Nothing says a fun weekend like moving dirt just to make water go the other way.

Six bags for $30 is a solid deal, where did you pick those up? The thing I keep running into is that a bag keeps heat in but it also traps steam, so fries go soft even when they are still warm. Do you vent the bag at all or toss a paper towel in there, or line it with something? Trying to figure out if the sogginess is a heat problem or a moisture problem.

Did you actually shoot that expired Tri-X yet and how did it turn out? Walt sounds like the kind of guy who'd tell you to rate it a stop slow and just roll with whatever weird colors come back.