Remodeling our downstairs bathroom currently. Back in 2017 we had done another bathroom, and liked the tub/shower combo that we'd put in there, so we decided to just press the easy button and buy the exact same one. The manufacturer is still in business, and they still make the exact same unit. It's even the same model number. Awesome. Easy.
The price in 2017: $825
The price today: $1890
Edit: The delivery and liftgate fees are over double what they were 7 years ago, too.
In reply to volvoclearinghouse :
But inflation is down... LOL
"...ok, we'll see you at 12."
Uh...my appointment was for 3. Good thing you called me. Now I have to drive myself, lock up my pickup, and figure out how were going to get it back.
My mom, my ride, has a Medicare physical that day, and we planned on 3pm. So if she can't make it when I'm released, guess what? YOU appointment busting fools will have to babysit my anesthetized ass till she does.
Can I charge you $50 for busting an appointment?
For a billion dollar company, Disney logistics is berkeleyin' awful.
I got a text from swmbo today. She asks if I would be willing to help her with some shirts for housekeeping week. It's a yearly event they hold for the housekeeping staff to show appreciation for their hard work. Think of it as a glorified pizza party that's a week long. I think it's a dumb event, and I'd actively avoid it, but swmbo doesn't have a choice, and I'm close enough to be in the splash zone.
It's a known fact at this point I have a vinyl cutter and have some experience with cutting HTV for shirt making and so on. So we're asking me if I'm going to help with these shirts because they got a quote back from an "approved vendor" and that shiny happy person wanted 1200$ for the job- which is $48 a shirt (they want 25 shirts) Disney doesn't even charge that for a shirt.
I ask...what's the design. It's a 3 color design, with print on both sides of the shirt. Excellent. that's only...75 cuts. That'll only take me all of one day to get it done. Placement is going to be another berkeleying nightmare but that's...well berkeley that's my problem too. Then there's ironing it all on an.... man this isn't gonna be any kind of fun.
THEN THERES THE TIME FRAME- They need it in 9 days. Somehow Mickey Mouse, who owns half the gd planet, can't figure out how to order shirts while we're on vacation, and suddenly it's our problem the minute our plane lands back in Orlando, conveniently when swmbo's leader (and ostensibly the person who SHOULD HAVE HAD THIS DONE ALREADY) is leaving to go on vacation to take her kid back to college. Swmbo's coworker at her level is about as useful as a screen door on a battleship, so it's pointless asking that moron for help. UNFORTUNATELY I have a demonstrated history of bailing her out of jams similar to this, so here the berkeley we go again.
I just cooked the worst steak I ever have, and I don't know why.
Thawed filet in the fridge ($9/lb a couple weeks back, bought a whole one and froze most of it) overnight. Seared both sides, cast iron, butter in the pan instead of my usual dry sear, whole pan into the oven 425 to 125 internal.
Tasted... Old. To all of us, so not just my taste buds which are a known issue currently.
I was looking forward to it all day too.
Usually I sous vide for 2 hours then into a screaming hot, dry, cast iron pan to get the sear, and serve. And it's perfect, every time, every cut.
In reply to RevRico :
$9/lb filet is no roll tenderloin from a dairy cow. Could have ACTUALLY been culled from a non-producing animal that was actually old. Your cooking methods were probably fine and you just got some bummer beef.
I pay a fair chunk of money to blue cross for hospitalization insurance that I use once every 4-5 years. Last week I ended up being hospitalized for cellulitis and they're denying it because it's only required in cases of amputation. Between what I and my company pay in premiums I would be better off being uninsured and paying out of pocket.
Mndsm said:In reply to RevRico :
$9/lb filet is no roll tenderloin from a dairy cow. Could have ACTUALLY been culled from a non-producing animal that was actually old. Your cooking methods were probably fine and you just got some bummer beef.
Agreed. Decent ground beef is about $6 a pound these days, so that $9 a pound cut might have been better served in a crock pot full of potatoes and carrots.
Mmmm....it's almost stew season....
In reply to Wally (Forum Supporter) :
Yesterday was a productive day, and I'm thankful for that. But I'm sure paying for it today. Every muscle and joint below the waist is rurnt.
In reply to RevRico :
Grocery store meats are frequently bad. They have been washed, treated, trimmed, and gassed to the point they have no flavor.
Find a local butcher shop. The prices will be close to the same and the meat quality is literally 100% better. Beef that tastes like beef. Beef that still has some fat left for flavor. The meat doesn't look the same, much less taste the same.
The only exception I have found to this locally is Food Lion vacuum-packed beef. It seems to be packed at the processing plant and Food Lion doesn't wash and gas it.
My rant for today is about people that blatantly run red lights. The people that slow down a bit for the intersection and when they see it is clear, proceed through the intersection and run the light.
Ok, I am done for the day. I am glad to get that out of my system. Thank you for listening.
there was a big crash on the highway, so google maps rerouted everyone on it onto the road i use for my commute. It took an extra 30 minutes to get to work today
For the last couple of months, about half of the 12-packs of soda I buy (zero sugar wild cherry Pepsi) have at least one partially filled can. Most of the time, a can has been leaking but sometimes, it appears to have not been filled.
Purchases were made in Ventura County, CA & the can reads NY 10577 which is Harrison City.
What...The...Berk, the internet sez' we've been making these things since 1959, 65 years to figure this E36 M3 out people!
In reply to RX Reven' :
The boxes of individual size packs of chocolate chip cookies that I buy are often not packaged correctly. I've worked in packaging, I know what's going on here. I am, nonetheless, occasionally out a single pack because of it. Every single time it happens I email the company and they send me free E36 M3.
As they should.
Get a Weber, they said.
It's the last grill you'll ever need, they said.
Bah. This thing sucks. But I guess since "Webers last forever" I'm doomed to put up with its suckage until I can't stand it any more.
It sucks AND it wasn't cheap. Give me back my "cheap" Char-Broil any day.
Duke said:Get a Weber, they said.
It's the last ​carburetor you'll ever need, they said.
Bah. This thing sucks. But I guess since "Webers last forever" I'm doomed to put up with its suckage until I can't stand it any more.
It sucks AND it wasn't cheap. Give me back my "cheap" Holley any day.
Fixed for me
In reply to Duke :
When we switched from charbroil to Weber 15 years ago it took some adjustment to my cooking. Once adjusted I have liked the reliability.
The biggest change was using a higher setting than the charbroil with lava rocks. I cook steak on high now and burgers, dogs, sausage and fish on medium.
A medium size pine tree died in the backyard about 1 year ago. It's actually looking dead now, last of the brown needles fell off and the poison ivy vine is taking full advantage of the lack of foliage shading it out. The problem is the tree is suddenly leaning noticeably toward the utility lines.
Called the power company, guy comes out and tell me tree is not in the legal right of way, so they won't touch it. I can't cut it down because it will fall into the utility lines. But if I do nothing and tree falls on line, they will chop tree and put it on ground, then repair line.
So I guess I wait for a storm.
In reply to No Time :
This thing arbitrarily decides how hot it will get from use to use. It's a Weber Spirit II.
Last time I cooked 2 big pork chops in under 10 minutes with one side turned off after preheating.
This time, both burners wide open, and it wouldn't break 275dF. Next time, who knows? And yes, it has gas...
Even when it is operating fully it doesn't cook very evenly. And it's really prone to flare ups.
My Char-Broil Commercial Infrared was $100 cheaper and easily twice as good.
In reply to FJ40Jim :
You could have a pro do it. If you shop around you can probably get someone licensed and insured for $500.
FJ40Jim said:A medium size pine tree died in the backyard about 1 year ago. It's actually looking dead now, last of the brown needles fell off and the poison ivy vine is taking full advantage of the lack of foliage shading it out. The problem is the tree is suddenly leaning noticeably toward the utility lines.
Called the power company, guy comes out and tell me tree is not in the legal right of way, so they won't touch it. I can't cut it down because it will fall into the utility lines. But if I do nothing and tree falls on line, they will chop tree and put it on ground, then repair line.
So I guess I wait for a storm.
Don't do that. When a storm took out my electrical line it shorted out the breaker box and caused a fire in the back bedroom. $10,000 later I am still cleaning the mess up. I had no electricity for three months.
Duke said:In reply to No Time :
This thing arbitrarily decides how hot it will get from use to use. It's a Weber Spirit II.
Last time I cooked 2 big pork chops in under 10 minutes with one side turned off after preheating.
This time, both burners wide open, and it wouldn't break 275dF. Next time, who knows? And yes, it has gas...
Even when it is operating fully it doesn't cook very evenly. And it's really prone to flare ups.
My Char-Broil Commercial Infrared was $100 cheaper and easily twice as good.
Turn the gas on for 1 minute before you open the burner valves and light it.
In reply to mtn :
I'll give that a shot, thanks. It's got to work better than cursing at it.
In reply to Duke :
I find the safety valve in the regulator can cause the low heat like you're seeing. I think the safety valve in the regulator is a government mandate, so all newer grill may have that type of issue.
Shutting down the burners before the closing the tank helps minimize the issues, but it still sometime happens.
When mine seems to be lower than normal on the highest setting (usually seen/heard right after lighting), I do the following:
- Close the burner valves.
- Close the tank valve.
- Loosen tank connection to release pressure.
- Reverse the process tightening the tank connection.
- Opening the tank.
-Turn on one burners.
- Light the burner.
- Light next burner.
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