used to say that a very unusual event is not likely to happen again to the same person or in the same place

As commentary on the idiom and not the topic of the thread, surely it’s an ineffective idiom if the meaning is vastly different from the saying? I feel like everyone had a “it does strike twice, though” moment in their life after hearing this exact phrase

Another comment in favor, I don’t care for TLJ but the Knives Out series is fun.

Tangentially, with all those memes about TLJ “subverting expectations,” I was pleased to see that director do whodunnits. A much better use of the phrase!

Does this happen? I played GTAO on and off from 2013-2022, primarily in invite sessions with friends, and this has never once occurred to me.

To my understanding, invite only sessions remain invite only. If you’re in a public lobby but alone, it would ping occasionally with “you’re playing solo, find a new session to play with others”. Others could join, but it would say they joined. You couldn’t join a populated lobby without finding a new session, but people could start trickling in.

I’ve never once seen an invite session merge into a public lobby, would dozens of people just show up at once without notice? I haven’t played in a couple years so if they added that, I wouldn’t have seen it

Well yeah, but you can get cheap fish for less than the wasabi. I meant more like, if you’re gonna spend some money on higher quality ingredients, may as well spend $8 for wasabi.

Most of the seasoning for sushi can be had for cheap and would still taste good, thankfully. Wasabi is more an undertone anyway

Yep. I’m a little too deep into sushi and it’s pretty funny that people will gatekeep ingredients.

The ingredients that Edomae chefs now use are extremely traditional. Essentially every single one was for food safety, not taste. Vinegar, wasabi, and sake in nikiri are all meant to prevent food-borne illness. The red rice vinegar used at high end restaurants was originally used because it was cheap. Fish is obviously readily available. Edomae chefs now use them because they prefer the taste— which I’ll agree with, I make it the same way— not because it’s sacrilege not to. Every one of the top chefs can tell you the history of sushi as a stall food meant to be accessible.

Even crotchety Jiro, who might chastise you for using soy sauce, deviates from tradition by using exclusively white vinegar and adding sugar. Yet the same gatekeepers love that guy (until you reach the super gatekeepers who are too cool for him because he got famous).

Sushi superiority is truly insane to me. I wonder if some assholes back then looked down on the “peasants” for trying to extend the shelf life of their food.

Sorry this comment is so long, I’m way too deep into this. It’s funny, two chefs I know are top five in Japan (thus, some would say, the world), respected beyond belief, and on my first visits they stayed well after close to talk to the dumb foreigner who wanted to improve his at home sushi. One doesn’t speak English and has one of his apprentices translate between us. I guess when you get far enough into sushi, you feel the need to ramble about it.

Yeah that’s exactly the price of mine too! A lot of people talk about how expensive it is, but it’s definitely cheaper than high quality fish which can cost as much or per pound, and you need a lot more than just a small rhizome.

Real wasabi paste sounds like a poor value, wasabi doesn’t age too gracefully when grated and you’d presumably pay a markup for the packaging and grating

For those who live in areas with good Japanese grocery stores, I highly recommend looking for some rhizomes and grating it at home. Super easy, less than $10 for several servings, and lasts a couple weeks. If anyone is interested but doesn’t wanna Google it, feel free to reply or DM me and I can send my grater/process.

There are a lot of foods that aren’t quite as good out of their home country, but American grown wasabi is excellent. I’ve had someone tried to gatekeep me but like, I coincidentally am very into sushi and am reasonably friendly with a couple ***/Tabelog gold sushi chefs that I visit when in town, some of the best in the world with access to the highest quality ingredients. I’m not eating the wasabi directly but I can’t tell a difference between theirs and the American one from half moon bay. It’s definitely worth trying if it’s available in your area, you aren’t missing anything by doing it yourself and it takes minutes.