I would take synergy off the list. But that is maybe because I spend a lot of time with economists.

As a wanna-be-economist, what bothers me about this is that you are mixing fixed and variable costs. You say “the one variable a restaurant owner can’t control is how many orders they will get in a given day,” but you have done that. By allocating fixed costs—overhead—on a per pizza basis, you have to assume you are…

I should have said “good cause.”  If memory serves, that usually means a personnel record with prior warnings for most entry level jobs. 

If I’m recalling correctly, you don’t get benefits if you quit or were fired for cause. But I’m also recalling that a lot of employers don’t think about that and may try to be spiteful (the whole you are fired) thing—that spitefulness May turn more self-interested when their unemployment insurance goes up. That may…

Eh, just realized I’m talking to someone who thinks replacing a simple hose on their hot water heater is a DIY project.  Never mind.

SO OVER THE TOP. SO BLINDED BY YOUR NEED FOR VALIDATION.

You are so laughably full of shit. You think *anyone* believes the crap you are shoveling? You “inspect” every item you purchase to make sure the count is correct, you anticipate a new tool breaking halfway through a job, you know when bolts that were supposed to be included with a mount were accidentally omitted by…

Yeah, I should have planned better when I went to Home Depot and bought a bunch of boxes of .22 concrete nailer shells for a project and found out that someone had returned then after using the bottom 9 out of each strip of 10. Or that time I opened up the ceiling and uncovered some electrical work done by the prior…

As uplifted as I am by Keanu’s normality, I am deeply disturbed about the condition of the van’s headliner.

I learned this the hard way when served Vietnamese coffee at a restaurant once... My coffee arrived as a little carafe of hot coffee, a glass with ice in it, some corn syrup-like sweetner, and a little jug of milk/cream. Turns out if you put the coffee in the glass with the ice and then add the sweetener, the…

I’d suggest no one who thinks thermometers are below them should be dispensing advice on purchasing thermometers.

I’d suggest no one who thinks thermometers are below them should be dispensing advice on purchasing thermometers.

I’d suggest hemorrhoid creme. Because someone I know who can’t read or speak Japanese had to deal with that once in Tokyo, back when not everyone spoke English. You can sometimes rely on pictures, but topically applying an ointment with a picture of someone with flames shooting out of their rectum comes with a bit of…

Humph. I like the crunch of celery. And adding celery seeds. I also like sous viding the chicken instead of poaching it, which allows me to do 150F chicken. Not so raw looking to be distasteful and a decent mouthfeel, while staying really moist. You can also pack the sous vide bag with other nice flavors like lemon…

I quarter my onions through the poles, then there is no need for longitudinal cuts—make vertical cuts, flip to other flat surface down, make vertical cuts. I guarantee I can do an onion with a more uniform dice at the same speed as someone cutting sideways...

Mochi kills 2 annually in a sample population of 125M. Hot dogs kill 77 kids annually in a US survey that was only 41 states, say 250M sample size. You do the math. 

No doubt, Richard Feynman was a dick.

Not a huge fan of ratcheting screwdrivers, but Wera makes great fixed drivers too. Which are also subject to some pretty good sales this week...

Not a huge fan of ratcheting screwdrivers, but Wera makes great fixed drivers too. Which are also subject to some…

There are plenty of hand held hair dryers that operate at over 1800 watts, so I’m not going to say that is an excessive amount of power when you are sawing through nails and conduit and PT 4x4s.

That driving chart is messed up. First, whoever put the horizontal axis on that driving chart should be shot. “12a” and “12p” make no sense—”AM” is ante meridian (“before” the midpoint) and “PM” is post meridian (“after” the midpoint). When you are at the midpoint, it is neither “AM” nor “PM” because you are neither…

This advice seems really odd to me. You want crust on the outside, which means that layer of tissue has to be heated to the point of Maillard. Flesh, like steak, has insulating properties, so from the outside, which you want seared, to the middle of the steak you will have a temperature gradient. The “gray” part isn’t…