• Hi all and welcome to TheWoodHaven2 brought into the 21st Century, kicking and screaming! We all have Alasdair to thank for the vast bulk of the heavy lifting to get us here, no more so than me because he's taken away a huge burden of responsibility from my shoulders and brought us to this new shiny home, with all your previous content (hopefully) still intact! Please peruse and feed back. There is still plenty to do, like changing the colour scheme, adding the banner graphic, tweaking the odd setting here and there so I have added a new thread in the 'Technical Issues, Bugs and Feature Requests' forum for you to add any issues you find, any missing settings or just anything you'd like to see added/removed from the feature set that Xenforo offers. We will get to everything over the coming weeks so please be patient, but add anything at all to the thread I mention above and we promise to get to them over the next few days/weeks/months. In the meantime, please enjoy!

Recent content by Guineafowl21

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    Global Temper

    It looks to have fatigue-cracked where the blade is welded to the handle. That point is also a stress riser - where you have a thick and thin bit, the break will happen at the junction. They’ve radiused and curved it nicely to minimise the effect, but after 30 years…
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    Pork scratchings theory

    You’ve never tried pork scratchings or crackling? Crispy, salty, savoury - the holy trinity of beer snacks - what else can I say?:)
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    Pork scratchings theory

    Your ‘forward sear’ method makes sense for a meat joint, but my scratchings would have to remain ‘reverse sear’, I think - it wouldn’t be terribly safe putting raw pig skin in the fryer at 180C…
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    Pork scratchings theory

    And some fava beans, F-F-F-F? I think Dr Lecter would probably eat me if I paired wine with pork scratchings :)
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    Pork scratchings theory

    So you’re doing high-low temp, and I’m doing the opposite. I have found that scalding the raw skin with hot water made a good, puffy surface (much like in post #26), but the added water resulted in chewiness, sometimes. That’s the problem for us amateurs - getting consistent results. A big help...
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    Pork scratchings theory

    I think I’ve hit upon a passable replica of Mr Porky’s pork scratchings: Starting with some pork skin from Morrison’s, trimmed and patted dry: 1. Pass a flame over just so the surface bubbles up a bit. I used my MAPP gas torch. A bit like burning tool handles. 2. Cut into 3”x3/4” strips and...
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    WEN BG4270T 10-Inch Water Cooled Wet Sharpening System and the TORMEK Stone Grader. Make an ADAPTER...

    That looks very nicely made. What equipment was used to make it? I was lucky enough to pick up a secondhand Tormek with lots of accessories. Aside from its use in the workshop, our kitchen and butchery knives have never been so sharp! They seem to keep an edge longer too, if flicked on a steel...
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    Terminology - Two countries, separated by a common language

    Another one, possibly defunct: cramp/clamp.
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    Terminology - Two countries, separated by a common language

    I did have to scroll up to remind myself of the topic :giggle: How about: dado rail/chair rail; mitre/miter.
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    Terminology - Two countries, separated by a common language

    I looked up metonym - pretty much the same thing, I agree.
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    Terminology - Two countries, separated by a common language

    Hmmm, you’d struggle to find a subjunctive noun. As above, the only reason I know this stuff is because I did Latin. I’m not quite sure what we did in English lessons, but we weren’t really taught the mechanics of the language.
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    Terminology - Two countries, separated by a common language

    Well, as I’ve got older, I’ve got odder… As well as using the subjunctive more, US speakers are also more inclined to use the formal gerund, if you don’t mind my saying. English teaching over there seems better in many ways - look at those massive spelling bees, for example. Something else...
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    Terminology - Two countries, separated by a common language

    It’s more like 7-10 seconds from ‘go’ to ‘stop’. I was able to brew a batch of beer in the other side of the house, within the four-hour coverage, without missing any gameplay. Seemingly bizarre, but I’ll reserve judgement till my mate comes up from London to explain.
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    Terminology - Two countries, separated by a common language

    As an ex-rugby union player, I’d say it resembles neither, but if anything, it’d be like rugby league (start-stop, limited tackles, no rucking). If the players had to play in cycling shorts and crash helmets. I did try to watch the recent superbowl, but wasn’t sure what was going on. It seemed...
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    Terminology - Two countries, separated by a common language

    American football - ?
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