The 62% needs number got my attention too when I first ran my own numbers. I live in Boston where rent alone eats up almost half my take home pay before anything else. I had to cut takeout to twice a week and stop buying clothes just cause they were on sale. The 30% wants cap forced me to actually look at where my money was leaking out every month. It took me three months of tweaking before I got my needs under 55% and wants under 35%. I still think the rule is too rigid for high cost areas but it made me way more honest about my spending habits.

Hold on, are we sure this is that serious? I mean "whoa that's wild" is one way to look at it but maybe we're jumping to conclusions. I've seen plenty of dashcam footage that looks crazy at first but turns out to be nothing. Like a trash bag blowing across the road or a deer. Unless that SUV was doing something obviously illegal like running someone off the road or dumping something, it's just a weird moment caught on tape. Plus, calling the cops over every random thing you see on the highway is a good way to get them annoyed at you. I'd hang onto the footage just in case but I wouldn't go making backup copies and taking notes like it's a crime scene yet. Maybe just ask around on a local Facebook group first and see if anyone else saw it.

Wet sanding is one of those things that works better but nobody believes until they try it, like using a sharp knife instead of a dull one.

Gotta push back a little on the skim milk thing though. Heavy cream and whole milk are totally different beasts for sure, but skim milk actually works fine in some recipes if you know what you're doing. The issue is people don't adjust the technique. Like for a pan sauce, you can swap heavy cream for skim milk if you reduce it longer and add a bit of cornstarch slurry or even a pat of butter at the end to keep it from breaking. It's not just physics, it's also knowing how to work with different fat levels. I've done it with vodka sauces and chowders and it comes out fine, just takes more attention. The real problem is bloggers pretending you don't have to change anything else.

Oh man, I had a buddy who finally broke down and bought a Thermapen after years of mocking me for using one. He called me all excited because his white bread was finally coming out not gummy inside. But then he tried the same temp on a dark rye with molasses and it was still underdone at 210F. He had to crank it to 215F to get that dense crumb fully set. Weird how different grains act totally different.