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Joined 6 months ago
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Cake day: January 11th, 2024

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  • CptEnder@lemmy.worldtomemes@lemmy.worldso true
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    11 hours ago

    Yeah I’d go even further. I’ve been in -25° in full goose down and warmers, it was pretty rough but with protection doable. I’ve been in 113° drinking water with cold rag on my neck and I could feel my internal organs straining to keep me alive.

    The first I was able to withstand for a few hours, the second was max only 15 minutes. I’d take the -20°, it’s not even close.

    I’d imagine arctic temps is where the scales start to switch, like -60° where your skin starts to flay and your blood can’t pump after a few minutes of exposure. But those temps only exist in a handful of desolate places, 110°+ is starting to show where humans live.









  • Lmao I went to art school. Used to hang at the state tech school tailgates across town because I like college football. Would always get this razz from my STEM buddies there but was mostly just fun. I actually cooked at a restaurant in town to pay for rent/beer money too haha.

    Got sous and almost stayed in the industry after college but decided to go for it. Currently work in my art degree field. I make more than my STEM friends. Not that it matters really to me. Everyone should be able to earn a wage doing something they enjoy.











  • CptEnder@lemmy.worldtoLemmy Shitpost@lemmy.worldReal
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    2 days ago

    There’s two sides of the spectrum really. Buy cheap but durable or really fork out and buy commercial-grade. Both will require maintenance and yes one costs more to maintain and requires a contractor to install but if done correctly it’ll last 20+ years and be consistent. Same applies to other kitchen hardware.

    Brands: Sub-Zero, Wolf, Viking, Coldline

    These aren’t like the overpriced Samsung/LG whatever. They don’t have any special wifi/tech. Just rugged industrial motors, lines, and insulation designed to be operated at high use daily.