Way2slow

You can't say they are no good. They serve a purpose and that purpose satisfies a lot of people, that's why they make them. They will do light duty cleaning better than a pressure nozzle on a garden hose, and they clean OK on some heavier applications if you don't mind spending the time. For instance, if you wanted to clean a dirty, stained 12'x35' concrete concrete slab to look new again, it might do it, in several hours. Mine did it in about 15 minutes. I could make a 6" to 8" pass and only have to make one. A small electric might make a 2-3" pass in have to do it a couple of times. Now, if you a cleaning a wood deck, you have to be careful with one like mine, if you get too close, it's going to rip the wood up and the last thing you want is a lot of large wood splinters sticking up. So, as long as you use a 25-35 degree nozzle and don't get too close, it's great, and will clean it in no time. My wife's sister has a large deck and vinyl side on her whole hose. She has one of those small electrics and spends a week cleaning it. I will take mine over and clean it in half a day.

If you have that problem also, I feel for you. People that know me ask me how do I know so much, and I just tell them, because I've done it all my life. What really sucks, is having all the tools, equipment and parts to do all the different things I do. I could use a 30,000 sq ft building for a shop and storage, and have a less than 1,000. It takes me more time to find and dig out something I need than it does to do the project I'm wanting to do. I've said many times, if I could spend as much time working on something as I do looking for something I need to work on it, I could get twice as much done. Actually probably three or four times more.

I've had or have so friggen many, it would take a day to list them, and the only reason I don't have more, I either don't have the time or the money. I don't see how someone can sit around spending most of their time doing nothing but maybe watch television or doing one or two hobbies. I guess I have some mental disorder because I can't just stick to one thing. I go in spells. I'll get started building and designing an electronics project, then I may change over and start restoring or building clocks. Then I might get started on wood working and building a piece of furniture or some other wood project. Next I might get started back on building my Native American style flutes. Then I might drag out an old outboard or something to rebuild or start restoring a car or something. Then I might drag out the radio control planes, helicopters, or truck and fly them for a while. Like right now, with a half dozen other projects, like restoring an old Stratos boat, getting a pontoon boat going and a couple other things, I thinking about building me a new drum roaster and fluid bed roaster for my coffee beans. If, I sit down for more than a couple of hours, I can't feel comfortable because I feel like I should be up doing something. I like to watch NASCAR and PGA tournaments but even then, half the time I have to record them because I can't sit there long enough to watch them, and when I do, I'm doing something on the laptop. Like I've said, I'm a 100% certifiable nut case. A-Jay, back in my college boxing days and for years after that while I was playing GI Joe with the Special Forces and other military special duty assignments , I was that way also, but now and a bad back and arthritis many years later you would never know it.

It's been a while since I've done that much cooking. As mentioned, I lived in Northern Italy for five years and in Sicily for one year. I feel in love with European foods, and especially the Italians. While in northern Italy I had 72, Fiat Dino and my wife had a Porsche 911 (bought with blown engine and built a 350hp engine to put back in it) and with no speed limits on the Autostrada's and Autobahn's, it didn't take long to get most any place in Europe. So, we took advantage of that. We would go to different cities in Italy, Switzerland, Austria, and Germany every weekend we could, just to try different places to eat and see Europe while there. Even got to see the Shroud of Turin while they had it on display back in the late 70's there. Anyway, the cooking I enjoy doing (other than Carolina Style barbeque) are the dishes I learned from Europe. Back then, I found that being American, if you visited a restaurant a few times and enjoyed a couple of particular dishes, the chef was more than willing to tell you how to make it, and even let you watch him make it and take notes. They didn't use recipe's so you couldn't just ask for that. The Italian's and Swiss were much better about that than the German's and Austrian's though. There was an Orsini's in northern Italy we ate at often I think I ended up with half his menu. Now day's, I don't have the time and the wife looks for any excuse she can not to cook. Just thought about a funny happening while there. We had a Grandfather's clock custom made in Switzerland and you should have seen the looks we got hauling it back tied on the top of a Porsche 911, in the box it was almost as big as the car.

That's why car companies make the same body style with 200hp and 700hp engines, different strokes for different folks. I had mine out a couple of days ago, pressure washing the patio, three vehicles and the carpet in the pontoon boat, and was thinking about this posting while doing it. Thinking about how glad I was while doing that, I was not trying to do all that with one of those little water pistol's. When you pull the trigger on mine, it's going to knock you back if you are not braced for it and it's going to rip through what ever you are wanting to clean in a hurry. I had to laugh at the expression on the wife's face doing a job she wanted. A friend gave her two metal chairs and a metal bench that were painted white, but were green with algae from sitting out under a tree, and she brought them over for me to pressure wash them. The two chairs were nice and white when done, the bench was black with a few little white specs on it. The pressure washer ripped almost every bit of the white paint off the bench.

Now, that looks good! I make my own pasta's also and wish I could use enough 00 to order the 50 - 55 pound bags. When you are normally just fixing for thee, it takes a while. When we can get all the grandkids and great grandkids over, it still only take one five pound bag of flour and that usually make two or three extra pizza's. I ordered the 50 pound bag a couple of years ago for pizza's (the oven was fairly new to me then) and to make a bunch of Panettone's to give friend and neighbors for Christmas. Five months later I still had almost 20 pounds and it had gotten when I made pizza's with that old, you could tell the dough was old, and really not very good. I've thought about ordering it and putting it in the freezer to see how it would keep, but the wife keeps it so full, she would fuss if I tried to take up that much room in it, and it's a 22cu.ft. freezer.

True pizza dough is made with semolina 00 flour and a coarser grind is generally used for shaping and on the peel so it slides off. That's were I have to vary, to buy semolina in small amounts it's too expensive. I have to order it and pay shipping. I bought a 50 pound bag once at a good price and it got old before I could use it all. Because of that, I use King Arthur Bread flour, and let the dough rest in the refrigerator about 16 hours before using it. I do use the semolina for shaping and on the peel. Can't stand the taste on cornmeal on them.

I'm a huge fan of high quality blades that will literally get as sharp as a razor and hold an edge, but that's more along the line of knives and axes. Never have been a sword person.

That must be someone that has never been there, because they dang sure don't know what they are talking about. Now, if you think most of the crud we get here in the states is good pizza, then no, they don't make your style pizza in Italy. After six years of eating real, Italian pizza, it's hard to eat pizza's from these joints here in the states. I don't know what kind of magic wand you can use to cook a good pizza dough in your average home oven. Mine home over will go to 550F and it still doesn't get hot enough with a stone in it. When you slow cook a pizza, it's going to dry the dough out a lot. No way around that.

About 20 years ago, I came back from a two week training class to see this Burgundy Thunderbird sitting in the yard. My wife had seen it sitting on a used car lot, like the looks of it and decided she was going to buy it. A total piece of junk that she had paid about four time too much for. Back when the grandkids were younger, she was taking them to Disney World in Orlando a couple times a year. She comes back from one of those trips and informs me she had bought a time share down there. Took me over a year to get out from under that thing.

No rush. Our Bosch oven also has a proof setting, but have never used it. I have a proofing box I made with a digital temp controller I use. Most of the time I go for the slower proof at room temp or refrigerator. I also used some 1/2"x 3 1/2" steel to make me a rectangle tray I put in the bottom of the oven for a steamer. There's enough mass to it, it make loads of steam. I have three fours I use for breads. King Arthur Plain and Bread flour or grind my own for whole wheat. I only use White Lilly for biscuits, pancakes and waffles. You can't make a good biscuit without White Lilly flour.

Deephaven, if you get bored and feel like writing down your process for make those loaves, I would luv to have it. I've never been able to get those kind of loaves. I'm lucky if mine get to the smaller size bubbles in them. I've played with bulk rise times trying to get there, but they seem to go flat when I cut them and have very little oven spring and that's a sure sign I'm going too long. That was the main reason I quit feeding my starter a couple of years ago and froze it. I got a little frustrated with the results I was getting, and just went back to making other hearth breads. and pan breads. I still don't understand how you can get a loaf like that with 90% hydration. Mine would just pour out and make a big puddle if I tried that. Are you cooking them in a pan or something to hold their shape? If I'm not doing sandwich breads in bread pans, I pretty much do hearth breads in the WFO or use Dutch ovens in the kitchen's oven. I do have a large stone I will sometimes use in the kitchen to cook one when I don't feel like getting the WFO going. I like Reinhart's books for his specially breads, like his Stollen, luv that stuff. Another one I like to make is Panettone, but I found an Italian chefs recipe for that, that's by far the best. For those, you have to be a little nuts, which that I am, because there is a ton of work and effort involved to make them the right way. Luv those with a cup of my coffee. Which I happen to roast my own coffee beans also.

It's a 2001, 24' but was kept in a boat house on the lake. The motor is actually a 2009 where it was bought with a 60 on it and they upgraded that to an 90. I noticed in the picture the carpet looks splotchy. Actually it's not, that's the sun coming through the trees. I had just got through pressure washing the carpet and it actually looks very nice. It was almost brown and rough looking and I was considering replacing it, but decided to see what the pressure washer would do. It's back to being a lighter blue and is in very good shape. Looks good enough I would never consider replacing it now. The stereo/radio receiver wasn't working, just got through trouble shooting it and the power amplifier module is bad, just got through ordering that. $6 to fix the one in it is a lot cheaper and easier than just sticking another one in it. Someone commented hope it ain't Way2slow. It is but I'm just gonna have to get used to that. Other than my canoe, this will be the slowest boat I've ever owned

Got to come up with a way of getting there. I can't put the motor back on until I get if off the ground and it's too big to fit in the back of my truck.

I'm already using a dough with 70% hydration, get it any wetter and I will be pouring it out like pancakes for dough.

The biggest think is how fast an oven will cook one. When it starts taking five minutes or more, it's drying out the dough. The thing about a wood fired and why they are so desired is they have a naturally higher humidity level from the moisture burning out of the wood. That makes a big difference in the rise and texture of the crust. Brick ovens a nice, they get very hot and cook fast, but a good wood fired are the best. Most commercial brick ovens are gas fired because there is an art to maintaining just the right heat when burning wood and they don't want to mess with that, they just set the thermostat or burner and forget it. Most of the big chains have gone to forced air ovens that's blowing a super heated jet of air onto the pizza to cook them faster but most of those are on a conveyer belt that's feeding them in one end out out the other.

Yes, but as far as I know, the lady has made no representations of the trailer. He cousin bought a water front lot on a lake and the trailer is sitting on his lot, and the lady is trying to figure out what to do with it to get it off his lot and she doesn't have room. He knows we are looking for one and he's the one that told my wife about it and he's the one that measured it and said it was a 24'. This came about about a couple of months ago when he mentioned it to my wife, and I told her to tell him to see if she was interest in selling it, I would ride down there and look at it. At that time she said she was not interested because she would have no way to haul her pontoon if she needed to. He was down there the other day and it was still on his property and she was still trying to figure out what to do with it. That's when my wife took it upon herself to make her and offer, and I guess she accepted it.

If she made the lady an offer with no stipulations and the lady accepted that offer, it's bought, money having changed hand or not. I'm very old school when it comes to making deals, my word is my bond and if I commit and say I want it, and no stipulations are placed on it, then as far as I'm concerned, it's mine.

My $200 oven idea went from that to the first and then from that to the bottom pic

Oh yea, I realize she feels proud of herself because she thinks she has helped me find one when I've been looking for several months now. Hopefully, with a lot of luck, it will be exactly like what I was looking for. If it is a 24' Tandem axle trailer, with disc brakes and 14" tires, it's easily worth the $2,000. However, the way my luck goes, it will be more like something Noa used for the ark. My main concern are, is it really a 24' and is the spacing on the bunks right for my boat. If those two things are right, I can make it work. If those are off, it means a lot of cutting and welding to make it work and being galvanized, that's a pain. Regardless of what it is, I can make it work, it's just if I have to do too much, it's a lot of money and work that I would have been just as well off having bought a new one. Trust me, there is no way I would say anything negative to her about it, because of the fact, she thinks she was helping, and who knows, she may have.

Yep, and the base of any good sauce is the tomatoes, that's why I use these. Plus a lot of people don't realize you don't cook a pizza sauce, the oven does that, and they make it more like a pasta sauce than a pizza sauce. Should also mention, a big no, no in pizza sauce is tomato paste, and tomato sauce, yet a lot of places load it down with that stuff.

I wired my Lowe1436 jon boat for lights but only installed one switch, didn't need a switch panel. Since it's hard to find a completely water proof switch, I used a standard 15 amp bat type toggle. I made a small bracket and mounted it under the back corner brace on the boat to keep it out of the weather and put one of those water proof, rubber covers over the bat where it faces out. It has worked fine for a number of years now. I just connect it to the TM battery when I put it in the boat. I also wired the boat with 6ga marine cable for the TM, with SB-50 connectors on both ends of it, and one on the TM. Then I have one mounted on a short cable on the battery. That way, I can sit the battery in front of the front seat when I'm in the boat by myself for better stability, or behind the back seat when two people are in the boat and it's easily plugs up. I also have a small two pin plug wired to the battery for the lights

The very first ingredient for a good pizza is the dough. The dough is the heart of the pizza. No matter how good of a dough recipe you have, you can't cook it right without a good oven. If you think you can cook a good pizza in your average home oven, you need to wake up out of that dream. All you will do is have a dry something to put your toppings on. I can cook them faster than I can make them. Depending on how thick the crust is and how heavy the toppings are, 1 1/2 to 3 minutes is all it takes. After living in Italy for six years, I know what real pizza is supposed to taste like. Pizzeria's are like hamburger joints here.

BassWhole, actually there is more on there than it looks like. Everything else is just sitting on top, covering it up to make it look like there's less. By the way, the picture was an after thought. The pizza was cooked on the hearth and sat on the metal tray afterwards, I had already taken a bite out of a slice. Deephaven, that was another one of those things it took me two years of research before I actually built it. I started with the brain fart idea of making one out of clay, since there's plenty of it near me, and was thinking I could do it for less than $200. Yea Right! When I retired and got into baking, I was actually wanting to build it for baking breads more than pizza, and it's actually design to be more suited for bread. If I had gone just for pizza, the inside dome would have been a several inches lower. Another thing I learned doing my homework before actually building it. Not one to do anything half**s, I researched each idea and the different methods, weighing the pro's and cons of each. First idea of clay was shot down after learning about it, then it two making my own fire clay, then homemade refractory, then refractory brick and finally, to castable refractory, which is what this one is. $75 a bag x 20 bags, a little more than my original $200. Then you learn it needs to be insulated, five inches of insulation blanket makes it so It can be 1,000f inside and barely even warm on the outside. Then you have to make it weather proof, so I had to stucco it. Next it has to be up high enough off the ground to use it, that's a few thousand pounds, and you need a place to store the wood. That required a 6'x6' steel base, with stucco on it to match the dome, plus a reinforce concrete slab on top of it to hold all the weight of the oven. Then, you have to pour a 6" thick, rebar reinforced slab for all that to sit on. Well, naturally you need a place to stand and eat, so I pour a 12'x12' slab with the oven in one corner of it so we had a place to put a picnic table. Wife says that's not big enough, we also need a place to sit and talk, so I added 10 more feet. Then the wife decides we needed some shade. That came in the form of a 14'x16' pergola. Before I even finished the pergola, we needed a larger slab and bigger pergola. That was another 14' for slab and another 12'x 14' section onto the pergola Since we were going to be doing pizza's we needed a concrete counter top with a sink in it to make pizza's and we had to have a refrigerator there to keep drinks and food in. All this was caused my my original brain fart of making me a $200 wood fired, clay oven. Can't forget, the pergola ended up having a painted metal roof on it for when it rained and better shade. This was all done by me, myself and I. Of course the wife naturally has to say "WE" built it.