World Martial Arts Tournament : Dragon Ball Z.
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My Namekian walkthrough of the World Martial arts Dash Quest.
Doosan MX2500LST Machining Bearing Cage for Carl’s Cycle Supply
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Dry running a Knucklehead crankshaft bearing cage for Carl’s Cycle Supply. Feed speeds are 2-4 times what I will be running in heat treated steel. Every feature is machined twice to produce a burr free stable part.
Foundations – What You Need to Know
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OK then, you have done your site investigation, the outline planning is through and you are ready to start designing your foundations. Here’s what you need to know.
There are five main types of foundation common to low-rise buildings within which category domestic housing falls. What type of ground you are building on will determine what type of foundation you will need to use.
Foundations and how they work.
· Trench Fill
· Strip Foundation
· Wide Strip Foundation
· Raft Foundation
· Piled Foundation
One Important note. When you expose your trench you need to get building control, NHBC or an independent structural engineer to inspect your ground prior to pouring your foundations. Forgetting to do this could mean digging up your foundations as a worst case, especially if the ground is not suitable for the type of foundation you intend to pour.
Stay safe get your inspections done.
Trench Fill.
Trench fill refers to a technique used to fill up deep foundations trenches. What happens is this, you go to site and dig out for your foundations, but you end up about 1600 or perhaps even 2000mm below ground level. Well obviously you don’t want to fill all of that depth with good strong foundation concrete, so you order a weak concrete mix from your ready mix company and pour that into the trench until you reach the depth at which you propose to lay your foundation concrete.The trench fill needs to be only as strong as a good supporting soil, to provide a suitable base for the strip foundation.
Strip Foundation.
A strip foundation is the simplest form of house foundation. It consists of a Gen 1 grade concrete laid to a width of 650m wide and usually to a depth of 350mm, with reinforced steel to either top or bottom of the foundation or in some cases both. It is preferable to have an engineer design the foundation for you, and provide you with dimensions prior to starting. Strip foundations are being replaced with wide strip foundations and are now relegated to supporting internal walls within the dwelling.
Wide Strip Foundations.
Wide strip foundations are similar to ordinary strip foundations except that they are wider. They are made wider in order to spread the load over more area of soil. The wide strip foundation is usually used in poorer bearing soil conditions.Wide strip foundations are usually 1 m wide x 450 mm deep, with reinforced steel to either top or bottom of the foundation or in some cases both, although an engineer can specify other dimensions depending on ground conditions and the load being imposed onto the foundations.
Raft Foundations.
Basically this is a slab of concrete laid over the base of the house with reinforced steel supporting the concrete. While the raft foundation is still used it is slowly going out of fashion, as there is a tendency for the raft to tilt in very poor soil conditions.
Piled Foundations.
As good quality sites become scarce, the poor weak soils that previously had been unexploited are now being built on. Weak or fluid soils or soils that contain a large proportion of compressible elements are prime candidates for piling.A pile is simply a square length of concrete with four reinforced steel bars running through it.
The pile is normally 350mm square depending on engineers specs and can be anything in length from 4m to 12m.The engineer specifies how many piles are required to support the house and where they need to be placed. This is normally at junctions and intersections within the house.Simple piles are driven into the ground using a ram. They are pounded down until they refuse. That is they won’t go down any further.
Once all the piles are driven in the tops are cut off leaving only enough to steel exposed to tie into the beams. Next a mud-mat or 50mm layer of concrete is laid over the site. Then the line of the house is marked out as well as all internal load-bearing walls. Then a small retaining wall is built to either side of the piles in order to form a trench within which the foundations can be poured.
Once the block work has been completed, reinforced steel is placed into the area where the concrete will be poured and as per engineers designs is laid and tied to form a steel cage that forms the basis for the foundations. These are tied into the top of the piles. Once the steel has been laid, fitted and tied the concrete is then poured in the same manner as you would pour a strip or wide strip foundation.The concrete is agitated using a poker in order to get all excess air bubbles out of the foundation.
All you have to do now is wait until the concrete hardens and you can start building your house. Normally with piled foundations you use pre-stressed slabbed floors. This is a very safe and fast method of building.
CNC advance cutting collapsed tools
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CNC broach sharpening of D (single flat) tool and bearing cage broach
Cooking Filet Mignon
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Filet mignon is French, of course, with filet meaning “thick slice” and mignon meaning “dainty.” Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat. This also means that the meat lacks some of the flavor held by meat that has the bone attached. In order keep the flavor, you must cook filet mignon quickly. This can be done a variety of ways, including broiling and grilling.
It should never be cooked beyond medium rare, because the more done it is, the less tender and more dry it becomes and the more flavor it will lose. You should always use a dry method of cooking, even when it will be a quick method. Methods of cooking that are dry are such types as roasting, pan frying, grilling, broiling, etc. Since this cut of meat is more dry than others, you will not want to cut the meat to check to see if it is done. Instead, you should touch it. The touch-method of checking is not as hard as it may sound:
1. If the meat feels hard or firm, it is too done.
2. When the filet mignon is soft when you touch it and your finger leaves an imprint, it is rare.
3. If it is still soft, but leaves no imprint, and is slightly resilient, then it is medium rare (best for this particular type of meat).
The reason filet mignon is often wrapped in bacon (this wrapping is called barding) is because this particular cut of meat has no layer of fat around it. The bacon not only adds extra flavor to the filet mignon, it also gives it the fat necessary to keep the meat from drying out. This is a concern since the strips are so small in filet mignon and they have less fat than most cuts of beef.
What to serve with Filet Mignon
Since the flavor of filet mignon tends to be quite mild, many people prefer to serve it with sauces, either smothering the beef or as a dip. There are many different choices for the best sauce for filet mignon and most depend solely on the person’s particular flavor preference. Some consumers prefer to have a certain type of steak sauce for dipping and some may prefer a marinade to add flavor during cooking. Either of these can turn out well.
Wines & Filet Mignon
There are many different types of wines that are good to serve with filet mignon, and determining which one will go best with it depends largely on the flavor of the sauce. This is especially true if the sauce is rather strong, or has a flavor that is stronger than the filet mignon itself. The best wines to match with filet mignon are dry, red wines such as Merlot. If your preference is a sweet wine, you may want to consider trying a White Zinfandel (if this is your choice, though, you will not want to use very much pepper on the filet mignon). If you are a white wine drinker, the best match for filet mignon will be a rich Chardonnay.
Tips for cooking Filet Mignon
-When selecting tenderloin or slices, choose the lighter color over dark red. This indicates more marbling which makes it more tender. This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.
-Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.
-Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).
-Cutting into the meat to check doneness lets precious juice escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. -If it is soft, but slightly resilient, it is medium-rare. The minute it begins to feel firm, it is overdone.
-Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The barding also adds flavor.
-Cubed tenderloin is a popular choice for fondue hot-pots and shish-kebabs.
-To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.
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