Random Thought Thread

UffDa said:
Well, I don't like beer, but when I see the word Guinness, I assume that it is stout. You know, that dark brown chunky stuff.

I tried to like beer when I was in the USAF just to be sociable. I couldn't do it.
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It is indeed a stout. But nothing chunky about it. :confused: If you don't like beer, you certainly wouldn't like Guinness.
 
UffDa said:
I tried Guinness once. I took me two days to get the taste out of my mouth. How can people drink that stuff?
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In Chinese cuisine, there are 2 types of soy sauce; light and dark (I know dark soy sauce is used for some Chinese dishes. Not familiar enough with Korean. Never encountered it in Japanese cuisine).

Light soy sauce is the watery stuff people think of when you say soy sauce. Dark soy sauce is thick, like molasses, and a little bit sweet (as well as bitter, and of course, salty).

I encountered dark soy sauce way before I was old enough for alcohol. First time I ever tried Guinness, that was the first impression I had, "This is like drinking watered down dark soy sauce with some alcohol content". That first impression stuck.

*** Not a fan of Dr. Pepper either, as it reminds me of the cough syrup my parents used to give me when I was sick.
 
I’ve been drinking Guinness every day for the past month. When I was in school I would double fist pitchers of it. I can drink much more Guinness than any other kind of beer, by far. But I have never had it before waiting for the bubbles to settle. Seems like a real degenerate move and I’m disgusted that I haven’t tried it before. Gonna try it now.
That was creamy.
 
bluemax_1 said:
*** Not a fan of Dr. Pepper either, as it reminds me of the cough syrup my parents used to give me when I was sick.
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it's weird how our tastes for even the very best things on earth can be so corrupted by negative childhood experiences that we try to eradicate them entirely from our lives as adults
 
I saw a show once where they brought up a study about Guinness, in it they said that they had found that if you were to drink 8 Guinness a day that you’d get enough vitamins, minerals, etc. to survive.
I can’t say wether or not it’s true for the long haul but there was a time or two in my youth that I can say it’ll definitely get you through a day;)
I find it interesting that it’s considered a “ heavy ” beer by so many as I feel less full drinking Guinness than I do drinking Bud Light. I think it’s because the carbonation in beers like Bud Light is the filling part where Guinness uses nitrogen instead. No burps, no bloated full feeling, just good beer with no hangover.
 
Jo the Machinist said:
They moved Blade Show until August??? What? I’m so confused. They said they were keeping the date or canceling and now I get an email that it has been rescheduled?
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Probably a way to keep the table reservation fees and deposits until further notice? In any case, how many people would wanna be traveling and gather in large quantities with a deadly pathogen still lurking around and no vaccine for it any time soon?

Personally speaking, I think that it’s wishful thinking something along the lines of what I tell NFL fans, “you will have 32 SB champions for the 2020 season” :D
 
fatfrog said:
The dark soy sauce I've used has similar viscosity to light soy sauce but no where thick like molasses. Are you sure it was soy sauce and not another Chinese sauce?
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That's what I was told by my mom, and it's the same that I encountered at a Chinese friend's house.

IIRC, the English translations for the Chinese names for the sauces was soy sauce (Si yao in the Cantonese? dialect) for the light, and black/dark sauce (Hakk yao) for the dark, and it was definitely thick, because I tried pouring a tiny bit from the bottle to see what the actual stuff tasted like (as opposed to the dishes cooked with it), and it flows like thick honey.
 
fonedork said:
I’ve been drinking Guinness every day for the past month. When I was in school I would double fist pitchers of it. I can drink much more Guinness than any other kind of beer, by far. But I have never had it before waiting for the bubbles to settle. Seems like a real degenerate move and I’m disgusted that I haven’t tried it before. Gonna try it now.
That was creamy.
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Back in the day, when I still drank, I had an Irish friend who loved the stuff (and like most drinkers, always loved drinking companions). I think him ordering rounds of Guinness was what led me to learn how to drain a pint in one swallow.

Yeah, with a head of foam, it's like creamy dark soy sauce, and I couldn't sip the stuff, so pouring the whole glass down my throat in one go was the only other option, which of course, earned a clap on the back, and a, "You drink like an Irishman!". Lol.
 
Jo the Machinist said:
They moved Blade Show until August??? What? I’m so confused. They said they were keeping the date or canceling and now I get an email that it has been rescheduled?
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Nathan the Machinist said:
lolz
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Yup, I'm out...I anticipate these dates getting pushed as well.

This is how a resurgence happens...there's absolutely no way to avoid exposure at something like this and that's just too soon, not to mention that international travel will still be screwed so attendance will be lackluster at best.
 
Lorien said:
it's weird how our tastes for even the very best things on earth can be so corrupted by negative childhood experiences that we try to eradicate them entirely from our lives as adults
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Yes.

Tastes and smells are 2 things that can really trigger strong memories. While songs can do that too, I've found that I can 'reprogram' my brain for songs/music if I want to (either dulling associations with a song, or even reversing the type of emotions associated with the song).

It's much harder for me to do that with tastes or smells. Just one incident with bourbon, has put me off even a whiff of it.
 
Casinostocks said:
This is just the beginning and sign of more oddities to come :eek:
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Hand moisturizers are the only reason I can fund my knife habit.





:rolleyes::oops:

think that came out wrong.

Work for a OTC company making the best hand lotion, topical analgesic and allergy medications on the market = I can buy the knives I have always wanted and could afford before.
 
bluemax_1 said:
That's what I was told by my mom, and it's the same that I encountered at a Chinese friend's house.

IIRC, the English translations for the Chinese names for the sauces was soy sauce (Si yao in the Cantonese? dialect) for the light, and black/dark sauce (Hakk yao) for the dark, and it was definitely thick, because I tried pouring a tiny bit from the bottle to see what the actual stuff tasted like (as opposed to the dishes cooked with it), and it flows like thick honey.
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Soy sauce is definitely "si yao". I mean, dark soy sauce is definitely thicker than light soy sauce but I've never seen it as thick as honey. If I had to compare the two, light soy sauce would be like 1-2% milk while dark soy sauce is closer to 3-4% milk or approaching cream. I'll have to check out the different options the next time I'm at a chinese grocery store. Maybe I'm buying the wrong stuff :p
 
bluemax_1 said:
Yes.

Tastes and smells are 2 things that can really trigger strong memories. While songs can do that too, I've found that I can 'reprogram' my brain for songs/music if I want to (either dulling associations with a song, or even reversing the type of emotions associated with the song).

It's much harder for me to do that with tastes or smells. Just one incident with bourbon, has put me off even a whiff of it.
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Smells go to the olfactory bulb and then the amygdala, part of the brain that processes emotions. Nostalgia straight to the brain, more potent than simple memory.
 
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