You forgot the biggest reason for bottling in larger bottles: money. It's cheaper for smaller craft breweries that are making less of a profit than the big guys to bottle there beer in a smaller number of larger bottles. Even established breweries that normally sell 12oz bottles could bottle small batch/specialty brews in big bottles for this reason. From the consumer standpoint, there are definitely limitations to only having large bottles, but for the brewer is usually the first distribution step beyond kegs.

Sofrito is a good "gateway" paste that you can use. You can buy it pre-made in jars or make it yourself.

The water from soaking chiles can be really bitter. I usually taste it and sometimes end up using it in the recipe if it's mild enough. Like ESNY said, it's probably easier for recipe writers to tell everyone to throw away the water so the bitterness will never be an issue.

^^ also brandy mixed in to that.

1. drink it
2. cook

I always thought service animals were required to wear tags or a harness that distinguished them as service animals (that's always what they told me when I worked retail). I don't know if those laws vary by state, but if it's nation wide then there's a very easy way to tell if it's actually a service animal or not!

In a case like that, whatever it is you're cooking usually needs to be cooked at a high temperature at first to brown the outside (like roasting a piece of meat, for example, which will brown faster at a higher temperature). The temperature is lowered with whatever you're cooking still in the oven so it will continue to cook, but will be less likely to overcook on the outside before being done in the middle - so everything will be even, with a crisp and brown outside!

I'm interested. While "food is food," athletes do have more specific nutritional needs, especially while training towards a particular goal. Most of the information on the web about nutrition for athletes comes from the perspective of athletic websites, not food websites. For those of us who are both interested in food and interested in staying active, it would be useful to have the information from a "food point of view." I would even be interested in learning about the products - I don't look down my nose at packaged granola bars, and there are a lot of products on the market that claim to give you the correct fuel that you would need as an athlete, and sorting through the junk to find the good stuff isn't easy.

I'm with @Saria and @topchef. I work as a cook. I've done time in the front of the house too, and I always treat my servers very well. I make about half the money cooking that I did serving, but I do it because I want to and because I love it. In general, most cooks work longer hours, work harder, have a higher risk of injury, and make less money compared to waitstaff.

eggs
chickpeas
peanut butter
cheese
tempeh
almonds
(my favorites)

It sounds doable, but 40 days is a really long time. From what I understand about the beer cooler cheat, you'd probably have to change the water or reheat it at least once a day to keep the temperature that consistent.

Tempering it in could be more successful than adding it to the pot cold from the fridge, but the thing about half and half is that it tends to curdle and separate when it's boiled. Heavy cream has more fat, which prevents that from happening. I would just use the cream, because you won't need very much of it anyways.

If you boiled the fondue, the cheese will become grainy.