Man, my friend's incredible ribs scored low just for a plain presentation box.

Nathan's point hits home. I was just as stubborn about hiding wires until a client showed me their raceway setup. @davidprice had the right idea all along, it's a game changer for quick jobs.

My ten year old coffee maker started blinking error codes last week. A firm smack on the side fixed it, no software update required. Sometimes the old ways really are the best fix.

But saying salt wrecks dough structure seems a bit extreme. Have you ever thought that a little extra salt might just make the cookies more interesting? Texture isn't the only thing that matters in baking. I've messed up recipes before and still got something totally fine to eat. Why do we always stick to exact measurements anyway, shouldn't cooking be about trying new things?