It’s all irrelevant to the larger point anyway. McDonald’s “special sauce” (at least according to the DIY recipes I’ve seen) is made with sweet relish.

Not just a site, but also his local retailer. And my local retailers in the places I’ve lived or spend a lot of time—MD, VA, DC, NY, CA, MI, NM, AK, UT, CO. And every bit of relish I’ve ever come across in a condiment tray at a ballpark or themepark. Look, I’m sympathetic. I like dill pickles. I make my own. I hate…

What you said—in an accusatory way—was “[m]ost of the baked chickens are chickens soaked in high sodium (sometimes with MSG) brine to increase weight, help with taste.” Brining increases the weight of cooked products by ~5%, which is added moisture, which makes it more pleasant to eat. That is a good thing. And all…

For a rotisseried chicken, you are talking about an increase in weight of only about 5%. And that is retained moisture. So, not the same thing as selling pre-brined shit in a bag.

I quit piano when I was 11, so I haven’t priced instruments recently...

Meh. Doesn’t increase sodium as much as you might think. I would do it at home if I was spit cooking a chicken (actually, I dry brine, but for the sake of argument), so I don’t see why I would object to the grocer doing it. Yeah, maybe I’m paying 5% more by weight, but I’d rather pay 5% and eat moist chicken than save…

I hate when people make silly value judgments based on their narrow POVs, something I see on LH all the time. The article is obvious about the relative income part of the equation. Sure, Bill Gates is more indifferent to a cost differential of $100 than someone making minimum wage. But there’s the other side too-maybe…

Keurig/Nescafe coffee makers. Cell phones. Cloud software. Cable TV. The list seems endless.

What’s wrong with brining? It has been shown to increase the moistness of cooked chicken... It isn’t inherently an evil practice.

As a practical matter, no.

That is terrifying. And sad. But it would explain how claiming $20K more would work.

I don’t get what you mean. The IRS isn’t going to pay you back anything that wasn’t paid in on your behalf—i.e., by your employer. Usually the amount paid in is based on how much your employer expects to pay you. So telling the IRS you made more than your employer expected usually means you owe the IRS, not the other…

Maybe I’m confused, but wouldn’t they need to claim $20K less in income to generate a big return? While the IRS may not know your income if it doesn’t generate a W4, I’m pretty sure they know how much got paid in on your behalf. So I’m thinking you would need to set up a case that you overpaid relative to how much you…

Wouldn’t that have a high likelihood of causing the Mason jar to break?

Works if your slow cooker has a removable insert that can be put on the stove—most don’t seem to have them. And the “hi” setting on most slow cookers isn’t enough to sauté or brown things.

Guiness I could get behind. My grandfather used to marinade his chili beef in beer ‘n stuff. Don’t think he tried Guiness though. But if it works in Irish Stew, I could go that route.

Therein lies the problem. I’ve never had chili with cinnamon in it that wasn’t off-putting because you could taste the cinnamon flavor. This isn’t like adding anchovy paste to things where it just disappears and enhances flavor, cinnamon is pretty strong.

I’m willing to go with the coffee or chocolate (hey, they put chocolate in mole, right), but I think cinnamon in chili is an abomination. And I like cinnamon. In ice cream. On apples. In chewing gum. But not in chili. Used to be a place around DC called Hard Times that, among other nastiness, used to serve a…

Independent of the fact that I pay $15/hr for babysitting, the linked premise is silly. This is supply and demand. This is market rate. Saying it is “not right” makes as much sense as complaining about what NBA players make.

I saw that, but I guess I’m assuming that the bots are programmed with tables that are based on user profiles...