Jump to content
Strawberry Orange Banana Lime Leaf Slate Sky Blueberry Grape Watermelon Chocolate Marble
Strawberry Orange Banana Lime Leaf Slate Sky Blueberry Grape Watermelon Chocolate Marble

Dear folks, help us raise funding for our community directly. And in the process you'll have a chance to win some terrific tools donated by our sponsors!  Read More...

Cliff

Members
  • Content Count

    3,576
  • Joined

  • Last visited

  • Days Won

    33

Cliff last won the day on April 12 2018

Cliff had the most liked content!

About Cliff

  • Rank
    Master Carpenter
  • Birthday 01/01/1955

Profile

  • My skill level is
    You got me, you figure it out!

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. This maybe explains some of the issues I've had https://www.youtube.com/watch?v=1pPKUgpn0CI
  2. 36" roller and a 48" Bending Brake I've been thinking about building these things for a while and today I just happened on these for a couple hunnert smackeroos Couldn't a bought the metal for that price
  3. That Larry is a Morticing machine or or really wants to be one. Put am X-Y table in front of it and you can do slot mortices to beat the band It can also be used with a stationary table to rough out Hand cut DTs We had one like that at a very very old shop I worked in in Boston where the power came from flat belts over head. There was a forstner bit in it it stuck out from a fence by a fixed amount and you'd Jam your hunk of timber in it to rough out the dovetails Handy dandy gizmo no matter what you do with it.
  4. This guys seems to be able to use his indefinitely I will have to try this
  5. nope stainless. I had the ice maker repaierd cos the whole thing failed and the new parts are made to different standards and they wrecked themselves.
  6. My fridge Ice maker has some issues and I'm making parts to fix it The socket I have to fit it in THE MOVIE~!!!! Starring Rock Hudson and Eva Gabor https://photos.smugmug.com/The-Machine-Shop/i-gpZ52FQ/0/411bba4b/1280/20200401_141340-1280.mp4
  7. Fascinating thing I have home security system. There are these little Hall effect switches for the doors. A hall effect switch is a switch where the passing of a magnet across it pulls or pushes some bit of conductive material on or off the contacts; thus completing or opening a circuit. anyway they have white plastic housings. The magnet is strong to reach across the gap of sloppy doors and jambs. I haven't cleaned them but today I noticed a dinginess on the magnet components on the housing. BUT it was only at the ends ( poles) of the magnets. HMMMMMM Iron in dust? Really? Yup. Some of the dust floating in the air has iron in it.
  8. Cliff

    BREAKFAST

    I have been unhappy with breakfast. Eggs and Toast Yah I make the bread and it’s sourdough and I make lots of different kinds of bread. So buckwheat and white flour pancakes and waffles. that's nice. Still I’m unhappy NO VEGETABLES That’s the problem, no veggies, so this is what I’ve done so far: I came up with a man’s quiche Heavy dense not some french souffle. And I came up with a Chinese quiche. The Chinese Quiche evolved from a failed attempt to make Dim Sum. I made the wrappers and the stuffing and My skills at folding and wrapping Dim sum are woefully undeveloped – as yet. So I ended up with a ton of the stuffing CHINESE QUICHE 1 bunch Green onions sliced thin 1 large onion diced 3-4 cloves garlic mashed to pulp 1 large leek halved length wise and sliced thin 2 large carrots grated or sliced tooth pick thin 1 or 2 Jalapeno peppers halved lengthwise seeded and sliced thinly cross wise get the seeds and white out. 1/2 block or 8oz of firm tofu crumbled 5 fresh or re-constituted shiitake mushroom sliced thin 2 bunch bean vermicelli soaked in warm water and chopped about 1” long 2 one-inch ginger grated on the micro plane. 4 large eggs 3 tbsp cooking oil Red Pepper Flakes to taste 1 tsp sesame oil 1.5 tbsp table salt 1-2 tablespoon soy sauce 1 teaspoon fish sauce 3 tbsp corn starch 1 tsp white pepper ground fine 1/2 tsp five-spice powder ¼ cup Vermouth or white wine to deglaze the pan you can use water too teaspoon or two sugar in the saute Pre heat oven to 350F set eggs aside Prepare veggies and bean threads In 10” cast iron skillet; Saute the veggies and pepper flakes and seasonings till almost wilted add vermouth or wine cook 3 minutes more and kill heat. Mix the eggs to blend put everything together in bowl. Wipe and rinse the skillet. Re-heat Skillet - quite hot 400f plus degrees. Wipe down with oil and let the pan reach smoke point. Kill heat. Wipe a few more drops of oil. Let cool to medium heat. Add the mixed quiche ingredients to the pan and bring fire to medium. Pat it down gently to get a flat surface. DO NOT STIR. And Cover with aluminum foil or any lid you have to keep steam in. Let cook for 5 or 10 minutes. Then into the oven uncovered for 20 minutes or until internal temperature reaches 160 F LET COOL ~!!!~ put in fridge and make it cold~!!! Then slice it and wrap the individual pieces and Freeze -**********************************************************- -*************************************************************- Quiche, Cliff’s hearty quiche: This is not a delicate soufflé This quiche has all the traditional ingredients and more much more. IT forms up into a substantial egg and cheese pie with real tooth and flavor that reaches well beyond any traditional quiche. TWO QUICHES in larger pie dishes 8-10 eggs 2 Cups of Cottage Cheese 2 Cup total Jarlsberg Guyre Cheddar cheeses concentration in the order of list 2 – 3 heads of broccoli cut so it’s all small florettes 1 large onion diced and sautéed 1 large Leek diced Sauteed 1 large Japapeno diced 2 stalks of Celery diced and sautéed 2 – 4 cloves Garlic sliced very thinly and sautéed 1 teaspoon of baking powder salt and pepper Thyme Celery Seed A splash of white wine or sherry to deglaze the sauté pan Garnish on top of mix after pouring into the shell: ****1 Roma tomato with water removed and sliced thinly or ****1 large chili pepper with core removed sliced thinly TWO pie crust in the pie dish (bottom of the quiche) – pre bake the crust 400 degrees for 10 – 20 minutes till just done. No need to brown the whole thing. Pie Crust One cup crisco, three cups all purpose flour, table spoon salt, Some ICE COLD water. Cut together with two table knives or a hand held pastry mixer Do not mix till it is homogeneous Marble and Pea size lumps are what you want. Do not let it Rest. Throw it on the table and roll it out. I like to have plastic wrap a linen or a silicone sheet underneath and plastic wrap in top makes your job easier. Mix well and pour into pre cooked pie shell Lay the garnish slices decoratively and bake at 325 – 350 for 45 – 60 minutes. The internal temperature should reach 160-F Let rest 10 – 20 minutes before serving.
  9. Best Vid I've seen on the topic A tad hard for those who haven't built a heat treat oven but there are plenty of DIY vids out there. https://www.youtube.com/watch?v=f_bXiIfcBWs
  10. I started working on this recipe some years ago. It's where I like it. It makes a marvelous breakfast food or dinner or lunch. You can augment it with anything you like. you want pork, put it in, Small neighbor children? Go for it. Just keep it mum. Quiche, Cliff’s hearty quiche: This is not a delicate soufflé This quiche has traditional ingredients and more much more. IT forms up into a substantial egg and cheese pie with real tooth and flavor that reaches well beyond any traditional quiche. 6 eggs 1 Cup of Cottage Cheese 1 Cup or more ( more is better) of good cheese shredded; a low oil swiss Like Jarlsberg some gruyère and some sharp cheddar 1 head of broccoli cut so it’s all small florets uncooked 1 small onion diced and sautéed 2 stalks of Celery diced and sautéed 2 cloves Garlic sliced very thinly and sautéed One large leek Sliced in half lengthwise and then sliced thin sauteed a teaspoon of baking powder salt and pepper Red pepper flakes Thyme Celery Seed A splash of white wine or sherry to deglaze the sauté pan Garnish on top of mix after pouring into the shell: ****1 Roma tomato with water removed and sliced thinly or ****1 large chili pepper with core removed sliced thinly A short pie crust in the pie dish (bottom of the quiche) – pre bake the crust 400 degrees for 10 – 20 minutes till just done. No need to brown the whole thing. Mix the baking powder, eggs, cheese, and cottage cheese so that they are intimately incorporated. Add the sautéed ingredients and seasonings & herbs Mix well and pour into pre cooked pie shell Lay the garnish slices decoratively and bake at 325 – 350 for 45 – 60 minutes. The internal temperature should reach 150-F Let rest 10 – 20 minutes before serving. Pie Crust: Do not use butter it's got water in it, use lard or Crisco and work it with a pastry cutter or two table knives till it is lumpy. nice marble size lumps. Don't try for a smooth mix. Don't put in the fridge like the TV chefs say that's going to wreck it. One cup crisco, three cups all purpose flour, table spoon salt, Some ICE COLD water. teaspoons till it's just so
×
×
  • Create New...