Went to a coffee shop in Salt Lake once and the barista called me out for ordering a latte wrong.

Honestly, that's a really good point. If the glue is hidden under paint and not sealed right, it can basically turn into a weak layer that just lets everything lift off later.

Funny you mention that because I actually watched a video where a food science guy broke down why Kirkland frozen wings are different. He said they flash freeze them individually so there's less ice crystal buildup, which means they don't steam as much in the oven. That extra moisture escaping from cheaper brands kills the crisp factor. Foster Farms apparently uses a different freezing method that lets more water get trapped in the meat. Makes total sense when you think about it because the Kirkland ones I got were each separated in the bag instead of one giant ice block. So it's not just fat content, it's literally how they freeze the damn things. Little details like that really do add up when you're cooking from frozen.

But it's not actually an alternate ending, they just joked about it in the commentary.

Hold on, when you brazed that tube, did you drain it completely or try to work on it hot? I've always heard that's a mistake because even a little bit of moisture left in there can mess up the braze. Just wondering if that's why yours held better than what kimr10 is saying about.