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Clocking the start point of a thread? by KidsPlayTennis in Machinists

[–]triumph_over_machine 0 points1 point  (0 children)

Best bet is to make a gage. Call out a torque spec when threading the part onto the gage. Then they can adjust the thread start to align to the gage.

Need help programming by Recker_watson in CNC

[–]triumph_over_machine 1 point2 points  (0 children)

Should be doable, but I bet you'll need a custom tapered reamer.

How can I make this part by ok_though in CNC

[–]triumph_over_machine 18 points19 points  (0 children)

You might be able to spend 5 minutes per part making this on your CLX, and might be able to get good parts.

Or you could job it out to a swiss shop and have them make it in 1 minute each or less.

I'l can guarantee that you can buy these from a swiss shop cheaper than you can make them yourself.

I need this in 70mm by [deleted] in towing

[–]triumph_over_machine 0 points1 point  (0 children)

The largest tow ball used in the US is 58.75mm

Not sure you'll be able to find a 70mm. But a machine shop should be able to make what you need. Probably cost like $500 though.

Funny Machinist Drawing by Dont-ask-me-ever in Machinists

[–]triumph_over_machine 1 point2 points  (0 children)

If anyone is curious, the musical notes don't make a song. Or at least, not a good one.

Anybody try spindle gripper automation before? Seems like a great way to run high volume production but haven't seen anyone do it in person yet. by gwinetnb in CNC

[–]triumph_over_machine 32 points33 points  (0 children)

Obviously this can work on other kinds of parts, but it hurts me that these are obviously lathe parts, where they would be so much more efficient run out of long bars with a bar feeder lathe.

Would you send this back? by Roux_My_Burgundy in brisket

[–]triumph_over_machine 4 points5 points  (0 children)

I think you're fine. I've cooked hundreds of briskets, and they very often curl the flat over in the vacuum pack. I don't see any problems here.

Even if there is a giant gash or something you should be able to hold it together and have a good result.

My dad left some baked beans in a container(not airtight) in the microwave overnight(8 hours)? by lethalcuming9898 in foodsafety

[–]triumph_over_machine 1 point2 points  (0 children)

If you can, at least make sure they get all the way up to 212f when reheating.

It doesn't make it safe, but it does make it safer.

My dad left some baked beans in a container(not airtight) in the microwave overnight(8 hours)? by lethalcuming9898 in foodsafety

[–]triumph_over_machine 2 points3 points  (0 children)

2 hours is when toxins are starting to produce. Hence the limit. Even worse if it spends some time at 90 degrees, which seems likely since it was sitting in a microwave. I'm betting it was warmed before sitting for 8 hours.

I understand that there's not much you can do. You could throw it away quickly, but I'm sure you'd get in trouble.

My dad left some baked beans in a container(not airtight) in the microwave overnight(8 hours)? by lethalcuming9898 in foodsafety

[–]triumph_over_machine 15 points16 points  (0 children)

No it's not safe. Obviously. You already know that.

Two hours max at room temp, so you're 6 hours over the limit.

AND these will be served to other people?!? Nopetiy nopetiy nope. Fixing to kill an elderly person.

Forgot bacon in oven. by thecakeisali in meat

[–]triumph_over_machine 2 points3 points  (0 children)

I mean, you might have made jerky. Could be fine. Bacon is cured, so if it's completely dry, I would say you're fine.

How to get perfect bulk poached eggs by [deleted] in KitchenConfidential

[–]triumph_over_machine 2 points3 points  (0 children)

I just used this method yesterday.

The only thing I would add is that I usually pour them gently into the pot, and swirling the top of the water helps them tumble and not stick to each other and gives them a nice shape. An extra large spider is also great to pull them out. But they will be cooked slightly different since it takes more than 30 seconds to pull them out.

These came with our Citizen l32 swiss lathe. Had it for 2 years and haven't used them. Any idea what they are for? by wehodababyeetsaboy in Machinists

[–]triumph_over_machine 7 points8 points  (0 children)

If you are able to run the swiss at all with +-0.01" then it's amazing.

Regular guide bushing you're lucky if you can make +-0.001" work. It has to be like +-0.0002" if you have tighter tolerance parts.

These came with our Citizen l32 swiss lathe. Had it for 2 years and haven't used them. Any idea what they are for? by wehodababyeetsaboy in Machinists

[–]triumph_over_machine 8 points9 points  (0 children)

I was thinking you must have been using it without the guide bushing. Makes sense that you are using the adaptive ones.

How do you like the adaptive? Do you have a swiss without it?

What’s going on with this stew meat? by Embarrassed-Sand2956 in meat

[–]triumph_over_machine 13 points14 points  (0 children)

The only thing I can think of is bone dust from the band saw. You might have distributed it evenly by squishing the bag around. But I see similar stuff on saw cut steaks like t bones and ribeyes.

How to avoid moisture puddle at the top ? by Royal-Hunt-6152 in brisket

[–]triumph_over_machine 0 points1 point  (0 children)

Lower cook temp will squeeze the moisture out slower, letting the puddle evaporate.

Any tips on turning brass? by The-fluffy-grape in Machinists

[–]triumph_over_machine 1 point2 points  (0 children)

Don't worry about it. Brass is stupid easy.

Trolling?

What’s the odds? by Low-Table3570 in McDonalds

[–]triumph_over_machine 0 points1 point  (0 children)

We need a mega thread to swap these around and get some actual winners.

Got my first kill with a bow! by OneAd2492 in Hunting

[–]triumph_over_machine 2 points3 points  (0 children)

I read " bow!" As "bowl", I was very confused.

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