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Post by bazza44 on Mar 18, 2024 8:59:56 GMT 10
Frank that cutter scares the crap out of me. If you are clearing heavy grass and brush This is what I used when clearing our block about 40 years ago. The cutter with the four tips. The blade with saw teeth for cutting stuff like lantana and some tree branches up to about 30mm or so. Barry
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Post by Frank and Brenda on Mar 19, 2024 7:01:26 GMT 10
OT, It will actually get it's first run before the last coat goes on, at Easter there will be a lot of people there so it's going to be used for one of the meals then the day before we come home, the last coat gets put on It'll be about 4-5 months before I get to see it again as were heading north east for winter and it will have about a month to cure before it's used again
The crosses are a place set aside for reflecton and remembrance, those 2 are for Myranda Jesikah the daughter Adam and his ex wife lost at 21 weeks gestation and baby Rexx, lost at 10 weeks, our 2 dogs Kia and Jazz' ashes are also there, as will Adams dogs when they go, and that's also where we'll end up
BBarry, there was no heavy grass, it was all light stuff and a few rocks mostly small and Adam started clear of the big ones he just got too close to a star dropper The blade will certainly not be used again
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Post by Frank and Brenda on Mar 28, 2024 7:45:19 GMT 10
We're up at the block for Easter and Saturday night is pizza night, so I fired up the pizza oven in order to gauge how long it will need to go on to get to temperature before dinner on Saturday and how much wood to use to get it hot enough, I also needed to burn off the rust converter I put on in case it tainted the food Well, I used 4 bits of pine (old pallet) on newspaper to get it going at 1100, there was an old railway sleeper here that I cut up into 8 pieces with my trusty ozito chain saw and I put 2 bits in there, because the base plate is covered in 200mm square pavers, it took till 1145 to get up to 200°, I was pretty happy with that but, there's that "but" again, by 1230 it was on 420°, Hmmmm might need less wood! I kept checking it every hour till 1715 and it held temperature at 420°, dropped when I opened the oven of course but back up to 420° within a minute I'll need to control the fire by choking it at the door and the flue after 45 minutes or so then keep an eye on the temp I checked the heat at 2130 and was surprised that it was still hot enough that I couldn't keep my hand on the pavers for more than 3 seconds Bring on Saturday night
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Post by nsgnomad on Mar 29, 2024 8:06:43 GMT 10
That's not a pizza oven. It is a brick kiln. 😂
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Post by Frank and Brenda on Mar 30, 2024 7:31:33 GMT 10
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Post by stoney on Mar 30, 2024 19:16:41 GMT 10
Hi Frank. I saw in a post somewhere that you got stung by a scorpion. The amount of incidents at that block of yours I’m beginning to think it is cursed.
When you get back next week give me a call. Go for a coffee at cake at Aldinga Beach.
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Pizza oven
Mar 30, 2024 23:24:49 GMT 10
via mobile
Post by loub on Mar 30, 2024 23:24:49 GMT 10
Yes Frank if you put too much fuel the bri is keep it for hours,that's why good bakers ovens always had the brick base,good heat for pizza and crusty bread if you throw a bit of water in. You see them get a mop with clean cold water and give the bricks a wipe over to get that steam and crust going. All in the learning curve. Good fun. The pizza won't take long ,maybe 7to 8 mins.Cant beat a 24 hr fomented dough to get that authentic wood fired pizza crust.
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Post by Frank and Brenda on Mar 31, 2024 6:47:29 GMT 10
Pizzas were a great success, only 2 of the pizzas were built from scratch with bought bases, the others were frozen pizzas with added toppings 1st one out of the oven was so so, still frozen when it went in so, it was cooked on the bottom and top but still cold in the middle and the third turned out a burnt offering on the base the base so was thrown out, after that we decided on only cooking 2 at a time because the back of the oven was too hot, the other 12 pizzas went down a treat between the 10 adults and 3 kids who were there, there's some left over that will be wrapped in glad wrap and frozen for later consumption That which isn't eaten cold for breakfast that is
This afternoon we're cooking a leg of lamb and a shoulder of pork for tonight's dinner, using heat beads instead of wood for slower cooking (trial number 2) hopefully it's a success as well
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Post by Frank and Brenda on Mar 31, 2024 6:59:48 GMT 10
Hi Frank. I saw in a post somewhere that you got stung by a scorpion. The amount of incidents at that block of yours I’m beginning to think it is cursed. When you get back next week give me a call. Go for a coffee at cake at Aldinga Beach. Yes the little bugger got me on the foot 55 years in Australia managing to keep away from them and this little critter gets me I would rather not have been stung but now I know I'm not allergic to them and it's no worse than a bee sting (which I am allergic to) pain wise, actually it's almost like a needle prick, the swelling minimal and the pain for 24hrs or so only about like having had a needle prick 2 minutes earlier I stepped on the thing after he got me and only seemed to paralyze it, went and got it about 10 minutes later, the sting and claws were still active but he couldn't move anything else, I put it in the container where I sprayed it with bug spray and it stung itself behind the head Yep I'll give you a hoy later in the week
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