Mike Haasl

Thanks Kevin!  One thing she mentions is to turn the adjustment knob a couple times counterclockwise before assembling.  I'm pretty sure it's seating up tight around the perimeter but I'll try that and see if that does anything.

I tried youtube and only found videos of how to use it.  Haven't tried the other options because I hoped a permie out here already figured it out :)

Thanks John!  Today I found a "fiber washer" at the big box store that was a good thickness to shim between the adjustment knob and the grinding wheel.  I put that in there today and it closed up the gap enough to make decent flour.

It's a weird thing to have to do though so I still wish someone knew how to adjust these the correct way.

I just picked up a timberframing drill press with angle adjustment and a 2" auger for just under $100 at an auction.  Very timely cuz I need to do a timber framing project next month :)  I think it was a good deal....

Save model as in this pic:

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - give the recipes for each thing you are preparing
   - ingredients to make the condiments or salad dressings
   - making the condiments or salad dressings
   - finished condiments or salad dressings

I made a tiny batch of my famous Chipotle Maple Syrup dressing and my first ever yellow mustard.  The syrup is basically a tiny bit of chipotle pepper mixed in with pure maple syrup.  The "recipe" is a little note in my cook book saying 1/2 teaspoon of chipotle to a pint of syrup.  So I did that on a tiny scale since I still have some dressing left from last year.

The mustard was a first for me. I love mustard and this is very pungent.  Can't wait to try it on pot stickers for dinner tonight!

I finally got around to doing this one with some "past their prime" asparagus, beans and lettuce.  That's three half gallon mason jars plus a bit more in a cup measure to compensate for the head space :)

Minimum requirements for this BB:
-Dry Six Different Types of Things ( each type only once)
  - Herbs - ½ lbs fresh weight
  - Veggies - 5 lbs fresh weight  
      - For soups and stews and such
      - As “chips”
  - Mushrooms - 5 lbs fresh weight
  - Meat (aka jerky) fresh weight - 10 lbs
      - Cold smoking allowed
  - Sauces - 1 qt
  - Cookies and crackers and such - 2 lbs dry weight
  - Energy bars (grains, dried fruit, sweetener, oil, nut butter) - 5 lbs dry weight
  - For flour (ex. Squash or acorn flour) - 2 lbs dry weight
  - Fruits - 10 lbs fresh weight

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - each thing you're drying at their required fresh weight (see requirements above for each item)
   - progress of drying each item
   - finished drying each of the six things

This took a while to do!  Figuring out how to do wet things was tricky.  Used a paper grocery bag for the crackers in the solar dehydrator and a cast iron skillet for the apple sauce roll-ups.

Edit to add info:
The 6 different types of food I dried were:
Herbs - anise hyssop
Veggies - kale
Mushrooms - shiitake
Sauces - apple
Crackers - crackers
For flour - squash

I have a KitchenAid grain grinder attachment that seems like it's coming out of adjustment.  The finest I can grind is about cornmeal consistence which ain't very good.  I've taken it apart a few times and cleaned out any junk.  When I put it together and use my mechanical brain to assess it, I don't see any way to get it to grind finer.  On the finest setting it has about a millimeter of gap between the grinding surfaces.  I don't see any adjustment (other than the big obvious knob on the front I've already played with).  I can't really believe that the grinding disks are wore down that much since it hasn't gotten that much use (maybe 10 gallons of wheat has gone thru it in the last decade).  

I wondered if a donut shaped bushing might have gone missing but if so, it would be on the wrong side of the assembly (making it more open, not more snug) so I doubt that's it.  Here are pics of the inside, the first is with the sloppy grinding shaft pushed towards the mixer to make the gap tight/fine, second is pushing it the other way showing how sloppy it is (this is the grind I'm getting on the Fine setting) and the third is with the grind knob opened up to a coarse grind.

Any ideas?

It took a while to get this one but I think I got it :)

One haybox was at Wheaton Labs, the other was a cooler and blankets at my house.  Sorry for all the pics, it's better to do these BBs as a concentrated effort, not spread over two years :)

I rendered some pig belly pieces into lard!  It took a couple batches to get a quart since I did the method where you add the hot lard to a mason jar with a bit of water, store it upside down and then pour off the water once the junk settles.