Pro tip: A quick vinegar soak saved a tough brisket trim for me last week.

I was working on a 14-pound packer that felt like trimming a tire, and my knife was just skating off the fat cap. My boss in the Kansas City shop told me to mix a 50/50 water and white vinegar solution and let the brisket sit in it for 10 minutes. The fat firmed up perfectly and I got the cleanest trim I've done in months. Has anyone else tried this, or got a different method for a stubborn fat cap?

My sourdough starter finally came back after a weird three year break

Last week I pulled my old crock out of the back of the pantry. I hadn't touched it since March 2021, when I just stopped baking for a while. The lid was dusty and the starter inside was a solid gray puck. I figured it was a lost cause, but on a whim I scraped off the top, took a tiny bit from the middle, and fed it. Three days later it was bubbling like it never left. It's weird how something that felt so routine just stopped, and now it's back like no time passed at all. The bread I made with it on Saturday had that same tang it always did. Has anyone else revived a starter after letting it go completely dry for that long?

Honestly, I had a Canon AE-1 mirror lock up on me mid-cleaning yesterday.

Tbh, I was in my home shop and the mirror just stuck open after I'd removed the lens. I used a tiny bit of isopropyl on a cotton swab on the hinge post, which freed it, but I'm wondering if that was the right call. Has anyone else had a better fix for a sticky mirror on these old SLRs?

My buddy told me to stack 30 second shots instead of going for 2 minutes on my new tracker. The Andromeda shot came out way cleaner.