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Joined 2 years ago
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Cake day: March 20th, 2024

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  • Very true, she only had a career because her dad bought a record deal for her.

    Now, the best producers are writing sabrina carpenter’s songs (as she’ll be made into the next big thing) instead of Swift’s and the quality of writing, such as it was, has plummeted.

    Her old record label will now look to bring her down, to bring her fans over to their new projects and the wheel keeps turning until the next one. It’s not a coincidence that bad PR suddenly happens to an act after their record deal comes to an end.








  • Honestly, it’s the latter. Sorry. Without trying to be ironic, it’s the over generalisations and lack of nuance in their views of other cultures. It’s also like you guys are worried anything other than harsh put-downs might go to our heads and we’ll start invading the world again or something.

    Also, the only people who tend to be that negative towards our food tend to say it in French and be a lot more specific, almost constructive in their feedback (by French standards that is). Even then, I’m yet to meet a French person who isn’t partial to a well made fish and chips or a shephard’s pie and I’ve met a fair few. In fact, the French have their own version of shepherd’s pie that isn’t as good as the British, can you believe? Maybe it’s the exception that proves the rule lol.

    Most British people tend to make the poor French version and not slow cook the mince down in stock and stout beer until thick or use a proper buttery, cheesey mash to go with it.




  • Tbf, some people just throw mash potato over mince beef they’ve cooked with chopped tomatoes and soggy carrots. I used to think I hated it too, until I made it properly.

    However, I feel thats like deciding how good American food is based on next door’s poor attempt at a dry meatloaf. We have plenty of bad cooks here who panic and make poor food that they take no time over. Maybe more than our fair share.

    Also, we don’t cover up the taste of spoiling, poor quality, food by drowning it in sugar syrup and seasoning powder. That can take some time for palettes to adapt to.