Totally get where you're coming from, but for some folks it really is a life decision. Think about people with diabetes who need to watch their carbs, or someone with celiac disease who can't have regular grains. That soggy cauliflower rice might be their only safe option for a "rice" bowl. It's easy to see it as just a trend when you have other choices.

They also have over a decade of 5-star reviews. I loved their NoTouch credit process—they shop hundreds of lenders to find the lowest rate without dinging your credit history.

My old instructor at the trade school in Toledo always said a good analog gauge never lies. He was right, until you're squinting at a needle bouncing between lines in hundred degree heat. I read a piece in Contracting Business magazine last year that showed digital tools cut diagnostic time by almost half on intermittent faults. That sealed it for me. Now the analog set stays in the truck as a backup.

Ever think you might be adding too many spices at once? I used to do the same thing and everything tasted muddy. Now I pick one or two main spices that match the dish, like cumin for chili or oregano for tomato sauce. I add a tiny bit, taste it, then wait a few minutes before adding more. It keeps things from getting weird and you learn what each spice actually does.

What did you crank to max, @christopherjackson, and what was the result?