wushaw
Elite Member
You better hurry Eddie...The burn bans are in effect in many counties now and it's just a matter time before yours is in it as well.
Creating a Lake
- Thread starter EddieWalker
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Bird
Rest in Peace
I'm surprised that Denton County's burn ban didn't go into effect until yesterday.
OP
EddieWalker
Epic Contributor
The burn ban is in the news, but those who make the decision have been waiting to see if this storm arrives or not. It did.
It's raining right now, the dozer is parked on high ground and my rain gauge has an inch in it so far. The forecast is rain for the next three days, so it's anybodies guess how much we get. The thunder and lightning is fun!!!
I'm rebuilding one of the cylinders on my backhoe, but that will have to wait until the rain stops.
Eddie
It's raining right now, the dozer is parked on high ground and my rain gauge has an inch in it so far. The forecast is rain for the next three days, so it's anybodies guess how much we get. The thunder and lightning is fun!!!
I'm rebuilding one of the cylinders on my backhoe, but that will have to wait until the rain stops.
Eddie
mudcat
Platinum Member
It is good to see you back at!!!!
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EddieWalker
Epic Contributor
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EddieWalker
Epic Contributor
This is what I'm looking for when digging and moving the clay. You can see the way it holds together and curls up along the blade. As it gets big enough, it will colaps on itself, but then it just curls back on up the blade again.
This picture really shows the ideal situation!!!!
Eddie
This picture really shows the ideal situation!!!!
Eddie
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Renze
Elite Member
EddieWalker said:
You can get this effect in a hard packed sand soil as well, though sand wont build up that high... anyways, the curling / rolling up effect is usually requiring the least traction to move big amounts of dirt...
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EddieWalker
Epic Contributor
Renze,
Thanks, I didn't know about the sand curling too. It's just realy nice when I get it to do this when I'm digging and moving dirt.
Every once in awhile I get my lazer to check my work and make sure the dam is at the right height. The land is changing elevation, but the water leve has to remain the same. Right now the dam is getting lower.
Eddie
Thanks, I didn't know about the sand curling too. It's just realy nice when I get it to do this when I'm digging and moving dirt.
Every once in awhile I get my lazer to check my work and make sure the dam is at the right height. The land is changing elevation, but the water leve has to remain the same. Right now the dam is getting lower.
Eddie
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rox
Veteran Member
Some of the pines will be saved for beams in the store. I've come up with a new plan for the store and resturant that takes better advantage of the location. Everytime I test out the dozer, I work on the pad a little more each time.
Now that it's taking shape, I'm seeing a different design for that building. Simpler with more square footage and a better view into the wildlife preserve. It also takes into consideration the ability to have a resturant down the road without any further building or modifications.
Eddie, for some reason I have not been keeping up wiht this thread. I have never been very good at visualzing or planning any type of gradin, I jsut can't see it in my mind, so prolly that is why I haven't been reading it for a while. But I perked right up when I saw that you wrote that you were planning a restaurant in the future.
Since my husband was a chef for 35 years I can say that prolly the most important factor in a good kitchen and serving stations is the design. When you get to that point I would recommend that you tap the experience of many chefs when working out your design. You will get ideas, different ideas from each one. The kitchen equipment manufacturers will provide a free design or low cost kitchen design, which is a good sarting point, however showing the plans to many chefs will really help you come up with the BEST design. My husband always says one of the biggest expenses in a kitchen is the hood. The hoods can cost you a lot of money and there is a lot of engineering to get the right hood. Just research kitchen hoods for a while and you will soon find out. I know you like to learn new things and search on the internet, so that should keep your active mind busy for a while. Kitchen hoods.
Now that it's taking shape, I'm seeing a different design for that building. Simpler with more square footage and a better view into the wildlife preserve. It also takes into consideration the ability to have a resturant down the road without any further building or modifications.
Eddie, for some reason I have not been keeping up wiht this thread. I have never been very good at visualzing or planning any type of gradin, I jsut can't see it in my mind, so prolly that is why I haven't been reading it for a while. But I perked right up when I saw that you wrote that you were planning a restaurant in the future.
Since my husband was a chef for 35 years I can say that prolly the most important factor in a good kitchen and serving stations is the design. When you get to that point I would recommend that you tap the experience of many chefs when working out your design. You will get ideas, different ideas from each one. The kitchen equipment manufacturers will provide a free design or low cost kitchen design, which is a good sarting point, however showing the plans to many chefs will really help you come up with the BEST design. My husband always says one of the biggest expenses in a kitchen is the hood. The hoods can cost you a lot of money and there is a lot of engineering to get the right hood. Just research kitchen hoods for a while and you will soon find out. I know you like to learn new things and search on the internet, so that should keep your active mind busy for a while. Kitchen hoods.
OP
EddieWalker
Epic Contributor
Rox,
Thanks for the tip on the resturant. It's something I don't have a clue about and to be honest, it's one of my panic areas. I'm not so much worried about designing the kitchen, but where to put the utilities so I can build it down the road!!! Once the concrete is poured, it's really hard to change the location of things. Not impossible, just painfully dificult.
Eddie
Thanks for the tip on the resturant. It's something I don't have a clue about and to be honest, it's one of my panic areas. I'm not so much worried about designing the kitchen, but where to put the utilities so I can build it down the road!!! Once the concrete is poured, it's really hard to change the location of things. Not impossible, just painfully dificult.
Eddie
