When I started elementary I gagged at my first water fountain. It was fine but the strangeness caught me.

That is so preposterous it’s probably true.

Now would be a timely and hilarious moment for you to be greyed again.

Our evolution from TV to TikTok is questionable. I doubt the last person to kill a great auk or dodo would act any differently if they had internet access; they’d probably do the same except post it for likes.

Love bananas of all states but hate the texture of “strings” just as much as I hate the texture of corn silk.

Concur long life with cans in the fridge.

Whatever Rani drinks, I drink one cup more. My skin has sloughed off and I’ve evolved into an ambulatory gel-pak.

I’m also happy that my bio-meat-bag has sensor annunciators built-in.

You had me at family farm.

What if I fall in lust with the author’s photo on the back cover?

I suppose it’s better than watching a tap drip for half an hour and calling it art.

I can’t explain how horrified I was watching Idiocracy. Not funny at all but superficially possible.

I saw nothing in that video that benefited from its medium.

I find primary colours, high-contrast, usually gaudy and punchy graphic design, are all about shelf presence and I’d guess impulse purchasing like gifts near Christmas. I distrust anything that shouts at me.

I believe you’re correct, and your opinion falls within my own simplified tenet of how banning/censorship/negative-knee-jerk never solves anything.

Thanks; I thought you meant in the kitchen. Yeah, small consumer stuff like that just makes me want to break it. Once, I bought a small, grocery store, spice thingy with built-in grinder lid, and it jammed before I could use it up. Also impossible to grip so I couldn’t just overpower it; just set it aside until I had…

Do you recall the style of grinder? It would be interesting to hear more about wrecking with a “sheer amount of shit” as I’d expect a decent burr grinder to be built specifically to crush and last without sharpening.

Or a fraction of 100% if only consumed at home. I’m speaking about tasting better while coincidentally lowering salt consumption. Of course, the article was fomenting restaurant tables, not processed for or prepared at home. I’m shocked, mostly from Gordon Ramsay TV, how much restaurant kitchen stuff is routinely from…

Yes. Your bowl eats sounds uppity without actually supplying fresh ground anyway. They probably grind a day’s worth and resupply tables out of a jar like I suggest. If not, bravo, but it would take away the option of batching this work in prep.

I find the crisp taste of salt on the food surface to be interesting and more influential than an overabundance of salt within dishes. Within is surely necessary, but I consume less salt overall if I cut back on the dish and top to taste when serving. Also allows for different salts, but I find mineral salt brings its…