Running Bear's April 2021 Coffee Shop

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Boris

Beach Bum
Sounds like what NYC tried to do when they exported the homeless to Hudson and Bergen County...then reneged on paying the rent for them. When that hit the news, Governour Knucklehead sent them all back. Unfortunately, you cannot make this stuff up.

On the same vein, the French are considering rescinding all of their Covid restrictions...apparently their restrictions and exemptions are so confusing that even the French Bureaucracy can't interpret them.

Anyone out there that uses "frog juicers"? Would appreciate some feed back.

CR 9402 at WO Hump Office 5-1999 John Almeida Photo.jpg

Ex Reading SW 1001 at Morrisville, PA with the former Hump Office in the back ground. May 1999. John Almeida Photo. Morrisville was downsized beginning around 1982, once the bulk of the freight traffic was rerouted via the former Reading and Lehigh valley instead of the Northeast Corridor.
Loco has the Philadelphia Division Labor - Management Project.
 

McLeod

Living in Dreamland; not the Dream
Good Morning!
It's a beautiful morning at 25°F.
I stepped out into the darkness to see if I could spot the so called 'super moon'. Nope! Apparently the moon departs the area before 5:30am, and heads to destinations unknown. Probably, it's smarter than me and heads somewhere warmer.

I've got all the edging, aerating, and first cut done on my yard. Plus, the wife has all her flower beds dug up with fresh mulch added. If one steps back onto the street and looks at the house, you might think we were rich enough to afford a professional gardener. My back says different, though. It's making me feel like an over-worked poor boy, who might need one of those apartments at the new homeless shelter.

I did manage to get some time at the modeling table, where I began cutting out the sidewalls of the boats cabin. I'm working from the plans in my head, rather than any definite design known to draftsman.
My thoughts are that portholes would look way more cool than square windows. So, I took my trusty hole punch to the plastic. I do anticipate some discomfort when I try to make the brass outer rings of the portholes, but, I'll get through it. Here's a photo of the boats cabin sidewalls:
Boat_04-26-2021 (1).jpg

I'm using that tourist figure to gauge the cabin dimensions. I want a sailor to be able to see over top the cabin so he can steer the boat. I mean to mount a wheel behind the cabin.
Bye-the-way, I don't spend money on plastic-card. The material used here is plastic credit-card material that is the advertising junk mail I often receive in the mailbox. At least junk mail is good for something. - I have noticed the crap-mail I'm receiving lately is made of cardboard instead of plastic. Shame on the junk mail people.

To end the evening, I put some CA onto the parts and started gluing the walls together. This is not a quick thing to do; I just took my time. I added some inside corner bracing before letting the first 3 walls cure for the night. - I did take another photo, though:
Boat_04-26-2021 (2).jpg

You can see I cut a pair of front walls. I've decided to use the one with the portholes closer together.

Willie - I really liked you're photos from yesterday. Noticed the buildings are right forward to the facia, without allowance for the front street. I do understand the reason's why. - The layout I'm building will have to allow for a street, even though it means a layout width of near 36". I already know my G-kids will want to run their dinky toys on it, so, it needs a street out front where they can't do too much damage to the rest of the layout; hopefully.

Well, it's getting long. Better zip my mouth up and sip some joe instead of yapping.
Have a good one!
 

TLOC

Well-Known Member
Good morning, I am heading east right now as we just were told it’s ok to remove our seat belts and move around if we want. Wow, I haven’t visited the diner since Friday and have a lot of catching up to do. A friend’s wife called me Monday to let me know he didn’t have much time left and wanted to see me. Paradise is wonderful but 2 weeks is enough until maybe our place gets built. I did finish Terry’s garden build projects.

I always thought San Diego had the best consistent weather I have encountered. The island of Maui blows any weather comparisons away from the places I have visited. I just can’t play golf everyday anymore any really don’t want to. I miss my property, the grandkids and maybe the difference in weather. You know 29f degrees at 6am and 60 at noon. Ok not the weather.

My brother can play golf all day and often does but I can’. Maybe it’s because I am married and have family including g/kids. He doesn’t have that and never had kids. I am not complaining about paradise but being there it’s not as great to me as it might look. Maybe the pandemic is affecting my interpertation.

Grilling, on my Weber, propane, I am a sear first person and put it on the side to finish off. I do grill all year long and have often after a snow storm.

Trains, I will go back and read the comments since Friday. I see some modeling and proto pictures which I love to review.

Central Wisconsin here we come. Other then medical appointments from retirement and the move in 2014 to the change of insurance in 2018 I have not been back for visiting. Not happy with the reason but this is a must do. For a place we loved from 1976 to 2014 and where the kids were born and grew up, I don’t miss it. Friends yes but they are often in the Madison area visiting their kids that moved to So. Central Wisconsin.

Tail end Tuesday picture

Have a great day
TomO
D7228280-01F0-44DB-9D76-9E376C11C42E.jpeg
 

Mountain Man

Well-Known Member
Pour the coffee! It's a beautiful day in the Rockies! We found the wild turkeys yesterday. They follow the water in the local creek, and had moved West for a while, but with the winter snows melting and the creek flowing more fully, they are moving back into our area again. The mating pair of ospreys are back, too! I wonder if they will get along with all the pelicans making rest stops on the local quarry ponds?

Enough idle hatter - places to go and things to do today.
 

santafewillie

Same Ol' Buzzard
Good Morning All. Cloudy and 68°, on this still rather windy morning at the SFW estate. There are still major thunderstorms in the forecast for tonight through Thursday, dumping another 1.5" if the prediction holds true.
Beautiful day yesterday, albeit windy, and I managed to install 42 tomato cages before the plants get too unruly. All of the garden looks good. Sunday, I picked a large head of red loose leaf lettuce and it took both me and my wife to get it into a large grocery store plastic veggie sack. Takes up half a shelf in the fridge. I also picked a large variety of other loose leaf lettuces as well. With lettuce in my garden, it's either feast or famine. I have about a 2 1/2 month harvest season before it gets too warm later in May. I actually lost a half a month at the beginning of he season due to the deep freeze in mid-February. I also spent a little time mowing the NE part of the front yard, where I had stopped off last time around. If I don't get to the SW part over the lateral lines before the rain, I'll really have trouble later. It's nearly 6" right now!

It feels like a Corn Flakes kind of day this morning Francine. But add a side of bacon to keep my intake balanced.

Thanks as always for the likes and comments regarding yesterday's progress post; Sherrel, Guy, Hughie, Patrick, Troy, Karl, James, Chad, Justin, Tom, Garry, Jerry.

Yesterday out in the train shed, I made some more minor progress on two fronts. In Rycon Township, I laid out the gravel alleyway behind the motorcycle repair shop. It's a bit narrow but is still a scale 9' wide'
IMG_6116.JPG

IMG_6117.JPG

I am just days away from completing[?] this area, or at least the part that I planned to do. I'll add weeds along the railroad right of way the next time I get those supplies out. To the right of this area, I do have a plan for the next 12" of layout with a structure, but I am going to wait before going further since I don't know what I might do.There's actually a good 8'-9' x 10" of blank space there before getting to the switch tower.
Over in another area, I began the smaller project of completing the inside corner between the already completed backyards scene, and the semi-rural neighborhood that I pictured a few days ago. I began by setting up tentative fence sections along the property lines around the house, which I think is a Tyco model from the 80's. Visible here is the recent build of Tommy's Tree House.
IMG_6119.JPG

IMG_6120.JPG

Of course some cutting and fitting is next in order to get things right, this is just a rough pass with unmodified parts today.
I intend to do a bit of detailing and weathering on the structure while I am working this corner. This is all that I have done so far.
IMG_6121.JPG

I added the hose and faucet. I'll be adding ground foam to the base as well, so it will match the color of the Woodland Scenics stuff that I'll be using in the yards.

George - I think that we can all relate to misplacing tools. That's why I have so many extras. Replacing the misplaced and then finding them within 15 minutes of getting using the newer ones.
Sherrel -
YEAH MAN! George, I have managed to "misplace" two different 12 inch water pump pliers.
I cannot find either one?
Look under the kitchen sink where you worked on the disposal recently!
Guy - By not having the street out in front of the structures there, I save $$$ by not having to populate the area with vehicles. I don't do that everywhere though.

Today is National Prime Rib Day. I wish that I had realized this yesterday and taken one out of the freezer.:(
Everybody have a great day. Stay safe.
 

Sirfoldalot

Curse You, Red Baron!
Staff member
I hope there is coffee left after KARL leaves? If there is I would like a pot of my own, please, FLO!

We actually had a 25 min shower yesterday - the clouds were within less than 100 feet above the ground. Like I said a very light shower:
Precipitation
60 Min.
Today
Month
Season
Normal
0.00"​
0.00"​
0.06"​
5.52"​
12.55"​
Season began July 1, 2020​
We are presently 51 degrees - the predicted high will be 62 maybe with mostly clear.
Nothing going on today - did enough running around yesterday.
Got the women folk to the Doctor and back -- they look really good -- still have a few bruises which will go away in a couple more days. The two sisters found out yesterday that their brother may have bone cancer, they are pretty upset about that - and the report from his doctor was NOT good!

BBL
 

Texas Hobo

Well Known Hobo
Good Morning all! An overcast day here in H-Town. No hotels here, we have plenty of overpasses.
Had a couple of nice visits with Son and D-I-L, and later grandson and great grand daughter, the fist in over a year.
No mrr got done, so a random picture. Smokey Park was one block from my home in NY. The LIRR engine yard was across the street from the park. When the locomotives (steam) were moved about the facility the smoke would drift across Atlantic Ave. and settle in the park. So I added a Smokey Park to my Apple Ridge Rail Service.
Smokey Park.jpg


STAY SAFE
LATER

I don't always go the extra mile, but when I do, .................. it's because I missed my exit.
 

Greg@mnrr

Section Hand
Ah, the joys the learning a new cooking method. Came out yummy, but a tad dry. I'll sauce up the leftovers.


That roast really looks great and I'm ready to share it with you. We used to do Chuck Roasts on the Weber, but the roasts that we have done have been tasteless or almost impossible to chew. We look for good marbling, but with most beef being lean Angus, it hard to find. What are your secrets???

Thanks.

Greg
 

troyphoto

Well-Known Member
That roast really looks great and I'm ready to share it with you. We used to do Chuck Roasts on the Weber, but the roasts that we have done have been tasteless or almost impossible to chew. We look for good marbling, but with most beef being lean Angus, it hard to find. What are your secrets???

I stole the secrets from the Netherlands... PitmasterX to be exact his page at this link has everything you need, including a vid.

Lessons learned: only go to inside temp of about 160° f maybe 170°, and use the mopping sauce.

Link: https://pitmasterx.com/smoked-chuck-roast/
 
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santafewillie

Same Ol' Buzzard
I stole the secrets from the Netherlands... PitmasterX to be exact his page at this link has everything you need, including a vid.

Lessons learned: only go to inside temp of about 160° f maybe 170°, and use the mopping sauce.
Troy - Wow!!! In my humble opinion, you really go for well done roasts! I rarely let beef get above 135°, even a chuck roast, which I marinate for 12+ hours in an oil, vinegar, sugar, garlic, catsup, soy or worcestershire marinate with assorted spices added; to tenderize it a bit. Grilling takes about an hour (15-17 minutes/lb), smoking takes a lot longer but the internal temperature is what counts.
 

troyphoto

Well-Known Member
Troy - Wow!!! In my humble opinion, you really go for well done roasts! I rarely let beef get above 135°, even a chuck roast, which I marinate for 12+ hours in an oil, vinegar, sugar, garlic, catsup, soy or worcestershire marinate with assorted spices added; to tenderize it a bit. Grilling takes about an hour (15-17 minutes/lb), smoking takes a lot longer but the internal temperature is what counts.
Wife's in the medical lab business, so parasitology was a thing she had to study.

that said, I was following Pitmaster's recipe and temps.

I'm normally at a Medium with my steaks - warm pink center - but don't have experience with big roasts on the grill. Figured it was better to work on a chuck and dial it in, before I went for tri-tip or Brisket
 

chadbag

Well-Known Member
Wife's in the medical lab business, so parasitology was a thing she had to study.

Going to that high temperature does nothing in this regard. Once you hit 129F, as long as you give it the time, you will kill the same microbes as you would at 160F -- it just takes longer. This is why Sous Vide works so well -- you get it in a water bath at 135F for a couple hours, which pasteurizes it but does not get it hot enough to corrupt the meat (stuff starts to break down like 145F or 150F) and so you retain all the moisture etc.

160F just means you have to keep it at temperature for less time. Here is a chart: https://amazingribs.com/technique-and-science/more-cooking-science/safe-serving-temperatures/

(There are other charts with more detail but my Google-fu was not great today)

You can do it without Sous Vide, like on a carefully controlled smoker etc. but it is a lot harder to control.
 

Jaz avalley

Well-Known Member
Good evening Shop Dwellers! It's 50*F and raining lightly in my central MD neighborhood.

Thanks everyone who "liked" or commented on my most recent post (can't even remember when that was, feeling too tied to search for it).



Terry - I used a fan platform similar to that one for a year or two, after my laptop shutdown unexpectedly due to overheating. One day my wife wanted to wipe down the table that I had it on, and she just lifted the laptop with the fan platform dangling by the USB cord, and...well you can guess the rest of the story! One of the fan blades cracked when the platform hit the floor, and it was rendered useless. Since that time, I've just kept my laptop suspended on a pair of hardcover books:

View attachment 127389

...so for the past year or so, the air flow beneath the bottom has done a pretty good job of preventing heat buildup!

* * *
Haven't been in much of a mood for mrr stuff because of this esophageal ailment I have. The stress has returned: I learned that a person can have GERD even when they do NOT have any painful symptoms (like heartburn or belching-up acid). I always thought "dry" burping after a meal was a perfectly natural way of letting out the air bubbles you swallow while eating. But apparently that's not the case...very few people burp, and it's a warning sign of reflux! So once again I'm stressing about what the GI doc is gonna find during my endoscopy in 2 weeks...:confused: At least it's very unusual for full-blown cancer to develop in a 3-year period (time since my last endoscopy), but surgery may still be necessary if the molecular structure of the tissue has been altered to something pre-cancerous.

It's bedtime now, I'll be sleeping on the couch tonight so I can be vertical and prevent any stomach acid from leaking into the esophagus and causing major discomfort when I wake up!
I know this might seem daft to you but I assume you know that
1 acid reflux is the acid coming back up
2 that counter intuitively eating acids like pickles actually help
because it is alkaline food that you body reacts to causing excessive acid
short term fixes such as milk that smooth for about five minutes actually make it far worst long run
some people, find eating pasta with tomato sauces not milk sauces helps soak up,
but different people have different reactions usually because of combination foods,
if you know the foods that stabilise, then try adding a small amount of foods to see what sets it off,
as you are seeing a specialist one hopes that you have been given advice to help,
some people find chewing gum,particularly peppermint or drinking peppermint tea helps,
but if you can monitor your food intake you can find the triggers,and then try to avoid them,
I understand Dino hold me to this but sone people with acid reflux turn out to be lactose intolerant
co wider checking out goats milk,goats yogurt,feta cheese these are all much lower lactose and may prove of help,
and trying this for a week or so unless doctors orders are directly opposing anything I said are not expensive, do not require drugs, and can easily be ruled at as stupid advice...grins
sorry about the GERDS husband suffers from time to time, he dies use chewing gum,and drinks wads of tea, no longer with cow milk or sugar but honey and goats milk which appears to have improved his issues
 
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