Or...rinse properly. I don’t put my nice glassware in the dishwasher because I’m paranoid the heat and agitation will damage them. But I use soap. I just make sure it’s all rinsed away. Seems pretty straightforward, I dunno.

The ones that are 24 characters long, include numbers, characters, and upper- and lower-case letters, and are all unique from each other? Yeah, I think not.

Had to choose between gas and electric for my recent kitchen reno. Went with induction because of concerns about air quality, and I’m never cooking any other way again. Induction is quick, powerful, and doesn’t heat up your kitchen. And unlike other electric cooktops, because it doesn’t rely on heat conduction, it’s…

I will suggest Semantle and Redactle. Not letter puzzles, but daily language puzzles. Semantle chooses a common word each day, and has you find it using words that are closer and closer semantically, i.e., typically found in proximity to each other in written passages. Not synonyms, exactly, though there are a lot of…

Or maybe don’t tell people how they should enjoy art, especially as you seem to be keen to abandon the intent of the artist, which doesn’t seem wise. I liked the ending of A.I., because I understood what was happening. The movie is incomplete without it.

I updated Chrome all the way to Microsoft Edge, and I couldn’t be happier.

Please Don’t [Use] Bitcoin

Interesting, because J. Kenji Lopez-Alt did about the most thorough testing I’ve seen on this, and according to him, it’s all in the ice bath. Size, color, age, all irrelevant relative to how quickly and thoroughly you chill the eggs in an ice bath after cooking.

It’s not, some people are just resistant to change.

Sorry to hear it. The 5/5/5 method has saved me so much trouble. J. Kenji Lopez-Alt’s research says the main culprit is insufficient cold crashing. If you’re not using a proper ice bath, you’ll get stuck shells every time. Doesn’t matter what size, color, or age your eggs are.

If you trust them to be correctly hard-boiled, sure. But just so you know, when someone offers you an easier way to make something yourself, “just get it premade” is about the worst comment you can offer. It adds nothing.

So much this. When it was finally time for me to buy appliances, my first instinct was to go with the cheapest finish that had all the features and quality I needed. A sheet of stainless steel doesn’t make your fridge colder, or your dishwasher cleaner. But then, because I’m married, I bought black stainless, because…

That depends on how closely you need everything to match. I have a fridge, oven, and range hood that are all “black stainless” and because they’re all from different manufacturers, all have slightly different grain and color temperature. Did I notice that when I installed them? Yep. Do I notice it now? Not at all.…

I mean, if you missed the part where it’s harder to clean, more expensive, and not magnetic, then sure, no reasons at all. Now, if you’re arguing that those issues are non-issues, that’s a separate discussion. But just because you can afford stainless, and don’t mind how institutional it looks, and can hire a maid to…

And sometimes it has nothing to do with the alloy on the surface. My fridge has a black stainless facing, with an additional thin layer of a magnetic material that lets magnets stick. But if you have standard non-magnetic stainless, don’t fret. Command adhesive strips exist for a reason.

Nah, it’s neutral enough that it should stick around for a long time. The tendency to think of stainless as “premium” per se, however, that will likely wane. I have seen (and currently own) non-stainless appliances that look very nice indeed. As the article points out, it’s no longer a choice between stainless, or…

I’m split about 50/50 on whether I use butter or mayo. I really like using mayo, but only if it’s homemade, because I can put some flavor in it. And if I don’t feel like making mayo, butter it is. Still haven’t pickled my grilled cheese, but I do have some American cheese in the fridge, and a damn fine pickle relish...

Oh yeah. Bought a house with dark cabinets, laminate countertops, carpet in the basement and on the second floor, a wood fireplace, and a tiny pantry. Refurbished the kitchen exactly the way we want, with quartz countertops, ripped out the carpet and installed bamboo and laminate floors, and gutted the pantry and…

So, as with everything else from the organic industry, it’s a lot of hype with not a whole lot of practical benefit. I hear they taste better, but I also can’t afford $6/dozen, so...oh well, I guess.

Who on Earth doesn’t use screen protectors? Designed and installed correctly, they are undetectable, easily replaced when damaged, and ridiculously cheap, relative to the cost of the phone, or at least the cost of a new screen. They’re a no-brainer. I’d say the same about a case, though cases tend to be way more…