Stair stuff to talk about? Write back!
- posted
19 years ago
Stair stuff to talk about? Write back!
It is not polite to stair.
That doesn't get a riser out of me!
They have their ups and downs.
B.
What do you charge to swap out cheap pine treads and risers with Oak? I am thinking half of straight run stais inclosed and half with spindles.
"Florida Stairman" wrote:
You guys are treading on my lines...
Come on wise guyz, You're witty for sure, But how do you determine the code 'walkline' on a curve stair tread run layout? How do you determine the angle of your stair given the rise & run? How do you do goosenecks in a tight curve? How do you build curve stairs without building curved walls to wrap to?
Signed, Not a Michaelangelo but gittin after it
As much as i can Whatever the market will bear! Peg it! Don't give your services away! Really...figure about as much as i can reasonably charge per day x number of days guesstimated.
300.00 x no of days plus fudgeOn Sat, 12 Feb 2005 21:33:20 -0500, the inscrutable "Buddy Matlosz" spake:
What're y'all railing about?
-- Vidi, Vici, Veni ---
While it is good that you have that knowledge and skills, very few of us here actually care about the answers to those questions.
Most of us have expertise in our professions, they just happen to be other than stair building. While your questions sound impressive, and the answers even more so, right now my main goal is to defrost a chicken in time for dinner and to layout the size of some drawers I want to build for under my workbench. Do you think 24" is too deep? Do you think 1 1/2 hours is long enough on the rotisserie for the chicken? Do you think the drawer lock router bits would be a good idea for plywood drawers? How about Yukon gold potatoes, sliced, baked, topped with some cheese and chives?
I have 19" total height leaving 17 1/2" for drawers and spaces. I'm thinking 2 drawers at about 6" and two at about 2". They will be 24" wide. I don' tknow if a salad or veggie would be better for dinner. The salad stuff is fresh, the veggies frozen, so probably the salad.
Lots to do today.
You guys are plumb losing your caps and nosing in the wrong business ... this is certainly nothing to post or run on about, so be careful you don't trip over your aprons.
Is it an Oven Stuffer? Those are my favorite. How do you prepare it? I coat the outside lightly with olive oil and season with garlic powder, paprika, and dill weed. (I accidentally used dill weed once when I thought I had grabbed something else, but it tasted great and I've been using it ever since). I also shove a whole quartered onion into the body cavity, followed by a splash of wine. Don't forget to baste!!
Nothing like hijacking a boring thread, eh?
B.
Sorry i bothered wise guy
Can we have nothing to attain too? Just because there once was a michaelangelo or a leonardo- Must everybody be nilhistic...nothing but downhill from here? I musn't try because there is somebody better... THERE IS ALWAYS SOMEONE BETTER & BIGGER I'm not throwing up my hands.
dipstick go check your own thread
Just trying to dialogue w/o spammers interjecting their smarter than you crap
If you don't have a chicken recipe to contribute, please butt out.
B.
Why even reply jughead
Is this the way it works.. you butt into something you're not the least bit interested in just to be a smart a-
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