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2d ago
inPSA: that $340 induction forge heater was the best money I ever lit on fire
Man, yes to the rewiring part. I ran a dedicated 240 line too because mine kept tripping the breaker on the shared circuit, and that was a whole weekend of work I did not plan on. The speed thing is no joke either. I melted the tip off a pair of cheap tongs the first week because I got lazy and left them in the coil. Once you learn the timing though it is hard to go back to standing around waiting.
10d ago
inAppreciation post: my ad spend hit $1,847 last month and the weird part is the number that stuck with me
Feels like the leftover is what you remember most. That $47 just sits there judging you.
18d ago
inOur club picked a 700 page book and half of us quit by chapter 4
A friend of mine had the same mess with her club, so they started rotating who picks and capped picks at 300 pages unless everyone agrees. Now they actually finish books and nobody has to fake it through the last 500 pages.
23d ago
inThe old baker in Santa Fe who told me to stop proofing by the clock
The thing nobody talks about is how much your fridge temp changes the game too, like my dough proofs way slower in January than July and the clock thing never made sense to me either once I noticed that. What the old guy showed you is basically reading the dough instead of the recipe, and once you get the hang of the poke test you start noticing stuff like how the dough feels tacky or how it smells a little boozy when it's ready, which is way more useful than staring at a timer. Spring back slow just means you poke it, the dent stays for a second or two, then it fills back in halfway and stops, like it's saying it's got a bit more to give.