A couple of counter-points:

Alternative: Eat the vanquished.

I watched at least two of those series. I thought they were brilliant.

Another one of these threads had the best solution:

After following Mike on twitter for the last couple of years, it also seems that Mike has (perhaps unwisely) leveraged some of his WD celebrity into his personal auto business (Mike Brewer Motors) and perhaps feels that this change will hurt him in that regard. Whatever the case, I stand with Edd and admire anyone…

Simon’s got a whole series going on low-budget film making, and it’s pretty excellent. I will refrain from commenting on this video (blocked while I’m at work, but in the queue for tonight), but typically his approach is to advocate on behalf of better storytelling and use of the film techniques available to all…

But the opposite part is true: If a person fails to show for a flight, their luggage will not be carried. I’ve been on flights that were delayed 30+ minutes because bags had to be *offloaded* from the plane because the bag made the connection but the passenger, somehow, did not.

I was going to say, even ze Germans use wine in their escargot. (Side note: If you ever want to instantly make friends at a non-tourist-friendly Weinstube in Germany, bring a 7 year old who likes snails - my daughter was a huge hit with the locals.)

So much this. It’s the same issue as with STEM jobs - pipeline. If only 1 in 100 8 year old Karters is a girl, just how many 17-year old girls should we expect to show up in Formula Renault or other feeder series?

Alex Wurz is definitely an outlier when it comes to driver size. His F1 career was severely hampered because he could not easily fit into the car. Custom cockpits were needed to accommodate his height and it was a performance problem that the team eventually decided they couldn’t surmount.

This is a good reminder that nothing replaces technique. I always cut my fat by hand (grandma wouldn’t have taught me any other way), but it has taken long experience (and a few chewy crusts) to understand that I was over-working the dough, even then.

I’ve seen recipes range from 1/2 vodka and 1/2 water (America’s Test Kitchen) to 100% Applejack (Alton Brown). Factoring in that both spirits are technically 60% water anyhow (80 proof), you’re talking about replacing 20% to 40% of the liquid with alcohol.

Missing from this list: Vodka (or Applejack, or other hooch).

Interesting - all of these features have been available on PodcastAddict for quite a while. I just assumed they were sort of standard fare.

I think you win. Surprisingly few pre- and inter-war cars listed here, given the demographic.

1931 Model A Ford - My uncle’s.

Yes, we get it, you’ve read the marketing material (you’ve posted it three times). But it’s just that, marketing.

Amen! WD-40 doesn’t make hinges stop squeaking because it lubricates them, they get quiet because the blast cleans them out - particles created by metal-on-metal wear, along with dust, etc. is what leads to groaning hinges.

If texture is important to you, always a good idea to sear any meat that’s cooked SV. Coming out of the bag, the surface is always wet and a bit “meh”. Quick sear under broiler, in skillet, or with torch (for smaller stuff) always best.

No, I only recently got a hot-smoke setup. What I’ve done in the past is to cold-smoke the brisket first, then cook sous-vide, then finish under a broiler to crisp up.