A 5-3/8" blade will be big enough to do a straight cut on 2x lumber, but you won't be able to cut a 45 degree miter. They may have to do that b/c it takes more torque to get a bigger blade to cut, but that's a pretty big disadvantage in my book. » 3/04/15 10:37am Wednesday 10:37am

I think jacks of all trades have learned that basic competence in most things is a pretty easy learning proposition. The mastery of a skill, however, typically takes repetition and practice. But it is remarkable how far you can get with competence in skills, and how there is a synergistic effect that having… » 3/03/15 8:06am Tuesday 8:06am

I used to have that frustration. Then ate corn at a friend's house where they buttered bread, wrapped it around the corn, and rolled. Granted, it doesn't give you the submarine look, but it works and you get a bonus appetizer. » 3/02/15 5:18pm Monday 5:18pm

Reminds me of the time I stopped at a self-declared wine bar one evening with my then girlfriend and decided I wanted a port. Mind you this was a reasonably well regarded establishment in the Old Town section of Alexandria, Virginia, so not really backwoods or anything rural. I asked whether they had any vintage… » 3/02/15 3:05pm Monday 3:05pm

I actually find the rolling method takes longer and is a bit more of a PITA than simply making four (or maybe five, depending on the squareness of your bell pepper) straight vertical cuts, each taking off one of the sides. I can do this a lot faster than trying to manage one long cut. But it does mean that when I'm… » 3/02/15 7:15am Monday 7:15am

If I have to take a plane and my luggage is restricted, I'll pretty much just count on eating out. But if I'm doing a drive-to-house-for-beach-week or long weekend in the mountains kind of stay, I'm bringing pretty much everything from my kitchen I care about. In addition to carrying a large ice chest, a long time… » 3/02/15 7:01am Monday 7:01am

To be fair, all of the issues around entering the US market—bandplan, gov't approval, US subsidized business model—are all things largely within the control of Xiaomi. And, with the exception of the subsidies, they are all things that have to be dealt with in entering other jurisdictions as well. The subsidies don't… » 2/27/15 1:31pm 2/27/15 1:31pm

I remember tiling a bathroom in our house with my slightly-anal-retentive dad where he ended up cheating the grout lines a tiny bit on each row to compensate for a marginally trapezoidal walls. Although it was a lot of work at the time, it seemed like a good idea—we ended up with perfectly straight tile on both sides… » 2/26/15 9:34am 2/26/15 9:34am

This seems odd to me because the typical creamy mac-and-cheese sauce is milk + flour with cheese slowly added in to avoid having the sauce become grainy or break. Not sure how that works with the rice cooker to avoid what I would consider nasty results. I actually like the Modernist method for MnC—use a small… » 2/25/15 7:42am 2/25/15 7:42am

I'm not sure I understand what you need beyond off, low and high. I don't think I've seen any recipes for slow cookers that called for anything else. And I'm not sure I see what needs to be programmed—it isn't like I'm going to put a bunch of meat and stock in a slow cooker and tell it to turn on four hours from… » 2/22/15 1:21pm 2/22/15 1:21pm

When I'm doing metalwork, I tend to wear safety glasses for long periods of time. I found that the typical cheapo ones start giving me headaches, and ultimately invested in a pair of Smith Optics Elite Aegis Arc Compact glasses (http://www.amazon.com/Smith-Optics-E...). Not cheap ($60ish), but definitely more… » 2/18/15 3:04pm 2/18/15 3:04pm

The Theory11 decks are pretty legendary among magicians. Hell, I've got a bunch of decade old discontinued Theory11 decks that sell for more than I paid for them on Ebay. If you look at where the reviews are from, look at the other decks, and consider it is their own website, I'm going to take a stab and say the… » 2/17/15 8:18am 2/17/15 8:18am