Should add some mercury on the bottom, for the bolt to float on top of.

And roll your window up as you’re getting out. If they can reach into your vehicle, they will.

Probably worth noting that the vast majority of Japanese people carry a gene that prevents them from producing BO. They tend to see BO as a foreign thing, because they don’t deal with it on a daily basis. Their antiperspirants are often minimalistic powder cakes that you need to mix with water to apply. They are often unscented, because they don’t need to worry about masking BO every day. And they can be downright difficult to find in stores, because they just aren’t frequently used by anyone except foreigners.

The common perception among native Japanese people is that white people smell like sour milk. Because when you don’t encounter BO in your day to day life, you aren’t nose-blind to it. Then you come across a white tourist who has BO, and sour milk is the closest approximation you can think of since you don’t have a baseline “this is what BO smells like” to compare it to.

The full saying is “a few bad apples will spoil the bunch.” Because if you toss a rotting apple into a barrel of good apples, the off-gassing from the rotting apple will quickly rot the good ones. You’ll quickly end up with an entire barrel of bad apples, due to adding one bad apple to the barrel.

Even “good” cops will quickly turn rotten, because they’ll be forced into covering for the “bad” cops. Because if they don’t cover for the bad cops, they get forced out.

Thus, all cops are bastards. Because if someone is a cop, they’re either a bad cop or covering for bad cops (and are thus, a bad cop themselves.)

Sodium citrate is amazing. It’s an emulsifier, which allows the fat to stay bonded with water. Normally the fat and water separates as soon as the cheese melts, and you end up with chunky or gritty cheese sauce. So we use an emulsifier to allow the two to mix smoothly.

Natural emulsifiers are fairly common, but tend to have issues in regards to cooking. For instance, egg yolks contain an emulsifier, but it will scald and denature when it gets hot… Wine also has an emulsifier but has the same issue.

This is why fondue recipes call for wine. It allows the fondue to melt smoothly, and the double-boiler fondue pot ensures the fondue never gets hot enough to denature. It’s also why baking calls for eggs, to allow the oil and water to mix together long enough for the flour to begin cooking.

And the nice part about sodium citrate is that it has a much higher heat tolerance. It’s also a very “dense” emulsifier. In other words, a little bit of sodium citrate will go a long way. You don’t need to worry about accidentally burning your cheese sauce and making it clumpy. (You can still burn the cheese, but it won’t destroy the texture.) If you’re ever making queso for tex-mex, a scoop of sodium citrate will ensure it stays wonderfully smooth.

If you don’t want to bother with the $5 bag, (which honestly you should just go ahead and get, but whatever…) then you can make a dirty form at home with lemon juice and baking soda. Combine the two, and the resulting product is trisodium citrate. Basically, take a squeeze of lemon juice, and stir baking soda in until it stops fizzing. Now you have something that tastes vaguely lemony, but will melt cheese like a motherfucker. Lab grade sodium citrate doesn’t have that lemony flavor, so it won’t skew the flavor of your dishes.