Cooking the flour in equal part butter separates the flour and swells the starch (a roux) allowing for a smoother sauce with less of the starchy taste from the flour, and if cooked longer (browner) also adds flavor.

Where are you storing your butter? Who in the world has butter around long enough to go rancid?

Yes, a great deal of difference.

I’m the same way. Measure carefully when baking, otherwise view a recipe as a set of suggestions. You just have to know which things are important.

You may go forever without using bowls, but if you don’t use your bowels at least every few days you may be in trouble ;-)

With some things like pasta the salt needs to be in the water to get into the food, or in baked goods to bring out sweetness or balance the chemistry for yeast, or in a stock to draw out flavors. Other foods, I prefer to hold to a minimum and allow diners to salt to taste.

It’s fine if it’s not something that needs to rise or brown.

No, no, no!

Um,

You could make tuna fruit salad.

Enter your PIN number, of course.

Cod fish oil?

It’s “lorazepam”, small “l”

Not exactly, active ingredients same, other ingredients may vary. So you could potentially be sensitive or allergic to a generic version of something which the name brand was fine. Not common, but possible.

Generics are required to contain the same “active ingredient(s)“. They can have different binders, fillers, coloring agents, flavoring, etc.

I agree. I prefer their Graham crackers to name brand, as well as their tartar sauce and Greek yogurt.

You stop and enter your PIN number.