Sometimes it’s about having a specific size of food to cook properly, or provide a certain texture for certain dishes. If you’re not making something that requires that sort of specificity, for the most part it’s fine.

And why THAT knife? 

The solidarity among food service workers is great.

There’s unskilled labor and there’s low-wage labor. They aren’t necessarily the same thing.

If McCain doesn’t die and get replaced by our dipshit governor in Arizona AND if Flake actually lived up to his threats, this might work.

My wife doesn’t care about such distinctions, so I’ve started hiding the EV in cabinets to keep our smoke inhalation to a minimum. 

I think there’s two schools of thought here. You tip because you empathize with them (usually my position) or you tip because they did a good job. Now that I finally am making decent money, I tend to do so because I always appreciated it when someone saved my ass with a nice tip. 

I keep both on hand. EV for low heat or no heat applications and virgin for higher heat. 

Yeah, and if you’re not used to the flavor it can put a lot of people off of a meal - even if you use the good stuff. 

I’ve been using vegetable ghee, which is probably the least healthy oil on the planet. But it’s tasty and works great.

I don’t understand the love for Spanish oils. They’re generally mild but astringent to the taste and, if they’re extra virgin, still have a low smoke point. You may as well be using canola at that point.

Former barista here. Yes. Jesus, please. Tip us whatever you have. Pennies, bits of foreign currency, free sandwich coupons, kind words, anything. Even at Starbucks, where the machines do literally all of the work for them.

Man, the D-Back bullpen is a gaggle of weirdos this year. 

Have you ever read the book “Rats, Lice and History” by the weirdo epidemiologist Hans Zinsser? He describes it as a “biography of typhus,” which sounds kind of bizarre, but it’s weirdly hilarious and definitely worth your time.

*Applause* 

I always appreciate cities that make it easy to get into town from the airport.

The heat and moisture are not great for knives especially if water gets in cracks in the handles. My mantra with my family, who have learned to follow it to keep me from being a passive aggressive pain in the ass, is “sharp knives do not like water.” Use it, rinse it, wipe it, hang it.

He may be pretty good in Europe, but I’m skeptical about Doncic’s ceiling in the NBA. I’m sure he’ll be decent, but if you check the box scores in the latest championship run he wasn’t exactly a world beater. He’s like a slower, less agile version of Devin Booker with a way worse shot selection (which I think explains…

This is absolutely true, although it’s really pretty tolerable 80% of the year. Even the summer usually feels like you’re being slowly baked in an oven. 

I teach at a university in a part of the world that is frequently blown to pieces by regional and international powers and there’s a lot of cynicism among my students over the utility of international law. Certainly, laws governing warfare exist, but they are applied selectively according to the identity of the…