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what are you a snob about? (1 Viewer)

I still can't believe anybody would bag on New Haven pizza. That's kind of funny to me. It reeks of goodness you can't get anywhere West of the Mississippi. 

(And don't hand me California...)

 
proninja said:
Playing golf.

I think that my athletic ability is still too high to play a game that is very similar to bowling and billiards.



 
When you say it like this all I hear is "I think I am too good of an athlete to suck at any sport, so obviously there is something wrong with that sport"




 
"Golf is too hard for me"




 
Golf is too damn hard for everyone but a few hundred people across the world.  

And then it can be really hard for them quite often as well.  

Evil, evil game.  

 
Golf is too damn hard for everyone but a few hundred people across the world.  

And then it can be really hard for them quite often as well.  

Evil, evil game.  
Leisure activity? The first act in wartime, I've heard, is to ban all golfing. Cuts down on life's optimism when optimism is at its nadir.  

 
Shoes and kitchen knives, I guess. I spend most of my life on my feet with a knife in my hand. Birks only for the feet. Can't do anything else. Not an expensive snob on the knives, but I can't deal with ####ty, dull knives. Luckily Victorinox is rather cheap. A Victorinox sharpened on a whetstone and properly steeled and maintained (no cheap steels either) is a must for me.

Cookware too, I guess. Luckily, you can be a cheap snob there too because cast iron exists. When I'm at someone's house, I always have the urge to go through their kitchen and throw out all their crappy knives and non-stick cookware and leave them with well season CIS, a sharp knife, and the right cutting board for their needs.

Also a cheap snob about whiskey. Price doesn't matter, but I refuse to buy 80 proof whiskey. I can't believe people spend money on that #### when there is such a plentiful supply of cheap, delicious 86 to 100 to barrel proof bourbon and rye out there these days.

 
Shoes and kitchen knives, I guess. I spend most of my life on my feet with a knife in my hand. Birks only for the feet. Can't do anything else. Not an expensive snob on the knives, but I can't deal with ####ty, dull knives. Luckily Victorinox is rather cheap. A Victorinox sharpened on a whetstone and properly steeled and maintained (no cheap steels either) is a must for me.

Cookware too, I guess. Luckily, you can be a cheap snob there too because cast iron exists. When I'm at someone's house, I always have the urge to go through their kitchen and throw out all their crappy knives and non-stick cookware and leave them with well season CIS, a sharp knife, and the right cutting board for their needs.

Also a cheap snob about whiskey. Price doesn't matter, but I refuse to buy 80 proof whiskey. I can't believe people spend money on that #### when there is such a plentiful supply of cheap, delicious 86 to 100 to barrel proof bourbon and rye out there these days.
I'm not much of a chef, but what's wrong with non-stick cookware?

 
Golf is too damn hard for everyone but a few hundred people across the world.  

And then it can be really hard for them quite often as well.  

Evil, evil game.  
While that maybe true, he also included bowling and billards and they aren't hard. 

 
Last edited by a moderator:
shadyridr said:
http://eatupnewyork.com/why-is-new-york-city-pizza-so-good/


 


Is the Water Thing Just a Myth?


There seems to really be something to the water idea. Food scientist Chris Loss explains in a Wired article that the minerals and chemicals within the water contribute to the New York City pizza dough’s flavor by affecting the chemical reactions during the pizza-making process. So water from NYC can really create a different flavor than water from another area.

Village Pizzeria in California believes in the water so much that it pays $10,000 a year to bring New York City water to its restaurant for its pizza dough. The restaurant even did blind taste tests, which came to the conclusion that New York City water made dough better than San Diego water.
Minerals in the water probably also explains the superior taste of Texas women.

I plan to conduct some blind taste tests.  You know, for science.

 
proninja said:
Nothing, if you're not using it at high temperatures and you replace it roughly yearly 

Most people keep it way too long, and the surface starts to flake off. 

I don't want to eat that 
Good point.  I need to replace a lot of our pans.  Some I use regularly are from our wedding.  In 1999.

 
Limp Ditka said:
I'm snobby about ketchup too, but in the way that 'If I have to put this red crap on it to eat it, its not worth eating'
Always figured you were a ketchup on steak guy. 

 

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