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DIY and Homemade Gear / Re: My New Coal Forge
« Last post by Quenchcrack on Today at 12:16:14 PM »
Finally got around to making a Hot Cut.  I pondered all kinds of ways to thicken the shaft and mount it in the top of the anvil stand using a piece of 1" square tubing.  Then I got lazy and just bent it and drilled some screw holes in it.  The tag on this  material said 4140 and I hope it is.  If it collapses under use, I will make another one using a heavy file.

My question is always the same:  How do you know your sources were correct and accurate?  What if they picked up the wrong term somewhere and perpetuated it in print?  Damned thread counters.  I will call mine a Cast Iron Jimifribitz.  Or maybe a Hoodikai.  Or a big heavy iron thing. 
Food and Cooking / Re: pickling crocks
« Last post by hunter63 on Today at 10:37:31 AM »
Just my opinion, of  course, but save yourself a lot of hassle and use 5 gal food-grade plastic buckets from Home Depot,  Lowe's, etc.
Don't crack, don't chip, and if you are brinning just keep using the same bucket for the same solutions.
All my wine is fermented in 5 gal plastic.  My beef is corned in plastic, and the kim-chi is done in 1 gal glass jugs.
FWIW, all the major pickle briners have switched from oak to plastic barrels, also.

What he said....I agree.
The last comment details an 1850 source calling a DO, a DO.(?)  it is an interesting article, but like a good Dutch Oven cobbler leaves you wanting a little bit more info.
Custom Knives / Re: Some of my latest
« Last post by Dan308 on Today at 06:26:50 AM »

OK.  I'll accept that my Dutch Ovens were called Bake Kettlles.   Impressive research.  We all owe the people that simply for the love of historical accuracy dig and dig for these kind of things.

But I'll still call mine Dutch ovens.  Except maybe at 'vous'.  Just to avoid the awkward and sometimes futile (or raised eyebrows) explaining it to people who have only seen "Bake kettles" in BassProShops.

It's like when my Grandma was alive and we were at a family get together.  After a few snorts she would declare she was having a gay time.  Us kids would laugh.   She didn't really get it.  She also called the old odd guy down the street "queer".  As in odd. 

Thanks for the education on the cookware.  I'll show off my knowledge at my next rendezvous.
I myself do most of my training in the late winter through spring...these are rucks starting at five miles working up to pack weight between 35 in spring-up to 45 or 50 lbs (using steel plates) by early summer.
When i am actually on whatever trip i'm training for, my pack weight is much less, thirty or so pounds with a base weight of twenty lbs...i don't do redundant...i only take what i absolutely need to get me through...lately i have been experimenting with modern lightweight gear...not so that i can include more items, but simply to travel lighter in more comfort!
I scratch my head sometimes when i watch some of these loadout videos...some of these packs would make a mule groan...with some folks it seems to be more about purchasing and  showing off their kit and less about the actual use of that kit....don't get me wrong...iv'e got lots of kit, way too much in fact...but then, most of it sits in a drawer and will never make it into any my loadouts.
I think PW said it libbing here...something like...take the essentials and then include whatever comfort items you can reasonably carry :P...woods   
Axes, Saws and Tomahawks / Re: Husqvarna Forest Axe for only $40!!!
« Last post by OutdoorEnvy on Yesterday at 08:00:54 PM »
Yeah it's good steel and good wood.  That's all that matters for a starting point.  The rest can be remedied yourself into a supreme axe.  Some don't even need anything really.  Husqy and Council are my top two users I recommend for folks buying new.  They are well made.
Food and Cooking / Bake Kettle VS Dutch oven VS Reflector oven VS Spider
« Last post by Quenchcrack on Yesterday at 07:45:31 PM »
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