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You know what seems to be extra rare? Pentium II and III Xeons.

Those damned retention mechanisms are rare though. I don't search every week but nearly 20 years never seen one. Also AGP+64bitPCI+PIIIXEON motherboards are rarer than the 32bit only boards.

I mean it's comparative term, compared to an apple 1 a first edition Altair is common. But It's still rare compared to j-random clone PC. I have been told that vintage bus timetables have some reasonable value, manufactured in their thousands, but discarded in thousands.

Now I do agree with you about ebay rare nonsense. The formula is (old=rare=$$, "apple"="super rare"=$$$ "Steve Jobs"=$$$$. )* 10

Advert:L@@K A@ tHiS L33t Super RARE Rig!!!!: PC-Chips 386SX20, With 4MB RAM, :love:Steve Jobs:love: apple❤️❤️❤️❤️.
Description: Steve Jobs once sat on this computers keyboard, OMG! LOL! ONLY $1,995 Double-good-and-better. Pentium-overdrive-ready, Multimedia, NICAM, HD Ready, Environment, Groupware.....Keyboard sold separately.
 
Yeah eBay sellers describing something as "rare" that can be found in the hundreds at any given time is quite stupid. Especially when its only to justify charging more than a thing is worth.
 
I often order steak "very rare" And It still comes medium well... (and yes I am sending it back).

So maybe now a days.. Nothing is rare.
 
In France if you ask for rare it will be, it can be like medium rare here though. Only option is blue, if that comes back like France-blue, then blue-rare?

It's worrying how clueless chefs can be. Parents had a restaurant, and we had all sorts of idiocy. "Homemade chips" Waxy instead of fluffy on inside damp on out. I can't cook, but at least i know my concoctions are terrible. How do you make something that's worse than cheap frozen ones? Had one good chef in like 20 years. This was at a kinda-medium-price place, dunno about Michelin Star level. Don't even think about buying a pub, buy an antique car from the 20s that there are literally no parts for, that requires everything to be fabricated and then chromed. Make sure you go for a museum grade restoration, you will still be doing better financially than buying a pub. Hotel too.

PSA everyone: ALWAYS be polite to the waitresses, Treat them poorly, cause too much trouble, and upset the chef? There's been spit in your food.
 
mR_Slug said:
In France if you ask for rare it will be, it can be like medium rare here though. Only option is blue, if that comes back like France-blue, then blue-rare?

It's worrying how clueless chefs can be. Parents had a restaurant, and we had all sorts of idiocy. "Homemade chips" Waxy instead of fluffy on inside damp on out. I can't cook, but at least i know my concoctions are terrible. How do you make something that's worse than cheap frozen ones? Had one good chef in like 20 years. This was at a kinda-medium-price place, dunno about Michelin Star level. Don't even think about buying a pub, buy an antique car from the 20s that there are literally no parts for, that requires everything to be fabricated and then chromed. Make sure you go for a museum grade restoration, you will still be doing better financially than buying a pub. Hotel too.

PSA everyone: ALWAYS be polite to the waitresses, Treat them poorly, cause too much trouble, and upset the chef? There's been spit in your food.
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The term Black & Blue used to be a thing but with young peoples need to not acknowledge anything of the past I doubt youd find many people who know what that term means. I Just Stress., I want it really really rare.... And give a serious Stare.. That tends to work. If you nonchalantly say rare, you wont get it.

I worked in kitchens.. Noone is spitting in your food unless you go to fast food ( dont go to fast food, your grown ups... for pete sakes) or really gross restaurants. That said, yeah treat them well as they didnt make the food. However if they never show up to even refill a drink or take your order... Let them know your not happy.
 
True story. I often say how my parents were Eastern European immigrants etc. etc.

As children we look at our parents at omnipotent gods and base how we learn on their behavior. Well one of the many "quirks" of my folks was thier need to burn everything untill chewing made your jaw hurt. They would cook all beed past well done. They would order well done at a restaraunt; and god forbid send it back if thiere was even the faintest color which was not somehting in the 256 shades of grey. It took me years to learn they had no idea what they were doing and were ruining all the meat. They used to say if its not cooked you would get very sick from"germs".

Then when I was in my very early 20's. Someone showed me the light...... And beef became something I could taste. It became enjoyable. I see now what A1 Steak sauce was invented for. Hiding the bad taste of badly cooked meat and cheap cuts. No more was there a need for something to get in the way of the awesome flavor that was RARE BEEF!
 
VERAULT said:
They used to say if its not cooked you would get very sick from"germs".
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Anyone that encountered meat with parasites would be inclined to favor enough heat to kill the parasites plus a little more to be on the safe side. Survival beats taste every time.
 
VERAULT said:
True story. I often say how my parents were Eastern European immigrants etc. etc.

As children we look at our parents at omnipotent gods and base how we learn on their behavior. Well one of the many "quirks" of my folks was thier need to burn everything untill chewing made your jaw hurt. They would cook all beed past well done. They would order well done at a restaraunt; and god forbid send it back if thiere was even the faintest color which was not somehting in the 256 shades of grey. It took me years to learn they had no idea what they were doing and were ruining all the meat. They used to say if its not cooked you would get very sick from"germs".

Then when I was in my very early 20's. Someone showed me the light...... And beef became something I could taste. It became enjoyable. I see now what A1 Steak sauce was invented for. Hiding the bad taste of badly cooked meat and cheap cuts. No more was there a need for something to get in the way of the awesome flavor that was RARE BEEF!
Click to expand...
My dad would not eat any steak or roast unless there was a little trickle of blood present. He liked 'tiger meat' sandwiches late at night. He would buy a choice piece of round streak at the local deli and have it ground. This was his and only he would eat it. He liked to make a patty and lay it on a slice of bread and put a thick coating of salt on top. He craved salt as he suffered brass poisoning when he worked for Bunting Brass in Toledo, OH when he was a young man, around 1918-1920. I learned to eat meat on rare side, especially steak. BTW, in Tennessee it's quite common when you buy a country smoked ham to have a few larva present.
 
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