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If the smoke tastes too hot, allow the pipe to cool down

Manny: Cramped

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wet brine There are those who argue theres no such thing as a dry brine because a brine requires water, but Id also argue salting meat pulls out moisture that then gets reabsorbed, creating what one might call an autonomous brine (as the moisture, thanks to salt, pools on top of meat)

So the worst has happened: you had a drug test at work and your employer flagged you for marijuana use