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While I appreciate the simple design, I wonder if this could be improved by having a couple of layers of brick underneath the cement slab and more bricks around the side and top.Part of the idea of a brick oven is to use the bricks and cement to retain heat. If you have several layers of bricks underneath and up top, then you can throw some wood in, get the oven nice and hot, clear out the wood, and your oven will stay hot enough to cook for a few hours.Contrarily, the more bricks you use, the longer it will take to bring the oven up to heat, so somewhere there's a happy medium and I guess it depends on your goal and how much you plan to use it.
Totally agree. Gorgeous work. Really creative and impressive.
Save yourself a TON of unnecessary work. Ball up some foil and throw it in the drier with the clothes. Repeated several times. Sand and done.
True, but I think her solution is more flexible and allows for sizes that the Greenlee's don't. I'm a big Greenlee fan, but they're not cheap: $400+ for the 1/2" to 2" bender, $900+ for the 4" and $1400+ for the 6" puts them out of reach of most hobbyists.
Wow, that's really clever!
As shrivver mentioned, piping in certain locations, you could do custom bends without having to use joint pieces (which have fixed diameters). PVC is frequently used for artistic stuff as well, and so it would handy for that, obviously.
One final note on this topic, just to hammer the point home. A friend of mine is an amp tech. He posts some of his work on Facebook. I just came across this post on an amp he's servicing:"Note to those playing the home game: this amp hasn't been used in months and the caps had 430VDC on them. Always always check."So, to sum up: Always, always check!
Not entirely sure I understand whatever it is you were trying to say, but I think I roughly got the point.Most of the people on this site have never seen a vacuum tube and the vast majority have no idea that they could die if they touch the electrolytic capacitor in one that's been turned off. Just trying to share some basic safety information. I'm not sure why you'd have a problem with that.
I'm curious; how is it any more a guitar than a ukulele. It's got 4 strings, presumably sized and tuned as a uke, not EADG. An 18" neck length would put it in line with a tenor ukulele.Not many 4 string guitars with 18" neck lengths that I'm aware of.
I'm curious; how is it any more a guitar than a ukulele. It's got 4 strings, presumably sized and tuned as a uke, not EAGB. An 18" neck length would put it in line with a tenor ukulele.Not many 4 string guitars with 18" neck lengths that I'm aware of.
Looks fantastic! I'm dying to try it.Two comments:1> "Pour all the ingredients out on a large baking tray and mix together."I'm pretty sure you mean all except the eggs.2> You don't list flour in the ingredients.
No problem. It's a lot of work to put one of these together. I'm sure stuff slips through the cracks. Looks like awesome chicken. Can't wait to make it. Maybe this weekend...
I'm looking at the instructions on this page (Step 2). I don't watch videos to get a list of ingredients. I look at the ingredient list. Flour is conspicuously missing from the list.
Current depends on voltage & load: I = V/R. So if your voltage is 12V and your load is 1K ohms, then your current is 12 milliamps.So you adjust the current by adjusting either the load or the voltage.
We do a low-tech version of this, which is you stick the food in a ziploc baggie, stick a straw in and seal the bag all but the straw to one side. Then, with the straw in your mouth, suck really hard, start sealing the bag and pulling the straw out as you continue to suck. It's not as complete a vacuum as one of the commercial machines, but it's pretty good and seems to do a really good job protecting against freezer burn.