This is a better alternative than that money going to other causes.

I'd much rather have a bunch of people out there building a life sized Ark (and maybe even employing some skilled tradesmen) than for that same money being spent winning local elections for candidates that want to take evolution out of textbooks.

Good to know--I will have to try again. Glad they fixed this, as it was really a bummer

You forgot that Amazon won't deliver HD content to the browser (even for paid rentals where HD is an extra dollar).

Netflix wins hands down there...my HTPC is significantly more powerful than my parents roku...but their amazon streaming looks way better.

The local dealer chains in a lot of areas tend to be very successful.

This means they can make lots of local political campaign contributions (both to buy influence and to get themselves tickets to all of the fundraising galas where they can meet and great with the townsfolk). They also tend to be somewhat of a dynasty, having been started back in the golden age of automobiles and inherited by younger family members

Then, what do you do when you've got 2 kids, and your dealer brother's got 2 kids, and you don't have enough dealerships for them to all inherit? Why not send one of them into politics? It could be very beneficial to your business to have someone on the city counsel, and you've got the cash to finance the race. Maybe later they move on to the state senate.

What happens if you have a 12:00 meeting with people in a wide area that spans time zones and DST treatments.

Does the calendaring software decide that the person who started the meeting is the "master" (i.e. the meeting is always at 12 their time)? What if the meeting is originally at a time where it is during the workday outside of DST in all countries, but the DST switch would move it outside of the workday for someone who isn't the host? Then I would think you would want to allow the host's time to change so that someone else doesn't have to work overtime.

Obviously there are solutions, but I don't think the software will be able to fix it by itself. (for reference, I don't like the DST switch, but I actually prefer DST--more daylight after work is better than more daylight before work)

To play devil's advocate--If I stole your phone...I'd probably want to wipe all of your crap off of it anyways. Flash a fresh OS on there and it is good as new.

Just like if I stole your laptop to use it myself, I would wipe the drive first (though many thieves are not so clever), or if I wanted to sell it, I would put a clean OS on it. Might be some valuable information stashed on your drive, but if I am a petty thief, I probably care more about the easy money of selling electronics vs the more complex prospect of figuring out how to profit off a stolen identity (much more difficult than cash).

A kill switch that bricked the phone (or made it unable to join a mobile network or fully boot until disabled) would kill the residual value of the phone. Sure, maybe you could harvest it for parts, but if the bootloader is locked and the OS is hosed, nobody is going to be using it as a phone again.

A lot of phone thefts in big cities like NYC/Chicago go like this:

Person is on the train, engrossed in their facebook news feed (and probably have their headphones on so as to be further zoned out). Train pulls into stop and doors open. Thief rips phone out of person's hand and dashes out the closing doors. By the time the victim or anyone nearby recognizes what just happened, the doors are closed and the train is pulling away (and to an outside observer on the platform, it just looked like a guy who forgot it was his stop and dashed to get off the train). Less pro thiefs may not have the timing down, but they can probably run fast enough to still avoid getting caught.

If everyone knew that that phone would become worthless, these types of thefts would calm down. You might have a phone to play with for an hour (and if you were savvy, you might try using the linked email to break into some financial accounts), but the sketchy guy in the ice cream truck with a "cash for phones" sign isn't going to want soon-to-be bricked devices.

As an aside, if I were a robber, I am not sure if I would take the phone or not. Maybe take it and toss or break it (especially if it will be bricked remotely). The last thing I would want after robbing someone is something that is so easily tracked. My movements after the theft might be recorded and the phone might be hard to sell since they are much easier to check the history on than cash or random jewelry (and I would have to turn it on show any potential buyer that it was working).

The audio latency issues on android are kind of a shame.

The one reason I almost bought an ipad instead of an android tablet was basically so I could use the ReBirth app (and maybe other music apps in the future). Figured it wasn't worth double the money for a single app when I got a deal on a 2013 Nexus 7...but I wish I could run it.

There are some alternatives but the audio latency just kills it. You can write stuff and then hit play, but you can't adjust it on the fly without lag. If you are writing it in advance, might as well use a computer since you aren't taking advantage of a big multitouch control surface to have live control of multiple effects.

To be fair, ctrl-shift-t is magical. I found out about it years ago and use it multiple times per day.

In fact, now that I have started doing my breakfast/couchbound casual browsing on a Nexus 7 instead of a netbook, I have come to miss the ease of restoring closed tabs (that and easy within-page searching...you can at least do that on a tablet, but it is a lot slower than with ctrl-f and f3)

Unless you are burning your food to a crisp until it is a bitter, blackened mess, you are fine. Food temps don't traditionally get anywhere near high enough for this to be a problem or a danger.

Its not nitrite-free: http://www.good.is/posts/your-...

It may be a well made and tasty bacon (I have had TJ's bacon, its not bad at all), but it is definitely cured and definitely contained nitrites. This article explains why sometimes, it can even be labeled "Uncured" despite the fact that it is actually cured (since USDA regulations apparently don't currently include celery-curing): http://fyi.uwex.edu/meats/file...

I don't even know why you would want to eat nitrite-free bacon...it won't taste like bacon and it might give you botulism. Either stick to fresh pork or accept that nitrites are required when consuming cured/smoked/aged pork products.

Check out my response to his request for sources above. I found an abstract for a paper that corroborates the fact that you can't actually measure the amount of nitrites going in to a celery-cured product (probably due to the reasons you specified).

I also cite an article that cites a cooks illustrated study that found more residual nitrites in the celery-bacon than in traditional bacon, suggesting that they might use more nitrites in the curing process. However, I just found this abstract which says that bacteria growth was found to be higher in "no-nitrate-or-nitrite-added" meats than in traditional cured meats. This suggests to me that they might have *less* nitrites since the bacteria isn't being inhibited (it also suggests that you should avoid the alternative methods if you plan to store the meat for a long period of time before consuming).

I pulled out some of my sausage books. First, let me apologize--in my prior posts, I have been mixing up nitrites and nitrates. Sodium Nitrite is in instacure #1 (sodium nitrate is added to instacure #2 which is not used for things like bacon...usually only air dried meats like aged salamis) and is used when meat will be smoked/steamed/etc. Bacon is just cured and smoked pork belly (and pork belly was often listed on restaurant menus as "Fresh Bacon" until recently when pork belly became trendy again).

The Ruhlman/Polcyn charcuterie book doesn't go deep enough into detail, but cites Harold McGee's "On Food And Cooking". I don't have a copy, so I've tried to find some other sources.

• Ruhlman writes about "Uncured" and "No Nitrites or Nitrates Added" Bacon. Of particular note is his link to his article about meat curing safety concerns where he talks about the actual dangers of nitrites (only a few grams of sodium nitrite can kill you, which is partly why curing salt is only ~6% sodium nitrite).
• Very interesting article on how little nitrites even come from cured meat

  . 400+ hotdogs (or quite a lot of bacon) has fewer nitrites than a single serving of Arugula (a whole foods favorite) or 4 servings of celery or beets.

• Fact Sheet from American Meat Institute. Possibly biased source, but has some discussion of how beets/celery are used to create cured meats (which by definition include nitrites).
• UW-Madison Meat Laboratory pamphlet. Has some good discussion of what the different terminology on meat product labeling means. Particularly of note is the USDA rules that allow you to call products cured with non-traditional sources of nitrites "uncured" despite the fact that they are cured. Also discusses how meats only make up 5% of our nitrite intake and ~90% of the nitriate and nitrite added to meats is broken down and converted to other compounds, leaving very little behind.
• Some discussion on the curing process from one of the better sausage resources online. Cited for discussion of actual quantities and ratios of curing salts needed to work. You need about 50ppm to be effective, the FDA asks for 156ppm to ensure enough curing plus a safe amount of nitrites. If whole foods is selling it, you can be sure it meets these requirements.
• I recognize that I have yet to provide a source that substantiates the claim that the celery-bacon may have more nitrates than traditional bacon. According to this abstract (can't access the full paper), it is not possible/difficult to "analytically measure the amount of nitrite produced by this [alternative] process" (since nitrites break down and while you can measure their presence after the fact, you can't measure their presence in the initial curing)
• This GOOD article references a study that found more nitrites in the alternative bacon than in traditional. Unfortunately it is not available without a subscription (I think I actually remember reading that article which is probably why I made my original post, but my paper-subscription to Cooks Illustrated does not include online access).

Hope some of this answers your questions (or points you in the right direction if you have journal access). My takeaway from it all is that it really doesn't matter. There is so little of it present in cured meats compared to other foods that are never even questioned that it seems like a total red-herring used to sell one brand over another (like advertising high-sugar, high-calorie granola bars on the fact that they are "fat free").

Curing is based on a formula. You need a certain amount of sodium nitrate per pound of pork. The celery method must add at least that much nitrate or the meat would never pass inspection as a cured product and couldn't be called bacon.

I will admit that I don't have a direct source handy (and it is not something printed on the nutritional facts page) but celery juice is incredibly high in nitrates. I have some experience making sausages and cured meats and have come across many things saying that these sorts of alternative curing methods result in as much or more nitrates as using instacure #1 (aka pink salt, a salt blend with 6% sodium nitrate). If they didn't, the cure would not be effective and the meat unsafe to eat.