Canopyflyer

I have to admit that it is something that concerns me.

My process includes going back over the grates with a wet cloth.

This was one I was looking at when I decided upon the one I got. The main reason why I went with it was due to it using a metal surface.

Is yours usable when the grill is hot?

NEVER use grill cleaners that use steel bristles. EVER.

It’s been long known that these bristles come loose and pose a danger. I’m rather shocked that they are still being sold, but here we are.

THIS is the grill brush I use. It’s very effective and much safer to use.

Sometimes the complication is a smoke screen too.

Case in point… I picked up a contract to be the corporate Change Manager for a manufacturing company just before COVID. It’s the type of company that makes appliances and other things that are destined for the garbage pile. Not really anything of note.

The guy I was taking over for had put in his notice and was moving on and had 2 days to train me. Fortunately, the ITIL system they used was ServiceNow, which I already had a lot of experience with. He got to the monthly report and in his own words he called the method of generating it “byzantine” and it was a horrible process that took almost an entire day to finish. Fortunately, he gave me step by step instructions that were accurate.

Side note, the process for generating came from my boss. She was one of these people that had just enough intelligence to be dangerous. Yeah, this contract was a fun one.

So I used my decades of reporting experience and broke down how all the reports were generated. It turned out that the Director had never really learned how to use Pivot tables and that was why there were dozens of steps in generating about 7 different reports. I took about two days to write an Excel spreadsheet (because SNOW Reporting was not capable of generating some of these reports) and automated the entire thing. I ran the original process concurrently with my new spreadsheet for another month and they both generated the exact same numbers, I canned the old process.

But I did NOT tell a soul about it. Everyone, including my boss, thought I was still taking a full day to generate those stupid reports, when I was actually doing it in 5 minutes. 4 of which were waiting for ServiceNow to run its report and download it into a CSV file.

Oh I had tried to let my boss know that I had made myself a lot more efficient, she just got angry and actually yelled at me for a couple of minutes, then she promptly forgot about it. So I just kept it to myself after that. My plan was to just pass on the old process to the next poor schmuck to get this contract, but instead the reporting part of it was handed over to someone I actually liked. She told me flat out when she found out she was taking the Change Reporting piece that she was terrified of that process. So I had her sit with me at my desk and showed her the new spreadsheet. You would have thought I bought her a puppy.

So sometimes the complications in the business world are defense mechanisms for people’s time.

30 year IT Professional here…

^ That guy gets it

When I took a class to get my Concealed Carry Permit, on the very first day the instructor made a very interesting statement.

“If you are somewhere where you feel you need a gun to feel safe… Why are you there in the first place?”

While I did go on to get my permit I never once carried. I never went anywhere where I felt I needed it. If I became uncomfortable at a location, I left.

I have cooked on gas, induction, infrared and the old style resistive elements. Currently I have a Wolf duel fuel range which is one of the best you can buy in the U.S. and I love it.

I’ll just come out and say it…

Gas has seen its day. I say that as a current gas cook top user.

A good quality induction cook top is fantastic. It gets a lot hotter faster than gas while also simmering better. Responsiveness is off the charts too, depending on how heavy your cookware is, which is gas’s major advantage over older electric cook tops. The only issue I personally have with induction is that cheaper units make a weird buzzing noise with some cookware and settings. I did get to cook on a Viking induction cook top a few times and did not notice that issue.

Back in 2000 I had a close skydiving buddy. He was an excellent competitive pool player and taught me how to play and I even went on to win a few tournaments.

Our friendship came to an end when my girlfriend broke up with me and he was in bed with her the very next day.

Out of curiosity I tried looking up his name about a year ago. Turns out he was living with a woman down in Tampa, Fl. She had lost a child previously and was dealing with major psychological issues… He came home to find she had committed suicide… And he killed himself because of it. This all happened way back in 2013. So he’s been dead a long time.

The sad thing is a lot of Wolf products in the home are used as show pieces. I know one person that has the 60" duel fuel range, which is a $15,000 piece of equipment (mine is the DF304, which is 30" wide) and she buys packaged dinners from Trader Joes almost exclusively. She’s been in her house for 10 years and the stove looks like it just came out of the show room. Absolutely insane, I’d love to have that much cooking area, unfortunately my kitchen isn’t that large.

Not me, I use the ever living f#$k out of that stove. That’s one of the reasons I bought it in the first place. I clapped out a Dacor in less than 5 years. Not that Dacor’s are all that good (avoid at all costs). Wolf products are designed to live 20 years in a commercial kitchen. Mine gets used a lot, but there’s no way I’m using as much as a commercial kitchen would.

You’ll have to pry my Wolf duel fuel range from my cold dead fingers…

With that said, if I had it to do over again I would definitely go with an induction stove. I have a high quality hood with a very strong fan and make sure it is running any time I use the cook top.

There is also a Mustard Museum.