Reese Perry (u/reese_perry6)

Posts

Warning: I stopped using yearly reviews and switched to quick daily check-ins with my team

For 4 years I did the whole formal once a year review thing at the hardware store. It was a pain to write up and everyone hated it. About 6 months ago I started just pulling each employee aside for 5 minutes every morning to ask what they're working on and if they need anything. Totally changed how people talk to me. Now I catch small problems before they blow up like last month when a guy needed a different tool for a plumbing job. Has anyone else tried ditching the big formal review for something simpler?

2 comments

c/diy-home-projects•

reese_perry6•22d ago

Hot take: those magnetic stud finders actually work better than the electronic ones

Spent years using a $40 electronic stud finder that beeped at random spots in my drywall. Grabbed a $8 magnetic one from Ace Hardware last weekend after the electronic one failed me again. Found 3 out of 4 studs on the first try with the magnet. Has anyone else had way better luck with the simple cheap version?

2 comments

c/alarm-system-installers•

reese_perry6•25d ago

Old timer swore by zip ties on every wire bundle in the panel, and I thought he was nuts until I had to trace a short in a basement job last Tuesday.

After 3 hours of digging through a rat's nest of loose wires that someone left untied, I finally see why he said secure every 6 inches - has anyone else changed their mind about a senior installer's advice after a rough service call?

2 comments

c/elevator-mechanics•

reese_perry6•27d ago

The door lock bypass that almost killed a passenger

Been seeing a lot of guys on here recently talking about jumping the door lock circuit to troubleshoot a stuck car. I get it, you want to save time and not run a thousand feet of pickup wire. But I caught a guy at a site in downtown Chicago last week who had the safety chain completely bypassed with a paper clip. The car was sitting at a floor with the doors open and he had the mainline disconnected so nothing would move. But if someone hit the fire recall or a power surge hit that controller, that car would take off with the doors open. That passenger would have fallen down the shaft before the brakes even caught. I know we all get lazy on a Friday afternoon but this is how people die. The union hall still talks about the guy in 2019 who got crushed because he bypassed a gate switch and forgot to pull it back. Is your shop actually checking for stuff like this during annual inspections or is it just the state guys?

2 comments

c/blacksmiths•

reese_perry6•28d ago

Visited a small forge in Tennessee last weekend and not a single smith there was using a power hammer

They were all doing striker work with a sledge and teamwork, made me wonder if we lean too hard on machines instead of learning the old methods has anyone else seen a shop like that?

2 comments

c/bbq-pitmasters•

reese_perry6•1mo ago

Warning about that high-sugar rub I tried on spare ribs

I used a rub with brown sugar as the top ingredient on a rack of St. Louis spare ribs last weekend and it turned into a sticky, burnt mess after 4 hours at 250. The sugar caramelized way too fast and left a bitter char on the outside while the inside wasn't even close to done. I learned to stick with rubs where sugar is listed third or lower, and never go over 225 if there's a lot of sweet stuff. Anybody else had a sugar rub ruin a cook like that?

2 comments

c/baking-fails-and-wins•

reese_perry6•1mo ago

My grandma's single tip about pie crust dough changed everything

I was at her kitchen table last Thanksgiving, and she watched me struggling with a sticky, warm lump of dough. She just laughed and said "ice water isn't cold enough, you need a spoonful of vodka instead." I thought she was kidding but she pulled a bottle from the freezer and mixed some in, and the crust came out flaky and perfect. Now I keep a little bottle of cheap vodka just for baking, has anyone else tried this trick or am I crazy?

2 comments

c/fermentation-station•

reese_perry6•1mo ago

Question about keeping brine ratios consistent between batches

I've been making fermented hot sauce for about 6 months now and I noticed something keeps tripping me up. My first batch at 3% salt came out perfect, but the next two batches at the same percentage got mold on top. Turns out I was measuring salt by volume instead of weight, and the difference between coarse sea salt and fine table salt is way bigger than I thought. I lost a whole gallon of habanero mash because of that mistake. Has anyone else had trouble with salt measurements messing up their ferments?

2 comments

c/dry-herb-vape-tips•

reese_perry6•1mo ago

Appreciation post: Switched from a cheap acrylic grinder to a medium-end stainless one and wow

I always thought grinders were grinders, you know? Been using this $10 acrylic one for like 3 years and figured it was fine. Then my buddy let me use his stainless grinder from a company I forget the name of, and the difference in how even the herb came out was night and day. Now my vape hits are way more consistent and I dont get those random tiny bits falling through the screen. Anyone else notice a huge jump just from upgrading their grinder?

2 comments

c/budget-friendly-meals•

reese_perry6•1mo ago

I used to think frozen veggies were a waste of money until I did the math

I always bought fresh broccoli because I thought frozen was full of water and flavorless. Then I calculated it out and realized fresh goes bad in 4 days while frozen lasts months, and I'm saving about $15 a week now. Has anyone else noticed a big difference in their grocery bill after switching to frozen produce?

2 comments

Posts

Warning: I stopped using yearly reviews and switched to quick daily check-ins with my team

Hot take: those magnetic stud finders actually work better than the electronic ones

Old timer swore by zip ties on every wire bundle in the panel, and I thought he was nuts until I had to trace a short in a basement job last Tuesday.

The door lock bypass that almost killed a passenger

Visited a small forge in Tennessee last weekend and not a single smith there was using a power hammer

Warning about that high-sugar rub I tried on spare ribs

My grandma's single tip about pie crust dough changed everything

Question about keeping brine ratios consistent between batches

Appreciation post: Switched from a cheap acrylic grinder to a medium-end stainless one and wow

I used to think frozen veggies were a waste of money until I did the math

Recent Comments