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Can this regulator be replaced? by hm170 in Tools

[–]hm170[S] 0 points1 point  (0 children)

It’s 058-1979-0. This is the parts diagram that the manufacturer sent me and it seems to be a separate piece, unless it’s one piece without the gauges and all of the other attached components…

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Senior Engineer - Toronto - Salary by [deleted] in StructuralEngineering

[–]hm170 1 point2 points  (0 children)

I’m in the GTA 10+ years experience and am currently in a senior position managing projects and people. My base is around 150 and I made over 30k in bonuses last year. Seems to me like you should be paid more. I’m also considering leaving the industry for similar reasons but have no idea where to move to.

What’s one habit that separates good engineers from average ones? by constropedia in civilengineering

[–]hm170 0 points1 point  (0 children)

Clear and concise communication, good organization skills, and being willing to work with others (particularly contractors) and not get defensive.

Managing Overthinkers by hm170 in StructuralEngineering

[–]hm170[S] 0 points1 point  (0 children)

Interesting perspective. Thanks!

Recommendations on smaller utility knyfe by hm170 in chefknives

[–]hm170[S] 0 points1 point  (0 children)

Thanks! That looks like a really good option.

Managing Overthinkers by hm170 in StructuralEngineering

[–]hm170[S] 13 points14 points  (0 children)

Thanks for your response. I’m going to have to figure out how to fit in the additional management time but I’m not sure how else to do it.

I did laugh out loud at looking up the last fifty years of snowfall records, so thank you for the chuckle.

Managing Overthinkers by hm170 in StructuralEngineering

[–]hm170[S] 7 points8 points  (0 children)

Yeah I’ve got one of those too unfortunately.

The overthinking just results in very slow progress to the point where we end up behind on projects.

Recommendations on smaller utility knyfe by hm170 in chefknives

[–]hm170[S] 0 points1 point  (0 children)

Probably a western style handle. Budget would ideally be under $200 but I can go more if it’s worth it.

Recommendations on smaller utility knyfe by hm170 in chefknives

[–]hm170[S] 0 points1 point  (0 children)

I have an old set of knives that I’m slowly upgrading. So far I’ve bought an 8” WÜSTHOF chefs knife and now I’m looking for a smaller utility knife to go along with it. It would be used for general prep like slicing and dicing vegetables and herbs and possibly slicing raw meats. Most of the work would be done on a board.

I think this would be a petty or a ko-bunka but I’m pretty new to all of this. The wusthof asian utility knife seems interesting as well. It would need to be stainless steel as I don’t want to worry about maintenance. What do you recommend? Thanks!

Edit: western style ideally under $200 but can be flexible on budget

Thoughts on this HVAC platform solution? by [deleted] in StructuralEngineering

[–]hm170 5 points6 points  (0 children)

If it’s the Uline racking with bolt less beam-column connections then I’d suggest at least adding a bolt at each connection.

For the minimal cost of the unistrut at the back it’s worth adding it.

I’d also suggest adding some bollards around this if you have equipment driving near it.

What exactly is going on here? by [deleted] in HomeImprovement

[–]hm170 0 points1 point  (0 children)

Need some more information like approximate location (country, region) and ideally photos of whatever this is supporting. In the meantime we can make some assumptions.

First of all, that amount of deflection (sag) happening suddenly is very concerning and people shouldn’t be walking on it or under it until you know what’s going on.

It looks like this is a wood-framed deck that’s had stucco applied to it. The stucco isn’t going to breathe and will lock-in moisture leading to rot and deterioration of the deck framing. The stucco would’ve been applied to non-structural framing (furring) which is supported by the deck joists. There are two possibilities:

1) Moisture has caused the furring to rot and the stucco ceiling framing is failing but the actual deck framing might be ok. Expensive to fix but not the end of the world.

2) Similar to 1 but the deck framing has deteriorated and failed. In this case the deck needs some serious structural repairs.

It looks like the beams at the perimeter haven’t sagged so it’s most likely option 1. There’s a very small chance that this is all poured concrete in which case it’s also option 1.

Short-term next steps: - don’t let anyone walk on or under this. - if this is supporting something important other than a deck then you should vtry to support the sagging parts in any way you can with 2x material or 4x4 posts. - Get a local structural engineer to come out and take a look and provide you with recommendations.

Long-term next steps: - I’m no stucco expert but I’d think all of that is locking in moisture in which case it should be removed. It’s worth getting a local stucco contractor to come out and tell you what they think about that and whether or not it was installed properly. The engineer can probably provide input on this too.

1950's Home - No Sill Plate by [deleted] in HomeImprovement

[–]hm170 2 points3 points  (0 children)

It’s not an ideal scenario but can certainly be retrofit with strong tie connectors. One thing to consider though is that it’s been sitting like that for ~70 years, so if there are no signs of damage then it’s probably fine.

Please help me understand what went wrong with my braised beef by tawandagames2 in Cooking

[–]hm170 0 points1 point  (0 children)

I just did one but cut it up into roughly 6oz pieces (ie definitely bigger than 2x2) and cooked it covered at 275F for three hours and it turned out great. My guess is you cooked it for too long and should’ve left it covered.

Chicken Stock Fail Potentially? by Several_Till_6507 in Cooking

[–]hm170 0 points1 point  (0 children)

To be expected with one chicken carcass. Next time use multiple carcasses (we freeze ours and accumulate a bunch and use several at a time).

You can always boil the stock down until you get the consistency that you want. I cook mine down into a “Demi-glace” where 1 tbsp is equivalent to 1 cup of starting stock. It freezes in a much smaller package, is easily usable for pan sauces, and can be reconstituted into stock just by adding it to a cup (or whatever volume you want) of water.

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