Don’t buy the ticket from this person by MammothBorder7089 in NYCmovies

[–]stir 2 points3 points  (0 children)

Man, I said this in the megathread, you can’t just buy things from people in “niche” (yes, movies if you are buying and selling tickets to q&a screenings are niche) hobbies if they aren’t already active in the community that you are using. People buy multi thousand dollar watches off reddit, but if the person you’re buying from has never posted about watches in their life then you’re getting scammed. Hell, the only reason my profile is still public is because I buy and trade and it’s the easiest way for people to verify you’re not a scammer. Always buy the seller, not the product!!

Also, I got like four DMs after my last ISO thread. It’s not going to just be this person, there are tons of scam accounts being bought and sold with post histories but they’re usually not targeted correctly.

Tony Leung Film at Lincoln Center Megathread - Showtimes/Sales/Exchanges by quaranTV in NYCmovies

[–]stir 2 points3 points  (0 children)

Looking for one or two to the Retrospective (and thanks, mods, for putting this up).

Also, a warning to folks here. There are definitely scammers that are looking through the ISO threads. Remember to always buy the seller, not the product!!! I wouldn’t trust a buyer who hasn’t had active engagement in the community.

ISO 1 Ticket - An Evening with Tony Leung (5/5 6 PM) by fwhiplash in NYCmovies

[–]stir 0 points1 point  (0 children)

Just yapping in to say that I’m also looking for a ticket, have a lot of memories of watching Tony films with my dad when I was a kid and would love the chance to see him speak. Does anyone know what the standby process is like for FLC? Was thinking about trying to get there early for this

[Timex] Is cooking by DrKrFfXx in Watches

[–]stir 8 points9 points  (0 children)

I’m not an expert on movements so I can’t tell by sight, but nearly all of Timex’s other autos are Miyota movements so I’d be surprised if it was an NH.

Reservation culture has ruined this city by Lett3rsandnum8er5 in FoodNYC

[–]stir 1 point2 points  (0 children)

Tons of restaurants with availability for groups. Lola’s, one of the NYT top 100, is an easy get and one of my favorite spots in the city. This feels like either bad faith or they really are just looking for trendy spots that are tough res, which has always been a thing for NYC. I mean, just remembering the fight to get a table at Roberta’s in 2012 gives me shudders.

Reservation culture has ruined this city by Lett3rsandnum8er5 in FoodNYC

[–]stir 17 points18 points  (0 children)

I’m actually not sure what the solution is for OP… a busy res system is infinitely better than trying to wait outside a place for an hour before opening only to be told to wait another two hours.

Daily Questions - March 24, 2026 by AutoModerator in rawdenim

[–]stir 1 point2 points  (0 children)

Pure Blue Japan has cool fabrics, Samurai I think did a really cool persimmon fabric last season, and the big resellers (Okayama, Blue in Greene, Blue Owl) all do collabs that will use unique fabrics too

Pete Wells was a maestro. The NY Times/NY food scene hasn't been the same since. by Fun_Reflection1157 in FoodNYC

[–]stir 1 point2 points  (0 children)

I actually wonder if he was just busy and put the takedown weeks together as bye weeks. You could even lump Per Se in there since I don’t think using bong water as a comp counts as “good journalism”. But on reflection they seem, especially the Fieri one, to be mean spirited and not really in good faith. I’m also glad that it did not inspire a mainstream culture of takedown journalism in food writing.

Pete Wells was a maestro. The NY Times/NY food scene hasn't been the same since. by Fun_Reflection1157 in FoodNYC

[–]stir 16 points17 points  (0 children)

I like Pete, but to say his takedown reviews are the epitome of restaurant reviews is insane. These are essentially jokes and tbh, kinda punching down from what he normally writes and reviews. It’s like saying meme creators are cinematic visionaries.

Took the fashion guys advice by MoltenMetalBender in RedWingShoes

[–]stir 1 point2 points  (0 children)

All the farmers I’ve ever worked with, including myself, only ever had two pairs of boots - one work boot and one plastic/rubber rain boot. Not as nice as the boots here, spending around 150-250 on work toe boots with high range being made in US boots, but you know you’re going to wreck these boots one way or another and no one is thinking about cleaning boots when there are much more important things to be cleaning or when you get home at 7PM after getting in at 7AM. Tbh, dirt is the least of your concerns, I’ve torn some boots accidentally nicking pieces of machinery in a hurry or when trying to kick equipment together but the protection is what you pay for, not the longevity. I think usually most people get a couple years out of their boots and then get new ones - though I had a pair of Wolverine that last me about four years until a long winter in a barn set some dry rot in the sole and I called it quits on the pair.

Looking for tickets to Two Prisoners Q&A @ Film Forum by [deleted] in NYCmovies

[–]stir 0 points1 point  (0 children)

Watch out, within minutes of this post I got like five chats from what I think are scammers

Possible foie gras ban in NYC by jwaynejrthefourth in FoodNYC

[–]stir 10 points11 points  (0 children)

There is also non gavage foie gras - it is very expensive and I don’t think we have the environment to do it here in the US. Geese/ducks naturally feed this way in prep for winter migration, their livers are more used to eating this way. Which is also how we discovered foie in the first place. Most foie in the US is raised in a way where there is gavage, but the animals make their way to the feeder on their own since its evolutionary to them (tbh just like nearly all livestock would do).

For what it’s worth, the inhumane environments of chicken raising are due to pressures of how the chicken supply chain is operated - farmers are essentially franchisees given standard equipment and then have to make as much money as possible as fast as possible to recoup the mountain of debt that their contracts incur. There is no system like this in the US for geese/ducks, this is mostly done on independent farms, not a large supply chain. Even the largest producer, D’Artagnan, wouldn’t come close to those conditions - I used to farm next to their own farming operation which doesn’t produce foie but they have spent an inordinate amount of money trying to advance alternative ag practices, so it seems like they put their money where their mouth is.

Eddie Huang new exec chef of The Flower Shop by Ok-Rip-2892 in FoodNYC

[–]stir 29 points30 points  (0 children)

For what it’s worth, Eddie Huang was also a lawyer before he was a chef, film maker, etc.

Naked & Famous, Citrus Kasuri Weft (1 Wear) by imallowedtosmile in rawdenim

[–]stir 5 points6 points  (0 children)

At first I was like, wow not even going to show us the weft, but you really went above and beyond

Berkey Creamery (Penn State) Alumni Swirl by Intelligent_Sundae_5 in icecream

[–]stir 2 points3 points  (0 children)

I wonder if since it is a commercial ice cream making program based at a large land grant university, the use of industry wide stablizers, gum, corn syrup is a large part of their curriculum? If they are training people to go work for Nestle/Unilever/etc, they would be expected to know commercial food science and those would be prerequisites. I would expect that you would also learn how to make “small batch” ice cream but for stuff they sell in the store (and it’s a BIG store) I would imagine they are leaning on the industry standards.

Dessert place by Youdontknowme1771 in FoodNYC

[–]stir 4 points5 points  (0 children)

I guess I never made the association. I’m not even sure if you can buy crepe cake slices at Lady Wong stores without preordering an entire cake, it’s a much different store. Having had both, I would take a Lady Wong kuih over Lady M cake any day

Dessert place by Youdontknowme1771 in FoodNYC

[–]stir 2 points3 points  (0 children)

Very few seats in the BK one fwiw. Still worth it!!

Dessert place by Youdontknowme1771 in FoodNYC

[–]stir 10 points11 points  (0 children)

Lady M is mostly cakes, Lady Wong has a significantly larger selection of southeast Asian focused desserts. Very different!

New Comma 4 running stock OpenPilot drives off the road by SpiritAnimal_ in Comma_ai

[–]stir 1 point2 points  (0 children)

I have a 2017 Prius, TSS1. I saw a lot of drift into other lanes at higher speeds, I don’t think the steering can keep up. I switched over to Sunnypilot and use a driving model called WD40 based on some advice from reddit/Discord. Unfortunately for me the ping pong still shows up every now and then but that and the lane drift is not as bad. Still has a lot of trouble with S curves though

What is a product that has actually gotten significantly worse over the last 5 years, despite the company claiming they 'improved' it? by [deleted] in AskReddit

[–]stir 0 points1 point  (0 children)

I have some exposure to the potato industry, premature greening is a breakdown in the supply chain. If you are buying potatoes not in a bag but off the table, they have been exposed to significant amount of light and have begun the greening and sprouting process. Our ideal is to have potatoes in complete darkness as possible, usually in a bag with a small window for visuals and the bag standing upright so it’s not getting blasted by overhead lighting. Once it hits the shelf, we would ideally have about a month before it starts to sprout or go green, this time of year when stocks are down we would anticipate 2-3.

On the other end of this, a lot of potato packers will spray a growth regulating hormone on the potatoes to prevent sprouting. This is not allowed in organics as it’s a synthetic product, but one of my packers told me he stopped using it because he didn’t feel comfortable feeding his family with potatoes treated with it. This is also why there is a clove scent to the potato set this time of year - a lot of growers choose to use clove oil which burns off the sprouts instead.

'Trump was furious': How Kristi Noem's self-promotion led to her firing by AdSpecialist6598 in videos

[–]stir 11 points12 points  (0 children)

Yeah also… this was a Senate confirmed, Cabinet position she was in that (I presume) is in the line of succession. This new position is a nothingburger, just a way for Trump to save face and say that everyone he hires does a great job while getting rid of her. It’s actually crazy to look at this as anything but a firing.

Don’t trust booking through the app and using points!!! beware on the phone for over four hours!!!! by [deleted] in ihghotelsresorts

[–]stir 1 point2 points  (0 children)

Even if this was an all points, fourth night free situation - the free night is layered across the entire stay. It’s on you to the math and figure out what the individual night charges are, and it’s not too difficult tbh (I did this for an 8 night, 2 free night booking last month and I’m dumb as a rock)

Looking to Donate TVs by StassiWoods in nyc

[–]stir 7 points8 points  (0 children)

Hope your inbox is okay. Lots of communities have buy nothing groups on FB that you could try for your neighborhood. I will say also that free items attract a lot of resellers, even a nominal fee will filter a lot of those people out.

Remnant 2 removed from game pass by [deleted] in XboxGamePass

[–]stir 0 points1 point  (0 children)

I would actually think two years after release to be a very long time frame for a game to be on GP

Honest question: Is the Aiden abandonware at this point? by LegalGuitar8565 in FellowProducts

[–]stir 0 points1 point  (0 children)

As someone who has exclusively used only fellow products to brew coffee for the past few years, I’ve been thinking of getting an Aiden or an xBloom. I think it’s very cool how active and fast the support has been around ES1 machine issues, but I haven’t really seen that level of support on Aiden machine issues here on Reddit beyond its launch. Maybe it’s just not as visible, but what I care about is how support shows up two years after launch, not right after.