TWiT+ Club Shows 759 Transcript - Mikah's Crafting Corner #23
Please be advised that this transcript is AI-generated and may not be word-for-word. Time codes refer to the approximate times in the ad-free version of the show.
Mikah Sargent [00:00:00]:
This is Twit. Good evening. Good evening and welcome to my crafting corner. I guess it's good to see you all, or see you sort of welcome and thank you for being here. Thank you for being a supporter. If you are in the discord, you should see a little chat from me, little message from me that has a link to the project that I'm currently working on. We've been working on the electrostatic ray gun which I will pop up here. See? Wow, that is quite a delay on the restream.
Mikah Sargent [00:00:55]:
In any case, electrostatic ray gun is what we hope to make. And so we are in the process of working on that. We'll switch over, but before we do that, I wanted to show you my something I've been working on outside of mcc. You done with mcc? I've started whittling and so I would love it if someone can tell what this is. That would make me feel much better. It is indeed a wabbit. So this is the first project that I did and I'm looking forward to doing it more. There's a camping trip in my future and my hope is that I'll be able to make something with wood there.
Mikah Sargent [00:01:46]:
Because you start out with sort of balsa wood blanks. And then you, you know, start after you get a knowledge of the. The tool and everything, then you kind of move on. You'll have to forgive the mess here. There's lots of paint marks at this point, but I think it kind of gives it character before I forget. Something to watch to see if it makes it to your coast. Oh, I would love to see that. The unauthorized musical parody.
Mikah Sargent [00:02:22]:
Let's see. So how's everybody doing? What's everyone working on this month? I realize there's a. An index card in here that serves as the sticky catcher. I think I should probably use wax paper or something like that instead. Now, see, I do this every time. I get all of the pieces and I pull out my little sheets here and then I forget that I need them in color and then I pull them up on the screen. So you know what I think we're going to do this time? We're going to go ahead and print these out in. In real life.
Mikah Sargent [00:03:32]:
We're going to do it right away. Oh, tell us about it, Dustin. What's the temperature like where you are. In glorious Technicolor. Exactly. Yes, indeed. Because I thought I was being clever and, you know, saving of resources by printing only the pattern in color and leaving the instructions in black and white. But I was not being Clever, because those instructions need to be in color so we can see what they say.
Mikah Sargent [00:04:18]:
But the good news is we only have to print the first two pages. So we'll do that. Select my printer, which just so happens to be right off the side of the screen, and we'll get there. Wow, that's a Great ray gun, Joe. 87 degrees. 87 degrees it is. Hold on, let me check what it is for me, and then I'll tell you what it is. Oh, I'm just two degrees off from you, Joe.
Mikah Sargent [00:04:58]:
Joe. No, not Joe. Dustin. 29.44 degrees Celsius. Currently here in old Portland. I've been hearing about the orange skies, Patrick, in your neck of the woods, because, wow, the oceans. You just really. You really nail it on the watercolors.
Mikah Sargent [00:05:37]:
Jo, I love your choices for the colors of the water. Beautiful, beautiful. Let me show this as well, because it is very cool. While I watch these sheets print out and fall to the ground. You can look at that while I scoot over a little bit. Oh, no, I forgot. The last thing I put in the printer was thick paper. So now.
Mikah Sargent [00:06:16]:
Oops. Okay, let's get that out of there and let's see where we are. So I believe we had added the trigger, didn't we? Let's see. This is currently how our electrostatic ray gun looks. And we are. All right, so we cut out the trigger a on parts, page one. We have already done that. Fold the two gray tabs.
Mikah Sargent [00:07:18]:
I think we've done this. Yes, yes. I think we even went. I wonder why I didn't mark those off. So we placed the trigger. We did that. And then we. I think we even did that.
Mikah Sargent [00:07:35]:
Yeah, we cut the second part of that trigger off. Popped that on there. And then we were left with this. I must have got distracted there at the end and didn't notice. We'll just mark those off real quick. All right, so here we are. Cut out the rear cap on parts, page three. Which, remember, we've cut out everything so we don't need to do that.
Mikah Sargent [00:08:28]:
And glue it directly. For the two small gray tabs. Cut along one side as we did previously. Fold all six gray tabs downward, and then fold downward between all seven panels. Okay. We will find that piece. That's a cool piece, but it is not the one we're looking for. Got all these fun little bits and bops.
Mikah Sargent [00:08:56]:
Wait, wait. Are we going to have to glue those on? Because that's going to be complicated. Is it this? I think it's this. Okay. Rear cap on. Parts page three. I'm just going to pull up the. Full page because then I can reference it.
Mikah Sargent [00:09:57]:
I think, Paul, you should have drawn some footprints in the sand. Okay, I'm happy to report that I was incorrect. This is the rear cap on parts page three. So for the two small gray tabs, cut along one side as we did previously. See, I don't like that. They don't tell me which side, though. That's frustrating to me. You know what else is frustrating to me? I put my scissors in my drawer.
Mikah Sargent [00:10:44]:
One moment. There we go. Now we'll cut along one side. So part of the process with wood whittling is that of course, as you're working, your knife will get dull. That, I mean, obviously that's true across the board, but in particular, while you are whittling, even within one project, your knife might become dull. So you need to strop your knife. And I had never used a stropper before and had only seen those sort of barber stroppers, which just look from a distance like long leather straps that you sort of run the blade across. And so I took my whittling.
Mikah Sargent [00:12:17]:
This is. I did the classic. I mean, frankly, the classic sort of male thing of. I don't usually do this. I'm usually an instruction reader. But I did that thing where I said, you know what? I know what I'm doing, right? And I was, you know, running the blade across the stropper, expecting that it was going to sharpen the blade. And then I said, I actually have no idea what I'm doing. Let me research some great whittling tutorials and, and instructions.
Mikah Sargent [00:12:57]:
And so, of course, what I did was I went to Claude and I turned on the, you know, web research mode, the deep research mode, and said, hey, I'm learning to do this. Put together a guide for me that has, like, the videos that are recommended and the, you know, wikis or whatever that happens to be the recommended. And I started watching the video and the guy's showing you how to strop, and he puts this weird green substance onto the leather and then proceeds to say that the leather does nothing. It is the material, the compound that you put onto the leather that is actually the sharpening compound. And the leather is just there to hold the sharpening compound and to. To sort of soften things a bit. So, yeah, if you didn't know sharpening compound upon the stropper is. Or is it just called a strop? I don't know.
Mikah Sargent [00:14:14]:
Is the. I think, yeah. Anyway, sharpening compound is the thing that Actually makes the blade sharp. Some of you are probably like, yeah, yeah, I know that, but it was certainly news to me. All right, so what we're going to do is fold in these small little. Actually let me, let me read. Fold all six gray tabs downward and then fold downward between all seven panels. So now I know they're all going down.
Mikah Sargent [00:14:54]:
Toilet time. Oh, Lordy. Oh, lordy. Oh, is, is everyone so far here, Joe Wizardling, Darren, Paul, Dustin, Are we all safe? Did any of us get the. What do people do kids have a name for it? Is it called the Ria? That's so gross. Still. That's still so gross. Hey, you got the Ria.
Mikah Sargent [00:15:27]:
I'm very happy to mark safe. There you go. So far so good here. Although it was right after we. We took a trip to the beach over the weekend and it was right after that that I came home and read that. We're thinking that it's most likely traced to leafy greens. And I had just had a cabbage based dish at a restaurant. Although to be fair, it was cooked.
Mikah Sargent [00:16:04]:
So I'm not, I'm not incredibly worried. But it was hard to then read about the sources and then thought that. Oh, cool, that's not great. Yeah, that is funny, Darren. Darren says, because it's, you know, we're not sure if it's salad, if it's. If it's the berries for sure yet. Then people who don't have roughage in their diet are the ones that are actually safe this time around. Safe in the short term.
Mikah Sargent [00:16:45]:
So you might have. You might not have the Rhea, but a diet free of roughage is a high cholesterol body with. With arteries waiting to pop. So that's something to bear in mind. You know, sort of short term investment, long term return kind of situation. Let's see. Oh my God. I just.
Mikah Sargent [00:17:12]:
Darren, I'm so sorry. I just reread your message and you said people like me. I don't mean. I'm not putting that on you. I'm knocking on all the wood here. Nothing will happen for you. Nothing bad will happen. I'm sorry, I thought you said people who have a bad diet.
Mikah Sargent [00:17:29]:
Not people like me, who. I promise I was not trying to talk about you. This is true, Patrick. This is very true. You know, despite that word being or despite the condition being absolutely terrible. Necrotizing fasciitis is very satisfying to say. I imagine that changes if you've experienced it. No pickles.
Mikah Sargent [00:17:59]:
No onions either. I do have this closer. There we go. I know it's taking me forever to do these folds, but I'm. I hate folding these small parts and then them not being very well lined up. And so I keep starting to think about grabbing a straight edge, and then we start conversing. I'll use the seam ripper. It has a fairly straight edge there.
Mikah Sargent [00:18:51]:
We can use it to just fold across, and we need to go downward. This is when MacGyver needs a bone scorer. If you could be one TV show or movie action hero, what TV show or movie action hero would you be? Because I think I would be MacGyver. That's the one I would want to be. And by that I do mean which one would you want to be? Not necessarily that you're saying you are that thing, but that you'd want to be. Wow, Dustin, that looks so good. Is that. Is that.
Mikah Sargent [00:19:56]:
Is that tofu? And I remind you, the question is. Oh, I'm so sorry. Jerry Moore over on Twitch. Hello, and thank you for joining us. We're doing Micah's crafting corner today. And you said Jerry Moore said the Punisher. The question was, if you could be any TV show or movie action hero, which one would you be? We've had one answer from Jerry, who says the Punisher. Yum.
Mikah Sargent [00:20:48]:
Tofu puffs, Shanghai bok choy, carrots, garlic, and a really simple sauce. All right, I'm going to have to fold the other pieces first, and then we'll be able to get to those inner parts a little bit easier. I'm just unhappy with the way my Cricut cut some of these out. Paul says, would it be creepy to say the Invisible Man? You know, I think that depends. Sort of. I don't think that it's creepy to say it. No way. I do want to see the process of making that painting a thousand percent.
Mikah Sargent [00:21:44]:
I want to see the process of. I mean, I can't right now. Join. But by golly, you did just squirrel my adhd, that's for sure. And that is not on you. That is on me to get in check. All right, so we folded in this piece. Normal diet of choice is 90.
Mikah Sargent [00:22:25]:
90. Asian, Thai, Laka, Malaysian, Chinese, etc. Okay, could I have all of you listening? Because I think that perhaps that other question was not as interesting. Could I have you tell if you do like Thai food, can you convince me to like Thai food? Because when I have had Thai food, and perhaps I've only had subpar Thai food, but when I've had Thai food, it basically boiled down for me as a very bland noodle. Based dish that somehow was still so incredibly spicy and there was like not an option for not spice. Unless you just basically wanted a buttered noodle with like broccoli thrown on top of it. And so am I missing the tie of it all? What's going on? I love basil, Paul. Also, I mean it is the case that as a gluten avoidant at this point I can't have a lot of noodle based cuisine.
Mikah Sargent [00:23:49]:
Pad Thai is not overly spicy, but is it flavorful? I really like Japanese cuisine, the non sushi aspects. See, so maybe I just had bad Thai. The three times I've had it, I gave it, you know, I tried, I tried, tried. I. I have never had Thai in Portland, so that might be something that I should do. Oh, see, that sounds good to me. Pad Thai is typically made with rice noodles. Shrimp.
Mikah Sargent [00:24:48]:
I love shrimp. Peanuts like peanuts. Green onions. Like green onions. Scrambled egg. I like eggs. Sugar, take it or leave it. And bean sprouts.
Mikah Sargent [00:25:01]:
Love bean sprouts. Do they use water chestnut? Cuz I love water chestnuts. That's one of my favorites. Oh, do you know what kind of fish is in fish sauce or is it sort of a general fish? Ah, I see, I see. Darren, Darren says pad Thai is one of those things you really can't get in America. Lots of places have it on the menu, but you can't get pad Thai in America. Oh yes. I love anchovies because I.
Mikah Sargent [00:25:50]:
My favorite food used to be a Caesar salad. And I love making homemade Caesar dressing. There is however a. Not a full seafood hater, but does not like the fishier of the seafoods like shrimp and the those kinds of things in the house. And so anchovies definitely fall in that boat. I finally I had to get the, the bone scribe because I just could not handle those imprecise seam it. I may have to give pad or Thai food another try, especially if it's rice noodles. I should say I like a little heat because I, I definitely.
Mikah Sargent [00:28:00]:
Sometimes people describe spicy. They say spicy and they mean heat on your tongue, heat in your mouth, heat in your body. Sometimes they say spicy and they mean full of spices, full of flavor and spices. When I say I. When they talk about spice level, they're talking about sort of the heat of it, right? And I like a little bit of heat trending toward mild or like medium heat, I guess. But I don't like a lot of heat. Where I draw the line for me is when the enjoyment of the food, the enjoyment of the taste of the food is interrupted by my body's response to the heat level, the spice, the scoville units, whatever. And so some, like hot wings get into that area where it no longer tastes good for me because it's just burning me.
Mikah Sargent [00:29:12]:
Again, not. Not temperature wise. We use so many metaphors when we're talking about food. The effect that food has on, like, burning your mouth and burning inside of you. Yeah. And that's the stuff that. There comes a level for me where it doesn't, like the taste of the food is long loss underneath how my body's reacting to it. And so, yeah, as long as it stays under that, I'm good.
Mikah Sargent [00:29:45]:
In fact, I probably. At times like a bit too much of it, especially when it comes to pepper. I don't mind an overly peppered dish. Yeah. Spice without flavor, Dustin. Thank you. Because sometimes I've. I've noticed that there are times whenever I've tried to.
Mikah Sargent [00:30:18]:
Tried to sort of explain that feeling, and then people are going, oh, so you just like bland food? And so it can be kind of difficult to really, really narrow in on. On how different people define those terms. And when you're trying to communicate, oh, no, it's okay if the restaurant has food that has a lot of spices in it, but I would prefer to not have burn your tongue off. I don't. I'm not going to ever be on Hot Ones. Well, I mean, I would, but I'm not going to be enjoying myself on a show like that. Oh, that's another. I.
Mikah Sargent [00:31:06]:
I forgot. I don't like. I love, love, love with my heart and my soul. I love the smell of lemongrass. But don't try to feed me lemongrass, bro. Okay, don't. So I think I've also had too many dishes with lemongrass in it, and it's just going, why are you, why are you doing this to me? And I say that as I'm someone who loves ginger, which I think can fall into that same profile because there's a sweetness, a warmth, a sort of like palatal tannin ness of ginger that lemongrass has. That.
Mikah Sargent [00:31:52]:
The problem with lemongrass is it gets too far into, like, the flavor just spills across your tongue. And it, It. I think it's. It's a very overwhelming flavor profile. And so it quickly becomes this thing that's somehow triggering all of the taste bud, taste bud moments right in the mouth, and it's just overwhelming. Oh, great. Well, maybe that's the whole thing. Maybe that's why I don't like Thai.
Mikah Sargent [00:32:24]:
Paul writes. Well, Paul's Buddy writes, Lemongrass is an absolute cornerstone of Thai cuisine. Alongside galangal and kefir lime leaves, it forms the aromatic foundation of Thailand's most famous dishes, providing a bright, citrusy freshness that perfectly balances spicy, salty and rich flavors. I disagree about it balancing anything but as they say, charlize their own. Yeah, no, sorry. I. That. That.
Mikah Sargent [00:33:05]:
That may be why I don't like Ty and I didn't realize it. It's hard to say I don't like Ty because that happens to be my mother's name spelled differently. But saying it out loud there. I don't like Thai. I love Indian food with my whole heart and soul. I love Indian food. I think I've said that now twice, but I really, really, really. That's.
Mikah Sargent [00:33:32]:
And that's what I'm talking about. Like Indian food just has so much flavor and they all get their attention, they all get their time and it can be incredibly flavorful. It can be a full ratatouille experience without needing to burn your mouth open. Respeto. Okay, let's read through this. This is fascinating. Darren says, the thing about Sydney, we have lots of good quality fresh produce and lots of first generation immigrants of whatever Asian country who aren't refugees or anything. So.
Mikah Sargent [00:34:30]:
So if you want food X, we have an X community here containing people who are actually chefs in X. But the problem with America and Asian food is more the economic structure. Interesting. And expectations. Example for one example is for Thai. This is eg for Thai. Let's look at Massaman. We'll go with that.
Mikah Sargent [00:34:53]:
Massaman is a stew. It has to be cooked overnight or at least for a few hours. The taste goes all the way through the meat. In the US people come in and say, I want Massaman but I want chicken instead of beef, which you can't really do. So you end up with a Thai shop having pre cooked meat, sitting around and pre made sauce and then putting the Massaman sauce on the chicken or the tofu or whatever you want. So in theory it's Massaman, but it's not Massaman because. And I'm sorry if I butchered the pronunciation of that, but that makes sense. It's like a Mazaman inspired, I don't know, stew.
Mikah Sargent [00:35:37]:
Oh, yum, yum, yum, yum, yum. That looks amazing. I also like. They'll have the candied, candied fennel seeds. Oh, I love fennel. I shouldn't say candied fennel seeds because they're candy coated fennel seeds. So it's kind of Like a. It's almost like a.
Mikah Sargent [00:36:09]:
What are those called? Not Mike and Ike. They're the pink and white ones that are black licorice inside. Good and Plenty. They're like Good and Plenty, but more fennelly than black licorice. See? And where. I don't like lemongrass. I don't think you could ever. I say this now, but I don't think you could ever give me too much fennel.
Mikah Sargent [00:36:36]:
I. If I could subsist on fennel. Well, I probably get sick of it then, but you get the point. I really like fennel. Sorry. I just got a message from my hairdresser, so I can need to respond to her. Otherwise, she'll book up and I won't get my appointment. All right.
Mikah Sargent [00:37:45]:
So, yeah, fennel is delicious. Let's see. New Zealand is the same heaps of immigrants from the subcontinent, Asia and the Pacific. So you find a good. You find good restaurants all over. When I went to university, there was a Saturday farmers market, and they had stories with a bunch of international foods. I would usually get samosas, somewhat Canadianized, of course, and eat them over the weekend. So flavorful, so delicious.
Mikah Sargent [00:38:15]:
And you're right about that. You know, that. That time taking. That needs to happen. It does make a difference. Almost there. All right, so let's see. Wizardling says it was instructive ordering Mexican food in the USA and then in Mexico.
Mikah Sargent [00:38:52]:
Loved Tex Mexico, but it wasn't Mexican. Exactly. Chomping corner. Yeah. Because we're just talking about food. Okay. One of these days, I'm going to have to do. I don't know how it has anything to do with crafting, but we like to have fun here.
Mikah Sargent [00:39:14]:
Gonna have to do a ranking of sparkling water flavors, because I just found a new second place on my list of best sparkling water flavors. It's Guy Fieri's Root Beer Float Sparkling water. And let me tell you, this can of sparkling water has taken me to Flavortown. It is delicious. I'm sorry, the energy is a little bit harsher than I would like it to be right now, but when Flavortown comes to say hello, you say hello to Flavortown. It is. I was surprised and delighted at how much it tastes like root beer with some vanilla in it. It's very good.
Mikah Sargent [00:40:10]:
There's also an apple pie a la mode flavor that's not very good. But anyway, this is now second place. My first place ranking is a limited edition. It's. It's seasonal from Whole Foods. I believe that is a fall spice flavor. And of course, that Takes my first spot. I love cardamom.
Mikah Sargent [00:40:36]:
I love clove. I love nutmeg. I especially love clove. It's. And I think it's actually fall spiced cider or something like that because it is more toward the cidery side than it is like a pumpkin pie or something. So that gets first place. This now is in second and third place. I forgot what I have.
Mikah Sargent [00:40:57]:
Oh, Polar seltzer has a ginger lime mule. And that's my third spot. Let's see. My wife and all of her family from Germany do not understand root beer at all. What do you mean they don't understand root. Understand root beer? What does it mean to not understand root beer? Can you tell? I'm offended. Oh, don't. They don't understand the appeal of it.
Mikah Sargent [00:41:28]:
What. Okay, let me ask you this. Does. Does your wife and all of her family do? I. I'm past the. I'm not upset about it now. That makes. That makes a lot of sen.
Mikah Sargent [00:41:38]:
I am curious to hear for them, do they have a shared like. Of a certain beverage? And because I think that root beer. They're sort of different categories for me. Root beer and cream sodas and red cream sodas. And all those exist. And, you know, like sarsaparilla, all exist in one category. And then many of the colas exist in one category. And then you have for me, Dr.
Mikah Sargent [00:42:07]:
Pepper over here in its own category. I don't. Yeah, I don't. I. Maybe, maybe Pepsi is more onto the Dr. Pepper spectrum between like Coca Cola, Classic Cola, and the Dr. Pepper Spectrum. But yeah, I'm very curious if there's some sort of.
Mikah Sargent [00:42:34]:
Because back where I'm from, everyone there, everyone in my family likes Coca Cola and the flavor of Coca Cola and don't really like root beer, but I could see why, because the two are so different. Really? Wizardling says, I did enjoy root beer a lot visiting the USA. Dr. Pepper, too. Neither are sold outside of the international aisle or American shops in New Zealand. It's at a premium too. So I only buy on special occasions. Wow.
Mikah Sargent [00:43:14]:
So wizardling. What. What are the common beverages for you if those get relegated to American beverages? Okay, I think we've done that. So now it says, glue the two small gray tabs to the unprinted side of the adjacent panels and then glue the four gray tabs with red dots to the unprinted side of the adjacent panels. Okay, we can do that. Oh, I love root beer barrels. Wizardling. I'm assuming that when you say root beer candy, you're talking about root beer barrels.
Mikah Sargent [00:43:59]:
That was one of my favorite candies growing up. And we have a candy dish upstairs that is devoted only to sort of old school candies. And root beer barrels are in there. Butterscotch discs are in there. Soft peppermint dolls are in there. And the strawberry candies. Lemonade Low. Yeah, lemonade.
Mikah Sargent [00:44:34]:
Fanta. Oh, you. Okay. You have Mountain Dew and then cola. Yeah. I love root beer barrels so much. And if you've never had. Oh, well, okay.
Mikah Sargent [00:44:49]:
If you have a weird taste profile, if you've never had clove balls, they're also really good. It depends on, you know, the, the old timey candy maker who's making them because some of them will, will, I think, go a little too far into. There's a delicate balance where there's enough sugar and not as much clove such that you get the full flavor of the clove that is enhanced by the sugar without the clove numbing your mouth. But I've also had ones that lean so far into the clove that it does numb your mouth. And then those aren't as enjoyable. Oh, yes, Paul, you have just. I used to get sick on these kinds of candies. So ribbon candy.
Mikah Sargent [00:45:48]:
Oh, my God. I'm going to have to. I have to buy some ribbon candy. Oh my God. So, okay, ribbon candy is one. You see them? Well, I can't really tell a straight, unfortunately, but there are, there are ribbon candies. Well, the ones that are a little swirly or closer to ribbon candies, but they make beautiful ribbon candies. And then there are the kind that are filled.
Mikah Sargent [00:46:11]:
Occasionally for me, I'd get one that was filled with chocolate and it was terrible because it's like the worst kind. It's basically like chalk lit. I should move this out of the way. But some of them would be filled with like a fruit filling. Just very good. Oh, Hershey Kisses. Yes. I have, I have a bag of, of dark chocolate Hershey's Kisses.
Mikah Sargent [00:46:47]:
And if pro temp, if you have a significant other who likes chocolate, it has been a hit thus far for me to on occasion just leave a little dark chocolate Hershey Kiss, you know, somewhere where my significant other will see it. And it's just kind of a nice reminder in the day. But I was not expecting it to be as much fun as I ended up having. Just leaving them places from time to time. I'm also not a big Hershey's person. I was growing up, but then I stopped liking it. But I still do like Hershey's Special Dark, especially as Part of a Samore. Nice.
Mikah Sargent [00:47:42]:
Campfire some more with a Hershey's special Dark. Oh, okay. Darren. Interesting. Something I desperately miss from the US and used to be able to find fairly easily here. But no longer. Twizzlers seem. Oh.
Mikah Sargent [00:47:56]:
As Twizzlers seem to have invaded his Red Vines. I love Red Vines, but my ability to buy an OS is completely dried up. Darren, I am so sorry that you can no longer get Red Vines. I was. I was. I was like a mascot for Red Vines growing up. I love Red Vines. I knew all of, like, the story of Red Vines and had this whole argument about how they're superior to Twizzlers because, well, first and foremost, they're made by the American Licorice Company, unlike Twizzlers, which are made by Hershey's and are plastic.
Mikah Sargent [00:48:30]:
Unfortunately, if you look on a package of Red Vines, the first and primary ingredient within a Red vine is wheat flour. So I had to stop eating them. But I love the taste of Red Vines, Dustin. Yes, in terms of texture, but not quite in terms of flavor. The flavor of a Red vine is a unique treat. Did you, Dustin, ever get to try. I don't know if they still sell them, but did you ever get to try Grape Vines? I thought I was going to hate them, and then I tried them and I really liked them. And as I said, I was kind of a mascot for Red Vines.
Mikah Sargent [00:49:17]:
Red Vines sent me this, like, big old care package of a bunch of. A bunch of boxes of Red Vines and grapevines. It was sort of a promotional campaign for whenever they lost launched grapevines. This has been years ago while I was in college, and I liked them a lot and wasn't expecting it. I ate so many grapevines that I got sick of them. It's probably also rejection within my body. Before I knew that I was gluten intolerant as well, so I'm sure that didn't help. They were so purple.
Mikah Sargent [00:49:54]:
They were the purple also, I think I. I totally did ask Dustin. I meant Darren, though, since Darren, you had brought up red finds. If you'd ever had the grape. Grape ones. Feel the purple taste. The purple. Truly the purplest.
Mikah Sargent [00:50:21]:
Oh, Slurpees. Okay. Yeah. I do have to say there's something unique about a cherry Slurpee and the way that it burns your mouth or like your throat a little bit that I quite like. There's a bite to a Slurpee that you just don't get with other things. I don't know wizardling, if that at all rings true for you, but there's just, like, some underlying thing that they're doing, and I. Maybe there's some carbonation going on or something, but it kind of bites. Or I'm allergic to the.
Mikah Sargent [00:50:53]:
The. The flavoring they use in Slurpees. That could also be it. That's. That's scary. Is no one else is going like, oh, yeah, I remember that. Or, yeah, I feel that, too. That's how one of my friends discovered that she was allergic to cucumber.
Mikah Sargent [00:51:12]:
She was eating cucumber with her friends, and they were like, man, I just love cucumber. And she's like, except for the part where it kind of burns on its way down. They were like, it's not supposed to burn. Ooh. Dippin Dots are fun. It used to be, like, all the rage growing up, you know, if you had Dippin Dots, you were living your best life. You were. You were making it.
Mikah Sargent [00:51:42]:
And so I remember there were the talk of the town in middle school birthday parties where the parent had gotten, like, a. Like, rented a Dippin Dots cart. And so then I remember that someone else wanted to compete, and so they ended up renting a Dippin Dots cart for their birth, you know, for their kid's birthday, and it became a whole thing. Very funny. Whoa. Excuse me. Is that spaghetti with strawberries? Oh, no, that's ice cream, isn't it? Look at that. And it's called what? Spaghetti.
Mikah Sargent [00:52:34]:
E's Spaghetti Eyes. Spaghetti Ice. Like, ice cream. Yeah. Cool, cool, cool. The nearest Red Vines is in Cholera Colorado. I'm so sorry. Yeah, I really want to try that.
Mikah Sargent [00:53:02]:
That looks so good. So I imagine you just take ice cream and use a. Like a. A spiralizer or a grater. And you have to imagine that due to the way that. Because the problem with ice cream. It's not a problem, but one of the challenges of ice cream, of course, is it's twofold. It's the fat and the coldness, which both competes to make your taste buds not work as well.
Mikah Sargent [00:53:34]:
And so you often have to use very flavorful things as fillings in order to make those flavors come out, because otherwise, your tongue is not picking up as many of the flavors. And that's also why there's a difference between ice cream and frozen custard. Or. Not that there's a difference between them, but one of the reasons why you might have one or the other, and I don't remember which one it is, is because of the freezing, the level at which they freeze. And so it's A little bit easier for it to warm on your tongue, and therefore you're able to more easily taste it. And so I have to wonder if it's in this sort of noodle shape, if it makes it easier for your mouth to warm it up. And therefore you're going to get more flavor from the ice cream than you would if you take sort of a lump of ice cream and put it in your mouth. Okay, so we finish this cap, Place glue inside all six sides of the rear cap, and glue it directly over the rear panels on the body.
Mikah Sargent [00:54:56]:
Okay, I see. We're going to help sort of even out the end there, I believe. Get thee to Germany go. And quickly. Farewell. If anyone can name that reference, you'll get bonus points. In my heart. Somebody's looking it up now.
Mikah Sargent [00:55:46]:
That's. That's cheating. Foreign. You're absolutely right. Wizardling. That's what makes Dippin Dots. I. I mean, I feel that that's true.
Mikah Sargent [00:56:05]:
So it makes Dippin Dots so good they melt in your mouth really easily. And so you do get better flavor that way. Dippin Dots, ice cream of the future. That's what the Dippin Dots store in my hometown said. We capped no cap. No all cap. We capped the ray gun. If thou dost marry, I'll give thee this plague for thy dowry.
Mikah Sargent [00:56:45]:
Be thou as chaste as ice, as pure as snow. Thou shalt not escape calumny. Get thee to a nunnery, go. Farewell. Or if thou wilt needs Mary, marry a fool. For wise men know well enough what monsters you make of them. To a nunnery, go. And quickly too.
Mikah Sargent [00:57:07]:
Farewell. Good job. It's from Hamlet. I remember having to tell my dear friend at the time. I'm still, still friends with this, with, with her. I had to tell her to get thee to a nunnery. Wow. It's been a long time since I've seen Hamlet like red Hamlet.
Mikah Sargent [00:57:37]:
Okay, let's see now. We'll add tabs to the body so a barrel can be attached. There are six barrel braces on parts page three. Cut these braces out one at a time, folding each rectangular panel upward and then gluing each larger panel directly over the matching color coded panel on the body. When all six braces are in place, they should resemble figure 15, which you cannot see, but I can. These are the panel pieces that they are talking about. Some of them have little screws on them and some of them don't. And my guess is that the actual parts page has the color coding information on it.
Mikah Sargent [00:58:29]:
And so that is something that I will notate on the back of these between now and when we see each other again for it is the end of this episode of Crafting Corner. Thank you all so much for being here. Thank you for your support. You club twit folks are fantastic. Those of you tuning in elsewhere, thank you as well. And of course we'll be back next month for another Crafting Corner but be sure to tune in if you'd like if you're interested, on Friday. So two days as we record this July 17th at 2pm we will be talking about the Matrix, the first Matrix film. So tune in then.
Mikah Sargent [00:59:27]:
I know Joe's work. He gods something. That's all I'm going to say. I haven't actually looked yet. Joe, if you're still here, I haven't looked yet at your message but I know you're working on something so we'll see that. In any case thanks everybody and talk to you soon. Goodbye.
