120 degrees in Phoenix dry, that blade is eating nothing but friction.

Used to roll my eyes at people posting about runaway starters, thought they were just being dramatic. Then mine pulled the same thing with a rye feed last Tuesday night, woke up to dough dripping down the fridge door and had to agree with @grantpatel that this stuff gets legitimately rowdy. Had to bake three loaves that morning just to get the excess under control, which honestly turned out fine but threw off my whole week. Never doubted the stories again after scraping starter off a shelf at 6 AM.

So my buddy Mark found an old air fryer cookbook at a thrift store last year and he swears by the 2019 recipe for frozen french fries. No preheat, just dump them in and shake halfway, they come out way crispier than anything he's tried since. He said the newer recipes overcomplicate everything with temp adjustments and oil sprays and all that nonsense. Meanwhile I'm over here following the manual step by step and my fries come out sad half the time. Might have to swipe his thrift store find next time I'm over.

Man I feel this so hard, I swear my Silverado leaks oil just to SPITE me when I try to fix it. I've never tried the bead trick in the corners though, that's brilliant and I'm probably gonna steal it because my luck with gaskets is basically zero.

Bro that's exactly what happened with my old mount last year! Took it apart on a Sunday afternoon, found a loose grub screw that was causing all the drama. 20 minutes with some tweezers and it was good as new. Definitely worth popping it open before you ship it anywhere.