gfweb

Whatever you mash it with...don't frigging burn it. 😀

Reads like a BS article designed to provoke responses. As far as liking chicken...its a vehicle for sauces or fried coatings. Naked chicken is unremarkable.

Gas is in their crosshairs. @paulraphael rightly points out that any cooking makes pollutants.

Theres also a single decent flight dfw to ogg on american.

That's the thing. I've been to HI about 40 times for business. Its a long day getting there and the airlines fly some decrepit planes on that route. You seem to fly in First. The front of the plane to HI is nothing special and not cheap. Paris is closer by half a day.

That's not how non-competes work in the real world. Trade secrets are rarely at issue. You can fight a non-compete, and maybe even win, but it comes at a cost.

Outside of immediate use in a sauce, I cant think of a use that for which it would be better than a little starch out of a can

Clearly you know more than lawyers and the FTC (snicker). FWIW "all" encompasses a lot of ground.

Non-compete clauses have been invalidated by FTC. But it doesn't start for 6 months and is sure to be challenged. It can't be counted-on yet.

Glad you are back. Sorry its still cold up here.

https://www.ohkdog.com/menu I don't understand. Are these fried cheese/corn dogs? They look unappetizing. I wouldn't mind a kimchi dog at all though.

Indeed. I can't see the use or wisdom of remote starting my oven. (was food left in there all day at room temp to start spoiling?) I suspect that WiFi looks good to engineers and marketers who never actually use the product.

The interior of my BSO after 4 years of daily use

I've never used the self clean feature of my ovens. They look pretty clean to me....not sure why they don't get cruddy.

I'd say translucent is the stage before browning.