Oh wow, that is a problem I've never heard of. Probably the first thing I'd check is that the water intake and exhaust ports around the prop shaft aren't restricted by dirt, debris, a leaf or something similar. A restrictions would cause it to suck more air than water which might create bigger bubbles and cause the prop to turn slower (thinking out loud while typing). That's what I would check.

@sharpridgehomestead i just replace the clutch , bec. the clutch lining is no more

Also, are you effectively running it as a straight pipe or is there a baffle that you’re using?

I've never actually checked the noise level and to be honest it's kind of hard for me to tell how loud it really is due to hearing damage from chemo and radiation. But what I can hear sounds great and others have said it sounds great and I know it's a head turner whenever I pull in anywhere. Nobody has ever said it was too loud or annoying so I think that's a plus. The tips came with tiny baffles but I never installed them. It does still have the factory catalytic converter installed so I'm sure that baffles the sound to some degree. To be honest, the shorty tips were supposed to be a temp solution until I found what direction and pipes I wanted to go but I like them so much I just stopped looking to upgrade, plus that was going to save me about $2500 in parts. They work well with the stage 2 upgrades + Lloyd's tune. I've been totally happy with them with only 1 negative things and that's that the black paint came off pretty easily but I simply removed them and painted them again using flat black stove pipe paint made for fire places.

at one time I probably owned over $50,000 in snap-on tools and I sold them all and bought an adjustable wrench for $8 so I'm good

when I churn real butter from goat milk I store it in a tub so never say never lol

i was really surprised at how differently the two tubs of crap reacted in cast iron .... just gonna call it crap now since everybody seems to get upset over me calling margarine butter lol

@@sharpridgehomestead too funny 👍🏾😂

lol, I'm surprised all the comments about distinguishing butter vs margerine ... got to watch it, people are going to correct you calling powder "butter" .... the world we live in, its comical in itself

@@sharpridgehomestead LOL

i think its comical the number of people correcting margarine for butter .... but fact remains, two tubs of what you would think are a similar product don't react the same way.....which was the entire reason for the video, to help others with food sticking in cast iron to get them to consider it was the butter/margarine/lard/crisco or whatever else they are using and not the cast iron.

i think its comical the number of people correcting margarine for butter .... but fact remains, two tubs of what you would think are a similar product don't react the same way.....which was the entire reason for the video, to help others with food sticking in cast iron to get them to consider it was the butter/margarine/lard/crisco/oil or whatever else they are using and not the cast iron.

⁠@@sharpridgehomesteadseems like only YOU think they are the same. Here is the TRUTH: Margarine is made from vegetable or animal fats, or a combination of both, blended with oil or sometimes milk. Margarine may also contain additional flavors, colorings, preservatives, emulsifiers or vitamins. Butter is a churned substance made from dairy cream or milk. There are several differences between margarine and butter, starting with their ingredients, which impacts flavor, texture, color, melting point and how each is sold. Here are the differences between margarine and butter: Ingredients: butter is made from dairy milk or cream, while margarine is made from plant and/or animal fats. Flavor: butter has a richer flavor than margarine. Texture: butter has a richer mouthfeel than margarine, whereas margarine can be greasier. Color: butter is typically light yellow in color, but can also range from white to deep yellow, depending on the animal’s diet. Margarine is often dyed yellow to make it look more like butter, otherwise it is white. Melting point: butter melts at approximately 93 degrees F and burns easily, whereas margarine melts at a slightly higher temperature, making it a good choice for baking things such as puff pastry. Packaging: butter is typically sold in blocks or sticks, whereas margarine can be sold in sticks or in tubs. When it comes to flavor, you can’t substitute margarine for butter because butter has a richer flavor and mouthfeel that can’t be replicated by margarine. However, margarine can be a good substitute for butter in vegan and plant-based cooking and baking.

@BiblicalFlatEarth I've made plenty of home made butter, churner by hand. You see, in the country you only have butter, oil, and shortening (although some people call all shortening crisco even if it's not crisco brand). There is nothing else. Whatever is the closest to that is what we call it.

I'm probably gonna always call it butter, since I have for over 50 years. I'd never put Marge urine on anything I'd eat.

Thank you.

​@@sharpridgehomesteadAnd yet that's all you use.

I haven't. I mostly just recorded this video to show people having constant troubles with food sticking in cast iron that it could be something as simple as what they are using to keep food from sticking. My entire goal with my channel has always been to help others, often times through learning from my own mistakes.

thats outside of my pay scale for the amount I use regularly lol - I sure do miss having the goats and real goat milk butter

i was really surprised at how differently the two tubs of crap reacted in cast iron .... just gonna call it crap now since everybody seems to get upset over me calling margarine butter lol

i was really surprised at how differently the two tubs of crap reacted in cast iron .... just gonna call it crap now since everybody seems to get upset over me calling margarine butter lol .... can't take the country out of the soul .... I'm always gonna call it butter.

It was pretty good. For this week I made home made lasagna (even made the noodles and sauce from scratch, used ricotta + cottage + mozzarella cheese) and paired that with home made chocolate lava cake similar to dominos pizza lava cakes.

I believe this skillet is a lodge but I can't remember the year I bought it. I have a mixture of cast iron I have bought over the years ... really over my lifetime because the first one I bought over 30 years ago, some I bought new, some used and none of it is really collectable ... just functional.

Nice, I have a small collection that I cook with all of it. I think I have 33 skillets and a couple of other pieces. I have some collectable stuff but I use them & hang um on the wall too.

@@bingster-223 I love cast iron cooking. Even though I started around 30 years ago, I didn't go all in until around 2018'ish or when that teflon poisoning documentary came out (the devil we know) -- thats when I got rid of everything in my kitchen and went to only cast iron. I have so much cast iron, I would hate to even think about counting it lol. Some of it is cheap I bought for just a single use type thing - there is this bread video I have on my channel where I used 7" cast iron side-serving plates to bake the bread on and it works great for that even though its cheap chinese cast iron from amazon. I def use the skillets more than anything and have 2 that are my favorites (one in this video, there is a smaller one and a larger one). I have a cast iron wok I bought like 15 years ago, don't think its ever seen heat on it yet. I use the dutch ovens every now and then. I have 4 loaf pans that get regular use also for not only baking breads but they are great for cooking vegetables in them too in a grill or open fire. And an ebelskiver pan that gets regular use too.

Thank you. I've been using this lunchbox a few weeks now every shift and it works great.

I've had it turn dark color if the hulls are near their end of usable life for tincture. I prefer to have the hulls more green than brown or black.

@sharpridgehomestead thank you for the response! That actually makes a lot of sense as I picked them late in the season! I tried to pick the greenest ones... I did end up with a few with dark spots and thought by cutting them off it would make a difference. I appreciate you! I'll know better next year. At least all of my other tinctures turned out! 🤣

@@KidsAtTheBar. I've done it myself. It will be more stronger/bitter/astringent than normal but to be honest, you are using it at such a weak strength watered down just to be able to use it at all so you probably won't notice it much, if at all. I'd still use it as is if it was all I had and then replenish it next year but maybe at 1/2 dosage initially and then increase over time when used.

You're welcome

It's literally every type of seed imaginable. When and how to harvest them, how to store them properly, if they need a specific number of "chill hours" to sprout, etc plus lots of tips on how to choose the best seeds so you have the best success. It will pay for itself in 1 or 2 gardening seasons from money saved buying seeds. I highly recommend this book.

I sure miss my old off road vehicle, k5 blazer

This jeep has had death wobble almost since I bought it used in 2022 but I hardly ever drove it until recently it became my daily driver. The replacement bolt did solve it (well, I've only driven it about 300 miles since I fixed the bolt and so far so good - every day on way to work there is one spot where I would get death wobble and I've passed it 4 times now without death wobble), I had already (within the last year) replaced a bunch of worn front end parts, including pitman arm, inner and outer tie rods, installed a rough country adjustable track bar, swapped the 35" mud tires for factory wheels and tires, and also replaced the dual steering stabilizers because a u-joint bolt was broken on each side from off roading. I still have a new set of polyurethane bushings to install for complete front end but I am holding off for now to see if it was the bolt for sure.

I think everything is twice as much now, except pay.

The video is a raw video made with the images, the images weren't resized so that's about as good as they get. I've been happy with the image quality for the unit price but it's not going to win any awards due to pixelation.

You're welcome

blackberries are such a treat this time of year, i noticed today I have more to harvest

thank you for watching and commenting

You're welcome

I personally don't know too many toxic organisms that can live above 212 degrees. Everybody fears something, what about the billions of microscopic things living on your skin? God bless!

there is risk in everything we do, a plane could drop out of the sky while I am typing this and kill me. In 54 years, I have never had salmonella, chose your own fears. God bless!

Yea, what I do is add about 1-2 cups of the dehydrated meal to a ziplock freezer bag. Then on the trail I heat up water and pour just enough to cover the food. Zip the top shut and wait about 5-10 minutes. I have another video here kzbin.info/www/bejne/eV7Mg32JZbaaaaM that shows you how to make a ziplock freezer bag cozy out of a windshield shield (those bubble wrap looking things you place across your windshield to keep the sun out). This keeps the food warm longer and also gives some support to the ziplock bag making it easier to eat without spilling.

and by the way, those 2 cozys I made in this video 9 years ago that I mentioned, are still the same 2 I use today .... and they have seen thousands of trail miles and hundreds of meals in them.

It was! I think I will make them again in the morning.

@@sharpridgehomestead made pumpkin ones cuz no apples for sauce but definitely trying tomorrow ❤️😇

@@strawberrystevo3164 that sounds good too, might have to try that this coming week

It's usually a feed issue. Try changing brands or if you free range you will need to supplement for baby chicks

It was, I need to make it again soon

thank you

@@sharpridgehomesteadthanks for the video there’s some of there’s growing around my school and I wondered if I can eat them

@@Kei_Hazama be sure of proper identification because a lot of people mistake honeysuckle for them and honeysuckle is toxic (some say mild, some say severe but to me toxic is toxic)

@@sharpridgehomestead ok :)