"Should we go to the steak house?" "Works for me"
That's agreement.
"z/OS7 keeps losing my email" "Works for me"
That's disagreement.
Sometimes, as David L says, 'works for me' is used to dismiss those who say something is broken. But sometimes it's used to disagree with people who want to take away something useful. In the latter case, the first set of people are effectively saying "It doesn't work for me, so it doesn't work for anyone" which is just as arrogant as the ones who think something should work for everyone.
(Moral: assuming any one thing can be right for everyone is a recipe for being a dickhead. Except possibly breathing.)
]]>I was referring to the people who posit "build a house this way all over the planet as it works great here in the central plains of Spain in terms of energy use". Or "we organize our life in rural Indiana with our kids this way and it works great so if everyone would just do it life would be wonderful all over the planet."
]]>And I've read the Nyx trilogy already and think they're wonderful. Nyx is a fascinating character and I don't think there's anything else out there quite like her. I wish there was.
I don't always read dark, but if I do I want to read dark books that also make me re-examine my perspective, not gore/popcorn. God's War and the rest are both dark and self-aware.
]]>The glucosinolates can also be converted to isothiocyanates, which is similar to Phenylthiocarbamide and which some people cannot taste. It all seems to tie in with the idea of the Supertaster.
It's this that leads to some people avoiding green vegetables in general. There is also the unfortunate English tradition of over-cooking cabbage. One cue for this is a dramatic darkening of the green shade.
Over the years I have experienced some significant differences in the cooking methods used. Both my grandmothers tended to overcook. School dinners could be pretty yucky too. And hospital food? Don't ask.
But when I was at University the college did a good job. And more recent stays in hospital were better too. While famous chefs have been trying new recipes for the TV camera, they've not always been logistically practical in hospitals.
I reckon the TV chef business has made the biggest difference in the UK. Once you escaped the how-to-be-posh element of the early days, there was more attention paid to flavours.
But the best away-from-home meal I had as a kid was in a transport caff on the road to Uttoxeter. British cookery wasn't the total black hole, half a century ago, that some have claimed.
(It's a bit awkward that the WW2 rationing did give people a healthier diet, but flavouring was less valued. It wasn't today's hair-shirt greens responsible for the lack, but the Woolton Pie needs something a little extra.)
(No, I am not in training for the Worldcon. I woke up after a nightmare about a car accident. With my history, some would call it PTSD, but it involved being shunted up the back by a huge police car, and forced off the road into a local river, and there are some other obvious clues in that scenario.)
The things you find on the net: I'd never heard of a world carrot museum.
]]>Last weekend, I went to my allotment, cut/broke off enough fresh sprouts for two helpings. Cut off a sliver of their bases, when I got home, sliced into approx 5-10mm thick pieces, heated (grapseed) oil in small Wok, added a dash of chili suace, a spot of sesame oil, & a finely-chopped garlic clove (Also home-grown) Stir-fry for approx 2-3mins maximum & serve with rest of meal. Delicious.
Similarly, for Cauliflower/Calabrese/Broccoli - always steam & sometimes subseqhently stir-fry. "Green in Snow" (Chinese mustard leaf) has a wonderful pungent taste, but I bring a whole plant home, with roots, put it in a pot of water & remove leaves as I want them - chop finely & add to soups & stir-fries.
]]>It sucks, but it beats the alternatives. Best of luck to you!
]]>Thank you.
]]>I think we are also the first generation where it is not an entirely 100% certain thing that "we are all going to die" if by "we" you mean everyone alive at this moment. Highly, highly probably though
I think we all have different methods of keeping the lights burning in the dark
]]>In the UK, treatment of PTSD is free on the NHS. You can see your GP about referral to specialist services for diagnosis and treatment. Even if you can't achieve a cure, pyschologists are available to teach coping strategies that may help lessen the impact of the condition.
Also, I would suggest that if you find yourself suffering from PTSD symptoms after medical treatment, please let the department who treated you know about it. It is impossible to fund psychological services, or change practice without knowing that there is a problem, and by letting the person who treated you know, you could potentially save someone else a similar experience.
]]>One of the other groups I'm on has a running in-joke about putting the Christmas sprouts on in August (you may get away with September if you use a pressure cooker).
]]>On another tangent: I often think that medical staff have a tougher time than police in processing the horrors they deal with. Partly because they have less on-the-job time when they can decompress with colleagues, and partly because the general public don't usually see how soul suckingly horrific their job can be (it's relatively easy to understand how terrible it is to deal with murder on a daily basis, but hard to convey the sense of horror that dealing with debilitating illnesses day in and day out can cause, unless one has direct experience). My significant other is a nurse, and I know that after every shift I need to allow her at least an hour where she can decompress and relate the horror stories, because she simply can't allow it to touch her while she's in work.
(And my synmpathies on the shoddy treatment you got from that orderly, Kameron -- any decent medical staff would have hung, drawn and quartered the little shit for that kind of thing!)
]]>But we're always being told that veggies are good for us. The 5-a-day rule and all that. So the kids may have felt as though they were being punished, but they weren't really, nor were they being forced to eat crap.
By the way, is it odd that a chunk of DNA that codes for behaviour that makes us avoid healthy food is so widespread? Anyone expert in evolutionary genetics and nutrition here?
The issue of I like it so everyone else should also is a subset of the concept that drives me up a wall. Shows up around here every now and then.
But "I am healthy because of it, so everyone else should be made to do it also" is reasonable, surely?
]]>There is a pub near where I work. One of their side dishes is Brussels Sprouts. By default it comes with bacon. I order it without bacon!!!!
This appears to put the staff on tilt slightly, as they then usually ask me if I want it vegan or vegetarian... along with my hamburger.
But really they just don't need the bacon, and the place puts in way too much making it a bit gross (bowl of bacon bits with sprouts).
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