The new engines in 2026 will shake things up probably. Don't despair. And remember that it's not just the car since Perez is not even consistently second with the same car. It's Max' brilliant, unrelenting perfection.
I don't care about spoilers and think that spending effort policing that is wasted. People who don't want spoilers simply need to avoid social media. I dislike titles such as "Spa winner says it was harder than it looks" Just say it's Verstappen in the title, it's more interesting and easier to determine if you want to actually read the post or participate in its' discussion.
Concerning your questions:
I personally dislike paywalled articled but there is good content behind those articles and it's only fair to also give attention to those sites because otherwise only clickbait will be left. Posting the full content sounds like a long term problem with copyright. A short summary to get a discussion going sounds plenty good.
I'm fine with non English links, provide a title tranlsation and I'll see if want to read it and find a translation if it's a language I don't speak. (Speaking Dutch in the Verstappen era is rather fun ofcourse)
Personally I would prefer an image of the social meda post as the main thing, with perhaps a link to the source below it. Not the other way around. But as long as an image is supplied so I don't need to go to that social media thing I'm happy.
There should be a good GUI for everything but a terminal offers more options to do certain things a lot faster. Especially in work environments. And once you're used to this level of efficiency and control you're not likely to stop doing that in your home network.
Cooking a fresh steak to 63 degrees sounds like a waste of money to me. ( And so does cooking chicken to 70) But I think we can all agree to that because we know those are the temperatures that indicate safety if it reaches that for 1 second. And lower temperatures over time are also good.
Generally I prefer reverse searing steak because it allows for a tender perfect inside with a hard crust and no gradients in the doneness. But if I don't have time for that (or for a sous vide waterbath) I just cook straight out of the fridge in a cast iron while flipping every thirty seconds. And for anyone doubting that flipping 30 seconds is superior to not touching it before flipping once: your steaks will be less evenly cooked which I don't like but you are free to do so ofcourse. Read Kenji's article on it if you don't believe me: https://www.seriouseats.com/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results
The new engines in 2026 will shake things up probably. Don't despair. And remember that it's not just the car since Perez is not even consistently second with the same car. It's Max' brilliant, unrelenting perfection.