Awesome. The kitchen is always a great place to hack.

I bought some Kicker subs back in high school that had tears in the foam rummer surround. It looked like someone just didn't care for them versus actually blowing out the speakers—the voice coil and the cone still looked good. I cut some flannel to fit the sections of the broken surround, coated the flannel in clear…

Be open about it and state that it wasn't a good fit. Then add some level of explanation by discussing personality fit in the context of corporate culture. I encountered this sort of thing all the time when I did recruitment. The people that understood why they weren’t a good fit and thus unsuccessful at the…

Seems cool. Thanks for sharing.

When you have no history of commenting on the site, you must be approved by one of the site mods or a starred commentor. It's the Gawker was of protecting against trolls. It looks like someone approved your comment and thus you can post moving forward.

The short story is that it puts the power and control mostly in the hands of the larger corporations. This gives them a new, unbalanced power, to control internet content without any form of due process. A site you run could get shut down unjustly, but the system will deem you guilty first and then put you in the…

You'll most likely end up talking to an aid, which isn't a bad thing. Sometimes you'll actually get to talk to your rep if he/she is in the office and actively taking calls, but it's rare. The aids generally act as a means to work on behalf of your rep to handle various matters. Consider them a bunch of deputies. …

All 20 of my extensions worked without any effort on my part. Granted, your experience might be quite different, but I figured I would share. If your extensions aren't compatible with at least FF 4 by now, then I don't think the devs are actively supporting your extensions anymore.

This seems really cool, but that's a big cost for a chef's shirt. My chef's jackets were all $30 a pop and they held up very well when I used to work in a kitchen. As long as I washed the white jackets after a shift, it turned out clean. My black jackets, of course, never looked dirty even if I waited a week to…

It's been working for me on my original droid [code.google.com] I guess it's a hit or miss app.

Not if you're on a tablet. I tried the update last night and it still doesn't provide a tablet interface. I also don't like how FB forces the top stories view on me—I didn't see an option to show the feed in chronological order. I went back to Friendcaster.

Awesome info. Thanks for sharing.

@Cheeseslap. Period.: Start basic with egg pasta. Just make a mound of flour and then drop an egg in the middle, stirring in flour until the mix doesn't take on any more of the flour in the mound on its own. Roll it thin and cut into strips, then boil with water and salt. You don't need a noodle rolling machine,…

@emannthis: I make both egg and non-egg pastas. I've made fresh pastas that work in the oil dishes, but I see what you're saying. I've found that changing the flour types and the shapes to fit the type of sauce works best for me. I've also found that letting my fresh pasta hang dry will yield a good pasta for the…

Drop a poached egg on Cacio e Pepe, or stir in an egg yolk while everything is still hot. It makes it rich and even more delicious. That pretty much takes you half way to carbonara, but the egg is an easy and tasty addition.

I use DesktopOK [www.softwareok.com] It's not fancy, but it automatically saves the icon layout at defined intervals for your current resolution, so I can have a layout for my laptop when it's docked with two monitors, and a layout for when it's not docked. It works pretty well.

You'll most likely need to go to a gourmet or specialty food store to get a tub of rendered duck fat. You could order it on line too. You could also use goose fat if you can actually find it (it's not a commercial item in the US). The process of making the fries is just the same as making fries in any other oil. …

The availability of huge containers of duck fat needed for deep frying is the most important development in cooking since fire. Wow does my belly love duck fat fries.

Very solid point on your side note. What also gets me is that the "myth" of requiring more protein neglects the ways in which weightlifters will get their protein. It's not just about eating a shitload of protein, it's about when you take in the protein. That's why we have recovery shakes after workouts.

I guess it's natural for people to be curious of something they don't generally encounter. Unless you mean that the people are being lame in the process of asking questions by touting their desire to eat meat as if you're inferior or something. I could see that getting pretty annoying.