Here in the Netherlands you can pay practically everywhere electronically (even the door to door collectors for charities carry a qrcode in addition to their collection box) , but if you go next door to Germany you’d better bring cash if you want to buy anything.

The Three Gorges dam displaced an approximate 1.3 million people, is of questionable structural integrity because of rushed construction, has had a huge impact on its immediate environment and in the event of a breach endangers 400 million people. While that monstrosity is an outlier, in most instances the construction of a dam will displace a lot of people and carries a sizable risk of breach if the construction isn’t carried out properly. Should or shouldn’t hydroelectric be considered environmentally friendly?

That’s one unfortunate downside of carbon steel. Stainless can be a bit lighter, but needs a different technique to get it to not stick (of which several demonstrations can be found on Youtube.)

I have and still use a few, but for new pans I’ll only get bare metal (stainless or Carbon steel) for new pans. One is a Tefal sauté pan. It’s not too thick aluminium and the coating has developed hair cracks over time and the antistick properties aren’t consistent. The other is a small frying pan by a well regarded (local) company and only got good once I started abusing it because I thought it was a write off. That’s the one I mostly use to fry eggs, but you still need oil and a hot pan to have the egg not stick.

Meanwhile I have a seasoned carbon steel frying pan that is more non-stick than either of them, and a cheap carbon steel wok (under €20) that’s also doing great in the non-stick department. And you can clean either of them with a coarse steel wool without destroying the non-stick properties as long as you’re not too rough. And any damage to the seasoning is easily touched up.

Stainless initially stick for meat, but once the crust develops it will detach itself. And sometimes you want some stickage to develop flavour, for gravies etc., which you then deglaze.

It depends on what the alcohol is in what it tastes like. Beer is on the bitter side, wine is tangy or sweet, liqueur is sugar with alcohol, and the distilled drinks (whisky, gin, wodka, etc.) can taste different depending on the casks, the water and wether or not they put spices in, what’s being fermented (barley, corn, potato) and for how long.

In some drinks you barely notice the alcohol and for others it’s like you’re drinking paint thinner.

I’ve done that multiple times without issue.