Take a self defense course. At a minimum, learn how to break collarbones with the side of your arm (something small people can do to large people - even heavily muscled large people). Apologize profusely afterwards - say it was an accident. 

Same here. Years later (in my late 20s) I got talked into substitute teaching high school for a couple of days (nice suburban town). One kid was being bullied pretty badly, and 5 or 6 boys jumped him in the hallway. This pretty seriously pushed my buttons as that kid was me in HS. I waded in. Threw a couple of them up…

WaPo had an interesting article: Why Kim Jong Un wouldn’t be irrational to use a nuclear bomb first. Yeah, WaPo’s behind a paywall, but I think you can read some number of articles a month without having to get a login. And the first 6 months is free if you’ve got Amazon Prime.

You know you can do the same thing with lobster? You know, all the extra bits left over after a clambake. And the water left over from steaming clams is pretty good, too. Some people just mix it with tomato juice and drink it, but it’s my ‘secret ingredient’ when I’m making chowder.

I’ve flatlined twice (fortunately super briefly both times) and neither that nor revival was any different from falling asleep and waking up...

I have got to stop reading this column before lunch.

Hmmm...

Paul Ryan is also a douchebag, so there is that. I hate everything for the rest of the day. Also, how can a country founded by....forget it, I can’t do this today.

The interaction with glycemic load is interesting. Wish I’d known about it when my dad was alive (he had ‘brittle’ diabetes, so insulin/glucose had to be watched almost hourly).

So... I’m not alone here?

Exactly. If you are going to open packaged chicken, where are you going to do that? What else is there? Anything that might then come in contact with serving items? Knives? Sponges? You’re going to have to segregate and then sanitize anyway, so why not a gentle water wash?

I like the Tramontia aluminum/nonstick restaurant-kitchen grade pans. I use them pretty exclusively for omelettes (different size pans for different size omelettes).

I think we’ll have to agree to disagree.

Bluntly put: chicken shit. Some birds defecate involuntarily in the electrocution bath. Want to serve roast chicken with that on it? Me neither. Full disclosure: I also try to clean all the (sanitized) manure off the mushrooms I cook. In both cases, I don’t care that it’s inert/sanitized. I just want it gone.

I just found out the Thermoworks Dot is on sale ($26 for a white one). If you’re going to roast anything in the oven (especially meat) you need something like this.

If you’re cooking a whole chicken, the temp will continue to rise after you take it out of the oven. I take mine out at 153-4, and the internal temp still goes to 165. Half an hour at 425, rotate 180 degrees, and drop temp to 325, cook until deep in breast meat is 153-4, take out - and here’s the important part - let…

Honest question: If we’re not going to just pick up and leave, and we’re not ‘nation building’ and our eventual plan is for Afghans (Afghanis?) to take over the fight, how is that ever going to happen without a working Afghan nation?

Moi aussi! Sorbonne mon oeil.

You had a Neptune, too? Our washer lives in the basement, which is pretty dry (thanks to the under-pad insulation that was $$$ but worth it). Never had a mildew problem - and my wife is one of those people with a super-sensitive sense of smell. She’ll go on about something smelling bad, and I’ll be “what smell?” So…

Not trying. You’ve already got that bad reputation, and what you’re doing is making it worse.