But sometimes, dead is bettah

“Some of Golden Corral’s biggest strengths are our comfort food like fried chicken, meatloaf and pot roast,”

Cracker Barrell bad.

Oh, sorry, also forgot - you’re reading a gaming website that astounding regularly runs ‘spoiler’ articles but you’re fragile enough that you are crushed because you’re unable to stop reading them.

Yeah. When you click on the “comments” link it DOES drop you to the bottom.

You’re right. It’s pathetic that they’re writing stories about one of the best selling games on the market right now. Who wants to hear about what’s popular or being played right now?

Oh, sorry, didn’t realize you were a “caring is so uncool” troll. Go about your business.

So... you are just opening articles and then randomly scrolling random distances before you THEN look at the screen to see what you’re reading?

You should switch to not reading things you don’t want to read rather than just pathetically whining about the bad bad website touching your brain in the no no spot.

Everyone’s experience MUST match theirs. There can be no alternatives.

Yeah! I’ve been tricked! I know it says “post credits scene”, I know they used the “spoiler alert” picture for the header, I know they put “spoiler warning” all over the first two paragraphs of the article, but HOW DARE THEY FORCE US TO CLICK ON IT?!?!?

Thinking about it, what bothers me most about this article is the inept attack on the concept of a restaurant and what they do and how basic concepts of pricing work.

Exactly. Throw in stellar service, great location etc. and you could probably even boost that a bit higher.

It’s worth what you are willing to pay for it.

Well, the battery farm system is still a ‘farm’ system - and someone assuming something is ‘fresh’ simply because it came from a farm is really inventing an entire storyline out of a marketing tag.

It’s appropriate they be pretty badass.

TBF, “giant pile of parts dumped in your driveway in the middle of the night as Musk caws a victory cry from the back of the dump truck” sounds perfectly on brand.

The only way I can make that figure work in my head is to assume they were talking prep cooks - the people in a pro kitchen doing the actual knifework for the majority of dishes. I could totally see a busy kitchen topping 500+ knife cuts. 

Y’know, Nietzsche says: “Out of chaos comes order.”

I do most of the cooking, and unless it’s been for something like a full Thanksgiving spread there’s no possible way I put 500 cuts into one meal on even a monthly basis whether or not it’s on a cutting board.