Agreed. The extremely low APR mentioned in this article makes this situation unrelatable to most people.

I guess everyone got one for Christmas, and has no idea how to use it, because the amount of articles, and social media buzz, I’ve seen on these has been unexpected.

Do these not come with a user manual?

My wife and I have three checking accounts. We have our own personal separate checking accounts, and a shared checking that’s mainly only used for paying toward student loans. The shared account has a savings account tied to it, so I keep a minimum of 2k in it to avoid a fee. I keep a buffer of 1k in my personal…

I had a type of dracaena that required distilled or bottled water. The chlorine in the tap water would turn the leaves brown, and could kill it.

Bourbon is a type of whisky, so I’d think so.

Oh nevermind then. I thought it was longer than those for some reason. Carry on.

And interior/exterior body styling

Most of those cars are taller, but also not as long. Interior cargo space in the Crosstrek is impressive, but it’s literally the exact same size as an Impreza hatchback.

You should check out Psoriatrax shampoo. It has the highest amount of coal tar on the market, and helps clear up my Psoriasis. It also works for dandruff, and since it has a different active ingredient than Nizoral, you could even use them both.

I get bad psoriasis flare ups from time to time. When it’s really bad I use Psoriatrax shampoo until it’s gone. It has the highest concentration of coal tar that I could find, and I buy it on Amazon. It also treats sebhorric dermatitis and eczema. So if you need something stronger, then give it a shot.

Didn’t say it was one or the other.

For those who can’t get Halibut, try some Pollock. It’s a nice meaty, flaky, whitefish also.

I’ve tried some fish at lower temps like 122, and I’m not a fan. It can have a slightly raw look and feel to it. Even through it is fully cooked, it can be unnerving. It would be fine with a nice heavy sear, but sometimes I like to sousvide fish then chill it immediately to have on a salad.

I’m down for some sous-vide lobster rolls.

Chefsteps tested this and their taste testers could not tell the difference when cooking from frozen vs fresh. The general rule of thumb was to just increase the standard cooking time by 1.5x

Good idea. I was using foil but it would end up tearing after a few uses.

I’ve had one of these 10 packs sitting in an emergency prep wishlist I made a while back, and they’re about the same price as usual. Maybe $0.30 cheaper...

I’ve had one of these 10 packs sitting in an emergency prep wishlist I made a while back, and they’re about the same…

After you call the doctor

I’ve been wanting a carbon steel wok for a while. Alton Brown did a segment on how to pick a good one, but most of that info probably doesn’t apply to standard pans.