It reminds me of that thing in cooking where everyone swears by one rule until someone breaks it and proves it works better. I've noticed the same pattern with grilling, people get stuck on "low and slow" like it's some sacred commandment, but really it's just a starting point. Once you understand why 225 works, you can tweak it for your own setup and time constraints without ruining anything. That pitmaster was probably just saying what most experienced guys figure out after enough cooks. So what else did he say about adjusting temps for different cuts?

Three weeks my engagement actually dropped" sounds like you weren't using it right, not that the tool failed.

Late to the party but worth it.

Been there, ruined a whole film edit the same way once.

Wait, people actually watch the whole 20 minutes before getting to the part they need? That's wild, I thought everyone just clicked around until they found the right spot.