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2d ago
inI finally fixed my south-facing stucco cracking problem
Did you read that stucco guide from the building science folks about sun-facing walls needing more flex than shade walls? Curious if the 12 foot spacing was your call or something you found in a guide.
8d ago
inMy old head chef told me to salt pasta water "like the sea" and I finally tried it his way after 12 years
My grandmother from Naples always said "salta l'acqua" and I used to roll my eyes because I figured pasta absorbs salt anyway so why bother. Then I read that salt actually does get absorbed into the pasta during cooking, not just the surface, so the water needs way more than I was using. I was doing maybe a tablespoon for a big pot and wondering why everything tasted flat even after I salted the sauce. Now I do about 1.5 tablespoons per quart and taste it before it boils, and yeah it should taste like mild seawater. My blanching water for veggies got the same fix and green beans actually taste like something now instead of sad wet grass.
8d ago
inWarning: spent $210 on a camera snake before I learned the mirror and flashlight trick
Did you try wiping the lens and letting it warm up before using it? Mine fogged up on the first two jobs because I went straight from a cold truck into a warm house. Once I started doing that and holding it dead still, the picture got way better and I actually caught a bad joint last month. It is still slower than a mirror though, so I use both now.