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3d ago
inGot a $1,200 quote to trim two oaks in Decatur, second guy charged $450 and I watched him like a hawk
The thing most folks overlook is what happens after the cut, because cheap guys often skip the cleanup and haul away. If he left you a pile of branches or charged extra to drag them off, that $450 creeps up fast. Just something to check before you call it a steal, your mileage may vary though.
13d ago
inRant: fixing my bandsaw blade drift nearly cost me a whole Saturday at the shop
Don't you think calling it a meat bandsaw matters here? A wood saw and a meat saw are set up pretty different, and that lower wheel bearing gets way more abuse on a saw that's cutting through bone and frozen primals all day. On the wood side, drift usually comes back to the guide blocks or the fence not being set right, but on a meat saw the wheels and bearings take the beating because of all the moisture and grit. So yeah, the 40 cent part was the real fix, but the reason it failed is probably that nobody ever pulls those lower wheels to clean and grease them.
14d ago
inMy grandma's pie crust hack sounded lazy until I watched her do it at Thanksgiving
The "overworking the dough" part is probably the real thing nobody talks about. Cold butter helps, sure, but if you're mashing it into the flour with a pastry blender for five minutes you're basically melting it with your own hands and turning it into mush before it ever hits the oven. Grating frozen butter means you barely have to touch it, you just toss the little shreds through the flour a couple times and you're done. Those shreds also stay separate instead of getting smeared into the flour, so when they melt in the oven you get pockets of steam and that's where the flakes come from. My aunt does the same thing but she freezes the butter and then dusts the grater with flour so nothing sticks. Old Wisconsin thing or not, she's onto something.