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Petty Things That Get On Your Nerves...


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2 hours ago, Moomintroll said:

Telling someone about an anti money laundering measure is a criminal offence in itself known as tipping off.

Every major bank and finance company would be in the jail if this was true. 

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45 minutes ago, Rugster said:

Every major bank and finance company would be in the jail if this was true. 

I’ve worked at lots of banks.  AML is one of the quarterly training shite things you have to do, even if you don’t actually deal with money.  The guidance was if you suspect it then report it to the AML team.  They’ll deal with it.  That was all you needed to know to pass your quarterly exam.

I’d hope the AML team got a bit more training.

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Meant to post this a while back but this new spin of calling face masks "face coverings" to make them sound cuddlier and less scary is worthy of mention.

They are masks. Period.

Kick the government's "nudge unit" into the sea.

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4 minutes ago, oaksoft said:

Meant to post this a while back but this new spin of calling face masks "face coverings" to make them sound cuddlier and less scary is worthy of mention.

They are masks. Period.

Kick the government's "nudge unit" into the sea.

Nudge Unit eh.....? Say no more... 

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Tesco's website having issues when I've got three hours to add the shopping we need for next week, rather than the bunch of placeholder stuff that I added at the start of this week just to book the slot  <_<

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2 hours ago, Miguel Sanchez said:

Pasta bags and the sticky labels on them

Has anyone ever used them to keep a bag of pasta shut?

Has one ever stayed sealed?

Has one ever been printed with proper grammar and punctuation?

Likewise the resealable packs of ham or cheese. Always peeled open when you go back to the fridge.

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1 hour ago, welshbairn said:

Likewise the resealable packs of ham or cheese. Always peeled open when you go back to the fridge.

I just chuck them in a food bag. I used to get mega pissed off having to chop off the corner of bacon that was surplus on first use as the pack would roll back. 

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5 hours ago, scottsdad said:

Fictional cooking instructions. Malcolm Allen steak pies - 180 degree for 45 minutes, it says. Aye, if you want the chill taken off it. 

As you watch the steak pie crust turn a lovely shade of burnt you just know the contents will still be uncooked...

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19 hours ago, BFTD said:

Tesco's website having issues when I've got three hours to add the shopping we need for next week, rather than the bunch of placeholder stuff that I added at the start of this week just to book the slot  <_<

Hearing they've been hacked, thus the bother.

 

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2 hours ago, welshbairn said:

Hearing they've been hacked, thus the bother.

Talking of which, I heard last week that one of the COP26 venues has been under sustained cyber attack ever since they were announced as being part of it. Their IT company say it's coming from Russia and China.

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On 23/10/2021 at 18:37, scottsdad said:

Fictional cooking instructions. Malcolm Allen steak pies - 180 degree for 45 minutes, it says. Aye, if you want the chill taken off it. 

On a similar note ,the cooking instructions on some jars or packaging are almost impossible to read , usually due to a combination of the print being miniscule and the print colour being too similar to the background.   

As for your steak pie problem, here’s a top tip..... cook the pie as per instructions, but then remove the crust “lid” and lay it upside down beside the base of the pie. Stick them back in the oven for another 10-15 mins. The pie filling should then be pretty well cooked and piping hot, whilst the underside of the pie lid should also be cooked and infinitely preferable to the soggy ,claggy undercooked,  unappetising offering you’d be left with if you’d simply followed the instructions on the packaging.

Edited by A96
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1 hour ago, A96 said:

On a similar note ,the cooking instructions on some jars or packaging are almost impossible to read , usually due to a combination of the print being miniscule and the print colour being too similar to the background.

Showing your age there, but it's really annoying. All the branding and shite promotional stuff you can read from yards away, but the cooking instructions you need a magnifying glass if you're over 50 odd.

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About ten years ago I noticed that the text on jars and packages seemed to have got noticeably smaller, even after getting a new prescription for my glasses. Took me a while to admit to myself that it was much more likely that I'd crossed the line into codgerdom rather than that an entire industry had decided to change the text on their packaging just to annoy me.

I've now got magnifying glasses scattered about the house, including a backlit magnifying visor which is the tits, and makes me feel like a world-saving scientist in some old sci-fi movie while I'm checking the amount of carbohydrate in my quarter pounders.

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2 hours ago, A96 said:

 

As for your steak pie problem, here’s a top tip..... cook the pie as per instructions, but then remove the crust “lid” and lay it upside down beside the base of the pie. Stick them back in the oven for another 10-15 mins. The pie filling should then be pretty well cooked and piping hot, whilst the underside of the pie lid should also be cooked and infinitely preferable to the soggy ,claggy undercooked,  unappetising offering you’d be left with if you’d simply followed the instructions on the packaging.

Personally, I like the soggy pastry on the underside. It's the best bit of the pastry.

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