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Thanks for trying. My Falcon 2 was supposed to arrive yesterday but it is stuck in transit. I have been watching videos on Lasergrbl and LightBurn. I downloaded both of them to try them out. I think I?m going to use LithtBurn.
Jim Altmiller
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HUMOR IS A FUNNY THING / 2024 5 5
« Last post by Salvo on Today at 08:27:19 am »
Hi Folks,

A little-known fact about Hellman's mayonnaise:

Hellman's has been made in England since well before the 20th century. Well-liked in the UK, USA, and especially Mexico, it was incorporated into a number of traditional tasty dishes to give it a new, and much-loved, flavor. Hellman's was so popular in Mexico that many ships, even passenger liners, carried large quantities to New York, then to Vera Cruz, Mexico, for distribution throughout much of that nation, as it became a popular condiment (and therefore profitable cargo).

Getting even crazier: the Titanic was supposed to bring nearly a year's supply of Hellman's from England to New York, then Vera Cruz, but all it was lost when the Titanic sunk. The citizens of Vera Cruz were so upset when the learned of the sinking of the Titanic and all of the precious Hellman's that they declared a *National Day of Mourning,* which was called..

El Sinko De Mayo.


Sal
Hey. I only got so many of em.
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THE SPORTS BAR / Re: Bad Crash; Well made car!!!
« Last post by Terri Yaki on Today at 08:26:49 am »
In today?s America, a law suit is in order for not having them in every car.
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THE SPORTS BAR / Bad Crash; Well made car!!!
« Last post by Ben Framed on Today at 07:42:44 am »
Qualifying round 2008, McDowell was the driver. Maybe passenger cars would be better equipped if they had factory roll cages instead of airbags?

https://youtube.com/shorts/xDCi5KeTKPQ?si=BqOWzeAmShzgNcOC
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Hi Jim,

I finally got around to using the laser on a gold lid. It was just an old rusty one that I found but as you can see, it has very little impact. It does engrave away the gold colouring but the contrast I?d poor. Black or dark coloured lids would be the obvious choice here.
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Hi Bill,

I made a counter rotating stirrer with two paddles. One paddle lifts the honey and the other pushes the honey down. You can see that there are a few air bubbles on the honey at the moment but they will disappear next time it is stirred. I don?t have issues with foam so I can?t comment on that. Perhaps Nigel has some knowledge in this area. It does sound like you are getting a lot of air into the honey.
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Phil, update on the apimay pollen traps. Still happy with them but, I got tied up pouring candles this last week and left the traps active for 5 days. Oh the beetle larva. 3 Days MAX and in the freezer.
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Les I sold completely out of creamed honey in one day, I have to reconcile the books but I think approximately 26 lbs. It is always one of my best sellers, (when I have it). I want to start doing this more efficiently.

question 1 How do you deal with the foam when you use a power tool. Other than scraping.

Question 2 No matter how I packaged the top, when opened didnt look very good. I tried inverted but then the product was on the lid.

Ive been doing mine by hand , but it is very slow an not efficient, but looks good when done.
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So this isnt really bee yard, but we did an event this weekend and had 2 new items. Honey sticks and pre-purchased honey candies. They were both a hit. It thoroughly amazed me the draw. I actually started giving the candies out to all the kids passing by. That got the kids interested in the observation hive, then the parents, then they tasted the honey, purchase complete. I dont know just found the whole thing a little strange. Never noticed how many people just walk right by without ever looking. Food for thought.
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Finally a bit of cooler weather. Daytime temps of about 19C down to about 10C overnight. Perfect for making a bit of creamed honey. The ideal temperature is around 14C so we are averaging close to that now. It means that I won?t have to refrigerate the honey for the crystals to form which is a bonus. I started with a bucket of honey that I put into my warming cabinet for 4 days. Any large crystals that were in the honey get dissolved. The bucket of warm honey is then strained and allowed to cool to about 22C before 10% seed honey is added and stirred. The photo shows the honey after 12 hours. It will now be stirred 2 or three times a day for the next three days before being put into jars and allowed to set. Many people like to use really light honeys but I?ve found that customers actually like a slightly darker creamed honey with a stronger flavour. I tend to do both styles as peoples preferences are different. It is now that I wish I had Nigel?s creamed honey machine as that would make an even better product with less manual work. It?s a good way to value add to honey as it always attracts a premium price. Return customers at the markets indicate that it is a popular product.
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