Yeah, the 2 ton carnivore fended off by an 8 year old with a weapon invented so long ago the origins aren’t clear definitely shows how “screwed” humans are.

Related: people who go surface street speed up the onramp. You need to be going at the speed of the highway traffic by the time you get to the top! I’ve seen it everywhere, but I swear to god it’s worse where I am now than anywhere else I’ve lived.

This is problematic even based on their own examples. They give a pumpkin pie slice as an example of ‘toast’, but a whole pie would be a bowl/quiche. Similarly, they say a piece of fruit pie is a taco, but a whole pie of that sort should be a calzone. You shouldn’t be able to alter the taxonomy just by cutting it into…

Using a pressure cooker as the boiler of a still is an age old trick.

6" is pretty high. There are some stock cars which couldn’t clear that.

I mean this 100% seriously: I want one of these and a Challenger so I can pretend I live in a future as envisioned in 1978.

Most pressure cookers (including Instant Pots) use gauge pressure rather than absolute. That means that at high altitude they’re still faster than ambient pressure cooking, but not as fast as at sea level. The general rule is to add 5% to the cook time for every 1000' above 2000', so in Denver that’s only about 2…

I know I’m wandering in here super late to the game, but someone did this test. Spoiler: it’s highly dependent on what container you use.

My friend’s 986 Boxster is the same.

There’s a sequel?!

My first car (83 Accord) had a change container left of the wheel. It made sense, but I’ve never seen it on any other car I’ve driven.

What do you eat with pizza? There’s the salad, if you like salad, which comes before the pizza. But what do you eat with pizza?

The EJ motor design is about 25 years old, but it’s only in the STI since 2015. The FA/FB motors in the other cars only go back to 2010.

I got excited when I saw “Mini” and “iPad”, but I guess I won’t be replacing mine yet again.

An old roommate used mayo: extra eggs along with your oil, and an emulsifier so everything mixes better. I’ll bet ghee would be a good choice too.

Canadian universities pretty much all have this. My old boss was Canadian and complained about their absence in the US. I only know of Rice (in Houston), which has two: one for grad students, another for undergrads. It’s also an openly wet campus (drink what you want where you want) which is fun.

Well... I'm never sleeping again. 

Once you get sick of ziplocs, it’ s worth noting that a basic 2000-series FoodSaver is often on sale for about $50 at CostCo or on Amazon. That’ll work great for most SV cooks.

compared to the stuff I vacuum-seal via my FoodSaver, I find that the displacement-sealed bags tend to float more often while cooking. I don’t know why.