u/mindstormer12

I promise you you won't be able to taste the difference between regular and inverted. Hopefully there is a lesson to be learned here to avoid going against the recommended usage of the tool (for obvious reasons, you're applying force to glass on a device not designed for that, i.e. lacking stability as you've witnessed). There is high risk and no reward.

Why would anyone care?

It doesn't matter the type of kettle, what matters is being able to measure the temperature of the water. You need to be able to control all the variables that are feasible. You can get a thermometer or there are plenty of cheap temperature-controlled kettle.

Doesn't make any sense, it's the same for devices at any Apple store in all other countries. This doesn't deter the existing thefts.

You know cooking in general builds seasoning, right? A pan wouldn't be be confined to the oil it was initially used for seasoning. Polymerized oil is just a hard surface that feels like the surface of the pan, the additional seasoning on top of that will develop the same regardless.

I wouldn't be so fixated on material since there's quality of material to consider. Long-lasting clothing also has to do with how much you general use it e.g. people might claim they have a wonderful winter jacket that lasts for many years but is only used 3 times a year where they live), whether you only air dry, use fabric softener, etc.

It's also not as simple as synthetic vs natural materials being preferable--they have entirely different applications. Synthetic sheds microplastics but a composition of some in e.g. socks prolongs their life. Synthetics perform better in performance-related activities like wicking sweat or dealing with the weather, but e.g. synthetic down permanently loses their loft over time and natural down would be more durable in that regard.

In general, I default to natural fibers and only carefully choose synthetic blends for clothing for some outdoor applications or when they endure more wear and tear like socks. It's more comfortable and better for the environment.

(use-package org-agenda ensure: nil)

How do I know org-agenda is a valid "package"/"feature" and if I have my own provide that it will not potentially conflict with an existing one (I know people have emac config files like my-org-init.el to prevent conflicts e.g. with their own org.el)?

I tried to search load-path for regex matching something like provide.*org-agenda but can't find a builtin file that provides that whether from the Emacs system package or from my own config, yet it is valid feature because making an intentional typo has Emacs complaining.

When do you heat pan, then add oil and aromatics vs add oil to cold pan and either add aromatics and heat to temp or add aromatics to heated oil? Here's an example where shallots and oil are added to a heated pan, while in aglio e olio (garlic oil pasta), seems like the consensus is to start from cold pan to slowly infuse the garlic into the oil.

In other words, why wouldn't you want to always start cold and infuse?

Damn, used them dry before so the oil doesn't splatter from the moisture and wanted the concentrated flavor, will rinse them from now on then. I guess anything dried should at least be rinsed if not soaked.

This is not meant to be a doomer post

Then proceeds to be one of hundreds of low-effort, low-substance doomer posts on similar subreddits. One thing that's apparent is that people who are lazy and/or lack skills and talent will always absolve all personal responsibility and blame the system for all their lack of success while others find ways to continue to thrive.

Stainless steel also scratches... the only concern with scratching is whether it's a non-stick surface.

• On the occasion update of packages installed, I want to track the existing version vs. new version to review changelog for the packages and also want to version control the versions of all these packages for reproducible config. This is where a third-party package manager comes in and you'd recommend Elpaca over a potential native solution?
• Is there a point in autoloading package (functions) if you're running emacs server where startup time is irrelevant, especially for functions you're likely going to use throughout a session? It seems it's recommended to autoload as much as possible but I feel like most people have a long-standing instance of Emacs and might be preferable to frontload anything that's not rarely used on startup instead of loading them when needed which is when you don't want to see a performance/delay hit.

Winter in Philly, want to grow things like herbs that are useful to have year round. Any tips to maximize yield? Starting from scratch, want to plan more than using random-sized containers, soil, and seed or existing stalk. Not sure to grow indoor vs. outdoor.

Also, is there anything I can prepare now for growing other things (anything easy to grow or have high yield and are worth growing over supermarket alternative) outdoors?

Why would there be waste when there's ways to extend their life depending on the protect, an obvious one being freezing? This is the basis on meal prepping. Dry goods like beans, pasta, and rice last a long time without any special consideration.

Anyone have any experience with reinstatement challenge to restore expired AA miles due to inactivity? Not sure if it's still available and the typical requirements. Could a biz card be opened instead? P2 let 100K+ expire and the AA card is closed. Is everything by phone or is there indication that the terms of the challenge is attached to an email message so that it can be referenced?

This is easy to debug on your own, just create a new profile and test. Slowly add parts of your config until you've encountered the same issue.

No one can guess what specific issues you're having without any more info. Clearly it's not an issue most people have.

Better to defrost pieces of raw protein like fish, chicken, and scallops on rack or in a bowl directly where they are in their own juices?

I just pick a bank that doesn't offer ever offer good bonuses.

Keep the wet fruits separate from the mixed dry fruits, it's what makes them mush. Better yet, separate everything (cutting them up if you have to) and piece together before eating. Same reason why some salads hold up much better than others--water content is the enemy. Vinegar soak beforehand would keep them a little fresher longer.

Of course not, because wok hei imparts a desirable quality to the food not achievable in "normal" cooking. Why else would you need to powerful burners to output enough energy to achieve wok hei--for theatrics? Technically, heating past smoking point does not mean wok hei is achieved, people just associate the act of cooking very fast on very high heat with it. People crave barbecue, desire a nice crust on their steak, etc. the same way wok hei is desired.

Honestly most of all your questions are evidence of being too deep in the rabbit hole. Smoke meats are a type 1 carcinogen. Wearing synthetic clothing like polyster means shedding microplastics that you breath and your skin pores are exposed to. When you go out to eat, you're at far greater risk with regards to your health than simply achieving wok hei every once in a while at home. Cooking itself produces carcinogenic compounds, not just deep frying.

Unless you are willing to give up all that and only eat what you produce and raise, the concerns are moot. I'll just throw out a fun fact that also have has no basis on the topic of wok hei and health: wok hei is a Cantonese term used to describe a technique of Cantonese cuisine. Youtube videos of achieving wok hei lead to Cantonese chefs in Hong Kong and China. Hong Kong people enjoy the highest life expectancy in the world.

My advice: just get a wok, you're not likely to achieve wok hei in a home setting (neither are home cooks in China) but it is still the most versatile cooking vessel that can be used for most things you'd use a frying pan and also allow for steaming and deep frying in the most efficient manner (you don't need as much liquid/oil for the given volume of food you're cooking compared to a dutch oven).