According to Bruce Schneier, a security technologist and Fellow at the Berkman Center for Internet and Society at Harvard University, you could also purchase a USB condom, a device that prevents data exchange through a USB cable by cutting off data pins and only allowing power pins to connect through.

Believe me, you don’t want that responsibility. I had someone notice my power strip once at a coffee shop and ask if she could use it to charge her phone. “Sure!” I said. “But I’m leaving in about 15 minutes.”

Quick warning that Smile does not work if you make Amazon purchases through your iOS or Android app.

I can confirm that there is, shall we say, a “confidence” bias by end-users against women and POC’s in the Tech Support field. I previously worked on a product support team with a fairly diverse group of people, and there was a non-zero number of times in which a coworker “escalated” a ticket to me because the…

The juicer has pretty much switched me from using fresh lemon juice only when the recipe explicitly calls for it to all the time. I can get a bag of lemons and/or limes from Aldi’s for about three bucks, they last for a month in the fridge, and the zest has become almost as valuable as the juice in my cooking.

(citation needed)

Did he pay for that crown?

I’m surprised a GRID-IT isn’t one of the recommendations, considering how well it pairs with all of the other gear. It’s amazing how much more spacious and organized your laptop bag/backpack can feel when all of the cables, chargers, and batteries aren’t in a giant pile at the bottom of the bag.

This is completely idiotic. An e-mail is a fucking text message. We’ve been going down this path ever since HTML emails started becoming the norm, leading to tracking pixels, remote code injections from malicious retrieved resources, and so forth. By making emails more “interactive”, you’re essentially implementing a…

Hi Claire,

That certainly makes me feel less blasphemous when, per ATK’s recommendation, I put a little fish sauce into Pasta e cece.

You may wish to give this tasting test video from ATK a look:

Like hell I’m spending five dollars on an heirloom tomato to make a single glass of tomato-lemonade. 

Wouldn’t this be considered a “lay-off” rather than being “fired”? Fired implies the termination was due to some offense the employee committed.

I didn’t go into great detail, but yes, all the standard flavoring ingredients go into the IP—garlic, a handful of whatever fresh herbs I have on-hand, and a bay leaf or two. I also sear the aromatics first until browned and the onion half has a nice char on it.

• 1/4 cup stock or water (I like to add a teaspoon of the ham-flavored Better Than Bouillon if I’m out of good stock.)

A vacuum insulated water bottle (no specific brand—I’ve tried a half dozen and they were all satisfactory). I now have one for work, one for home, and one that fits into my day-trip bag.

How does one get flavor to penetrate under the skin of your basic baked/roasted chicken? Pretty much all recipes (sans the ones involving a brine) usually just apply oil/butter and spices directly to the skin. And the skin tastes amazing! But the majority of the meat itself ends up tasting bland.

Finally getting the proper Crouching Tiger, Hidden Dragon after that mediocre Netflix sequel.

I always just assumed he wanted it cold, which is a hell of alot easier to do with shaking than stirring, since the shaker creates a vacuum. The original book seems to suggest the same: