You dislike it because while all the marketing says it’s about nerds and science, that’s a lie. It’s just a regular sitcom with nothing unique or actually important to nerds. Much like how That 70s Show had pretty much nothing to do with the 1970s or living in the 1970s outside of “look at their wacky fashion and funny lack of technology.”
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This isn’t the facts thread.
Spider bacon, however…
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Well, I waited tables at The Olive Garden for a time in my twenties and we served calamari that looked just like fried tarantula. (PLEASE don’t post a picture of a fried spider. I should know better than to engage on this. It’s like waving a lollipop in front of my daughter.)
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Lobster is overrated and has no reason to be considered a “fancy” dinner
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There is one sort of spider in Australia that you might like.
Fun fact - Ice-cream and soda is called a “Spider” here.
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It used to be considered trash fish. Indentured servants in Maine used to specify in their contracts they couldn’t be forced to consume lobster more than three or four days a week.
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Exactly. It’s a ocean going cockroach in my opinion.
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They’re related. Which is why I question the ethics of people who are afraid to boil lobster but happily crush and gas roaches.
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Well, for one thing, lobsters have a whole lot more meat on them than roaches! And I think if I saw a lobster running around on my kitchen floor, I’d freak out a bit.
As a New Englander it’s hard to escape lobster, and I do enjoy a good lobster roll. But given the choice, I’d eat crab any day. (Don’t tell anyone, that kind of talk will get me barred from Cape Cod for life.)
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There’s a whole history to why lobster is conciderd fancy. It was a peasant meal originally. I think I read all about it here.
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Nothing “is” fancy unless you actually fancy it. Consensus is fo suckaz.
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I submit my existing BB posts by reference.
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It’s just bland and boring most of the time. That’s why people drown it in butter. Also I prefer my food to already be dead before I start cooking it because EEEW.
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Whoever’s cooking your lobster needs to learn how to do their job (or find a source of better lobster).
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Isn’t most lobster cooked live? That’s what all the recipes I see say to do. Even my grocery store sells them live.
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George Carlin asked: Who decide that lobsters looked good to eat? And would people still boil them if they looked like puppies?
To add another unpopular opinion - flaky fish is not good to eat, only oily fish are!
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Coming to the thread really really late is awesome.
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The only reason a cook postpones the lobster’s death sentence just before cooking is because lobster flesh goes very bad, very quickly. What I didn’t know before composing this comment is that cooking a lobster alive is not only plausibly cruel (we’ll get to that) but apparently counterproductive, according to this article in the Telegraph about an electrocuting device that instantaneously kills both the lobster and bacteria:
The machine not only kills them kindly but, because it does not unduly traumatise the creatures, delivers tender, sweeter meat. “The cortisols and adrenalin found in the meat of a stressed animal make it tough and acidic,” says [inventor] Buckhaven.
There’s currently conflicting research and opinion on whether lobsters feel pain. But if you prefer to exercise moral caution (and nothing wrong with that), I suppose you could chop off its head right before cooking.
As for the cooking process itself, one word: steam.
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So this is one that might be popular, and the reverse opinion might be unpopular, I just don’t know.
I do believe a person’s intellect and personality can make them more romantically physically attractive. Or less. Depending on the kind of intellect or personality.
ETA: Forgot to add “physically.”
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I didn’t know that! Which is why, when questioned about time spent here, I emphatically say, “It’s educational.” For me, it’s the multitude of limbs/legs - crabs, lobsters, spiders, roaches, palmetto bugs (southern euphemism for big ass roach) – I just can’t.
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