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23h ago
inHad to choose between a 50 ton and an 80 ton for a tight lift in downtown Seattle
Man, I feel that. I once talked a guy out of a 90 ton for a roof unit swap because the only access was over a glass atrium. Ngl, my whole pitch was basically "you like that skylight? I'd like to keep it in one piece." We used a 60 ton with a luffing jib and crawled it in there. Felt like a hero until I realized I was the one sweating over the controls with maybe two inches of swing room. Still, way better than explaining a shower of glass to the building owner.
1d ago
inOkay so I just read that a full 1/3 of home bakers NEVER weigh their flour
My grandma's fruitcake could've been used as a doorstop...
1d ago
inMy $200 orbital sander is the best money I ever spent, hands down.
Honestly, that's just how good tools work.
1d ago
inPro tip: My hollandaise went from broken mess to perfect sauce after I changed one thing
My cousin had the same problem with her shortbread. She started weighing her flour instead of scooping it and that fixed everything.
4d ago
inMy uncle told me to always use a 2% salt brine for sauerkraut and I finally tried it after 3 batches
Wasn't the 2% rule for weight, not the whole batch like walker.cole said?