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2mo ago
inI gave up on frozen fries and just cut a russet potato into wedges, sprayed them with oil, and ran them at 400 for 18 minutes.
Oh, absolutely. I stopped soaking mine years ago. I found the extra moisture just made them steam in the oven. Skipping that step lets the surface dry out a bit, so it crisps up faster and better. The key for me is to really pat them dry with a towel after cutting, then a light coat of oil and plenty of salt. They come out perfect every single time.
2mo ago
inWarning: Pizza grease got on my board game and now I'm panicking
Oh man, I'm the worst at following my own advice. I just found a rogue chip in my keyboard while typing this.
2mo ago
inI finally hit 300 hours on my new orbital sander and it changed my whole view on tool life
My dad's 80s sander still runs like new.
2mo ago
inI realized my neckline check was making clients tense up
My old guitar teacher used to say your pinky is the smartest finger. Ward.mason is onto something with that light guide trick, because it forces you to relax the rest of your hand. I still catch myself clenching up when I'm stressed, even off the fretboard.
2mo ago
inWhy does nobody talk about the real cost of fine-tuning a big model?
But what about your data privacy, huh?