A little background:
I’m an Irish man who lived in Scotland for a long time and developed a penchant for good Scottish whisky.

I’ve since moved back to Ireland and am on a quest to find good Irish whiskey.

I’ve been looking for double distilled, single pot (or single malt) and have found a couple of nice ones, though this is somewhat counter to the Irish market which favours triple distilled and has (imo) a narrower taste profile, especially when compared to scotch.

Currently drinking: Shortcross rye and barley

Its really pleasant and quite different to the traditional Jameson/bush. There’s a bit of depth to it, some spice from the rye and a lovely classic malty finish.

Any other whisky enjoyers out there ?

A general thought that came from a more specific one I had the other day: I've been trying to make sure I eat breakfast by making overnight oats, but it can be a pain on tired nights to get it set up.

Are there any gotchas with making your own mixes of dry goods? I feel like I know enough to scare myself with things like "oh well that might not be shelf-stable when mixed since xyz pathogen from it grows well when provided with abc".

At the moment, I'm just imagining prepping like a weeks worth of oats, chia seeds, raisins, etc. so that I can dump milk in each night, which seems like it would be totally fine.

I add hot sauce to nearly everything savory that I eat, but I've never really had a go-to brand. Usually I've got a ton of tiny no-name-brand bottles around from various gift baskets that my wife or her family got me as christmas or birthday gifts, or my wife will pick up random stuff she finds on sale when grocery shopping. But those are pretty hit-or-miss whether they're actually any good or not, and I crave consistency, so I've decided that I want to find a good all-round sauce (or perhaps a brand of sauce with a few variants), ideally something I can purchase a decent quantity of at a time, either online (direct from the company or Amazon or whatever) or reliably from a grocery store, and just replenish whenever my reserves start to get low. Ideally something that won't break the bank, too, considering I go through it at a decent pace.

I like the taste of Frank's, but I'd rate its heat at a 0.5 and I'm looking for something at least 7 or 8 (or higher). I've tried Tobasco and it's pretty mid on all aspects (and way too watery). I really dislike the flavor of Sriracha--it hits me completely wrong for some reason. I recently tried some Cholula extra hot and its heat is acceptable, flavor-wise nothing amazing but right now based on price/availability it's my top contender. I know there are better sauces out there, and brands that I've either forgotten or never even heard of because I'm not a connoisseur and never really paid much attention, and I don't have the vocabulary to really speak to what I'm looking for flavor-profile-wise, so my question is basically the title: What's your go-to hot sauce? Not necessarily your favorite, but the default you'll happily reach for regardless of what you're putting it on and that you've always got stocked?

edit--Too many responses to reply individually, but thank you all for all of the suggestions! I definitely plan on checking several of the new-to-me sauces out in the coming weeks.

This morning I found a receipt in my kitchen. It was from my roommate, who had ordered pizza from Dominoes the night before. When I looked at it, I was shocked. There was a single line item on the order, two large pizzas for the sum of $75.98 USD. I thought, "what the hell is this? How is he spending so much on pizza? And the junk they sell at Dominos? They don't even make the crust there!"

But then I looked down to the actual amount paid and it had a discount: $54.00 off the price for buying two of them. So the effective price was a much more reasonable $10.99 each. That's less than a third of the sticker price. After tax and an in-house delivery fee, it was still under half of that price.

I don't eat out that often, and fast food is especially rare for me, so I've been fairly insulated from this, but it seems that this kind of thing is happening everywhere. One pizza place I do get food from occasionally is Pieology. Their pizzas were roughly $10 not too long ago, but in recent years those prices have ballooned, with some locations asking for $15 for the same pizza order. But the secret is that they are actually still selling pizzas for those prices if you use their app - it's just that instead of giving you the real price, you get free "perks", which is your choice of a drink, cookie, and things to that effect. I never go to McDonalds, but I've heard endless complaining about how expensive it is. The retort I hear is, "you better get the app". The app is a privacy nightmare that requires practically every permission it could ask for in order to function, so rather than actually getting deals you're just subsidizing the cost of your food with the sale of your personal data.

There's almost no way to definitively prove this, but one argument that I find compelling as to why restaurants are doing this is because of delivery apps. Delivery apps take omission from the purchase price, and people really don't like seeing that they're paying more for things on the apps than they would be in the stores, so shops are raising the base price of their food in order to make things seem more fair, while offering in-store discounts so that they don't lose out on revenue from lower-income people who wouldn't order from delivery apps. If that's the case, that would mean that people ordering from those delivery apps are not only paying more for the privilege, but they are actively pushing up the prices for everyone else as well. And that's just ridiculous.

Friendly debate.

String cheese is meant to be strung.
Eating it without stringing it is just plain wrong and there are many ways to eat it incorrectly. ¹ ₂ ³
But what is the correct minimum number of strings that string cheese must be strung into in order for it to be string cheese?
Is splitting it into two mostly even pieces enough?
Or is three a minimum?
Perhaps you have high strung opinions on the number of strings a string cheese must be strung for it to qualify as more than a mere stick of mozzarella and require say nine as a minimum.

I’m finally making the plunge to getting a bread maker, now that the price of bread has gone up to a stupid amount and I finally realized four months of buying bread every other day will pay for the machine itself. (Flour is cheap, yeast is cheap.) There are only really three machines available where I live, so I’m pretty set on the machine itself.

Since I’ve never had a bread maker, do y’all have any advice, favorite recipes, suggestions?