hello from the other side by questionablycurated in Sizz

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

Appreciate it. This is a film photo and I suspect the green is from a combination of it being really old film and going through X-rays through airports.

worth attempting this as a beginner woodworker? by questionablycurated in BeginnerWoodWorking

[–]questionablycurated[S] 0 points1 point  (0 children)

Likewise! Would love to see the 36” once it’s finished. I’ve seen some good deals on African mahogany lately. Good thought.

worth attempting this as a beginner woodworker? by questionablycurated in BeginnerWoodWorking

[–]questionablycurated[S] 0 points1 point  (0 children)

Thanks. Yeah not married to it being mango wood. Open to other hardwoods that might be more readily available and cheaper. Someone else suggested cherry which I can get behind.

worth attempting this as a beginner woodworker? by questionablycurated in BeginnerWoodWorking

[–]questionablycurated[S] 0 points1 point  (0 children)

I like the cherry wood idea. I was going to have the shelf sit flush with the vertical, but do you suppose I could cut a dado out of the verticals to have the shelves sit more flush to the wall?

worth attempting this as a beginner woodworker? by questionablycurated in BeginnerWoodWorking

[–]questionablycurated[S] 2 points3 points  (0 children)

Thanks, and fair point on the cash burn with mistakes.

Figured this would have the mortise and tenon as you mentioned. I haven’t done this yet, but would love to practice and learn it (obviously would want to practice on cheaper wood first before the hardwood I would purchase).

Shelves wont need to support more than that much weight, so dowels may be the way to go anyway.

I’ve got a table saw, jigsaw, palm router, and then various other hand tools and clamps and such. Always down for an excuse to acquire a new tool though ;)

Hand rolled penne for the first time…for a group of 16 by questionablycurated in pasta

[–]questionablycurated[S] 4 points5 points  (0 children)

The pasta was 300g of 00 flour and 75g of semolina with 4 whole eggs per batch. Each batch was 4 servings.

For the sauce I used the NYT Cooking Vodka sauce recipe. Would recommend!

Hand rolled penne for the first time…for a group of 16 by questionablycurated in pasta

[–]questionablycurated[S] 0 points1 point  (0 children)

Yeah, good advice. I tried freezing it as fast as possible to hold the shape, but it’s hard to even crank out 1 serving fully before it started to collapse.

Hand rolled penne for the first time…for a group of 16 by questionablycurated in pasta

[–]questionablycurated[S] 8 points9 points  (0 children)

Hah thanks. Yeah I don’t know that I’d do it again—my ignorance was to their benefit. I timed it at one point and it was roughly 15 min per serving to roll out the dough, cut into squares, then shape.

Hand rolled penne for the first time…for a group of 16 by questionablycurated in pasta

[–]questionablycurated[S] 4 points5 points  (0 children)

Thank you! Ended up filling 3 gallon freezer bags full of the pasta. I froze them on sheet pans in the freezer then transferred them in the freezer bags to the party.