Mouthpiece Work / Re: Digest Number 49
FROM: philbarone2002 (Phil Barone)
SUBJECT: Re: Digest Number 49
Keith,
No problem on the posting. I did read more into it than you meant. About
where to measure on the tip opening, first let me say that I used the same
vernier method that Ron used before I go smart. Secondly, I used to
measure on the outside of the tiprail until a customer went off on me and
told me that the reed doesn't even touch the outside part of the tiprail. I
think he was right.
Now, I use the depth tool which Keith is right, it is very much like the
Winslow device which I like even more. Paul was kind enough to hip me to
it.
Ya know, I always wanted other mouthpiece techs to talk to but when I
approached them, the were very standoffish. This is going to be great for
everyone here. I'll be in Chicago from the 16th - 24th but will return
emails after that. Have a great day. Phil
For all your mouthpiece needs
WWW.PhilBarone.com
WE HAVE THE LOWEST PRICES ON BAM CASES!
PhilBarone@...
PH: (212) 686-9410
Incredible Jazz photography at www.ViolaineLenoir.com
----- Original Message -----
From: <MouthpieceWork@yahoogroups.com>
To: <MouthpieceWork@yahoogroups.com>
Sent: Wednesday, June 12, 2002 4:10 PM
Subject: [MouthpieceWork] Digest Number 49
>
> Got a Mouthpiece Work question? Send it to MouthpieceWork@yahoogroups.com
>
> Visit the site at http://groups.yahoo.com/group/MouthpieceWork to see the
Files, Photos and Bookmarks relating to Mouthpiece Work.
>
> To see and modify your groups, go to http://groups.yahoo.com/mygroups
> ------------------------------------------------------------------------
>
> There are 4 messages in this issue.
>
> Topics in this digest:
>
> 1. Re: Digest Number 48
> From: "Phil Barone" <PhilBarone@...>
> 2. Re: Digest Number 48
> From: Paul Coats <tenorman@...>
> 3. Tip Opening Measurement.
> From: Keith Bradbury <kwbradbury@...>
> 4. Participation
> From: "kwbradbury" <kwbradbury@...>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 1
> Date: Tue, 11 Jun 2002 22:26:06 -0700
> From: "Phil Barone" <PhilBarone@...>
> Subject: Re: Digest Number 48
>
> Well, in all due respect to Mr. Coehelo, his method sounds very awkward
as
> it the vernier caliper. That's why you get a different opening every time
> you measure. With Ron's method, you can't really pinpoint a specific area
> on the tiprail whereas with the tool I described, using the depth node you
> can. Also what I did was sharpen the end of the depth node so I can
further
> pinpoint the desired location I wish to measure and I don't have to
subtract
> the thickness of the glass. Besides, glass isn't accurate, a glass gauge
> problem varies .010-.020 from one end to the other.
>
> Just a quick note. I observed a post on SOTW about this newsgroup in
which
> the poster stated that I wasn't willing to give up information. I want
> everyone to know that I will be more than happy to tell you anything you
> want to know about mouthpiece work and tools short of writing a column
since
> I don't have that much time.
>
> To be honest though, some of the methods for making mouthpieces from
scratch
> took me a very long time to figure out and those I will hold closer to the
> vest but if you ever want to make a mouthpiece from scratch I will be
> available for consult for a reasonable fee. I'll leaving Sunday and will
be
> back on the 23rd but I'll answer any questions when I get back. Phil
>
>
> For all your mouthpiece needs
> WWW.PhilBarone.com
> WE HAVE THE LOWEST PRICES ON BAM CASES!
> PhilBarone@...
> PH: (212) 686-9410
> Incredible Jazz photography at www.ViolaineLenoir.com
> ----- Original Message -----
> From: <MouthpieceWork@yahoogroups.com>
> To: <MouthpieceWork@yahoogroups.com>
> Sent: Tuesday, June 11, 2002 3:49 PM
> Subject: [MouthpieceWork] Digest Number 48
>
>
> >
> > Got a Mouthpiece Work question? Send it to
MouthpieceWork@yahoogroups.com
> >
> > Visit the site at http://groups.yahoo.com/group/MouthpieceWork to see
the
> Files, Photos and Bookmarks relating to Mouthpiece Work.
> >
> > To see and modify your groups, go to http://groups.yahoo.com/mygroups
> > ------------------------------------------------------------------------
> >
> > There are 3 messages in this issue.
> >
> > Topics in this digest:
> >
> > 1. Re: Digest Number 47
> > From: "Phil Barone" <PhilBarone@...>
> > 2. Re: Digest Number 47
> > From: Paul Coats <tenorman@...>
> > 3. Re: Digest Number 47
> > From: Paul Coats <tenorman@...>
> >
> >
> > ________________________________________________________________________
> > ________________________________________________________________________
> >
> > Message: 1
> > Date: Mon, 10 Jun 2002 16:43:53 -0700
> > From: "Phil Barone" <PhilBarone@...>
> > Subject: Re: Digest Number 47
> >
> > Man, you're killing me. Chicken pork and oyster pie? Oh man. I can't
> > wait. Does the pecan pie have a lot of baffle or a low baffle?
> >
> > By the way, I saw on this NG a picture of someone using a vernier
caliper
> to
> > measure a tip opening. I did that for years and found a better way that
> > Bobby Dukoff uses too. Get yourselves a depth gauge used to measure the
> > depth of a hole. You want the half type. You lay it down on the facing
> and
> > turn a little knob which will stop when it hits the tiprail and it will
> tell
> > you in thousandths how open it is. Remember, you want the one with just
a
> > half bar as opposed to the full bar. If anyone is really interested I
can
> > look it up and even give you a phone number and order number.
> > Phil
> >
> >
> > For all your mouthpiece needs
> > WWW.PhilBarone.com
> > WE HAVE THE LOWEST PRICES ON BAM CASES!
> > PhilBarone@...
> > PH: (212) 686-9410
> > Incredible Jazz photography at www.ViolaineLenoir.com
> > ----- Original Message -----
> > From: <MouthpieceWork@yahoogroups.com>
> > To: <MouthpieceWork@yahoogroups.com>
> > Sent: Monday, June 10, 2002 1:24 PM
> > Subject: [MouthpieceWork] Digest Number 47
> >
> >
> > >
> > > Got a Mouthpiece Work question? Send it to
> MouthpieceWork@yahoogroups.com
> > >
> > > Visit the site at http://groups.yahoo.com/group/MouthpieceWork to see
> the
> > Files, Photos and Bookmarks relating to Mouthpiece Work.
> > >
> > > To see and modify your groups, go to http://groups.yahoo.com/mygroups
> >
> ------------------------------------------------------------------------
> > >
> > > There are 2 messages in this issue.
> > >
> > > Topics in this digest:
> > >
> > > 1. More food for Phil
> > > From: Paul Coats <tenorman@...>
> > > 2. My Flex Shaft Rig
> > > From: "kwbradbury" <kwbradbury@...>
> > >
> > >
> > >
________________________________________________________________________
> > >
________________________________________________________________________
> > >
> > > Message: 1
> > > Date: Sun, 09 Jun 2002 13:10:07 -0500
> > > From: Paul Coats <tenorman@...>
> > > Subject: More food for Phil
> > >
> > > Here are two more, old family recipes...
> > >
> > > Caramel Pecan Pie makes 3 pies
> > >
> > > 2 cups sugar, 1/2 cup reserved and caramelized
> > > 1/2 cup flour
> > > 5 egg yolks plus
> > > 2 whole eggs
> > > 2 1/2 cups whole milk
> > > 1 Tablespoon vanilla
> > > 1 cup chopped pecans
> > >
> > > In top of double boiler, cook 1 1/2 cups sugar, flour, egg yolks,
whole
> > > eggs, and mild. Cook and stir until quite thick. Add Caramelized
> > > sugar, vanilla, and pecans. Pour into 3 pie crusts and cook at 350
> > > degrees until pie curst is brown.
> > >
> > > This recipe is more than 50 years old.
> > >
> > >
> > > Chicken Pork and Oyster pie makes 3 pies or one big pan
> > >
> > > 1 1/2 pounds pork roast cut into cubes no larger than 1 inch
> > > 1 1/2 pounds chicken breasts " " " " "
> > > " " "
> > > 1 cup finely chopped onion
> > > 5-6 green onion
> > > parsley
> > > salt and pepper to taste or Tony's to taste
> > > 1/2 pint oysters, well washed and chopped in small pieces
> > >
> > > Make a roux and brown chicken and pork. Add 1 1/2 cups of water and
> > > then seasoning. Cook at a slow simmer until very thick (up to 1 1/2
> > > hours).
> > > Add oysters and pour into 3 pie shells and cover with top crust. Bake
> > > at 350 degrees 45-60 minutes.
> > > Can also be made in one very large pan, double crust.
> > >
> > > This recipe came from your Mom's grandfather Prevost who made it for
his
> > > kids to make the meat go further. More than 100 year old recipe.
> > >
> > > Any questions, call your Mom at (and Mom had her phone number here)
> > >
> > > (From Paul: I like to leave out the pork, and increase the oysters
and
> > > chicken. This makes a firm pie you can cut, it will not fall apart.
It
> > > reheats well, and makes a great entree.)
> > > ----
> > > By way of explanation...
> > >
> > > A Cajun "roux" differs somewhat from a French "roux". A French roux
is
> > > made by very lightly browning flour in butter, as a base for a white
> > > sauce.
> > >
> > > A Cajun roux is made by heating equal parts flour and cooking oil (1
> > > cup/1cup for the above recipe is fine) in a black iron skillet,
stirring
> > > constantly with a wooden spoon (which will not burn your hand, nothing
> > > magic about the wood) over medium heat. The flour is browned to a
dark
> > > mahogany brown color. When done, it is immediately removed from heat
or
> > > it may burn. It may be stored unrefrigerated in a mason jar on the
> > > counter, and some spooned into gravies, etc, to thicken various dishes
> > > as needed.
> > >
> > > Note, my Great Grandfather was stretching the pork and chicken by
adding
> > > oysters... which were easy to come by, but meat was scarce. A sign of
> > > the times, huh?
> > >
> > >
> > >
> > >
> > > --
> > > Link to Paul's articles from Home page of "Sax on the Web":
> > >
> > > http://www.saxontheweb.net
> > >
> > > or directly to Paul's articles at:
> > >
> > > http://www.saxontheweb.net/Coats/
> > >
> > > Listen to Paul's MP3's at:
> > >
> > > http://briefcase.yahoo.com/tenorman1952
> > >
> > > and view photos.
> > >
> > >
> > >
> > >
> > >
________________________________________________________________________
> > >
________________________________________________________________________
> > >
> > > Message: 2
> > > Date: Mon, 10 Jun 2002 15:13:46 -0000
> > > From: "kwbradbury" <kwbradbury@...>
> > > Subject: My Flex Shaft Rig
> > >
> > > I had a Weller rotary tool already. I first ordered a flexible shaft
> > > for it from Micro-Mark (#14260 ~$25). Later, saw a similar item for
> > > a similar price at Home Depot (but no s/h), so shop around.
> > >
> > > I rigged up 2' pipe clamp as a bench stand to hold the tool. I put
> > > on a stone grinding tip and tried it out. Two problems. I felt a
> > > rotary burr (file-like) cutter would be better. So I ordered set
> > > #80470 from Micro-Mark ($28). Next I felt the need for variable
> > > speed and foot control. High speed would wear out the shaft bearings
> > > fast (at 20,000 RPMs, the sucker gets hot!) and being able to cut at
> > > slower speed give me more options.
> > >
> > > I decided to get a good Dremel brand foot control. I found the best
> > > price on-line at Walmart's site. I figured if "old Weller" gave out,
> > > I could upgrade it to match the foot control. But I also saw some
> > > very economical complete sets on eBay. They were tempting, and I
> > > would have tried them if I was starting from scratch. They are
> > > complete with a rotary tool, flex shaft, and foot control. However,
> > > I would not expect them to hold up to heavy usage.
> > >
> > > I uploaded some pictures of my rig in a new "Chamber Work" photo
> > > album on the MPWork site. Its not real pretty, but it works great.
> > >
> > > I used the rig to create a round nose (bullet-like) chamber in a HR
> > > diamond Beechler tenor MP I had. The high baffle in the Beechler
> > > extends all the way for the full length of the window to the bottom
> > > of the "U". It just about fell off the cork of my 10M when tuned, so
> > > it was asking to be enlarged. Cutting it out was a lot of fun. I
> > > may do more to it if the palm keys do not go sharp on me.
> > >
> > >
> > >
> > >
________________________________________________________________________
> > >
________________________________________________________________________
> > >
> > >
> > >
> > > Your use of Yahoo! Groups is subject to
> http://docs.yahoo.com/info/terms/
> > >
> > >
> >
> >
> >
> > ________________________________________________________________________
> > ________________________________________________________________________
> >
> > Message: 2
> > Date: Mon, 10 Jun 2002 16:26:15 -0500
> > From: Paul Coats <tenorman@...>
> > Subject: Re: Digest Number 47
> >
> > Tip measuring...
> >
> > Ron Coelho has a hole drilled in the glass gauge, on the end opposite
> > the facing length markings. He turns the glass around the other way,
> > and positions the hole over the middle of the tip. Then he uses the
> > depth gauge end of a dial caliper, through the hole, and touching the
> > tip.
> >
> > The problem I see, the ends of caliper depth gauges are flat, and would
> > not touch just the tip of the tail unless you positioned the hole
> > properly over the top rail, so that you caught just the outer edge of
> > the tip rail. But as in any measuring, you have to be careful.
> >
> > And then you subract the thickness of the glass from your depth
> > measurement to arrive at the tip opening.
> >
> > Paul
> >
> > Phil Barone wrote:
> >
> > > Man, you're killing me. Chicken pork and oyster pie? Oh man. I
> > > can't
> > > wait. Does the pecan pie have a lot of baffle or a low baffle?
> > >
> > > By the way, I saw on this NG a picture of someone using a vernier
> > > caliper to
> > > measure a tip opening. I did that for years and found a better way
> > > that
> > > Bobby Dukoff uses too. Get yourselves a depth gauge used to measure
> > > the
> > > depth of a hole. You want the half type. You lay it down on the
> > > facing and
> > > turn a little knob which will stop when it hits the tiprail and it
> > > will tell
> > > you in thousandths how open it is. Remember, you want the one with
> > > just a
> > > half bar as opposed to the full bar. If anyone is really interested I
> > > can
> > > look it up and even give you a phone number and order number.
> > > Phil
> > >
> > >
> > > For all your mouthpiece needs
> > > WWW.PhilBarone.com
> > > WE HAVE THE LOWEST PRICES ON BAM CASES!
> > > PhilBarone@...
> > > PH: (212) 686-9410
> > > Incredible Jazz photography at www.ViolaineLenoir.com
> > > ----- Original Message -----
> > > From: <MouthpieceWork@yahoogroups.com>
> > > To: <MouthpieceWork@yahoogroups.com>
> > > Sent: Monday, June 10, 2002 1:24 PM
> > > Subject: [MouthpieceWork] Digest Number 47
> > >
> > >
> > > >
> > > > Got a Mouthpiece Work question? Send it to
> > > MouthpieceWork@yahoogroups.com
> > > >
> > > > Visit the site at http://groups.yahoo.com/group/MouthpieceWork to
> > > see the
> > > Files, Photos and Bookmarks relating to Mouthpiece Work.
> > > >
> > > > To see and modify your groups, go to
> > > http://groups.yahoo.com/mygroups
> > > >
> >
> ------------------------------------------------------------------------
> > >
> > > >
> > > > There are 2 messages in this issue.
> > > >
> > > > Topics in this digest:
> > > >
> > > > 1. More food for Phil
> > > > From: Paul Coats <tenorman@...>
> > > > 2. My Flex Shaft Rig
> > > > From: "kwbradbury" <kwbradbury@...>
> > > >
> > > >
> > > >
> > >
________________________________________________________________________
> > >
> > > >
> > >
________________________________________________________________________
> > >
> > > >
> > > > Message: 1
> > > > Date: Sun, 09 Jun 2002 13:10:07 -0500
> > > > From: Paul Coats <tenorman@...>
> > > > Subject: More food for Phil
> > > >
> > > > Here are two more, old family recipes...
> > > >
> > > > Caramel Pecan Pie makes 3 pies
> > > >
> > > > 2 cups sugar, 1/2 cup reserved and caramelized
> > > > 1/2 cup flour
> > > > 5 egg yolks plus
> > > > 2 whole eggs
> > > > 2 1/2 cups whole milk
> > > > 1 Tablespoon vanilla
> > > > 1 cup chopped pecans
> > > >
> > > > In top of double boiler, cook 1 1/2 cups sugar, flour, egg yolks,
> > > whole
> > > > eggs, and mild. Cook and stir until quite thick. Add Caramelized
> > > > sugar, vanilla, and pecans. Pour into 3 pie crusts and cook at 350
> > > > degrees until pie curst is brown.
> > > >
> > > > This recipe is more than 50 years old.
> > > >
> > > >
> > > > Chicken Pork and Oyster pie makes 3 pies or one big pan
> > > >
> > > > 1 1/2 pounds pork roast cut into cubes no larger than 1
> > > inch
> > > > 1 1/2 pounds chicken breasts " " " " "
> > > > " " "
> > > > 1 cup finely chopped onion
> > > > 5-6 green onion
> > > > parsley
> > > > salt and pepper to taste or Tony's to taste
> > > > 1/2 pint oysters, well washed and chopped in small pieces
> > > >
> > > > Make a roux and brown chicken and pork. Add 1 1/2 cups of water and
> > >
> > > > then seasoning. Cook at a slow simmer until very thick (up to 1 1/2
> > >
> > > > hours).
> > > > Add oysters and pour into 3 pie shells and cover with top crust.
> > > Bake
> > > > at 350 degrees 45-60 minutes.
> > > > Can also be made in one very large pan, double crust.
> > > >
> > > > This recipe came from your Mom's grandfather Prevost who made it for
> > > his
> > > > kids to make the meat go further. More than 100 year old recipe.
> > > >
> > > > Any questions, call your Mom at (and Mom had her phone number here)
> > > >
> > > > (From Paul: I like to leave out the pork, and increase the oysters
> > > and
> > > > chicken. This makes a firm pie you can cut, it will not fall
> > > apart. It
> > > > reheats well, and makes a great entree.)
> > > > ----
> > > > By way of explanation...
> > > >
> > > > A Cajun "roux" differs somewhat from a French "roux". A French roux
> > > is
> > > > made by very lightly browning flour in butter, as a base for a white
> > >
> > > > sauce.
> > > >
> > > > A Cajun roux is made by heating equal parts flour and cooking oil (1
> > >
> > > > cup/1cup for the above recipe is fine) in a black iron skillet,
> > > stirring
> > > > constantly with a wooden spoon (which will not burn your hand,
> > > nothing
> > > > magic about the wood) over medium heat. The flour is browned to a
> > > dark
> > > > mahogany brown color. When done, it is immediately removed from
> > > heat or
> > > > it may burn. It may be stored unrefrigerated in a mason jar on the
> > > > counter, and some spooned into gravies, etc, to thicken various
> > > dishes
> > > > as needed.
> > > >
> > > > Note, my Great Grandfather was stretching the pork and chicken by
> > > adding
> > > > oysters... which were easy to come by, but meat was scarce. A sign
> > > of
> > > > the times, huh?
> > > >
> > > >
> > > >
> > > >
> > > > --
> > > > Link to Paul's articles from Home page of "Sax on the Web":
> > > >
> > > > http://www.saxontheweb.net
> > > >
> > > > or directly to Paul's articles at:
> > > >
> > > > http://www.saxontheweb.net/Coats/
> > > >
> > > > Listen to Paul's MP3's at:
> > > >
> > > > http://briefcase.yahoo.com/tenorman1952
> > > >
> > > > and view photos.
> > > >
> > > >
> > > >
> > > >
> > > >
> > >
________________________________________________________________________
> > >
> > > >
> > >
________________________________________________________________________
> > >
> > > >
> > > > Message: 2
> > > > Date: Mon, 10 Jun 2002 15:13:46 -0000
> > > > From: "kwbradbury" <kwbradbury@...>
> > > > Subject: My Flex Shaft Rig
> > > >
> > > > I had a Weller rotary tool already. I first ordered a flexible
> > > shaft
> > > > for it from Micro-Mark (#14260 ~$25). Later, saw a similar item for
> > >
> > > > a similar price at Home Depot (but no s/h), so shop around.
> > > >
> > > > I rigged up 2' pipe clamp as a bench stand to hold the tool. I put
> > > > on a stone grinding tip and tried it out. Two problems. I felt a
> > > > rotary burr (file-like) cutter would be better. So I ordered set
> > > > #80470 from Micro-Mark ($28). Next I felt the need for variable
> > > > speed and foot control. High speed would wear out the shaft
> > > bearings
> > > > fast (at 20,000 RPMs, the sucker gets hot!) and being able to cut at
> > >
> > > > slower speed give me more options.
> > > >
> > > > I decided to get a good Dremel brand foot control. I found the best
> > >
> > > > price on-line at Walmart's site. I figured if "old Weller" gave
> > > out,
> > > > I could upgrade it to match the foot control. But I also saw some
> > > > very economical complete sets on eBay. They were tempting, and I
> > > > would have tried them if I was starting from scratch. They are
> > > > complete with a rotary tool, flex shaft, and foot control. However,
> > >
> > > > I would not expect them to hold up to heavy usage.
> > > >
> > > > I uploaded some pictures of my rig in a new "Chamber Work" photo
> > > > album on the MPWork site. Its not real pretty, but it works great.
> > > >
> > > > I used the rig to create a round nose (bullet-like) chamber in a HR
> > > > diamond Beechler tenor MP I had. The high baffle in the Beechler
> > > > extends all the way for the full length of the window to the bottom
> > > > of the "U". It just about fell off the cork of my 10M when tuned,
> > > so
> > > > it was asking to be enlarged. Cutting it out was a lot of fun. I
> > > > may do more to it if the palm keys do not go sharp on me.
> > > >
> > > >
> > > >
> > > >
> > >
________________________________________________________________________
> > >
> > > >
> > >
________________________________________________________________________
> > >
> > > >
> > > >
> > > >
> > > > Your use of Yahoo! Groups is subject to
> > > http://docs.yahoo.com/info/terms/
> > > >
> > > >
> > >
> > >
> > > Got a Mouthpiece Work question? Send it to
> > > MouthpieceWork@yahoogroups.com
> > >
> > > Visit the site at http://groups.yahoo.com/group/MouthpieceWork to see
> > > the Files, Photos and Bookmarks relating to Mouthpiece Work.
> > >
> > > To see and modify your groups, go to http://groups.yahoo.com/mygroups
> > >
> > > Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.
> >
> > --
> > Link to Paul's articles from Home page of "Sax on the Web":
> >
> > http://www.saxontheweb.net
> >
> > or directly to Paul's articles at:
> >
> > http://www.saxontheweb.net/Coats/
> >
> > Listen to Paul's MP3's at:
> >
> > http://briefcase.yahoo.com/tenorman1952
> >
> > and view photos.
> >
> >
> >
> > [This message contained attachments]
> >
> >
> >
> > ________________________________________________________________________
> > ________________________________________________________________________
> >
> > Message: 3
> > Date: Mon, 10 Jun 2002 17:52:46 -0500
> > From: Paul Coats <tenorman@...>
> > Subject: Re: Digest Number 47
> >
> > Phil... eating this pecan pie may result in a rollover baffle about the
> > waistline.
> >
> > Paul
> >
> > Phil Barone wrote:
> >
> > > Man, you're killing me. Chicken pork and oyster pie? Oh man. I
> > > can't
> > > wait. Does the pecan pie have a lot of baffle or a low baffle?
> > >
> > > By the way, I saw on this NG a picture of someone using a vernier
> > > caliper to
> > > measure a tip opening. I did that for years and found a better way
> > > that
> > > Bobby Dukoff uses too. Get yourselves a depth gauge used to measure
> > > the
> > > depth of a hole. You want the half type. You lay it down on the
> > > facing and
> > > turn a little knob which will stop when it hits the tiprail and it
> > > will tell
> > > you in thousandths how open it is. Remember, you want the one with
> > > just a
> > > half bar as opposed to the full bar. If anyone is really interested I
> > > can
> > > look it up and even give you a phone number and order number.
> > > Phil
> > >
> > >
> > > For all your mouthpiece needs
> > > WWW.PhilBarone.com
> > > WE HAVE THE LOWEST PRICES ON BAM CASES!
> > > PhilBarone@...
> > > PH: (212) 686-9410
> > > Incredible Jazz photography at www.ViolaineLenoir.com
> > > ----- Original Message -----
> > > From: <MouthpieceWork@yahoogroups.com>
> > > To: <MouthpieceWork@yahoogroups.com>
> > > Sent: Monday, June 10, 2002 1:24 PM
> > > Subject: [MouthpieceWork] Digest Number 47
> > >
> > >
> > > >
> > > > Got a Mouthpiece Work question? Send it to
> > > MouthpieceWork@yahoogroups.com
> > > >
> > > > Visit the site at http://groups.yahoo.com/group/MouthpieceWork to
> > > see the
> > > Files, Photos and Bookmarks relating to Mouthpiece Work.
> > > >
> > > > To see and modify your groups, go to
> > > http://groups.yahoo.com/mygroups
> > > >
> >
> ------------------------------------------------------------------------
> > >
> > > >
> > > > There are 2 messages in this issue.
> > > >
> > > > Topics in this digest:
> > > >
> > > > 1. More food for Phil
> > > > From: Paul Coats <tenorman@...>
> > > > 2. My Flex Shaft Rig
> > > > From: "kwbradbury" <kwbradbury@...>
> > > >
> > > >
> > > >
> > >
________________________________________________________________________
> > >
> > > >
> > >
________________________________________________________________________
> > >
> > > >
> > > > Message: 1
> > > > Date: Sun, 09 Jun 2002 13:10:07 -0500
> > > > From: Paul Coats <tenorman@...>
> > > > Subject: More food for Phil
> > > >
> > > > Here are two more, old family recipes...
> > > >
> > > > Caramel Pecan Pie makes 3 pies
> > > >
> > > > 2 cups sugar, 1/2 cup reserved and caramelized
> > > > 1/2 cup flour
> > > > 5 egg yolks plus
> > > > 2 whole eggs
> > > > 2 1/2 cups whole milk
> > > > 1 Tablespoon vanilla
> > > > 1 cup chopped pecans
> > > >
> > > > In top of double boiler, cook 1 1/2 cups sugar, flour, egg yolks,
> > > whole
> > > > eggs, and mild. Cook and stir until quite thick. Add Caramelized
> > > > sugar, vanilla, and pecans. Pour into 3 pie crusts and cook at 350
> > > > degrees until pie curst is brown.
> > > >
> > > > This recipe is more than 50 years old.
> > > >
> > > >
> > > > Chicken Pork and Oyster pie makes 3 pies or one big pan
> > > >
> > > > 1 1/2 pounds pork roast cut into cubes no larger than 1
> > > inch
> > > > 1 1/2 pounds chicken breasts " " " " "
> > > > " " "
> > > > 1 cup finely chopped onion
> > > > 5-6 green onion
> > > > parsley
> > > > salt and pepper to taste or Tony's to taste
> > > > 1/2 pint oysters, well washed and chopped in small pieces
> > > >
> > > > Make a roux and brown chicken and pork. Add 1 1/2 cups of water and
> > >
> > > > then seasoning. Cook at a slow simmer until very thick (up to 1 1/2
> > >
> > > > hours).
> > > > Add oysters and pour into 3 pie shells and cover with top crust.
> > > Bake
> > > > at 350 degrees 45-60 minutes.
> > > > Can also be made in one very large pan, double crust.
> > > >
> > > > This recipe came from your Mom's grandfather Prevost who made it for
> > > his
> > > > kids to make the meat go further. More than 100 year old recipe.
> > > >
> > > > Any questions, call your Mom at (and Mom had her phone number here)
> > > >
> > > > (From Paul: I like to leave out the pork, and increase the oysters
> > > and
> > > > chicken. This makes a firm pie you can cut, it will not fall
> > > apart. It
> > > > reheats well, and makes a great entree.)
> > > > ----
> > > > By way of explanation...
> > > >
> > > > A Cajun "roux" differs somewhat from a French "roux". A French roux
> > > is
> > > > made by very lightly browning flour in butter, as a base for a white
> > >
> > > > sauce.
> > > >
> > > > A Cajun roux is made by heating equal parts flour and cooking oil (1
> > >
> > > > cup/1cup for the above recipe is fine) in a black iron skillet,
> > > stirring
> > > > constantly with a wooden spoon (which will not burn your hand,
> > > nothing
> > > > magic about the wood) over medium heat. The flour is browned to a
> > > dark
> > > > mahogany brown color. When done, it is immediately removed from
> > > heat or
> > > > it may burn. It may be stored unrefrigerated in a mason jar on the
> > > > counter, and some spooned into gravies, etc, to thicken various
> > > dishes
> > > > as needed.
> > > >
> > > > Note, my Great Grandfather was stretching the pork and chicken by
> > > adding
> > > > oysters... which were easy to come by, but meat was scarce. A sign
> > > of
> > > > the times, huh?
> > > >
> > > >
> > > >
> > > >
> > > > --
> > > > Link to Paul's articles from Home page of "Sax on the Web":
> > > >
> > > > http://www.saxontheweb.net
> > > >
> > > > or directly to Paul's articles at:
> > > >
> > > > http://www.saxontheweb.net/Coats/
> > > >
> > > > Listen to Paul's MP3's at:
> > > >
> > > > http://briefcase.yahoo.com/tenorman1952
> > > >
> > > > and view photos.
> > > >
> > > >
> > > >
> > > >
> > > >
> > >
________________________________________________________________________
> > >
> > > >
> > >
________________________________________________________________________
> > >
> > > >
> > > > Message: 2
> > > > Date: Mon, 10 Jun 2002 15:13:46 -0000
> > > > From: "kwbradbury" <kwbradbury@...>
> > > > Subject: My Flex Shaft Rig
> > > >
> > > > I had a Weller rotary tool already. I first ordered a flexible
> > > shaft
> > > > for it from Micro-Mark (#14260 ~$25). Later, saw a similar item for
> > >
> > > > a similar price at Home Depot (but no s/h), so shop around.
> > > >
> > > > I rigged up 2' pipe clamp as a bench stand to hold the tool. I put
> > > > on a stone grinding tip and tried it out. Two problems. I felt a
> > > > rotary burr (file-like) cutter would be better. So I ordered set
> > > > #80470 from Micro-Mark ($28). Next I felt the need for variable
> > > > speed and foot control. High speed would wear out the shaft
> > > bearings
> > > > fast (at 20,000 RPMs, the sucker gets hot!) and being able to cut at
> > >
> > > > slower speed give me more options.
> > > >
> > > > I decided to get a good Dremel brand foot control. I found the best
> > >
> > > > price on-line at Walmart's site. I figured if "old Weller" gave
> > > out,
> > > > I could upgrade it to match the foot control. But I also saw some
> > > > very economical complete sets on eBay. They were tempting, and I
> > > > would have tried them if I was starting from scratch. They are
> > > > complete with a rotary tool, flex shaft, and foot control. However,
> > >
> > > > I would not expect them to hold up to heavy usage.
> > > >
> > > > I uploaded some pictures of my rig in a new "Chamber Work" photo
> > > > album on the MPWork site. Its not real pretty, but it works great.
> > > >
> > > > I used the rig to create a round nose (bullet-like) chamber in a HR
> > > > diamond Beechler tenor MP I had. The high baffle in the Beechler
> > > > extends all the way for the full length of the window to the bottom
> > > > of the "U". It just about fell off the cork of my 10M when tuned,
> > > so
> > > > it was asking to be enlarged. Cutting it out was a lot of fun. I
> > > > may do more to it if the palm keys do not go sharp on me.
> > > >
> > > >
> > > >
> > > >
> > >
________________________________________________________________________
> > >
> > > >
> > >
________________________________________________________________________
> > >
> > > >
> > > >
> > > >
> > > > Your use of Yahoo! Groups is subject to
> > > http://docs.yahoo.com/info/terms/
> > > >
> > > >
> > >
> > >
> > > Got a Mouthpiece Work question? Send it to
> > > MouthpieceWork@yahoogroups.com
> > >
> > > Visit the site at http://groups.yahoo.com/group/MouthpieceWork to see
> > > the Files, Photos and Bookmarks relating to Mouthpiece Work.
> > >
> > > To see and modify your groups, go to http://groups.yahoo.com/mygroups
> > >
> > > Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.
> >
> > --
> > Link to Paul's articles from Home page of "Sax on the Web":
> >
> > http://www.saxontheweb.net
> >
> > or directly to Paul's articles at:
> >
> > http://www.saxontheweb.net/Coats/
> >
> > Listen to Paul's MP3's at:
> >
> > http://briefcase.yahoo.com/tenorman1952
> >
> > and view photos.
> >
> >
> >
> > [This message contained attachments]
> >
> >
> >
> > ________________________________________________________________________
> > ________________________________________________________________________
> >
> >
> >
> > Your use of Yahoo! Groups is subject to
http://docs.yahoo.com/info/terms/
> >
> >
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 2
> Date: Tue, 11 Jun 2002 22:00:03 -0500
> From: Paul Coats <tenorman@...>
> Subject: Re: Digest Number 48
>
> Phil, you are certainly right in this. I have seen different tools get
> different measurements on the same mouthpiece... the old tapered wand
> gauge, calipers, dial indicator, etc.
>
> And you have to measure right out on the edge of the tip rail. This is
> probably the most difficult measurement on the facing. But whatever
> method a person uses, he needs to get consistent, even if his numbers
> differ from another method. He must be able to get the same reading on
> the same mouthpiece time after time.
>
> Glass flexes!!! And a thin glass gauge flexes very measurably.
>
> Even with my 1/2" thick glass work surface, I can put my dial indicator
> on the glass, and mash with my thumb at various places, and you can see
> a change in the dial reading. So, I can imagine how a glass gauge, used
> with a depth gauge, can lack accuracy.
>
> Another thing... keep the table of the mouthpiece and tools clean, wipe
> them often, before each measurement. A tiny piece of nearly invisible
> grit can give bogus readings.
>
> Paul
>
>
>
> Phil Barone wrote:
>
> > Well, in all due respect to Mr. Coehelo, his method sounds very
> > awkward as
> > it the vernier caliper. That's why you get a different opening every
> > time
> > you measure. With Ron's method, you can't really pinpoint a specific
> > area
> > on the tiprail whereas with the tool I described, using the depth node
> > you
> > can. Also what I did was sharpen the end of the depth node so I can
> > further
> > pinpoint the desired location I wish to measure and I don't have to
> > subtract
> > the thickness of the glass. Besides, glass isn't accurate, a glass
> > gauge
> > problem varies .010-.020 from one end to the other.
> >
> > Just a quick note. I observed a post on SOTW about this newsgroup in
> > which
> > the poster stated that I wasn't willing to give up information. I
> > want
> > everyone to know that I will be more than happy to tell you anything
> > you
> > want to know about mouthpiece work and tools short of writing a column
> > since
> > I don't have that much time.
> >
> > To be honest though, some of the methods for making mouthpieces from
> > scratch
> > took me a very long time to figure out and those I will hold closer to
> > the
> > vest but if you ever want to make a mouthpiece from scratch I will be
> > available for consult for a reasonable fee. I'll leaving Sunday and
> > will be
> > back on the 23rd but I'll answer any questions when I get back. Phil
> >
> >
> > For all your mouthpiece needs
> > WWW.PhilBarone.com
> > WE HAVE THE LOWEST PRICES ON BAM CASES!
> > PhilBarone@...
> > PH: (212) 686-9410
> > Incredible Jazz photography at www.ViolaineLenoir.com
> > ----- Original Message -----
> > From: <MouthpieceWork@yahoogroups.com>
> > To: <MouthpieceWork@yahoogroups.com>
> > Sent: Tuesday, June 11, 2002 3:49 PM
> > Subject: [MouthpieceWork] Digest Number 48
> >
> >
> > >
> > > Got a Mouthpiece Work question? Send it to
> > MouthpieceWork@yahoogroups.com
> > >
> > > Visit the site at http://groups.yahoo.com/group/MouthpieceWork to
> > see the
> > Files, Photos and Bookmarks relating to Mouthpiece Work.
> > >
> > > To see and modify your groups, go to
> > http://groups.yahoo.com/mygroups
> > >
> > ------------------------------------------------------------------------
> >
> > >
> > > There are 3 messages in this issue.
> > >
> > > Topics in this digest:
> > >
> > > 1. Re: Digest Number 47
> > > From: "Phil Barone" <PhilBarone@...>
> > > 2. Re: Digest Number 47
> > > From: Paul Coats <tenorman@...>
> > > 3. Re: Digest Number 47
> > > From: Paul Coats <tenorman@...>
> > >
> > >
> > >
> > ________________________________________________________________________
> >
> > >
> > ________________________________________________________________________
> >
> > >
> > > Message: 1
> > > Date: Mon, 10 Jun 2002 16:43:53 -0700
> > > From: "Phil Barone" <PhilBarone@...>
> > > Subject: Re: Digest Number 47
> > >
> > > Man, you're killing me. Chicken pork and oyster pie? Oh man. I
> > can't
> > > wait. Does the pecan pie have a lot of baffle or a low baffle?
> > >
> > > By the way, I saw on this NG a picture of someone using a vernier
> > caliper
> > to
> > > measure a tip opening. I did that for years and found a better way
> > that
> > > Bobby Dukoff uses too. Get yourselves a depth gauge used to measure
> > the
> > > depth of a hole. You want the half type. You lay it down on the
> > facing
> > and
> > > turn a little knob which will stop when it hits the tiprail and it
> > will
> > tell
> > > you in thousandths how open it is. Remember, you want the one with
> > just a
> > > half bar as opposed to the full bar. If anyone is really interested
> > I can
> > > look it up and even give you a phone number and order number.
> > > Phil
> > >
> > >
> > > For all your mouthpiece needs
> > > WWW.PhilBarone.com
> > > WE HAVE THE LOWEST PRICES ON BAM CASES!
> > > PhilBarone@...
> > > PH: (212) 686-9410
> > > Incredible Jazz photography at www.ViolaineLenoir.com
> > > ----- Original Message -----
> > > From: <MouthpieceWork@yahoogroups.com>
> > > To: <MouthpieceWork@yahoogroups.com>
> > > Sent: Monday, June 10, 2002 1:24 PM
> > > Subject: [MouthpieceWork] Digest Number 47
> > >
> > >
> > > >
> > > > Got a Mouthpiece Work question? Send it to
> > MouthpieceWork@yahoogroups.com
> > > >
> > > > Visit the site at http://groups.yahoo.com/group/MouthpieceWork to
> > see
> > the
> > > Files, Photos and Bookmarks relating to Mouthpiece Work.
> > > >
> > > > To see and modify your groups, go to
> > http://groups.yahoo.com/mygroups
> > > >
> > ------------------------------------------------------------------------
> >
> > > >
> > > > There are 2 messages in this issue.
> > > >
> > > > Topics in this digest:
> > > >
> > > > 1. More food for Phil
> > > > From: Paul Coats <tenorman@...>
> > > > 2. My Flex Shaft Rig
> > > > From: "kwbradbury" <kwbradbury@...>
> > > >
> > > >
> > > >
> > ________________________________________________________________________
> >
> > > >
> > ________________________________________________________________________
> >
> > > >
> > > > Message: 1
> > > > Date: Sun, 09 Jun 2002 13:10:07 -0500
> > > > From: Paul Coats <tenorman@...>
> > > > Subject: More food for Phil
> > > >
> > > > Here are two more, old family recipes...
> > > >
> > > > Caramel Pecan Pie makes 3 pies
> > > >
> > > > 2 cups sugar, 1/2 cup reserved and caramelized
> > > > 1/2 cup flour
> > > > 5 egg yolks plus
> > > > 2 whole eggs
> > > > 2 1/2 cups whole milk
> > > > 1 Tablespoon vanilla
> > > > 1 cup chopped pecans
> > > >
> > > > In top of double boiler, cook 1 1/2 cups sugar, flour, egg yolks,
> > whole
> > > > eggs, and mild. Cook and stir until quite thick. Add Caramelized
> >
> > > > sugar, vanilla, and pecans. Pour into 3 pie crusts and cook at
> > 350
> > > > degrees until pie curst is brown.
> > > >
> > > > This recipe is more than 50 years old.
> > > >
> > > >
> > > > Chicken Pork and Oyster pie makes 3 pies or one big pan
> > > >
> > > > 1 1/2 pounds pork roast cut into cubes no larger than 1
> > inch
> > > > 1 1/2 pounds chicken breasts " " " " "
> > > > " " "
> > > > 1 cup finely chopped onion
> > > > 5-6 green onion
> > > > parsley
> > > > salt and pepper to taste or Tony's to taste
> > > > 1/2 pint oysters, well washed and chopped in small pieces
> > > >
> > > > Make a roux and brown chicken and pork. Add 1 1/2 cups of water
> > and
> > > > then seasoning. Cook at a slow simmer until very thick (up to 1
> > 1/2
> > > > hours).
> > > > Add oysters and pour into 3 pie shells and cover with top crust.
> > Bake
> > > > at 350 degrees 45-60 minutes.
> > > > Can also be made in one very large pan, double crust.
> > > >
> > > > This recipe came from your Mom's grandfather Prevost who made it
> > for his
> > > > kids to make the meat go further. More than 100 year old recipe.
> > > >
> > > > Any questions, call your Mom at (and Mom had her phone number
> > here)
> > > >
> > > > (From Paul: I like to leave out the pork, and increase the
> > oysters and
> > > > chicken. This makes a firm pie you can cut, it will not fall
> > apart. It
> > > > reheats well, and makes a great entree.)
> > > > ----
> > > > By way of explanation...
> > > >
> > > > A Cajun "roux" differs somewhat from a French "roux". A French
> > roux is
> > > > made by very lightly browning flour in butter, as a base for a
> > white
> > > > sauce.
> > > >
> > > > A Cajun roux is made by heating equal parts flour and cooking oil
> > (1
> > > > cup/1cup for the above recipe is fine) in a black iron skillet,
> > stirring
> > > > constantly with a wooden spoon (which will not burn your hand,
> > nothing
> > > > magic about the wood) over medium heat. The flour is browned to a
> > dark
> > > > mahogany brown color. When done, it is immediately removed from
> > heat or
> > > > it may burn. It may be stored unrefrigerated in a mason jar on
> > the
> > > > counter, and some spooned into gravies, etc, to thicken various
> > dishes
> > > > as needed.
> > > >
> > > > Note, my Great Grandfather was stretching the pork and chicken by
> > adding
> > > > oysters... which were easy to come by, but meat was scarce. A
> > sign of
> > > > the times, huh?
> > > >
> > > >
> > > >
> > > >
> > > > --
> > > > Link to Paul's articles from Home page of "Sax on the Web":
> > > >
> > > > http://www.saxontheweb.net
> > > >
> > > > or directly to Paul's articles at:
> > > >
> > > > http://www.saxontheweb.net/Coats/
> > > >
> > > > Listen to Paul's MP3's at:
> > > >
> > > > http://briefcase.yahoo.com/tenorman1952
> > > >
> > > > and view photos.
> > > >
> > > >
> > > >
> > > >
> > > >
> > ________________________________________________________________________
> >
> > > >
> > ________________________________________________________________________
> >
> > > >
> > > > Message: 2
> > > > Date: Mon, 10 Jun 2002 15:13:46 -0000
> > > > From: "kwbradbury" <kwbradbury@...>
> > > > Subject: My Flex Shaft Rig
> > > >
> > > > I had a Weller rotary tool already. I first ordered a flexible
> > shaft
> > > > for it from Micro-Mark (#14260 ~$25). Later, saw a similar item
> > for
> > > > a similar price at Home Depot (but no s/h), so shop around.
> > > >
> > > > I rigged up 2' pipe clamp as a bench stand to hold the tool. I
> > put
> > > > on a stone grinding tip and tried it out. Two problems. I felt a
> >
> > > > rotary burr (file-like) cutter would be better. So I ordered set
> > > > #80470 from Micro-Mark ($28). Next I felt the need for variable
> > > > speed and foot control. High speed would wear out the shaft
> > bearings
> > > > fast (at 20,000 RPMs, the sucker gets hot!) and being able to cut
> > at
> > > > slower speed give me more options.
> > > >
> > > > I decided to get a good Dremel brand foot control. I found the
> > best
> > > > price on-line at Walmart's site. I figured if "old Weller" gave
> > out,
> > > > I could upgrade it to match the foot control. But I also saw some
> >
> > > > very economical complete sets on eBay. They were tempting, and I
> > > > would have tried them if I was starting from scratch. They are
> > > > complete with a rotary tool, flex shaft, and foot control.
> > However,
> > > > I would not expect them to hold up to heavy usage.
> > > >
> > > > I uploaded some pictures of my rig in a new "Chamber Work" photo
> > > > album on the MPWork site. Its not real pretty, but it works
> > great.
> > > >
> > > > I used the rig to create a round nose (bullet-like) chamber in a
> > HR
> > > > diamond Beechler tenor MP I had. The high baffle in the Beechler
> > > > extends all the way for the full length of the window to the
> > bottom
> > > > of the "U". It just about fell off the cork of my 10M when tuned,
> > so
> > > > it was asking to be enlarged. Cutting it out was a lot of fun. I
> >
> > > > may do more to it if the palm keys do not go sharp on me.
> > > >
> > > >
> > > >
> > > >
> > ________________________________________________________________________
> >
> > > >
> > ________________________________________________________________________
> >
> > > >
> > > >
> > > >
> > > > Your use of Yahoo! Groups is subject to
> > http://docs.yahoo.com/info/terms/
> > > >
> > > >
> > >
> > >
> > >
> > >
> > ________________________________________________________________________
> >
> > >
> > ________________________________________________________________________
> >
> > >
> > > Message: 2
> > > Date: Mon, 10 Jun 2002 16:26:15 -0500
> > > From: Paul Coats <tenorman@...>
> > > Subject: Re: Digest Number 47
> > >
> > > Tip measuring...
> > >
> > > Ron Coelho has a hole drilled in the glass gauge, on the end
> > opposite
> > > the facing length markings. He turns the glass around the other
> > way,
> > > and positions the hole over the middle of the tip. Then he uses the
> >
> > > depth gauge end of a dial caliper, through the hole, and touching
> > the
> > > tip.
> > >
> > > The problem I see, the ends of caliper depth gauges are flat, and
> > would
> > > not touch just the tip of the tail unless you positioned the hole
> > > properly over the top rail, so that you caught just the outer edge
> > of
> > > the tip rail. But as in any measuring, you have to be careful.
> > >
> > > And then you subract the thickness of the glass from your depth
> > > measurement to arrive at the tip opening.
> > >
> > > Paul
> > >
> > > Phil Barone wrote:
> > >
> > > > Man, you're killing me. Chicken pork and oyster pie? Oh man. I
> >
> > > > can't
> > > > wait. Does the pecan pie have a lot of baffle or a low baffle?
> > > >
> > > > By the way, I saw on this NG a picture of someone using a vernier
> > > > caliper to
> > > > measure a tip opening. I did that for years and found a better
> > way
> > > > that
> > > > Bobby Dukoff uses too. Get yourselves a depth gauge used to
> > measure
> > > > the
> > > > depth of a hole. You want the half type. You lay it down on the
> > > > facing and
> > > > turn a little knob which will stop when it hits the tiprail and it
> >
> > > > will tell
> > > > you in thousandths how open it is. Remember, you want the one
> > with
> > > > just a
> > > > half bar as opposed to the full bar. If anyone is really
> > interested I
> > > > can
> > > > look it up and even give you a phone number and order number.
> > > > Phil
> > > >
> > > >
> > > > For all your mouthpiece needs
> > > > WWW.PhilBarone.com
> > > > WE HAVE THE LOWEST PRICES ON BAM CASES!
> > > > PhilBarone@...
> > > > PH: (212) 686-9410
> > > > Incredible Jazz photography at www.ViolaineLenoir.com
> > > > ----- Original Message -----
> > > > From: <MouthpieceWork@yahoogroups.com>
> > > > To: <MouthpieceWork@yahoogroups.com>
> > > > Sent: Monday, June 10, 2002 1:24 PM
> > > > Subject: [MouthpieceWork] Digest Number 47
> > > >
> > > >
> > > > >
> > > > > Got a Mouthpiece Work question? Send it to
> > > > MouthpieceWork@yahoogroups.com
> > > > >
> > > > > Visit the site at http://groups.yahoo.com/group/MouthpieceWork
> > to
> > > > see the
> > > > Files, Photos and Bookmarks relating to Mouthpiece Work.
> > > > >
> > > > > To see and modify your groups, go to
> > > > http://groups.yahoo.com/mygroups
> > > > >
> > > >
> > ------------------------------------------------------------------------
> >
> > > >
> > > > >
> > > > > There are 2 messages in this issue.
> > > > >
> > > > > Topics in this digest:
> > > > >
> > > > > 1. More food for Phil
> > > > > From: Paul Coats <tenorman@...>
> > > > > 2. My Flex Shaft Rig
> > > > > From: "kwbradbury" <kwbradbury@...>
> > > > >
> > > > >
> > > > >
> > > >
> > ________________________________________________________________________
> >
> > > >
> > > > >
> > > >
> > ________________________________________________________________________
> >
> > > >
> > > > >
> > > > > Message: 1
> > > > > Date: Sun, 09 Jun 2002 13:10:07 -0500
> > > > > From: Paul Coats <tenorman@...>
> > > > > Subject: More food for Phil
> > > > >
> > > > > Here are two more, old family recipes...
> > > > >
> > > > > Caramel Pecan Pie makes 3 pies
> > > > >
> > > > > 2 cups sugar, 1/2 cup reserved and caramelized
> > > > > 1/2 cup flour
> > > > > 5 egg yolks plus
> > > > > 2 whole eggs
> > > > > 2 1/2 cups whole milk
> > > > > 1 Tablespoon vanilla
> > > > > 1 cup chopped pecans
> > > > >
> > > > > In top of double boiler, cook 1 1/2 cups sugar, flour, egg
> > yolks,
> > > > whole
> > > > > eggs, and mild. Cook and stir until quite thick. Add
> > Caramelized
> > > > > sugar, vanilla, and pecans. Pour into 3 pie crusts and cook at
> > 350
> > > > > degrees until pie curst is brown.
> > > > >
> > > > > This recipe is more than 50 years old.
> > > > >
> > > > >
> > > > > Chicken Pork and Oyster pie makes 3 pies or one big pan
> > > > >
> > > > > 1 1/2 pounds pork roast cut into cubes no larger than
> > 1
> > > > inch
> > > > > 1 1/2 pounds chicken breasts " " " " "
> > > > > " " "
> > > > > 1 cup finely chopped onion
> > > > > 5-6 green onion
> > > > > parsley
> > > > > salt and pepper to taste or Tony's to taste
> > > > > 1/2 pint oysters, well washed and chopped in small pieces
> > > > >
> > > > > Make a roux and brown chicken and pork. Add 1 1/2 cups of water
> > and
> > > >
> > > > > then seasoning. Cook at a slow simmer until very thick (up to 1
> > 1/2
> > > >
> > > > > hours).
> > > > > Add oysters and pour into 3 pie shells and cover with top crust.
> >
> > > > Bake
> > > > > at 350 degrees 45-60 minutes.
> > > > > Can also be made in one very large pan, double crust.
> > > > >
> > > > > This recipe came from your Mom's grandfather Prevost who made it
> > for
> > > > his
> > > > > kids to make the meat go further. More than 100 year old
> > recipe.
> > > > >
> > > > > Any questions, call your Mom at (and Mom had her phone number
> > here)
> > > > >
> > > > > (From Paul: I like to leave out the pork, and increase the
> > oysters
> > > > and
> > > > > chicken. This makes a firm pie you can cut, it will not fall
> > > > apart. It
> > > > > reheats well, and makes a great entree.)
> > > > > ----
> > > > > By way of explanation...
> > > > >
> > > > > A Cajun "roux" differs somewhat from a French "roux". A French
> > roux
> > > > is
> > > > > made by very lightly browning flour in butter, as a base for a
> > white
> > > >
> > > > > sauce.
> > > > >
> > > > > A Cajun roux is made by heating equal parts flour and cooking
> > oil (1
> > > >
> > > > > cup/1cup for the above recipe is fine) in a black iron skillet,
> > > > stirring
> > > > > constantly with a wooden spoon (which will not burn your hand,
> > > > nothing
> > > > > magic about the wood) over medium heat. The flour is browned to
> > a
> > > > dark
> > > > > mahogany brown color. When done, it is immediately removed from
> >
> > > > heat or
> > > > > it may burn. It may be stored unrefrigerated in a mason jar on
> > the
> > > > > counter, and some spooned into gravies, etc, to thicken various
> > > > dishes
> > > > > as needed.
> > > > >
> > > > > Note, my Great Grandfather was stretching the pork and chicken
> > by
> > > > adding
> > > > > oysters... which were easy to come by, but meat was scarce. A
> > sign
> > > > of
> > > > > the times, huh?
> > > > >
> > > > >
> > > > >
> > > > >
> > > > > --
> > > > > Link to Paul's articles from Home page of "Sax on the Web":
> > > > >
> > > > > http://www.saxontheweb.net
> > > > >
> > > > > or directly to Paul's articles at:
> > > > >
> > > > > http://www.saxontheweb.net/Coats/
> > > > >
> > > > > Listen to Paul's MP3's at:
> > > > >
> > > > > http://briefcase.yahoo.com/tenorman1952
> > > > >
> > > > > and view photos.
> > > > >
> > > > >
> > > > >
> > > > >
> > > > >
> > > >
> > ________________________________________________________________________
> >
> > > >
> > > > >
> > > >
> > ________________________________________________________________________
> >
> > > >
> > > > >
> > > > > Message: 2
> > > > > Date: Mon, 10 Jun 2002 15:13:46 -0000
> > > > > From: "kwbradbury" <kwbradbury@...>
> > > > > Subject: My Flex Shaft Rig
> > > > >
> > > > > I had a Weller rotary tool already. I first ordered a flexible
> > > > shaft
> > > > > for it from Micro-Mark (#14260 ~$25). Later, saw a similar item
> > for
> > > >
> > > > > a similar price at Home Depot (but no s/h), so shop around.
> > > > >
> > > > > I rigged up 2' pipe clamp as a bench stand to hold the tool. I
> > put
> > > > > on a stone grinding tip and tried it out. Two problems. I felt
> > a
> > > > > rotary burr (file-like) cutter would be better. So I ordered
> > set
> > > > > #80470 from Micro-Mark ($28). Next I felt the need for variable
> >
> > > > > speed and foot control. High speed would wear out the shaft
> > > > bearings
> > > > > fast (at 20,000 RPMs, the sucker gets hot!) and being able to
> > cut at
> > > >
> > > > > slower speed give me more options.
> > > > >
> > > > > I decided to get a good Dremel brand foot control. I found the
> > best
> > > >
> > > > > price on-line at Walmart's site. I figured if "old Weller" gave
> >
> > > > out,
> > > > > I could upgrade it to match the foot control. But I also saw
> > some
> > > > > very economical complete sets on eBay. They were tempting, and
> > I
> > > > > would have tried them if I was starting from scratch. They are
> > > > > complete with a rotary tool, flex shaft, and foot control.
> > However,
> > > >
> > > > > I would not expect them to hold up to heavy usage.
> > > > >
> > > > > I uploaded some pictures of my rig in a new "Chamber Work" photo
> >
> > > > > album on the MPWork site. Its not real pretty, but it works
> > great.
> > > > >
> > > > > I used the rig to create a round nose (bullet-like) chamber in a
> > HR
> > > > > diamond Beechler tenor MP I had. The high baffle in the
> > Beechler
> > > > > extends all the way for the full length of the window to the
> > bottom
> > > > > of the "U". It just about fell off the cork of my 10M when
> > tuned,
> > > > so
> > > > > it was asking to be enlarged. Cutting it out was a lot of fun.
> > I
> > > > > may do more to it if the palm keys do not go sharp on me.
> > > > >
> > > > >
> > > > >
> > > > >
> > > >
> > ________________________________________________________________________
> >
> > > >
> > > > >
> > > >
> > ________________________________________________________________________
> >
> > > >
> > > > >
> > > > >
> > > > >
> > > > > Your use of Yahoo! Groups is subject to
> > > > http://docs.yahoo.com/info/terms/
> > > > >
> > > > >
> > > >
> > > >
> > > > Got a Mouthpiece Work question? Send it to
> > > > MouthpieceWork@yahoogroups.com
> > > >
> > > > Visit the site at http://groups.yahoo.com/group/MouthpieceWork to
> > see
> > > > the Files, Photos and Bookmarks relating to Mouthpiece Work.
> > > >
> > > > To see and modify your groups, go to
> > http://groups.yahoo.com/mygroups
> > > >
> > > > Your use of Yahoo! Groups is subject to the Yahoo! Terms of
> > Service.
> > >
> > > --
> > > Link to Paul's articles from Home page of "Sax on the Web":
> > >
> > > http://www.saxontheweb.net
> > >
> > > or directly to Paul's articles at:
> > >
> > > http://www.saxontheweb.net/Coats/
> > >
> > > Listen to Paul's MP3's at:
> > >
> > > http://briefcase.yahoo.com/tenorman1952
> > >
> > > and view photos.
> > >
> > >
> > >
> > > [This message contained attachments]
> > >
> > >
> > >
> > >
> > ________________________________________________________________________
> >
> > >
> > ________________________________________________________________________
> >
> > >
> > > Message: 3
> > > Date: Mon, 10 Jun 2002 17:52:46 -0500
> > > From: Paul Coats <tenorman@...>
> > > Subject: Re: Digest Number 47
> > >
> > > Phil... eating this pecan pie may result in a rollover baffle about
> > the
> > > waistline.
> > >
> > > Paul
> > >
> > > Phil Barone wrote:
> > >
> > > > Man, you're killing me. Chicken pork and oyster pie? Oh man. I
> >
> > > > can't
> > > > wait. Does the pecan pie have a lot of baffle or a low baffle?
> > > >
> > > > By the way, I saw on this NG a picture of someone using a vernier
> > > > caliper to
> > > > measure a tip opening. I did that for years and found a better
> > way
> > > > that
> > > > Bobby Dukoff uses too. Get yourselves a depth gauge used to
> > measure
> > > > the
> > > > depth of a hole. You want the half type. You lay it down on the
> > > > facing and
> > > > turn a little knob which will stop when it hits the tiprail and it
> >
> > > > will tell
> > > > you in thousandths how open it is. Remember, you want the one
> > with
> > > > just a
> > > > half bar as opposed to the full bar. If anyone is really
> > interested I
> > > > can
> > > > look it up and even give you a phone number and order number.
> > > > Phil
> > > >
> > > >
> > > > For all your mouthpiece needs
> > > > WWW.PhilBarone.com
> > > > WE HAVE THE LOWEST PRICES ON BAM CASES!
> > > > PhilBarone@...
> > > > PH: (212) 686-9410
> > > > Incredible Jazz photography at www.ViolaineLenoir.com
> > > > ----- Original Message -----
> > > > From: <MouthpieceWork@yahoogroups.com>
> > > > To: <MouthpieceWork@yahoogroups.com>
> > > > Sent: Monday, June 10, 2002 1:24 PM
> > > > Subject: [MouthpieceWork] Digest Number 47
> > > >
> > > >
> > > > >
> > > > > Got a Mouthpiece Work question? Send it to
> > > > MouthpieceWork@yahoogroups.com
> > > > >
> > > > > Visit the site at http://groups.yahoo.com/group/MouthpieceWork
> > to
> > > > see the
> > > > Files, Photos and Bookmarks relating to Mouthpiece Work.
> > > > >
> > > > > To see and modify your groups, go to
> > > > http://groups.yahoo.com/mygroups
> > > > >
> > > >
> > ------------------------------------------------------------------------
> >
> > > >
> > > > >
> > > > > There are 2 messages in this issue.
> > > > >
> > > > > Topics in this digest:
> > > > >
> > > > > 1. More food for Phil
> > > > > From: Paul Coats <tenorman@...>
> > > > > 2. My Flex Shaft Rig
> > > > > From: "kwbradbury" <kwbradbury@...>
> > > > >
> > > > >
> > > > >
> > > >
> > ________________________________________________________________________
> >
> > > >
> > > > >
> > > >
> > ________________________________________________________________________
> >
> > > >
> > > > >
> > > > > Message: 1
> > > > > Date: Sun, 09 Jun 2002 13:10:07 -0500
> > > > > From: Paul Coats <tenorman@...>
> > > > > Subject: More food for Phil
> > > > >
> > > > > Here are two more, old family recipes...
> > > > >
> > > > > Caramel Pecan Pie makes 3 pies
> > > > >
> > > > > 2 cups sugar, 1/2 cup reserved and caramelized
> > > > > 1/2 cup flour
> > > > > 5 egg yolks plus
> > > > > 2 whole eggs
> > > > > 2 1/2 cups whole milk
> > > > > 1 Tablespoon vanilla
> > > > > 1 cup chopped pecans
> > > > >
> > > > > In top of double boiler, cook 1 1/2 cups sugar, flour, egg
> > yolks,
> > > > whole
> > > > > eggs, and mild. Cook and stir until quite thick. Add
> > Caramelized
> > > > > sugar, vanilla, and pecans. Pour into 3 pie crusts and cook at
> > 350
> > > > > degrees until pie curst is brown.
> > > > >
> > > > > This recipe is more than 50 years old.
> > > > >
> > > > >
> > > > > Chicken Pork and Oyster pie makes 3 pies or one big pan
> > > > >
> > > > > 1 1/2 pounds pork roast cut into cubes no larger than
> > 1
> > > > inch
> > > > > 1 1/2 pounds chicken breasts " " " " "
> > > > > " " "
> > > > > 1 cup finely chopped onion
> > > > > 5-6 green onion
> > > > > parsley
> > > > > salt and pepper to taste or Tony's to taste
> > > > > 1/2 pint oysters, well washed and chopped in small pieces
> > > > >
> > > > > Make a roux and brown chicken and pork. Add 1 1/2 cups of water
> > and
> > > >
> > > > > then seasoning. Cook at a slow simmer until very thick (up to 1
> > 1/2
> > > >
> > > > > hours).
> > > > > Add oysters and pour into 3 pie shells and cover with top crust.
> >
> > > > Bake
> > > > > at 350 degrees 45-60 minutes.
> > > > > Can also be made in one very large pan, double crust.
> > > > >
> > > > > This recipe came from your Mom's grandfather Prevost who made it
> > for
> > > > his
> > > > > kids to make the meat go further. More than 100 year old
> > recipe.
> > > > >
> > > > > Any questions, call your Mom at (and Mom had her phone number
> > here)
> > > > >
> > > > > (From Paul: I like to leave out the pork, and increase the
> > oysters
> > > > and
> > > > > chicken. This makes a firm pie you can cut, it will not fall
> > > > apart. It
> > > > > reheats well, and makes a great entree.)
> > > > > ----
> > > > > By way of explanation...
> > > > >
> > > > > A Cajun "roux" differs somewhat from a French "roux". A French
> > roux
> > > > is
> > > > > made by very lightly browning flour in butter, as a base for a
> > white
> > > >
> > > > > sauce.
> > > > >
> > > > > A Cajun roux is made by heating equal parts flour and cooking
> > oil (1
> > > >
> > > > > cup/1cup for the above recipe is fine) in a black iron skillet,
> > > > stirring
> > > > > constantly with a wooden spoon (which will not burn your hand,
> > > > nothing
> > > > > magic about the wood) over medium heat. The flour is browned to
> > a
> > > > dark
> > > > > mahogany brown color. When done, it is immediately removed from
> >
> > > > heat or
> > > > > it may burn. It may be stored unrefrigerated in a mason jar on
> > the
> > > > > counter, and so
(Message over 64 KB, truncated)