That Memphis in May trick is a total game changer. I started doing that exact trim on my St. Louis cuts about two years ago. It feels wrong at first, cutting off more meat, but exposing that extra bone is key. You get way more bark and the meat pulls back perfectly every single time. My last cook had bones so clean you could see your reflection.

Turn off those price alerts for a week and see what happens. I stopped and realized I was just buying junk because it was cheap. Your dad's got a point about things that last.

That "crutch for simple stuff" line hits hard. My GPS died once and I had to actually read street signs. Felt like a weird superpower, getting somewhere without a voice telling me when to turn. Sometimes the tech just gets in the way.

Ever seen a car's paint get etched?

Sounds a bit overblown to me.