“Because they’re better than horse chestnuts. When I couldn’t get crab apples, I used horse chestnuts. Horse chestnuts are about the same size as crab apples and actually have a better shape, although the shape doesn’t matter a bit.”

 

Who needs communication

Me: (Walking quickly because I'm running late)

Jehovah's Witness: (With no tones at all) Ni shi Zhongguo ren ma?

Me: No.

JW: Can you read Chinese?

Me: A littl -- I really have to go.

JW: I know, I know, but just take these. (Hands me two Watchtowers in Simplified Chinese, which I can't read anyway)

Me: Ok...

JW: Xie xie ni.

Me: O_o

Reading Comprehension: It’s not just for school

I know Yahoo Answers should never be taken too seriously, but it pisses me off so so so so so so so so much when people give unhelpful answers because they couldn’t be bothered to actually read the question (or to learn how to read and comprehend text, I suppose).

This, for instance. The OP asks how to get rid of the “piggy taste”/”porky smell” of pork. This does not refer to the flavour of pork as opposed to that of beef or turkey or [other meat], but to the almost-nauseating stench that occurs in the occasional portion of pork (especially if it comes from a male pig). A lot of people actually give good answers — heck, the Best Answer goes all-out and posts recipes — but others let the point fly over their heads:

  • “I’m not sure why you’d want to? Modern intensive pork production is all based around rearing pigs quickly and cheaply. Consequently, pigs are bred to put on weight quickly - this means they have little or no time to develop flavour (think of the difference in flavour between veal and beef for example). While sometimes it is good to have pork with less flavour (I’m thinking specifically of roast suckling pig), my view is that pork should taste of the animal and not simply be a canvas for other flavours.
    Pork is one meat I am quite fussy about - my local butcher only stocks good quality free range pork from old fashioned breeds - such as Gloucester Old Spot or Saddleback for example - these pigs take longer to mature and gain far more flavour in doing so. And it’s that flavour that I crave in my pork […]”

[Translation: I must inflict my extensive knowledge of pork on you or I will explode; it ultimately doesn’t matter what your complaint was]

  • I don’t think so-it came off a pig, after all. Why don’t you just not eat pork, if you don’t like how pork tastes?

[Translation: I totally missed the part where you said the smell occurs occasionally, i.e. not in most of the pork you eat]

I don’t know when/how it became acceptable to cherry-pick instead of reading, but it always seems to happen when you ask questions on the Internet, even on sites that are much better regarded than Yahoo Answers. Heaven help you if you ask a question that has even a whiff of controversy — people will fill your inbox with tangential responses that really don’t help you, eager to share their anecdotes and streams of consciousness wherever possible.

33royhappened:

For his next trick, Gauthier will trade Scott Gomez

and then trade Carey Price for Scott Gomez

while taking a shit on the Maurice Richard statue.

castielthetimelord:

no because they are nobles in revolution-era france and will get guillotined

:(

castielthetimelord:

no because they are nobles in revolution-era france and will get guillotined

:(

Reblog and write the opposite of your URL

dulosis:

iliketodisco:

ihatetodisco

SOUNDS LIKE SOMEONE I DON’T WANT TO KNOW

antfreedom

which actually wouldn’t suck if i wanted to be even more of a hipster.

yesjustkidding?

(Source: thatwasnotveryravenofyou)