The "air fryer at 375 for 12" part is what got me because I heard a butcher on a podcast say the same thing last month. He said the skin gets way crispier since the casing dries out instead of getting soggy in liquid. Been meaning to try it on some Johnsonville ones sitting in my fridge.

That line about finding 14 jobs where you were 12x under spec hit me. I did close to the same thing years back, only mine was the other way. I had a beam wrench marked in foot pounds and kept doing the math in my head like it was inch pounds, so I was cranking stuff way over. What saved me was writing the target number right on the work order in big letters with the unit next to it, plus circling it. Takes two seconds and it forces your eyes on the number every single time. The other thing is pick one wrench for one job and leave the setting alone, because the mix up usually happens when you're switching back and forth between two wrenches all day. You're not the only one, and honestly 12x under is way less scary than 12x over, so at least you went the safe direction.