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Wow! NICE!I've lost count of the times I've gone to the store looking for something like this and only finding something "less than desirable." Now I need to go borrow a sewing machine, because I GOT to make one!Would you have a similarly well-explained and absolutely awesome way of adding something like a soft box(es) to subdivide the interior of the bag (something to keep long things and little things kinda separate)?
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First of all, great job! The lathe is an AMAZING DIY project! Definitely vote-worthy!Have you considered adding a dedicated control panel for speed control, power and maybe an e-stop? I can definitely see this as a kit online... maybe a robotics team fundraiser or funds for college?My one recommendation is to fab a guard for the exposed gears. A form-fitting cage with a flange to attach to the gear box might work. Longer bolts on the outboard motor mounts could hold it in place.Oh, in Step 8.3 try chilling the bearing in a freezer for a few hours before press-fitting.I apologize if you mentioned it earlier and I missed it, but why did you use two motors? Is it for torque or balance?
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Howdy, Darthoso!I made your recipe! It was FANTASTIC!But, umm, mine didn't turn out so pretty...The pictures are "Before Rising," "Before Baking," and "After Eating." The "Before Eating" one never happened... :)As you can see, it's kind of lumpy after about 6 minutes kneading and it kind of flattened instead of puffing up during Rising. Would you have any suggestions for improvement?The only difference in ingredients is the flour - "Manitoba" is nowhere to be found here - I used "King Arthur" (http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-bread-flour-5-lb, which is 12.7% protein, instead. Also, I brushed it with herbed olive oil and sprinkled it with Maldon Sea Salt Flakes (http://www.maldonsalt.co.uk/Product...see more »Howdy, Darthoso!I made your recipe! It was FANTASTIC!But, umm, mine didn't turn out so pretty...The pictures are "Before Rising," "Before Baking," and "After Eating." The "Before Eating" one never happened... :)As you can see, it's kind of lumpy after about 6 minutes kneading and it kind of flattened instead of puffing up during Rising. Would you have any suggestions for improvement?The only difference in ingredients is the flour - "Manitoba" is nowhere to be found here - I used "King Arthur" (http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-bread-flour-5-lb, which is 12.7% protein, instead. Also, I brushed it with herbed olive oil and sprinkled it with Maldon Sea Salt Flakes (http://www.maldonsalt.co.uk/Products-Maldon-Sea-Salt-Flakes.html) before baking.BTW, this went with a meal that featured filet mignon (best EVer!) and a boutique Italian red blend that would knock your socks off. Afterwards my brother asked for the recipe... translated into SAE/Imperial... :)
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Would you recommend a side dish to go with this? It's mouth-watering!
I like it! Very wear-able!
GENIUS!At last... PRACTICAL technology!
I like the net-pot part. I had seen a similar design using a large glass vase and a plastic pot saucer, but this is easier. Do you have a recommendation for plants? The container could be a little larger, 1 - 2L, imo, but the beta's natural habitat is a mud puddle... In any case, thanks for the i'ble!
Beta's don't need all the hardware *other* fish need (Beta's are AWESOME!). Just make sure the water is unchlorinated and do a partial water change every 2 weeks or so. The plants will uptake the nutrients and help with filtration and feeding is reduced if fishy can pick at the roots (algae?).
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Although the explanation was clear, I don't think I would ever attempt this based on text alone. The pictures really helped! What is the recommended water depth above the fabric? Does it vary with the volume or type of metal being cast?
They make post anchors that are set in the concrete before it hardens. I've been recommended a 24" anchor (the part that goes down) for my area. That means basically a post hole at each point plus the reinforcing rebar.
I love the utility you built into the pergola! I'm preparing to do something similar, but will have to make adjustments for local winds. I'm definitely modifying it for the light strings! I'm also planning to have it "hot tub ready" (more electrical + inspection). How long did it take to train the grapes? I was thinking of using wisteria, but grapes are edible!
At high noon the shade is minimal, it gets better as the day goes on. It also doesn't block the breeze. A full roof is heavy and restricting when people want to be outside. A pergola - especially one with trained foliage - is the best budget-friendly (and inspection-friendly) answer, imo.
Thanks for the 'ible! I have a cooker from S. Korea and haven't quite got it dialed in - most likely because I wasn't letting it rest before starting (TYVM!). I lost the measuring cup that came with it, but before I did I checked it against my 'SAE' gear - 1 cooker cup was just a tad over 2/3 US cup. Does anyone know if this is accurate, or common?
Awesome! I've tried breakfast burritos and similar - which rarely need more than a thorough warming - but cooking a whole pizza? Good Job!
Stainless steel comes in several varieties. "316" is very corrosion-resistant, but "304" is easier to machine. It may be more suitable for at least part of the food grinder. It's not like you're going to leave it outside or on the beach. :) Wicki the two. If you have access to a water cutter it may not matter.
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