Ep 97: Rage Against The Mesquite

Pizza Toppings Debate: The hosts discuss their favorite pizza toppings and styles, including Chicago deep dish, tavern-style thin crust, and unique combinations like Hawaiian with jalapeños. Ross shares his spicy buffalo sauce drizzle preference, while Jess favors Italian sausage, mushrooms, and black olives.Woodworking Projects: Ross delivers a custom tub table but faces challenges with epoxy and stain compatibility. He also prepares samples for a potential Shoshigibon table project. Jess works on an entertainment center and a Nike-themed facade for a women’s basketball event, while Colton tears down his paint booth and plans a move.Shop Organization: The hosts emphasize the importance of deep-cleaning workshops. Ross shares his satisfaction after tidying his shop, and Colton tackles rat infestations while reorganizing his space. Jess highlights the chaos of disorganization and the value of labeled storage.Wood of the Week – Birch: Jess explains birch’s versatility, sustainability, and prevalence in plywood and cabinetry. The hosts discuss its cultural significance in Russia and Native American canoe-building, along with its tonal qualities for musical instruments.Whiskey Segment Transition: Colton announces a hiatus from drinking until his business, Colt Crit, becomes profitable. Ross provides a whiskey education tip, clarifying calorie and carb content in spirits, and debunks gluten-free vodka marketing myths.Nuggets of Wisdom:Jess recommends Diablo’s specialized HardyBacker blade for cutting cement board efficiently.Colton shares a track saw measuring hack using the saw’s backside for precision.Ross reveals a denatured alcohol trick to eliminate bubbles and level epoxy finishes.Upcoming Topics: Colton teases a future episode on budget-friendly shop builds, and Jess plans “what if” scenarios for discussion in the next session.