June 15, 2007

Vacationer

When having a spare key made to leave with a friend (in case of emergency, or to feed your pets), pick a blank key in a pattern that really stands out from all the rest. Our key, for instance, is Tie-Dyed; the one from our friends is an American Flag.

Then, when you need it back, you can quickly find it in a junk drawer, or on a key rack.

Posted by Matthew at 8:14 PM

June 14, 2007

Yacht Rigger

Occasionally you'll need to rebuild something with multiple loose bearings, all of which must be held in place during assembly.

Spray the inside of the races with shaving cream. The bearings will adhere temporarily to the thick goo, holding them in place until the job is done and the shaving cream is rinsed out.

-- Matt Sebring

Posted by Matthew at 8:12 PM

June 13, 2007

Gum Chewer

Wet your fingers before removing gum from your mouth, to prevent it from sticking.

-- Jeff

Posted by Matthew at 8:18 PM

June 12, 2007

Vascular Technologist

Sometimes the vertebral artery can be difficult to locate, but there is a sure fire way to find it every time (providing it isn't absent altogether!).

First increase the color gain and decrease the PRF threshold, to pick up the lower Vertebral flow. Locate the Common Carotid/Internal Carotid Artery Bifurcation, then slowly point the probe back towards the back of the neck. Look for the humps of the vertebrae, and shoot for the line of color between the two humps ... that's the Vertebral Artery!

-- Britton Sukys, RVT

Posted by Matthew at 8:10 PM

June 11, 2007

Ecologist

Want to know if it's going to storm? Watch the birds. If they're flying around or singing, you're fine. When the birds take shelter, you should do likewise.

-- spoko

Posted by Matthew at 8:09 PM

June 1, 2007

Chef

Occupation: Chef
Trick: How to make perfect mayonnaise:

  • Three egg yolks
  • 1 tsp Dijion mustard
  • 200ml Light olive oil
  • Salt and pepper
  • Half a lemon, juiced
Place the egg yolks, lemon juice and mustard in a bowl and combine fully. Next, pouring slowly with one hand and whisking with the other, add the oil gradually drop by drop, making sure each drop is combined before adding the next. Once a thick emulsion has formed the oil can be added faster in a constant steady stream. Keep whisking until a smooth creamy thick texture has been achieved. Adjust the seasoning to taste.
-- The Chef

Posted by Matthew at 1:56 PM