@ericesque: Too much salt can actually exacerbate the situation. Keep it at about 1-2 tablespoons of salt per cup of warm (not hot) water.

This would cause me to actually want to attend board meetings.

What might very well be my only problem is that if you're going to make a 3D film, shoot it in 3D. Don't just convert a shallow 2D film that was doomed to fail from the get-go like a lazy ass. You're not fooling anyone... OK. Maybe you ARE fooling some people, but not me! Hoooo no siree!

@Buzz Mega: "Look, Ma! I'm cybering!"

@Starwatcher: It's a shame a few religious organizations ruined any chance of film sequels being produced for the rest of us.

@beetlemier: Ditto.

@NotANumber: EXACTLY!

That last episode of 'Dollhouse' made me tear up a little.

/g/

If you build it, they will come.

@Benguin, Czar of Whitenoise: This is implying that the people who drink cocktails aren't also strong advocates for a nice Bourbon on the rocks.

"I don't judge those of you who enjoy all those syrupy, rum-infused rainbows garnished with alcohol, but...I take that back. I do judge you."

@anonanonanon1: See: Gigli.

@John Doe: I remember this! Yayyy, I still possess memories, despite selling them all to a shady street vendor!

"How much has it been your experience that Americans follow what happens in the world? It's something we'll monitor, but Americans are somewhat self-absorbed."

@johnnyabnormal: I always go for the organic fair trade loose-leaf teas. Bagged tea is not nearly as flavorful. Though, I skip the presses and just brew my tea either in a yixing teapot or straight into my cup with an infusion basket.

@jethro1138: I am a fan.

@Zazu_Yen: I'm glad someone mentioned this. It's definitely a good read.

@beanperry: What? elBulli? You would have needed about $400 per person, and the patience to snag a reservation as the restaurant is only open for about 6 months out of the year, serves 8,000 customers per year, and receives over half a million reservation applicants each time.

@Acemonster: Well, agree to disagree. Cooking is still a science. Why does rosemary go well with the garlic in your roasted Red Pontiac potatoes? Why do chives and creme fraiche aid in producing the perfect scrambled eggs? This is far less emotional than you think it is, and can probably be explained by anyone with…