I always heard 165 too, but I looked at the chart on the meat thermometer and it said 155 for breast. I tried it out and it’s much juicer.

Yes. Especially for chicken breasts. It’s easy enough to know for sure they’re done, but they’re much easier to eat as soon as they hit 155F. My immune system has never questioned my chicken, but my taste buds are very thankful for the meat thermometer.

Your shirt has two Sleeves and one Collar. Haven’t messed it up since I heard this.

And here I thought I’d never see my '95 Cavalier again!

I’m dealing with this exact issue right now. I don’t have thermal imaging, but I used an IR thermometer and recorded temps as much as ten degrees lower in the places with water staining than in other parts of the wall/room/house. Any tips for finding the leaks/improving insulation? Right now my best idea is cutting holes in each cavity and blowing in insulation, but I’m not an expert at all.

A few years ago, I started a sentence in my class with “When I was born”. A student instantly chimed in and said “What in the 19’s?” And I thought in my head, of course you idiot, everybody is born in the 19’s. It still haunts me.