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2d ago

in

Warning: A loose ground strap on a Cessna 172 in Flagstaff almost cost us a whole nav system.

Remember thinking the same thing about ground wires being a formality. My old truck's radio taught me otherwise when a loose ground made it sound like a demonic choir. That hum was a cheap lesson compared to what a plane could teach you.

3d ago

in

Tried a new backing gas mix on a stainless job and it backfired big time

Ouch, that's a brutal way to learn! It's crazy how one little change in the mix can throw everything off like that. Makes you want to just stick with the old reliable stuff sometimes.

4d ago

in

TIL my client's 'vintage' walnut slab was actually a painted piece of plywood from a 1970s bowling alley in Akron.

Wait, Lisa, you're mixing up strippers and strippers. A furniture stripper is just the chemical stuff you use to take off old paint. Costs like twenty bucks at the hardware store. You definitely don't tip it at the end of the night.

5d ago

in

I thought learning to code meant you had to be a math genius

Yeah when you said it blew your mind I totally get that. I read this article about how they structure those free courses to give you just enough to hook you. Like they'll show you one really useful trick, something you can use right away, and then you're stuck wanting more. It's smart because it feels like a real gift but it also makes you see what you're missing.

5d ago

in

I keep seeing people skip the brine top-up step for their ferments

That 2% top up brine is a good idea, but I use plain filtered water. The veggies already gave off their own salty liquid, so adding more salt water can make the whole batch too salty by the end. I just make sure everything stays under the existing brine with a glass weight. If the level drops, I top it off with water.