Bike helmets are one time use, if that's what you're talking about. Contact sport helmets are generally designed for repeated impacts over their lifetime as denoted on the certification sticker on the back.

If scalpers charge you even more money and you pay it then clearly the NFL's raised prices were still too low.

Tonic water? Ginger beer?

This match will determine once and for all which nation is the greatest on earth: Mexico or Portugal!

I'm enjoying these as well, thanks.

Or maybe you keep your fridge nice and clean or maybe clarified butter doesn't pick up flavors.

Butter tends to suck up flavors around it; I'd guess that the airtight container is so your clarified butter doesn't pick up volatile flavor compounds from the fridge as much as it's for preventing oxidation of the fat.

That's probably better but there's lots of ways to peel garlic easily.

Some people claim that the garlic press makes the garlic taste different because you're smushing it instead of finely chopping it.

You're looking for a six log reduction of e. coli bacteria which happens when the food (be it meat, cheese, a rock, beans, little bits of skin and dirt) hits an internal temperature of 160F as outlined by the FDA.

Totally agree that it stops browning; just explaining the other reasons jarred garlic is weird. (Botulism is scary stuff.)

The center of ground beef needs to be cooked until you believe it's e-coli free whether or not the cheese is there, so I don't think this is a big concern.

You want the cheese to melt, so you want to cook the burger low and slow until that happens. Once the cheese is melted turn the heat up real hot to brown the outside.

The citric acid is in there to make the mixture acidic. Since garlic grows in the ground and is stored in an anaerobic mixture (oil) it needs to be fairly acidic to protect you from botulism unless it's pressure canned.

That's awesome, I remember working at Gamestop the day after Halo 2 came out. We had no copies of Halo 2 and we got to spend the entire day telling irate customers we were sold out.

Please note that Justin sent me photographic evidence of this study. You do not want to see it.

They don't test for PCP in the NFL?

Blue Steel? Ferrari? Le Tigra? They're the same face! Doesn't anybody notice this? I feel like I'm taking crazy pills! I invented the piano key necktie, I invented it! What have you done, Derek?

Excuse the fact that their site seems to be slowly collapsing on itself, but the guys from the French Culinary Institute's tech blog Cooking Issues tested out lime juice and decided it's best when it's sat for about four hours: