What did you build this week?

Jimbonaut

Over 1,000 Posts
DTT SUPPORTER
Brodie said:
No so impressive but I finally got around to putting up some books to hold my drill and impact driver.

Dude where'd you get that sign? I'd love one for my garage 8)
 

Brodie

Gold Coast, Queensland
DTT SUPPORTER
They are rad huh. Made by Sonic nearly 4 years ago. Don't know if he still has a few but it could be time for a new batch...
 

spotty

Vmax...why,yes i think i will
jag767 said:
Trying something different. Have to make the linkage and valve tubing yet, but so far so good.

thats an awfully restrictive looking exhaust but top marks for the steampunk look
 

irk miller

You've been mostly-dead all day.
DTT BOTM WINNER
 

jag767

Over 1,000 Posts
Lol. It is just fancy exhaust after all ;D. Made more progress. I'm amazed how easy this is.
 

Attachments

  • tromboneupdate.jpg
    tromboneupdate.jpg
    2 MB · Views: 122

Sonreir

Oregon
DTT SUPPORTER
I built a seven course Italian meal on Sunday.

Amuse Bouche

Fried Faggotini, filled with crab meat, ricotta, and tarragon. Dressed with buerre blanc. Served with a cocktail of our own making: Grappa, orange juice, and topped with prosecco. Blood orange sorbet islands finish it.

Course One

Sea scallop seared in thyme-inflused butter and served over porcini risotto. Topped with fresh basil oil.

Course Two

Springtime minestrone served with toasted ciabatta and fennel honey butter.

Course Three

Antipasti salad. Dressed romaine, radicchio, and arugula accompanied by roasted red peppers, marinated artichoke hearts, kalamata olives, and fresh mozzarella.

Course Four

Fresh homemade semolina linguine tossed in a sauce of bonito-infused butter, lemon juice, thickened with egg yolks and finished with white wine. Topped with shrimp that were pan fried in butter, shallot, and fresno chile.

Course Five

Italian melons and figs, served with a variety of cheeses and crispy flat breads

Course Six

Slow roasted salmon, fennel, and cherry tomatoes. The salmon was then hard seared and dressed with sweet red pepper Italian meringue. Sauteed green beans with buerre blanc accompanied.

Course Seven

Olive oil and semolina cake, soaked in lemon, honey, and lavender syrup. Home made amaretto gelato with honeycomb crumble and divided by tempered white chocolate.
 

Attachments

  • 20180527_230216.jpg
    20180527_230216.jpg
    611.3 KB · Views: 111
  • 20180527_222253.jpg
    20180527_222253.jpg
    705.2 KB · Views: 104
  • 20180527_212237.jpg
    20180527_212237.jpg
    88.7 KB · Views: 110
  • 20180527_202747.jpg
    20180527_202747.jpg
    843.3 KB · Views: 114
  • 20180527_194301.jpg
    20180527_194301.jpg
    751.1 KB · Views: 109
  • 20180527_190848.jpg
    20180527_190848.jpg
    873.5 KB · Views: 111
  • 20180527_183354.jpg
    20180527_183354.jpg
    775.9 KB · Views: 113
  • 20180527_174619.jpg
    20180527_174619.jpg
    830.7 KB · Views: 109

sebwiers

New Member
Built camp and some band lighting at a post-apocalyptic camp out near Omaha.
 

Attachments

  • 20180526_083856 (1).jpg
    20180526_083856 (1).jpg
    3.6 MB · Views: 111
  • 33748326_10210901039514801_3139074648981897216_o (1).jpg
    33748326_10210901039514801_3139074648981897216_o (1).jpg
    65.5 KB · Views: 114

cxman

Over 1,000 Posts
DTT SUPPORTER
Sonreir said:
I built a seven course Italian meal on Sunday.

Amuse Bouche

Fried Faggotini, filled with crab meat, ricotta, and tarragon. Dressed with buerre blanc. Served with a cocktail of our own making: Grappa, orange juice, and topped with prosecco. Blood orange sorbet islands finish it.

Course One

Sea scallop seared in thyme-inflused butter and served over porcini risotto. Topped with fresh basil oil.

Course Two

Springtime minestrone served with toasted ciabatta and fennel honey butter.

Course Three

Antipasti salad. Dressed romaine, radicchio, and arugula accompanied by roasted red peppers, marinated artichoke hearts, kalamata olives, and fresh mozzarella.

Course Four

Fresh homemade semolina linguine tossed in a sauce of bonito-infused butter, lemon juice, thickened with egg yolks and finished with white wine. Topped with shrimp that were pan fried in butter, shallot, and fresno chile.

Course Five

Italian melons and figs, served with a variety of cheeses and crispy flat breads

Course Six

Slow roasted salmon, fennel, and cherry tomatoes. The salmon was then hard seared and dressed with sweet red pepper Italian meringue. Sauteed green beans with buerre blanc accompanied.

Course Seven

Olive oil and semolina cake, soaked in lemon, honey, and lavender syrup. Home made amaretto gelato with honeycomb crumble and divided by tempered white chocolate.

now im coming to ride the cobra and eat dinner when do i book my flight???
 

CarbsAndCylinders

Careful With That Axe Eugene
What a fantastic dinner! So do we now need a new topic: "What did you eat this week?".

Sonreir said:
I built a seven course Italian meal on Sunday.

Amuse Bouche

Fried Faggotini, filled with crab meat, ricotta, and tarragon. Dressed with buerre blanc. Served with a cocktail of our own making: Grappa, orange juice, and topped with prosecco. Blood orange sorbet islands finish it.

Course One

Sea scallop seared in thyme-inflused butter and served over porcini risotto. Topped with fresh basil oil.

Course Two

Springtime minestrone served with toasted ciabatta and fennel honey butter.

Course Three

Antipasti salad. Dressed romaine, radicchio, and arugula accompanied by roasted red peppers, marinated artichoke hearts, kalamata olives, and fresh mozzarella.

Course Four

Fresh homemade semolina linguine tossed in a sauce of bonito-infused butter, lemon juice, thickened with egg yolks and finished with white wine. Topped with shrimp that were pan fried in butter, shallot, and fresno chile.

Course Five

Italian melons and figs, served with a variety of cheeses and crispy flat breads

Course Six

Slow roasted salmon, fennel, and cherry tomatoes. The salmon was then hard seared and dressed with sweet red pepper Italian meringue. Sauteed green beans with buerre blanc accompanied.

Course Seven

Olive oil and semolina cake, soaked in lemon, honey, and lavender syrup. Home made amaretto gelato with honeycomb crumble and divided by tempered white chocolate.
 

Brodie

Gold Coast, Queensland
DTT SUPPORTER
I built a new letterbox to replace the old fence and falling apart wooden box.
 

Attachments

  • IMG_20180604_104913_752.jpg
    IMG_20180604_104913_752.jpg
    46.3 KB · Views: 536

DTT Bike Of The Month Gallery

DTT Light or Dark

www.jadusmotorcycleparts.com
shop.themotoworks.com
www.cognitomoto.com
https://www.townmoto.com
www.speedmotoco.com
www.lostapostle.ca/
www.sparckmoto.com
Top Bottom