///M5

Happy Birthday, hope you enjoyed the steak frittes.

Finish, rofl. It's a house dummy.

Exhausted as well. Starting installing today. Hopefully can finish tomorrow as I only took Mon/Tue off.

Buy 2 chickens. Old hens if possible. Spatchcock them at the spine and then sear the skin. Use bacon fat and make sure to salt liberally. Flip chickens over and lay skin side up in a pan that can collect juices. Under the chickens have celery, carrots, garlic clovers cut in half and onion. A little more EVO on top and roast slowly until just under done temp.Let cool enough to separate bones and chicken. Put bones and juices in a roasting pan and add enough water to cover about half the bones salt bones and add any herbs you may want. Splash or 2 of soy sauce. I reccomend taragon as one of the herbs. Salt and pepper well, then roast bones in oven. Once bones are roasted put into a large pasta pot. If you have the straining liner use it. Fill pot with water and vigerous bring to boil, then gentle bubbling simmer. Simmer for an hour or so with a closed lid. Taste broth and fix what ever needs to be fixed. Then strain. Bring broth to a boil and ladle over rice noodles and chicken. If you want more traditional simmer carrots and later celery. then add broth and veg into a bowl with cooked noodles (fat home made egg noodles are best). Make sure to keep the noodles and soup separate until serving. two major problems. 1 - use duck fat, 2-don't ever boil it'll cloud it all up. Simmer is fine.Huh..... I don't know about the clouding up thing. I never noticed...probably don't care much either. I also don't know where to get duck fat. If I did I would fill a bathtub and confit myself.Easiest way to not cloud up is to simmer long and low with JUST the animal parts. Veggies take nearly no time and when they breakdown too much you end up with a stock that is clouded as well. The clouding doesn't lead to as nice of a mouth feel either. Raw animal coulds less than cooked. Definitely start all cold with cold water. Bring to near boil on stove and then plop in a 180F oven for 24 hours or use a slow cooker. About the only use I can think of for a slow cooker. Okay, one other. Fermentation pot if you've got control of a really low setting.And for duck fat...http://www.amazon.com/Fat-Rendered-Duck-Lb-Pail/dp/B003UMZADC/ref=sr_1_9?ie=UTF8&qid=1367173037&sr=8-9&keywords=duck+fat Ought to be enough for a bathtub Lordy. Don't you need to refrigerate it? I thought you wanted a bath?

Happy Birthday Matt. Hope you find a nice slab o'beef for the grill!

Mo beer

FUck. Feeling old now.

Change is a good thing, being anxious about it is normal. Means you need to do it more tho

10" dcons are only 6" deep

and your box is optimistically larger than the op's. I think your builder is dreaming and its going to screw you.

I would NEVER buy a $100 stainless sink. its for a laundry room in a house I am selling....

I'd let my old lady bath in the lake for that

I do need some more copper though. Don't want to fly to France for a diffuser plate...

It is for the laundry room of the house we are selling.

Kitchen sink in stainless $100. Laundry tub $600. FUCK THAT>

And until you do that no one can help you. The FT1's are TERRIBLE tweeters. Figures that is what you bought. At least there are enough idiots out there on other forums that think its a good idea to use them so selling shouldn't be that hard.

How about this then? You couldn't have picked much worse and pretty much ANYTHING will sound better. The problem is you picked drivers that do not play nicely together. They both can be used effectively, but not together. No locations & budget, no other recommendations. You know the drill. Btw, wherever you are reading the nonsense that those sound good you should just stop as it is seriously misleading you.

Why are 20gal stainless sinks so fucking expensive?

The second closet used to be the coat closet. Expanding the kitchen into it and making it the pantry. The storage closet in the laundry room is being turned into the coat closet. WAY, WAY better use of space.

This: Is about to become this: Using more of a walnut stain on the maple though. The other closet will just get some built in shelves for the microwave and such.

Kickin' ass on the projects though. Have a second while I wait for the wifey to return with some tack cloth.

enamel is drying teh slow.

Ha. Bigger dork than me. Nice.

Neither.

If sean ever posts that place to buy the epic mesh cone thingy that I always forget the name of....http://www.amazon.com/Matfer-17360-Exoglass-Bouillon-Strainer/dp/B00069ZUXW/ref=sr_1_2?ie=UTF8&qid=1367173722&sr=8-2&keywords=chinois I have a different pestle, but those don't matter so much. Chinois nor filter will remove cloudiness.