Yes, and you have to dig deep in some places to get below the frost with your foundation. In those places a basement makes sense because you’re digging that far either way. Texas frosts don’t get very deep, so you’re able to have a shallower foundation making a basement just an extra cost.

Me talking at dinner: “Will you pass me the peas?” Cut to 5 people confused about whether I mean just one of them or if I want the whole table to all hand me the peas.

I get why they/them can be confusing because of the plural thing, but we are used to a quirky language. With a little practice, the tone and context clear up nearly all confusion. The rest is as easy or hard as what we have to do with an ambiguous “you.”

PS Sorry to the “yous/yous guys” people. I am not trying to turn a blind eye to you obviously superior usage. It just really ruins my point.

I spend time highlighting how my past experience relates to the job and what I like about the place or job specifically. Depending on the vibe in the room I will add one quick, interesting, and nonoffensive thing about my personal life at the end. Basically recapping a cover letter but in a personable way because my writing is dry

‘252 km (157 miles) range’ to save others the same skimming I did

The emotional consequence of super speed https://www.youtube.com/watch?v=YMe1qlyuMXQ

In my area, trash is screened and ladfilled. Some hair goes with that, but most enters the solids stream where it is treated then the treated residuals are applied to farms as a soil enhancer/fertilizer. Pretty cool that they don’t just send it to landfill imo

I looked it up and cooking oil definitely can boil in a physics/chemistry sense of the word. That temp is well above the smoke point. I agree that in a practical sense boiling oil is a fire ball before you’d ever have to worry about breathing too much oil vapor though.

Yep, 80C or 180F. I’m not sure if you can actually boil oil on a stove, but I do know that would be a bad idea. If you ever end up wanting to poach you might be able to do it in your oven on a very low setting rather than the stovetop.

If you keep your oil at the right temp (below boiling) the thing you’re cooking won’t ever brown. You get it cooked through evenly and infused with flavor from the poaching liquid. The texture and flavor will be much more like a boiled veggie than a sauted one. And usually if you’re poaching veggies you leave them in much larger chunks than you would saute - like even a whole carrot wouldn’t be weird.

It is actually the extreme heat that prevents sticking more than the oil. You can stir fry in a dry wok. The stirring is for even cooking.

Poaching in olive oil, butter, wine, etc would give a different flavor. I agree that water poached carrots would be just a slower way to cook carrots than boiling them.

Looks like we were typing at the same time. I totally agree with everything here.

Poach equals lower temp liquid. It can be oil or water type liquid. Boil is maximum temp water type liquid only. Blanching is boiling for a short time with the intention of not cooking all of the way through (eg to get skin off or to prepare for preservation by freezing).

Fry and saute are used interchangably all the time. One person’s fried onions is another’s sauted onions. Saute should indicate small pieces turned or tossed in a moderate amout of fat. Fry can be small or large pieces and can have moderate to lots of fat as a cooking medium.

Note that this is how normal people in my region and life use these terms and I make no claim that this is ‘right’ just my experience.

Here is a graphic to help visualize the unprecedented rate of temp change. Data source for temperature is cited and likely errors are explained. https://xkcd.com/1732/