Americans somehow can't imagine using any other car than a pickup truck for transporting things.
As someone working in the field of bollards: If they arent rated to stop a hostile vehicle, they are just decoration.
There are way too many bars that allow indoor smoking, everywhere.
Why would you need to cool down after a shower? Showers have usually have the possibility to dispense cold water.
The Cupra Born I drove the other day (don't own a car and rely on carsharing and rentals for my business) while doing deliveries for a catering event did this. It was really annoying driving in narrow streets with it braking for parked cars.
Algorithm engineering is also quite useful
They do, they are as ugly as all the other SUVs
GPS Nav: that is a feature a ton of cars have. Else, reading signs and basic orientation is a godsent.
Music: Why do I need my phone out where it can distract me, when bluetooth works fine from my pocket. And if a car doesn't have bluetooth radio works fine.
I think you just like texting while driving.
Why? What do I need a phone for while driving, that shit is distracting.
Why wouldn't I have my phone on me while driving? Where else would it be?
Americans really worry too much about food safety.
Source: Work in food service in the EU.
Yeah it really doesn't seem to track with my knowledge in regards to shipping efficiency. AFAIK those big ass container ships are on par if not more efficient than a train.
This is why you shouldn't skip leg day, or turn everyday into leg day.
Consuming a meal in less than ten minutes is really not indicative of healthy eating habits.
A friend of mine was celebrating his son's first birthday in his restaurant and asked me to make some bread for the event. So I decided to bake 7kg of a foccacia'esque flatbread.
100% 405 flour, basically AP I believe (didn't have that much time, so had to take what the supermarket gave me) 80% hydration 2% salt 0,75% fresh yeast
Knead in the big stand mixer till homogenous. Then ferment in fridge at 4-5 °C overnight. Put some baking paper in the trays, slather everything in a generous dose of extra virgin olive oil. Pour the dough into the trays, let rest, stretch a bit. Pour saturated salt brine on top and then off into the convection oven at 200°C till core temp reached 77°C. Let cool a bit, cut up and finish to order on the salamander.
I know, not the most beautiful bread. But it was the best I could offer in that quantity in that little time. Flour was definitely missing gluten and I would have preffered to have made it using 100% spelt flour.