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I havent been here in a while and I do not claim to be the smartest guy, but I thought I might add to this: Some years ago my ex's parents lived in the mountains of North Carolina and there was a neighbor who had a 4 meter x 1 meter concrete pipe buried right next to a stream rolling off the...

One thing that helps with "That Smokey Flavor", although it is a bit off topic: I use Course Kosher salt and smoke it. It travels better than liquids do and if you smoke it long enough, you can add alot of flavor to whatever you're cooking. Rob

The group I used to run with was led by a woman in her late 50's. I would call her from time to time to arrange campouts and similar things (that she was and still is quite attractive didnt hurt either!) and her daughters would always ask who was calling and the conversation usually went...

Well, Im not trying to start anything but with a name like Ketchup....Just Kidding...Just Kidding!! If I remember correctly, liquid smoke has a long tradition. I cant place the history off the top of my head, but I can reaseach it. Also, it occurs to me that it is just another spice that...

I make my own and it comes from the BBQ pit. End of the summer, I lay out a foil or celephane on the grill and lightly brush the buildup of the inside. Dilute it with water (and a touch of good scotch. Thanks to folks on your side of the pond for that contribution) and Viola! Liquid smoke.

Robert Rogers hit on it, Boiling any of these will result in a starchy meal that resembles pasta. It also helps get rid of the woody residue that was mentioned earlier. In the U.S. we have poplar trees andthe inner bark of it is rather tasty.

As I recall, they can also be roasted, if you have the means. The problem is that the carbs and sugars as well as the fats are gone after that. Protein remaining, I think I will dig around and fry some lovely earthworms instead. They taste a good bit like bacon to me. *S* Rob the Blacksmith

Harold, Youre a Yoo-Per? Cool. I'm a flat lander from down around Flint. I actually live in GA now, but thats where I was raised. Rob the Blacksmith here and if there is anything I can do for you, just let me know. Rob the Blacksmith

Howdy hopo, I just got here the other day myself but thought since evryone was so nice to me and welcomed me so readily, I would do the same. Rob the Blacksmith here and if there is anything I might could do for you, just let me know. Rob

Thanks for the Advice and the Compliment, Im sure as I spend more time here I will get the hang of it. As for the talent thing, its just what I do. Frankly, I havent had too much shop time lately. Just too much going on. But, I as I try to spend more time in the shop, I will get my...

Again, thanks to all forthe warm welcome. Yo! Rob G. I used to live in White Marsh years ago. If I have time I will tell you about the many dizzy nights spent at Bills Terrace Inn in Essex. Eric, Actually, due to the speed of which I need to create these (I have an event coming in two...

Hey 11binf and Everyone Else, Y'all been very nice and I hope to have alot to share (no where near as much as I need to learn :) )

I got a better one. I have a website but I just got the space and havent done much work on the page yet. I just put it up there. Go to pinchface.com and the only thing you will see is one pic of the Genie Lamp Project.

Hey Weaver, I have been trying to copy and paste a pic of my little project and it wont let me. Can you (or anyone) give me the scoop on how to post a pic here? Would appreciate it. I can tell you it is some copper tallow lamps. I would call them Betty Lamps, but they dont look that...

Hey, I intend to post a great deal of what I do and ask ALOT of questions, but the first one is this: Are there any other folks from the U.S. here? Dont get me wrong. We are all the same in our presence and quest for knowledge, but I am curious as to whether there are any other folks...