Like the OP said, they’re grandfathered in. It would cause more confusion than it’s worth to change something that’s already named. But going forward, the idea is to name them after their symptoms, cause, or other characteristics.

Interestingly, COVID-19 is the name of the disease that is caused by the SARS-CoV-2…

Are you missing the fact that these were all discovered (and named) decades ago?

Sold out! 

Sold out! 

I’ll take two!

I’ll take two!

Code doesn’t work.  It’s $19.

Code doesn’t work.  It’s $19.

OMG, what has happened to Lifehacker?

I stay in Hilton properties (usually Embassy Suites) and I’ve never run into this issue.  Interesting.

Years after being brought to the author’s attention, after being updated, the error is still there.  Impressive.

If I win the lottery, I’m getting all the Smartwool layers.

If I win the lottery, I’m getting all the Smartwool layers.

Long underwear is the old stuff that doesn’t work because it will soak you in sweat if it gets above 40 degrees, or will let you freeze if it gets below zero, and will do it quite quickly if you go back and forth between the two.

Long underwear is the old stuff that doesn’t work because it will soak you in sweat if it gets above 40 degrees, or…

Ah, now this is something I can directly relate to.  I used to use cornstarch to make my corn chowder thicker, but then I was out once and so I used roux.  I thought it would taste different.  It did.  The roux was so much better in terms of consistency.  Flavor was the same.

I can’t imagine a roux ruining the flavor of anything, but I’ve never made a red wine sauce.  What do you use for your slurry?  Cornstarch?

My understanding is that if you don’t cook the fat and flour together, it won’t have the same thickening properties. It’ll still work a little, but it won’t be magical like roux. And you’ll taste the flour, while a roux will give little more than a toasty flavor to whatever you add it to. If you use buerre manie or a…

Ah, cornstarch allows for a clear sauce.  That makes sense.

Obviously, if you know you need roux to make a sauce, making the roux at the beginning ensures you have one less pan to clean.  But I just use a small skillet, and I eyeball an equal amount of flour and fat (I use avocado oil, usually), and just manipulate it (stir?  it’s too thick to stir.) until it’s a nice toasty…

Are there situations where cornstarch works better than a roux? I’ve always just made a quick roux to thicken anything up. Especially if I’ve cooked meat that has rendered fat.

Some Americans, not this one.

I don’t see how anyone can think that this new form is simpler.

Meh.

I bought some Glerups last year and they were VERY comfortable for the several months that they lasted before a hole wore through one side. I can’t justify spending that kind of $$$ on slippers that will only last a few months.

I bought some Glerups last year and they were VERY comfortable for the several months that they lasted before a hole…