Man, I used to be all about the whole "tradition is sacred" thing. I remember in culinary school I had this chef who would lose his mind if you even looked at a béchamel wrong. But the other day I was making a sauce for some salmon and I just grabbed a miso ginger thing instead of a hollandaise and it was way better. It clicked for me right then that these categories are just starting points, not walls. You're right, feeding people well is the real endgame.

Wait only 1 in 3 people actually do that?

I did mine at 370 for 20 minutes flipping halfway and they came out perfect.

Yeah but I gotta push back a tiny bit on the card stock thing. I've cracked open a few 90s X-Men books and the carded issues are actually stiffer than the regular ones, so they tend to lay flatter in the slab. The real problem is those foil covers from like 1992-1994, especially the ones where the foil is peeling near the staples. I had a whole run of X-Men 25 that I thought were clean but two of them had micro tears right at the top staple you can barely see unless you tilt it under a light. So yeah the card stock isn't always the enemy, it's more the manufacturing quality from that era being all over the place.

Hate how those ghost companies just rebrand and keep scamming.