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Post by GhostFist on Dec 2, 2017 19:45:57 GMT -5
it was the fanboy culture I wanted to eliminate most in setting up this place. people are welcome to be critical here. I can't understand why anyone is so passionate about a brand that they can not see or hear any criticism. we buy tools to build things. it should ultimately be about what YOU make. be it with ryobi or altendorf.
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Post by reflector on Dec 3, 2017 0:27:36 GMT -5
Stalin had his political enemies airbrushed from paintings and photos after he had them killed off... A bit fitting in that banned members must not be talked about.
The amount of koolaid drinking over at FOG actually pushed me far, far away from the Carvex and TS55 after I discovered it as a resource. Something was suspicious and I refused to drink the water immediately... A little more research about the Kapex and I was running for the hills.
I'm happy that we can actually talk about the flaws of the MT55cc with the bevel adjust and how the dust extraction of the Erika can be improved. Given I don't own the latter, I do find the information about it particularly useful for my endeavors for modifying existing table saw dust shrouds to try to increase dust collection.
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Post by yetihunter on Dec 3, 2017 5:17:27 GMT -5
I titanically relate to Kate Winslet. But yeah, rape/sexual assault references (regardless of context) aren't going to fly on a commercially owned website in the States. You have to remember that we are the backwards third world country of the english speaking world and just about every woman doesn't feel safe out here. Moving along, should that dude with the planter get a RAS or get a belt sander? Cuz' I told him to get both like a baller.
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Post by holmz on Dec 3, 2017 7:45:38 GMT -5
I think a hand plane may be best??? (Or a shop with a jointer)
What jazz do you go for? I am more into blues. the Swedish "jazz at the pawn shop" is a stunning jazz album.
The context of the preceding post was "Australian price hikes", and ended with "and no lube"... (The banning post response that opened with 'EVOO (Extra Virgin Olive Oil) is as ubiquitous to food as an RO-## sander is to wood... butt that said, Brando prefers butter) So while I would like to believe that it is puritanical, it would make more sense that it was the insinuation the FT was using butter on the customer. Which I don't think I appreciated at the time... as the customer seems to be a willing participant, and only complains about being taken advantage of after the fact when they are not in nirvana... but entering into it, they are all too eager to willingly enter into it in the hope of fulfilment. it is a bit perverse.
Anyhow... Roo filets taste a lot like venison. The Haus boss does a combination of regular potato and sweet potato mash on rocket (arugula) and the filet of roo is quick seared, and placed on top. Then raspberries and balsamic are put in the pan and reduced down to put on top of the roo. It goes well with either a European(barn yardy) or Californian (fruit forward) Pino... but anything washes it down well.
i usually hit the hot skillet with a few tablespoons of EVOO, to Help thermally couple the meet to the pan.
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Post by matchesder on Dec 3, 2017 13:55:37 GMT -5
I'm happy that we can actually talk about the flaws of the MT55cc with the bevel adjust and how the dust extraction of the Erika can be improved. Given I don't own the latter, I do find the information about it particularly useful for my endeavors for modifying existing table saw dust shrouds to try to increase dust collection. What Flaw do you mean? The only thing I don't like ist that the blade moves away from the splinter guard of the rail when beveling. I have en Erika 85 an I am not exactly happy with it's DC. I was thinking of how to improve it, of course searching the internet. I found something like "Erika is not known for good DC" and so on. I did find one person having the same issue with a Precisio. It seams like he has the same issue. It is because the blade is throwing particles with high speed against the operator when it is exiting the work peace. There is nothing to catch it. But it still catches a lot. Say MT55 would catch 98 % and Erika is catching only 88 %. Then the it missed 6 times more dust but the major is still beeing catched. Don't take the numbers seriously. I just made them up. Regards Martin
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Post by bicycleclip on Dec 3, 2017 15:23:04 GMT -5
Anyhow... Roo filets taste a lot like venison. The Haus boss does a combination of regular potato and sweet potato mash on rocket (arugula) and the filet of roo is quick seared, and placed on top. Then raspberries and balsamic are put in the pan and reduced down to put on top of the roo. It goes well with either a European(barn yardy) or Californian (fruit forward) Pino... but anything washes it down well. i usually hit the hot skillet with a few tablespoons of EVOO, to Help thermally couple the meet to the pan. A plate of kangaroo I don’t think you can get more Australian unless you’ve also got Mad Max 1in the video player
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Post by reflector on Dec 4, 2017 0:57:25 GMT -5
I'm happy that we can actually talk about the flaws of the MT55cc with the bevel adjust and how the dust extraction of the Erika can be improved. Given I don't own the latter, I do find the information about it particularly useful for my endeavors for modifying existing table saw dust shrouds to try to increase dust collection. What Flaw do you mean? The only thing I don't like ist that the blade moves away from the splinter guard of the rail when beveling. I have en Erika 85 an I am not exactly happy with it's DC. I was thinking of how to improve it, of course searching the internet. I found something like "Erika is not known for good DC" and so on. I did find one person having the same issue with a Precisio. It seams like he has the same issue. It is because the blade is throwing particles with high speed against the operator when it is exiting the work peace. There is nothing to catch it. But it still catches a lot. Say MT55 would catch 98 % and Erika is catching only 88 %. Then the it missed 6 times more dust but the major is still beeing catched. Don't take the numbers seriously. I just made them up. Regards Martin The moving from the strip for a beveled cut being somewhat inconsistent is the relative flaw given that the Bosch GKT 55 ("MT55 Lite") seems to be shown follow the strip. Then again, some assumptions were made and the relative lack of consistency between MT55ccs of various owners in terms of the spacing from the strip seems odd... There's ways to improve the Erika's dust collection below the table and above the table with a better overhead guard design. I don't own an Erika but seeing that the shroud inside is a plain shroud instead of having the MT55cc dust channel seems like the area that could use the biggest improvement. I already made a modification to a Hitachi table saw which has a partial channel on the left of the blade for the original design and it has significantly improved DC on the design, in addition to a few other modifications to reduce gaps and whatnot. I'm doing the same to my Bosch to confirm that the concept works and if anyone feels like doing so on their Erika then they're happy to look at the improvements.
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Post by yetihunter on Dec 4, 2017 3:09:59 GMT -5
Everyone comes full circle, for If the roo tastes like venison, you're not using enough butter. Kangaroo loin is the bomb, with some anything confit and mashed potatoes. It was my favourite dish at some whacky pan-french-bolivian bistro I worked at for about a year.
Wasn't a fan of the tail, but it was a late night, and I had some sort of whale blubber dish and an entire puffin in the same sitting. Alas, that was in the same country that serves up goat face and fermented shark, so at least I didn't sweat out amonia for a week afterward.
None of this comes near a kifta kebab rolled up in a savoury crepe. Pompidou, somewhere abouts.
I've learned to settle for the local dosa.
I find some irony in the fact that Holmz likes his jazz straight ahead.
For those about to nitpick dust collection on the Erika, I invite you to stand in front of my Jet ProShop.
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Post by holmz on Dec 4, 2017 4:53:31 GMT -5
Everyone comes full circle, for If the roo tastes like venison, you're not using enough butter. Kangaroo loin is the bomb, with some anything confit and mashed potatoes. It was my favourite dish at some whacky pan-french-bolivian bistro I worked at for about a year. Wasn't a fan of the tail, but it was a late night, and I had some sort of whale blubber dish and an entire puffin in the same sitting. Alas, that was in the same country that serves up goat face and fermented shark, so at least I didn't sweat out amonia for a week afterward. None of this comes near a kifta kebab rolled up in a savoury crepe. Pompidou, somewhere abouts. I've learned to settle for the local dosa. I find some irony in the fact that Holmz likes his jazz straight ahead. For those about to nitpick dust collection on the Erika, I invite you to stand in front of my Jet ProShop. I don't know what to start... But I did chuck a "Chicken Piri Piri" in the over an hour+ ago, wrap in foil, with the meat thermometer in it. Then worked on the reticulation. This was after the Mrs heard me swearing a few days ago and asked if I needed help. I said, "Yes - Use these good Knipex pliers to hold the wire in the gold plated connector". She asked, "how do I hold them"? Me: "Together". And then later (The good news) I found the 2 Bessey vacuum base vices - I ordered a year ago. I am obviously not overly well organised... She asked if I needed anything else? I said, "Yes some labels for these clamps." Mrs: "What should they say?" Me: " manus Domini Dei". Mrs: "What does that mean?" Me: "Latin for Hand of God". Mrs: "Why?" Me: "They replace you for the soldering work " Me: " ' Reliquit' is left and is ' ius ft' right" Mrs: "FCS... get to work... " Just chucked the garlic bread in the oven and I'll do some corn on the cob. And finish then it all off with a few minutes on the BBQ/Grill. It is at 54C now and needs to get to 74C. The ThermoWorks Chef Alarm is pretty good for the kitchen work - I recommend it. So the sprinkler valves are all moved and glued against the fence away from the foundation. Wiring run through an orange conduit, and all hooked up and tested, and with the big leak also fixed. So we will likely finish up the latest season of Longmire over dinner.
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Post by kraftt on Dec 4, 2017 7:31:38 GMT -5
See kids, this is how you get banned from the Food Network forums.
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Post by yetihunter on Dec 9, 2017 0:45:55 GMT -5
I went to high five a millenial. She dodged my palm and announced, "It's 2017, we have 'like' buttons for that."
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Post by reflector on Dec 9, 2017 12:19:31 GMT -5
I went to high five a millenial. She dodged my palm and announced, "It's 2017, we have 'like' buttons for that." There's something particularly cringey with the "its 2017" part...
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Post by wrightwoodwork on Dec 9, 2017 14:24:31 GMT -5
A world of where peoples don't interact unless its with a button or screen
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Post by mafelluser on Dec 10, 2017 13:44:32 GMT -5
- some of the stuff I wrote was acerbic when I wrote it, and condescending... ...In case you don't know, condescending is talking down to people Some of us are way too low to hear you, no matter how far you try to talk down to us! Pity about the FOG ban, but I guess it goes with the territory - a not-insignificant proportion of green box fetishists are, by their very nature, attracted to highly-modular, highly-regimented, 'exclusivity-gained-via-inflated-pricing', products, by virtue of being anally-retentive control-freaks, desperately seeking to control the outside world in which they find themselves; never pausing for so much as a single solitary moment, during a 7-decades-long lifetime, to consider that what might actually be in need of 'controlling' is their inner dialogue, not the outside world that that inner dialogue has convinced them "needs to be controlled in order to find happiness". Someone like you casually sauntering around their cyber-world, throwing snowballs at their fragile, brittle, islands-of-perceived-control-within-a-sea-of-otherwise-uncontrollable-life, is bound to unsettle them and make them feel threatened. If they cannot control what you are saying, then the subconsciously implicit logic is that you are undermining their ability to exert control over their life in general, and, therefore, are undermining their ability to function in this world and their ability to feel contented and happy. Don't resent them, mate - just make do with pitying them for a few minutes, before moving on with your much-happier-than-theirs life. I have no idea what the butter issue was in relation to (I'm assuming something sordid), but, back to normality, I've never tried 'roo or venison steaks, but Lidl sell ostrich steaks, and used to sell reindeer steaks, presumably until someone complained that it upset their children to see Rudolph on sale in a cardboard box in the freezer section.
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Post by erik on Dec 10, 2017 15:48:28 GMT -5
I went to high five a millenial. She dodged my palm and announced, "It's 2017, we have 'like' buttons for that." i find it kind of hilarious when i hear this stuff..at least sarcasm is still trendy.
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