Ha, having just watched True Detective: Night Country I should have thought of that! But the video says it’s at 20:00 which is definitely night to me.
Sorry I didn’t get this in earlier, I spent most of the 19th-21st following up on a (minor?) heart ablation surgery for my father so didn’t post or read much.
When it comes to a totalled car (speaking as a former adjuster) while the other posters have individual details correct, they’re not explicitly mentioning a huge included cost: labor.
The cost to repair is, of course, not just the PARTS that go into the car, it includes the labor. A recent-ish cite for repairs says the average cost per hour is $75-$130.
So, if it’s something that is pretty bad, but not terrible, but’ll still take 10 hours to fix, even ignoring the parts, that can be a grand right there. Combine that with parts, and differing state requirements regarding aftermarket / non-OEM parts, and a LOT of even fairly newish vehicles get totalled fast even if largely mechanically sound.
What’s funny from a consumer POV is when the reverse happens. At least once I authorized a repair for a car based on an repair estimate provided by an in-network shop. They got 2/3 of the repair done, and then figured there was substantial (and probably not from a prior incident) addtional damage they missed - taking the total estimated repair cost a few grand over the actual value of the car. But we (my employer) had already confirmed the repair, and had sunk enough into it in parts and labor to the point we ate the loss (I do think the shop got a nasty-gram and a standards review though).
That reminds me, back before COVID I was commuting home from the office. I was stopped at a red light, when an ice cream truck pulled up from the side street and stopped, even though he had the green light. A pedestrian walked up to it, handed the driver something or received something from the driver or both (it was hard to tell from my vantage point). Then the pedestrian walked away and the ice cream truck drove off. I am pretty sure I witnessed a drug deal.
For a few years two women ran an ice cream boat in St Martin. They’d go from beach area to beach area, pull in close to shore, and anchor. Kids & parents would Wade out and buy frozen confections.
The women wore tiny bikinis and leaned way out to serve customers, so many of the kids’ dads would wade out to get their family’s treats.
Personally, I’m not all that into ice cream.
I empty the dishwasher based on what cabinet or drawer the items go into, not what rack they are in. I stand on one side of the dishwasher and put away things that go into cabinets I can reach from that side, then I step around to the other side of the dishwasher and put away things whose cabinets I can reach from that side. Seems like unnecessary work to walk back and forth just so I can empty the complete top rack first.
Other on the dishwasher poll: I have a countertop dishwasher; it only has one rack.
We have two drawers on our dishwasher, each can run independently, and each has only one rack.
I always empty from the bottom up. Otherwise, manipulating an upper rack tends to drip water onto the lower levels.
mmm
My new dishwasher has three racks.
But i start by opening the middle one (where the mugs and plastic containers go) and shaking off any excess water. And maybe remove any glasses that are actually dry. Then i leave it open for a bit to finish drying…
But finally, i unload the top shelf, because if i don’t I’ll forget. (Except sometimes i forget and don’t clear that shelf.) Then i tend to remove all the stuff that goes in cabinets to the right, and then the cabinets to the left, and finally i put away the flatware.
Bottoms-up is my strategy as well, for the same reason. Far too often a plastic cup or food container will flip upside down and fill with dirty water. Don’t want that stuff pouring down on the stuff at the bottom… sometimes just pulling the rack out is enough to cause the spill!
We run the dishwasher overnight. When I wake up I open the door and let any residual moisture evaporate. Later I empty it, top rack first. We do run the drying cycle, so there is little if any moisture left.
I’m surprised how few had experienced honey on pizza. I had hot honey on pepperoni pizza and really enjoyed the sweet and sour aspect of it!
It might be the only choice that I’ve never heard of on pizza. I’m willing to try it, but as far as I know, never had the option.
I’ve been seeing it offered on high-end pizzas, usually listed as “hot honey”. Delicious.
We found a pizza place just outside San Francisco that serves a pretty good approximation of Chicago deep dish with cornmeal crust.
The first time we ate there, the waitress brought out a jar of honey and went on and on about how we just had to put honey on the outer crust, it’s delicious!! I tried a few drops on one piece, and it was like “yeah, OK, whatever.”
So I guess I’ve had honey on pizza, but I don’t really consider it a “topping,” so I didn’t choose it in the poll.
The closest answer in the light saber poll is that I don’t care what color it is, but that’s not the whole truth. I don’t want green. Any other color is fine.
If the laser swords are actually lasers, if you want the most efficient slicing n’ dicing, you’d probably want to go with the highest energy photons (blue). Or, you know, choose the most esthetic color.
It’s the same reason people like pineapple on pizza, but for some reason the legions crying out against honey have yet to appear.
If lasers are actually lasers, the beam does not have coloration at all: all the light goes directly to the target, so the beam is essentially invisible (except in the fog). In terms of a competitive edge, this sounds like the advantage. Why would I want a bright beam pointing out where I am.
Light sabers, of course, are not the same as lasers (probably confined plasma loops), so they would emit light. But it would be great if their emissions were in long wave IR. It would be a tremendous advantage to be swinging an invisible slicer.
Could you share where that is? I’ve been looking for a good Chicago pizza since I moved from Chicago to California over 40 years ago but haven’t found one.
You and me both, though I crave Chicago thin crust. Deep dish is just a casserole.