u/spencercross

Our lease expires on Saturday and we were holding off until July 1st to decide what to do because the current incentives were supposed to expire 6/30 and we were hoping there would be better incentives for July 4th. We talked to a salesperson at the dealership a few weeks ago and he told us it was very likely that there would be. However, I just looked at the Hyundai site today and it looks like the current incentives have just been extended to July 6th. Super bummed that we didn't realize until recently that we could have taken advantage of the Pull Ahead program a few months ago to turn in early and get the $8,750 finance cash.

Does anyone know of a U.S. alternative to While Lion for maces under 10lbs that have a full length handle? All of the options I've found so far are under 30 inches long total, including the mace head. I like White Lion, but shipping and duties to get one shipped to the U.S. costs more than the mace itself.

Beef and pork seem to be by far the most popular things to sous vide, but unfortunately I don't eat either. I'm curious if anyone has a favorite poultry, seafood, or vegetable preparation that they love?

I'm about to turn in my 2023 SE AWD lease and was hoping to replace it with a 2026 SEL AWD. But I'm in southern California and there isn't a single new 2026 SEL AWD within 250 miles of me or scheduled to arrive anywhere within 250 of me in the future. I feel like I've seen recent posts form people in other parts of the country finding them. Am I crazy?

My lease ends in a month and I'm positive that our tires are below the wear threshold. Hyundai charges $225 per tire in that case, so I'd prefer to just put on the cheapest budget tire I can find. However, my lease agreement requires that if I replace the tires they have to be of "comparable type and quality." "Type" shouldn't be a problem as long as whatever I get matches the OE specs, but I'm not sure how to judge whether a replacement tire is of comparable "quality." Is there an actual rating or anything I can reference, or is it purely subjective?

My understanding is that fried rice is best made with rice that has been cooked and cooled. But is it common in Chinese restaurants to cook rice and let it cool for a day just to make fried rice with, or do they just use whatever rice is on hand?