At that price point, I would be looking for pre-owned iPhones. Why iphone? Because they keep updating their software longer than any other manufacturer.

Torn on this one.

On the one hand, there’s a lot of great metal, it’s obviously not all garbage.

On the other hand, I love winding up those people who get all bent out of shape about how one or more of those genes “isn’t real metal” so I kinda still appreciate the post lol.

I have 21 crowns plus a partial in my mouth, being this shit on!

It’s worth the trip, I promise. I grew up in Phoenix so I didn’t see it for a long time. It’s nuts. It absorbs sound really well, so after fresh snowfall, everything is so quiet it’s surreal. And then you hear the sound and sensation of walking through it, which is an experience in and of itself.

So you’re one of his dupes, got it.

As much as I love shitting on the rosary rattler megacorp, they have nothing even approaching exclusivity in that department. They’re just the biggest organization in the world (that I know of) that gets away with actively spending money covering it up.

By far my favorite is to have a squirt bottle of water next to my stove. It’s great to have throughout the cooking process, especially if you’ve moved on from Teflon bullshit and are using a pan you pre-heat. To start, you put the pan on the heat and squirt a little water in it. When the water evaporates, the pan is usually in the 350F-400F range. Then when the pan is dry and heated a little more, you can squirt a few more drops in to see if the Leidenfrost effect has taken, uhhh, effect. The way you tell is that the water just dances around on the pan instead of behaving like water normally does, and it’s how you know your food won’t stick, it is at this point that you add the oil.

Moving on to the actual cooking, let’s say you’ve thrown some chicken thighs in the pan and you’ve built up a lot of fond (the brown bits that form in the bottom of the pan) and the chicken is almost done, but you’re not planning on making a sauce. Deglaze the pan with little squirts of water targeted directly at the fond and rub the chicken thighs over the area where the water is deglazing and suddenly that fond is sticking to your chicken thighs, resulting in a better crust and a cleaner pan.

Speaking of cleaner pan, once you’re done cooking and plating and you have a hot dirty pan, squirt enough water in to cover the bottom of the pan and then go eat. When you come back to the kitchen to clean up, the water will have broken down the shit on the bottom of the pan and will steam the sides of the pan, so the pan will wipe clean as easy if all you did was fry an egg.

Finally, I stopped putting milk (of any variety) in my coffee, but I wanna be able to drink my coffee right away and it’s too hot when it’s made fresh, but I’ve got a bottle full of room temperature water (all the filtered water in my house comes out ice cold) sitting right there so I can cool it down that way (I brew my coffee pretty strong so watering it down isn’t a big deal).