Dry brine vs wet brine on a whole chicken, night and day difference

Cooked two birds a few weeks back for a family gathering. One got a 24 hour dry brine with kosher salt and baking powder, other got a classic wet brine with salt and sugar. Dry brine bird had way crispier skin, like actual crackling. Wet brine bird was juicy but the skin was rubbery even after I tried to dry it out in the fridge. Anybody else ditch wet brine after trying dry?

Blew a hydraulic line on a 737 in Memphis during a quick turn

After I got sprayed with Skydrol near the right main gear, I found the leak was from a chafed hose clamp that maintenance control swore they replaced six months ago, so did anyone else have a line rupture from a bad clamp install?

Wish I'd known about free credit monitoring 10 years ago. Paid $200 for a scam service.

I used to think air fryers were just for frozen fries

Last week, I tried making chicken thighs from scratch in mine (just some salt, pepper, and a little oil). I set it for 22 minutes at 380 degrees, and they came out with skin so crispy you could hear it crack. My partner, who never liked my baked chicken, actually asked for seconds. What's another 'from scratch' thing that works way better in the air fryer than I'd think?

I finally called a pro for my swamp cooler and it saved me a whole weekend

I tried to fix a slow drip myself, ended up cracking the main housing and the part alone was $90. Anyone know a good place for cooler parts besides the big box stores?

Rant: My climbing line got a nasty core shot yesterday on a silver maple removal.

It happened about 15 feet up when the line pinched behind a limb stub I missed. Had to switch to my backup line to finish the job. Anyone have a good method for checking for hidden snags before you commit your weight?

I just realized I've cut over 10,000 linear feet of trim in the past year

That's a lot of miter joints. Anyone else ever stop and add up a number that made you pause?

Tried a weird trick with a sheet pan to stop my hollandaise from breaking

I was doing a brunch shift last Saturday and my hollandaise kept splitting on the line... the heat was just too much. I was about to start a new batch when I remembered something I saw in an old cookbook. I took a full sheet pan, filled it with ice water, and set my metal bowl of sauce right on top of it. I kept whisking while the bowl sat in that cold bath. It cooled the sauce down just enough to stop the eggs from cooking too fast and saved the whole batch. I used that same bowl and pan trick for the rest of the service and it worked every time. It sounds simple, but when you're in the weeds, you don't always think of it. Has anyone else found a good kitchen hack for saving a sauce that's about to break?

Can we talk about the real cost of rework on a commercial site?

I was looking at a project closeout report for a 20-story build in Denver and the line item for rework was over $400,000. The project manager told me it was mostly from early trade work that got covered up before proper checks. That's a huge chunk of the contingency just gone. How do you guys catch those mistakes before the drywall goes up?

Bought a cheap rotary drill for cleaning out flues and it broke after two jobs

Spent $120 on a 'heavy duty' model from a discount tool site, and the motor burned out trying to clear a standard creosote plug. Now I'm out the cash and had to rush to buy a real one for a job this morning. Anyone know a good brand that can actually handle this work?