Seems like a good idea to me, in an age where everything is either treated as disposable or outsourced.
The full phrase was a mouthful.
Seriously, the parent comment reads like the "Dropbox" comment (so they've just turned running curlftpfs, cvs, and ftp into a company now?)
I've never made an omelet that is very good and I've tried a bunch of variations. I've had lots of omelets in restaurants that are great.
For the fitted sheet skill, I've watched the videos on people doing it and it feels a little like the old how-to-draw-an-owl meme. Step one and two make sense, but then step 3 is magic.
1. put two adjacent corner-pockets into each other, then do the same with the other side, then put those doubled pockets together.
2. Now you have an irregular shaped blob. If you put your hand inside the pocket (there is only one now), you have a flat square, plus the overhanging bits from parts of the fitted sheet that hang down.
3. You just lay those lobes flat so that what is left is flat(-ish) and square(ish).
4. Fold that once or twice depending on the size of the fitted sheet and you are done.
Step (3) is the hardish part since you need to keep the sheet flat. I do it "in the air", but to start I would use a table so that the flat part doesn't move around while I'm folding over the lobes. The flatness will depend somewhat on the thickness of the fabric, but it's usually about 30% thicker than the flat-sheet.
What are you putting in yours?
Did you add lotsa butter? That (and good ingredients) is the main secret (even if the restaurant wont admit it).
