Unrealized gains are still gains. If you have $1000 in a mutual fund that gains 10% in 2012, you'll have $1100. If it gains 10% in 2013, you'll have $1210. See that extra $10? That's your "interest" (in this case, capital gains) compounding.

You just need to make your own processed cheese slice using good cheese. Best of both worlds.

Old eggs will be full of air, so they'll also float.

This method identifies old eggs, not rotten ones.

They have them with actuators, but I think the it's still a one-time-use sort of thing. Easier to use though, I'd imagine.

In the US, they do. They're processed differently here than in Europe, which removes the protective cuticle from the egg and necessitates refrigeration.

Sodium hypochlorite (NaClO), not sodium chloride (NaCl).

Greeting cards.

Just start tossing CO2 cartridges at people.

If you see broken wire in load-bearing part of the cable, that's when it's time to replace it. If it's just frayed at the loose end, that's not a problem.

I'm usually a DIY-er, so the hand-holding that bike shops provide isn't too appealing to me. But I'd still buy from a bike shop because the bikes they sell are designed to last. If you buy a big-box bike and ride it with any regularity, you'll wind up replacing nearly all of the original components in short order as…

Er...buy new saddle (seat), put it on...? Don't spend more than $40—I'd start by looking for a WTB saddle for about $30.

She's probably appreciate it, given that she's a pro.

owner of said boobs.

What happens in your pocket?

Everything I read says that pineapples don't ripen after harvest. E.g., "Once pineapples are harvested they do not continue to increase the sugar content internally but the shell color will turn more yellow or golden." [www.hawaiiancrown.com]

Hmm. I guess I do it slightly differently. But I'm more of an film star, not a rock star.

But how with they get their pageview numbers up!?!!?

This is true. My rationale is based on the fact that meats are often cooked sous vide below the minimum pasteurization temperature (~130F) for, say, 30 minutes or so. Since this defrost method uses both a lower temperature (100-125F) and a shorter time (10-ish minutes), it should be at least as safe as common sous…

At that pressure (16,000 psi), water is above the critical point, so it's won't exhibit a distinct change from liquid to gas. You won't get any bubbles.