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have you ever........ (1 Viewer)

MC Gas Money

MC Gas Money

Footballguy
Gotten your hair styled at supercuts?

2000 locations. Soneone here must have gone there before.

Why does this place get such a bad rap?

P.S. What happened to the lemon tree?

 
Nope.

Same barber since 1986...with exception to a couple of visits to a tig bitty hotty stylist while away at college and a year + living with wife until she got a great job back in our home town.

He's the only barber and rents out 3 chairs to some pretty decent lady stylists. TV has either weather, ESPN/ESPN 2, or Fox Sports...no news.

 
Yessir.

But now I'm an all SportsClips, all the time type of guy. Only thing that would lure me away would be a Tilted Kilt SportsClips hybrid.

 
Psychopav said:
Yessir.

But now I'm an all SportsClips, all the time type of guy. Only thing that would lure me away would be a Tilted Kilt SportsClips hybrid.
Click to expand...
SportsClips is the place where they have those young girls in yoga pants sweeping up, right?

Never been there.

 
maybe 15-20 years ago, then started going to barbers. supercuts (and for me sportsclips as well) was too inconsistent. sure, if you get someone you like you can try to schedule something with them, but my schedule is not set and i like walking in.

 
I have never had my hair styled at Super Cuts. I have been there for a haircut before.

The reason they get a bad rap is twofold: the workers and the clientele. The workers are typically new to the industry and have basic training, you will not find someone who went to Aveda (or an equivalent) working at Super Cuts. The clientele are looking for an economy hair cut so they are not very discriminating and will accept an average to below average cut. If all you want is a clipper cut then Super Cuts is the place to go.

What lemon tree?

 
chauncey said:
I have never had my hair styled at Super Cuts. I have been there for a haircut before.

The reason they get a bad rap is twofold: the workers and the clientele. The workers are typically new to the industry and have basic training, you will not find someone who went to Aveda (or an equivalent) working at Super Cuts. The clientele are looking for an economy hair cut so they are not very discriminating and will accept an average to below average cut. If all you want is a clipper cut then Super Cuts is the place to go.

What lemon tree?
Click to expand...
There used to be another chain of barbers called "the lemon tree" but I have not heard anything about them for years.

I think it was geared towards childrens cuts.

Anyone remember it?

 
I went to Fantastic Sams years ago. The girl that cut my hair talked on the phone all the while she cut my hair. I got home my hair was really uneven-possibly because she had her head tilted holding the phone in between her neck and shoulder.

I have to admit for the last 10 years or so I get my hair cut at Kiddie Cutters, which is place my girls get their hair cut at. Yeah, the drape thing they put across me has dinosaurs on it, but I am a dad, I have no shame. This usually worked out okay as my cut is pretty simple--longest razor on back and sides--business cut on top. The problem that has recently come up is my daughters have not wanted to get their hair cut as often, so I don't want to walk into this place by myself in my suit and tie, so I just wait and wait and wait to get my hair cut.. Last month when I got it cut, I literally looked like a Bee Gee. It wasn't pretty.

 
Courtjester said:
I went to Fantastic Sams years ago. The girl that cut my hair talked on the phone all the while she cut my hair. I got home my hair was really uneven-possibly because she had her head tilted holding the phone in between her neck and shoulder.

I have to admit for the last 10 years or so I get my hair cut at Kiddie Cutters, which is place my girls get their hair cut at. Yeah, the drape thing they put across me has dinosaurs on it, but I am a dad, I have no shame. This usually worked out okay as my cut is pretty simple--longest razor on back and sides--business cut on top. The problem that has recently come up is my daughters have not wanted to get their hair cut as often, so I don't want to walk into this place by myself in my suit and tie, so I just wait and wait and wait to get my hair cut.. Last month when I got it cut, I literally looked like a Bee Gee. It wasn't pretty.
Click to expand...
Lol

 
I dont know that I have ever had my hair styled.

Downtown barber has $10 haircuts and we talk KU sports. No frills, just good people.

 
Sure, I've been. I'm cheap, and not particularly vain, as I have no reason to be. Whether I get a $100 cut or an $8 cut I still look like Opie. The last 16 years my wife cuts it. She does a great job and she doesn't call the cops if I nip at her boobs or grab her ###, unlike those girls at Supercuts.

When I went to school in Madison there was a hair stylist "college". They would cut your hair for 50 cents, unless your hair was over 8" long. If you had long hair they would charge $2 for your described cut, or they would pay you $5 for every service you would let them practice, dying, perming, or styling as they wanted. I would go the latter route in those days and then after they were done and graded on their work have them cut out what they did, essentially the 50 cent cut, for free. It was some righteous coin and you could pick up some hot spank with generally low standards.

 
I've been getting a buzz cut since I was a kid, so SuperCuts works for me. I can just drop into any one whenever I need a haircut, and check in online ahead of time if I need to go when it would normally be busy. In and out in 15-20 minutes with an included wash after my hair is cut, less than $20 with a nice tip. Nothing fancy, but it works for me and what I need.

 
Ingredients
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Directions
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

 
Last edited by a moderator:
Courtjester said:
I went to Fantastic Sams years ago. The girl that cut my hair talked on the phone all the while she cut my hair. I got home my hair was really uneven-possibly because she had her head tilted holding the phone in between her neck and shoulder.

I have to admit for the last 10 years or so I get my hair cut at Kiddie Cutters, which is place my girls get their hair cut at. Yeah, the drape thing they put across me has dinosaurs on it, but I am a dad, I have no shame. This usually worked out okay as my cut is pretty simple--longest razor on back and sides--business cut on top. The problem that has recently come up is my daughters have not wanted to get their hair cut as often, so I don't want to walk into this place by myself in my suit and tie, so I just wait and wait and wait to get my hair cut.. Last month when I got it cut, I literally looked like a Bee Gee. It wasn't pretty.
Click to expand...
Long hair can be quite good on a man. NTTAWWT

 
TheAristocrat said:
Ingredients

1 (14 to 16 pound) frozen young turkey

For the brine:

1 cup kosher salt

1/2 cup light brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 teaspoons chopped candied ginger

1 gallon heavily iced water

For the aromatics:

1 red apple, sliced

1/2 onion, sliced

1 cinnamon stick

1 cup water

4 sprigs rosemary

6 leaves sage

Canola oil

Directions

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Click to expand...
:lmao:

How many people does this feed?

 
fantasycurse42 said:
TheAristocrat said:
Ingredients

1 (14 to 16 pound) frozen young turkey

For the brine:

1 cup kosher salt

1/2 cup light brown sugar

1 gallon vegetable stock

1 tablespoon black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 teaspoons chopped candied ginger

1 gallon heavily iced water

For the aromatics:

1 red apple, sliced

1/2 onion, sliced

1 cinnamon stick

1 cup water

4 sprigs rosemary

6 leaves sage

Canola oil

Directions

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Click to expand...
:lmao: How many people does this feed?
Click to expand...
Isn't the general rule of thumb 1 lb. per person?

 
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