Posts
Recent Comments
16h ago
inUpdate: My shop's sausage yield jumped from 68% to 74% after switching to a different grinder plate
That jump from 68 to 74 percent is huge. I saw something similar years back when a buddy convinced me to try a different plate for my burger grind. It wasn't about the hole size, but the shape and how the blade met it. The grind was cleaner and I packed more into the patty without it feeling dense. A good plate can make a real difference in how the meat holds together.
19h ago
inChanged my mind about using a 0.3mm lead for everything
It's funny how the small details can change your whole process.
1d ago
inRant: My journal fell in a puddle at the Seattle ferry terminal
The Seattle ferry terminal puddle is brutal, my coffee got knocked into my bag there last year. The salt water from the bay can actually make pages brittle over time, not just stain them. You might want to press it under some heavy books to keep it from warping more.
1d ago
inA client in Phoenix told me my extractions were too fast
Slowing down is smart, but calling extractions "gross" to a client might make them self-conscious. I say things like "letting the skin release" instead. It keeps the mood professional while still being clear about what's happening.
2d ago
inA freelancer in a Portland coffee shop gave me a line for my cold pitch emails that actually works
Good point, but that could come off as pushy.