Paige Russell

Hi cwb3106, That's a super fair question. I tried that first – and without anything to stabilize and guide the drill bit, the holes were imprecise both in location angle. I needed them to be precise in angle, because the pegboard is just the first part of a project that I'm going to make using 3D printed pegboard accessories, and having holes that weren't drilled at 90" made it difficult to attach my 3D printed parts (they press fit into the holes). I'm also an alignment enthusiast, so having perfectly straight rows of holes mattered to me. Hope that explains my jig madness! :)Best,Paige

A link to where to buy the bushings is in Step 1, along with instructions on how to order – or make yourself – the orange plastic jig.

Thanks Penolopy! :)

Thank you!

Great tip Phoenix830! And thanks for the high five. :)

Oohh, great tip! I'll have to give that bit a try. Thanks for the kind words. :D

Thanks Neil! :D

Such a great project! I love seeing practical – and good looking – applications of 3D printing!!

I don't keep enough filament on hand to justify a big bin, but if one did, your suggestion is a super viable option! Thanks for your input! :D

Thanks bbuldoc! :D

Thanks Sarah!

Thanks! :)

Hehe, shout out to STEAM of course! I chose to use STEM instead because my veggies have them (stems that is) and I love to play on my words. :D

Yay! Be sure to post pics of your racers!!

Yes! This turned out great! :D(Sorry for the late response.)

Great job mestep! Thanks for sharing your project and high five for the class. :D

That's a great tip Donald! :D

You bet! :D

What an incredibly beautiful project! Amaze. :)

The CUTEST!! Amazing job Natalina!

Thanks Donald! :D

Hehe, thanks Jonathan!

Thanks Ana!

That could definitely work. If you try it, let me know how it turns out!

Thanks mrwonton! :)

Thanks for the high five and the heads up about the Android app! I'll mention it to our developers.

It turned out great!! Nice work. :D

Merci pour vos mots gentils! :)

Hi procter, What browser are you using?

Haha, I love this suggestion! You would still need to fashion legs and a LED/battery holder somehow, but I bet a bit of fancy Sculpy/baked clay work could work! If anyone tries a non-3D printed version, PLEASE post some images here. I love to see MacGyver work in action!

Thanks Matlek!

Thanks for the high five! :D

Thanks Alex! Shelldon inspired for sure. ;)

Hehe, thanks Rando. :D

Thank you Anshu!

Awesome project! :D

I just realized that too! I guess the person who posted it took it down. That's A-Ok though, since it was creative commons. I provide the file for downloading in the instructable!

Thanks for the heads up! I'll reword the Thingaverse talk to reflect that change.Nice instructable! I'll add a link to it! So folks can stone-ify their bobblehead if they like!

Thanks! :)

Awesome! Be sure to post a picture here so I can see it! :D

Thanks mcapurso! It really is easy. Thanks for being my first 'I made it!'! :D

That's a great question! I've never tried fresh grape leaves, but it would be perfectly safe to try and I don't see why they wouldn't work! Let me know how it turns out if you give it a go!

Thank you! :D

Such a cute photo! Thanks for sharing and trying my recipe! :D

I find the sweetness to be very mild and supportive of the yummy dill flavor. You can definitely skip the honey though if you prefer them straight up! :)

Hi mikecz,Certainly less oxogen can be desirable when preserving food, but in this case, unless you already have a vacuum sealer and just want to try it, it isn't necessary. Foods appropriate for the drying method that properly and thoroughly dried – and kept in a dark, cool, moisture-free environment (aka well sealed container) – can be stored indefinitely. But like I said, there's no harm in trying it if you already have the machine!

Hi Oncer,Certainly dried tomatoes stored in oil are DELICIOUS! Unfortunately, the ones you see in stores have been commercially processed in a way that is impossible to replicate at home. Oil in and of itself isn't a a safe food preserver as it is an alkaline environment that creates perfect conditions for botulism toxins to develop (anaerobic + low acid). Having said that, there are tons of folks who do store their dried tomatoes in oil and have lived to tell the tale. This is a hotly debated topic on the internets, but this article does a great job of covering the pros and cons and giving a tutorial for how to do it safely:http://anoregoncottage.com/drying-tomatoes-and-sto...One important note to reiterate here is that to do this safely, NEVER add anything in with the dried tomatoes w...

Hi Oncer,Certainly dried tomatoes stored in oil are DELICIOUS! Unfortunately, the ones you see in stores have been commercially processed in a way that is impossible to replicate at home. Oil in and of itself isn't a a safe food preserver as it is an alkaline environment that creates perfect conditions for botulism toxins to develop (anaerobic + low acid). Having said that, there are tons of folks who do store their dried tomatoes in oil and have lived to tell the tale. This is a hotly debated topic on the internets, but this article does a great job of covering the pros and cons and giving a tutorial for how to do it safely:http://anoregoncottage.com/drying-tomatoes-and-sto...One important note to reiterate here is that to do this safely, NEVER add anything in with the dried tomatoes when storing them in oil (aka garlic or herbs). These other items can introduce moisture to the mix and that is how botulism can occur. Happy making!Paige

Thank you! :D

Thanks! :D

Thanks deluges! :D

Thanks cherittfn!

You're so welcome! It's such an easy and fun project and the results are so useful. I'm obsessed. :D

Thanks Madeaj! I agree, it's the best! :D

That would definitely work. Set the timer for two hours and then check them every 30 minutes after that until they are completely dry. Happy making!

Hehe, that is definitely another way to do it! I've done that myself one or two times. :D

You sure could! Just put the dehydrator on it's lowest setting and set the timer for 2 hours. Check on the them every 30 minutes after the 2 hours is up.

Thanks Bille! :D

Thanks loubee2! You are so right about the tasteless direction commercial fruit and veggies has gone. That's why I prefer to shop at farmer's markets for my produce and I try to buy organic as much as possible. I definitely think it results in a better tasting finished product. I'm also finally have space to have a garden this year, so I'm trying some heirloom varieties of carrots to see what new flavors (if any) can be had! My fingers are crossed. :D

Thanks Neil! They were equally delicious!

Thanks JPod! If you try making them, be sure to share pictures!

Ooh, I bet sweet cauliflower is delicious! I'll have to try making some. :D

HI Mike,I've never made these myself, but here's a tutorial that I found online that looks good to me:http://gardeninginthemitten.com/easy-watermelon-ri...If you make them, let me know how they turn out!

Hi jakewade,I have definitely seen recipes that call for the hot brine for fridge pickles, but I've never understood why. The acidic environment that vinegar creates in conjunction with the low temperature of the fridge are more than adequate measures to keep any bad bacteria (spoilers) at bay. Besides that, heat only works as a spoiler fighter in food preservation when it's applied in a 'bigger' way, as in boiling water bath or pressure canning. I also think that pouring hot brine on the cut cukes would soften them unnecessarily, removing the crisp crunch that I like in a fridge pickle. But to be fair, I've never tried it. What has your experience been with this?When I make refrigerator dilly carrots (or any veggie other than cucumbers), I blanche them first to slow the enzymatic break...

Hi jakewade,I have definitely seen recipes that call for the hot brine for fridge pickles, but I've never understood why. The acidic environment that vinegar creates in conjunction with the low temperature of the fridge are more than adequate measures to keep any bad bacteria (spoilers) at bay. Besides that, heat only works as a spoiler fighter in food preservation when it's applied in a 'bigger' way, as in boiling water bath or pressure canning. I also think that pouring hot brine on the cut cukes would soften them unnecessarily, removing the crisp crunch that I like in a fridge pickle. But to be fair, I've never tried it. What has your experience been with this?When I make refrigerator dilly carrots (or any veggie other than cucumbers), I blanche them first to slow the enzymatic breakdown process and preserve the vibrant colors. Pouring a hot brine over these would make more sense to me, since they've already been heated, to save time instead of waiting for the brine to cool. Ultimately, you should do whatever makes you feel the most comfortable. It's certainly not going to hurt to use hot brine. Just make sure it's not too hot, otherwise it can crack the room temp jar. Happy summer preserving!

Hi wolfhound11b,I have left ferments out for longer than one week, but I wanted to ease any beginners into the idea that leaving (this particular) food out at room temperature is ok! :D Thanks for your kind words and if you try any of the other recipes, let me know how they turn out! P.S. Teehee... adult only kraut... :D

Thanks! :D

You can absolutely do it!! If you'd like to feel even more confident, I recommend reading through my Instructables Canning & Preserving Class, where I provide even more info on how to safely can!Thanks for the high five! :D