Thanks for the details and links! If I ever get around to building my own, I’ll let you know how it goes.

I’m not much of an engineer - my approach tends to be a combination of “that seems like it would be sturdy,” “I’ll just copy this design that seems sturdy,” and “I’m not sure, so I’ll overbuild it just in case”. How did you decide on your structural design/bracing?

That is gorgeous! Now I feel like I need to build one to replace my harbor freight workbench… I guess I’ll add that to my ever growing pile of projects :)

What are the two doodads sticking out of the dog holes on the angle brace?

And any tips on picking out flip down casters? Seems like that would be a great feature.

Dang, that is really crisp! It jumps off the page. How big is the page? 3x4?

I realize that’s not as serious a charge as the predatory microloans themselves, but it does give me some measure of personal satisfaction to read about their self-inflicted wounds.

I dont think klarna’s part in micro lending is any less despicable than that of the microlenders. They are working together to sell predatory products for a profit. To me, a person selling customers to loan sharks is just as morally guilty as the loan sharks themselves.

Thanks! Now that you jogged my memory, I am familiar with that format… not that I have anything to add to the discussion. My curiosity is satiated, though.

Do you have an example of one of these you can link? I can’t picture seeing this, but maybe I just haven’t noticed.

This was no “happy accident;” G’ma knows her style is hot.

I don’t see anything in the article that states the attack started that morning. It says that i was “first noticed” early Friday morning:

According to remarks by St. Paul Mayor Melvin Carter, the attack was first noticed early in the morning of Friday, July 25.

I’m not arguing it’s China, just that I didn’t see anything indicating they know when the attack started

(Late to the party, I know…) I’ve done a fair amount of sous vide cooking (although it’s been a while since I’ve done beef). I’ve done tri tip and tenderloin a fair number of times but keep my cook times short - probably 2hrs or less most of the time. I’ve made fewer “roast beef” type roasts, but also don’t cook them much longer than needed to bring the roast to bath temp.

I haven’t experimented much with longer times for lean meat and when I have I think it’s always been pork. But, from my limited experience and my recollection from what I’ve read, you’re usually better off keeping the cook time shorter unless you’re primary goal is to tenderize the meat more. Extending the cook time cause the meat to release more moisture, even at low relatively low temps — it’s a lot slower than conventional cooking, but still noticeable. I think if you tried a much shorter cook at the same bath temp, you’d find the roast would seem less well done.

If you haven’t, I recommend reading through some of Kenji’s Food Lab articles where he uses sous vide on Serious Eats. He does a lot of testing, shows the results (including failures), and talks a lot about why the results happen.

What temp was the bath? Also, what kind of machine/setup are you using?