mike carey

You won't see them (on RentMen at least) if you are in the US unless you use a VPN and set you location abroad.

I think @Ali Gator was making a more general case, talking about bigger businesses and corporations that are monopolies or can otherwise ignore customer opinions about their service rather than sole traders (like escorts) who are in competition for theirs. Something of a digression from the subject of the thread. For those bigger businesses, and even for small businesses with at local monopoly, that people see as essential, it's not too difficult to succeed while treating customers with relative contempt. Escorts, as a discretionary service, don't have that freedom to ignore what customers want, but they are also able to set limits to what they will do. 'The customer is always right' has always had the 'T&C apply' caveat. We should perhaps set aside further discussion of customer relations unless the point being made can be linked to this line of business.

Have you left a review of your performance on their web site yet?

Some people have a stronger aversion to the merchant, or to the modes of production than to the innate properties of the things they buy, and that may be the source of their discomfort with their purchase.

I wouldn't leave things on the stove all week, but I'm not careful about putting things in the fridge straight away, I'll leave a stew on the stove or counter overnight before I put the whole saucepan in the fridge or put the food in tubs to store there, or freeze. I also only follow the intent of the 'don't refreeze' rule. Things can only remain safe for X amount of time out of the freezer, but if you take it out of the freezer for one day, that's only one of the days in the 'X'. I also happily refreeze the unused portion of a tub of food that I've reheated after thawing. I am careful with rice, though, freeze straight away, and if I thaw it and reheat (which with a rice cooker is most of the time), any left overs go back in the freezer pronto. Oh, and at any given time I'll have jasmine, basmati and medium grain rice in the freezer.

Talking to someone else when you're in the store in front of them?

With the enormous caveat that I'm a client, so I don't know how a provider might see contacting them in those circumstances, and not all providers might have the same opinion, I agree with @jackcali that it wouldn't be rude. I would use RM messenger rather than a phone number I had saved, as they use RM only for their business, and I couldn't be sure that was the case with a phone number. And yes, only one message. Consider also that freezing an ad is a deliberate step they've taken, but 'expired' could be either deliberate or accidental.

Probably drank the Nordic Model Kool-aid.

Could have been something, but it doesn't come to mind.

Yeah, and you see all the guys look at their palms as they read it ...

Done, but it took a while since it's so long since I used a stamp and I had to search for one.

Understandably, McMahon's death has been allover the TV news here this morning. His father is less remembered now than he was back in the day, and many of those of us old enough to remember him might prefer not to.

Yep to both points, 5,000 extra points, and up to 45 days. Redeem with Air Canada - Aeroplan WWW.AIRCANADA.COM

This isn't simply 'humour in the gallery', it's an encapsulation of the different challenges people have if they don't fit one of the 'accepted' gender roles. It's easier to 'pick one' than to explain the complexity of who you are.

Ah, Nathan!

Lol, New Amsterdam is the centre of the world, everyone knows that. And Russ is, well ... But back to the subject of the thread, one which has captivated TV news in this country as well. Almost as much as the mushrooms murder case here.

If ever you needed it, here is 'How to attract clients 101'.

Are you talking about the bridges and tunnels between Manhattan and Brooklyn? I have transported myself across one of those for ... Well, for purposes of Russ.

Perhaps, but if the posts above this are anything to go by, he is in a transition stage in his personal life that may affect how he needs, or wants to market himself. The usual ideas of branding or marketing could well go out the window in such circumstances. But none of us knows, and in this case the axiom that 'any publicity is good publicity' could well apply.

As the article notes, in the US there is apparently no requirement for these dates on food. It's different in Australia. 'Use by' dates must be carried on food labels when there is a food safety issue involved, and it's illegal for shops to sell food after a use by date. I've had a cash register refuse to scan food that was past its use by date. There are also 'Best Before' dates that reflect the time during which it will be in much the same condition as it was when sold but after which it is still sage to eat. Food Standards Australia and New Zealand has this explainer on its web site. Use-by and best-before dates | Food Standards Australia New Zealand WWW.FOODSTANDARDS.GOV.AU There are several bodies like this that are the peak regulators across the two countries. And incidentally, I was today years old when I found out that Australia is Ahitereiria in Māori.

I put this here rather than in one of the grocery threads over in the Lounge because the article offers comments on storage and cooking as the ingredients age. The article from the New York Times is old and I've read it before, but I still pick up minor points every time I read it again. nytimes.com WWW.NYTIMES.COM

As far as I'm aware, 'parchment' for use in the kitchen isn't a thing in Australia. There is a thing that's called 'baking paper' here, that according to the pack in my pantry is good up to 220°C, but in ovens, and not under a flame. I use it avoid thing like chips ('fries' to you) or pastry sticking to a tray or the oven shelf/air fryer basket, so things that tend oily rather than moist, and haven't had any problems. I agree with @jeezifonly that it can be a matter of adjusting expectations. Using foil for things that might leak moisture while being heated is one solution, although at first treat it as an experiment as you become used to how the machine works with different foods. Putting food into a small ovenproof baking dish might also work (I have some small round and oval ones that I might try out). And some things will just work better in a microwave. (I always cook too much mashed potato for one serving and freeze the extra in single serves in small ramekins. I nuke those to thaw them and put them under the grill (I think 'broiler' to you) topped with grated cheese. I may try doing the cheese part in the air fryer.)

Thighs too?

You should go to the Blackpool Illuminations!

I have a small clipboard, A6 size, and I put 10cm lengths of supermarket receipts on it, along with sheets of paper that only have printing on one side, cut into quarters, and use those for my shopping lists. And yes, if I forget to take the list to the shops, I forget things.. Still, if I do forget, I don't mind the short drive back to the shop, as every time I spend $30 or more at one time, I get one free espresso coffee added to my loyalty account. (And it's a national chain, so I can redeem the free coffees when I'm travelling too.)