@docharry: I don't know anyone in Aus with it either. I'm sure there are some, I just don't know them...

@victordigiovanni: How would this be different from an RSS feed, or from just checking out their website, for that matter?

Sorry, not for me. Maybe it's the night-owl in me, but I always run after work. Even if it means an 8.30pm run, and no dinner until 10pm. This feels more comfortable for me, and suits my circadian rhythm better. I'm not trying to convince everyone, just saying that the early morning run might not work for all…

I'll vouch for Ramsay's technique. I used to do the very-low-heat-continuous-stirring method, but I'm a 100% convert to Ramsay's on-and-off-high-heat-don't-beat-them-before-you-add-them-to-the-pan technique.

VOTE: Basic bathroom scales and a notepad.

I have my juggling performances listed on my resume, even when applying for corporate work. It's completely unrelated to the job, but it's never failed to get a positive reaction in the interview room, and it gives me a chance to talk about something I'm passionate about, and draw likenesses between that and working…

Pilot Super Grip Pen - Cheap, comfortable, and awesome: [www.100wordreviews.net]

@bwcbwc: Exactly... Though, I was taught to throw it at the wall.

< If you want perfect al dente pasta...

< The best tool in your kitchen is your

Anyone seen the Mythbusters about how hard it is to remove the magnetic data from a strip with another magnet? The answer: surprisingly difficult.

@chools: I've been impressed with the sweet/haloumi thing recently. Modern Greek restaurant near work recently served haloumi on red apple puree. Beautiful.

@SuchiraHolodyne: I've been tryong to work out this difference for a while. I knew they were similar, but I always order the other way, coz here in Aus, the BMT is *much* more expensive than the Pizza sub. So I'll order the Pizza sub, and get the same ingredients as the BMT, but cheaper.

@rlee: This is how my girlfriend has her eggs. I've found that if I use a spatula and turn the egg over *really* slowly, I can get the pan to seal the top of the yolk as it's being turned. This keeps it from breaking.

Here's my tip. Don't eat at a restaurant with laminated menus. It means that the've been serving the same thing for months, if not years - so you can be sure that the chef's not excited about it. A menu should be a dynamic thing, and depend on what ingredients are seasonal, or even what looked most appealing at the…

@edbro: I disagree. I've often found it means, "I heard about this really interesting use for this ingredient, but I can't really justify putting it on the standard menu until I know the masses will like it. I'll give it a run on the specials for a bit, and see how it goes."

This is a great tip, but I found that PermaTabs Mod was playing funny buggers with my FF3.5.2 install at home. So, seeing as I already had the "Better" collection and TMP, I just use FavIconizeTab (and set the domains to be auto-Faviconized), and protect them with TMP (there's a setting to remove the "Protected"…

Thanks for the pointer to the Tumblr backup. Posting daily reviews to my Tumblr based website at www.100wordreviews.net for the past 8 months has taken a fair bit of effort, so I wouldn't like to lose them. And as Tumblr doesn't have any inbuilt export function, I'll definitely be taking that tumblog backup utility…

Maybe it's because my Dad is a Brit that I've been hooked on "Cheers" in all aspects of my life (I use it in place of "Thanks" and "Goodbye" in conversation). So all casual emails are signed with "Cheers". If I need to email someone I've never met, or who I don't think will appreciate "Cheers", I'll use "Regards".

@AtomFury: That's my moouse, too. Got tipped off in one of Lifehacker's "Best Mice" posts, and have loved it ever since.