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It's too damn cold down South to be working in the shop, eh?
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On Friday, January 4, 2013 12:45:13 PM UTC-6, Swingman wrote:

Hey ... if you guys want a taste of cold, come on up to Wisconsin. The gas heater in the shop (my wife still thinks its a garage and wants to park her car in it) does a pretty good job until temp drops below 10 above.
Larry
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Hell, I like to froze to death in WI in July.
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Larry -
Easy fix - put a 30x30 metal building in the yard and let her have the shop to park her car.
This is the first house - out of 5 thus far - that I have a metal building for machines and materials. The shop is a game room.
Martin
On 1/4/2013 1:14 PM, Gramp's shop wrote:

heater in the shop (my wife still thinks its a garage and wants to park her car in it) does a pretty good job until temp drops below 10 above.

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On Friday, January 4, 2013 12:45:13 PM UTC-6, Swingman wrote:

Right. Today, I'm going to Grainger to check out those jet heaters (or whatever you call them), diesel fueled. Some work fine for a long time, some are problematic, I've heard. I'll be doing some research on them.
Not sure if they are appropriate for the wood shop, without special precautions, but we could use something as this at the farm, right now.
Sonny
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Try Craigslist first. If you like the used one, buy the new one.
On 1/4/2013 2:15 PM, Sonny wrote:

whatever you call them), diesel fueled. Some work fine for a long time, some are problematic, I've heard. I'll be doing some research on them.

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On Friday, January 4, 2013 6:20:19 PM UTC-6, Michael Kenefick wrote:

Too late, for Craigslist. I bought the Dayton 3VE49C (75K BTU), at Grainger. They are reduced to $211, plus tips, from their normal price of $281, plus tips. No wheels, but it shouldn't be hard to make a mobile base.
It was too cold to get out there and assemble it, do a test run, so, for now, I've settled with reading the manual... while having gumbo.
Sonny
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I was just finishing up a bowl of chicken, sausage, shrimp, and okra gumbo as we speak ... still holding the spoon. :)
Gotta be the weather...
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On 01/04/2013 06:34 PM, Swingman wrote:

Boiled up the turkey carcase from Christmas with onion, carrot, celery, peppercorns and bay leaves. Strained the broth through a colander lined with cheese cloth.
Tomorrow, the home made noodles with fresh veggies and a little "Slap yo Mama" seasoning for these cold winter days in the AZ desert :-)
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On 1/4/2013 8:24 PM, Doug Winterburn wrote:

Oh man, that sounds good, and I love noodle soup.
AAMOF, I left for the store this afternoon with the idea of either making gumbo, or chicken noodle soup. I called the girls while I was in the store, and it was 3 to 1 gumbo.
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On 01/04/2013 07:52 PM, Swingman wrote:

Turkey noodle, but have to add a chicken breast or two as there wasn't much meat left on the turkey.
Noodle recipe:
1 cup flower pinch salt 1 egg 1/2 egg shell water
(multiply as needed)
Mix and roll out on floured board or countertop. Slice up with pizza cutter. Let sit a few hours. Cook with broth, veggies and turkey/chicken (diced/shredded) until noodles tender. Eat.
That "slap Yo Mama" seasoning I picked up in NO will "kick it up a notch".
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On 1/4/2013 9:00 PM, Doug Winterburn wrote:

It's now in my DropBox recipe folder. Thanks!
<check your incoming>
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Doug Winterburn wrote:

------------------------------------------------------------------------ SFWIW, my mother was still making her own noodles.
What's a pizza cutter?
To watch mom cut those noodles to width with a butcher knife, (no, not a chef's knife) was to marvel.
But what the heck, she had been doing it for at least 90 years.
Lew
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On 01/04/2013 08:38 PM, Lew Hodgett wrote:

Yup, I learned the noodles from my kraut MIL, bless her dearly departed soul.
She also sliced 'em up with whatever knife she had in hand, some really old and rusty but it didn't hurt the noodles.
The round pizza cutter doesn't "pull" like a slightly dull knife, just rolls through to make nice even cuts - about 1/2" wide for noodle soup, narrower for other dishes.
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Doug Winterburn wrote: ------------------------------------------------------------------------

------------------------------------------------------- Mom was a red headed kraut.
Still had fire in the belly until she hit 103, then it was almost as if she said, "I'm done".
70 days later, she was gone.
Lew
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This one is at least 35 years and is a repost from another list years ago.
Enjoy
Lew ----------------------------------------------------------- As a result of unprecedented demand, the following is provided from my personal collection.
My version is a modified form of a version found in the Amish community of Lancaster County, Pa.
I have had many a bowl of this soup in the cockpit while on the midnight watch sailing across L Erie from someplace on the south shore to Rondeau Bay on the Ontario side.
For those of you who have a low cal hang up, forget it for a while. This feeds a lot of people, and besides, the dairy farmers need your support.
++++++++++++++++++++++++++++++++++++++++++ Famous Recipes From The Sloped Galley And Warped Mind Of Lew Hodgett
Recipe: Lew's Spud Soup Yield: 12-16 Qts
Item Quantity Ingredient 01 1 Lb Sliced bacon cut into 1" wide strips 02 3-5 Tbl Flour 03 10 Lb White potatoes, peeled & cubed 04 2 Bunch Celery, chopped fine 05 5 Lb Onion, peeled & chopped fine 06 3 Tbl Salt 07 1 Tbl White pepper 08 1 Bunch Fresh parsley, chopped fine 09 1/4 Lb Butter 10 3 Pt Whipping cream (36% Butter fat, The Good Stuff) 11 4-6 Qt Water
Directions:
Use 16 Qt pot. Slowly brown bacon until well done. Remove meat from pot and save. Pour off one half the grease retaining drippings.
Return pot to low heat and slowly add flour to create a roux. Stir constantly with a whisk until mixture is evenly browned and bottom of pot is clean. (A dark brown roux) Slowly add 6-8 cups of water a little bit at a time continuing to use whisk to evenly dissolve roux in water.
Allow roux to thicken, raise heat, return bacon to pot, add potatoes, onions, celery, parsley, salt, white pepper and enough water to cover everything.
Cover and bring to boil. Reduce heat and simmer 30-40 minutes. Add butter and whipping cream, stir and allow to return to a boil.
Remove from heat, garnish individual servings with croutons and enjoy.
NOTE: This recipe is built around a 16 Qt pot and a group of friends and acquaintances who seem to know when the pot is on. You may be successful in down sizing this recipe to a more manageable size for a small group if required.
++++++++++++++++++++++++++++++++++++++++++ As always, things like this are best the following day.
One of my favorite ways is to package this soup in one gallon plastic containers, and refrigerate, then take a gallon and go sailing.
A warm bowl of spud soup on a damp night watch is not too shabby.
It's a tough life, but somebody gotta do it <G>
Enjoy
Lew S/A: Challenge, The Bullet Proof Boat (Under Construction in the Southland)
There are no problems, only varying degrees of challenging opportunity.
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Copied to my recipe file ... Thanks!
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I wrote:

-------------------------------------------------
"Swingman" wrote:

---------------------------------------------------- Add 2, 50 Oz cans of chopped ocean clams with juice and about 3 lbs of frozen corn kernals.
You now have "Chowder" without the Boston accent <G>.
Lew
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All those above recipes sound tasty and great winter meals. Thanks!
Seems not just us Cajun guys have the knack for cooking, as many folks readily point out. Apparently, many of you, in other areas, cook often, as well.
A regional anecdote, here: In order to get a marriage license, both parties have to know how to make a roux.
Sonny
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"Sonny" wrote:

-------------------------------------------------------- Your welcome. --------------------------------------------------------

------------------------------------------------------ Man's gotta eat<G>.
Besides, cooking is fun. ----------------------------------------------------

----------------------------------------------------- Understand.
Lew
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