@Seeräuber Jenny: That's actually what I was thinking. And yet, there has been no update to he mushrooming post.

1.7 million phones! That means users have probably completed more than ten thousand calls!

@prupert: [radishmagazine.com]

@direwulf01: They also suggest later that the most important information is if they are tasty. I would say that whether the mushrooms are life-threatening is a little more important.

@GetOutOfBox: I would say in a survival situation it's even more risky, since if you make a mistake, you're probably alone and therefore screwed. Of course, if it's eat mushrooms you don't know about, or starve to death, then hell, hope they at least taste good.

Jason, will you please do an update and a post about identifying the very dangerous varieties of mushrooms out there, especially those that are very similar in appearance to safe mushrooms?

@adventurat: We should also take the warnings off cigarettes and alcohol and when you get certified to skydive all you have to do is take a written test.

"...when Carico was in the state attorney general's office and prosecuted Carico on a drug charge. In 2005, Carico became a judge..."

@Givafuk: Haha. That would look really bad or really good depending on who's looking.

@iphone_myphone: Facetime has Chatroulette feature?

@Richard Cook: It's like, if you hate the (old, now, I guess) single button mouse on a Mac, you use another mouse instead.

@Decad3nce: Only bad ideas were listed.

@b.picolo: Do you ever go to the buffet just to get free bread? It's like that.

@jonny6pak: I actually hadn't really thought of that either until I read your comment about moisture and burgers. I bet that it would help especially with fresh ground burgers where the meat is still loose, so the liquid would move around easier, and I imagine would "drain" down towards the center when you flip it…

It's an ALIEN!

@jonny6pak: Heat doesn't just move through moisture. When you flip the steak, the heat will both leave the meat and go into the air, and also transfer to the cooler parts of the steak. Just as when you pull a steak off the grill and the heat carries over (so the center, where you would temp it, raises a few degrees).…

@yeahman: Salt does affect proteins. Salt does not dry the surface.

@jonny6pak: And of course, you won't get those gorgeous grill marks if you're moving it around a lot.

@jonny6pak: If you turn it over the low heat zone often, it will cook through more evenly, then you can get your crust over the hot zone.

@Had a brain tumor for breakfast: What about who I don't want t- oh.