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  #361  
Old 04-03-2013, 05:55 PM
deejayoh's Avatar
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Default Re: Starting new 36" build

Great info Brickie and Tex! thanks.

Got the brown coat all on today. Cleaned up the brick on the arch and chimney. I think she's looking pretty good! I kind of like the taupe shade of the wet brown coat, but SO says something lighter.
Starting new 36" build-wp_000303.jpg
I'm headed to the concrete supply tomorrow to look for acrylic final coat + coloring.
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  #362  
Old 04-03-2013, 08:26 PM
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Default Re: Starting new 36" build

Gorgeous! Wow - love the landing, the stone is breathtaking...beautiful!
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  #363  
Old 04-04-2013, 06:06 AM
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Default Re: Starting new 36" build

DJ,

The mosaic turned out very nice along with the polished concrete. How's the foot doing?
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Last edited by UtahBeehiver; 04-04-2013 at 12:51 PM. Reason: typo
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  #364  
Old 04-04-2013, 09:14 AM
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Default Re: Starting new 36" build

Quote:
Originally Posted by UtahBeehiver View Post
DJ,

The mosaic turned very nice along with the polished concrete. How's the foot doing?
Thanks Russell. I am pretty ambulatory now, but still rehabbing. Because of where the bone spur was, they had to detach/reattach my achilles, which means it's at least six months to get back to a normal activity level. It's been a rough patch, but definitely improving.

We had our annual "spring tease" here - a week of great weather that make you think summer is about to start. Today we are slammed back into reality:

Starting new 36" build-weather.png
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  #365  
Old 04-04-2013, 10:25 AM
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Default Re: Starting new 36" build

I like the stucco/stone combination, and the brick color compliments the veneer nicely too.
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  #366  
Old 04-04-2013, 12:54 PM
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Default Re: Starting new 36" build

Sucker hole here too. A few nice days but suppose to be rainy this weekend too. What did you coat your counters with? I was not pleased with the Lithium sealant I used and going to take off after I get the dome done since I have to repair my counters due to winter damage.
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  #367  
Old 04-04-2013, 01:20 PM
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Default Re: Starting new 36" build

I initially used some sealer that I bought from the concrete supply store. But after the winter, I have started using "Butcher Block Sealer" from Home Depot.

I did a bit of research on the concrete counter forums on what they recommended, and there seemed to be the most consensus on beeswax+carnuba wax. The Butcher Block Sealer was one product recommended as food safe.

I have taken to treating the counters every month or so. It keeps up the water resistance and leaves a nice rich glow. The sealer is pretty cheap - I think it was $9 a bottle, and I am guessing I can get maybe six treatments out of a bottle. Side benefit is that it works really well on wooden peels and cutting boards too.
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  #368  
Old 04-08-2013, 04:26 PM
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Default Re: Starting new 36" build

Got a bit more nice weather, so I was able to finish the stucco. Yeah! Now it's just a bit of quarter round trim in the eaves, pea gravel around the base, some cleanup - and I am off to the "what's cooking" section full time.

Here's the housing pre-stucco, all taped off because I make a mess with a trowel
Starting new 36" build-wp_000310.jpg
90lbs of stucco mix - probably 30lbs more than I needed. But it comes in bags that size.
Starting new 36" build-wp_000311.jpg
And the finished product
Starting new 36" build-wp_000312.jpgStarting new 36" build-wp_000314.jpg

And just because I have one picture left - here's the baguettes I made yesterday! They came out pretty well for my first try - but I think I needed my oven a bit hotter because the crust wasn't as golden as I would have liked
Starting new 36" build-wp_000308.jpg
brickie in oz, Gulf and dvm like this.
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  #369  
Old 04-08-2013, 04:54 PM
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Default Re: Starting new 36" build

Very nice work, it looks great.
Baguettes are often cooked a bit hotter and faster, they are thinner and the heat can penetrate to their centres more easily.
This is good for WFO's because it takes the sting out of the oven so the next batch of bigger loaves can be loaded in and cooked at a slightly lower temp.
I read somewhere that the pizza was actually originally a bakers snack that was cooked hot and fast before they loaded their ovens with other breads.
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  #370  
Old 04-08-2013, 05:05 PM
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Default Re: Starting new 36" build

Looks great DJ,

One day I hope to have a finished look .
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