Does wank + telemarketing = phone sex?
Oh, customers_suck, you bastion of wank.

shadowsync posts a potentially wanky list of things to do when a telemarketer calls (how to get them to stop calling you the polite way, but phrased badly).

Of course, it's customers_suck. Are they going to let them live it down?

Not if they can help it!

Be sure to look out for

tigerwolf's comment about his newly-purchased airhorn (second page), and

susano_otter's comment about how telemarketing is equivalent to selling yourself (second linked thread, last comment).

And, of course, there's a condensed version of the stupid on stupid_free.

Telemarketing: only the strong survive.

ETA: Fixed to include link to original post.

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	Re: And just in case people here missed what really created the wank dragonfangirl 2007-01-20 04:35 pm UTC (link)
	So, my question to you is: What is the difference between a pile of bowling balls and a pile of dead babies? (Reply to this)(Parent)(Thread)

	Re: And just in case people here missed what really created the wank (Anonymous) 2007-01-20 04:45 pm UTC (link)
	Can't pick up a pile of bowling balls with a pitchfork. What's the difference between a dead baby and an onion? (Reply to this)(Parent)(Thread)

	Re: And just in case people here missed what really created the wank aristaea 2007-01-20 11:17 pm UTC (link)
	Onions make you cry? Sorry, sorry, couldn't help myself. (Reply to this)(Parent)(Thread)

	Re: And just in case people here missed what really created the wank dragonfangirl 2007-01-21 06:06 am UTC (link)
	Almost. "I cry when cutting into an onion." (Reply to this)(Parent)

Re: And just in case people here missed what really created the wank
(Anonymous)
2007-01-21 01:17 am UTC (link)

And in honor of this, something from I got by watching CF_Hardcore:

Brisket

1 cup dry red wine
1 cup canned beef or chicken broth
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup all purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1 1/2 tablespoons chopped fresh rosemary
1 4-pound trimmed flat-cut brisket
12 ounces medium portobello mushrooms, dark gills scraped away, caps thinly sliced
1 cup dried cranberries (about 4 ounces)

Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)
Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated).
Transfer sliced brisket and sauce to platter and serve.

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