Hell yeah, and honestly nobody talks about how the real cost is in maintenance and replacement. That pricey belt probably has fancy stitching that rots out, but the cheap rubber one just shrugs off the salt and grime. I'd rather spend the extra cash on tanks and fills than a logo on my waist.

Scope the whole chimney next time, nests hide in those bends like crazy.

That air fryer behind a diner counter is wild to me. My grandma would've laughed you out of the place if you told her that back in 2005. She had this old cast iron pot she used for everything, and the grease would smoke up the whole kitchen. Now you're telling me a little box with a fan can do the same job, and the cook just sits there waiting on it, no splatter, no mess. I still don't trust them for anything crispy like chicken, but fries, maybe. Just feels like we skipped a whole era of cooking without anyone really noticing.

The real difference shows up in baking, not cooking. Store brand cinnamon or nutmeg can be weak one batch and strong the next, since the plants they source from change. For chili and other slow cooked dishes you will never notice, but for something like pumpkin pie where the spice is the whole point, I stick with name brand. Also check the grind on your paprika next time, the store brand from Aldi runs coarser and takes longer to bloom in oil.

Maybe it's just me but The Room only works if you already know all the jokes going in. Going in cold just feels like watching someone's weird student film that never ends. Kyle probably watched all those funny compilations first and forgot the actual movie is a slog. The "fun" part is talking about it AFTER, not sitting through it. Your group made the right call honestly.