Ever seen a tech miss a hidden bolt?

Glad you got that warning in time.

Okay but here's what I never get. If the Maillard reaction is so important for flavor, why do so many stew recipes tell you to skip browning the meat? They say just throw it in raw. Is that just a time saving trick that makes a worse stew, or does the long cook time somehow make up for it?

You said you still start with the mag to pull up cream, but is that cream even worth it on a hot day? That tight 4000 psi mix can set up so fast that a mag float just tears the surface more than it helps. I grab the aluminum float first in warm weather because it glides without sticking, so I can work faster and get a cleaner finish before the concrete fights me. Why make the job harder by using a tool that's known to grab? The goal is a smooth slab, not just following old habits.

Oh man, that's so sweet! Has he kept up the headbutt wake-up calls since the feeder broke?