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Found 11 results

  1. From the album CWD Wall Crosses

    This was the second 3D model I crated and I incorporated the ichthus or fish symbol into the cross, This design also started as a necklace pendant for my jewelry and was enlarged and modified for the wall cross. This one cut from oak.
  2. From the album from honesttjohn's Lab

    This was a 1" thick 16 x 12 pine panel when I started. Had some pretty good detail. Good job by the guy that made the file (wasn't me).
  3. From the album from honesttjohn's Lab

    Special order cottage sign - 24" round 5/4 pine panel
  4. View File King Fisher King Fisher by Mahendra Submitter John Morris Submitted 11/06/2016 Category Scroll Saw Patterns  
  5. Version 1.0.0

    7 downloads

    King Fisher by Mahendra
  6. Did blackened sea bass for Date night. One mistake was the wine. Build a honkin fire - - actually since it’s been cold the last couple weeks, the fire has never gone out. First course was Artichokes with honkin huge stems. I just steamed them for 30 – 40 minutes till a dinner knife could be inserted into the heart without a fight. Steaming liquid: bay leaves some crushed garlic and some vermouth. The steam really does flavor the artichokes well. Into my spice grinder goes a mess of kosher salt till it is powder Melt some butter add that powdered salt and that’s for the artichokes. Never – ever – dispose of the stems. They are as good as the hearts. I’d never done a blackened fish before. My blackening seasoning was pretty much what you’d expect Salt So much ground hot pepper that it was insane Garlic powder Tumeric Smoked Paprika More salt Some stuff I forget. Fillet the fish - got a honkin huge sea bass Season the flesh side and let set to get to room temp Meanwhile elsewhere I had some Jasmine rice cooking I put about an inch of water over top of the rice toss in half a tsp sale to two cups of rice and bring to a simmer then all the way down to almost nuthin and let it be. After 8 or 10 minutes I just put it on a cold burner to steam. Then meanwhile I’m making a sauce A can of first pressing unsweetened coconut milk I let the can sit I keep a couple in the pantry just to let them settle. The thick white buttery coconut comes to the top and separates from all the clear syrup. I use the cream and reserve the rest as a liquid if I need it. Into a hot pan with some oil go a whole mess of minced garlic, shallots a couple of serrano peppers and curry spices. Then when they have sautéed up I toss in the coconut and stir. Simmer to thicken The sauce goes over top of the rice. So I’m ready to blacken Rub the blackening powder on the fish real thickly. Let it set a while - maybe 20 minutes Then into an oiled rocket hot 12†cast iron pan go the filets Flesh Side Down Ventilator fan has been on and it’s working hard the smoke is billowing up the pan is on high heat and I walk away for 3 minutes. After 3 minutes I flip the fish for 2 minutes - - still on high. Then outta the pan skin side down on the plates and pile some rice next to it and cover the rice with the sauce I served it with a puligny Montrachet a fine wine but really with that blackened fish it should have been beer. A heavy black stout like Guiness maybe. The fish the blackening was a powerful experience. I mean it exploded on our mouths like who dun it each and every bite. The fish was smooth and salty and moist. You know that feeling when your mouth tingles and your scalp sweats? Yah that.
  7. From the album ARTWORK

  8. From the album ARTWORK

  9. From the album ARTWORK

  10. From the album ARTWORK

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