“Many people with jobs have a fantasy about all the amazing things they would do if they didn’t need to work. In reality, if they had the drive and commitment to do actually do those things, they wouldn’t let a job get in the way.”—Paul Buchheit
“Women write about food, sure. Gael Greene and Ruth Reichl are in the living legend column, Julia Child and M.F.K. Fisher are over in the dead legend column. Women write about food at the Village Voice, Time Out New York, New York Magazine, the New York Times and Saveur. One of the most famous lifestyle and food celebrities in the world is Martha Stewart and you can tell from her name that she’s a woman. Eater, the biggest online food gossip blog, even has a female editor. But it’s a sign of how bad women are in the kitchen that even these women can’t find much nice to say about them. Obviously, it’s because women can’t cook.”—Why I Quit Cooking: Women in the Kitchen
“Do not use twenty words when five will do. Do not try to make friends. Do not try to endear yourself to anyone, ever. Avoid complex or compound sentences. Do not try to “burn”, “pwn,” or “trick” anyone. Do not be optimistic about your chances of acceptance. There is no such thing as friendship, only bored amusement. There is no such thing as entertainment, only less boredom. You are not happy, you are only less apathetic than usual. You do not like the mainstream because you are not a sheep; you can only reference the mainstream ironically. You do not like the underground because you are not a faggot; you can only reference the underground ironically. Watch your spelling and grammar so that people won’t think you’re an idiot. But mess up your spelling and grammar occasionally so people won’t think you’re a faggot. Disparage the forum but not the forumgoers, not even the shitty ones, until you’ve got a higher postcount. But remember that postcount doesn’t matter. Disparage the mods always. Remember that you don’t care about other people but never actually say you don’t because that’s interpreted as drama. Before replying to a post remember that sarcasm has been known to go as deep as five layers and you’ve almost certainly misunderstood. Preview your post before you send it. Keep a die next to your keyboard; when you’re about to post roll, and if it shows evens then go ahead. If not, exit your browser and try again tomorrow. Remember that most users are gimmick accounts or trolls, with the exception of the A-Team. If you make a mistake and are called out, pretend it was sarcastic and then imply that the person who called you out is mentally deficient. But don’t use words like “mentally deficient”. Unless it’s sarcastic. And never ever ever draw out a conversation with anyone, ever, because by the end of three post-and-reply exchanges, it’s either a circlejerk or a drama. Maybe both, but never neither.”—
“Broadway is one of those fonts that you only know about because Microsoft Windows ships it. Sadly for the same reason, it proves to be quite popular in the amateur design scene (also known as the “How much?! I’ll do it myself” school of graphic design).”—Broadway
“Some of Michael Arrington’s stuff I think is an example of the worst kind of breaking news. The kind of Apple Insider stuff where they publish something every day to satisfy the news cycle. It’s gossip coverage like following movie stars and it distracts me from thinking longer form thoughts.”—Clay Shirky: What I Read
Let’s get one thing clear. There is a fine line between grilling and BBQ’ing. As a Southerner, I fall into a pretty passionate culture regarding these two distinctions. For those raised in the South, grilling out typically refers to cooking items over direct heat on a grill, ex. grilled steaks, chicken, hamburgers, etc. BBQ is a whole different ballgame. It’s a lifestyle of love, patience, smoke, and mystery. Ask ten men on how to smoke a pork shoulder and you are likely to get ten independent, and fiercely debated, methods. With that said, I’m not here to cause friction.
So is that Nando’s secret? That it isn’t your usual takeaway joint? Does that explain its popularity? Ask the PR team – which consists of just two people, one of whom is on maternity leave – and you’ll be guided to the chain’s “family feel”. This is Nando’s professed USP. Yes, it prides itself on its spicy chicken, but it’s the friendly atmosphere, both for workers and clientele, that keeps its fans loyal. Customers know what they’re getting, which is: quick, smiley service, clean surfaces, big tables you can spread out over, South African art on the wall (Nando’s commissions original works). There is always lively African or Latino music playing, which helps cover your embarrassment if you have noisy kids. Yet, each Nando’s is very different architecturally, adding to that non-standardised, proper restaurant feel. The South Bank branch has high, arched ceilings; King’s Cross has an outdoor space; Brixton is wide and low. The way customers are encouraged to act is different, too. There’s an element of responsibility, in that you have to go to the counter to order (although the waiting staff bring your food over and everyone on your table is served at the same time), and you help yourself to your own cutlery, fizzy drinks and sauces. All this moving about helps create a fluid, busy atmosphere – but you can stay as long as you like.