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-- Friday Ninety One - Trump Edition
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quote:

Originally posted by SYSTEM-J Yeah, the new job was a pay increase over my old place. Everyone in the company had a pay rise for the new year, but as I was new I didn't expect to be included - my contract stated my pay wouldn't be reviewed until 2018. It's only a few percent, but it keeps my salary above inflation, which is useful in Brexit Britain.

Isn't it because of a collective agreement? In that case I think it's normal everybody gets the raise.
Nice to get though.

No, nothing like that. It's a discretionary pay review by the company of the staff, and so contractually they had no obligation to include me in it.

quote:

Originally posted by SYSTEM-J It's only a few percent, but it keeps my salary above inflation, which is useful in Brexit Britain.

It's weird but, as someone who learned to deal with money during a year in which inflation soared to above 6000% percent, I'm always puzzled when the word is used to describe any rise of prices that doesn't reach 50% a year.

I'm not criticising or bragging or anything, it's just that in my mind it's pretty much like the graph below - 1.6% a year (as in the UK) or 7% (here) means pretty much prices have flatlined

If it's all the same to you Marcus, I'll wait until the Article 50 negotiations are well underway and the markets have reacted before confidently declaring that prices have flatlined. In the meantime, getting a slight income boost is a welcome storm defence.

quote:

Originally posted by SYSTEM-J If it's all the same to you Marcus, I'll wait until the Article 50 negotiations are well underway and the markets have reacted before confidently declaring that prices have flatlined.

Wait, you reckon there could be that much of an inflation in case there's a hard Brexit? Indie reported a forecast of 4% either way, which is sort of the level we want to get back to

quote:

Originally posted by SYSTEM-J In the meantime, getting a slight income boost is a welcome storm defence.

Oh, more money is always good, that's for sure

Forecasts and predictions haven't been doing too well recently, so I won't make one of my own. I'd rather wait and see what happens.

Tonight, not too much, just having to make the long drive back home for the weekend because I just need a break from my roommates. I am happy though that my name badge finally came in and I can hang it up over my desk at work now. Work load's been getting intense and so far I been watching everyone else getting in trouble but me. Heh, just doing my own thing listening to vaporwave.

Saturday though, shenanigans will be had with a few trusted confidantes.

starting to butt chug my beers in celebration because it only took me 30 minutes to pack for the weekend +shower +get supplies at store.

quote:

Originally posted by Silky Johnson Fill a turkey baster with Cetaphil! She'll thank you when you jizz on her face and she finds out it's mild cleanser.

Did you think of this yourself? I like it but it is still bizarre

Is it? Thought it was pretty standard ghoulery.

Although I bought the stuff for it yesterday, I decided to wait until today to cook my chili. Prepping it in the evening just isn't the same.

The last two times I've made it it's been especially good. Bangin, actually. Today's is no different. Look forward to what others think.

All in the assortment of peppers you use - eight different kinds this time - and how you use your cumin me thinks. I used some maize this time, too, which helped with consistency.

The key is to balance the acid of the tomatoes with a dash of sugar, really rounds out all the flavours and gives it that proper dimension. We also put cocoa in ours.

Sugar? Cocoa? Hmm. Sounds intriguing. But I don't want to fuck it up now, lol.

You won't, trust me. Start with a half teaspoon of sugar and go from there. You'll see. The flavours will pop so much more. You'll thank me. It's a pretty basic flavouring/seasoning rule really.

We usually do between 1-2 teaspoons. Depends how big the batch is.

Never heard of that trick. I just tried it with sugar, though.

Glad I only put half a teaspoon. I made a big batch, but even that was enough to make a noticeable difference.

I wouldn't say it enhanced the chili much, but it didn't do anything to take away from the flavor it already had.

I think it just rounded off the sharp edges of the spiciest peppers I used, which is cool with me, but I don't mind either way.

Next time I'll experiment with the cocoa. Thanks.

EDIT: I just realized I used a lot of sweet peppers, too. Maybe adding more sugar than I already have wouldn't be such a hot idea

You'll probably notice the depth of flavour better after it cooks down some more. But it's essential imo. I add it to most tomato based sauces and whatnot. Even to shepherd's pie meat, and in things like stuffed peppers, etc.

I mean, it's pretty basic cooking to balance out your acid with something else...

Yeah I said that, heh.

I was agreeing with you

Red peppers mother fucker. Do you use them?

quote:

Originally posted by Lews I was agreeing with you

My bad. YOU PIECE OF REPEATING SHIT.

You can also add grated carrot to balance the acidity. It works pretty well, without adding too much sweetness.

quote:

Originally posted by Sushipunk You can also add grated carrot to balance the acidity. It works pretty well, without adding too much sweetness.

Have you ever cooked a pot of chili?

Can't say that I have, but the carrot thing works with anything tomato based, so I figured it would be no different here.

I like to add love to my chilli

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