Thread: What are you working on?

Originally Posted by cudarunner

So it was time to play. I put a container that was about 1/2 full of water in and started evacuating. I can see that I'll need a deep container as it Really started to bubble. Probably need to also just crack the valve open a tiny bit at first and then open it all the way up later on once things settle down.

You just proved to yourself that you can boil water at room temperature!


http://www.jbind.com/pdf/cross-refer...ling-temps.pdf

Originally Posted by 32t

You just proved to yourself that you can boil water at room temperature!

I already knew that you could 'boil' water at room temperature, however with a hand powered vacuum pump things went a Lot Slower.

This pump emptied the container in just seconds. After I check on it in a few hours to see if it's holding the vacuum I'll try to time it.

And remember all that water went through your pump.

Nice set up Roy.
Have fun.

Originally Posted by cudarunner

I already knew that you could 'boil' water at room temperature, however with a hand powered vacuum pump things went a Lot Slower.

This pump emptied the container in just seconds. After I check on it in a few hours to see if it's holding the vacuum I'll try to time it.

Decided to go ahead and time it. 20 seconds from start to finish, I'd still be squeezing with my hand pump

Originally Posted by 32t

And remember all that water went through your pump.

I believe that I misspoke and so you misunderstand me. I didn't allow the pump to evacuate the chamber with the water in it. I was referring to just emptying the chamber when it was empty. When I played with the water I had my finger on the switch and as soon as it started to boil I shut the unit down.

With that said:

The instructions said that there would be 'vapor' being emitted during operation and that it would be from moisture in the system and or the shop that the pump was being used in. It also said that with 'Heavy Usage' that the oil should be changed quite often due to moisture getting into the oil.

This is going to be an interesting endeavor to say the least.

Originally Posted by Benz

-snip- So for my friends here at SRP I'll share Mom's recipe--->
5 oz. vodka 90 proof or better.
1 oz. Jamaican Rum.
4 large bay leaves.
1/4 teaspoon allspice.
1 stick of cinnamon.
1/4 teaspoon orange extract.
Put all the ingredients into a jar with a tight cap and let stand for 1 week or better in a dark place
at room temperature. Shake the jar once a day. When done strain out all of the solids and filter
through paper toweling. Use this stuff and you will look sharp and smell nice for the ladies.

Originally Posted by RezDog

-snip- @ Benz thanks for the recipe, I may have to try it out and see if my wife likes that one, the
commercial stuff she says smells too clove-ish

Allspice is made with equal parts of ground cinnamon, clove and nutmeg. You could put together
your own allspice and reduce the clove by half. Just a thought.

Originally Posted by Panama60

Allspice is made with equal parts of ground cinnamon, clove and nutmeg. You could put together
your own allspice and reduce the clove by half. Just a thought.

You can 'Simulate' the flavor of Allspice however REAL Allspice is the dried, unripened, mature berries from the evergreen tree, Pimenta dioca L. Merril which indeed has the flavor of a combination of cinnamon, clove and nutmeg thus the name of 'Allspice'.



Allspice, Whole | McCormick

Thank you, Roy.

I only use Allspice on occasion so I buy it in the whole berries as it helps keep the oils intact. Once a spice is ground or otherwise broken that allows the oils to start to deteriorate. Just like fresh ground pepper is much more flavorful than the one that's been ground for you.

If you ever need 'Cracked Black Pepper' buy the whole and lay a few at a time out on a cutting board then using the side of a wide knife place the knife on the berry then use your hand to press down and Viola! Fresh Cracked Black Pepper.

I do the same with whole allspice but then use the cutting edge to finely 'grind' it/which I did for this Bay Rum Recipe