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Messages - phillamb168

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46
The Pub / Re: Let the Games Begin!
« on: September 06, 2013, 01:17:52 AM »
Perhaps we can talk football now. ;):):))

Football and beer is a match made for homebrewers.

WOO HOO!  My favorite time of the year!!

Here in Hawaii the early games come on at 7:00AM and the late games 10:00AM  The night games are at 2:30 in the afternoon.  So it's Hawaiian coffee and papayas, mangos, pineapples, macnuts... for the games here.

I didn't think I'd like this at first, but this is my 10th season of watching football this way.  It is great.  The games are all over early enough to leave my afternoons free to go get in the ocean for a couple of hours.

And for all you girly-men who don't like football - you are excused from the thread.  You can go watch ice skating or Project Runway or whatever...   :-*

7PM for me for the early games. Night games are a watch-the-next-day affair.

47
All Things Food / Re: pig roast
« on: September 04, 2013, 03:34:27 AM »
How does the river level match up with your property elevation?  The imu only needs to be about 3-4 feet deep.

If your property elevation is that close to river level I wouldn't worry about roasting a pig, I'd be focused on finding flood insurance.

Nah, it's super super controlled, it stopped being a 'wild' river about 150 years ago when the wheat and barley trade picked up and huge barges of brewing barley started going past my house, up the river to near Paris to be malted or ground into flour.

It's the time that bothers me on all this. The Caja Chinese seems like it would take significantly less time, and not involve me digging a hole on our rental property.

48
All Things Food / Re: pig roast
« on: September 03, 2013, 07:42:06 AM »
Well about 200 feet from my house is a big 'ol river, so I'm guessing the hole would fill pretty quickly with water, no?

49
All Things Food / pig roast
« on: September 03, 2013, 04:01:39 AM »
This goes with my earlier Oktoberfest thread. It will most likely be easier for me to roast a whole pig, so I'm leaning that direction. A friend of mine has used those 'cajun microwaves' before, I'm wondering what y'all think of them. It's either that or a spit roast. I am leaning towards the spit, because I like to put on a show.

50
The Pub / Re: Kitchen re-do
« on: September 02, 2013, 01:46:21 AM »
I'm probably a little late but here's my $.02 on wood floors in the kitchen.  We just remodeled our kitchen  including new wood floors, almost identical to what you're considering, but I would do it different next time.  The wood floors look magnificent, but every time I wash veggies or do dishes I spill a little water on the floor.  Whether it's justified or not I drop what I'm doing and mop up the spill.  When we had tile in the kitchen I never even gave a few drops of water a second thought.

What sort of finish did your floors come with? We are looking at a laquered finish... Did you do plywood-backed, or solid wood?

51
The Pub / Re: Kitchen re-do
« on: August 30, 2013, 07:19:50 AM »
I don't know how they do things in France, but most of the fridges with a cabinet facing are reduced depth. I solved that problem by bumping out one wall to make a recess for the fridge so it did not stick out as far.

I think what you are after would be called a panel-ready refrigerator. They typically are big $$.

Any way to DIY/force a regular fridge to be a 'panel ready' one? I only have $ as opposed to $$. For fun, I contacted Sub-Zero and Wolf to see how much they cost. The freaking ventilator hood is sold WITHOUT A VENTILATOR FAN. That being said at least they are consistent with pricing, everything costs $5,000.

52
The Pub / Re: Kitchen re-do
« on: August 28, 2013, 04:11:32 AM »
One thing I'd like to do is to do cabinet facing on the fridge. But there are no french door fridges here that are sold without front panels - everything has pre-finished fronts on it, sometimes curvy fake stainless type deals. I'd rather put together my own cabinet frames for them, but is it possible to retroactively turn a non-built-in fridge into a built-in one? I usually just google about things like this, but I don't even know what to call it.

53
The Pub / Re: Oktoberfest planning
« on: August 28, 2013, 02:47:09 AM »
Thanks for the haxe recipe. We may have found our band too: http://www.promodixie.com/orchestre-bavarois-les-yolders

54
All Things Food / Re: Growing food - The Garden Thread
« on: August 28, 2013, 02:45:42 AM »
Pretty cool about the tomatoes.

55
All Things Food / Re: canning
« on: August 23, 2013, 02:07:38 AM »
Resurrecting this thread. Just ordered an AA 921 (21 1/2 quarts) given that we have a lot more space for growing things now, I think it makes sense. Pretty excited at the concept of not having to go to the grocery store much over the winter, just like how things used to be, I suppose.

56
Beer Recipes / Re: Perfect Pumpkin Beer
« on: August 22, 2013, 01:49:15 AM »
I didn't want Southern Tier Pumpking because I think that is overkill with the molasses.

Do you have any more insight into what's in Pumpking? It's my favorite pumpkin beer.

57
All Things Food / Re: Growing food - The Garden Thread
« on: August 21, 2013, 02:31:56 AM »
I gotta post some pics of our pumpkins. I, too, will be doing a pumpkin ale. But with added lactose for that Southern Tier taste ;-)

We found some surprise acorn squash growing the other day. That was one of the better surprises I've had all year.

58
The Pub / Re: Fall Vegetable Garden
« on: August 20, 2013, 07:06:18 AM »
We got this book the other day:

www.amazon.fr/Root-Cellaring-Natural-Storage-Vegetables/dp/0882667033

So far it's really interesting, I'd recommend reading it if you're still in the planning stages for the fall/winter crops

59
The Pub / Re: Kitchen re-do
« on: August 19, 2013, 06:41:31 AM »
How do you guys handle compost? I am liking these flush counter-mounted bins.

60
The Pub / Re: Kitchen re-do
« on: August 16, 2013, 07:47:42 AM »
It's my understanding that you can't (or shouldn't) do under-floor heating under a floating floor. It's inefficient, for one thing. Also, early under-floor heating was actually too warm and bad for you. People were getting blood clots in their legs and stuff. I can imagine that a cheap mat directly under a floating floor (the sub-floor should be poured over the heating tubes) would have the same issues.

Also these are two completely different things, I'm talking about electrical under-floor which is a thin mat with a low-voltage heating wire (like an electric blanket) and the This Old House guys have installed them before, I think you're talking about liquid-based radiant heat taking the place of traditional heaters.

We just want something to keep our feet warm during the (long) winter, the main heat in the house is generated by radiators and a big ol wood-burning fireplace.

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