Aye Man I wanted to thankyou for all these FA 50 videos I plan on doing this same kit with my Fa 50 and I will definitely be watching these again for clarity I appreciate it keep up the good work and your cat looks awesome by the way lol
Thanks a bunch, Currently digging around to find a few more parts I need. Hopefully later this year I will start the complete restoration video series. FYI, the 60cc kit from Treatland did give me the bottom end torque I was looking for. Did not give me more speed but did give me a solid 25mph without any bogging down. I plan to change the gear/sprocket ratio to get me to 35mph max speed. anything more than that would be rather risky for this light weight of a bike but will make keeping up with most in town traffic safe and reliable.
You are absolutely wrong to season with olive oil as its smoke point is way too low & wont withstand higher temperatures (but you do you). Try, grape seed or peanut oil. My “bumpy Lodge slides an egg fine. Saying that, I’m considering smoothing out one of mine & your method looks good!
I use olive oil or lard to keep things as natural as possible. Never tried peanut oil, gonna have to try that someday. A lot of the "seed" oils such as grape or rape seed I stay away from due to chemical processes to extract the oil in some factories. You do not have to get it as smooth as I did, I just wanted to see how far I could go without losing the micro pores in the iron that the seasoning binds to. 80-100 grit is more than enough.
Try .5 : 1 ratio on sugar water. The thinner syrup is closer to nectar consistency and will stimulate them to draw comb and raise brood. Add some pollen sub for protein.
Thank you for the suggestion. Changed the 1:1 out for that right after you made that comment. There was a little honey bee GPS confusion for the first 8 hours today but now they are solid on the new location in the shade about 15 feet away. But now no more heavy bearding at the entrance 24 hours a day like it was the last 3 days. Seems to be a much more happy box in just a hand full of hours.
Thank you for the walk through! Love riding my FA50 but probably should switch out the tires that are dry rotting. Did you end up doing the rear tire as well?
I am super behind on the moped project, I will be replacing the rear tire much the same as the front but first I have to do a burnout and blow up the old rear tire. This will be happening very soon.
My Sister and I don't want to see another possum for a long time 🤣 Just recently, we had to trap and safely relocate 6 possums from her property. They entered the home, when the Mother went missing. Not sure what happened to her. Of course, they were searching for available food and shelter. It quickly became a problem. They brought fleas with them and pooed everywhere. I do not recommend touching them. Also, their fecal matter can be contaminated with airborne illnesses. None the less, they are fascinating creatures.
That's a baby! And the opossums can't carry rabies their body temperature is too high and it kills the rabies So don't ever worry about them having rabies and biting you.
Came across this video and thought the design goes beyond the usual, so I'm gonna try it. You gained a new subscriber from it. I'm curious what you feed your chickens in, if you don't mind sharing.
I used one of these to feed crushed oyster shells since they are considerably more expensive than regular chicken feed, and a second one for grit during the winter when they mostly stayed inside.
Dear everyone, Making cast iron smooth like this makes the seasoning flake off later. If you want to sand the cast iron pans, then do so using 80 grit paper with a flat object, and do so evenly around the entire pan (this guy used an electric sander that was always sanding the center of the pan, while he did his best to evenly sand the edges, so the center of his pan is thinner than the outter edges), and only do so by hand, and only for about 10 minutes, no more. You WANT the pitting in these pans, as it's a part of how it remains "stick-free".
I have 7 CI - 4 that I use regularly. 2 * 12 inch. 1 * 8 inch. And a 8 inch squared griddle/grill pan. Also another griddle that I don't use much (all those are lodge). Also a large not-enameled dutch oven that I rarely use that I think is not lodge (don't remember the brand). The 4 that I use? Yeah, they had the "lodge roughness". But they season just fine and are ridiculously non-stick. I wouldn't say perfect only because I don't usually do fried eggs where you just want them to slide around - so they aren't tested for that. But I love those main 4 that I use on a very regular basis. Hat tip for seasoning... I love making and then using clarified butter or ghee. Super high smoke point and zero chemicals. Having the bottom few layers of seasoning be over 450 F is nice for when you want to do higher heat cooking. And extra virgin olive oil is nowhere near that level of smoke point. I do commit heresy... I strip my 4 main pans about once per year and re-start the seasoning. The first 2 or 3 layers immediately and always with clarified butter. By the time I am done with that process, they're good to go. But then after a year of cooking where I do use various other oils or fats, I'll notice an occasion where the smoke point seems to have lowered and been overcome during a round of cooking... time to strip and re-season so that there is no smokiness. I could prevent that by ALWAYS using only clarified butter when cooking, but when doing deep frying, using that much clarified butter just isn't the right way to go... and then a few more layers of this or that and the next thing I know, I'm doing a bit of high-heat cooking and start seeing a small amount of smoke... and I just do the strip and re-season. To make clarified butted (in large batches)... I take 9 pounds of unsalted butter and put it in a stainless steel stock pot. melt it on low heat until it's all melted. Turn up the heat a little bit (still pretty low) for about 20 minutes. Skim off the milk solids that float. What's left is water underneath and pure butterfat on the top. Turn the heat up to a solid medium and keep a close eye on it. The water will steam up through the butterfat and escape. Keep skimming any milk solids that come to the top during this process. Watch for when the steam slows down. This is a sign that very little water remains. Remove from the heat and let it cool for an hour or three to make sure that all remaining water separates downwards from the butter fat. Ladle off the butterfat into canning jars. I like using the half-pint (one cup) canning jars for this because bigger canning jars are harder to get to the bottom once you've used most of the jar. The 9 pounds of butter turns into a bit over 14 jars of half-pint clarified butter. Put the lids and rings on. Put all but one in the freezer and they are good for at least a year. Keep one out that you use for seasoning and for your cooking fat. When I take the last jar out of the freezer, it's time to go shopping for another 9 pounds of butter to make another batch. The process I describe above does lead to at least mild browning of the milk solids that sink to the bottom, so it is probably more "ghee" than "clarified butter". Another fun thing to do on this is to make a 1/4 size batch (2 or 3 pounds) where after the first round of removing the floating milk solids (20 minutes in or so?) - I'll add either garlic powder or crushed red peppers. If you do this, you MUST use multi-layer thick cheese-cloth when pouring into the jars to strain out the particulates. The butter fat will absorb the flavoring of the garlic powder (garlic-infused ghee) or the spiciness of the peppers (which is actually an oil!) (pepper ghee). The peppers do a better job than the garlic at absorbing flavor. If you do this, make sure they are specially labeled and used as cooking oil only and not as seasoning - especially on a freshly stripped pan.
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Thank you for pointing that out. I did notice one of my buckets in my bucket garden has faded from the sun over the last 5 months. I will keep this unit out of the sun when not in use to keep it going for a while.
When you read the ingreedients in that spray can of Wal-Mart "Extra Virgin Olive Oil" made me think that it's not truly extra virgin, at least not by European standads. From the label: Caution: Contents flammable" The olive oil is flammable under the right conditions but the propellant is nitrous oxide and/or carbon dioxide.
I’m amused by your mania with thelodge pans. In my home in Spain, I had a large pan that was the most perfectly seasoned pan you’ve ever seen, truly smooth as glass. I did it as you do, with olive oil, which many people think is a mistake, but it’s truly excellent. I was serious about the seasoning, so the thing that bothers you, the rough texture because of the sand marks. Turned out to be a helpful thing. I lightly seasoned the pan after every single use, and it’s my feeling that the rough surface of the pan catches , and grabs onto those bits of olive oil seasoning, resulting in a surface that would be smooth enough to ice skate on.
I agree with you. I used to have a Lodge pan and I didn’t worry about the sand marks at all. I used it , cleaned it , oiled it with olive oil just like you , and slowly after many uses , it developed a good smooth seasoning. There is no need to speed up the process and start sanding it. Saludos desde New York City
