my next door neighbor is moving to warmer climes.... he's 85.... and a
*retired* woodowrker.... i have already asked about his tools, but his kids
have gotten most of them....oh well..... but he is giving me all his old
wood.... while most of it will heat the doiwnstairs (in the fire)... he did
have some nice walnut, cherry and maple pieces. mostly thin... approx 1/2
inch... but enough of it to make some nice projects....
my question is... i have never really worked with walnut or hickory.... is
there anything special to finishing this wood ? i am sure that SWMBO will come
up with some project to use the wood.... so i may as well ask now.... she has
that look in her eye...
thanx......
In article <[email protected]>, WARRENRN1
<[email protected]> wrote:
> i have never really worked with walnut or hickory.... is
> there anything special to finishing this wood ?
Naw... Any good latex paint will do.
djb
--
There are no socks in my email address.
"Quando Omni Flunkus Moritati"
In article <[email protected]>, Tom
Kohlman <[email protected]> wrote:
> can only guess that you put ketchup on a good t-bone steak too...pine or
> poplar for you...
Nothing wrong with jummy wood, but I do like walnut (I've done some
small boxes and ornaments with it) and am currently working on a coffee
table that will be a combo of oak and some old softwood that I think is
fir (recycled from a very old table).
Seriously, I typically finish hardwood with tung oil and paste wax.
And for the steak, it's HP sauce.
djb
--
There are no socks in my email address.
"Quando Omni Flunkus Moritati"
In article <[email protected]>, Tom
Kohlman <[email protected]> wrote:
> if you don't like the taste of plain
> beef, order chicken
I suppose you don't even use salt? Heck, why even cook the stuff? Why
even skin the cow? Just walk out into the pasture and chow down!
;-)
> but please no latex paint on oak or walnut.
You're built too low to the ground, Tom... The fast ones go over your
head! <d&r>
djb
--
There are no socks in my email address.
"Quando Omni Flunkus Moritati"
In article <[email protected]>, BIG JOE
<[email protected]> wrote:
> What's HP sauce?
<http://www.hpfoods.com/brands/hpsauce/>
djb
--
There are no socks in my email address.
"Quando Omni Flunkus Moritati"
In article <7qiUb.12828$%[email protected]>, Tom
Kohlman <[email protected]> wrote:
> But I'll repeat, no latex paint on oak or walnut...oil-base
> paint works much better.
LOL!
djb
--
-------------------
Is it time to change my sig line yet?
In article <[email protected]>, BIG JOE
<[email protected]> wrote:
> I've never seen that product for sale around here. Must be a regional thing.
Dunno where "round here" is but it'a available across Canada and I have
friends on both the east and west US coasts that use it.
djb
--
Is it time to change my sig line yet?
In article <[email protected]>, Luigi Zanasi
<[email protected]> wrote:
> Who likes HP on his chips (fries, Keith) instead of mayo or vinegar.
HP on chips is great, but mayo?
Gak.
djb
--
Is it time to change my sig line yet?
"Tom Kohlman" <[email protected]> wrote in message
...
> But I'll repeat, no latex paint on oak or walnut...oil-base
> paint works much better.
They you can apply one of those "antiquing kits" to add some wood grain to
make it look authentic.
Ed
Mayo on fries is much better than catsup. You have to basically like
mayo or you will never understand.
p.s. Try some mayo mixed into your black eyed peas.
Bridger wrote:
> On Thu, 05 Feb 2004 16:48:22 -0600, Dave Balderstone
> <dave@N_O_T_T_H_I_S.balderstone.ca> wrote:
>
>
>>In article <[email protected]>, Luigi Zanasi
>><[email protected]> wrote:
>>
>>
>>>Who likes HP on his chips (fries, Keith) instead of mayo or vinegar.
>>
>>HP on chips is great, but mayo?
>>
>>Gak.
>>
>>djb
>
>
>
> mayonaisse is such a greasy, slimy white people food.... I can't
> imagine putting it on something that is already fried....
On 5 Feb 2004 06:33:18 -0800, [email protected] (BIG JOE) scribbled:
>I've never seen that product for sale around here. Must be a regional thing.
A little more than regional. It's your region that is deprived.
http://www.hpfoods.com/about/index.html
Luigi
Who likes HP on his chips (fries, Keith) instead of mayo or vinegar.
Note the new email address.
Please adjust your krillfiles (tmAD) accordingly
Replace "nonet" with "yukonomics" for real email address
...damn...I've been found out on my beef eating habits (hidden cameras
everywhere I guess...I knew I should of stayed away from that funny looking
hay bale). But I'll repeat, no latex paint on oak or walnut...oil-base
paint works much better.
"Dave Balderstone" <[email protected]> wrote in message
news:040220040756267308%[email protected]...
> In article <[email protected]>, Tom
> Kohlman <[email protected]> wrote:
>
> > if you don't like the taste of plain
> > beef, order chicken
>
> I suppose you don't even use salt? Heck, why even cook the stuff? Why
> even skin the cow? Just walk out into the pasture and chow down!
>
> ;-)
>
> > but please no latex paint on oak or walnut.
>
> You're built too low to the ground, Tom... The fast ones go over your
> head! <d&r>
>
> djb
>
> --
> There are no socks in my email address.
>
> "Quando Omni Flunkus Moritati"
can only guess that you put ketchup on a good t-bone steak too...pine or
poplar for you...
"Dave Balderstone" <[email protected]> wrote in message
news:030220041752494143%[email protected]...
> In article <[email protected]>, WARRENRN1
> <[email protected]> wrote:
>
> > i have never really worked with walnut or hickory.... is
> > there anything special to finishing this wood ?
>
> Naw... Any good latex paint will do.
>
> djb
>
> --
> There are no socks in my email address.
>
> "Quando Omni Flunkus Moritati"
That would be Milwaukee. I've seen Lea & Perrins worcestershire
sauce, but no HP. I also didn't recognize any of the other brands,
like Daddies.
The only steak sauce I know of around here is A1, which is made my
Heinz, who coincidentally also make the worcestershire sauce we have
in the fridge.
>
> Dunno where "round here" is but it'a available across Canada and I have
> friends on both the east and west US coasts that use it.
>
> djb
On Thu, 05 Feb 2004 09:22:16 -0500, Silvan
<[email protected]> scribbled:
>Edwin Pawlowski wrote:
>
>>> But I'll repeat, no latex paint on oak or walnut...oil-base
>>> paint works much better.
>>
>> They you can apply one of those "antiquing kits" to add some wood grain to
>> make it look authentic.
>
>If you're good with those paints, you can make walnut look just like birch.
Why bother when you can just use household bleach. Check out the
"mapleizing ebony" thread that Eisan started back in April.
Luigi
Note the new email address.
Please adjust your krillfiles (tmAD) accordingly
Replace "nonet" with "yukonomics" for real email address
Edwin Pawlowski wrote:
>> But I'll repeat, no latex paint on oak or walnut...oil-base
>> paint works much better.
>
> They you can apply one of those "antiquing kits" to add some wood grain to
> make it look authentic.
If you're good with those paints, you can make walnut look just like birch.
--
Michael McIntyre ---- Silvan <[email protected]>
Linux fanatic, and certified Geek; registered Linux user #243621
http://www.geocities.com/Paris/Rue/5407/
...even HP is a foul (I come from a long line of meat people and they turn
over in their graves enough as it is...if you don't like the taste of plain
beef, order chicken) but please no latex paint on oak or walnut.
"Dave Balderstone" <[email protected]> wrote in message
news:030220042125527231%[email protected]...
> In article <[email protected]>, Tom
> Kohlman <[email protected]> wrote:
>
> > can only guess that you put ketchup on a good t-bone steak too...pine or
> > poplar for you...
>
> Nothing wrong with jummy wood, but I do like walnut (I've done some
> small boxes and ornaments with it) and am currently working on a coffee
> table that will be a combo of oak and some old softwood that I think is
> fir (recycled from a very old table).
>
> Seriously, I typically finish hardwood with tung oil and paste wax.
>
> And for the steak, it's HP sauce.
>
> djb
>
> --
> There are no socks in my email address.
>
> "Quando Omni Flunkus Moritati"
In article <[email protected]>, Leon
<[email protected]> wrote:
> That reminds me of an old Carp recipe. Catch a Carp, and nail the whole
> thing on to a board. Put both in the oven and bake at 500 degrees for 5
> hours. Then remove both from the oven, remove the Carp and throw it away.
> Eat the board.
Sorta like cooking a cormorant, 'cept with a board instead of a brick,
and a carp instead of a cormorant.
djb
--
There are no socks in my email address.
"Quando Omni Flunkus Moritati"
Tom Kohlman responds:
>ven HP is a foul (I come from a long line of meat people and they turn
>over in their graves enough as it is...if you don't like the taste of plain
>beef, order chicken) but please no latex paint on oak or walnut.
I always like the people who love the taste of---insert game type---and can't
wait to get some. Cook it until it's rigid, then coat it with salsa and keep
going, "Mmmmmmmmmmm, great!"
Charlie Self
"A man who carries a cat by the tail learns something he can learn in no other
way." Mark Twain
http://hometown.aol.com/charliediy/myhomepage/business.html
"Charlie Self" <[email protected]>
> I always like the people who love the taste of---insert game type---and
can't
> wait to get some. Cook it until it's rigid, then coat it with salsa and
keep
> going, "Mmmmmmmmmmm, great!"
That reminds me of an old Carp recipe. Catch a Carp, and nail the whole
thing on to a board. Put both in the oven and bake at 500 degrees for 5
hours. Then remove both from the oven, remove the Carp and throw it away.
Eat the board.
On Thu, 05 Feb 2004 16:48:22 -0600, Dave Balderstone
<dave@N_O_T_T_H_I_S.balderstone.ca> scribbled:
>In article <[email protected]>, Luigi Zanasi
><[email protected]> wrote:
>
>> Who likes HP on his chips (fries, Keith) instead of mayo or vinegar.
>
>HP on chips is great, but mayo?
>
>Gak.
Well, that's what the Belgians (who invented them) use, as do their
French & Dutch neighbours. Try it. It's actually pretty good. I still
like HP better, though.
Luigi
Note the new email address.
Please adjust your krillfiles (tmAD) accordingly
Replace "nonet" with "yukonomics" for real email address
On Thu, 05 Feb 2004 16:48:22 -0600, Dave Balderstone
<dave@N_O_T_T_H_I_S.balderstone.ca> wrote:
>In article <[email protected]>, Luigi Zanasi
><[email protected]> wrote:
>
>> Who likes HP on his chips (fries, Keith) instead of mayo or vinegar.
>
>HP on chips is great, but mayo?
>
>Gak.
>
>djb
mayonaisse is such a greasy, slimy white people food.... I can't
imagine putting it on something that is already fried....