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Janito's bench


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Even though the fiddles were stripped you never get all the it out. So it will remain sealed if you will. IME I think Joe's colors/stains and balsam ground work best on unfinished wood.

I agree.

 

This one was not stripped and had the same treatment, more or less. 

 

And a couple of shots (middle and right :)) to show how deceptive single photos can be.

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Looks great! love the wood...Yup, Joe's stuff s great, It's the best imo....What I love about Joe's stuff beside the spectacular Amber top coat varnish, is that if I want to incorporate my own things in for grounds, that it has always proven compatible.

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I agree.

 

This one was not stripped and had the same treatment, more or less. 

 

And a couple of shots (middle and right :)) to show how deceptive single photos can be.

You know you're taking all the fun out looking at beautifully varnished instruments. :)   What if it's really pink or green instead of the color of a ripe chestnut!  I wonder if standardized color coded swatches could be useful along side pictures, e.g., http://www.orpheusmusicshop.com/colour-swatches/SL272.html     Probably not, because the color swatches will not be affected by  different incident lighting.   Although it would probably be good for verbal and written descriptions.  Sorry for going all nuts on the topic.  I'm approaching my first varnish application.   :wacko:  

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The couronne was nice; the orange muffins were inedible.

Thank you for the correct name of this bread. I ordered some Muscovado and will attempt to make one. The fiddle in post 127 looks very nice. I like the colour and transparency.

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I often read that some makers record everything about their making process.

 

While I am probably the antithesis of that approach, it struck me recently that there are occasional circumstances when I break my own rules:

I think of baking as edible (usually) chemistry.  We have family (extended) has cooking throw downs a few times a year.  This Sunday the theme will be "appetizers" so almost anything goes.  Here's my sauce to go with the tamales I'm making.  Nice color, but I wouldn't put it on a violin.

 

Cheers,

Jim

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I see that you are not giving away any secrets...

It's your bench, I don't want to cross any etiquette lines.

 

As many large dried chilies (Anaheim, New mexico, California, or Pasilla) you can fit single layer on a baking sheet.

4-5 Garlic Cloves

2 teaspoons ground cumin

1 teaspoon salt

2 teaspoons all-purpose flour

2 teaspoons olive oil or melted shortening

 

Want more?

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 colours are pretty close to 'true'.

 

On reflection, this is a pretty stupid thing to say having shown in post #141 how light can change the colour 'tone' picked up by the camera.

 

It is magical how the colours change in the very transparent varnish!

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