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20d ago

in

Unpopular opinion: most "plant parents" are just killing plants slowly with love

80% statistic sounds like something a pot company made up.

20d ago

in

Old timer at the shop gave me a tip on using a cheese grater on filler

Frank from YouTube said you gotta scrape it perpendicular to the filler strokes.

21d ago

in

Just hit 30 countries on a shoestring budget and it weirdly didn't feel like a big deal until later

Getting a beat up journal and writing down one thing from each place helped me see the progress later. Didn't track countries on purpose, just jotted down what I ate or who I talked to that day. After about two years I flipped back through it and counted the locations mentioned. Came out to 18 countries and I was honestly surprised because I never stopped to add them up while I was on the road. That physical record made the number feel real even though I wasn't thinking about it at the time. Kinda like how you don't notice a plant growing until you look at a photo from a year ago.

21d ago

in

That fancy digital torque wrench I bought was a $400 paperweight

Did you try reaching out to their support team at all before posting about it? I've had a few DOA items over the years where a quick email or phone call got me a replacement shipped out within a week. Sometimes they ask for a serial number or a short video showing it not powering on, which is a bit annoying but beats eating a $300 loss. Just curious if you got any pushback or if they ghosted you completely.

21d ago

in

30 years of baking and I just learned I've been creaming butter wrong this whole time

Ah man, that one stings because it's so simple but makes such a huge difference. I did the same thing for years, stubbornly refusing to believe room temperature butter mattered. Once I actually let it sit out for an hour (maybe 45 minutes if I'm impatient), the texture change was night and day. Flat cookies were a thing of the past, and my cakes actually rose properly. It's one of those little things that just completely changes your baking results.