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This is #2, I love these things!
Very sharp....no pun intended. This got me thinking, I bet one could "temper" the cutting edge using fire. It's a tricky process and I've only been successful doing it to a wooden arrow point once, but with practice I bet it could be done.
I like it! Old school and new school combined. That torching application is very cool. I understand it has been used in Japan for centuries as a wood preservation method. I've been meaning to try it myself.
That is a lovely job with the wrappings. I have built about 100 high end fly rods and know a good job when I see one. Well done.
Cold Smoked Salmon With A Soldering Iron
Tandoor Oven from Barrel Smoker
Soda Bread In A Dutch Oven
Harvest Your Dandelions!
Sounds very tasty. And yes, they should try it. This is how I like to eat my pickled mackerel.
Pickled SmeltView Instructable »
Hey Mike, I decided 20 days was as far as I was going to go with this cut. Resulted in 4 one inch thick fillet steaks. They smell good enough to eat raw....okay, I may have tried a little bit raw, and it may have tasted awesome, but I don't recommend eating raw meat...unless you have a culinary sense of adventure. (carpaccio). Once again, thanks for the class and time for me to ramp it up.
I tried this using a different method that worked beautifully. I printed my image on waxed paper from an inkjet printer then using a credit card burnished the image to the leather. After it dried for about 30 minutes I put a clear coat on it. It seems very durable.
The set temp. is a built in alarm, I use it mostly for longer cook times like on roasts.
This process worked perfectly for me using waxed paper. Just need to be careful feeding it into the rear feed on my Cannon. Also you need to cut very crisp edges on your paper. The smudging on the first image was just me playing with different clear coats. The images on the leather worked out better than expected too. The first octopus is cleared with a clear Fusion Tough coat sealer and the attempt at the coloured octopus was cleared with Super Sheen for leather. That one seemed to really wash out the colours. Both stayed very flexible and the ink soaked well into the leather.
Brilliant. Problem solved!
My wife and I made this by accident last week while trying to make fudge. It was delicious. Another quick tip, id you want this to be fudge just put it in a double boiler and heat it until it becomes the consistency of fudge.
Right on! I mostly only took off the silver skin.
How to make Fresh White Cheese in Oil with Herbs
I ate my first deep fried dill pickle last summer. Where have these amazing things been all my life? My mouth starts to water just thinking about them.
I have my set up ready and a 2 pound trimmed beef tenderloin on the rack. This is a pic at day 2......only 46 more days to go. I'm also using a digital thermometer to monitor the temperature of the little beer fridge. Better safe than sorry. This is a $26.00 piece of meat.
Quick and tasty mozzarella ...View Instructable »
I was lucky enough to spend 9 days touring Ireland and I absolutely fell in love with the Irish breakfast. We also would have a white pudding, and the fried tomato. Everyone in our group seemed to know that if they didn't want their puddings they could just put them on my plate.
I need to try this just for transferring cutting patterns to my work. No more printing, cutting, and tracing.
Patterns are cut out, all my necessary materials have arrived, I may get a start on this sooner than I thought. Going to be using a beautiful veg tanned sheep hide for the gussets. I've never used this before. It has a lovely hand, very supple.
Being a Canadian and living in a fairly wintery area of the country, and working in the transportation logistics field for the past 20 years (my word, has it been that long?), the most important thing I can add is this. If your wheels aren't rolling and you are still in motion then you have no control. Use your gears to slow down if you find your self in this situation. Even an automatic transmission has gears available to use. Oh, and to all the 4WD vehicle owners (I'm one), you are not invincible, Slow down!
Antique style leather bag
Once again, a wonderfully detailed instructable. Your philosophy behind how you structure your tutorials is absolutely spot on with the entire Instructables' philosophy. Describe your processes so that some one could follow along and create amazing things themselves. I will make this bag over the Christmas break and post pictures here for you when done.
And here it is. I decided not to try the tooling just because my skill set isn't there yet and I wanted to do it before the end of the weekend. I used some 4 ounce Montana, dyed a beautiful brown. Lots of cool range marks. The lace was left the natural tan colour for contrast. My wife loves it.
Handmade Leather Bag
OK, printed off the pattern and will start this project on the weekend. Thanks for all the great detail. By the way, is it totally necessary to make the gusset in 2 pieces or was that just for material economy?
While I don't consider my self a beginner when it comes to cooking I must say that after reading all 8 lessons in this class I have learned a great deal. Thanks for that! Here is a smoked brisket that I did. BTW, I agree with you on the wet vs. dry wood chips. I stopped soaking my wood years ago, just didn't produce the way dry wood does. (why does that sound weird?)
Meat Cooking Basics
Cuts of Meat
Tools + Supplies
Intro to Leatherwork
Leather Tools and Supplies
Creating Sewing Holes In Leather
Totally stole your idea. So good. Thanks for the inspiration!
Drying / Dehydrating
Boiling Water Bath Canning
I love this method, here is a jar of my dill pickles and a few jars of my sauerkraut.
Refrigerator pickled mackerel. Absolutely the best way to store and eat fresh mackerel.
Canning and Preserving Class
Here is my perfect batch of watermellon jelly.
I rattled out a half batch last night. I tried a couple of different things on this one. Instead of making a lot of cuts in the curd I only divided it into 4. i then held it at 105 for about 5 minutes gently moving the curd in from the sides as it worked. Removed from the heat and stirred for 5 minutes. Then I put the curds in a clean jelly bag, let drain for a bit and salted the whey. I then brought the whey up to 190 and immersed the bag into the whey and brought it up to 135. worked perfectly and was actually quicker than the microwave method for me. And it heated more evenly. Added bonus, the whole kitchen smelled like melted butter while I cooked the curds.
This is so good!
By the looks of the brand names I'd hazard a guess that you are Canadian, and perhaps from one of the Atlantic provinces. Am I close? Looks good by the way.
I've done this many times and you absolutely nailed it! And you are right about the beer fridge. Like you I wrap and store the blocks for about a week (I use parchment paper) then vacuum seal each block for longer term storage. I just opened a package that is over a year old and it was fantastic.Well done on your ible!
Nice work. I now have a purpose for all my small leather scraps.
Water Valve Light Switch for a Pipe Lamp
These look great and couldn't get much simpler could it?
Super Cheesy Deep Fried Bacon Mac & Cheese
What a great little project. It'll look awesome in my man cave.
Antique Brass Blow Torch Accent Lamp
I can see why you won! I like that you stayed true to the original spirit of "Instructables". You perfectly described how you did everything in a manner that would allow someone else to duplicate what you've accomplished. No extraordinary tools, skills or equipment required, clear and very entertaining instruction. Plenty of pictures and good use of the picture notes. And beer.Watch for my "I made it post" in the near future.
Just one, how many beer will I need to cook a pig....hahahaha, Just kidding, I know I'll need at least 10.
Exactly the same. A tremolo bar is a mechanical distortion devise.
Well done! Makes me want to take up smoking again (not going to happen). Still going to make one
Mr. Pennyworth's Grover-Trophy Flutophone Steampunk Pistol
I love making this. I use Chef John's version from Food Wishes but like you I use bacon instead of caul fat.
Just finished the mask, this is going to be the best Halloween ever! Thanks for the inspiration!
Not as good as yours but I'm happy with my first try! Thanks again for the great tutorials!
Super fun and easy to make. My kids love them.....so do I.
Worked perfectly for a total cost of $4.83 Canadian.
thanks for the help
Thanks for the ible, I really enjoyed reading this.
Wow, fantastic work! Great instructable. Got my vote.
Gosh, it's been a while since I built that one and have long since sold it. Thank you BTW for the compliment. As far as I can remember I just eye-balled the dimensions. But if you go to the Gretsch web site I bet you could get the dimensions.
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