You are doing all the heavy lifting for now!

My mom was doing this in the ‘60s! I don’t bake much, but I’ve used it when I’ve made too many cookies. It works great. 

It’s sort of like going to Famous Dave’s for bbq, isn’t it?

True. I'd written it without the "almost" and then considered that OG is pretty ubiquitous, and that I've eaten at worse, and I hedged my statement to be more correct.

Oh hell, I’ve got so many competing reservations there that I’ll be playing musical chairs for eternity. 

I’ve always considered a choice for Olive Garden to be a choice against a locally owned Italian restaurant of at least equal (and almost always better) quality. Olive Garden is for if you’re already at the mall or shopping plaza, and don’t have reservations at Pasquale’s, or don’t feel like driving there. That being…

This thing doesn’t interest me enough to read the article, nor to vote. It only interests me enough to make this comment.

Ah, crap.

Nashville hot chicken is awesome. But frying chicken at home is a PITA, and messy. You can mix up that spice mix, mess it all over some boneless skinless thighs (or bone-in, skin-on thighs, your choice) and grill it or bake it to an internal of 165°. It’s not the same, because you don’t get the crunch. But if you’re…

I agree, everything I have ever had there has been good to very good. Thank goodness there is not one near me.

I gotta call this one a good idea. It will come in handy when there are just too many things going on all at once. 

Nice car, way too much money. Pass.

Another serious question, because I don’t want to go buy another thing that I might rarely use: Is it better than grating Parmigiano Reggiano, or Pecorino, or Grana Padano, on vegetables? I always have one of those, and a little goes a long way.

All us boomers miss pivoting vent windows. For those of you who never had them; if you had, you’d miss them, too. 

Well, like you said, it is your list. I guess I agree with most of it, disagree strongly with some of it, and shrug and chalk the rest up to personal differences in taste. But I do have a couple comments not related to your actual rankings.

Sincere question: what do you do with the rest of the can of pumpkin purée and sweetened condensed milk? My thought would be that if I’m opening both of those, screw it. I’m making a pie.

This looks like a good used car that will last a few more years. NP.

I don’t doubt they said that, about the credit cards n’ ‘at.

Also, quality stainless cookware is the sweet spot of garage and estate sales. Everyone overvalues cast iron, and non-stick stuff is usually beat to hell. But you can go to almost any yard sale or garage sale and find copper bottom Revereware pots and pans for a couple-few bucks each.

Don’t add salt to water in a stainless steel pot until it is boiling; you’ll get pitting on the bottom. I didn’t find this out until all mine were pitted.