PAST CT fall GTG Nov 5th 2016

[Mattyo]

Still stuck at work

 

[malk315]

A preview, finally got the RPi set up to read the load cell data.
Couldn't get good exposure on the screen and machine at the same time so the video is a little crude, camera in one hand, operating saw/dyno with the other.
My initial reaction was mild disappointment but quickly realized that this is raw unfiltered data, so by far better than what the m'cycle brake was spitting out.
My 20kg LC is unresponsive for whatever reason, had to use the 10kg, seems to be well within a usable range, with a stock 036 anyway.

I have a schedule conflict for tomorrow, probably won't get down there until late morning, maybe noon-ish...

Wow. Way cool. Looks like the amplitude is much tighter and not nearly as crazy out of control as some of the raw data from the motorcycle brake setup. Only way to know how bad is to sample at 400 Hz and try some filter settings. We can check it out tomorrow. Bring your soldering iron in case those lousy wires fall off! Bill you never cease to amaze. Great work.

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[CR500]

I feel like I'm there

Saws showed up.

I feel like I'm there lol

 

[huskihl]

Setup with Mike Canadian farm boy:

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Mike is such a gtg hoe.

Have fun guys

 

[Redfin]

My wife's parents were good friends with an Italian couple that owned a local steak house (was very popular). They gave her a marinate recipe for the venison. My venison is NEVER gammy! She won't tell me the full thing, but it includes Olive Oil, Kiko Man Soy Sauce, and sliced ginger root.

I butcher myself, and like making 4" long backstrap steaks for the grill.

I have found with all the deer I have ever killed Mike is to get them hanging and cooled down asap. Blood out and chilled takes away the field taste.

We cut out the loins (which get eaten the same night) straps, rumps whole. Rear steaks get cut up for stirfry and all else gets ground to sausage and burger. Burger gets 15% bacon mixed. Yum.

 

[dall]

we want lots of videos i have to work tomorrow and hope you guys have good weather and good times

 

[Canadian farm boy]

Mike is such a gtg hoe.

Have fun guys

 

[Moparmyway]

Looks like the Husky next to the gas can is nervous, it piddled a bit

 

[RI Chevy]

Already starting to drop screws.

 

[Deets066]

Looks like the Husky next to the gas can is nervous, it piddled a bit

Them hooskies know their place on the floor.
The stihls only been there a day and the found the shelf

 

[malk315]

Looks like the Husky next to the gas can is nervous, it piddled a bit

Yeah there's a full rack of "super stihls" next to it some dressed in black war paint! I would be nervous....

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[Deets066]

I can't believe CFB hasn't piss revved a few saws yet

 

[malk315]

I can't believe CFB hasn't piss revved a few saws yet

Ran my 262. Honest that is all we ran today... 3 cookies with my 262 thats it... Oh and cutting dead wood for the fire... Used junk chain on 372... We been mostly setting up!

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[Canadian farm boy]

I can't believe CFB hasn't piss revved a few saws yet

I fondled your black beauty a bit. Nice looking saw. Clean as chit. I hope it runs as good as it looks

 

[Deets066]

I fondled your black beauty a bit. Nice looking saw. Clean as chit. I hope it runs as good as it looks

Tie your boots tight before you run it....

Liable to pull ya right out of em

 

[kr5258]

I have a schedule conflict for tomorrow, probably won't get down there until late morning, maybe noon-ish...

Sounds like a stop at the swap meet is the conflict...

 

[drf256]

And if someone feels like picking up tomatoes, extra Virginia olive oil and a pound of paper thin sliced prosciutto di Parma, it will add to the Italian Asian fusion meal

 

[drf256]

And basil

 

[drf256]

Doc please save one MOFO sticker for my 262xp raffle saw you and Dan built...it's crazy strong and worthy!

You got it pisano

 

[MustangMike]

I have found with all the deer I have ever killed Mike is to get them hanging and cooled down asap. Blood out and chilled takes away the field taste.

We cut out the loins (which get eaten the same night) straps, rumps whole. Rear steaks get cut up for stirfry and all else gets ground to sausage and burger. Burger gets 15% bacon mixed. Yum.

I hope you are not saying you grind the backstrap!!!