With our perpetual 24/7 news/entertainment cycle, copy editing has become an afterthought. Everyone wants to get as much content out as fast as possible, so most articles are probably just spellchecked. I hate seeing typos and bad grammar and I see it so often. Spend a minute re-reading what you just wrote, read it out loud.
I like mine with just lemon, no milk, and maybe a tiny bit of sugar. I was reading a series of British thrillers, and the author made the point that drinking tea with lemon was “the girls way” and they spotted a homosexual that way. I have doubts, but? (Jo Walton, the Small Change alt-hist thriller series).
Any brits want to chime in on that?
I’m either a pizza snob or anti-snob with strange tastes, depending on how one wants to define it. I also dislike a like a soggy, greasy, mess. The problem is that it seems to be the only kind of pizza that actual pizzerias serve. If I want a pizza where the cheese doesn’t have the texture of microwaved mucus, about the only places around here I can count on* are Dominos, Pizza Hut, and Little Caesars. The so called authentic places that I’ve been to all seem to think that a one to two inch layer of half melted cheese with oceans of grease floating on top are the best way to make pizza. Even worse, some of these places seem to think that adding more than one type of cheese makes it even better. I’ll pass on that.
- I’m from South Texas, so admittedly that may have something to do with it.
That’s wild since Dominos and Pizza Hut as greasier than average. Not sure I ever had Little Caesars.
Same here. Couldn’t have said it better. I’ll drive any car, ride any motorcycle, eat and drink pretty much any brand. Beer? Watta ya got? I’ll drink it! Sushi? Yes, Please! I got preferences, but they are pretty elastic.
Maybe dogs. If it ain’t a Dachshund, I don’t give a fuck.
So, not a Snob. Mostly a Cheap-Skate. But certainly, a Curmudgeon.
And a fine one you are! To the amusement and enjoyment of many.
The doxie snobbery is entirely understandable if you can’t find a Siamese gato to worship and be at the mercy of.
Let’s try this again. Discourse didn’t want to let me post.
Recipe is only ⅔ of the solution. Technique is important. My dad has tried making pie crust. He says mom’s cold hands help make the pie crust as good as it is, but it could also be that she has the experience to know when the amount of water is enough and she works quickly, so the dough doesn’t get overworked.
Before I checked it, I would have said that my mom uses the classic Crisco recipe. But it doesn’t quite match.
If it’s a warm day, do this in the morning, before the kitchen gets too warm.
Her recipe and method for 1 double crust or 2 single crusts:
2 cups all-purpose flour
1 tsp salt
⅔ cup Crisco (hers is room temperature, but their kitchen is a bit on the cool side)
5-7 TBS ice cold water (put about ½ cup of cold water in a cup and add ice cubes)
Mix flour and salt together. Add Crisco and cut in by hand. The Crisco recipe says the cutting in is done when the shortening is pea-sized. That’s the maximum size.
Add spoonfuls of water from the cup of water to the pie crust until it just sticks together. If it’s too wet, the dough will pick up a lot of the flour from the countertop and the result will be poor.
Lightly flour the countertop and roll the dough out to ⅛" (3 mm) thickness.
Never overwork the dough.
As there is always plenty of dough leftover, she always makes cinnamon wheels.
I just saw another thing I’m a bit of a snob about (since I spent 2 weeks in Venice 7 years ago): Aperol Spritz.
And a few elegant organic wineries in Venice have now declared with a veiled pride that they are not the kind of place that serves spritzes, as “real connoisseurs” would never splash water in their wine.
I’d rather try the house cocktail than drink an Aperol Spritz. Someone else buying? Sure, I’ll drink one, but I’d rather spend my money on trying something different.
Dachshunds, being snobs themselves, do not associate with curmudgeons. You’re a much higher breed of fish — bask in it! 
Enjoying food or other things that meet a high standard is not snobbery IMHO if you don’t routinely judge others for it, are willing to reduce your standards in normal circumstances (free food at work, someone else deciding where to eat, etc.), and it is not something you obsess over or spend ridonkulous amounts of money on.
Excellent coffee, wine or food is much better than the cheapest mass market stuff. I doubt anyone would disagree with that, though the definition and availability of quality stuff has certainly changed over the last twenty or fifty years. The only coffee shop chains used to be basic. Grocery stores sell seven times as many products as they did only twenty years ago because of demand, availability and increasing consumer sophistication.
That said, for me movies are mainly about plot and characters. “Hollywood” likes using formulas that made money in the past. I like originality and usually much prefer solud basics over fancy special effects. Accordingly, I like a lot of older movies. The new Game of Thrones spinoff? Not so much. But you do you. I’m not gonna judge you for liking action movies or films with the same complexity as comic books.
I remember visiting Stonehenge many years ago. We had tea and scones at some cafe in Salisbury. The tea was so delicious I still think about it twenty years later. Apparently this place had won a gold medal from the British Tea Enthusiasts or whatever, though we did not know that going in there. I’ve never had another cup that came close. Tea is not something I would ordinarily consider a snobby subject because it usually tastes about the same. I wouldn’t begin to know how to reproduce that flavour but “David’s Tea” is not remotely in the same ballpark.
Yeah - I think that represents my opinion WRT food and drink. No need to go the cheapest route. But for just about anything I ingest, pretty good is plenty good for me.
Anyone else remember the Sears scale of good/better/best? ;). I’m consistently pretty satisfied with “better”, with little need or desire for “best.”
I’m not gonna tell Bayliss you don’t like him.
Curmudgeon, hmm?
Maybe there’s another word you could use.
Mister Fish-man, you won’t do!
Bread (if you’re over here, try the seeded sourdough from the Poppyseed Bakery in Eastbourne. Every other week we drive twenty-odd miles to a market to stock up.)
Butter (you’ll need Netherend Farm butter - if you can find it. You can substitute South Downs if you have to.)
Mustard (has to be French. Violette de Brive is the best I have ever tasted. I may need to go back to Brive to get some more.)
Beer - to a certain degree. Yeah, I am a snob, but if I’ve got a thirst I’ll compromise.
Whisky - increasingly. My price per bottle is creeping up.
j
Like Giant Raisin Bran as well as I do Kellogg’s. I agree about Post, and I think the Whole Foods brand is the worst of the lot.
oh come on …
its industrially processed wasteproducts of animal origin pressed into cylindrical shape and put in a dry bun made of cheap flour and stored in plastic bags for weeks… let’s not pretend ANYTHING you put on there makes it any different.
having said that, my goto is what is locally known as “italiano con mostaza” …(=red/white/green) - but I don’t look down on others that wolf it down with whatever tickles their fancy.
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being a hot-dog snob is akin to pimping a Hyundai Accent … (whats the point in that?)
I found myself initially agreeing with this, but on further reflection I realized I’ve done all of these things in a snobby manner.
I know a woman whose two kids like fast food chicken strips, so that’s what they usually eat for dinner. I judge .
Free food at work? Well, being the boss means that I’m the one who decides where we order from, and I don’t even consider choices below a certain level of quality.
Someone else choosing where we eat? Certain choices I’m just not okay with. If ChikFila is suggested, I’m quick to point out that I won’t be able to join the group. The one time I encountered that I explained why and two people who had no idea changed their minds permanently. If friends are eating crap food, I’ll order beer and eat later.
Finally, we’ve gone to food events specifically offering a gourmet experience for a ridonkulous amount of money and have enjoyed the experience and will do it again when available.
Yep, puns are the Bachteria of humor
wasn’t the HP5 the internet’s fav. b&w film even BEFORE there was internet? … I know my father (pro-photojournalist) shot HP5 exclusively in his Nikon FM2 … for as long as I can remember (1970ies onwards)
username checks out (if read correctly) 
That or Kodak Tri-X.
The fact that a 100’ bulk roll of Tri-X costs $170 vs. $120 for HP5 sways the decision in one clear direction for most (including me)
I have - for all my life - (although on different levels) been an AUDIO snob.
starting out early (80ies) … that meant to throw a lot of moneys to get music to sound good …
I still enjoy listening to Miles / Chet / Keith Jarrett / a few contemporaries … in really high quality.
Luckily, with the advent of D-amps / inexpensive DACs advancement in speakers and influx of “Chi-Fi”, prices nowadays are very accessable … with - say - $500.00 spent wisely you can really get an audio chain that would rival a 5-digit rig of the 80ies and 90ies.
And if you are comfortable with headphones/earphones, there are even solutions in the 50 dollar range that sound astonishing.
Listening to music on “mall-brand” equipment (which might cost a pretty penny nowadays) … still sucks all the oxygen out of enjoyment for me.
How did i miss this thread. I’m a pastry snob.
I don’t eat most cakes and pies and cookies from supermarket “bakeries”. Most pastry requires butter, real butter. A friend brings chocolate chip cookies made with crisco to a party i hold, and i thank her and put them out and guests eat them, but i don’t.
And fruit pies should be filled mostly with fruit, not with goo. And shouldn’t be overly sweetened.
I agree. The only pizza truly worthy of praise is in New York or Chicago. I once made the mistake of having pizza for lunch in northern Wisconsin. It tasted like they spilled tomato sauce on a slab of cardboard. 