“Its infuriating to read forums with so much respect for the assailant. We sit back and make claims we don't know the whole story and should not judge the rapist until their day in court. These people rarely make it to court when the crime is committed on campus. If these accused rapists acted like gentleman and approached women (or men) as they should be approached the "false" rape accusations would be easier to weed out. Instead we have a culture of men who are congratulated for cajoling women into sex regardless of whether they are ready or not.
Women should not have to use physical violence to refuse sex, it should be as simple as no. Too bad our system prioritizes the rights of the accused to the point his word trumps all evidence when signs of a strong physical resistance is not present; did i forget to mention all those seminars i took back in middle school and high school where police officers literally told us to try to run away but never use violence against an attacker because it could exacerbate the situation?”
“I didn't even learn about most of this stuff until i was in college during a gender problems study class; luckily i was raised a gentleman. The point being why do we not make rape case studies a part of standard curriculum in the same way we prioritize sex education. You would think these would go hand in hand, yet i have no recollection of any of this from high school.”
“This highlights a major point about "date rape" and how the colleges and law in this country operates to protect young men rather than women, Had she scratched bit or left a mark indicating conflict or her willingness to escape there would be a stronger case. Unfortunately often times rapists are not abusive and rather cajole and tease a person into a situation where they can get what THEY want. Due to this these cases are often ejected from criminal court and become civil matters.”
“A very small number of people received gains from that wealth, in fact much of the actual product produced by that small number of white people and their slaves went into mills and factories where other dirt poor immigrants worked; eventually seeing these products off to Europe. Why should the majority of the country be responsible for the acts of a minority when the majority of the country still does not have political power today? Even if it was to be changed in the past as many actually wanted the political powers and industrial leaders sought to limit any change.”
The Original TC on Jun 4, 2014 at 03:21:29
“Now you're adding a fresh dimension to the discussion: the dimension of "class." A very valid point. But too much for this thread.
That said, the dimension of "class" among whites is nothing compared to the dimension of race (up until recently), pertaining to an entire population of people who were given nothing but fear and "skin-of-teeth survival" to live on, for many generations.
Your point is well taken. However, there are two aspects to "wealth." 1) Each individual's credit for supposedly creating it, and their claim to it. 2) The people who have access to it based on who they are and where they were born, in contrast to the folks who never had a snowball's chance in hell, by virtue of the system that kept them away from it with the threat of violence.
It's not an easy dichotomy to deal with when you're trying to grow a decent, free, prosperous society. But I would submit that an unbalanced infatuation with the former aspect has done considerably damage to our society in the long.”
Jun 2, 2014 at 15:04:06
“Seth should stick to voice acting. His constant monologues were reminiscent of Brian's rants and frankly became rather obnoxious. Was the movie funny, yes; it would have been better without Seth though.”
When boiling the eggs 5:50 is about perfect for soft boiled be careful with cold eggs at the start.
Keep a bowl of cold water on hand to cool your hands intermittently while handling the sausage, it will melt and turn to a sticky mess that does not taste quite as good. A thinner skin of sausage is ideal over a thicker one; ive made it both ways the thicker rind ends up being a bit to heavy to enjoy.
Second using panko crumbs with a little cayenne to bread them is dynamite.
Make sure if you bake them the oven is at least 400° or the crust will be soggy.”
“I could not disagree more. There are so many cookbooks from famous chefs that i learned incredible techniques and combinations I would have never encountered, short of working in those restaurants. Examples: momofuku, the fat duck, the french laundry, The Whole Beast, the flavor bible; I could go on all day with this.
Fir instance when would you ever think it was a good idea to completely char a pork belly and then shove it into water to remove the char so the pork belly is juicy with a strong smokey flavor, or using red hot rods when making tare. Food is an art and like art books there are plenty well informed articles out there detailing practices that are intended to be used as learning materials for those without the ability to learn through trial and error as you so aptly put it.”
MW81 on May 30, 2014 at 15:37:31
“I agree that the examples you make are things that should be in books, or even better, on TV, unlike this article's examples which are tedious and unnecessary.”
“This was likely the only way to apprehend these individuals. Given the tickets were not for vagrancy the reason seems legit.
Though using these super powers allowing entry into any building should they feel unwelcome could be used for larger cases with real criminals rather than just going after mules. On the bright side mules lead the police to drug syndicates.”
“Was the author trying to get into the comedy section? All her comments are indicative of those who feel cooking as an art that should be spread mouth to mouth rather than on paper. There is a reason people go to school for two years to learn to cook and then continue with training after wards; its because cooking is all about technique and timing.
Many of these pointers are actually beneficial to a first time cook, next time they will probably glance over the instruction on how to cut an onion and caramelize it properly, but that first introduction is key. I feel the far greater problem with modern recipes is a lack of information and an increase in disinformation detailing the steps of a recipe in the wrong order or not declaring when to remove an item to be added at the end of the recipe.”
MW81 on May 30, 2014 at 14:41:57
“You are correct that "cooking is all about technique and timing." But you are mistaken that "cooking is an art that should be spread on paper."
A first-time cook doesn't need a book. They need to cook a few hundred more times.”
You prefer to work alone -- at times, in your underwear. You also have a keen sense of detail, smoke a pipe and prefer things to be in working order. Modern-day equivalents: Website comment moderator, IT consultant.”
“Which is usually why most restaurants run specials, the claim the author made is tripe and has been proven untrue in most establishments. Most restaurants have the ability to properly order their goods and rarely have enough overstock/spoiled food to serve through a whole lunch/dinner service. Thanks for calling it out as a chef this one was rather irritating.”
pammiewhousedtobethekid on May 31, 2014 at 16:44:34
“Thanks for your comment. As a home cook who loves to eat out now and then, I believe that the chef's specials I run across are "cooked up" by the chef to make use of the best produce and/or proteins available that week. In fact, I've never ordered a chef's special that didn't feature something seasonal, like local tomatoes or blueberries, or that there was plenty of for a limited time, like fresh mountain trout. I always ask what the special is first, actually, and only reject it if it is something I don't like or something I just had at home. :)”
Catbell7Cat on May 31, 2014 at 00:25:02
“about all we have here in Hattiesburg MS are chain restaurants except for the Chinese Buffets and Japanese restaurants -- and I detest eating at any chain restaurant -- for a burger I do sometimes go to Five Guys and they will put chopped red onion in the patty before they cook it and their fries are real Idaho potatoes and sliced right at Five Guys - not In-N-Out so they are quite high but I can't eat McD's crap -- not even their side salad is worth a buck -- head to Wendys for chili for omlettes (in the freezer broken into 4 services) but I make my own convection-oven fries from potatoes with the skins on - just wash and slice never peeling -one needs that good fiber and Wendy's gives a 10% senior discount.”
cfrank09 on May 30, 2014 at 18:37:30
“Good to know. As someone who has never worked in a restaurant, I've never ordered the special because I believed that it was because they were trying to get rid of food going bad.....Thank you for allowing me to now order the special (if it is something that I want).”
Mitchell Horton on May 30, 2014 at 13:31:18
“The only time I've seen that happen (at a nice restaurant) is when we had too little of something to make it a real item (less than 10 orders) you'd just make it a special until you sold 10 of them. Typically this came the day after a regular special wasn't quite as popular as we'd have liked, and we used the ingredients in different specials the next day.”
JayinChitown on May 30, 2014 at 13:03:27
“Thank you. Maybe on a Sunday night if at all, but Friday or Saturday it is definitely meant to be a standout item that the chef is making sure is delivered as such. Many of the restaurants I worked on there was a set number available and we always ran out by 8:30 or so... waitstaff would fight over the allocation to make sure our tables got in on the action.”
“Well to be fair the vagina is fully capable of stretching to accommodate a 7" penis, it will not properly stretch if the female is not properly aroused though. Plus im confused why a country where the average penis size is 5.5" would even be concerned about penis size, Listening to the tripe surveys it appears everyone in this country is above average.”
Sibil on May 29, 2014 at 15:21:57
“Uh, the UTERUS doesnt stretch that quickly, so it HURTS THEM when you are bottoming out. Been there done that.......”
ChivBlackadder on May 29, 2014 at 13:52:10
“Not sure where you're getting your info, but it's not always the case. Not all women are the same. I've been with two women who I couldn't fit "all the way" and I'm pretty much right on the average in length (a bit above in girth). And judging from other factors, I can assure you arousal was not the issue.”
“This is true, their Achilles is the lack of human rights and inability of the Chinese government to function coherently. If they can stop corruption and create a reliable manufacturing market they would be unstoppable. Unfortunately a society largely focused on social class is rather inhibited in its ability to appease the masses.”
May 27, 2014 at 13:16:18
“eh id rather cycle for the same amount of time, typically get more of a workout doing hill climbs. Best part of cycling is no shin splits and it is relatively easy to get good at it. My local bike shop adjusted my bike to fit my body and even gave some pointers.”
Michael Le Houllier on May 29, 2014 at 05:32:19
“Problem with that is that there is no loading in cycling, which means cyclists often more easily get bone breaks in crashes, something that triathletes (who cross train) don't get.”
vlucasjr on May 27, 2014 at 15:24:28
“Thats great, but for those of us that actually enjoy and want to run, this article gives good advice.”