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1h ago

in

Serious question, why is everyone pulling pork shoulder at 195 degrees instead of 203?

Preach, switched to 203 last year and never looked back, night and day difference.

12h ago

in

Question about cutting carpet around floor vents in older homes

Cutting before stretch is asking for trouble honestly. You're gonna have wrinkles and puckers unless you're some kind of magician with a knee kicker. Better to stretch it tight first, then cut. The real trick is using a sharp blade and cutting the carpet backing from underneath after you fold it back. That gives you a clean edge instead of frayed fibers. As for those weird 50s vents, yeah they're a nightmare. But don't try matching your pattern to them. Just cut the hole square and center it on the vent. Nobody's gonna notice the pattern mismatch on a floor register unless they're crawling around with a magnifying glass. Half the time those old vents are slightly crooked anyway so just get it functional first.

18h ago

in

Vent: My new bone folder left a shiny mark on the cover paper

Oh man, @blairc90, I just factory reset mine and it worked like a charm.

2d ago

in

Shoutout to the old binder who told me to stop using PVA for everything

Wait, honey in the glue to stop bugs? Like, the bugs don't want to eat the honey if it's boiled or something? That sounds insane but I kinda want to try it now.

2d ago

in

Visited a bakery in Portland that charged $9 for a croissant

The real trick is that $9 croissant is probably from frozen dough anyway. Most bakeries use pre-made frozen pastry because it's consistent and faster. That bougie little shop on Alberta? Their stuff comes off the same delivery truck as the grocery store freezer aisle. People are paying for the display case and the exposed brick, not butter and flour. I've started asking straight up if they make it in house. Half the time the barista gets all weird and dodges the question. That tells you everything.