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Topics - Electric Miner

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Powder Horns & Flasks / Also found a Colt flask
« on: April 16, 2018, 08:18:30 PM »
It isn't an antique by any stretch of the imagination. The only marking is "Made in the USA" just under the brass spring stopper. In the below photos, the flask on the left is the new flask, the flask on the right is a Pedersoli reproduction. The new flask is smaller then the Pedersoli, but is noticeably heavier. It is made of much heavier gauge copper. Also, on the new flask, the pattern is only on the front of the flask, while on the Pedersoli, it is on both sides.

Powder Horns & Flasks / An interesting powder horn
« on: April 16, 2018, 07:33:49 PM »
Ran across this in the used bin at my local gun shop today. It's about 9 inches overall.

I have no idea what it is or where it started. It could be a commercially available horn/kit. Or one that someone customized.

Off-Topic Discussion / My daughter...
« on: April 10, 2018, 08:04:09 PM »
The daughter got a $26,000 a year raise at work today. Plus a $5,000 bonus.

Miner's Diner / Smoker/Curing tips and tricks I have learned
« on: March 12, 2018, 07:56:21 PM »
Sometimes the hard way.


The inside of a smoker is a fine environment for the growth of Clostridium botulinum. This is the bacteria that causes botulism. It is found in nature as a dormant spore. It comes to life in a low-oxygen environment (fill the smoker with smoke, you force out the oxygen, and create a low-oxygen environment) around 40 degrees and the spores die when the temps reach 140 degrees. It takes around 4+ hours for Clostridium botulinum to "wake up".

Rule #1 is this: The internal temperature of your meat must reach 140 degrees in less than 4 hours. If it does not, you are risking making people very sick.

Cold smoking

Cold smoking is an exception to the 140 in 4 hours rule. You can cold smoke in three ways.

1 - the temperature of the smoker must remain below 40 degrees for the entire smoke.
2 - you must smoke for less than 4 hours, then pull the food and cool it to below 40 degrees as quickly as you can (less than 4 hours for the whole process).
3 - you can cure the meat before smoking, usually with Cure #1, a mix of 6.25% sodium nitrate, and 93.75% salt. This prevents mold and bacteria, including Clostridium botulinum, from growing. There are rules for how much cure to use to get the proper amount of sodium nitrate into the meat.

I'll add more stuff to this thread later.

Miner's Diner / Back bacon
« on: March 08, 2018, 03:45:01 PM »
My latest project. Boneless pork loin, wet cured, and unsmoked.

Miner's Diner / Matcha Pudding
« on: February 08, 2018, 05:04:55 PM »
Came up with a recipe for Spiced Matcha Pudding. It's a fairly standard corn starch/milk pudding. I had to take a photo of it for the place I submitted it to.

Spiced Matcha Pudding


1 cup milk or 1/2 & 1/2
1 tsp vanilla extract

1/4 cup sugar
2 tbsp corn starch
1/2 tsp matcha (green tea powder)
1/4 tsp chai spice
cold water


Heat milk and vanilla in a small non-reactive sauce pan over low heat. Stir frequently to keep it from scorching.

Mix sugar, starch, matcha, and chai in a bowl. Whisk just enough cold water to make a thin slurry. Get rid of all the lumps.

When milk begins to foam, add slurry to milk, whisking it smooth. Stir until it begins to thicken and remove from heat. Pour into small cups. Press plastic wrap down on the surface to keep a skin from forming and refrigerate until cold.

Single shots / Passed up a flintlock pistol today.
« on: January 22, 2018, 04:13:36 PM »
Local gunstore had it marked "as is".

It was a Jukar .45 caliber kit pistol. It had been put together out of the box with no attempt at fitting stuff. Problem was the inletting for the lock was such that with the barrel in place, the upper edge of the touch hole barely showed above the pan. There was no way to lower the pan that wouldn't require completely altering the inletting of the lock to move it down, which would require repositioning most everything else. And I could see no good way to reposition the touch hole to moved it up to a useable position.

Despite the $75 price, I said no. It would have required a ton of work to end up with a mediocre flintlock pistol.

Photo Gallery / My bird photography
« on: January 11, 2018, 05:49:49 PM »
Gonna start one thread for all my bird pics...

Let's see to start with...

Bronzed Cowbird

Juvenile Black-crowned Night Heron

Lark Sparrow

Inca Dove

Ring-necked duck

Northern Shoveler

Photo Gallery / Some of my wife's bird photos
« on: January 01, 2018, 06:53:44 PM »
Cardinals and Dark-eyed Juncos.

Off-Topic Discussion / COFFEE!
« on: December 25, 2017, 07:05:14 AM »
The coffee station this morning...

In the center is the Royal Belgian siphon coffee maker my wife got me.

Off-Topic Discussion / What I've been working on lately.
« on: December 16, 2017, 03:38:50 PM »
Found a dragon skull at the pet store, in the aquarium area.

Tried to figure out what to do with it, and something just said "hood ornament". No, not for my jeep! For the fairy garden railroad my wife and I are building.

This is the general idea.

Except the eyes really needed to light up, and smoke needed to come from the nostrils. Lights were easy...

Mount the skull, remove the plastic gem eyes and mount the LED eyes and you have this...

Step two is to find the right smoke unit to install and plumb into the head so smoke comes out of the nostrils, or mouth and nostrils.

Miner's Diner / BACON!
« on: November 26, 2017, 07:06:20 PM »
Eighteen pounds of sliced bacon, including one small bag of ends and pieces for flavoring soups and such. Tomorrow I have to vacuum pack it.

Off-Topic Discussion / The neighbors behind us
« on: November 25, 2017, 03:51:05 PM »
Came for a visit this afternoon.

Off-Topic Discussion / A different kind of smoker
« on: November 16, 2017, 09:32:48 AM »
Running the first loop, sound and smoke.

Off-Topic Discussion / My wife having fun.
« on: October 22, 2017, 06:33:11 PM »
Took a road trip today, and let the wife drive. Here she is driving with one hand and eating popcorn with the other.

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