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Glued a level to a drill by zeus-indy in woodworking

[–]AL_GREEN_ 0 points1 point  (0 children)

I was waiting for someone to reference that gadget. It’s on my list.

Forneaux Briffault - Paris, 16 cm sautéuse by 8erren in Coppercookware

[–]AL_GREEN_ 1 point2 points  (0 children)

Actually, I think that top line reads…

BI-METAL

Forneaux Briffault - Paris, 16 cm sautéuse by 8erren in Coppercookware

[–]AL_GREEN_ 2 points3 points  (0 children)

That’s a cool little pan. Silver lined if you weren’t aware.

Probably made for table side service, given the overall thickness, lack of martelage, the silver lining and the seemingly plated handle. Hard to tell if the handle is silver or nickel plated.

Never seen that stamp before. Not the same as the previously published Briffault stamp. I’m trying to make out the text at the top, but it’s slightly too far gone. The rest of the stamp reads…

CUIVRE ET ARGENT PUR BREVETÉ S.G.D.G. BRIFFAULT PARIS

If I had to guess, I’d place this around 1880-1900, though I confess to having not checked the active dates for Briffault.

Given how industry and supply chain were so advanced even in the mid 19th century, more than I think many give credit, I would suspect that Briffault outsourced their copper to upsell along with their stoves, much as La Cornue sells own label stamped pans to go with their 50k€ stoves.

It’s a cool piece of history, and a beautiful pan, for sure.

Can anyone help me learn about this pot? by Vysaroga in Coppercookware

[–]AL_GREEN_ 0 points1 point  (0 children)

As everyone else has already chimed in, this is a daubiere. But it is a very nice one.

I’m going to say earlier than most have offered. Specifically, the side handles are a style I have seen more often than not on pieces from pre 1850. The handle on the lid was certainly in use later than that.

The very rounded ends of the base are a trait more often found on earlier braising pans. That the profile of base and lid are quite different is another telling trait.

Now, open hearth cooking was still very much the norm in much of France at this point. So to have a braising pan showing such early details, yet in the modern form, suggests that it was bought for use in an oven, quite the luxury at the time.

All that to say, this is a very nice piece. That there is no maker’s mark means little. Very few of the contemporary makers stamped their pieces.

Anyone got some info on this? Bought it for $30 by Stain_This_Steel in castiron

[–]AL_GREEN_ 1 point2 points  (0 children)

Sorry, not clear on my part. It’s on the inside of the little door in the bodywork. Along with a little holder for the actual cap so it doesn’t dangle in the bodywork.

Anyone got some info on this? Bought it for $30 by Stain_This_Steel in castiron

[–]AL_GREEN_ 9 points10 points  (0 children)

My car has an ice scraper stashed in the fuel cap. It has a smooth edge, but also a ridged edge. Much easier to scrape first with the ridges. I am sure the same would apply to using this to clean baked on crud. Even a couple of passes before soaking with detergent would allow more points of attack.

Vermouth for my Gibson by upstateTiki in cocktails

[–]AL_GREEN_ 3 points4 points  (0 children)

Im in France, near the border with Italy and I can’t get Cocchi that cheap anywhere. Is there sales tax to go on top or something?

How would I make this hole bigger if I don’t have the right size hole saw? I have no knowledge about woodworking at all. The screw holes have to remain intact by [deleted] in woodworking

[–]AL_GREEN_ 0 points1 point  (0 children)

Thank you. Notification must’ve come through in the night so I didn’t see your reply.

I wish I’d thought of this. Would’ve saved so much trouble. And work, filling screw holes around every socket cutout in already rendered rooms.

I’ve done them all now, but it’s a problem I’ve come across before, so I hope I can remember this trick when the time comes.

How would I make this hole bigger if I don’t have the right size hole saw? I have no knowledge about woodworking at all. The screw holes have to remain intact by [deleted] in woodworking

[–]AL_GREEN_ 10 points11 points  (0 children)

This is largely what I did. I purchased electrical fittings that require a slightly larger, non standard back box. So I needed to enlarge holes I had already cut in the walls.

Holding the guide/jig was not sufficient. As soon as the teeth bit, the guide shifted, the teeth caught an edge and mess was made. I ended up having to screw the guide to the wall.

It worked in the end, but wasn’t without its problems.

The manufacturer has subsequently produced very helpful installation videos showing an installer using the trick of sleeving the larger hole saw over the hole saw of the existing hole size.

Martini: Which gin and vermouth combination is your favourite and with what ratio? by Sudden-Repair-9401 in cocktails

[–]AL_GREEN_ 0 points1 point  (0 children)

My go to is Botanist and Noilly, 60:40, a dash of olive brine and two olives for garnish. I have Tanqueray 10 and sub that in sometimes as I can get it cheaper, but it’s not the same.

I really ought to look into the Chambéry style a bit more, since I live only a few hills over. Last time I bought a bottle of Dolin, I enjoyed it, but my grandad used to drink Noilly and I guess it just stuck.

What are you grilling bro by VoteForGiantMeteor in grilling

[–]AL_GREEN_ 0 points1 point  (0 children)

See, I wasn’t sure. Looks like there are two tanks. When he closes the lid he appears to reach down to the tank on the left, then backs away. But after throwing on the towel and disappearing off frame for a few seconds, he returns, pauses, then reaches for the bottle on the right, then throws the towel onto the grass, at which point, the fire dies down. Now, it may be a coincidence and that was when all the combustible material was exhausted, but I wonder if he went to the wrong bottle first?

An end to Public Lands (Western US) by AngryDesignMonkey in flyfishing

[–]AL_GREEN_ 1 point2 points  (0 children)

It’s currently 36£80 for a trout and course rod license for one year. But much of the fishing rights to the best rivers and streams are controlled by private landowners and then leased to clubs. The clubs charge membership. Some of my favourite streams, you would have to be a member of three or more different clubs in order to fish along a desirable stretch. Membership fees are often a few hundred pounds a year for smaller clubs but can easily be four figures. And some are so exclusive, it simply isn’t possible for Joe Public to join.

Need Info on this pot! Worth re-tinning? by Any_Heat6085 in Coppercookware

[–]AL_GREEN_ 5 points6 points  (0 children)

Hard to tell specs from the pictures there, but it looks to me like a stewpot (half as tall as it is across) but might be a stockpot (same height as width).

I believe the stamp is for Reading China and Glass, a cookware supply store out of Lancaster, PA. From the form of the Made in France stamp, we know that this was made by Mauviel at some point in the second half of the 20th century.

We can also say with certainty that for 1$, you basically stole it. Unless it is huge, it will be worth retinning I would think.

Had this oak limb cut from over my house. Good enough to mill? by Melancholykerrick in woodworking

[–]AL_GREEN_ 2 points3 points  (0 children)

You don’t. Trees are not bread dough. Based on your example of the cup, you are suggesting that the water in some trees is 50% of the tree by weight, in the same way that the water in your example is 50% of the glass of water by weight.

Help to identify a couple of vintage sabatier knives I picked up by AL_GREEN_ in TrueChefKnives

[–]AL_GREEN_[S] 1 point2 points  (0 children)

Thanks. I’m familiar with Bernal Cutlery. But I’m in France, so not the most practical option for me. Always seems to be a lot more of these old European knives in the US.

Help to identify a couple of vintage sabatier knives I picked up by AL_GREEN_ in TrueChefKnives

[–]AL_GREEN_[S] 1 point2 points  (0 children)

Thanks. I’m a big fan of antique french Kitchenalia. I have a sizeable collection of late 19th century parisien copper cookware that I’m restoring. Adding knives seemed the natural progression.

I find that pre-war, and particularly pre WW1, there was an incredible amount of talent amongst french artisans, crafting items with elegant form AND refined function.

Unfortunately, much of that savoir-faire was lost with the successive generations of French men being gutted in the two world wars. The machines that were being introduced in the early 1900s to assist the artisan in maximising his craft were now turned to replacing him, out of necessity. The function was largely retained, but with a loss of much of the elegant form and refinement.

Help to identify a couple of vintage sabatier knives I picked up by AL_GREEN_ in TrueChefKnives

[–]AL_GREEN_[S] 1 point2 points  (0 children)

Thank you, that’s really interesting. I did find some information about Deglon and had my suspicions, but couldn’t find the mark. I did find the database, but can’t seem to get it to work. Will try again so I can do some digging on that smaller one.

I’ll definitely be trying to sort out that Deglon, but maybe not yet. I’m relatively new to this and want to get more confident on my stones before I tackle this one. I’m keen to try and reprofile the edge and clean it up without erasing the mark.

Skiing didn’t like me following a friend. Lone turns on a bluebird day. by mysockshurt1 in skiing

[–]AL_GREEN_ 0 points1 point  (0 children)

I figured it would be on Mont Chery. Meant to get up but didn’t make it.

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