Let's have a big argument about condiments.

This is used for post-game analysis, not to figure out what's happening live.

Speaking as someone who played way too much BF3 I don't think BF4 is more than an incremental upgrade on this generation of consoles. Jumping to 64 players on the Xbone and PS4 is neat though.

All speculation, but based on the BF3 Beta:

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.