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12d ago
inI finally caved and bought that $200 insulated cooler bag for comps
Pour how much boiling water in there before you dump it out and add the meat?
12d ago
inI finally started sending a short follow-up email 48 hours after an interview, and my callback rate jumped from maybe 1 in 10 to almost half.
Not sure I agree with @amyb56 that it's all about writing it like a real person. The real issue is timing and frequency. Most of those 30 follow ups are probably sent within 24 hours of the panel, which makes them blend together. If you wait a full 48 hours, your note already looks different because it shows you've had time to process what they said, not just scribble notes during the talk. Also, asking about a specific tool is fine but only if you actually plan to use it or care about it. Asking fake questions just to stand out is still a trick, just a smarter one.
13d ago
inJust welded a horizontal beam in 15 minutes flat and it came out better than my hour-long tries
Funny how rushing beats overthinking almost every time.
13d ago
inI used to think a 12mm trowel was fine for everything
@logan_gonzalez my buddy Mike used a 1/4 inch notch on 18x18s and the whole floor sounded like a drum.
14d ago
inMy sauerkraut batch grew mold and I learned why
I mean, idk, people say you can just scrape off surface mold but I feel like that's a gamble every time. Maybe it's just me but once I see any fuzz I toss the whole batch just to be safe. You got lucky with a pH of 3.5, but what if your next batch has mold deeper down or the brine level drops? Mold spores can send roots into the cabbage even if it looks clean on top. I've had friends swear by the scrape method and then get sick later, so I'm not buying it. Plus, if you're new to fermenting, it's better to be too careful than to end up with a stomach ache over some kraut.