Try not to accidentally become a competent process engineer

There’s at least one instance on futurama where a space ship is flown through a drive-through that’s just out in the vacuum of space

Call me crazy but I wear gloves when cleaning toilets

Some sink plungers have a collapsible flange hidden inside

If your goal is just to prevent glare from direct sunlight? Maybe a purely passive diffuser is what you’re looking for

Don’t remember where I heard it first, but I always love to hear it.

“Whenever someone brings up bikes, suddenly everyone needs to move their refrigerator 100 miles in the rain”

Oh you can bet madden is gonna be littered with sports betting app ads

Easy enough to imagine a driver (understandably) swerving to avoid killing a cyclist and losing control of the car

As is the case with every sane driver on the road. All the same, pedestrians are hit by vehicles every day.

With the volume of car travel in the world, it is a statistical certainty that people will make mistakes, be it distraction, complacency, fatigue, whatever the cause. An abundance of these high up, flat-fronted vehicles create a scenario such that WHEN those mistakes DO happen, they’re far more likely to end a life. To suggest that people should just be better drivers is essentially just wishing the problem will solve itself.

Not just that, but also the occasional trip that does end up needing a car will be much less annoying with fewer people on the roads

Driving time is dead time. Train time is time that can be used for reading, napping, watching something on your phone, whatever

I would imagine the curvature of a highway is too tight a turn for a HSR to make safely, if “building rails along highways” was taken literally. I could be wrong though

Absolutely. Long dry brine is the preferred method, but if you just remember an hour before it’s rime to cook, it’s better to wait until just before it goes in the pan.

If you don’t have the time (or the foresight) to salt it hours ahead, the next best alternative is to salt RIGHT before cooking. If you salt 10-30 minutes before, osmosis will draw moisture out of the meat, which will then either be wiped away or evaporated. Salting hours ahead of time gives the moisture time to diffuse back into the meat with the salt it dissolved.