It was quite a few years ago - I don’t remember getting anything other than the leg assembly.

I bought Uplift motorized desk legs and made my own butcher block desk. I’ve been very happy with their product.

It would be interesting to look at a metric for beta/volatility. The mean may be largely unchanged vs historical norms, but it feels like the swings are significantly more dynamic than when I was a kid.

“Maybe we can charge AI to read our articles, since humans won’t pay for our content anymore”, said Sensationalist “Biased” McMedia.

I read more than halfway through before I realized that this wasn’t about kitchen sponges.

Double pane windows are required most places nowadays. As to why they weren’t used more in the past, the folks that build homes want to make as much profit as possible in constructing and selling a home. They don’t have to pay the utility bills - that’s on the homeowner. Thus building a house with inexpensive, inefficient windows is better for the builder (or used to be) than more costly, efficient windows.

I am vengeance

State of the art in high speed transportation for witches, too

Fun fact - methanol is really only a concern 1) if you are fermenting fruit or 2) if the federal government denatures (poisons) your moonshine with it like they did during prohibition.

Other fun fact - the antidote for methanol poisoning is….ethanol.

This comment was AI generated

ChatGPT is super cool, but it does leave clues about the origins of the text it produces. If I were reviewing cover letters and saw one that was clearly AI generated, I would decline to move forward with that candidate.

Also, larger companies use expensive screening tools to chew through cover letters and resumes to highlight good candidates for a given position. It seems inevitable that the makers of said tools, many of which have some degree of AI trainability, will automatically flag documents that are suspected of being AI generated.

TLDR; almost definitely not worth the risk.

Beer has much more to do with ingredient quality and process steps. I can’t speak to Bud vs. Busch, since they are both lagers and have a similar flavor profile (to me). Compare the flavor of, say, Anchor Porter to Budweiser. Worlds apart.

Disagree on both claims.

1. Number of distillations absolutely makes a difference when it comes to high quality vodka. While you are absolutely correct that high reflux columns with lots of plates increases ABV (thus purity) of the resulting distillate, multiple distillation runs result in fewer cogeners in the final product, thus less discernible odor/flavor.

2. Grain makes no difference in vodka if properly (multiply) distilled. You can make vodka from grain, potatos, rice, seaweed, grape juice - anything that can be fermented to produce ethanol. Vodka by definition has no discernible taste or smell. It is very very close to just ethanol and water.

One of the big reasons that cheap alcohol can taste "off" has to do with the nature of the distilling process.

When you distill fermented "beer" into spirits, lots of compounds come over in distillation. Some of those compounds taste "good", and some taste "bad". At the beginning of a batch distillation run, the first compounds to come over are lighter-than-ethanol compounds like acetone. Those are called "foreshots" and are discarded or recycled. Next come the "heads", which have some ethanol, but also methanol, acetaldehyde and light esters (flavors). Next come "hearts", which are mainly ethanol and water, with a few esters in the mix. Last come "tails" which tend to include fusel oils and other foul-tasting compounds. Tails have a distinct wet dog smell and taste very bitter.

The art in distilling is knowing how much of the heads and tails to include with the hearts in the final product. More expensive spirits add just a little heads and tails to give the spirit character while still tasting good. Cheaper spirits will add back more of the heads and tails, because it increases the total amount of spirit produced, at the cost of including undesirable flavors. Barrel aging can temper some of those off-flavors a bit, but you'll still get some odd flavors/smells.

Source: I work with a distiller

Sweet; now do Lake Cachuma - downriver from Gibraltar and much larger capacity (and more depleted).

“Did that lib down the street just buy an EV? You might not have enough power to watch Faux News and use your CPAP!”