You’ll need to make a back for an inset cabinet as well, but that isn’t hard. If anyone is going to do this—and it is a good project—make sure you don’t pick a stud gap that has ventilation or electrical in it...

That said, if you are going to use PVC, I’d go with Sched. 80, since it has a bursting pressure that is probably 40% higher than Sched. 40. I know people use PVC for these cannons all the time, but it scares me. Sched. 80 is probably rated for 8x the pressure from a potato cannon, but that doesn’t seem like a huge…

I’d rather have ABS fail, which doesn’t produce shards, than PVC.

Well, as long as everyone is throwing out their favorite method for pre-cooking, I’ll put in a plug for sous vide. I cut up potatos, vacuum seal them into bags with a bit of olive oil and S&P, then sous vide them for an hour or so at 185F. Then I either freeze the bags or leave them in the fridge for the coming week.…

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.