You’re right of course about the hardness of egg shell vs. blade, but there’s a difference between hardness and brittleness. In fact, things that are harder tend to be more brittle. For example, you can hit your blender blade with a hammer and nothing will likely happen to it. But if you hit a diamond with a hammer,…

But I like my toast dry! I purposely let it sit in the toaster after it pops up just so it can dry out a bit more. I think I’m not alone in preferring it this way, because toast racks are a thing, and their main purpose is to keep toast dry.

I think your only option is to use a masonry bit and lead anchors. Depending on how the shelves themselves are intended to mount, you might use anchors big enough to screw in sections of threaded rod.

It depends on what your baking, too, though. That kind would be terrible for cookies. For cookies you really want a heavy-duty bare aluminum commercial cookie sheet. I invested in a couple like this a few years ago, and they still look just like that, because they simply wipe clean after I use them. Plus I’ve never…

Walmart is one of the few places left to get groceries in our rural Midwest town: Walmart, Schnucks, and ALDI. Walmart has, in my experience, the best self-checkout system. I don’t mind using it at all, and in fact prefer it. Schnucks could learn a thing or two from Walmart, because their self-checkout is somewhat…

Okay, I’ve filled it out. Where do I send it? Can I just fax it?

This is a slightly weird place to do it, but I wanted to mention that it’s well worth investing some good soy sauce. (I just re-read your chicken poaching post linked above, and it used soy sauce.) A while back I started buying good imported soy sauce from Amazon (no Asian markets within 50 miles of me), and it’s sooo…

Those sound delicious! When I was a kid we had a chip brand called “Ozark Bar-B-Q” that had a really good and distinctive flavor. These days my favorite is “Krunchers! Mesquite Bar-B-Que”.

Whew, I’d take Domino’s over Pizza Hut any day. If you haven’t had Domino’s since before the reformulation years ago, it’s so much better than it was in the “old days.” Pizza Hut around here was so bad that they closed almost all of them a few years ago. There are exactly two left within a 30-mile radius of me.

I’m willing to give it a try. Heh. It wasn’t clear what it meant when it asked for a name during setup, so a bunch of us early users have just our first names as our user names.

Are we talking soft, firm, or stiff peaked? Do I need to add cream of tartar?

In a general election just 1% not voting for her might be all that’s necessary to prevent this modern fascist party from regaining power. If Jill Stein (who kicked off her campaign by flying to Moscow for this picture with Putin and Michael Flynn, shortly to be appointed National Security Advisor by Trump!) hadn’t…

How about a slideshow?

When I was a kid Red Lobster used to serve baked potatoes like this. Langostinos and shrimp in garlic butter, one of those potatoes...it was great. When you were 1000 miles from the ocean Red Lobster was a treat, especially back then.

and if they’re wearing unevenly, there’s a good chance your alignment is out of whack.

I find it varies by engine. My push mower is 24 years old. I don’t treat it easy at all, and I’m not sure I’ve ever changed the oil. I’ve added a little over the years, but it hardly uses any. I don’t do anything special when I put it in the garage for the winter. But the dang thing still starts on the first pull…

Whatever you do, don’t add baking soda to the mix. Although it is sometimes used in velveting, I didn’t use it correctly. I made some truly awful stir-fry last weekend. A little baking soda on chicken tastes really, really bad.

I’m sure it wasn’t healthy, but it was very tasty way back when it was a lot of crispy bits of skin with a little meat on it. That’s been a long time ago. I think early 90's when they introduced it?

They have gotten very salty lately. I feel like they weren’t always this salty.

(insert joke about exaggerating the size)