Ridiculous products

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  • rgambsrgambs Posts: 11,817
    You can get great cheese, shredded.  (Cabot / Seriously Sharp!)  
    Does it cost extra for something that would only take a minute and typically produce a better result?  Yes.  Yes, it does.

    You can buy pre-shredded Cabot??

    I actually did a coat analysis and it's almost the exact same price by weight for block cheese and shredded.
    The difference in flavor and texture is well worth the effort to shred it.
    Monkey Driven, Call this Living?
  • dankinddankind I am not your foot. Posts: 13,262
    Fleshlights.
    I SAW PEARL JAM
  • rgambs said:
    You can get great cheese, shredded.  (Cabot / Seriously Sharp!)  
    Does it cost extra for something that would only take a minute and typically produce a better result?  Yes.  Yes, it does.

    You can buy pre-shredded Cabot??

    I actually did a coat analysis and it's almost the exact same price by weight for block cheese and shredded.
    The difference in flavor and texture is well worth the effort to shred it.
    I do prefer to buy blocks of cheese and shred them but for my tacos I buy Cabot Mexican shredded cheese.

    For Parmesan or Reggiano though they have to be blocks.  The taste is so much better when you fresh grate it.
  • Meltdown99Meltdown99 None Of Your Business...Posts: 5,296

  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,629
    dankind said:
    Fleshlights.
    :lol:
    The love he receives is the love that is saved
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,629
    rgambs said:
    You can get great cheese, shredded.  (Cabot / Seriously Sharp!)  
    Does it cost extra for something that would only take a minute and typically produce a better result?  Yes.  Yes, it does.

    You can buy pre-shredded Cabot??

    I actually did a coat analysis and it's almost the exact same price by weight for block cheese and shredded.
    The difference in flavor and texture is well worth the effort to shred it.
    Yes and I agree.  Also, if I buy a block of good cheese the odds of other family members eating it all is slim -- them being generally lazy when it comes to shredding it themselves.  ;)

    The love he receives is the love that is saved
  • AnnafalkAnnafalk SwedenPosts: 3,840
    Hoverboards
    Straws

  • rgambsrgambs Posts: 11,817
    rgambs said:
    You can get great cheese, shredded.  (Cabot / Seriously Sharp!)  
    Does it cost extra for something that would only take a minute and typically produce a better result?  Yes.  Yes, it does.

    You can buy pre-shredded Cabot??

    I actually did a coat analysis and it's almost the exact same price by weight for block cheese and shredded.
    The difference in flavor and texture is well worth the effort to shred it.
    I do prefer to buy blocks of cheese and shred them but for my tacos I buy Cabot Mexican shredded cheese.

    For Parmesan or Reggiano though they have to be blocks.  The taste is so much better when you fresh grate it.
    I happen to like the Kraft grated parmesan that's 50% sawdust lol

    For tacos, I go fresh shredded jack.
    Monkey Driven, Call this Living?
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 15,629
    edited November 2018
    rgambs said:
    rgambs said:
    You can get great cheese, shredded.  (Cabot / Seriously Sharp!)  
    Does it cost extra for something that would only take a minute and typically produce a better result?  Yes.  Yes, it does.

    You can buy pre-shredded Cabot??

    I actually did a coat analysis and it's almost the exact same price by weight for block cheese and shredded.
    The difference in flavor and texture is well worth the effort to shred it.
    I do prefer to buy blocks of cheese and shred them but for my tacos I buy Cabot Mexican shredded cheese.

    For Parmesan or Reggiano though they have to be blocks.  The taste is so much better when you fresh grate it.
    I happen to like the Kraft grated parmesan that's 50% sawdust lol

    For tacos, I go fresh shredded jack.
    I have some of that "100%" kraft parmesan...you know, for the kids.
    ;)
    Grew up eating that stuff - love the 50% sawdust comment and I used to coat my pasta with it.  (yuck)



    I use the real stuff that I grate over my plate.
    The love he receives is the love that is saved
  • rgambsrgambs Posts: 11,817
    rgambs said:
    rgambs said:
    You can get great cheese, shredded.  (Cabot / Seriously Sharp!)  
    Does it cost extra for something that would only take a minute and typically produce a better result?  Yes.  Yes, it does.

    You can buy pre-shredded Cabot??

    I actually did a coat analysis and it's almost the exact same price by weight for block cheese and shredded.
    The difference in flavor and texture is well worth the effort to shred it.
    I do prefer to buy blocks of cheese and shred them but for my tacos I buy Cabot Mexican shredded cheese.

    For Parmesan or Reggiano though they have to be blocks.  The taste is so much better when you fresh grate it.
    I happen to like the Kraft grated parmesan that's 50% sawdust lol

    For tacos, I go fresh shredded jack.
    I have some of that "100%" kraft parmesan...you know, for the kids.
    ;)
    Grew up eating that stuff - love the 50% sawdust comment and I used to coat my pasta with it.  (yuck)



    I use the real stuff that I grate over my plate.
    I don't use it for much, but it's salty as fuck and dry enough to really thicken a sauce up, so I have a few uses for it, most notably crappy spaghetti, shitty pizza, and Cajun pasta.
    Monkey Driven, Call this Living?
  • rgambs said:
    rgambs said:
    rgambs said:
    You can get great cheese, shredded.  (Cabot / Seriously Sharp!)  
    Does it cost extra for something that would only take a minute and typically produce a better result?  Yes.  Yes, it does.

    You can buy pre-shredded Cabot??

    I actually did a coat analysis and it's almost the exact same price by weight for block cheese and shredded.
    The difference in flavor and texture is well worth the effort to shred it.
    I do prefer to buy blocks of cheese and shred them but for my tacos I buy Cabot Mexican shredded cheese.

    For Parmesan or Reggiano though they have to be blocks.  The taste is so much better when you fresh grate it.
    I happen to like the Kraft grated parmesan that's 50% sawdust lol

    For tacos, I go fresh shredded jack.
    I have some of that "100%" kraft parmesan...you know, for the kids.
    ;)
    Grew up eating that stuff - love the 50% sawdust comment and I used to coat my pasta with it.  (yuck)



    I use the real stuff that I grate over my plate.
    I don't use it for much, but it's salty as fuck and dry enough to really thicken a sauce up, so I have a few uses for it, most notably crappy spaghetti, shitty pizza, and Cajun pasta.
    All my time in Louisiana and I never had Cajun pasta.

    WTH is that?
  • rgambsrgambs Posts: 11,817
    rgambs said:
    rgambs said:
    rgambs said:
    You can get great cheese, shredded.  (Cabot / Seriously Sharp!)  
    Does it cost extra for something that would only take a minute and typically produce a better result?  Yes.  Yes, it does.

    You can buy pre-shredded Cabot??

    I actually did a coat analysis and it's almost the exact same price by weight for block cheese and shredded.
    The difference in flavor and texture is well worth the effort to shred it.
    I do prefer to buy blocks of cheese and shred them but for my tacos I buy Cabot Mexican shredded cheese.

    For Parmesan or Reggiano though they have to be blocks.  The taste is so much better when you fresh grate it.
    I happen to like the Kraft grated parmesan that's 50% sawdust lol

    For tacos, I go fresh shredded jack.
    I have some of that "100%" kraft parmesan...you know, for the kids.
    ;)
    Grew up eating that stuff - love the 50% sawdust comment and I used to coat my pasta with it.  (yuck)



    I use the real stuff that I grate over my plate.
    I don't use it for much, but it's salty as fuck and dry enough to really thicken a sauce up, so I have a few uses for it, most notably crappy spaghetti, shitty pizza, and Cajun pasta.
    All my time in Louisiana and I never had Cajun pasta.

    WTH is that?
    A sauce of white wine and heavy cream and aa liberal dose of Slap Ya Mama Hot seasoning wirkth andoullie sausage and sauted OGPs.  
    Monkey Driven, Call this Living?
  • dankinddankind I am not your foot. Posts: 13,262
    rgambs said:
    rgambs said:
    rgambs said:
    rgambs said:
    You can get great cheese, shredded.  (Cabot / Seriously Sharp!)  
    Does it cost extra for something that would only take a minute and typically produce a better result?  Yes.  Yes, it does.

    You can buy pre-shredded Cabot??

    I actually did a coat analysis and it's almost the exact same price by weight for block cheese and shredded.
    The difference in flavor and texture is well worth the effort to shred it.
    I do prefer to buy blocks of cheese and shred them but for my tacos I buy Cabot Mexican shredded cheese.

    For Parmesan or Reggiano though they have to be blocks.  The taste is so much better when you fresh grate it.
    I happen to like the Kraft grated parmesan that's 50% sawdust lol

    For tacos, I go fresh shredded jack.
    I have some of that "100%" kraft parmesan...you know, for the kids.
    ;)
    Grew up eating that stuff - love the 50% sawdust comment and I used to coat my pasta with it.  (yuck)



    I use the real stuff that I grate over my plate.
    I don't use it for much, but it's salty as fuck and dry enough to really thicken a sauce up, so I have a few uses for it, most notably crappy spaghetti, shitty pizza, and Cajun pasta.
    All my time in Louisiana and I never had Cajun pasta.

    WTH is that?
    A sauce of white wine and heavy cream and aa liberal dose of Slap Ya Mama Hot seasoning wirkth andoullie sausage and sauted OGPs.  
    It's a dish you'll likely find on menus at places like Chili's, Applebee's, Cheesecake Factory, UNO, TGI Friday's, etc. 
    I SAW PEARL JAM
  • ed243421ed243421 Posts: 5,853

    The whole world will be different soon... - EV
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  • rgambsrgambs Posts: 11,817
    edited November 2018
    dankind said:
    rgambs said:
    rgambs said:
    rgambs said:
    rgambs said:
    You can get great cheese, shredded.  (Cabot / Seriously Sharp!)  
    Does it cost extra for something that would only take a minute and typically produce a better result?  Yes.  Yes, it does.

    You can buy pre-shredded Cabot??

    I actually did a coat analysis and it's almost the exact same price by weight for block cheese and shredded.
    The difference in flavor and texture is well worth the effort to shred it.
    I do prefer to buy blocks of cheese and shred them but for my tacos I buy Cabot Mexican shredded cheese.

    For Parmesan or Reggiano though they have to be blocks.  The taste is so much better when you fresh grate it.
    I happen to like the Kraft grated parmesan that's 50% sawdust lol

    For tacos, I go fresh shredded jack.
    I have some of that "100%" kraft parmesan...you know, for the kids.
    ;)
    Grew up eating that stuff - love the 50% sawdust comment and I used to coat my pasta with it.  (yuck)



    I use the real stuff that I grate over my plate.
    I don't use it for much, but it's salty as fuck and dry enough to really thicken a sauce up, so I have a few uses for it, most notably crappy spaghetti, shitty pizza, and Cajun pasta.
    All my time in Louisiana and I never had Cajun pasta.

    WTH is that?
    A sauce of white wine and heavy cream and aa liberal dose of Slap Ya Mama Hot seasoning wirkth andoullie sausage and sauted OGPs.  
    It's a dish you'll likely find on menus at places like Chili's, Applebee's, Cheesecake Factory, UNO, TGI Friday's, etc. 
    It's on the menu at my house and everybody loves it.
    Despite what some foodies will insist, authentic isn't always better.  
    Monkey Driven, Call this Living?
  • dankinddankind I am not your foot. Posts: 13,262
    rgambs said:
    dankind said:
    rgambs said:
    rgambs said:
    rgambs said:
    rgambs said:
    You can get great cheese, shredded.  (Cabot / Seriously Sharp!)  
    Does it cost extra for something that would only take a minute and typically produce a better result?  Yes.  Yes, it does.

    You can buy pre-shredded Cabot??

    I actually did a coat analysis and it's almost the exact same price by weight for block cheese and shredded.
    The difference in flavor and texture is well worth the effort to shred it.
    I do prefer to buy blocks of cheese and shred them but for my tacos I buy Cabot Mexican shredded cheese.

    For Parmesan or Reggiano though they have to be blocks.  The taste is so much better when you fresh grate it.
    I happen to like the Kraft grated parmesan that's 50% sawdust lol

    For tacos, I go fresh shredded jack.
    I have some of that "100%" kraft parmesan...you know, for the kids.
    ;)
    Grew up eating that stuff - love the 50% sawdust comment and I used to coat my pasta with it.  (yuck)



    I use the real stuff that I grate over my plate.
    I don't use it for much, but it's salty as fuck and dry enough to really thicken a sauce up, so I have a few uses for it, most notably crappy spaghetti, shitty pizza, and Cajun pasta.
    All my time in Louisiana and I never had Cajun pasta.

    WTH is that?
    A sauce of white wine and heavy cream and aa liberal dose of Slap Ya Mama Hot seasoning wirkth andoullie sausage and sauted OGPs.  
    It's a dish you'll likely find on menus at places like Chili's, Applebee's, Cheesecake Factory, UNO, TGI Friday's, etc. 
    It's on the menu at my house and everybody loves it.
    Despite what some foodies will insist, authentic isn't always better.  
    No judgment here. I was just telling him where he could find it if he wanted to give it a try. I think one of those places is closer to him than your house. What's an OGP?
    I SAW PEARL JAM
  • rgambs said:
    rgambs said:
    rgambs said:
    rgambs said:
    You can get great cheese, shredded.  (Cabot / Seriously Sharp!)  
    Does it cost extra for something that would only take a minute and typically produce a better result?  Yes.  Yes, it does.

    You can buy pre-shredded Cabot??

    I actually did a coat analysis and it's almost the exact same price by weight for block cheese and shredded.
    The difference in flavor and texture is well worth the effort to shred it.
    I do prefer to buy blocks of cheese and shred them but for my tacos I buy Cabot Mexican shredded cheese.

    For Parmesan or Reggiano though they have to be blocks.  The taste is so much better when you fresh grate it.
    I happen to like the Kraft grated parmesan that's 50% sawdust lol

    For tacos, I go fresh shredded jack.
    I have some of that "100%" kraft parmesan...you know, for the kids.
    ;)
    Grew up eating that stuff - love the 50% sawdust comment and I used to coat my pasta with it.  (yuck)



    I use the real stuff that I grate over my plate.
    I don't use it for much, but it's salty as fuck and dry enough to really thicken a sauce up, so I have a few uses for it, most notably crappy spaghetti, shitty pizza, and Cajun pasta.
    All my time in Louisiana and I never had Cajun pasta.

    WTH is that?
    A sauce of white wine and heavy cream and aa liberal dose of Slap Ya Mama Hot seasoning wirkth andoullie sausage and sauted OGPs.  
    HAHAHAHA!!! Slap ya Momma!!! I haven't heard that since I was IN Louisiana.  That's the only place I've ever seen that seasoning.

    How the hell did you come across that where you live?!?
  • rgambsrgambs Posts: 11,817
    dankind said:
    rgambs said:
    dankind said:
    rgambs said:
    rgambs said:
    rgambs said:
    rgambs said:
    You can get great cheese, shredded.  (Cabot / Seriously Sharp!)  
    Does it cost extra for something that would only take a minute and typically produce a better result?  Yes.  Yes, it does.

    You can buy pre-shredded Cabot??

    I actually did a coat analysis and it's almost the exact same price by weight for block cheese and shredded.
    The difference in flavor and texture is well worth the effort to shred it.
    I do prefer to buy blocks of cheese and shred them but for my tacos I buy Cabot Mexican shredded cheese.

    For Parmesan or Reggiano though they have to be blocks.  The taste is so much better when you fresh grate it.
    I happen to like the Kraft grated parmesan that's 50% sawdust lol

    For tacos, I go fresh shredded jack.
    I have some of that "100%" kraft parmesan...you know, for the kids.
    ;)
    Grew up eating that stuff - love the 50% sawdust comment and I used to coat my pasta with it.  (yuck)



    I use the real stuff that I grate over my plate.
    I don't use it for much, but it's salty as fuck and dry enough to really thicken a sauce up, so I have a few uses for it, most notably crappy spaghetti, shitty pizza, and Cajun pasta.
    All my time in Louisiana and I never had Cajun pasta.

    WTH is that?
    A sauce of white wine and heavy cream and aa liberal dose of Slap Ya Mama Hot seasoning wirkth andoullie sausage and sauted OGPs.  
    It's a dish you'll likely find on menus at places like Chili's, Applebee's, Cheesecake Factory, UNO, TGI Friday's, etc. 
    It's on the menu at my house and everybody loves it.
    Despite what some foodies will insist, authentic isn't always better.  
    No judgment here. I was just telling him where he could find it if he wanted to give it a try. I think one of those places is closer to him than your house. What's an OGP?
    Ah, ok, it did sound like a light jab to me.
    OGP is our household slang for our Holy Trinity of cooking.  Onions, Garlic, Peppers.
    Not much do I cook without those three, and I grow them in abundance.
    Monkey Driven, Call this Living?



  • The man they call my enemy. I've seen his eyes, he looks just like me - A mirror...
  • rgambsrgambs Posts: 11,817
    rgambs said:
    rgambs said:
    rgambs said:
    rgambs said:
    You can get great cheese, shredded.  (Cabot / Seriously Sharp!)  
    Does it cost extra for something that would only take a minute and typically produce a better result?  Yes.  Yes, it does.

    You can buy pre-shredded Cabot??

    I actually did a coat analysis and it's almost the exact same price by weight for block cheese and shredded.
    The difference in flavor and texture is well worth the effort to shred it.
    I do prefer to buy blocks of cheese and shred them but for my tacos I buy Cabot Mexican shredded cheese.

    For Parmesan or Reggiano though they have to be blocks.  The taste is so much better when you fresh grate it.
    I happen to like the Kraft grated parmesan that's 50% sawdust lol

    For tacos, I go fresh shredded jack.
    I have some of that "100%" kraft parmesan...you know, for the kids.
    ;)
    Grew up eating that stuff - love the 50% sawdust comment and I used to coat my pasta with it.  (yuck)



    I use the real stuff that I grate over my plate.
    I don't use it for much, but it's salty as fuck and dry enough to really thicken a sauce up, so I have a few uses for it, most notably crappy spaghetti, shitty pizza, and Cajun pasta.
    All my time in Louisiana and I never had Cajun pasta.

    WTH is that?
    A sauce of white wine and heavy cream and aa liberal dose of Slap Ya Mama Hot seasoning wirkth andoullie sausage and sauted OGPs.  
    HAHAHAHA!!! Slap ya Momma!!! I haven't heard that since I was IN Louisiana.  That's the only place I've ever seen that seasoning.

    How the hell did you come across that where you live?!?
    Walmart carries it! The hot and mild.  I dump that shit all over my sweet potato fries when I make 'em and I use it for the pasta.
    Monkey Driven, Call this Living?



  • A pizza cutter?  There mustn't be any pizza shops by you...
  • dankinddankind I am not your foot. Posts: 13,262
    edited November 2018
    It's because McGruff taught him the "art" of folding ...
    ... an entire fucking pie....
    I SAW PEARL JAM
  • Jason PJason P Posts: 17,546
    Jason P said:
    * Standup desks
    What's the problem?
    The decision to spend your life working in an 8x8 box requires the invention of a stand up desk.  Aliens wouldn’t understand. 
  • Jason PJason P Posts: 17,546



    A pizza cutter?  There mustn't be any pizza shops by you...
    An essential tool unless you have a double handled machete the pizza shops have. 
  • njnancynjnancy Northern New JerseyPosts: 4,274
    Jason P said:



    A pizza cutter?  There mustn't be any pizza shops by you...
    An essential tool unless you have a double handled machete the pizza shops have. 
    A pizza cutter is as basic as a spatula or whisk. Don't get this one. 
  • Spiritual_ChaosSpiritual_Chaos Posts: 11,775
    edited November 2018
    I don't know anyone who still uses the pizza cutters that they bought in.. I guess the 90s/early 2000s.

    Everyone uses a scissor, or a knife. Atleast here in Sweden. Amongst people I know. And we have many pizza places and great pizzas here.

    Scissors to cut up pizza is lifehack no 1
    Post edited by Spiritual_Chaos on
    The man they call my enemy. I've seen his eyes, he looks just like me - A mirror...
  • Jason P said:
    Jason P said:
    * Standup desks
    What's the problem?
    The decision to spend your life working in an 8x8 box requires the invention of a stand up desk.  Aliens wouldn’t understand. 
    I don't work in an 8x8 box. And I use a stand up desk in this very moment
    The man they call my enemy. I've seen his eyes, he looks just like me - A mirror...
  • Jason PJason P Posts: 17,546
    I don't know anyone who still uses the pizza cutters that they bought in.. I guess the 90s/early 2000s.

    Everyone uses a scissor, or a knife. Atleast here in Sweden. Amongst people I know. And we have many pizza places and great pizzas here.

    Scissors to cut up pizza is lifehack no 1

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