That's a good thing.He likes edgy comedy. He follows the, anything can be funny theory of comedy and not the punching down theory of comedy. This has created conflict.
That's a good thing.He likes edgy comedy. He follows the, anything can be funny theory of comedy and not the punching down theory of comedy. This has created conflict.
He's a Brexiteer and opposes everything with a wiff of wOkEiSm.I honestly am out of the loop.
Well. I'll be.Myself, I'm disappointed no one said "booger".
It wasn't the WKRP tie-in I was hoping for.You are a prophet!![]()
I just watched episode 3 “Worst Contact”
What the fuck was that?
Are we counting "Director" for SNW?HA! Jonathan Frakes carves ANOTHER Trek show on his belt.
Guess he's only missed Prodigy. Sadly, that one's probably a done deal, unless he snuck into S2 and nobody told us.
This ...
GROSS!
I wouldn't eat fresh fish, with the eyes still attached.
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You haven't experienced the ultimate in gross microwaved food till you've worked on a hospital Patient Care Unit and have had to deal with not only fellow employees smelly cooked foods, but also the never ending assortment of entrées brought in by family members for picky patients.I thought this one was more "engrossing" than funny, but I was never bored. And as a corporate employee, I can tell you that people bringing leftover fish to the office IS an issue. It's not just the microwave, either, although that's a big part of it. Somebody on a prior shift recently enjoyed their leftover lobster at work, and the resulting stench from a wastebasket was so bad, I had to bag it up and carry it out to a dumpster myself. It's wildly inconsiderate to coworkers.
Eating Fish EyeballsI wouldn't eat fresh fish, with the eyes still attached.
In many Asian countries, fishing is a mainstay. In these cultures, every part of the fish is either eaten or utilized in some way [7]. In fact, the heads and tails are a sign of good luck [6]. In China, home cooks and chefs alike commonly serve the entire fish as a main course, reserving the eyeballs for the most honorable guest [8].
In Russia, soups and broths are common food staples. One of the most famous Russians soups, dating all the way back to the 17th century – called ukha – is made using whole fish heads, eyes and all! [4]
Even in Spain, chefs frequently use fish eyes to thicken and flavor sauces and broths because they contain a gelling agent. The eyeballs add a more viscous texture and a greater depth of flavor [7].
Many cultures rely on fish because it’s cheap. Families in Sri Lanka, for instance, consume the entire fish – eyes and all – as a means of avoiding waste and getting the most nutritional value out of their catch [8].
Thanks to globalization, these food trends are slowly infiltrating western society. Western consumers are becoming more willing to try new flavors and textures. As these trends continue to expand, expect to discover previously overlooked ingredients pop up on menus.
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