If you are intentionally not doing the right thing—moving your shit out of the way—on the grounds that someone didn’t say “excuse me” when you are the being inconsiderate of others by blocking the aisle, you probably ought to check your attitude.

BTW, I do not understand people in grocery aisles with carts. I manage to park mine on the side when I’m grabbing something so others can get by. And if it was in the middle of the aisle, I’d keep an eye on it and move it if it was blocking someone. But 99% of the twats in my grocery store seem absolutely oblivious to…

Probably not how I’d phrase it. I’d probably say no gloves in the metal shop except in the handtool or welding area and no gloves in the woodshop except in the finishing room.

This recipe made me think of the recipe I use for chateaubriand, where you create a powder by grinding up rosemary and dried porcini and rub the beef with it. I’m thinking that instead of mixing the mushrooms into the meat, I just dust the burgers with some ground porcini for some added earthiness and umami. Doesn’t…

“Welding” gloves covers a pretty broad range from the Dr. Horrible-style stiff cowhide numbers to calfskin TIG gloves. Personally I like the sensitivity of TIG gloves even for other welding tasks and just try to be careful about what I grab.

Dang. I thought you were paying waaay too much—when you say “nitrile” and “multipacks” I think of the nitrile exam gloves that I get that are disposables (I use them when I’m applying stains or other finishes in my woodshop). But the ones I buy are like $8 for 100. Google tells me, however, that there are a lot more…

Most things in a woodshop or machine shop. Any place where stuff can get caught and pulled into wicked blades or wrapped around something at high r.p.m.

On my install of Powerpoint, presentations default to standard US letter size. If you are presenting on a screen, however, you will usually be presenting in a 16:9 format, so change the page size appropriately...

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…