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14d ago

in

I still remember when hanging beef meant dry aging in a real cooler, not just throwing a bag over it

Man that 34 degree sweet spot was pure magic, I remember the exact same setup at my first gig in Philly. But you're a little off about the Cryovac thing though, bags actually have their place for certain cuts like primals you gotta hold for weeks. The real issue is people thinking a bag can replace proper airflow and temp control for dry aging, which it just can't. I've had too many bags sweat weird and mess up the crust when the humidity isn't dialed in right. Still, I get why the old school hanging method feels more legit, there's nothing like that smell of a walk-in full of aging beef.

16d ago

in

The moment I chose a paper planner over my phone calendar

Why does everything have to be some deep life change?

17d ago

in

Why does nobody talk about the difference between active dry and instant yeast?

Not everything needs fixing, @olivias88, maybe your cousin just overthought it.

18d ago

in

Friend told me I baby my gear too much and it stuck with me

Different trails, different tolerances, that's all it is.

19d ago

in

I still pick hand tools over air tools for interior work

Appreciate you sharing your experience but I gotta push back on this one. An air ratchet with a proper trigger lets you feather the speed just as well as your wrist if you take the time to learn it. Your buddy cracking three trim pieces sounds like an operator problem not a tool problem, same as you cracking two with hand tools. In tight spots like under a dash, a right angle air ratchet actually gives you more control since you're not fighting your own arm angle and can focus one hand on guiding the socket. Hand tools have their place but saying they're always better for interior work is like saying a manual screwdriver is better than a drill for putting together furniture.