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2d ago
inSwitched my forge from coal to propane last March and my whole shop changed
Did you notice any drop in your gas bill once you figured out your burner settings? I made the same switch about two years ago and my only complaint at first was going through tanks faster than I thought. Once I learned to dial the burners back and stop running them wide open for every heat it got way better. The thing nobody warns you about is how clean the steel stays. Less scale, less grinding, less time wasted. I still keep my old coal forge around for the odd job where I want that slow soak, but it sits cold most weeks now.
7d ago
inBook club picked a 700 page novel and only 4 of us finished it, is this normal?
So when you say the group talked about it, did the four who finished just recap the ending for everyone else, or did the people who quit at page 200 still have stuff to say about the part they read? I'm asking because those are two very different meetings. If the quitters bailed at the point where the plot actually starts moving (page 200 in a 712 page book is basically the intro) then they didn't really give it a shot and that's on them. But if the book was a slog from page one and everyone felt it, then the shorter books crowd has a real point. What did the four finishers actually say about it? Did they love it or did they just grind through out of guilt?
10d ago
inI put cold brew in my chili for a potluck in Tulsa and now I have to admit hot soups can be cold if you're stubborn enough
Picture the potluck table itself doing the work here. You served that cold chili over ice at a church gathering, which means people weren't judging it as chili at all, they were judging it as some kind of cold spicy gazpacho situation with beans, and once your brain files food under a different name the temp stops mattering. Nobody at that potluck expected hot chili, they expected whatever the heck was in that bowl, and it delivered. That is why the February batch lost even though it was technically correct. Hot chili has to live up to being hot chili. Cold chili just has to be cold and good. Textures matter more than temps anyway, which is why cereal works and why warm milk with soggy flakes is a crime. Your tongue is right and your rule was too strict.