Bay 12 Games Forum

"Negroid" is even sillier, as it literaly means "one that looks black" in a fusion of spanish and greek.

More than silly, the term was spun up/popularized by thoroughly discredited racist horseshit. It's a word best left to rot and die in older, worse, times.

Not a word I've used much, and most of the context I've heard it used in was by very much lgbt etc friendly folks so the homophobic claim is also kinda' dubious to me, but at the end of the day if you're using it and someone asks you to not it doesn't exactly hurt to just... not. In that case, or just in general.

All that said, suss/sussed is, like... a lot older than any common use of sus I'm aware of. Similar origin words, but the latter's pretty recent for significant use and the former's at least from the 1960s.

Will say for the canned chicken (or a lot of things, really), a bit of seasoning goes a long way. Cheapo teriyaki or soy sauce has long been my go-to, there. Tends to be pretty strong, so you don't need much, can sit around for a while, soy at the absolute least doesn't really need refrigeration, etc.

Nowadays I'd probably pick up some curry powder or lemon pepper or whatever, so yeah, definitely second that suggestion. Stuff tends to not need much, so it goes a long way.

... similarly, if you do pick up ramen etc. noodles, just... don't use all of a flavor pack. Use like a third or a quarter, the about the same in other stuff you fix up. The seasoning involved is both extremely strong and extremely bad for you, so rationing it out over several meals can be... wise.

I, uh... that's not what I meant. What I meant to ask was off-brands of food, and whether I should consider buying them. Sorry about the confusion.

My strategy has long been "buy whatever is cheapest, then see if it's edible/makes me sick or not."  Usually, the cheapest per unit is going to be offbrand. In the last decade+ of being my own primary grocery shopper, there's been precious few cases where the offbrand/generic has been bad enough to be inedible to me, or consistently made me sick (the latter's happened exactly once, I think with Banquet brand frozen chicken nuggets, if I'm not misremembering -- it's basically one of the few frozen chicken brands that regularly undercut the Wal-Mart brand at their stores, iirc). So buying offbrand food, yes. If it turns out you really dislike the cheapest that much, you just try the next cheapest. Eventually you'll find your minimum quality point.

... and it probably won't be a major brand name. Most of the time the brand names aren't really much of an improvement, if at all, over cheaper stuff. I'll take about a dozen different knockoffs over velveeta mac and cheese, or even just velveeta cheese, ferex. Velveeta's stuff is legit kinda' nasty to me. Walmart's thick and creamy is more or less the best M&C I've had out of a box, even. Offbrand canned stuff is generally fine, even meat. So on, so forth.

Well. Venue wise, if you're on a budget you're going to want to find an off day, notepad, and calculator and go scope prices at whatever grocery providing stores you have in reasonable range. Go to a bunch of places, track what prices they're providing and what they're supplying. Don't forget to include transit costs if they're relevant. Always remember the sticker price is bloody pointless -- you have the calculator to double check what the price per unit (the unit being the weight, generally) is for whatever your foods are going to be, and price per unit is the penny pincher's god.

Smaller, less big-ass food stores tend to be a luxury you're probably not going to be able to afford, though. It's rare they're actually able to compete on price with larger venues. Dollar store type things tend to actually be a trap. Small mom and pops are usually relatively inflated. General stores and/or gas stations, especially near a university, are absolutely certainly going to be price gouging the hell out of young students.

Cooking wise itself... check with the uni, other students (especially any culinary track ones), see if they know of anywhere you can actually cook, or what works for your joint so far as that kind of thing goes. There might be some kind of shared kitchen on/near campus or somethin'.

Will second the bottle of multivitamins, though. They're often not real necessary if your diet isn't super restricted, but they can help cover gaps and free you up to go super skinflint without worrying about much except strict starvation.

What your actual menu foodwise would be, though, I'unno. It'll depend on the prices and availability in your area and what you can stomach eating. Do your price check circuit and then make yourself a list of whatever turns out to be cheapest that you're able to cook and, well, there's your menu ha.

e: Oh, and you might look around for free food/food assistance stuff in your area. Especially with the plague it seems like there's a fair amount of that kind of charity going on, and there might be something around specifically trying to feed students. Can't hurt much to ask around, at least.

Kvlt with an L is a metal music genre thing. Basically knowledge of miscellaneous black metal stuff, or a (mild-ish) pejorative for people who actually give a shit about miscellaneous black metal stuff.

To quote the first dictionary site that popped up on google,

Kvlt is a term used by and about fans of the black metal subgenre of heavy metal. Fans of black metal use kvlt of more obscure, earlier bands that exemplify the genre and to show their inside knowledge. Fans of other kinds of metal (or other music) may use kvlt to mock their passionate fandom and the perceived extremeness of the subgenre.

Poor yoink dun even know their own nation spirit...

also ksbd exposure means I can't help reading part of cambodia's pair as pree thong