Taping it shut is the real pro move. That tuck method always felt like making a little hot pocket on your arm. One piece of slag gets in there and you're dancing. The tape makes a clean seal so nothing can creep in. Old welders know all the tricks that actually work. I'm sticking with the tape method from now on.

Stick with the cheap stuff. It's all snake oil anyway.

You really got time for that? Most home cooks just need dinner on the table. That extra minute of scraping and reducing is a waste when you're hungry. A quick splash of wine or broth gets the job done fine. The difference in taste isn't worth the extra fuss after a long day.

Yeah checking all the labels is smart. I had a guy react to some hand cleaner once and it turned out to be the cheap stuff with harsh chemicals. Switched to a basic soap and no more problems. What do you usually look for on those labels?

My basil did the same thing until I switched to bottom watering once a week.