My assumption is that it depends on whether you wish to return as a client. If you do, then hold your nose and pay, if you don’t then ignore or dispute it.

A different thread for ways I like to cook eggs that aren’t just scrambled:

Poached/boiled out of shell: Just bring a pot of water (plus some salt and vinegar) to a boil and crack the eggs into it. Use a slotted spoon to make sure they all move in the pot, or it might stick to the bottom. Technically, poaching is done at a temperature below a simmer (so like 70-80 °C), but personally I prefer the texture you get from simmering/boiling them. Everything ends up firmer. There’s an art/science to getting the yolk right; IMO perfect is catching it right as it transitions from runny to hard, so it’s still kinda gooey but won’t just spill out of your sandwich as soon as you break the yolk. Even if you want to keep it at a boil, reduce the heat from max or it will bubble over. You get an egg that is soft but firm, burning is pretty much impossible.

Fried: Heat a pan, add a bit of oil, let it heat up to the point that it evaporates water on contact and add the eggs. Don’t stir them or anything. They’ll stick to the pan at first, but after they cook for a bit, the bottom should harden up and come loose. If not, just scrape it with a spatula (assuming you aren’t using some kind of teflon pan; if you are and have eggs sticking, it’s probably a good idea to throw that pan out before you consume any more of that coating that has been coming off into your food). If you add other things to the eggs while they are liquid, they get cooked into the eggs, like solid scrambled eggs. You can cover the pan to help cook the top part quicker, or try flipping the eggs at your own risk. Sunny side up is when you don’t flip it (I think?).

Hard boiled: Easy method is to use an electric burner (any other will affect the timing). Put the eggs into a single layer in a pot, then add cold water until the eggs are covered. Add some vinegar to make the shells easier to hable. Then heat to a boil on high heat. Once the pot reaches a rapid boil, turn off the heat and remove the pot from the heat. Set a timer for 15 minutes and once that has passed, move the eggs to an ice bath to stop the cooking. If you do this right (and your local conditions are close enough to mine), you end up with perfectly cooked hard boiled eggs (great for deviled eggs, though I might let it cook a bit longer for egg salad), where the yolk is right at the transition. Stop sooner if you want soft boiled with a runny yolk.

Omlette: whisk eggs with milk, then add to a preheated and oiled wide pan with shallow sides. Then, as it cooks, push back the rim of the egg mixture towards the centre, with the goal of letting all the liquid run to the edges and come in contact with the pan so it cooks. Then, once all the liquid has run to the sides, the hard part: you gotta flip the omelette. Make sure you have enough space vertically, the trick is to swing the pan such that the omelette slides off the back side, though obviously moving mostly vertically. That sliding off is what gives it a bit of torque to flip. But many an omelette has become scrambled eggs at this point. If the flip is successful, add toppings while it cooks, then fold over and serve.

Other tricks:

• You can often just add an egg to whatever you’re cooking. It might affect the texture, but eggs cook very easily, do don’t be too concerned about the food safety. I’ll poach an egg with ramen I’m cooking (like boiled raman, not the “just add hot water” ones) or add it when I fry it at the end (adds some texture to the noodles).
• Use (metal) cookie cutters while frying eggs to give them fun or convenient shapes. Like egg mcmuffins use round ones so they easily fit on a sandwich.
• don’t forget to season your eggs. If you’re frying them, you can do so as they cook, but poached eggs need it when they are served, otherwise the water just washes it away.

Breaking: I just realized I have no idea what “over easy” refers to with cooking eggs. I’m curious, but admit that my starting point is “this sounds like a stupid name for a cooking method”, so there might be a bit of bias to work with or against if you want to discourage or encourage favour, respectively. Updates will be posted here, should anyone decide this is sufficiently interesting to allow to develop.

Personally, I think a bigger “fuck you” to the browsers that implement parts of standards that give websites more control than users (regarding blocking usual actions). Like with websites, I kinda get it; they don’t want you to do something you normally can do for whatever reasons. But when the browser goes along with it, it is a betrayal because the browser was supposed to be on my side, not some asshole web dev’s.

The wire part of that isn’t trivial. They were pulling wires in the middle ages for holding armor together, but high volume and specialization didn’t come until the Renaissance. Good insulation pretty much requires plastics. Wax could be used before that but it’s not as good. Your early motors will have shorts that reduce power or kill it entirely.

Oh I knew about the stuff explained in the first comment but not about the followup stuff. Please continue.

Yeah, which is why the “if minimum wage increases, so will prices” aregument is BS. They were going to charge the highest price they thought they could either way, the difference is that they are forced to increase the amount that goes to the people they are trying to pay the least.

It’s because so much of corporate security is based on whether a user trusts a piece of code in an environment where they’ve gotten used to trusting new pieces of code. At my job, so many things ask for the one password that protects my full account that I wouldn’t be surprised if someone sneaks in something that both legitimately uses it to log in to something but also saves the user/pass combo and it would likely succeed completely at getting a bunch of credentials.

There’s also tomatoes, peppers, potatoes, cucumbers, peas, beans, squash, eggplant, spinach, onions, garlic, corn, and many varieties of these. Not saying you should grow all these, just adding more to the list (though hot peppers might be good bang for the buck).

I pretty much boycotted subway over this but ate there a lot before Quiznos and would always get my sub toasted. They might have upgraded the ovens/toasters, though.

I think they are faster, like they used to have enough time to build a friend’s sub while the first sub was toasting but now they don’t.

Kinda sexist. I know it’s a joke and you’re just trying to get a rise out of them, but why not try to get a (bigger) rise out of the men in the family, too?

You could also confuse the hell out of the dogs in the family for a few seconds.

Just the other day there was a comment about a horse going crazy to the point of death because a paper lantern landed in its pasture. While the thread overall did convince me that releasing them is an asshole thing to do (another comment mentioned one burnt down a hay barn near them and it clicked just how stupid it is to just fly a candle surrounded in paper out to land where it will), it didn’t do horse intelligence reputation any favours.

Yeah, I read them as a teen and really liked them, so read them (well, the Belgariad, at least, then kinda stalled on the next series) to my daughter more recently and didn’t find them quite as enjoyable. They were still fun but full of a bunch of questionable shit. I’d say it was very boomeresque with a lot of its humour. Also the weird recurring “oh drat, you have out-negotiated me again, Silk!”

They have developed technology that allows data centres to track people even more effectively than covid vaccines.

I have a feeling he would be very opposed to losing privacy on all of his sources of income and/or gifts.

Yes, the barbarians famous in part for their architecture.

Bigotry and tribalism are unintentionally pretty funny sometimes, or would be if they didn’t act as an excuse (in the minds of violent bigots) for violence against people that likely had nothing to do with whatever sparked the anger in the first place.

Which makes me wonder now if that is an intended layer to the joke in the comic, first layer being agreeing with the dad that the kid is useless (boomer humour vibes there), second layer is that the dad is an idiot because none of those things are relevant to each other and he’s basically just complaining that she has “bad” interests while doing poorly in a class.

Yeah, also why it isn’t hard to outdo fast food with home cooking. The sauces might not be as good (since the food industry has those down to a science) but I made homemade meatballs on a whim last night and they were somehow both kinda bland as well as way better than any chain burger and comparable to premium burgers just from the cooking quality (despite the circuit breaker going off because my air fryer and freezer cycled on at the same time and having to guess at how much time was left on the timer lol).

Though IMO McDonald’s has the lamest patties out of all the fast food places. No idea how they got and stayed so big based on them. A&W and Wendy’s have far better burger patties, though even they are still a far cry from good homemade ones cooked well (but not well done).

Consistent but low quality is so boring.

There’s peltier devices, too, which use heat traveling via different metals and maybe some sort of sorcery to generate a voltage.

Also teslacoils use a different mechanism (friction I believe), though that’s a static voltage.

In theory, you could translate a magnet through a coil instead of just rotating it to produce a current. Lol spinning a ring magnet through a rounded coil could be a different way of using spinning magnets (assuming it isn’t already done).

Makes me wish producers were in the game to sell good products rather than to sell as much as they can of anything they think will make a profit.

My guess is dark and medium roasts are more common than light roasts because it masks low quality coffee beans better.