
The best mix is 75% 85/15 ground chuck and 25% bulk hot Italian sausage.
Did the default settings for polls change recently? I didn’t intend to make the cranberry sauce poll public, but it looks like it is. I guess I’ll just go with it.
I try to eschew all black as it has been overdone, and the Maimway Invisible Pedestrian suit, complete with eyes glued to cell phone, is killing a LOT of pedestrians.
Yes, you can have turkey burger, but then it has to be called turkey or something.
When I was writing all the time, say an average of six hours a day, my book was definitely a subject when asked what I’ve been doing with my time. And some relatives and friends read various drafts of the book. So yeah, I’m going to talk about the book. Whether or not it is published, it is a big part of my life.
Yes. I’m sure that button on the basic poll screen is new.
It used to be an option in the advanced poll screen.
We had three different types of cranberry yesterday: canned for the traditionalists, cranberry-pineapple sauce, and a relish I made of cranberries, red onion, cilantro, sugar, hot honey, salt and pepper all finely chopped in the food processor. That one was the biggest hit. Not much left in the jar by the time dinner was over.
My work uniform includes black pants and black shoes. When I get home from work, I change shirts. One of my casual shirts is black. So, about once a week, I leave the house in all black. This time of year, I add a light-colored jacket, which helps me avoid looking like a pretentious twit.
I know you’re making a joke, but is that an unknown expression in the UK?
When I was a 20-something the gas gauge on my car broke, so I had to estimate how many miles I’d driven to know when I needed to fill up. I always tried to stretch it out, so I underestimated 4 or 5 times. Of course, this was long before you had the “need more gas” light was in cars. When you’re young, you don’t really care.
Ditto. And the default used to be anonymous and is now public. c’est la vie.
Regarding @puzzlegal’s turkey broth (mine will not be made until next weekend, as I don’t get the carcasses from my in-laws until Sunday!)
I first and always make maztoh ball soup with my fresh batches, while freezing more for the long Colorado Winter.
I almost never use carrots, because I find they make my broth generally taste too sweet. Have to be very careful in using carrots because of that - but per your description, that shouldn’t be much of an issue since I’d guess you’re adding them at the soup stage, not the rendering stage.
I’d want one additional side - the soup is probably savory, and maybe a bit salty depending on your tastes. I voted crusty white (or sourdough) for the starch from your selections, and broccoli (roasted by preference) is fine for a green, although a cold salad might be better in terms of a temperature contrast.
But with that grouping of items, I’d want one more side, something sour to reset the taste buds. I love rendered turkey stock, but it tends to be a very thick, heavy feeling in the mouth, even after I add a touch or vinegar or lemon juice. It’s great, and eating it with crusty bread will mitigate it, but I’d still want that sour flavor as well. Perhaps a small Thai style cucumber salad, a sour cranberry spread, or even something as simple as a decent vinegar and spice dipping combo for the crusty bread.
Alternately, ditch the broccoli and do a nice spinach salad with some sliced red onions, and other savory additions with a nice sharp cider vinegar and seasoned olive oil, along with the crusty bread. Get the sour, the green veggie, additional flavors, and be able to dip some of the crusty bread in the leftover salad dressing. Yum!
A year ago I posted the above recipe to accompany a poll asking what kind of alcohol to substitute, as I didn’t have any bourbon on hand. This year I made sure to have bourbon on hand, but I forgot that the recipe called for apple cider, and realized this when it was too late the to go buy some. The only fruit juice I had was some very tart mandarin orange juice I picked up at the farmers market last weekend. So I used that, and it was actually pretty good. All the sugar balanced out the tart orange juice nicely, in fact the tartness probably balanced out the sweetness better than the cider.
I generally find turkey soup to be bland and boring so I would include something to give it some zip. I recommend fresh finely, chopped Fresno chilies as a garnish, with garlic toast on the side.
@WildaBeast, marshmallows are not allowed near my sweet potatoes. Ever. I also never use sugar. Maybe maple syrup though.