Wait, you're telling me I've been preheating my oven all these years for nothing? I tried the cold start thing once and my loaf came out looking like a sad hockey puck, so I just assumed my grandma's note was some kind of joke she played on me from beyond the grave. How long do you leave it in before you actually turn the oven on, and do you bump the temp up higher to make up for the lost time?

There was a thing in the local paper a while back about that little breakfast place up in Red Hook, the one with the counters and the old guys who sit there every morning. Been run by the same family since the 80s and their coffee is still like a buck and a quarter, which is nuts when you see what the chains charge now. My buddy swears the pancakes there cost less than a gallon of gas, and honestly he might be right. Feels like some of these old spots just never got the memo that everything is supposed to get crazy expensive.