Before everyone starts asking about the title "Get that Cheddar!"

Note that while the green area looks homogeneous, it is more like Swiss cheese.

When I ran a flight kitchen overseas, we had crusts, cheese, sauce, toppings, etc and employees to get the pizzas done but we were also focused on getting a large variety of foods out, not just pizza, but I digress.What I’m trying to understand is the mathematical language.  

@George White it’s time to forget about the cheese and get out of the trap….

My concern with that is the whole giving the rat a piece of cheese. will there be something else that bothers him?  

The cost savings really comes into not having to run new duct and make the house swiss cheese.  

Bill Bonner of Rogue Economics has been stuck on his giant ranch in Argentina since maybe March, 2020, but has had no problem sending his daily dispatch to subscribers (and eating farm grown meat and vegetables and eating farm made cheese, wine and ???)

Turned into a cottage cheese thing that gets everywhere and is just plain nasty.I've honestly had easier days climbing El Capitan than a 21-hour day scraping popcorn on a 100F day.

But yes I’m sure there are several areas in disrepair and perhaps several more to come.Btw, are ‘true’ philly cheese steaks really made with easy cheese??

If it does need a re-pipe, and new electrical wiring, then expect to gut to studs, patching swiss cheese is more labor intensive so it is better to gut and start fresh. 3.