vormadikter

So, plus 10% would mean what? There is a 10% net-migration of the countries population towards the US... per what? Month? Decade? Minute? I wished more graphs where self-explanatory . This one isnt.

If someone has the answer to what this is actually supposed to mean, would be cool if it got posted.

Akkzessoa

How to get me to block your account with one simple trick: post utter bs like that

Are the same that burn crosses

Jeez. Rotations like that exist in "Western Countries" since what, 50 years? 60? That's not new and the "surprise" here shows that you, dear poster, must be new to the game.

Anyhow, where i live and work (somewhere in Germany) you get paid extra for night and extra extra if shift is during the night on a week end.

Is that shit nice? Ok, no. Does it pay? Fuck, yes. All of my colleagues doing this since 20ish years bitch BUT have a house, two cars, fly to vacations to turkey and shit.

Your learning?

1. Accept, that this shit exists and will always exist.

2. Unionize. Have companies pay you fairly for what you do.

3. Stop whining. As long as you whine, you are a victim. Victims dont act or unionize or take things into their hands. Victims cry, roll on their tears and get fucked. THATS what companies like, cause you're easy to deal with.

And, uh, with this Electric Cracker Furnace, we...uh.... Bake Crackers?

Have the Canadians apologized yet for theit Building standing in the way?

Kollege, die ist ein englischsprachiger unter. :D

"NoW tRy DoInG a TuRkEy In 10 MiNuTeS!"

Lots of stuff can be cooked in short times and the mere existence of food that is more complicated is no argument against this. Try again. :p

Yepp.

And making a simple cheese sauce takes you the time that the pasta cooks.

Heat broth or milk or both slowly in a pot. Shredd cheese (i like a mix of bluecheese and swiss) and add. Stirr until solved. Add salt, pepper, nutmeg, a dash of white wine. Either use potatoe-starch to thicken or use enough cheese to have it be thick by itself.

Takes you 10 mins tops.

Well, i get that.

And too, many "sauces" you could cook for your pasta are easy, cheaper and wont cost you a second more time thn the pasta needs to cook.

Did someone find the info, what "high-temperature" actually means? I must have missed that part in the article. Thanks in advance :)