I've been looking forward to making one of these for years. I'm finally able to start. I have an inconvenient door between the living room and a seasonal room/sun room. The original door is a freakish cut-down of what used to be a mobile home main entrance door...and it is 40 years old. Ugly, not fully functional...but still useful for temperature control and privacy. I have a complicated idea that this video has helped solidify. Maybe a ridiculous idea...but...I have time. LOL. Desired Features: 1. Easily removable. Sometimes we don't want the door at all for a while. 2. Split: Top and bottom can open separately or be 4. removed separately. 3. Insulated: When it is closed it is because it is very cold or very hot in the seasonal room. 4. Window in Top half. 5. Removable insulating panel for top half, Stored in/on bottom half. 6. It doesn't really need to have a knob/lock...just some kind of pressure fit closure would work...like it has now. Wish me luck. Haha.

this guy is good

Just change the door

What caulking? Thanks, Greg Looks great!

This was absolutely fascinating to watch!!! I want my front porch to look just like this!

Thanks for sharing. Great process, but I didn't catch the plywood thickness you used. I assume it is 1/2" since it looks like it next to the 2 sheets of 1/2" you placed on the table. That comes to 1.5" thickness, which seems fine. But overall, I feel that doors can be made in a number of ways, but the reason certain ways are preferred is due to the warping issue. To me, an important test of whether a door-making method is good, is if the door does not warp over time. What say you on this? I assume plywood is somewhat stable, but it certainly does warp during storage, I find.

How did you make that jig? Thanks!

How did I find this video?

Excellent video, understandable for novice folks like me!

I like it

What brand of plywood bud?

What province do you live in if you don't mind me asking?

Thanks, you make it look so easy. Hope from now on I will get better at it

i had to double check if i'm on the right channel. from woodworking to cooking.

i love it , no clamps no using square.

4:20 With how delicately you're handling it, I doubt you're a sausage virgin... 😘

I hope that's a one time use 3d print I have a 3d printer and I would never 3d print for something like this. You will never get it cleaned enough. The layer lines and the voids in a print will be breading grounds for bacteria. Also, if someone were to print this and use it, please use PETg, it's atleast food safe

Love the new channel name. Love the recipe and result. Deliciousness all round.

Good looking sausage. Sadly it's not cooking on my smoker right now. Have you tried smoked paprika? I picked up a fresh supply of spices on vacation in Greece as its way better than the stuff I get at home. May post a few pics of the butcher shop and link it to you. Really good meats and they make a pretty good sausage. I miss having real butcher shops.

Great video John! Been a long time subscriber to your channels and I am really enjoying your cook & print video's!! Thanks so much for sharing with us, keep them coming, your ideas are great as always!!!

😃 well done 3d print to sink your teeth into.... hmm.... you could even make three concentric tubes... and a joiner filler neck.. and make turduckin sausages.

Could you use the meatgrinder to fill the sausages after grinding? Just print an adapter for the metal piece and put it infront of the grinder? Anyway... Nice idea!

That stuffer is cool. I make sausage quite often and I’ve been thinking about doing beginner classes. Something like that would be cool to give about to the students. Now I need to find a local print shop to get a quote to have a few made.

I always appreciate when you do cooking videos!

That looks awesome! Nicely done!

NICE!!!!

pretty cool

I think you do this to make us hungry.😊

2 chef Johns.

Who doesn't like pork fat over beef? yum

Wow... It looks delicious, John! 😮 Really well done!!! Stay safe there with your family! 🖖😊

*October is for sausage* right? Here's one that's juicy and delicious. Roughly there is one teaspoon of Montreal steak spice (the brand I use is Club House) per pound of meat. The rest of the seasoning is added on a "it feels right" basis. After I grind I will often cook a bit of it to taste whether it has enough salt, and adjust as needed. While the steak spice has salt, I find that it's not enough for sausage and will add more. Like I said in the video, I leave the meat chunks overnight to suck in the flavour of the seasoning, then grind the next day. *For these I left the ground meat overnight* covered in the fridge, but that was because my 3D printed stuffer wasn't ready yet. They could have been cased right away. After they were cased and twisted into links I put them on a cooling rack uncovered in the fridge overnight again. That dried out the casing and shrunk it, driving out most of the air that got in there. As you can see from how they look after they were cooked, these are juicy and tender and, take my word for it, absolutely delicious. *All this is basic sausage making stuff* that I learned right here watching videos on KZbin. And I'm here to tell you it isn't difficult! This was my very first time casing a sausage and it worked perfectly. And while the stuffer is 3D printed, it worked perfectly as well. The only change I'd make if i had it to do over would be to make it bigger to hold more meat. As it is now it holds a bit more than a pound of meat, and one that's twice as big would be more convenient to use. *I printed it from ABS* on my #bambulab X1C printer. ABS is my favourite plastic for printing. It's durable and water resistant and perfectly food safe for this application. After I used the stuffer I washed the parts with hot soapy water and let them drip dry. It's probably not a good idea to put 3D printed stuff in the dishwasher :) Wanna 3D print the stuffer? Here's the link to the files: www.dropbox.com/scl/fi/gj3mk4n1vxxr8jsqggwti/Sausage-Stuffer.zip?rlkey=uygmjesoru8hh4461sdjokh5e&st=cc4uuu1o&dl=0 More stuff on Patreon: www.patreon.com/user?u=865843&ty=h

Many railing designs mold a peak or crown in the railings, at least in the top railing, to help it shed water. Is there any reason you did not do that? Great and helpful video. Thank you.

That's beautiful work. I'll be tiling my shower this week and really wanted a nice clean circular cut around the plumbing fixtures, even if it doesn't show. Thank you!

Wait… John’s doing a cooking channel now? I’m here for it! Maybe he’ll finally share his secret fish recipes with us 😅.

There was a lot of great information to soak up but as a carpenter I'm left with a feeling I have a lot more to learn in this corner of wood working.

Totally unnecessary to score both sides. Flipping the scored glass over is an accident waiting to happen.

Thanks

The best detailed video.

Thanks for this video. I have an old Craftsman home and want my porch railings and stair guardrails in this style. Attaching the balusters to a top and a bottom strip the way you did is exactly the solution I was looking for. I’m wondering why you used nails instead of screws? And why in a few cases, you used both nails and screws? I don’t have a nail gun, and would like to use only screws for my project.

Nice

So, all my live I did it the same, correct way. What a relief...

Love the ahirt

John le cheffe

Yum

We press the stem to make it go in the pepper, then we pull it out. you loose no meat. Love the channel Herr Hot :)

This is SO dangerous! Your fingers were way too close to that knife!!!

A router works better for peppers. Save the table saw for pepperoni.

Your dripping with desperation

Lol. I'm subscribed to several woodworking channels and I totally thought, you were going to demonstrate the automatic emergency brake on your table saw. Wrong channel, I guess 😆