Last month at the H-E-B in San Antonio I grabbed a whole chicken on a whim and got like 4 meals out of it after breaking it down and using the bones for broth. Has anyone else tried switching to whole birds for the savings or am I just late to this party?
I was waiting for a part at the supply house on Wednesday and got to talking with this older guy who delivers for one of the big box stores. He said he sees the same failed refrigerators get returned three or four times before people finally call someone like us. That hit me different because in my experience, a lot of those issues come down to the customer not leveling the unit properly after they get it home. He told me about one family that went through two brand new fridges in a month because they shoved them into a tight corner with no airflow. It made me wonder if we should be spending more time on the front end talking to customers about setup before we even touch the repair. Has anyone else noticed a pattern where the problem started before we ever got called?
Been using the same green can stuff for like 8 years. Shop manager threw me this platinum stuff. Sanded it down after 15 minutes. Smooth as glass. No pinholes. Regular stuff always gave me little pits. Cost more but save time on glazing. Anyone else switch and notice the same thing?
I've been trying to make killer green chile for years and it NEVER came out right. Last weekend at the New Mexico State Fair I stopped by that little chile roasting stand near the midway. The old guy running it told me his trick: you gotta roast the chiles until the skin is BLACK, not just blistered. He said most people pull them too early. I went home and tried it with a batch from the Farmers Market on Central. I left them on the grill for a full 8 minutes per side until they looked almost burnt. The flavor was COMPLETELY different, way smokier and richer than before. Has anyone else gotten a cooking tip from a vendor or stranger at the Fair that actually worked?
I've been running open diffs on my JK for 5 years and it's gotten me through Vermont mud season and the Sandisfield ORV trails without a winch, so am I missing something or are air lockers just a flex for people who never learned to pick a line?
Last Wednesday I picked up from a plaza in Nashua. Address looked right but the kitchen was boarded up. Called the customer. Turns out the ghost kitchen moved three blocks over six months ago and the app never updated. Driver before me already took the first order and probably pocketed the food. This happens once a week now. Anyone else chasing phantom restaurants that dont exist?
I used to dump a whole bottle of Drano down the kitchen sink every few months (you know, the $8 giant jug) and just hope it worked. Last week I finally pulled the trigger on one of those cheap little plastic drain snakes with the barbed hooks instead. I snagged out a clump of gunk in about 3 minutes and the water ran clear. Has anyone else found a super cheap tool that made them realize they were wasting money on chemicals?
Used to go out with a big aluminum shovel. Tried to clear the whole driveway in one go. Now I use a lighter plastic one and do small passes. This winter on West 117th, I finally figured out it saves my back and takes the same time. Anybody else change up their snow routine?
I thought spending extra on a top-of-the-line adjustable table would up my game, but this thing rocks side to side every time I lean on it. Bought it from a big online supplier about 3 weeks ago and I'm kicking myself for not testing it in person. The motorized lift is nice, but the legs aren't stable even on a level floor. Has anyone else run into cheap build quality on these high-dollar tables? I'm about to just bolt it to the wall lol.
I quit a stable IT job in Austin to start a pottery business because every guru said to do what I loved, and I lost $18,000 in 8 months before crawling back to tech. Has anyone else found that advice to be total garbage in practice?