@Just a simple Xeno: Well that and almost every major company under the sun that has an intranet has it done specifically for IE.

@xtal: No it's called "juicer thing" ;)

@HeartBurnKid: Agent of R.O.A.C.H.: Sorry only works on Fedora's!

@marc_with_a_c: After awhile your eyes don't even move. I use twitter fox and sometimes when I get home from work I'll be talking to my wife and she will say "how did you hear about that" and then it dawns on me that I saw her friends tweet, but I didn't consciously look at it... It's kind of cool.

@briandunnington: Did you try the gmail one? AVG and McAfee both went ape shit when I scanned it.

@UnderLoK: On a side note... They did have hands down the best kitchen shears. I still have mind and they could still cut through a car door. They are pushing 16 years old.

@Walter Glenn: Cutco knives are better than your average cheapo knives.

hmmm

@sean000: He/she is talking about the one that you squeeze as it's faster than a normal one which you twist.

@jadn: I'll give it a shot when I fire up the laptop in the am, thanks.

@johnsmith1234: Not sure why I said 900, I meant 933, which is a P3

@SupremeCourtNominee_GitEmSteve...: I only use brines for poultry and pork chops. We never brine tenderloin and we don't murder it so it's always moist. Now when I say "we only eat tenderloin and chops" that is in reference to the kitchen... Our smoker is swine only ;)

@UnderLoK: Yea so English is my second language today... You'll figure it out.. lol

@roachfiend: Sorry man that is way too much reading, but um.. If I buy a steak I get think rib eyes and the amount of salt you have on your tbone isn't enough for your method. That amount is how much I cook with (after shaking) on a rib eye. Some people even use the salt to help to create a crust on the meat.

@surfmadpig: If my wife cooked it I have to also salt it afterward, but that's another story.

@DisposableInterloper: Most of us love to eat, unfortunately it sounds like you used to have a rather large weight issue (or maybe someone in your family) and now you look at food like it's nothing more than a means to survive rather than an enjoyable part of your day.

@guineapirate: For the rib eye I normally pull it out of the fridge at least an hour before cooking, season it and leave it out (covered) until cooking.

@jcwacky: Have fun running SL on your PPC then.

@dmtofree: Half of the websites I visit would cripple that thing.

@guineapirate: The main improvement people notice over vista is from the move they did for Aero. Taking it out of memory that is...