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Taltharius [2015-06-09 18:46:58 +0000 UTC]

I dunno about you, but I've learned how to identify pesky raisin cookies with a nearly 100% success rate.

It helps that I'm good at spotting "unusual details"; a raisin on a cookie will appear more "folded and wrinkly". This contrasts with the smooth, melty appearance of chocolate chips on a cookie.

This is best practised in a well-lit room, so you can etch those details in your brain until the response becomes instinctive.

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