@jeffk: Anything with a golden flavor nugget is the best thing ever.

@UnStatusTheQuo: The purpose can also be to minimize accidents due to increased road hazards. Active zones shut down for the day may still require one lane to use a shoulder, or traffic patters may be changed all together. In those cases, the reduction in speed seems justifiable. But in those cases where the only…

@jupiterthunder: I would rather they be fully masked or highly visible. The some-what hidden spots most state troopers in my area take often lead to a lot of people slamming on breaks in the last minute, which I'm sure creates the most safety hazards. I'm sure that's common everywhere, unfortunately.

@dsh: I would love it if Gawker made a kitchen blog. "Gizmodo Food" would be amazingly good, and probably amazingly horrible at times. I can see a lot of articles about the misuse of sushi USB drives.

@I-Love-Gizhacker: I think it's called "cross promotion" in the biz. Giz posts about LH articles as well.

Looks cool, but I'm not going to pay for a service unless I know for certain a portion of the money is actually making it into the artists' hands.

VOTE: OS Managed defragging

@TheAxMan: Right on the money, sir.

@GitEmSteveDave_♥'sRenegadeIrishman: Interesting. I don't know, I still don't feel comfortable with this.

@Phil J Park: True. Enjoying one's self is certainly a good rule. I think the guidelines presented here are better suited for someone trying to enter into the world of so-called fine dining. It's easy to blow cash on unnecessary fanciness that ads little to the dish if you don't know much about this segment of the…

I love truffle oil, but it does up the price of restaurant menu items considerably. That's one ingredient that has a high profit margin. If anyone's curious about the ingredient but doesn't want to blow the extra money on it in a restaurant, just buy a small bottle and put it on some french fries or in garlic mashed…

Would a coffee maker provide enough heat to remove any risk of food poisoning? My impression is that it would cook the meat, but the bulk of the cooking time would be done at too low a temp to kill off bacteria and what not.

Woah, flashback to management school! One point, this isn't always good for large projects. Look at the project and see if has multiple sub-projects. If so, use S.M.A.R.T. for each of the goals of the sub-projects. Well, assuming you like S.M.A.R.T. goals in the first place. Personally, I've seen it misused so…

@GitEmSteveDave_MakesUJump!Jump!: The bowls are the best. [www.amazon.com] is the one I have. I get better results than using a paper bag. Yeah, it's sort of a uni-tasker, but it's worth it.

@moe52: I noted this above as well. This article notes the Chef's Choice sharpener. I've used this in the past and it alters the edges. It's not a good idea to alter the blade edge drastically. The knife will be sharp, but you may just end up with a really large steak knife because of the altered edge.

@moe52: This article notes the Chef's Choice sharpener. I've used this in the past and it alters the edges. It's not a good idea to alter the blade edge drastically. The knife will be sharp, but you may just end up with a really large steak knife because of the altered edge.

@Babboa: I don't disagree that the one sharpener I listed re-profile's the blade, but it's done the least amount of damage out of all the sharpener's I've used in a Kitchen. I think you're point of using a steel is well noted. I use a steel before every knife use, I keep my knives clean and dry, and I have them…

@danger the pirate (now with google voice!): Unfortunately, these tools may not be designed for the knife in use and may alter the edge angle. It's better to just get your knives sharped by a pro once a year and use a steel before each use in between the sharpening session. There are sharpening stones that have…

I make my own pasta, bread (with home-grown yeast), pizza with that same yeast, beer on occasion, wine is regularly fermenting in my house, I make my own liquors, salsa, and ice cream. I would own a farm if I could build it in the city. I try to garden, but I don't have enough space to do anything beyond herbs. …

I really love the DIY spirit in gardening, canning, and so forth, but this one doesn't seem economical. I looked at the cost of buying a really good butter versus this method and I'm going to stick to buying butter. A brick of Kerrygold or a roll of butter from the local farms tastes great and is easily accessible…