Rank Anything You Feel Like Ranking

cursed images thread is thataway, man

https://i.ebayimg.com/images/g/Iq8AAOSwDRNeVyWY/s-l640.jpg

1. Law of Ruins
2. Severe Exposure
3. The Pigeon is the Most Popular Bird
4. Paranormalized
5. Half Control (never heard it)
6. A Good Year for Hardness (never heard it)

slip it in
my war
nervous breakdown
damaged
the process of weeding out
loose nut
in my head
jealous again
family man
i can see you
six pack
tv party

Meditation 2
Meditation 1
Meditation 4
Meditation 6
Meditation 5
Meditation 3

horror movies I've watched so far this fall:

Pulse
Santa Sangre
Inferno
Poltergeist
Evil Dead 2
Eyes of Laura Mars
Prom Night
Carnival of Souls
Ghostwatch
Friday the 13th: The Final Chapter
Jennifer's Body
Friday the 13th Part 2
Friday the 13th
Friday the 13th Part III

cerberus
eurydice
skelly
asterius
poseiden
hades
zagreus
dionysus
charon
achilles
persephone
tisiphone
artemis
orpheus
chaos
dusa
house contractor
patroclus
athena
hermes
megaera
sispyhus
aphrodite
zeus
nyx
theseus
ares
demeter
hypnos
alecto
thanatos

thanatos is the incel of hades

Top ten "made at home from scratch" follies

1. French fries
2. Pizza
3. Bhaji/pakora
4. Pho
5. Battered fish
6. Pie
7. Chicken wings
8. Sushi
9. Suckling pig
10. Stuffed dumpIing varietals (pierogi, wonton, ravioli, etc.)

Obv that doesn't include pre-prepared (i.e. frozen) versions of the aforementioned

haha, what was the french fry folly?

i had a frozen pizza folly recently, for sure. let me dig up that photo...

https://i.imgur.com/DSWWCes.png

https://i.imgur.com/k7cFS6r.png

that is the funniest fucking thing i've seen in months

That is the most horrifying picture I've ever seen, congrats

OH MY GOD KARL MALONE NO

ftr I've never made French fries at home.. my brother did once and it was so annoying, both the prep of the potatoes, the smell/effort of the deep frying, and (most of all) the knowledge that our French fry desires could've been resolved with a five-minute drive to any nearby fast food restaurant and a few bucks

On a related note:

Something that will never be as good homemade as it is, from a bottle: ketchup

Making it is super stinky, too, in my experience

Pho broth from scratch, or any beef broth, doesn't seem to be worth the effort. It took me a long time to get Asian soups in general right. Having the right serving bowls is important. Unlike Euro-soups, it's more about assembling things prepared separately than developing flavors together.

i tagged @homeruninn on that pizza post a few months ago, and they didn't even bother to reply. jerks. i still love their pizza, upside-down or otherwise.

LOL karl no!!!

if you've ever had a plain cheese home run inn pizza, straight out of the freezer plastic wrap, you know it pretty much looks the same on the top and bottom. i'm surprised it doesn't happen to people every month or so! then again, i feel the same about car crashes...

Pho broth from scratch, or any beef broth, doesn't seem to be worth the effort.

― Julius Caesar Memento Hoodie (bendy),

I make a couple of gallons of beef stock 2x/year, def worth the effort.

km take it to the 420 thread

may the first stone be thrown by whoever has not put a pizza upside-down in the oven, i say

i think i will take it to that thread though :)

How did the pizza taste tho

Chicken stock is a staple imo, I roast a chicken once a week and make stock out of the carcass. Bone broth is easy and good, too. Beef stock is generally less successful but usually OK-- in particular, making the effort to make a good homemade consommé is extremely worth it. I have succeeded in making good pork-based stock at home for ramen and beef-based stock at home for pho, but subsequently failed at both, and gave up; given that they're both widely available and delicious and inexpensive at restaurants, and consistently more reliable and better, I consider them both kitchen follies

I am mostly curious how you caught it in time to lay some foil down but not to flip it back over.

And also if it got eaten.

> I make a couple of gallons of beef stock 2x/year, def worth the effort.

That's kinda what my conclusion was - it was so much effort, I should have made gallons of the stuff instead of two ziplock bags. To that extent, it's like deep frying - it doesn't scale down well.

xposts

i didn't eat it, but i did pinch off a bit of cheese and it was the classic home run inn quality we've all come to expect.

the foil was laid down before the pizza entered the oven. over the years, a part of my brain has grown to keep an eye on the rest of it, preparing for the worst but hoping for the best. in this case, the worst happened, but it would have been even worse without the aluminum foil. (you could say the pizza's plop was...foiled? sorry)

i did, though, definitely take a minute to run and get my phone and take a couple pics before addressing the situation

thank goodness

https://ketuba-art.com/wp-content/uploads/2020/10/ccelebritiesl-intro-1604096535.jpg

1. Barron
2. Tiffany
3. Gloria
4. Eric
5. Melania
6. Pepper
7. Ivanka
9. Donald Jr.
10. Jared
11. Little Alonzo
12. Donald

8. Steve (not pictured)

12 (tie). Barron
12 (tie). Tiffany
12 (tie). Gloria
12 (tie). Eric
12 (tie). Melania
12 (tie). Pepper
12 (tie). Ivanka
12 (tie). Donald Jr.
12 (tie). Jared
12 (tie). Little Alonzo
12 (tie). Donald

I see, another Steve Trump apologist

can you blame me

June
May
July
September
April
December
August
October
March
November
January
February

september and october are too low

that list is drunk

In interior Alaska:

March
July
September
June
April
February
August
October
May
January
December
November

Sacramento

December
November
october
jan
feb
apr
march
may
september
june
august
july

I should note that my interior AK rankings are from ten years or so ago, when climate change was just starting to take hold. March is supposed to be perfect winter weather, April is sunny winter weather gradually giving way to the beginnings of thaw, February is cold but with some really nice days. But now it's all mixed up and you never know what you're going to get in the spring.

chicago

October
September
May
November
June
April
March (2nd half)
December
August
July
January
February
March (1st half)

Major French Wine Regions

Burgundy - Most thrilling and transcendent wine moments to be had here
Bordeaux - So much good stuff, even a lot of the cheaper wine is great, more variety than one might think. Sauterne is amazing.
Champagne - For me, some of the highest highs.
Southern Rhone - Chateauneuf du Pape, nuff said.
Northern Rhone - Don't drink as much as I'd like. Good Cornas ain't cheap. Condrieu can be amazing
Alsace - So much amazing high-acid wine and plenty good Pinot Noir and bubbles as well
Loire Valley - tempted to rank higher. Tons of variety, riveting whites and I love Cab Franc.
Beaujolais - many Burgundy producers buying land here. Gamay can be wonderful
Provence - some of the best rose in the world. The reds are often powerful.
Languedoc - good sparkling, good reds
Southwest - I like French Malbec, don't drink it often. Cool, often funky and interesting whites.
Corsica - need to try more from here, mostly drank roses and liked them.

I don't know anything about wine, but when I was in France I drank a lot of Brouilly, which I guess is Beaujolais? I really liked it.

Ooh I love a good Brouilly! You'd probably like Fleurie, too.

I was already doing this in my head for North Carolina since our seasons are changing right on the equinox/solstice the last few years. Autumn and Spring temperatures are perfect, but only the former is marred by the threat of hurricanes (so far). Escaping the psychically crushing late winter of March up north was reason enough to relocate, though the last weeks of summer hold a similar weight in the south.

April
May
October
June
November
December
July
March
January
February
September
August

Mine is for London, should've mentioned.

Now I'm curious to know what happens in May in interior Alaska

I'm all about the region of Bordeaux (especially Saint-Émilion), Côtes-du-Rhône (the classic blends found in Chateauneuf but also the Grenache-Syrah blends, excellent stuff at excellent price). I'm actually unfamiliar with the Bourgogne which is nearest where I live, I've tasted very good things from the Côte-d'Or but they also seem very expensive. I refuse to put more than 15-20 euros for a bottle.

Returning from Provence this summer, my new idea as a "foody" is to get into olive oil - seems as worthy than getting into wine.