use AI cameras that lock up after every third item and require an override each time

As a customer than once I’ve had those cameras trigger because I leaned in a bit too much to press a prompt on the touch screen and it flagged my head as some item I’m trying to fake scan. As an employee it is also fun to watch the cameras trigger on purses and children and grind things to a halt so it can warn me that someone’s kid hasn’t been scanned. Though my absolutely ‘favorite’ interaction with those cameras as an employee is having them trigger over me attempting to sign in using my name badge on the scanner. So it would interrupt my attempt to sign in to do something for the customer to make me sign in and reassure it I wasn’t trying to steal something and then I had to sign in again to actually help the customer.

Are cashiers in the United States of America really required to initiate meaningless conversations? I’ve also heard of the occupation of a door greater, which sounds even crazier.

The corporate ideal has their weird idea that everyone desperately wants to have conversations with employees. I think it comes from positive feedback often taking the form of, “Your employee was so warm and helpful and we had a delightful chat about X.” and never, “Your employee was polite and didn’t bother me with needless conversation.” One of the trainings my employer has even includes a scenario, which is presented as ideal service, where the employee ends up chatting with a complete stranger about his dead wife including sharing pictures from his wallet.

That said, while I’m sure corporate cares none of my in store managers cared when I was a cashier. Indeed, I had regulars who would seek me out because I specifically didn’t attempt to inject small talk into the interaction. I’d still get pulled into it by customers who initiated such but otherwise it was mostly, “Morning. Coupons? That’ll be $X.XX. Have a good one.”

Growing up my family would easily drink a gallon of milk or more per day between breakfast cereal and consumption with dinner. If my Mom made cookies, a cake, brownies, or some other traditionally paired with milk treat or something that itself used a lot of milk (such as say pudding) that day we could easily consume two gallons in a single day. So, if you have a large family (growing up mine maxed out at two adults and seven kids) or a smaller family that are heavy milk drinkers you could easily knock out three gallons before they spoil particularly if you start including things like being big fans of pudding, custard, mac and cheese, french toast, yogurt, milk gravy and other milk using recipes.

Now if it was a single person that is a lot of milk, I think I could probably power through three gallons of milk before it expired but it’d be deliberate high usage on my part and certain not “this is the amount of milk I want to consume” levels.

3 inches is ~7.6 cm and a foot is ~30 cm.

It is a common phenomenon that many things apparently inhibit pathogens in culture but are ineffective or harmful in an intact organism.

It brings to mind this XKCD.

A number of places serve instant grits which are just horrendous. If that was one’s first experience I could see how it is a turn off. Sometimes it is from places you don’t expect. I remember ordering cheese grits as a side at one BBQ joint in North Carolina and they were instant grits with a pinch of shredded cheese dropped on top.

Pecan pie. Easily my favorite American dessert.

I love a well done pecan pie but I find myself avoiding it because you never know when some Karo jelly with a few pecans thrown on top horror is going to be what is served you.

I found Malort to be not all that bad. Not something I’d choose as my liquor of choice but not the concentrated hell I expected from descriptions and reactions.

I bought a small (20 g) jar at an international store on a whim. I followed the advice I’d seen of lots of butter and just a tiny bit of Vegemite and I have to say it was pretty tasty. I then had the intrusive thought to really slather it on and… yeah, if that had been my first experience I’d be convinced it was the most vile substance known to man.

My wife spent 18 months in Bulgaria. When she talks about the food banitsa invariably comes up as something she desperately misses.

Interesting. I’ve had fårikål but that sounds more interesting to me. Probably on account of the use of cured meat, particularly smoked, likely giving a more complex flavor to the lamb.

We always camped on some mostly permafrost supported island in the middle of a wetland when we hunted so we avoided open fires. I’ve got lots of memories of that place. Spiders pelting me as they were knocked off the tall grass by our airboats we rode in, the one black bear my father shot that had been eating so many blueberries that the smell hit you in the face when we cleaned it, or my cousin and I being chewed out for sinking part of ‘our’ island when we attempted to build a log cabin. That’s why I think nostalgia is playing a big part in why I miss the dishes so much.

I grew up in interior Alaska. The hometown food I miss the most is saltine crusted Northern Pike. Very bony but so tasty. Though to be honest a lot of that may be nostalgia as it was something we’d eat camping as an extended family when the fishers in the group had a good haul. Pan fried moose heart and tongue is a simular situation.

If we do the United States instead of my home state I’d say key lime pie for sweet and shrimp and grits for savory.

His standard for being labeled a Nazi is one Hitler fails prior to 1939. They might as well have a sign with bold print proclaiming, “I’m not to be taken seriously.”

Just seeing that made the theme song pop into me head full force. Crazy how things can stick with you.

There is a best practice of spooning flour into the measuring cup to avoid dense packing but in my experience most people just scoop and go even though it introduces variability. Usually it won’t matter too much or you’ll see things like, “If the dough seems dry add more water a tablespoon at a time.” included in the recipe. Of course even with weight you sometimes see that sort of instruction because the moisture content of flour varies.

I get why that’d be a bit annoying particularly if you aren’t experienced with the type of dish.

This brings back memories of my sedimentology field trip when I was at IUPUI.

You thought correctly. The locality is named after oolotic limestone not vice versa.

If I stumbled upon mastic flavored lokum I’d have to give it a try.

One of my personal favorites is seeing salt advertised as being non-GMO.