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You've already taken his his gumdrop buttons, what does he have left to live for?

Hot dogs- bun toasted on the inside, then add fresh chopped onions, relish, brown mustard and KETCHUP! Burgers- bun toasted on the inside, then white, red, green, white, red, green (mayo, ketchup, pickles, onion, tomato, lettuce) on the top bun. On the bottom, place the patty then cheese, then...

How do you pronounce that? Szechuan-Atlas?

How does the test work?

Guam

Southern hemisphere?

An island out on the Pacific?

Coastal Middle East?

I like to do a lot of canning at home, and I strictly follow the USDA guidelines. There's a slew of information on safe practices and how to avoid botulism. One thing that's incredibly useful for this discussion is that in order to prevent botulism, one must know the pH of what is to be canned...

SE Asia?

Makes me think of Cuba, so I'll guess that.

That must be some seriously tough meat after all that

Iceland?

I do this process professionally in the fermenter everytime. You're fine!

*90s me in a theater* "I see Dave, but where's Alanis?"

What mushrooms are those?

Use a hammer on the end of your wrench. You dont even need to hit it very hard. Old mechanic's trick.

Why not poke a hole in the cap of a bottle of Disani to rinse? Or a spray bottle?

I have 9# on my glass rinsers, it'll clean the ceiling.