A whole specialty frozen custard or gelato shop featuring native edible species flavors would be amazing... if only the right research and target market was established first.
I find a online bases business might have more success, I don’t know how complex posting frozen stuff would be but maybe you could post the custard/ice cream base for people to freeze themselve.
I don’t frequently comment on RU-vid, or in general, but I wanted to let you know that you were the inspiration for a high school guy to start wood turning. I’ve been at it for a few months now and have made many bowls and pens with my fair share of mistakes, but I wouldn’t change a thing! Thank you for your great work.
@@lil_devil__ find yourself a local metal shop. I’ve made many brass and aluminum pens on a lathe and they will last longer than anything made out of wood
I LOVE this video format. You instructions in the kitchen are clear and your storytelling is smooth. Always followed up by incredible craftsmanship on the lathe. You're definitely my favorite creator!
Really neat series, I hope you're able to keep up with it, I'd hate for you to get burned out or stop doing this kind of work. If you ever feel your content is getting stale, boring, repetitive, or lacking in any way, just know that it's not, you're doing an incredible job making incredible content and incredible quality wood products. Don't let anyone tell you otherwise
I'm a native spanish speaker and my family has always absolutely adored piñon ice cream and it's not util today that I know what that ice cream was made of, I never tried the ice cream because the name didn't sound very appetizing but i also never bothered to look it up, who would've thought I'd leard this in a woodworking channel, thanks for teaching me :)
Love the content of your channel, especially this episode with pine wood! A small recommendation, if you allow it, use a more sap-infused wood, I think it will look better. In Europe and especially in Romania Carpathian mountains above 1400m, there is another pine with edible nuts, called Pinus Cembra, in Romanian its called "Zâmbru". I hope you revisit this episode again!
So glad you made that short about not wanting to be a "short" channel and needing more regular views. I now try to watch your shorts and videos. And if I don't watch much I still always like them both because I love your channel and would hate for you to have to stop making them
I remember back in the sixth grade, one of my elective teachers showed us how to find and eat pine nuts from the forest. They were covered in sap. he actually showed us edible things from the forest a lot, like stinging nettle and high bush cranberries. He was cool
I can’t get it out of my head but I find it both amusing and unnerving that you use a mature version to serve the baby version of the wood you’re using. Something cannibalistic about it. And you said you overthink things! Great content, keep up the good work.
I love the videos you do of project + recipe from the same tree. I adore foraged native recipes and I love seeing the project your make that relates! Definitely keep doing this style!
I always look forward to your videos! If you wouldn't mind, it would be amazing to have captions, I have an audio processing disorder that causes me to mishear words often, and without captions occasionally there are sentences that I simply cannot understand it! Thanks!
Justin, long time lurker, first time commenter. Want to let you know that your content is oddly calming and incredibly educational+ satisfying at the same time. Watching you has cemented the thought that I want to try my hand at woodworking. What advice would you give to a brand new woodworking student and what would you suggest in terms of beginner's tools?
You mentioned the bitterness thing! My mother got that from I don't even remember what, had it for about as long as possible, totally sworn off pine nuts from now on.
I watched the whole thing, it was pretty fun to watch. I didn't even know about pine-mouth syndrome, so maybe I should be more careful about eating them raw (since it's my favorite way to eat them) but I didn't even know you could roast them lol. This looks very interesting to try!
Here from the short - I had no idea pine nuts are from pine cones, how cool! I wonder if some species don't have the pine nuts or if I was just super unobservant growing up
I'm working on my first woodworking project: refinishing a pine dining table. I just finished my sanding (80, 120, 220) first with an orbital sander and then by hand to get rid of potential swirls. I'm really happy with how the sanding came out but I have no clue how to actually finish the table. What would you recommend I use/do? I don't want to stain the table, from what I gather pine stains very unevenly. I just want to make the grain stand out with a nice sheen and make those subtle colors pop, while protecting the wood underneath from potential food and drink spills.
Justin... Hi. You're great. What lathe do you use, it's a silent beast... So quiet. So smooth. It's a beauty. Also, are your knives flexicut? Have you thought about morakniv because I use them and they're siiiiick. Much love from the UK.
Hey bro I was wondering if you know what a hurl is if not it's a piece of Ash wood carved into a flat bat and I was hoping maybe you could make a video or short on them
Just another thought. When do you post? I don't think I'm aware of that. I know that Bourbon Moth, Serpa Design, Bernadette Banner post on Saturday afternoon and I look forward to coming home, having lunch and spending the next couple of hours watching them. Some of my other favourites post on Sunday afternoon. Do you have a regular slot? Posting on a Tuesday morning won't get as many views as at the weekend or Friday evening.
Custard is like an egg and cream sauce... Gelato is italian ice cream that's usually made similarly to a custard and then frozen.... Ice cream is an umbrella term for different frozen dairy things.
Ik you probably hear this a lot but- Love your videos, be safe with those wood carving/cutting machines. I'm not as skilled as you, but regardless of skill it's always good to be safe. Im sure no one, at least- not me, would want you to get hurt.
why have americans started calling ice-cream "gelato"? Gelato in italy just means ice cream, so I'm wondering why you switched from ice cream to gelato..
