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18h ago
inJust realized pushing my Tri-X to 1600 in my old Minolta was a bad call for a sunny day shoot.
Yeah, pulling a stop is a great fix for that. I started rating my HP5 at 200 on bright days, developing it normally. It tames the highlights and keeps the shadow detail, so you still get good grain without the harsh contrast. It's saved a few beach rolls for me.
1d ago
inA customer's old Campagnolo shifter just locked up on a group ride in Boulder
Eh, I mean that's just normal wear and tear right? Stuff gets gummed up. I've had shifters get stiff before and a little lube or even just working it by hand usually gets it going. It's not like the whole drivetrain exploded. Maybe it's just me but I wouldn't call that a real seize, more like a temporary hang-up.
2d ago
inShoutout to my old sous chef who said to always sear a roast cold
Your old sous chef was onto something. That fridge-cold start gives you way more time to build a crust before the inside overcooks. I do the same with thick pork chops now. Pull them cold, pat them bone dry, and you get a sear that sticks. Letting big cuts warm up just steams the outside.
3d ago
inGetting the water temp right fixed my bitter brews
I mean, I wish I could say I was that smart. I spent months blaming my cheap grinder before I even thought about the water. Maybe it's just me, but I was convinced I had a magic touch that could ignore basic rules. Robin186 is probably right about grind size being key too, but for my dumb process, the temp was the main thing I was messing up. Getting that under control finally stopped my coffee from tasting like burnt dirt.
3d ago
inPSA: My old shop used to print everything at 300 dpi for shirts.
Man, I feel that. I've totally been in that spot where you tweak one tiny setting and suddenly everything looks way better, even if the numbers say it shouldn't. Printers can be so finicky. What kind of printer are you working with?