God May Be Dead But I Ain’t

I explained very clearly to the manager my issue with the meat section not having the price tags listed, and they claimed it was only going to be for the meat, since meat is by weight, and the price of each item is printed on the packs of each item.

Sure. That’s how they get their foot in the door. Fast forward not even two weeks, and here we are:

Bar codes. No prices, no item descriptions. No price stickers on the individual items. Heck, not even the name of the item that is SUPPOSED to be there.

No. The only way to see the price is to scan it on your phone app, which is also recording what you looked at recently, as a way of gauging what you might be looking for in the future.

So here’s what we’re gonna do gang:

Every time you go into a store that has implemented these price-less tags:

Take 1-3 items up to the cash register. Ask the cashier for the price, or hit the price check item on the self checkout, which will likely call over the attendant.

Express that you didn’t actually want it, you just couldn’t see on the shelf how much it was.

POLITELY, AND WITH A THANK YOU FOR THE PRICE CONFIRMATION, Give the items to the cashier or attendant to put back.

When they inevitably try to push the app, politely decline. If pressed for why not, say you don’t want to have to carry your phone in-hand the whole time you are shopping in order to see how much things cost. (Not having cell service or data to use the app is NOT a valid excuse, as stores already often have complimentary WiFi AND more stores will provide WiFi rather than give up on this push for surveillance pricing)

If it’s a shelf-stable item, the cashier will have to set it aside, taking up room in their limited operating space, and eventually pass it off to someone to put in a holding area to put back later. If it’s a fridge/freezer item, it might have to get tossed due to food product sale regulations.

In either case, you are making it a pain in the ass for them to have these digital bar codes. Tie up the checkouts. Give the employees more busywork that the company has to pay them to do. Hurt their bottom line having to toss the pint of ice cream you carried around in your cart for 20 minutes before giving it back to the cashier.

here’s the closeted furries “hey man… can u bum me a cig” and “the one uncle nobody invites to the family reunion but SOMEONE keeps telling him where it is anyways”

if you want an idea of what john is like, imagine hau from pokemon sumo

ALSO the ppl who kept asking me for trans thomas art, HERE he’s trans in this au (; 

ft John:

Toegore we need to talk

Which, like, good for me? But also thats not most people reading and using recipes!

I've watched most people use a kitchen knife and honestly it is physically painful. Most people have never been trained on how to properly hold a knife and the object being cut, and they certainly haven't had to cut entire prep trays of onions, peppers, etc. for restaurants.

Recipe writers need to learn how to take that into account. They need to add 50% of the time it takes them to do a recipe to come up with a time for an average home cook. Or they need to provide a range and divide out the prep time - professional, amatuer, home cook.

That said, if it's worth it to you - watch a couple videos on knife skills and practice cutting a lot of onions, celery, peppers, etc. The biggest things people do wrong? They either (a) don't use a full size knife because they are scared of it or find it clunky or (b) they use a full size knife but grip it too far back. It's counterintuitive, but your thumb and forefinger should be resting directly on the blade - "pinching" the blade - while the rest of your back 3 fingers control the handle.

To do this cheaply: Invest in *one* good, full size chef's knife (8-10") - starter chefs usually use Victorionox, which run about $50, don't chip, sharpen easily, and last for-bloody-ever. Get one of those $30 v-sharpeners and keep it sharp.

“Perhaps you’d like to see my pets. They were ALL … rescues.” 

“And as always, gentlemen, our profits will be … donated.”