stevemaskery's instructables
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- stevemaskery's instructable Flip Stop for a Miter Saw's weekly stats:
- stevemaskery commented on stevemaskery's instructable Flip Stop for a Miter SawView Instructable »
I got it as part of a secret Santa, I'm afraid I don't know where it came from. But I recently swapped it for a white one which is easier to read. It is 0.4mm thick.
- stevemaskery entered Flip Stop for a Miter Saw in the Woodworking Contest contest
- stevemaskery commented on stevemaskery's instructable How to Cut a Box Joint Without a Dado StackView Instructable »
It scares me, too, that's why I have the guard :)
- stevemaskery's instructable Versatile Router Mortising Jig's weekly stats:
- stevemaskery entered Versatile Router Mortising Jig in the Jigs & Rigs Speed Challenge contest
- stevemaskery's instructable The Ultimate Router Mortising Jig's weekly stats:
- stevemaskery entered How to Cut a Box Joint Without a Dado Stack in the Woodworking Contest contest
- stevemaskery commented on stevemaskery's instructable North Staffordshire OatcakesView Instructable »
Hi Megan, I don't live in Stoke any more (I escaped years ago :) ) but tell me more about your launch, I'm not too far away.
- stevemaskery commented on stevemaskery's instructable How to Freeze Fresh YeastView Instructable »
Well the only way is to try it really. I've never tried frothig it up with sugar as you would do traditionally, but if you try it and it works please let me know.It doesn't last for ever in the freezer, but it does last a long time - months not just weeks. But I've been on a low-carb diet for the last year. Lost 18lb so far, but I really miss my home-made bread. Plus, if I do eat bread now, just a bread roll for a burger, say, I have a terrible night's sleep afterwards.RIP Steve's bread, I fear :(
- stevemaskery commented on In The Kitchen With Matt's instructable Perfect French FriesView Instructable »
Here in the UK we have Maris Piper. King Edward are good, too, when they are new season, not so good when they are old.I use corn oil, but peanut oil is also excellent. We used to get it in litre bottles, but these days I only ever see it in small bottles for dressings. In posh chip shops (they are "chips" here, rather than "fries") there is a move back to using lard or beef dripping, which is what we had when we were kids. Stinks a bit though.I parboil mine for about 3 minutes, dry them, then do the first fry at about 130C, so that is a bit cooler than you do. Second one at 180-200C. Great results.I have heard of the fry-from-cold-oil approach, but the problem with that is if you have a lot to do. You can really do only one batch that way.Thanks for the 'Ible, the wor…
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