Another angle here is that zero crashes over eight years might actually point to a really good maintenance culture too. If you're catching hidden bugs in the dry run, that means you're also catching things like missed tool offsets or even a worn spindle that's about to go out. It's not just the operator habits, it's the whole crew paying attention to every little noise and finish mark. Skipping checks to save ten minutes is a bet that costs way more than a day sometimes. I've seen a guy rush a setup, skip the dry run, and then blow a 20k fixture because a clamp was loose. That ten minutes saved turned into a week of waiting for a replacement part.

It took me way too long to figure that out too. I was just slathering it on the outside and wondering why my chain was still noisy after a week. Now I do a drop on each roller from the inside and let it soak in, then wipe off the excess so it doesn't fling everywhere. Makes a world of difference.

@gavinhunt my collet now gets the same death grip I give my morning coffee cup.

Hang on, you used cheesecloth? I tried that once and it got totally crusted into the meat, had to pick little threads out of the crust. Did you have that problem or did you do something different with it? I switched to just putting the roast on a wire rack over a sheet pan with paper towels underneath, swapping those out every few days. That deep nutty flavor you mentioned, that's the good stuff though. How much did you trim off before cooking? Last time I did 45 days and lost almost a third of the weight just from the pellicle.

Used to be the guy who thought all gas station sushi was a death wish, but this actually changed my mind. Figured any place with a cooler could handle raw fish, but nope, the Shell station proved me wrong real fast. Lost a whole day of pay and spent it hugging the toilet, definitely not worth that $4.50 gamble. That 3am wake up call with your stomach doing flips is the worst feeling in the world. Now I just stick with the 7-Eleven because at least the turnover is higher on those trays. Lesson learned the hard way, hope you feel better soon.