Biometrix
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Posts posted by Biometrix
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As long as you clamp it and the surfaces are prepared properly and you use decent wood glue, you can't beat a glue bond. My 8th grade shop teacher taught me that. Nails are the weakest, screws second. I share your method of minimizing or even completely avoiding mechanical fasteners when woodworking.
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10 hours ago, SwampNut said:
At least the color is an absolute match from all of them. I think the can to can variations are no longer true, a legacy of the bad old days and lack of automation.
Well perhaps, but Behr still has it in their instructions on the can: "Intermix containers of same product to ensure color and sheen uniformity"
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Well you haven't tried matte or satin yet. Paint could have reacted with the sealer and changed the sheen I guess. Who knows. Getting wall paint to match perfectly is always hit or miss. Paint can even be slightly different if you buy two or more gallons of the same stuff, same color at the same time. If you buy more than one gallon of the same, "technically" you're supposed to mix the gallons together in a bigger container. I saw a house painter do it once and asked why.
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Well that sucks although roasted is pretty good. I don't think I willingly ate any green vegetables until I was well into my 20's. It was only then when I started to learn to cook and realized the difference between frozen and fresh and steaming vs. killing them in boiling water. I have the OR26A SNP that makes cilantro taste like soap which sucks when I forget to ask or pay attention to the menu and suddenly feel like I have a mouth full of Dawn dish detergent.
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So I freeze fresh veggies because any bought frozen from the store simply suck in comparison. Freezing without blanching is likely to make them taste worse. It will definitely make them look worse as blanching helps maintain the color and texture. Under blanching and over blanching also make them taste bad. It's an art and science to get it right. I only steam blanch which takes a little longer but I think submersing them in boiling water leaches more flavor. That may be subjective but it's what I believe so...
Anyhow, I steam blanch Broccoli for 5 minutes. Exactly 5 fucking minutes from when I put the lid on the steamer to when I dump them into ice water to stop the cooking. You can find the times for all veggies on the Google and they should be different for boiling vs. steaming. I also steam cauliflower and Brussel sprouts. Those are also 5 minutes each unless the Brussel sprouts are medium not small, then I will do them for 6 minutes. I also cut up the broccoli and cauliflower into about 1.5" florets first. Most other veggies I just buy fresh and use them up quickly enough so I don't have to freeze them but the others I use so often I like to keep them on hand frozen.
So...experiment with times but no I don't suggest that you just throw fresh veggies in the freezer because that's kinda a proven sciency thing not to do for best results.
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Eggshell - Glossier than Flat, Flatter than Semi-Gloss. Or Matte or Satin. There are three sheens between flat and Semi-gloss.
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5 hours ago, blackhawkxx said:
When not in use, you have to keep the male and female ends connected to prevent that.
False! If you don't let the electrons drain, you can get a dangerous voltage spike the next time you use the extension cord.
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2 minutes ago, Zero Knievel said:
Just my 2 cents. Having air always circulating helps ensure even heating. As you want to reduce moisture, getting air moving would improve effectiveness. No issue with humidity during the warmer months? I have a dehumidifier in the basement to prevent items from absorbing ambient moisture from the air.
Lol...says the guy running unvented gas heaters that are spewing out condensation because of lack of ventilation.
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Amazon is your friend. There's a bunch of plug-in heating/cooling thermostats like this.
EconoHome Adjustable Thermostat - Universal Plugin Heating & Cooling Thermostat - Compatible with Most EconoHome Wall Mount Space Heaters
by Green N Urban
Learn more: https://smile.amazon.com/dp/B08HNHBC8P/ref=cm_sw_em_r_mt_dp_0H7NE7P97VAV80XFRAK2?_encoding=UTF8&psc=1 -
1 hour ago, XXitanium said:
Carbon Dioxide will suffocate you. Carbon Monoxide will poison you.
@Biometrix doesn't seem to have concerns, so maybe it isn't a thing to worry about with LP.
Well I wouldn't say that but he was asking about condensation not killing himself and his family with unvented gas heaters. I run an LP heater in my woodshop but I make sure to have decent ventilation through other means, like opening a window and having a fan running. I think that most of the unvented gas heaters warn not to run them continuously. I would never run an unvented gas heater in my house. Seems like a good way of rolling the dice on whether you'll wake up in the morning.
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13 hours ago, brianmacza said:
Humidity - reduce that and it goes away
Yup! Unvented gas heaters produce a significant amount of moisture in the air since it's not vented out of the house and then that moisture will condensate on the coldest surfaces which appears to be your windows. It's just normal and you might be able to reduce it by better insulating the inside of the windows but that moisture is still going somewhere. Propane heat produces about 1.6 lbs of water for every 1 lb of propane burned. Natural gas will produce about 1/4 gallon of water per hour for a 20,000 BTU heater.
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I don't monitor mine but it runs a little high which is why the Dr. prescribed Lisinopril to me 1X daily. Seems to work I guess, unless I have to go to my 87 year old mother's house to help her with a computer issue...then I take a second one...and a xanax.
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I think you've just conditioned your digestive system at this point to healthy food which I have say is pretty un-American of you. You need to immediately turn in your MAGA hat and T-shirt.
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1 hour ago, SwampNut said:
A friend is visiting, and wanted to go for pizza last night. Now, none of the best pizza joints have anything rational to eat other than pizza, so I said fuck it. At least it was a slightly less shitty pizza with a very thin crust and lighter (ish) toppings. Today I'm up 3.7 pounds, I am farting every 45 seconds, and I feel bloated and gassy. I'd forgotten that's "normal" when you're constantly eating trash. I do this to myself a couple times a month for various reasons like company requesting it, and I'm getting less and less tolerant of it when I'm reminded I feel shitty.
Was the pizza cut in squares or normal triangle slices? It's a well known fact that triangle slices digest more easily due to them being the only correct way to cut a round pizza.
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Well neither I nor my stomach have outgrown McD's yet. Still get food from them occasionally. Admit it's not great and doesn't have the appeal it once did but handy if you just need to shove something quick down your pie-hole and move on. I do like their chocolate shakes though.
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When I remodeled my kitchen I closed up a very impractical pantry closet but didn't want to just waste the space. So I opened it up into the dining room and at first thought about making it into a china cupboard. Then it occurred to me that even though we do have a pretty nice set of china that was left to me by my grandmother, we haven't taken it out of the box in about 30 years and 4 houses because we're just not "good china" kind of people. So instead I turned it into this. This is now my "upstairs" bar with some basic liquors just for making cocktails for myself and my family and friends. It's cherry with a granite slab and I will eventually make some proper dividers for the various liquor glasses but for now I'm pretty happy with the way it turned out.
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They're great and my main motivation for adding them was to not have to bend down and rummage through the cabinets. My primary objective for this kitchen was to eliminate any blind corner cabinets, improve the lighting and make every drawer and door so my wife couldn't slam them shut.
You could easily make them with your woodworking skills. I used 1/2" Baltic Birch plywood and 23" decent quality ball bearing drawer slides. You just have to be aware of the door clearance.
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5 hours ago, RXX said:
Excellent work! I guess the planer was a big part of the project?
Thanks but really only used the planer to help make the top trim over the cabinets. Re-sawed 3/4 pine in half on the band saw and then planed down to 1/4". Cut into strips and then routed the bevel and glued it up for the crown effect. 32 feet of molding cost me $20 in 3.5" x 8' x 3/4" clear pine.
Cabinet doors are 3/4 solid birch rails with 1/4 birch plywood panels and cabinet boxes are all 3/4 Baltic birch plywood. Cabinet face frames are all 3/4 poplar. All the solid lumber was already SFS (Surfaced Four Sides). Thinking I saved about $3-4 grand making the cabinets myself rather than custom or semi-custom of the same quality. Soft close hinges and drawer slides and also made slide out shelves for all the base cabinets.
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Yes, black pipe matters but I'm ok with all colors of pipe. Any pipe is better than no pipe. Black pipe just seems more rigid and satisfying when you're shoving it through your holes.
However if you're asking seriously, black iron pipe is what it is specifically called and is used for gas lines over silver galvanized pipe but I think you knew that.
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3 hours ago, XXitanium said:
You did the gas piping yourself? That may be in my future.
I did...1/2" black pipe connected to the manifold in the basement, up through the floor to a shut-off valve, through the wall and then a 4-foot flex connection to the range as the code in PA doesn't allow for flex pipe in walls or through floors or so I was told by the guys who installed my propane tank.
Was able to use pre-sized lengths/nipple with no cutting and re-threading. Used Blue Monster PTFE Thread Sealant.
Also...Dave is correct and I'll own that. Not ashamed. 😏
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Well I live in PA so eggs fried in bacon fat with a ton of salt is a staple entrée. We have a reputation to defend.
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1 hour ago, SwampNut said:
So you like it so far, would you consider yourself picky about heat? Meaning, say cooking sauces that need gentle heat, while stir-frying something that needs a blast? My stove can't go low enough for a couple hours of sauce cooking, so I have a diffuser topper, but that takes off too much and becomes less predictable. The griddle I'm attracted to, but not sure why. Mostly I'd probably use it as a tortilla warmer.
Convection oven...so electric right, not gas?
No it's a gas convection oven and has convection bake and convection roast settings. Obviously the fan is electric though and it powered by the 110VAC that runs the controls and igniter. The wall oven is electric convection. Yes I am picky about heat and when I make my annual 3 gallons of tomato sauce it is imperative that I can simmer without burning for hours but also I like the high heat for getting my cast iron pans up to searing temp. This does a good job with both. The five burners all have different BTU ratings with the hottest being 17000 BTUs and the smallest simmer burner being 5000 BTUs so there's a good range of heat. The griddle is nice for some things but I still find a pan better for eggs. I have it leveled dead nuts on but still, eggs on the griddle will run to one side.
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2 minutes ago, SwampNut said:
Tell me more about the stove, I'm "soft" shopping for that, meaning to replace some day but no strong reason to.
Samsung, five burner, convection oven. The center grate can be swapped out with a flat griddle. Grates are nice heavy duty cast iron. Works fine, pretty good burner control. I have LP which I hear burns hotter (well technically it burns at the same heat but has more BTU per unit than NG). Had to do the NG to LP conversion but it came with all the jets and you just flip a piece in the regulator.
This is the Model #NX58h5600ss but I think it may be discontinued as I actually bought it on a black Friday sale with the rest of the appliances in 2018 because I knew I would be doing the kitchen remodel at some point.
Let me know anything specific you want to know. It gets hot and cooks food lol. I don't have any complaints about it.
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You are welcome to come over and ceramic coat my counters.
What's the strongest part of a glue joint?
in Handyman
Posted
Also a big fan of pocket screws. Have recently switched back to dowels from biscuits for edge gluing. No specific reason, just because. Basically I'll use any method that prevents me from having to go through the face of the wood with any type of fastener. I feel like if I have to putty a nail hole or use a button to cover a screw head on a wood face that will show grain (i.e. not painted) that I've failed the project. Finish head screws are great though IMO for painted projects. Good hold but very small hole to cover.