ugh, deleted my original comment because a response based on a misinterpretation is a useless response. Not catching the blatantly obvious sarcasm is what happens when I stay up past my bedtime.
Being on the metric system, I wasn't familiar with the DeForest Kelley unit of measurement. I guess it's another confusing American measurement that makes as much sense as that weird temperature unit. Fartytarts? Fearofheights? You know what I mean, that one that is just based on random numbers selected from a hat for freezing and boiling and then a scale slapped in it. Voila! Farfromright?
When we hear Antarctica, we probably think of igloos
umm... I hope not. Maybe people think this? Since the Antarctic is not populated (except for research stations) igloos are definitely the wrong polar region, and would only be found in the Arctic. Same with polar bears. Polar bears = arctic. Penguins = antarctic.
The terraced pools... well, you may not be able to see those exact ones any longer, but there are others that look strikingly similar to that pic. The Pamukkale Thermal Pools in Turkey, as well as the Baishuitai in Yunnan, China.
I was like "Fabric? STRAW???" Then looked down at the dead cod I had strapped to my crotch, giving off a slight aroma. It should be much easier to make friends and find a job now that I know the proper materials to use. Also going to save a fortune at the fishmongers. Guessing I won't get chased by as many seals and seabirds on my usually quite hectic walks on the beach.
Ah, "expedition ship" is a bit of a misnomer. By all intents and purposes, my trip to Antarctica was a cruise for tourists, of which I was one. It's just that "expedition ships" usually hold less than 200 passengers, 120 in the case of the one I went on. So, although I can never see myself on a 4000 passenger cruise, I've really, really enjoyed the cruises I've been on in this smaller size vessel. But, yeah, makes it sound like I was heading down for some professional, scientific-y reasons, when in fact I was a tourist going to look at nature and eat phenomenally well.
When going south to Antarctica, about 70% of the people on board the expedition ship I was on were not to be seen. Either in bed with sea sickness, or talking to Ralph on the porcelain phone. Thankfully it didn't impact me, so there were some fellow loco passengers who went to the front of the ship, yet stayed indoors, and watched the absolute bonkersness of going up and down humungous waves and having them just completely engulf the entire front of the ship. On my sailing back north, the Drake was like glass. Good times! Highly recommend going to Antarctica. Head to Ushuaia and book a last minute departure on a ship that still has space.
To each their own. Personally, if it's an expensive cut, putting anything on it is wasting the natural flavour. I love A1, HP, whatever steak sauce. I'll add garlic, pepper, salt, steak spice mix... whatever I'm in the mood for and want.... on a cheap cut. The thing about all of those (well, besides salt I guess) is that they aren't flavour enhancers. They're the opposite. Those flavours of the additional additives may compliment the steak, but simply by being there, and having their own flavour, they inherently have to take away from the 100% steak flavour. It becomes a mixed/shared flavour. And why would you pay for a premium cut to do that? I had this very argument once with somebody who was adamant about dousing fillet mignons with pepper before cooking them. I simply asked them to leave mine non-spiced, and they were shook. Just couldn't understand my reasoning. Now, if I'm a host, and buy expensive cuts, and guests want to sauce them up... okay. But one time only. The next time they come over they're getting hot dogs.
From their honey boo-boo, to the parental abuse of your mother jumping on you, to giving birth to a one year old, I'm sure we can all agree to the moral of this story: never give your baby honey to calm them, give them alcohol instead.
My ring finger is way longer than my index finger. Like a good 6-7mm longer (1/4"-5/16"). As a non-a-hole psychopath*, this seems weirdly accurate in pinpointing behavioural traits for it pertaining to the length of one finger compared to another. *Just because I don't have feelings in the way others do, doesn't mean I can't/don't recognize acceptable behavioural and emotional norms and act within them.
Huh, this is just a regular menu item here in the Great White North. Not personally a fan of the doubling of meat in the original burgers at any place, but to each their own.
haha... so pants where the crotch is like... toe socks? But longer toes. Would look like a dead octopus dangling from their groin. I mean, pants for us mortals with single units don't really have a dedicated section for display purposes, so I would just think pants holding in those with multiples would be the same. ie: boring. Jogging wouldn't be fun. Could really get into air guitar though.
Farfromright?
umm... I hope not. Maybe people think this? Since the Antarctic is not populated (except for research stations) igloos are definitely the wrong polar region, and would only be found in the Arctic.
Same with polar bears. Polar bears = arctic. Penguins = antarctic.
It should be much easier to make friends and find a job now that I know the proper materials to use.
Also going to save a fortune at the fishmongers.
Guessing I won't get chased by as many seals and seabirds on my usually quite hectic walks on the beach.
But, yeah, makes it sound like I was heading down for some professional, scientific-y reasons, when in fact I was a tourist going to look at nature and eat phenomenally well.
On my sailing back north, the Drake was like glass.
Good times! Highly recommend going to Antarctica. Head to Ushuaia and book a last minute departure on a ship that still has space.
The thing about all of those (well, besides salt I guess) is that they aren't flavour enhancers. They're the opposite. Those flavours of the additional additives may compliment the steak, but simply by being there, and having their own flavour, they inherently have to take away from the 100% steak flavour. It becomes a mixed/shared flavour. And why would you pay for a premium cut to do that?
I had this very argument once with somebody who was adamant about dousing fillet mignons with pepper before cooking them. I simply asked them to leave mine non-spiced, and they were shook. Just couldn't understand my reasoning.
Now, if I'm a host, and buy expensive cuts, and guests want to sauce them up... okay. But one time only. The next time they come over they're getting hot dogs.
Reminds me of the Safe Baby Handling Tips.
Jogging wouldn't be fun. Could really get into air guitar though.
No Riddick though. Could be craptacular but a personal guilty pleasure series.