Tell us about yourself!
Looking at the substage bit -- the stretcher & energy connection -- is the wire tension created by winding the cutting wire on that bridging bolt? And are those aluminum flanges intended as a heat sink? Did you find you had to limit the time of use to allow it to cool down?
Mechanical Iris Door
Good on you Matt. Keeping the skins also raises the nutrition value, and I do appreciate a thicker cut fry of the sort you make. AlfieE2 brings me back: I grew up in Eastern Ontario where chip trucks were a fixture. How they managed to tear around town without having deep fryer disasters is a mystery. And I recall that they preferred to use 'older' potatoes, not the hardest and newest, to get a better result. I came to like them best with malt vinegar, and occasionally, balsamic. The mayonnaise thing I picked up from a Dutch guy, but that's different mayonnaise than the very white standard stuff. It was was distinctly off-white/creamy yellow, probably due to including more egg yolk, and the taste was much richer than the standard product. Now I'm dying for some!
Looks like work I need to do, and very well done at that. Seamster you mention the difficulty with the post holes. As you are 'beside a Rocky Mtn,' are you in the NW US? Soil columns have lots of glacial till in the northern US, i.e.: full of cobbles. So, did you then go for shallow & wide post holes? How deep did you go, and is depth to base of winter frost a concern? I'm in southern Alberta, and I'll think I'll have to hire a power auger for the job.Rickdod3's south Illinoisan location probably puts him safely past the southern limit of the appropriately named 'Illinoisan' glacial advance, so he's in nice alluvial soils: location, location, location.