Randy Eggert

Jay Angler wrote:

Randy Eggert wrote: Every time I'm at a public campground, I wonder why they don't design their pits with a reflector. It would be so easy.

My concern in my ecosystem is that or wind tends to change direction a lot. The best campground fire pit I met was a big iron thing with a center spike into a concrete pad. The whole pit could rotate depending on the wind direction.

With your design, what is the approximate degrees of wind direction where it will still work reasonably well?

I find the wind direction doesn't affect it that much. The draw works to make the smoke go up the wall regardless (it helps to have the active fire close to the wall). Once it gets above the wall, it's subject to the winds, but by then it's high enough not to bother us sitting around the fire.

Reflector fires for the win. They're a breeze to start. Instead of balancing sticks to make a tipi, you simply put some tinder at the edge of the reflector, lean some kindling against the reflector above the tinder, and then lean larger sticks over the kindling. If you light the match near the reflector it's sheltered from the wind. Yes, it works as a reflector to direct the heat outward, but the best part is that it creates a draft so that the smoke goes in a predictable direction. You can't sit behind the reflector, but there's no more moving chairs around as the smoke changes direction.

Every time I'm at a public campground, I wonder why they don't design their pits with a reflector. It would be so easy.

Here's a link for pictures of the one I built on our property using a cob reflector.
Salora Sunrise Reflector Firepit

One word: chocolate.

I don't really make spice blends to use later. I probably should.

When I'm lazy, my go-to spice blend is store-bought adobo.

When I'm not lazy, I usually wing it, mixing spices I think will go together well. Basic Italian seasonings (basil, oregano, and thyme) are good in a surprising number of dishes. Cumin all by itself is wonderful on roasted vegetables. For pico de gallo, a pinch of oregano brings out the best in the garlic, onions, and fresh peppers. When doing a dry rub for grilled meats, brown sugar and paprika are good to include in the mix because they give a nice crust.

I think the most important trick in mixing seasonings is knowing how much of each spice to add to give it the right blend. Having lived in Hungary, I learned that you need to use far more paprika than you think you should. As much as I love tarragon on chicken, a little goes a long way. Same for sage.

Gary Nichols wrote:Any reason why these types of measures couldn't be implemented on the outside of the window like traditional shutters? It seems that would take care of condensation worries. My Dad-in-law works in the window blind industry and I have never heard him talk of blinds for heat retention but he says that in Europe they install shade blinds on the outside which is much more effective seeing as the heat has already come through your window otherwise.

I'd like to follow up on using outdoor shutters. It seems to me this would be a good solution. In the winter, I would keep them open during the day for solar gain on all but the north-facing windows. I would close them during the night when you'd lose radiant heat (I realize the windows will radiate heat in the day too, but I think that would be more than counterbalanced by the solar gain--plus light is nice). In the summer, the opposite: closed during the day to keep sun from heating things up and open at night along with the windows. I also think they'd be useful protection if I leave the place for extensive time.

It makes sense in my head, but lots of wrong things do. Can anybody point out the flaws other than strong wind and getting them to seal well (both seem surmountable)?

Burra Maluca wrote:Just for interest, my son dug these out of a rubble heap at a renovation site he was working at.



His workmate pounced on the old whisk and said it was just like the one his parents used when they had the bakery when he was a lad. So not stainless, but looks like it's already lasted one lifetime!

And no, I've not tested it.

I've seen this style before, but I've never used one. Apparently, it's called a French spring coil whip. It can be used like a regular whisk or it can be pushed up and down like a spring.

I've tried my hand at making dorodangos. They're fun to make, but I find them to be a bit tetchy. It takes a long time, and just when I've got one almost fully polished, and I'm trying to get the last bits done, the polish begins to come off, and I have to start from square one again. I expect it's a matter of practice. And it's a good exercise in patience.

I like the ones I've done. With a couple of them, I gave up when the polish didn't take. The ones that took have places I couldn't get polished without jeopardizing the rest of it. So anyways, mine are pretty wabi sabi, but I'm proud of them.

Beau M. Davidson wrote:

We have a dough whisk for bread.

I've never heard of a dough whisk before. How does it work? Do you have a brand you recommend?

This video shows the what more than the how. I can attest that the art created by Senegalese artisans using aluminum cans is incredible. I saw a briefcase like the one shown, but I didn't buy it. I did buy a cool box for tea bags, and I bought a serving tray.

I never had the chance to see them cutting the cans, but I'm certain they used simple tools like scissors, snips, or razors. In the video, you briefly see the artist crimping the edges, which makes me think that they were jagged after being cut.