That sounds suspiciously like a reasonable, well thought out position. Kudos.

I've never been particularly career-motivated; my job affords me financial security and I enjoy the work but I'm not passionate about it. I live for the time I get to spend with my wife and young sons.

Why in the hell do people peel potatoes? Such a waste of energy.

Just curious, what applications are you guys peeling potatoes for? I can't think of the last time I peeled them. I leave the skin on for basically everything.

Do you not pronounce acronyms? What about 'radar' and 'laser'?

My understanding is that it was pronounced with the 'f' because it's an old French word that was spelled 'leuf'

Wrong pronounciation: Kil-OM-eter

I clicked on your link and it directed me to a web store full of the most horrid-looking knives and other bladed instruments I've ever seen. Shame on me for thinking you were speaking metaphorically.

I totally agree. Just wanted to shed light on the bastardness of the bastard tactic. It's logical, but also bastard-coated. +1

Not just an American thing, though, as an American, I'll say that the deeper I get into the "real world" here, the more disgusted I get with my own country.

Imagine how rewarded the employer would be with an employee that didn't think the company was always trying to screw him salarywise.

So much time and money is wasted on this back forth alone. Even throughout a career. If the top managers would just stop trying to pad their pockets and stiffing their employees every way they can, the job market would be better. It is their job to find out if the employee is of actual quality. Have them run some…

How about employers play fair and just list the salary ranges in the job postings so we know what to expect before we even apply? Such a simple, yet stupid thing.

You may be interested in the book The Flavor Bible. It doesn't tell you what's needed to balance flavors, but it gives you an encyclopedia of what tastes ingredient have and what other ingredients pair well (according to top chefs). I got this and love it to pieces because it helps when improvising. Want to toss in…

In my experience, you don't need a LOT of the "umami bombs" to ramp up your dish. A small amount of anchovy paste or a splash of soy sauce should be enough to make a difference.

Check out supercook.com which does exactly what you're talking about.