Promoting for truth.

It's not settled science, I suppose, but there is a preponderance of evidence that suggests that GM foods are safe ([en.wikipedia.org]):

[hdguru.com] (from 2009)

Also, "little to know ghosting effects when displaying fast-moving images"

Good brands? Sony, LG, Samsung, Panasonic. Vizio, JVC, Toshiba, etc are second tier brands that can provide good value, but they seem to be more likely to underperform or fail.

Plasma TVs tend to have very wide viewing angles. They'd be suitable to wide rooms as well.

The distribution of refined oils across the "health" axis seems a little arbitrary. For example, oils from potentially GMed plants are considered less healthy than those from non-GMO sources. Is there any science to back this up? Others appear to be dinged for being refined while others aren't.

These blocks are usually unrefined or minimally refined. They have a slightly different character than regular brown sugar. Palm sugar, which usually comes in a block or disc, is a common ingredient in southeast Asian cuisine. Unrefined sugars are also common in Latin America (panela) and India (jaggery).

You can get it in Latin markets (usually of sugar cane origin) or in southeast Asian markets (usually of palm origin). See [en.wikipedia.org]

I bet it's even cheaper in the grocery store. Amazon's prices for grocery items are often pretty poor unless you're getting the benefit of a bulk-sized package, and even then, well, caveat emptor.

Besides soap and abrasives, the primary active ingredient is oxalic acid. You wouldn't want to eat the stuff in large quantities, but otherwise it's safe. Oxalic acid is found in many astringent fruits and vegetables. It's what makes spinach give you teeth that gritty feeling, and it's at least partly what makes…

On a per-volume basis, this is pretty much the most expensive helium balloon out there. I think there's probably some better, lower-hanging fruit if you're on a Save the He kick. ;-)

Just like the addition of salt to pasta water, the addition of vinegar to egg poaching water doesn't raise the boiling point by any non-negligible amount. The boiling point of a 10:1 water:vinegar solution is 100.05C. Boiling your water on the floor probably affects as much of a difference in bp.

Or a "badass perforated spoon," like Ruhlman likes: [ruhlman.com]

Acid basically "curdles" the egg white by denaturing the proteins, making it solidify sooner than simply relying on temperature alone (the addition of salt helps too, though I'm not sure what level is necessary to affect a non-negligible change). It's also the reason acid (often cream of tartar) is added to beaten…

Your link essentially refutes your statement. o.O

My favorite rubber fact: rubber will contract when heated because it's an entropic spring.

Rubbers and plastics are basically the same thing—they just soften at different temperatures. Chemically, they're almost identical, both made of long hydrocarbon chains.

They're German, so I'll give them a break, but I can't help but think that the product name makes it sound like it's a product for môhels...

Interesting perspective. While I appreciate the author's efforts to twist the question into some odd combination of semantics and practicality, IMO it's a pretty simple question: