LDO

12k and the surface finish of 3D printed parts? No thanks. Not that I could afford it, but still.

I'm not sure about the lamination being curved. It's not in my hands yet. I think it may be an illusion, exaggerated by the profile of the Monte Carlo cheekpiece. Here's the other side: I didn't ask if it is converted to cock on opening. If not, I'll do it. I like this stock, too. The rifle is built on a Savage single shot. McGowen barrel chambered in 338 Edge. One-off muzzle brake. It's a walnut and maple laminate target stock, covered with several coats of automotive clear. The wood is very plain, no fancy figure. I would love to do this with highly figured flame/quilted maple and some nice walnut.

I wish I could find pics of a hubby store myvdad took me to when I was a kid in the '70s. It was called Hobby Hub, somewhere in the Dallas/Fort Worth area. The memories are kind of vague, but it was a fascinating place for a kid who lived on a farm. No cable TV, internet. Only 3 or 4 channels of TV at all. Models were a great hobby.

I like old military bolt-action rifles, and the sporter (hunting/target shooting) rifles made from them. I just bought this one tonight. It's a Remington Model 30 Express (the factory sporter version of the 1917 Enfield). It has a custom barrel that is single point cut and chambered in .358 Norma Magnum. The stock is a one-off in laminated walnut. I just couldn't resist. It will probably never go hunting. IMHO, hunting is just too expensive in Texas. For the price of hunting land access for a weekend, I could fill a freezer with ribeyes. That's nuts.

I got one at Hobbytown USA.

Brought to you by the same guy who had the last Enzo rebodied as a one-off P4/5.

We should start a thread about food pics, to avoid hijacking this one.

Nerd pictures? OK. Cranberry/Ginger Clafoutis (something between cake and custard). Recipe from a magazine. New England Clam Chowder. Robert Irvine recipe. (Food Network). Oh my gosh this is so good) Savory Crepes. Mushroom and onion filling. Alton Brown recipe. Also asparagus wrapped in prosciutto. Something I first tried in Germany.

I like the Rothman's clone, too.

Use the Lincoln 4-cam V8 out of the AMT '32 Phantom Vicky for your '66 Fairlane. Reliable horsepower and a Ford in a Ford. Or use a GT500 engine for more horses.

I like learning to cook. No formal training, just cooking shows and internet. I have made quite a few things from Alton Brown's "Good Eats" TV show. All turned out well,bout I cutvdown on the amount of syrup that goes over his Baklava recipe. I made some good Kung Pao chicken from an internet recipe. You have got to look up the recipe for Korean BBQ wings from America's Test Kitchen. Best wings I have ever had.

Holding the clock.

There's one on ebay right now, described as brand new. It's in Japan. I have no idea if it was recently reissued. $208 delivered.

This one was not, but it had a lot of features we wanted. You can spend less if all you want is a vacuum hose. I do wonder if it will pull enough vacuum to do what you want.

Ooh! Wait! Corvette hearse.

I don't know how much vacuum thing pulls, but I would guess that it's not too much, since the manufacturer also makes the plastic containers that are marketed to anybody who wants them. I think it would be cool to try a stronger pump and a vacuum chamber for other food experiments. I have made spicy pickled carrots several times. The recipe says to refrigerate for 2-7 days. It would be interesting to find out if a vacuum would get good results on the same day. Btw the recipe is from Alton Brown's old show, Good Eats. You can catch reruns on The Food Network. It's a small recipe, just one jar. I have multiplied the recipe and canned them in Mason jars so they keep longer. They get hotter as time goes by. I once found a couple of jars that were about a year old. They were just too spicy for me. Here's a pic from foodnetwork.com. I lost my old pics.

I got a new vacuum sealer a few days ago. This one has a vacuum hose for sealing hard containers, instead of bags only. Mom wanted to make pickled onions last night, so we put them in a vacuum. Opened them up 10 minutes later and they were good to go. This was a recipe for something that justvsits for an hour or so, but still, the vacuum helped. We could see tiny bubbles coming outbox the onions, and those bubbles got replaced with pickling solution. I also tried a party snack ibhad read about a long time ago; thin slices of apple in vodka. We saw a lot of bubbles coming out of these. I opened the containear after just a minute or so and those things were saturated. Too strong for me. It was really just for curiosity. I don't throw wild parties and just don't drink a lot. I got out of control a few times as a younger man and those days are over.

Regarding the surface finish; I wonder about using a different material with a smoother finish. It may be brittle, but I also wonder about reinforcing the inside with a very thin layer of fiberglass.

Hey thanks, Rat.

I have no problem with the surface finish. Not today's finish, anyway. I bought some parts years ago that looked like they were sand cast. I mean 1/8 scale parts with sand cast texture 8x bigger than it should be. My big concern is accurate shape and dimensions. I just got a 1930s coupe with a cowl that looks like the car has a fat lip and the whole area behind the rear window needs to be rebuilt.

I mean I would like to see the body before ordering. I wonder about the accuracy of it. I recently spent about $450 US on 3 resin 1/8 scale bodies. Two need lots of cleanup. One needs major surgery to look right. I'm not trying to insult you, but many people are hesitant to part with their hard-earned money because buying aftermarket parts can be a big gamble.

Yeah it's a beautiful car. There is a Hot Wheels of it. I wish there was a 1/24 kit.

Would love to see that 1930 coupe in 1/8 scale. I have a friend on the other side of the world asking about it. He has a real one that is magazine quality and a driver. He recently took it on a 1700 mile road trip.

There's a new subdivision in Austin with a Howlin' Wolf street. I believe there is also a Stevie Ray and Muddy Waters street in the same subdivision. Cool models, btw.

That is pretty darn cool.