Please help with gift ideas....a bit of a challenge.
11 years ago
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- 11 years ago
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New USA quality drill bits challenged drilling China's Steel
Comments (35)Loger: No flack intended just general information. We all have to learn somewhere. I still remember my 1st welding experience , during my Diesel Apprenticship in the early 60.s . It was Gas torch fusion welding back then with appropriate filler rod. My bib tops had more filler rod tip burn holes then a sprinkler hose . Baymee should remember this trial and tribulation during his learning stages . My second Welding upgrading was during my College upgrading during my Stationary Engineering 3rd Class Degree. We used 550 volt 3- phase Lincoln Industrial Welder in the early 70,s and it was required to weld 8 inch x 8 inch test coupons from 1/4 inch hot rolled steel plate in position. 2 complete 8 pass welds in all 4-positions (flat / horizontal / vertical / overhead) I really had a problem initially in horizontal position with undercutting the weld from to hot a heat setting . Most beginners have trouble with adequate penetration in overhead from to cold of a setting. Once completed we cut the coupon into 4 separate strips (vertical band saw) and bent them into a U within a hydraulic bender . If any of the welds cracked we flunked our CWB Exam. My second testing was again Stick welding during my Pressure Vessel Certification U-69 we were required to fabricate a 4 inch x 4 inch x 1/2 inch metal box from 1/8 plate complete with a 1/4 inch weldolet coupling. Once the fabrication was done the box was pressurized 600 psi until it ballooned and then was submerged in water to check for any weld failures (bubbles) identified and again you failed this 1st phase of testing . Before you even got into the Boiler Pipe Weld testing . So yeah have burnt a few sticks of Rod in my Day . Really liked 5/32 Jet Rod , lazy Welders Rod only for flat position welding . Hated Low Hydrogen nasty flux fumes very hazardous. Anyhow been a few yrs since I stick welded , most of my projects are with a Miller Mig these days. Like riding a bicycle you never forget but it will take some practice to get quality welds after a few yrs absence. I remember some of the best welders I worked with during my Industrial Days were the laziest , they could weld on their head once they found a comfortable position. Please take our advice in the fashion (constructive) it is intended all the best Bro :) This post was edited by ewalk on Mon, Oct 14, 13 at 20:06...See MoreGifts for People who are Challenging to Buy For
Comments (39)I like to give gift cards to a restaurant someone wouldn't normally frequent~McCormick & Schmidt, Roy's, even the Cheesecake Factory. It's not only an occasion for a sumptuous dinner but a chance to dress up a little nicer than usual. Make sure it's large enough to include a house wine or a couple of drinks. Make sure she has an escort. Book a facial at an upscale spa, usually a cost of $125-$200, depending on the city as well as the type of facial. Make sure you accompany her~it's no fun going alone. A movie and dinner. It's that special time just for the two of you. A 'date' for a limo and a winery~'nuf said. This can be a gift from several people, maybe two children/spouses. For Mom/Dad, one OR the other. Make it a Sunday afternoon, it's more quiet. I'm sorry if you don't have a winery near you. ;o)...See MoreChallenge! Create a recipe using up a vegetable gift basket
Comments (13)I'd definitely be roasting the yam, the cauliflower and the carrots and celery. Yes, I LOVE roasted celery and that's the only way I like cauliflower at all. The lettuce and peppers can be a salad, with some of the radishes, or you could slice and marinate the peppers and make a nice side dish. In the alternative, you could make Marilyn's Pepper Salad or Pepper soup, I've made the salad and like it (but I like peppers), I haven't made the soup so I can't critique it. Bell Pepper Salad 1 each red, yellow and orange bell pepper 1 small fresh onion; thinly sliced 10 grape tomatoes; sliced 2 tablespoons Fresh Herb Dressing hand full fresh parsley; chopped kosher salt to taste Seed and thinly slice peppers. Combine ingredients in a pretty bowl. Great with Feta cheese. Fresh Herb Dressing 1/2 cup extra-light olive oil 2 tablespoons red wine vinegar 1 tablespoon sugar 1/4 teaspoon fresh ground pepper 1 teaspoon salt fresh basil; chopped fresh oregano; chopped fresh chive; chopped (or garlic) Combine ingredients in glass jar and shake well. Roasted Bell Pepper Soup 4 large red, yellow or orange bell peppers 1 tablespoons olive oil or butter 1 medium onion 4 cloves garlic; minced Kosher salt and fresh ground pepper 4 cups chicken broth pinch of cayenne pepper to taste Place whole peppers on a rack place into a shallow oven-proof dish to catch juices. Set oven to broil and place peppers 5-inchs from heat source for 30 to 35 minutes, turning occasionally until skin is blistered and browned, turning often. Immediately place peppers in a plastic bag and close tightly. Let stand at least 20 minutes to cool. Remove skin, seeds and stems. Cut into strips. Meanwhile, In a large heavy saucepan, heat olive oil; add onion, along with salt and pepper and sauté until softened but not brown. Stir in garlic and cook 1 minute. Add roasted bell peppers and broth; bring to a boil then reduce heat to low and simmer 25 to 30 minutes until reduced by half. Puree in small batches in a blender. Return to saucepan by pouring through a wire strainer; season to taste. Garnish with unsweetened whipped cream. Serves 4 generously. *Puree soup while still hot for a velvety, smooth texture. Do not fill blender more than 1/3 full at a time and vent the top for steam to release Marilyn Ann T has a great recipe for a pepper tart: Home Cookin Chapter: Recipes From Thibeault's Table Roasted Red and Green Pepper Tart ================================= One quantity short crust pastry FILLING 3 red peppers halved and seeded 3 green peppers halved and seeded 60 g (2 oz) grated mozzarella cheese 40 g (1 ½ oz) grated parmesan cheese 3 tablespoons chopped, fresh basil 75 g (2 ½ oz) black olives freshly ground black pepper Preheat oven to 400°F Roll out pastry on a lightly floured surface and place in a 9 inch tart tin. Line with nonstick baking paper and fill with baking weights or rice. Bake for 10 minutes. Remove weights and paper and bake further 10 minutes or until golden brown. To Prepare Filling: Roast peppers until blackened. Place in a plastic bag stand for 10 minutes. Peel skins from peppers and slice into strips. Rinse off any black skin still remaining, with cold water. Sprinkle base of pastry shell with cheeses and top with peppers, basil, olives and pepper. Reduce oven temperature to 350°F and bake for 15 to 25 until heated through. Short Crust pastry 250 g ( 8 oz) flour 125 g (4 oz) butter chopped Iced water Place flour and butter in a food processor and process until mixture resembles coarse breadcrumbs. If making by hand, rub butter in with fingertips or with two knives While processor motor is running, add drops of iced water until dough holds together. If making by hand mix with knife or wooden spoon. Press dough into a ball and wrap in paper or plastic wrap and refrigerate for approximately 30 minutes before rolling or shaping. Pastry can be stored in the refrigerator for 2 days or the freezer for up to 3 months. beverly has a great recipe for fettucini with a bell pepper sauce. It calls for chicken and cream, I know that's a "no-no" combo but someone else might like this: Fettucini with Chicken and Bell Pepper Cream Sauce 2 ounces skinless boneless chicken thighs 1 tablespoon butter 1 large green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 small red onion, thinly sliced 2 garlic cloves, minced 1/2 teaspoon dried crushed red pepper 1 1/2 cups whipping cream 1 cup chicken stock or canned low-salt chicken broth 3 tablespoons thinly sliced fresh basil 1/4 cup finely grated Parmesan cheese 8 ounces fettuccine Additional grated Parmesan cheese preparationSprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes. Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately. Makes 4 first-course servings. And now, the radishes. When Maureen and Nancy came for dinner a few months ago, I made a side dish of cooked radishes. They were surprisingly good, tasted vaguely reminiscent of turnips. All I did was saute sliced radishes and some snowpeas in some olive oil until the radishes were tender, about 5 or 6 minutes. Add some butter for taste, salt and pepper. I've also got this recipe saved for next year's radishes, although I haven't tried it: GLAZED RADISHES 1 lb. 1 tbsp. 1 tsp. 1/2 tsp. 2 tbsp. radishes, trimmed unsalted butter sugar salt minced fresh parsley leaves In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley. Gourmet, April 1991 As for the mushrooms, stuff em! LOL As an alternative, I might make the broccoli and cauliflower into that salad with raisins and sunflower seeds that my kids like so well: Cauliflower Broccoli Salad 1 head of cauliflower, separated into flowerets 1 bunch broccoli, separated into flowerets 1 small onion, chopped finely 1/2 cup raisins 1/2 cup sunflower seeds 1 cup mayonnaise 1/2 cup white vinegar 1/4 cup sugar Crumbled bacon, optional Combine cauliflower, broccoli, raisins, sunflower seeds and onion, bacon if you're using it. In a separate bowl or large measuring cup, combine mayonnaise, vinegar, and sugar. Pour mayonnaise mixture over vegetables; toss to coat. Cover and chill for 2 to 4 hours. Annie (who just LOVES vegetables!)...See MoreBonsai gift - Please help
Comments (23)You can not allow it to freeze. Leaves will probably drop regardless at this point. No worries new ones will appear. Should be ok into the low 40's maybe high 30's. Probably better outdoors.Soil should be moist, don't let it dry out. Then again don't keep it soaked. Watering is always the trickiest part. I am not that familiar with this species care. Should be like any other cultivar of this species. Maybe Moochinca or someone more familiar with growing this sub tropical can chime in with some help....See More- 11 years ago
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