I completely agree with the recommendation above. They did the floors for my brother's auto shop. Super fast turnaround and the floors look like literal glass. Milagro is decent, but from what my general contractor friends say, they tend to overbook themselves and stretch their crews too thin.

Oh man, my stomach just did a little flip reading that. I was in this one tiny town where the water from the tap looked kind of... cloudy. Drank it anyway like a genius. Let's just say I got to know that bathroom real well for two days. My guts have trust issues ever since, does that count?

Two extra reps just from bracing, phoenixmiller must be KICKING themselves for skipping it before.

Saw a documentary once about a farrier who still works by old methods. He talked about how the dim light forced him to listen to the metal's hiss and feel the heat to know when to strike. Said in a bright shop, he'd just watch the color, losing that other sense. Makes you wonder what else we trade for efficiency, right?

Saw this article once about the science behind wings. It explained how high heat seals the skin quickly but can squeeze out juices. @max564 is right about the max heat crunch, and I love that texture. But from my own messing around in the kitchen, low and slow gives you more control. You get juicy meat every time, and then you can blast them at the end to make the skin crispy. Honestly, it depends on how much time you have, but both methods work if you do them right.