I don’t know if I can pick just one favorite hot dog, so instead I’m just gonna wax philosphical about hot dogs at whoever cares enough to read this.

Most importantly is to start with a quality hotdog, something with a natural casing, that snap is critical I like all-beef personally but I’m not outright opposed to some frankenweenies either.

I’m told that in Iceland hot dogs generally contain at least some lamb, that sounds delicious to me, I like lamb. I’ve actually made and smoked my own hot dogs before so that may be something I experiment with in the future. I actually have a trip planned to Iceland next year so that may be something I try to recreate after I come back (I swear I’m not actually going for the hot dogs, just a happy accident, but I figured I might as well do some recon while I’m there)

A good bun is also important, something well-sized to the dogs, soft but structurally sound that’s not going to fall apart and get gross and soggy. When I made my own dogs I decided to go all-in and make my own buns as well. Pretty sure I used whatever recipe was the first Google result was for “sourdough hot dog buns” (because of course the crazy foodie who’s making his own hot dogs is also maintaining a sourdough starter) and I was very happy with how they came out. Barring that, get any decent brand of bun, there’s not that much variation. I like potato buns, but a regular ol’ white bun is fine. I also decided at some point that I like top-split as opposed to side-split buns, but that’s more of a nice thing to have than something I’m going to agonize over if I can’t find them.

Grill your dogs, or roll them around on a hot pan or griddle, don’t boil them. If you’re really fancy (even I’m not this nuts) get yourself one of those hot dog roller machines you see at gas stations and sports stadiums, I think those are the perfect hot dogs.

Now onto the real meat of the question - toppings

I don’t know that I have any one favorite dog, it all depends on my mood.

I hail from the philly area, so when in doubt when I’m presented with any cheap food item in need of a sauce or condiments, my answer is Cheez Whiz (keep that shit off of my cheesesteak though, that’s for tourists, I’m provolone all the way)

Closely-related, you have the chili cheese dog or plain old chili dog. These are all options where you really need to make sure to have a bun that’s going to hold up to some heavy, wet toppings. I think mustard is not unwelcome on a chili cheese dog, along with chopped onions and maybe some jalapenos. I’m normally a fan of beans in my chilli, but I don’t think they have any place in a chili intended to be a hot dog topping.

I’ve been to Cincinnati and sampled skyline chili from the source. If you expect chili you’re going to be disappointed and confused, but if you go in expecting a spiced meat sauce, you might really enjoy it. I think it makes for a damn good hot dog topping.

Outside of the situations where you’re going to have chili available for your hot dogs though

I’m also fan of sauerkraut. For the love of God though, don’t rinse and squeeze all of the sauer out of your kraut. Let it be sour and funky. Serve it rwith or without heating it up onto your dogs just as it came out of the can, jar, plastic bag, or crock.

For your typical backyard BBQ where you’re grabbing the usual condiments off the shelf to have out on a picnic table for the 4th of July or whatever- ketchup has no place on a hot dog. I’ll always go mustard, and often relish (I prefer dill relish over sweet if available) and chopped onions are a welcome addition. I think you’d do well to serve them with some baked beans on the side.

I’d also be remiss if I didn’t mention the Texas Tommy, allegedly another Philly-area invention, possibly originating in nearby Pottstown (though that’s a big " ^[1]^" IMO)

I was recently at IKEA and on the way out the door before a fun night of assembling flat-pack furniture, I grabbed a hot dog with some red cabbage and crispy fried onions, and I also thought that was a great combination (the hot dog itself was nothing special)

For a quick & easy weeknight dinner, I don’t think it gets much better than a hot dog or two or three prepared in any of the above styles, accompanied with some boxed Mac & Cheese, and some stewed tomatoes.

For a couple local ish places to me that I’ve felt like I’ve always gotten a stand-out hotdog, there’s Yoccos in Allentown, Jimmy John’s near West Chester PA, and of all places, the gift shop behind the chapel in Valley Forge National Historic Park

And of course, honorable mention goes to Costco for being one of the best deals going.

I remember seeing a comment somewhere wishing they would reboot Xena, but lamenting that they would probably make it “too woke” if they did

I don’t think there’s much they could do to make Xena more “woke” if they tried.

I mean, it probably takes about as long for me to remove the seats from the van as it does for me to find a broom and sweep out the truck bed to make sure my mattress doesn’t get dirty because I’ve been using my truck as a truck, so six of one, half dozen of the other.

And truck bed or roof rack I’m anal about securing my loads, so I’m gonna spend a few minutes fucking with ratchet straps either way, box springs are light so unless you’re really short it’s pretty trivial to get them on a roof rack.

Plus you get the benefit of being able to carry more passengers when you need to. Haven’t found a pickup yet that will seat 7 or 8 people.

Probably not in a minivan, but I’ve personally loaded pallets into cargo vans with a forklift

I’ve moved many a mattress in my parent’s minivan. With the seats folded down or removed and a bit of an angle and/or squishing in a bit you can usually fit a queen, maybe even a king depending on the mattress and van. Box springs are harder, but often still doable, and in a pinch can be easily strapped to a roof rack.

They also have a '93 ranger with the 7ft bed, still chose to use the van for mattresses as often as not, to need to strap anything down or cover them if there’s rain in the forecast.

I did a road trip with my wife a few years back and borrowed their Sedona, took out the back seats, threw a “queen” sized air mattress (I’m pretty sure it was a little undersized from a real mattress, but still pretty close) and the mattress was a little squished on the sides but otherwise fit pretty comfortably in the back, we slept in the van for about a week moving between different campsites.

Know what mattresses don’t fit comfortably in? The 5.5ft beds a lot of pickup trucks have these days.

If I can pull it apart a little more, it comes from the Greek “Phobos” which is usually translated as fear, but there’s a bit more to it than that.

The Greek god Phobos was the god of fear and panic*

Panic is a bit deeper than just plain old fear, it’s a state where your fear is so intense that you’re not acting rationally, you’re in fight-or-flight mode, you’re not thinking through your actions, you’re basically running on adrenaline and instincts, and not necessarily good instincts.

A phobia is that sort of irrational fear. It’s panic.

I’m a tiny bit afraid of heights (really it’s a fear of falling from a high place, but I’m splitting enough hairs here already,) I don’t have a phobia of heights. I can approach my fear rationally and overcome it, and even enjoy experiences in high places (I love roller coasters, I’m a hiker and love standing on top of a mountain, etc.) I just have to sort of calm myself down a little and tell myself I’m gonna be ok as long as I pay a little extra attention to what I’m doing. That little bit of fear actually makes it more exciting and enjoyable in its own weird way. If I had a phobia of heights, there’s no way in hell I’d be getting onto a roller coaster or going up a tall mountain, even the thought of it might set me off, maybe I’d run away from whoever suggested it, or I’d curl up in a ball hyperventilating, if my friends grabbed me by the arm and tried to drag me onto a trail I might start throwing punches.

To let my nerd flag fly a bit, the “Litany Against Fear” from Dune comes to mind.

I must not fear.
Fear is the mind-killer.
Fear is the little-death that brings total obliteration.
I will face my fear.
I will permit it to pass over me and through me.
And when it has gone past, I will turn the inner eye to see its path.
Where the fear has gone there will be nothing. Only I will remain.

That’s about not letting your fear turn into panic. To face the things you don’t know and don’t understand with a level head instead of going off half-cocked in fight or flight mode.

That’s where homophobia fits in. It’s not rational, there’s no good, logical reason for them to dislike gay people, and they’re not approaching it with a clear head. They take this non-issue that they don’t understand, and panic about it, they let it consume a ridiculous amount of their (usually very limited to begin with) mental capacity, leaving no room for them to approach it rationally. They can’t flee from it, because how do you flee from normal people who are all around you, so that leaves them with fight, because their panic doesn’t leave any room in their minds to just accept that gay people don’t actually pose any threat to any of the things they’re worried about.

Similarly, you get the gay/trans panic “defense” that some people try (unfortunately sometimes successfully) in court to avoid the consequences of their actions, basically claiming that they reason they assaulted or killed a gay person was because they thought they were being hit on by them and they panicked.

With terms like hydrophobic materials, we’re kind of anthropomorphizing them a bit. A hydrophobic person is afraid of water. Rabies was known as hydrophobia because people and animals infected with it often had an aversion to water, they’d be thirsty, but one of the symptoms is difficulty swallowing, so when presented with water they’d panic because they wanted to drink but also knew if they tried to they might drown. When it came time to slap a label on materials that won’t interact with water, they just repurposed the existing word “hydrophobic” instead of creating a new term.

*the word “panic” itself is actually derived from the god Pan, a god of things like shepherds, nature, music, and having lots of sex. Overall a pretty chill dude as far as Greek gods go, seems like kind of a weird choice to name panic after, so where did that come from? Well Pan liked to take naps in the afternoon. And if something disturbed his nap he’d give a loud, startled shout, which scared all the sheep away. That sort of sudden fear became known as “panikos.” You can kind of think of panic as people acting like startled sheep, “sheeple” if you will.

As I said

pay is livable but not amazing

I personally came up just a hair short of 69k last year, I’m paying my bills, treating myself to some luxuries, and usually manage to save a bit, but I’m not rolling in it by a longshot.

But like I said that varies a lot around the country, I believe that’s a decent bit above the national average, but not a ridiculous outlier either, it’s fairly average for my area.

For context, I’ve been there about 6 years, so I have some seniority, but I’ve also elected not to pursue some training and certifications and such that could have given me a bit of a pay bump. I rarely come in for overtime, but that’s always available if you want it (there have been a couple years where one of our supervisors ended up being one of if not the highest paid county employee here because the man is an overtime machine, he’s a supervisor so he of course makes more than me to begin with but not so much more that you’d expect him to be in the running for that without the insane amount of overtime he does)

On average the county I work for is fairly wealthy and we’re not hurting for funding. We’re not union (although every few years someone starts talking about it, hasn’t gotten off the ground yet but we’ve gotten close a few times) but most of our surrounding counties are so that helps keep our pay competitive.

It’s absolutely not a job for everyone, but assuming you’re in the US, damn-near every 911 dispatch center in the country is always short-staffed and hiring, and usually only require a high school diploma or GED.

Since you have a computer background, I think it’s safe to assume that you can type at a halfway decent WPM, that’s a pretty big chunk of our aptitude test that a lot of people fail on.

A lot about this job varies from one jurisdiction to another, but in general pay is livable but not amazing and the hours are usually weird, but the benefits and job security are pretty solid.

Background checks, drug testing, etc. are of course usually part of the hiring process, and again it’s just not a job everyone is cut out for.

I remember coming across the thing you’re describing years ago while digging through my dad’s collection of miscellaneous cables, adapters, etc. back in the 90s or early 2000s. It wasn’t quite so low-profile, it definitely stuck out from whatever you plugged it into maybe about a quarter to half inch or so, but otherwise it was a 3.5mm jack with a plastic cap on the other with no wires or holes or anything that muted whatever you plugged it into.

The shade of beige the plastic was on that particular example makes me suspect it was a relic of the 80s. I do feel like I remember seeing them for sale somewhere at a later time, but I couldn’t begin to tell you where.

A little googling turned up this eBay listing

Based off of that and a little more googling I think the term you’re looking for might be a shorting and/or blanking plug or or cap or dummy/dummy plug

Without too much effort I was able to find “shorting caps” for RCA jacks, various coaxial connectors, and banana plugs, but had no luck finding any more for 3.5mm

Personally I’ve gone in on Hawaiian shirts, bit less good for a laugh, but still attention grabbing and easier to show off in public. No one wants to see my fat hairy ass sporting a whale tail.

Small typo in my comment, was supposed to say get a laugh out of my wife

It served its intended purpose. It was for Valentines or our anniversary or something, so I was waiting in the bed for her to come home in my leopard thong, rose petals scattered around, and some funky 70s porno music playing, and she cracked the fuck up.

I’m a fat, unsexy dude, I bought a goofy leopard-print thong to get a laugh out of my life once

It’s not my favorite pair of undies by a longshot, I still prefer my usual boxer-briefs, but it’s certainly not uncomfortable. Even wore it to my city’s naked bike ride to bike around in.

It’s not literally meth, but it is an amphetamine (in fact, literally amphetamine, it’s one of the two enantiomers of amphetamine, and the more potent of the two at that)

So same class of drugs, produces the same kind of effects to different degrees. You can kind of think of it in the same way that opium, morphine, heroin, and fentanyl are all in the same family of drugs, fentanyl is of course way more potent than opium, but at its core is still doing essentially the same thing.

And for what it’s worth, meth is also an ADHD medication, sold under the brand name Desoxyn, not super commonly prescribed but it is used for that purpose.

And since I’ve already touched on this concept- meth also exists in 2 enantiomers, Desoxyn and the street drug are dextro-methamphetamine, and levo-methamphetamine is sold over-the-counter in some places to treat stuffy noses as a “Vicks Vapor Inhaler.” Chiral chemicals like that can be weird, sometimes they can be almost entirely interchangeable, other times they can have completely different effects or mildly different potencies.

Those are great, definitely gonna be saving those

I basically want that kind of guide for curing meats and other such things

Also there are some blind spots, something I was just looking for recently is canning some of my home-cured meats to save some space in my freezer. I know it’s a theoretically possible undertaking, I can go to the store and buy a can of corned beef after all

But reputable sources like the USDA and NCHFP are kind of silent on it and pretty much leave it at “we can’t recommend doing that, curing can change the density and water content and such and we haven’t gotten the funding to test it.”

I can find people who have canned their own bacon and such, and apparently not died of botulism, but I don’t exactly trust the processes cooked up by some off-grid homestead tradwife mommy-blogger.

Not any kind of scientist, but an adventurous home cook

I’d really like the USDA/FDA/etc. (maybe not under the current administration) to publish sort of a food safety handbook full of tables and charts for stuff like canning, curing meats, cooking temps, etc. targeted to people like me.

I’ve recently been experimenting with curing meats, I’ve done bacon, Montreal style smoked meat, corned beef, Canadian bacon, and kielbasa.

And holy fuck, is it hard to find good, solid, well-sourced information about how to do that safely.

And I know that information is out there somewhere, because people aren’t dropping dead left and right of listeria, botulism, nitrate poisoning, etc. because they ate some grocery store bacon.

I just want some official reference I can look at to tell me that for a given weight of meat, a dry cure should be between X and Y percent salt, and between A and B percent of Prague powder #1, and that it needs to cure for Z days per inch of thickness, and if it’s a wet brine then it should be C gallons of water and…

When I go looking for that information either I find a bunch of people on BBQ forums who seem to be pulling numbers out of their ass, random recipe sites and cooking blogs that for all I know may be AI slop, or I find some USDA document written in legalese that will say something like 7lbs of sodium nitrite in a 100 gallon pickle solution for 100lbs of meat, which is far bigger than anything I’ll ever work with, and also doesn’t scale directly to the ingredients I have readily available because I’m not starting with pure sodium nitrite but Prague powder which is only 6.25% sodium nitrite.

It did break a little bit of headcanon for me

It always kind of stuck out to me that Han talked up how the Falcon made the Kessel run, but said nothing about him being the pilot. That felt like something he would have bragged about too, like “I made the Kessel run in under 12 parsecs in this ship”

So I always kind of figured that maybe Lando still owned it when it made the run, or maybe Chewie was the pilot, or any other random circumstance that kept Han from being the pilot, but he just conveniently left that out.

I did the philly ride a few years back, I assume others are largely similar

I did go with a couple friends, that was mostly nice for having someone to hang out with during the pre-ride activities

For the actual ride itself, we tried to stay more-or-less together, but often found ourselves drifting apart in the crowd. Mostly you’re just kind of focused on riding and enjoying the vibes, waving to crowds, trying not to crash into the rest of your fellow bikers as you ride in a probably slower and more crowded pack than you ever have before.

Also, depending on how big and weird your circle of friends is, you might be surprised at how many people are potentially open to trying things like this out. It’s not a majority by a longshot, but I’ve gotten a lot more bites than I would have thought just kind of mentioning it to friends and asking if they might want to go.

I’d be pretty hard-pressed to name any of my friends who graduated “on time”

I’m well into my 30s now, a couple of my friends are still working on degrees or just graduated.

Changing majors, bullshit scheduling nonsense, life

Shit, there was a whole fucking pandemic that fucked up a year or two of your high school years, it’s pretty damn amazing that anyone your age is graduating even roughly on-time as far as I’m concerned.

Maybe it’ll throw a bit of a monkey wrench into your social life because you gotta skip out on a couple things because you have class. That’s life as an adult, we all got scheduling conflicts all the time.

Otherwise, it’s never gonna matter. You’ll have a degree, that’s the only “important” thing about graduating. Unless you’re looking to get into some highly-specialized, super-competitive field, no one gives a shit how long it took you to graduate, how your gpa stacked up against the rest of your class, etc. It’s like the old joke “What do you call the person who graduated at the bottom of their class in medical school? You call them ‘Doctor.’”

There’s not exactly a standard definition of what makes a vehicle a “real” SUV, but personally, when I think of a “real” SUV, I think of a vehicle with body-on-frame construction, and part-time 4WD (not AWD) with a high and low range.

Which I’m pretty sure means nothing Subaru makes currently would qualify as a “real” SUV, I’d be inclined to call them crossovers.

Not that I’m knocking them, for just about every situation your average SUV driver is likely to encounter I’d feel just as if not more comfortable in a Subaru than most “real” SUVs.

I probably do more SUV type stuff than the average SUV owner, I have to commute in the snow, drive onto beaches to go fishing, I don’t exactly go off-roading, but do drive on some really shitty dirt roads and occasionally find myself needing to drive over some fields and such, and honestly for most of that I’d be perfectly confident doing that in a Subaru and would even prefer it sometimes, the only thing holding me back is the towing capacity, all of them except the ascent come in a good bit below my 4runner, and I tow just barely often enough that I don’t want to downgrade in that aspect.

Ketchup has kind of an interesting history

The term ketchup/catsup (or various other spellings) first appeared in about the 1600s, but tomato ketchup didn’t really catch on until about 200-300 years later. Before then it was used to refer to a variety of different sauces/condiments. Mushroom ketchup was a fairly popular one, some were based on fish sauces (you could maybe make an argument that Worcestershire sauce is a type of ketchup) etc.

The general consensus is that it was sort of the result Europeans attempting to recreate various Asian sauces without really knowing what was in them or having access to the right ingredients (for example trying to make something like soy sauce without soy beans)