Massillon is football. I've never seen a town more intense about high school football than Massillon. They do have rich history and they stick to tradition. I have a feeling the entire city is furious at Strickland now. Anyone not familiar with the high school team or the city should read the wikipedia page [en.wik…

@Divine-Shadow: I think the inherent message behind the gag is apparent and certainly holds some truth with respect to those who vilify science. But that is not my point. My point is that I just don't giggle at the fake product. I've seen much better pokes at religion—this one just didn't do it for me.

I love blasphemy just as much as the next heathen, but this just seems lame IMO. To each his own, I guess.

@NorwoodIsMyHero: lol

The only thing I hate are reply emails that only say, "Thanks" after I take care of a job. I don't need the extra email claiming space in my inbox. Beyond that, all of these complaints seem to fit more in the pet peeve realm.

@CaptainChickenpants: Wow, and here I was excited that I got 2 trillion years.

@raumkrieger: I had the same experience.

@morphdreamer: It should be [extendopera.org] - it's a useful site.

@Rod MacLeod: That's actually a really good idea. Someone get this to Google stat!

@chripuck1: Probably referring to the stronger graphics processor, DDR2 memory, and Bluetooth 3 compatibility. It's debatable whether the Super AMOLED is better or worsse than Apple's "Retna" display, so I don't think that one really counts. I don't know if one is an entire generation ahead the iPhone, but it's got…

@capitalH: For question (1), I think it was meant to give the reader a reference point for graphics power.

@jacobestes: Awesome info. I was so focused on the burger realm of thought I passed over your point completely. I do wonder if the moisture helps the heat travel faster when cooking a hamburger. Ugh, all this talk of food is making me hungry.

@Eric Londaits: I don't disagree with that at all, and I'm glad you noted some of this. I would never eat a raw hamburger I didn't grind myself. To be honest, I know where my meat comes from and I know the process it's gone through. I wouldn't recommend someone eat steak tartare from just any random beef source. …

@Adam D. Kline: The flipping part isn't always because of the work/time involved in a professional kitchen. When I worked as a cook in a few steak houses, the flipping issue depended on the cooking method itself. We couldn't constantly flip a steak that was running through a crazy hot wood fire—you would burn…

@mrchhas1: IMO, I think you phrase the issues with #5 the best out of all the comments. I do think the visual appeal of food is important even in home cooking, but I really want to test whether flipping a steak often vs. once on both a flat top and a fire grill has any difference in taste and internal appearance. …

@dizizsammy001: As long as it's fresh and you haven't let it sit out for a super long time, it won't. Letting the steak get to room temperature will put it in the danger zone for bacteria growth. With that being said, I eat raw steak all the time and I'm alive and kicking. It's great!

@Douch3er: That's an interesting article—thanks for sharing. Ground beef has more space for moisture to move. The moisture flowing through the burger's loose texture will heat up and to move to the top of the patty , from I assume is a capillary action. In a dense steak, the moisture will not flow upwards, away…

@DaveyDreamer: I had a ton of problems when I first started using GV last year. I was only using the voicemail features, but it kept failing. It started to work properly after I called into the voicemail system rather than using the web interface to handle the setup. Maybe that will help? Sigh, I wish I knew the…

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