The Sky is Falling Complaint Thread
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Go back in to the store and to Customer Service and explain what happened and offer to pay them. They would appreciate it a lot.
Mary
I don't have my own car. If I was to bring the extra two back to the same walmart, I would need to schedule rides there and back at least the day before.
Regards the shrinkage, just be glad it's not reached pea-sized yet, although to be honest the lettuce was surprisingly large (by recent standards) this week. But the thing I hate most about vegetable produce lately, is the amount of GM crap being sold. I'm always weary it could infect my sperms, so I stay well away from it!
Oh, and the inevitable happened, Country Life Salted is now 200g as well, and as Kinich said, only the own brand was still 250g, and cheaper!
Unfortunately, Country Life Salted butter is not something I am prepared to change. I've occasionally had to buy other brands, for example when it's out of stock, but I always go back to Country Life Salted. I remember even when I was a kid, complaining to my mother because the butter she used to buy never tasted as nice as the Country Life Salted my nana used to buy. Same thing with cooking oil. The only one I buy is the 100% Rapeseed Crisp'n'Dry. Again, it's the stuff my nana used to use, and her chips were always far superior to my mother's because of it!
Mind you, my nana was the finest chip maker that ever lived, and by chips, I mean those things the Americans call fries (but slightly thicker than fries). The trick is to always cook them in Crisp'n'Dry 100% Rapeseed oil, and to cook them slowly so that the chips cook through without getting dark/burnt on the outside (I hate dark or over-cooked chips).
Dont bring those bowls back. That's just the chance Wal-Mart has to take when it visits the Aliens Are Shrinking My Butter and Cabbages Complaint Thread.
I'm a Tillamook man.
And another yellow weather warning (thunderstorms)... Which did not come to fruition... I can't work out if I'm disappointed or annoyed.
Oh, and it's now going to be sunny today? D*mn weather, make up your mind! I've got enough on my plate this week. I could do without Mother Nature being hormonal.
It's June, gimme some sun!
For the record, American fries come in a LOT of different thicknesses. And shapes. I'm partial to the curly fries Arby's does, although I also like "steak" cut, which are quite thick. Not super fond of McDonald's, though I know a lot of people think they're the best ever. Beautiful diversity in fried potatoes!!
BurgerKing fries are the best (IMHO).
I've noticed there are people in the United States who serve "fish and chips" that are actually fish and fries.
But popping out to the fryey doesn't sound as natural as popping out to the chippy.
Is there a "Hell Has Frozen Over" thread? It seems my old Daz Plus $70/year membership is back.
Non-complaint: Weather's been quite tolerable. Although, we did have a gully washer a few days ago. My neighbor in the farmhouse up the hill next door, came down with his tractor and recovered his garden that had washed down the road going up to his house.
Then a couple days later the town street cleaning machine came by and polished the street of the remaining mud & rocks. Wheee..., entertainment. 
Adventure time: I've been a good boy and not been spending unthriftily for the last two weeks, so I'm prepared for another mini-adventure uptown this week. On Wednesday I've got an appointment with my cardiologist, and it is also time to get a blood test for my primary care physician. Conveniently, the cardiologist and the medical lab are in the same building and right across the street from the TimHorton's. So, I can get my morning bus to the TimHorton's for breakfast, then toddle across the street to the blood lab, then go sit in the cardiologist's waiting room watching TV or people. By time the cardiologist is done with me it's late enough to catch an Uber to the Chinese take-out at the decrepit little mini-mall, and I can have lunch in the hole-in-the-wall beanery in the same mini-mall, and then pick up a sub sandwich at Subway there too (yes, it's still in business), and then catch an Uber home. Wheee.. a mini-adventure.
A Consideration: A while ago, my landlord adorned my little 8x6 foot covered porch with side railings (required by his homeowner's insurance). Meh, never bothered me, but now that I have a somewhat more enclosed (and safer) small porch, I've been toying with the idea of putting a chair out there. Perhaps a nice oak rocking chair.
That, and a little wooden table to set my drink on, and I could sit outside and watch birds in the yard, and people in the park, while the sun shines. Yep, I'm gettin' old.
Apparently there are some kind of protests going on. The mall I work at is closing early because of them.
I was a bit surprised that I couldn't actually find an existing thread with that title.
...yes, it's been rather nice here for the most part since that mini heatwave we had last week. However ,this coming Friday and Caturday it will feel, more like early April with highs some 15° or so below normal (upper 50s) with rain, If I didn't have to be somewhere next Caturday, I'd just stay in.
....and I put the coats and heavy clothing in the back of the closets..
....no "front porch" here. all my building has is an interior courtyard with no street view, kinda boring. I have to either go to one of the small neighbourhood parks nearby or the coffee shop down the street to do people watching. As to "wildlife" it can be diverse and not necessarily in a pleasant way. Ah, life in the big city.
I haven't eaten butter (unless it was cooked into food when I bought it) in years. Don't need it, don't miss it. Mayo, on the other hand...I don't like to cook so I make sandwiches. With chips, usually Wavy Lays.
If I'm buying chips for dipping, they're Wavy Lays, but Ruffles are a superior chip.
Respectfully disagree.
Plain ol' tortilla chips with melted cheese. And likely other toppings. Nachos for the win.
You can have my mayo though. Can't stand the stuff.
Nope, not in this household. Here, Lay's "Wavy" rule.
"Ruffles" not so much.
But these days, potatochips are poison to me anyway.
So, I pick my poison carefully to get the most pleasure before it does its worst.
The last two bags of potatochips that I had, ended their short lives by me crushing the last quarter of the bag to dust and dumping it into the trash(didn't want to be tempted to scavenge the trash for a snack). Didn't want to, but guilt and salt bloating prompted me to crush them.
. I tend to stick with a regional brand here in the Northwest, Tim's Cascade which also has a great onion crisp. I also like Kettle's Unsalted crisps. The ones I miss from my younger days are Geiser's (a local Milwaukee WI brand no longer in business) Onion and Garlic crisps.
Onion AND garlic?
First of all Cheese, then Potato Dauphinois, then Butter, then Chips, but my latest food fascination revolves around my determination to devour "Scraps". And since I never actaully fry anything that produces the batter scraps at home, I've been wondering how to purposely make them.
They're made from batter, of course, but what is batter?
Well at its most basic it's just four and water as far as I can tell. However the water has to be made fizzy, and I don't have a fizzy machine (and at £150 each I won't be buying one in a hurry either). Bummer, I thought, but that was until I found out that baking soda is used in place of this, and that you can even make fizzy drinks without a fizzy machine, just by adding baking soda to water and activating it with something like a drop of white vinegar. The only thing I've not been able to figure out is how to avoid the taste of whatever you activate it with, because surely, activating it with vinegar would leave the water having a vinegar taste.
But this whole business with wanting to make my own 'Batter Scraps' at home, is what got me fascinated with baking soda.
The versatility of that stuff is amazing, as can be seen here:
https://en.wikipedia.org/wiki/Sodium_bicarbonate
So I've figured out a way to make the batter mixture, and of course cooking it nothing more than dropping the mixture into a chp pan fitted with a fine-gause strainer. But now I need to figure out how to dispense hundeds of small droplets of batter mixture into the chip pan in order to create the scraps. Ideal would be something like a huge, squeezy pepper-pot, so that I could squeese it to dispence lots of blobs of batter mixture into the pan at a time, so at the moment my mind is in overdrive wondering how to create a batter droplet dispenser of sorts.
I really miss having chip-shop style scraps with my chips. and will have to figure-out a way to do this.
What about a potato ricer? Would that work?
I never heard of a Potato Ricer before, nevermind seen one. But wow, I just looked it up and see there are even models where you can change the size of the holes.
Can't grumble at the price (£10), so I'll buy one regardless just to experiment with it. I have a suspicion, though, that the batter mixture would be a bit too runny and would drip from it regardless of putting any pressure on it. I suppose the batter mixture could be made thicker using more flour, but I don't know if that would effect the batter, so I'll have to give it a try.
So cheers for that, nice little device and the mind boggles they can sell these things for a tenner and still make a profit (Stainless Steel even):
"OT: The I Don't Have The Right Kitchen Tool; Complaint Thread"
Love it! Or the right tool is in the dishwasher and it is running! When will it be finished?