Very long ago, I installed a Suburban water heater with electronic ignition which allows me to switch on/off at will without the need to go outside to light the pilot light, and turn it on. To complete making the propane system the next step is to install a remote propane level gauge in the cabin so I don't need to go outside, open the propane tank protective cover and visually check the level.
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I occasionally make this dim sum style braised ribs. While when served during a dim sum they come on a small plate inside a bamboo steamer they are not steam but rather braised. The steaming is only done to reheat and keep them warm.
I had four pieces of pork tenderloin in cryogenic packages. These allowed me to have plenty of opportunity to refine the preparation techniques. I wanted to achieve the doneness without overcook it minutely. The center should has a hint of pink. As each oven is different and you also have to control the temperature and time.
For the barn this time around I want a decent industry quality compressor. I also want one that have generous CFM capacity that can keep up with air tools. I searched for a used one and found one with a 3 phase motor on it and I jumped on it since I know I can invest in a single phase motor of same horsepower. It is a monster built in USA with all domestic parts, so bringing it home requires some care and muscle and care.
The building site preparation requires significant amount of fill to be brought in. The county requires the foundation to be tested by a certified geo-engineering firm. We have the engineer came and inspect the fill that we plan to use, which is shale and he had to sign off on its use.
These photos are from July of 2020 when I started out to plan for "the barn" utilizing the open piece of land South of the house and other buildings. I wanted to maximize the square footage given the constraints. Still that cannot be accomplished because of the underground buried 7.5kV electrical power feed to the property cutting diagonally across the site.
These photos are from mid July in 2021 when we first broke ground for "the barn". I could not get the contractor to start work until then, and the steel building would not be delivered until mid October which is very late in the construction season here in the PNW.
I thought I would write a post of how I assemble a serving of the Japanese hamburger steak. I made 6 cooked petties which gives me six serving. My technique is what a restaurant would use. Everything is prepared ahead of time, and when the order comes in a dish is served up in very little time. This dish is quite complex if you try to make it from the start to the end. The idea is to take advantage of batch processing on the most labor intensive parts.
I am not sure if there are many material difference between this batch and the last batch I made. But like most things, practice make perfect by fine tuning the techniques and explore the envelope. Next to no carb is what I like about this dish.
I have decided it is time to buy my first pickup truck since now I live in the country. While my 26 year-old Land Rover Discovery still have a lot of drivetrain life left it is very outdated with poor MPG. Its best redemption is its capabilities under the worst of winter conditions on and off roads. The worst aspect is it is very tiring for a 6-hour round trip to Portland for my shopping trips.
I have this Radio Shack analog sound pressure meter a long time. It was the most cost effective at the time as the next step up would be professional equipment that cost close to $1000 circa 25 years ago. The main shortcoming of it is it measures only down to 60 dB.
