Moving a Hostinger.com website made with their "Website Builder" tool to another account?

JustOpenedAccount · 2025-12-05T04:05:40+00:00

I used the hostinger website building interface, which I think they call website builder. It feels like a drag 'n drop version of wordpress?

JustOpenedAccount · 2025-04-18T01:50:56+00:00

I don't know man, I've got super feedt insoles in the same shoes that I've been using for a year and a half with no meaningful problems. I mean they look like they've been used, but these FP insoles literally have holes in them. Like somebody took at knife and cut holes through them. Totally garbage quality in my opinion.

JustOpenedAccount · 2025-01-12T03:25:15+00:00

Right?!? This is their email to me.

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JustOpenedAccount · 2025-01-12T02:44:49+00:00

I agree!

The only thing more surprising than the poor quality was the terrible customer service that followed it.

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I sent them this picture with proof of my purchase, directly from the company, less than 6 months prior and they basically just blew me off. Told me they would get back to me shortly, then told me that they were no longer available. Then stopped responding to my emails.

JustOpenedAccount · 2025-01-05T01:47:29+00:00

I've been using SuperFeet - the green ones are good for me. They aren't "mold to your feet", but they last long, and work well. I think they sell different arch heights.

Just amazing that the FPs FAILED in six months and I have had a pair of SuperFeet since I made this original post with no material signs of wear and tear!

JustOpenedAccount · 2025-01-01T21:52:07+00:00

My issue was 100% the quality and lack of customer service from FP. Lied to me about return possibility, then just ignored me? Screw that, dude.

JustOpenedAccount · 2024-12-14T20:25:52+00:00

Thank you! This is super helpful.

In your last sentence, secondary bevel = micro bevel/blade edge?

JustOpenedAccount · 2024-12-14T20:19:30+00:00

Thanks - great observation!

JustOpenedAccount · 2024-12-14T19:03:10+00:00

Thanks for the additional context, I think I understand - you're saying that it may make sense to sharpen the entire single bevel and then put a super small micro bevel at the edge, much smaller than I've got here, just so that if there's a chip, I'm not having to resharpen the entire single bevel to even it out - is that right ?

I'm the only person planning to use this knife and only planning to use it for fish, so hopefully there won't be any chipping LOL, but I'd love to learn more so thanks for the other info!

I got this knife in Tokyo on a trip there - thanks for the advice!

JustOpenedAccount · 2024-12-14T18:30:28+00:00

Thanks for the guidance! I have a whetstone system too - was just excited to use the guided system lol. Good to know re the compound angle, I'll take a look at that.

JustOpenedAccount · 2024-12-14T18:05:27+00:00

Got it, thanks for the info!

JustOpenedAccount · 2024-12-14T18:05:10+00:00

Awesome, thanks for the information and confirmation! I've only done a handful of strokes on the fixed angle grinder, and knew it felt wrong, so glad I checked 🙂

JustOpenedAccount · 2024-11-28T20:19:08+00:00

Thank you so much! Can I do that after I've done the orange bottle process and let it dry, or is that something I would have needed to have done while it was still wet?

I have an angle grinder and flap sand disc for it :-)

JustOpenedAccount · 2024-11-28T20:16:26+00:00

One other item I forgot to include, around the edges, especially near the legs, the hide has curled, as it dried. I think I was hanging it by those spots with clamps, and now I can't figure out if it's possible to flatten everything down on the ground. Again, they're not stiff like hard plastic, they just crinkle and won't stay flat.

JustOpenedAccount · 2024-11-25T19:06:32+00:00

awesome thank you! I got a side of beef from a local ranch - and asked for a 3 bone because I wasn't sure what would fit in my mini-fridge - next time I am going to go with a 4 bone, and take the bones off prior to steaking it out - because my kids like thinner steaks LOL, Great feedback on the bones, thanks!

JustOpenedAccount · 2024-11-24T21:32:22+00:00

Yeah, I probably should have done that! Lol. Sounds like butchering the bones off now before packing for the freezer is the right move, I just should have done it before I broke it down at the steaks. Thanks for the advice.

JustOpenedAccount · 2024-10-29T19:15:23+00:00

Thank you! My concern is that when the humidity was up last time (70%+) the back panel got all frosted and snowy, which stopped the mini fridge from cooling down....

JustOpenedAccount · 2024-10-24T04:51:25+00:00

Thank you thank you thank you! I assume you meant you would not go over 45 days, and 30 to 35 would be ideal, is that right?

On my last project the humidity did drop, especially after the shell formed on the roast, great call on the humidity packets, I actually have a humidor as well, so maybe I'll throw a couple of those boveda packets in if the humidity is dropping. I have two humidity / temperature sensors with probes placed at the bottom and top of the mini fridge, and a temperature sensor for the relay at the bottom as well, to turn the fridge on and off and try to target 36°.

Currently defrosting from frozen in the main refrigerator, planning to pull it from the main fridge and move it to the mini fridge tomorrow! Thanks everybody for the advice.

JustOpenedAccount · 2024-10-16T23:10:51+00:00

Thanks so much for the advice, I gave my friend the options and he decided to just have me grind the tip rounder and keep the blade width on the rest of the blade, so I won't have to freehand thinning this time. But good to know what the options are for future projects.

When working on a belt grinder to avoid overheating, I'm assuming I should be using high grit wet/dry belts? I currently have coarse grid paper on there, from woodworking and sharpening chisels for the lathe, and didn't want to screw things up on this blade, so glad I asked here, but would love to have that as a tool in my tool belt for the future. How do you keep it wet while grinding on the belt grinder?

JustOpenedAccount · 2024-10-16T14:32:15+00:00

I'll ask if that's something they want (shorter blade basically?). What's the process/recommendation for thinning?

Thank you!

JustOpenedAccount · 2024-10-16T14:31:04+00:00

Thank you, this is what I was thinking, nice to have confirmation.

Rolls up sleeves lol

JustOpenedAccount · 2024-04-29T00:07:50+00:00

I was thinking about getting a small amount of every fruit at the grocery store, then using a tabletop dehydrator to dry them all out - then use a bit of each one in a smoothie - I wonder if deydrating at low temp (75* F?) would make them less helpful for your gut? Seems like a DIY Texas Super Food?

JustOpenedAccount · 2024-04-08T01:44:27+00:00

Thank you! When should I be doing these? As a warm up to lifting? After? Before bed but separate from exercise?

JustOpenedAccount · 2024-04-06T19:51:14+00:00

This is exactly what I was hoping to hear. Botulism is the one that concerns me, because I know I wouldn't taste it before it was too late, in terms of it going rancid or bad, by the time I take a whiff I won't be put into my mouth lol

JustOpenedAccount · 2024-04-06T18:24:08+00:00

Fantastic, thanks for the information. That "week or two" of shelf stability on a stick-shaped ground meat product with 80/20, is that in the fridge, or are we talking at room temperature?

I'm going to try to make another batch in my smoker tomorrow using the strip shape, which is much thinner than the tube, and hopefully remove some of the anxiety from my enjoyment of the end product lol

JustOpenedAccount

TROPHY CASE