It depends how close you sit to your TV and how large the TV is. I can tell a difference if I’m close enough or if the screen is large enough. As well, try turning on a streamed 1080p show and using a 4k bluray (if you have all of thrsr things). When you stand close (like, closer than you’d watch), you can really see the difference. As you back away, it becomes less noticeable, but even at comfortable viewing distances people can see the difference

You can see an example on your phone. Try watching a video in 1080p and then 480p. You should notice a difference, even if you hold your phone a foot from your face it’s the same idea when watching on a tv.

There are some standards. The ingredients are listed in descending order of size (ie the first is the largest).

They can get around this in a few ways (though this isn’t really relevant here), such as for example preserves having this ingredient list: blueberries, sugar, corn syrup. Even though the amount of blueberries is technically larger than both sugar and corn syrup, sugar and corn syrup (still basically sugar) can add up to much more than the amount of blueberries. By including multiple types of sugar they can sort of hide the fact that the largest ingredient is some form of sugar

Indiana has stopped that thankfully. Several counties near Chicago (northwest IN) and near Evansville (southwest IN) are on central time and the rest of the state is eastern time, but everyone changes for daylight saving time now.

It matters more, in my opinion, for stuff like pizza because there isn’t already flour. The melting is noticeably different between shredded mozz and a block of low-moisture you cut or shredded yourself. But for cheese sauces and stuff I agree there isn’t really a difference

Kerrygold (and other imported-to-US/European, “fancy,” etc.) butter just tastes better. It has more fat content than land o lakes, for example, which contributes. The unsalted version is also cultured, and that makes a difference too. It’s definitely worth the price in any use where the butter flavor is important. In baking, maybe it’s not as worth it, but even then I’d still use it over a US brand.