I’m with you. Started working to eliminate Teflon from the kitchen and went full cast iron, but eggs were still a challenge… Until someone turned me on to carbon steel.
It’s lighter (not as light as an aluminum pan with Teflon, but significantly lighter than cast iron) and takes the same abuse and seasoning as cast iron.
Another real acronym with a funny story (maybe only to old geeks like me) is STONITH.
Back when “high availability” meant two servers with shared storage and a “heartbeat” network connection, if one of the servers failed, the second one would notice there was no more heartbeat from the first and pick up the traffic so users would never know.
However, if the servers lost the network connection, there’d be no way to tell if the other server was still running and if both continued accessing the shared storage, they could corrupt the application data. So each server could take over if it noticed the other wasn’t available by executing STONITH (Shoot The Other Node In The Head) basically sending a power down signal to the PDU, making sure the other node couldn’t corrupt data.
Sawagani - Japanese river crab. They’re tiny; about the size of a US nickel and you eat them fried whole, shell and all. Apparently they aren’t exported any more, but I had them at a sushi restaurant in Austin around 2000. They were delicious, like extra-crunchy crab-flavored popcorn.
Agreed. Rabbit doesn’t taste like chicken to me either. I live close to a rabbit farm, so I get it fairly regularly. To me, it’s best as a filler in sausage. I like to make rabbit sausage with apple or cranberry. It’s pretty lean so I also add a bit of fat - either pork or beef.
Going to college in New Orleans, we had a game where everyone had to convince at least one tourist that the river was pronounced MissisSIPPi, but the residents of the state preferred it if you’d say MisSISSippi.