And here we have the board slice economist, getting ready to instruct us on how to be more slice economy-minded, in order to maximize slice productivity. Let's all be thankful.
Sarcasm?…What?….Don't know how you picked up on that…..:)
Seriously, on this board, you won't do well telling folks what to post. This is a free board with no censorship (extreme cases excepted). If you're an old fag, you should know that. If you're a newfag, consider it a sarcastic learning experience.
I kinda like it…..call it "Lurkers Day"…if lurkers don't post, they're not allowed to lurk anymore. I'll let BO figure out to enforce that…:)
Absolutely. I'll take that as a second to the motion so it has been passed. So, there's the ultimatum, lurkers. If you don't post by 4:00 am EST, you are not allowed to lurk anymore. Let this be fair warning. (disclaimer: I am not in authority here and what I have proclaimed above should be taken with a grain of salt, or whatever old-timer adage you subscribe to).
I don't know the difference so I don't care. For some reason, I use sea salt. Don't ask me why 'cause I don't know. It just seems salt from the sea seems better than refined salt. And that's the end of that for me 'cause this should not turn into a major discussion about salt. Because, IT'S SALT!!……..:)
Thank you for the that. Seriously. I wasn't aware. I'll assume that sea salt is natural, of course. I did notice that sea salt seems saltier than refined, or I'm just weird (given). Bigger flakes; use a lot less.
(Shit! last post I stated I wasn't gonna talk about salt no more, and yet, here I am, talking about salt.)
That's cool but how do you salt your hamburger or fries that way?
I think I saw you walking down my street the other day!
Anyway, you knew this was coming 'cause you and others figuratively asked for it…:)