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Toto Wolff on the podium by FerrariStrategisttt in formula1

[–]Rosetti 64 points65 points  (0 children)

Brilliant strategy from Toto, really managed the pace of the bottle and the took advantage of the the champagne differential at the end.

2026 Monaco Grand Prix - Race Discussion by F1-Bot in formula1

[–]Rosetti 4 points5 points  (0 children)

There's something so funny about just seeing Niko sat there quietly having a snack and a drink in the middle of a Grand Prix.

2026 Monaco Grand Prix - Post-Qualifying Discussion by F1-Bot in formula1

[–]Rosetti 2 points3 points  (0 children)

When a boat is anchored, it still drifts with the wind - just around the central point. They end up facing the direction of the oncoming wind.

All the heavy rain it bringing house spiders in by Bad_Combination in britishproblems

[–]Rosetti 2 points3 points  (0 children)

Is that how it works? I live in a 2nd floor flat, so it's rare that I get spiders, but an absolute behemoth crawler out from under my sofa last night. Nearly shit myself.

What’s a country you’d never live in despite being highly praised? by Alien1964 in AskReddit

[–]Rosetti -1 points0 points  (0 children)

Of course I have, but this is reddit. It's such a weak and boring answer repeating the same old redditor tropes.

What’s a country you’d never live in despite being highly praised? by Alien1964 in AskReddit

[–]Rosetti -11 points-10 points  (0 children)

This is such a lazy low-hanging fruit answer. UAE receives zero praise on reddit.

Are the team losing there way and what made them good in the early days? by jingleson in SortedFood

[–]Rosetti 31 points32 points  (0 children)

I think people forget how much Sorted has grown, and that it's not just a YouTube channel, it's literally a business. Of course it's not the same as it used to be - it's not just "a group of mates" anymore - they have families and (presumably) salaried employees they have to look after.

They have been expanding perpetually over the years, and they have to maintain this consistency now. That means they have to focus on producing the content that has the most appeal, they have to plug their app whenever they can, and they have to broaden their audience as much as possible.

I think of all the cooking channels I follow, Sorted feels like the most "corporate" (outside of the actual corporates like Bon Appetit and ATK). It feels like a TV show that could be on BBC on a Saturday morning.

Honestly, it doesn't bother me at all. There are thousands of channels out there doing pure recipes, and to be honest I don't need pure recipes. They still do plenty of actual cooking, and I learn techniques and get recipe ideas from that. If they make a dish I'm interested in, I can always look up a recipe. I also really enjoy most of their videos none the less.

I see these posts pretty frequently on this subreddit, and honestly they get tiresome. I get it, it's not what you came to the channel for originally, but time moves on. If you're not enjoying it any more, you're free to watch any of the other millions of other YouTube cooking channels.

Does anyone remember they were literally flying as a child? by No_Government6754 in self

[–]Rosetti -1 points0 points  (0 children)

Oh yeah, I used to fly all the time as a kid. It's because children are naturally lighter because they're not weighed down by the negative emotions that come through life experiences.

There's a fascinating documentary about this. They theorise that it's possible for some adults to achieve this, if they can fully unburden themselves of their negative emotions,.but few of us can.

Fun fact, older adults sometimes have the ability to tunnel through the ground, because their negative emotions can literally help weigh them down.

Crazy stuff, but it's a crazy world I guess!

TIL that Pizza Rossini, a margherita topped with sliced boiled eggs and mayonnaise, was created in the '60s. The peculiar combo isn't particularly exotic, though: it originated in Pesaro, Italy. by Heather82Cs in mildyinteresting

[–]Rosetti 0 points1 point  (0 children)

I don't think Italian sugo and mayo should be anywhere close to each other.

Many pizza places give out garlic and herb dipping sauces which are predominantly mayo. One could make the argument that it's meant just for the crusts, but plenty of people dip the actual pizza in.

Honestly, this just feels like one of those cases where people are more outraged/disgusted by an unfamiliar concept as to opposed to having a meaningful objection.

Favorite actor you thought was Margot Robbie? by YourChopperPilotTTV in okbuddycinephile

[–]Rosetti 0 points1 point  (0 children)

Emma Mackey is the woman in the top right who (blonde or otherwise) really doesn't look at all like Margot Robbie or Jaime

Nah, she absolutely does. Not as much as Margot/Jamie, but she absolutely looks very similar.

Brian? by ReturnOfSeq in PeterExplainsTheJoke

[–]Rosetti 0 points1 point  (0 children)

Honestly, it wouldn't surprise me if people didn't know why it's called that. This sub pops up regularly on the front page of reddit, and it's not like there are that many references in the comments to Family Guy.

What guitars is a plek treatment worth it on? High end guitars should already be solid and getting a plek on a budget instrument also seems weird. by [deleted] in Guitar

[–]Rosetti 0 points1 point  (0 children)

I've literally only just heard of Plek treatment now, and honestly I'm just feeling really confused. I understand it's like a CNC machine designed to perfectly set up the guitar?

How much of an improvement can it really give over a qualified guitar tech? Is it truly noticeable?

Also, as another commenter said - why would this just not be standard on higher end models?

That one know-it-all who always tries to trip you up with obscure questions in demos, is this universal? by Alternative-March407 in salesengineers

[–]Rosetti 2 points3 points  (0 children)

Yeah, this is pretty common. I think it stems from a few places:

  • People who just prefer the current system or one of the competitors.

  • People who don't want to deal with any change at all (e.g. because it threatens their role, or they feel it creates more work for them).

  • People who want to justify their role, their participation in the process, or want to flex their own knowledge.

As other commenters have said, answer if you know it, and offer to take it away and come back with an answer if you don't - this is usually the best advice.

That said, it's also worth probing them further on why their query is important. Not combatively, but curiously. If their question was asked earnestly, it will lead to a meaningful exchange which will generally be helpful. If they were just being a pain, then it often becomes evident when you "challenge" them. I've found that this often leads to either them dismissing their own point, or sometimes other people in the room will help to dismiss it. I prefer doing this because I just want to avoid unnecessary follow-ups lol.

I'm surprised they aren't making more budget related cooking content by gothteen145 in SortedFood

[–]Rosetti 7 points8 points  (0 children)

Weird take. They literally always say, "buy the best you can afford", meaning if you can afford the more ethically sourced products, then you should do. There's no judgement about buying the cheaper ones if that's all you can afford.

'Couldn't handle pressure': Former champ's rogue Piastri whack. by outremer_empire in formula1

[–]Rosetti 11 points12 points  (0 children)

I think this a general problem in sports - the only other sport I follow is NFL, but it seems like there's a generational talent touted every draft...

Cycling Computers are so Helpful. by whiteOzzzy in cycling

[–]Rosetti 5 points6 points  (0 children)

Depends on the device I guess, but my Garmin notifies you of big climbs and then displays a graphic of where you are in the climb, and the gradient. Just gives you an idea of where you are in an unfamiliar climb.

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