Відео

This is the exact tool I used: www.amazon.com/Coitak-Angled-Pieces-Replacement-Cleaning/dp/B085R9S368/ref=sr_1_6?crid=HUNMHL8TKX5C&dib=eyJ2IjoiMSJ9.HEtVXGA-l_DXHfsjN_cRDLMGE5ZZ8iD5dtXGiesvZFBZX5ZXXVWxSfbkeUCwtpYv-Q3w-H6RLc5q3XjQYl1uWqVqEg1j98y3sKVMOB0jJUxTe0ntR1H-2E26izNKAyc-sHtynLi7IAlKIsICsXM_BDA8v56MHDi-moN0PUrEcfXB1m5StMDXDjxVv6CoZYga6oh-dmVkO_bYyk5Fdg6UwzyCUL9x6dzg0n8rl7svKqRY7IzTl2rO4JP0rLbZwQkIMaXGF_XKxUdi-onRbHcJ5bhbPI0m5eWyFB4VxO5Wjf2Bveligp3GmU4jsX_JuvyAyo8CCFFfnev28SSHOu6LXzSKKx5T_8iN0ZkFg1DQXx09lYKNxFtKC8hmzOH96do1p_GFx91tCkdS8QYyrF1AD17YxSiGWXKWEkXJ5rB1vAzFzOlJCyzoeBMjAsu0Z0Rp.gwmmBgF68HveQuZSOOyI46APCxvaxdeSpSVwXS2jlZw&dib_tag=se&keywords=grout+scraper+tool&qid=1735520623&sprefix=grout+scraper%2Caps%2C243&sr=8-6

Craig, Merry Christmas! I suggest having it as a side to STEAK DIANE - which, btw, I'll be posting soon. You'll laugh, as I botched up the flambé aspect of the recipe, but it still turned out really tasty - and John cleaned his plate, not a morsel left. Wishing you a wonderful New Year!

@@diyduo_getyourfix Thank-You Folks and you have a Merry Christmas and a Happy New Year too! I did finally find several Steak Diane recipes and often times the simpler preparation method while being able to use just one pan only is the way to go! But, it seems that none of those variations of Steak Dianne actually aligns with how my ex had prepared ours. She really knew how to make it very well! I am however interested in how you folks prepare yours to see whether it remotely has been done in the same manner! As they say often that it does not take rocket science to figure things out BUT it's only a matter of the technique in which it is done to achieve the best results: tender, morselful, some great veggies and mushrooms going on, having stir fried them right away, place aside temporarily, quickly pan seer your select cut of meat such as a 1/2 inch cut of rib eye cut or equivalent, pan seer right at 2 mins per side, make up a quick rue from your steak drippings and add some beef broth so as you have a good sauce going on, seasonings included, places the sauteed veggies and mushrooms back into the pan while evenly distributed, place the seared steak on top of all of those veggies etc, with lid on at med-low temp to reheat the ribeye; and so about 3 mins later take the lid off and plate it up! I do believe this is the method in which my Ex did it and damn was it ever good! When I had examined all of the other methods portrayed on YT and alike, it did NOT match the methods or seem to have the 1-2 knockout punch as should be and I was actually discouraged by their whole routines. Now, as for the veggies that my Wife were to use: yellow sweet spanish onions, red bell peppers, and of course some great button top mushrooms that were sauteed in butter. Season wise, I believe that she used some additional onion powder and garlic powder at some point during the veggies being piled back into the pan. While everything that was sauteed and eventually recombined with the sauce auju. When the already seared ribeye was place back in the pan, on top of the sauteed veggies and mushrooms with pan lid on; that 3 minutes as such with the sauces were allowed to gently steam or reheat the ribeye in no time flat. So yeah, I do believe that the preferred method would work for just about anybody! And the taste, along with the mighty meld of flavors and the tenderness of the ribeye is enough to knock the socks of just about anybody, barr none!! Let me know how yours turns out, doing it your way and I must warn yah's it is really damned good! It's just like getting your final reward for being an awesome cook! OBTW: Butter is key when cooking the entire recipe BUT you can also add a smidgin of OO in there as well! As a matter of fact, if you were to towel dry that ribeye a bit, so as to apply garlic butter directly to the meat itself before the pan seer, the flavor should actually intensify by huge leaps and bounds. AND if you are really good making this up on an outside grill, such as how well my son does, just think of the possibilities! I Know you Margarette to be an excellent cook so have at it and post the results, such as giving me a good smack up beside the head! I think that you will actually impress yourself just with only one shot at it! Just from your European Heritage alone, tells me that you come from a long line or lineage of great cooks! Years ago, I took great please going to Greek restaurant's but many of them had been sold off such as to make way for new hotels built etc and I sorely miss them! One of which was located on the Vestal Parkway in Vestal, N.Y. A morning routine OR sometimes for lunch back in 2013-2014 I would hit that place up like it was going out of style and their deserts in all categories could be described as to die for as well! I only know of only two restaurants left that are Greek owned, one that is solely breakfast and lunch and the other that is situated oh around 37 miles from me. So yeah, I know how you are and basically how you cook and it is indeed marvelous! It used to be that there was around 9 Greek restaurants within the Tri-Cities Area of upstate N.Y. to include 3 others enroute up towards the Adirondacks Region. In one form or another when my Sweetie was still alive up until 2015, we would make it a point to hit each and every one of them. These were places that we absolutely knew that we'd get fantastic meals! We still however have one Greek restaurant that I believe is still a full operation breakfast, lunch and dinner that is called the Blue Moon! I haven't been at that one for going on ten years though! .

@@craigtegeler4677 Your version sounds absolutely delicious! The one I followed is pretty much my favorite chef Emeril Lagasse - with a few tweaks here and there. Emeril does add his own touches, and so you'll probably find it more complicated than necessary (especially the part where we failed flambé school - sounds like it has no business in your version at all!), but all in all it was great. Look for it to go live Jan 10th. I'll certainly take another simpler try at it... I'll look for a more "traditional" recipe... sometimes that means consulting "old" cookbooks like Mama Leone's... Anyway, I hope you enjoy our kitchen antics - it was fun trying to cook something I never even heard of before we connected. Happy New Year!

@@diyduo_getyourfix One thing that I did fail to mention when searing the ribeye is that it doesn't have to be the kind of heat that you would see as in with commercial kitchens and prominent restaurants. Essentially the heat level that perhaps everybody to strive for is perhaps a pan temperature of maybe 340-350 Fahrenheit instead for three reasons: 1.) A scorching event that is really not necessary to begin with. 2.) By scorching the meat you can induce carcinogenic effects that can be most harmful. 3.) Utilizing the ultra high heat is not really necessary and can also do damage to your cookware! So, a happy medium/balance would be as I might have suggested earlier AND not exceeding the rating of your cookware to start with! You might even be surprised that during the searing phase it may not even require a whole 2 minutes per side based on that 1/2" cut of ribeye be it that ribeye is sort of delicate and you can overcook this cut of meat and have it turn out to look and turn out like shoe leather! The type of searing that should take place is the a browning effect that does NOT leave the meat getting scorched, a browning that is by far the best! Oh BTW, the target doneness is actually medium rare and that is by far the most juicy, tender in color, texture and absolute best ever! Make no mistake about this! Once you cook down the surface of the meat by about 1/8th of an inch on both sides, bacteria, and microbes just tend to cease! Furthermore, the meat should be able to set out at room temperature for at least 2 hours to warm up ahead of the searing and in that time period of the first hour, pat it dry and smother it with garlic butter, herbs & seasonings and recover the meat with saran wrap. The gradual warming of the meat towards room temperature means the world of success rate as to how things will turn out that will afford you the very best outcome, no bs, but instead the best turnout if ever imagined!! The gradual warm up will also insure that the meat will sear faster and that any bacterial or microbes present, may it be through handling or otherwise will be eradicated period! The searing action will also help seal the meat such as to help lock in the juices and flavor like no other too! Under ordinary practices may it be done on an outside grill or on the stovetop, just as it is plated up, you MUST allow for the meat to be able to come to rest without cutting into it. In other words, regardless if it is a roast OR a steak, especially with your expensive cuts of steak, even stuff like a bird that come out of the oven; you must allow for the meat to rest for a period of time in order to allow the juices and moisture to be retained and juicy like no other! By most standards, we are talking around anywhere of 5-15 minutes dependent on what it is that you are cooking, baking and yes even stuff like smoked turkey! This can mean all the difference in the world as to your outcome and is celebrated as some of the best chef's in the world. So people are aware of such cooking secrets whereas some just are not but I'm here to tell you not all secrets are shared and for what reason, I just don't know! My father In-law absolute knew how to take the cheapest cuts of meat and roasts and make them turn out to be like biting into a million bucks and this man was not a chef mind you! Some of his know did however did rub off onto my Ex Wife and not with the rest of her 6 siblings. The same sort of cooking that my own mother bestowed had even excelled beyond what my own father could do and he actually attended culinary school in NYC and both of them having ran a restaurant for 22 years. Some good know how is some of the best key areas to tackle and make for great outcomes and if I lying, I dying so as they say! Trade secrets or crafting secrets are not always shared in it's entirety and sometimes us ordinary folks may not be privy to the great stuff that happens in some of the test kitchens and world renowned restaurants. Another mistake that people seem to make time and again is to buy an expensive cut of meat only to turn around and throw it into the freezer. That's a no-no! When buying an expensive cut of meat, you can place it into the fridge for up to 2-3 days but then cook it up with the preferred method and for the most part NOT suffer any ill effects, but instead be able to enjoy such good cooking turnouts. By freezing that meat, it dries out the meat and changes it's complex structure that could otherwise contribute to once AGAIN turning out as shoe leather! I hope this helps out to be a new found but prime cooking experience that just works no matter what!! I have yet another tidbit of info coming in my next send-off that just might surprise you and all other folks that come by and visit, perhaps today if not on the 2nd of the new year.

100%! We actually had to shim a few of our larger radiators to prevent that awful knocking!

That's why Marguerite wants OEM whenever possible - going Amazon/aftermarket is really rolling the dice on quality and longevity. Looking back on this, we probably should have ordered the OEM lights that were for sale on eBay - I just didn't want to wait for them.

OMG, this poor car - it really takes a beating, but miraculously still going strong!

Aw, thank you so much! I do find that each time I buy a new package of henna and indigo, and depending on the season and how often I use a hair dryer, I do get subtle differences in the results - but it's still much cheaper than going to the salon every other month, and having those chemicals itch my scalp.

Glad this was helpful for you! Thank you for letting us know.

So glad you found this helpful! Stay warm!!!

Oh what this poor Jeep has been through - Snow, salted roads... yet it still my most reliable way to get to work when the bad weather hits! Good luck with your project, let us know how it goes.

Thanks so much for letting us know!

Totally fine and you saved $$$, and that's what we're all about. Marguerite suffers from OEM OCD, so most of the time we go that route when it's available and won't cost a fortune. I will say for certain things we find going OEM is definitely worth it, because knock-off versions may require jerry-rigging. Glad this worked for you and you saved big!

You are welcome! If you have a cave cricket problem, this does the trick!

We have gotten used to it - there are a few things they could have certainly done better: first the door that perpetually stays open is just silly, second, no ability to raise the fridge from the floor - the bottom shelves sit way too low, and third not having an additional shelf for the freezer - you have buy separately. Our old fridge lasted 30 years, let's see how many years we get out of these new models...

Thanks for sharing all those great tips!

Yes, Nicky chose "regular" antifreeze as opposed to Dexcool, but there's lots of discussion on which is the "right" coolant to use, depending on your radiator and engine/vehicle. So far so good, with Nick's car - but we recommend, especially if you don't have an older car that still has its standard radiator/heater core in place, research which is the best coolant to use for your situation.

@diyduo_getyourfix I have a 98 chevy blazer 4×4 LS. With original heater core. I still use dexcool.

@@sar9907 We are definitely not experts on these various coolants, so if you can advise viewers on the differences and when to use which type, please feel free to post!

I found a really close replacement on Amazon!

Поздрави от Ню Йорк - и благодаря, че гледахте нашето видео! Нашите прекрасни съседи, които живеят до нас, са от България и ни разказват за вашата прекрасна страна през цялото време! Прав си за въздуха в системата, който по-късно във видеото показваме как Джон обезвъздушава охладителната система. Трябваше да смени радиатора, защото беше оригинален (от 2002 г.!) и получи дупка... късметлии сме, че оригиналът издържа повече от 20 години, но нищо не е вечно. Той се надява, че закупуването на изцяло алуминиева версия ще издържи още 20!

Thanks for being our #1 fan, Craig. I agree the lard makes the flakiest crust - my 88 year old neighbor who grew up in Germany would use nothing else... I just can't use it because of how unhealthy it really is - not that butter is much better... but it is a little better and makes the crust taste buttery, which I like. I'm sorry that you're having a hard time hitting like -that's crazy! And it seems stealing views and even channels is happening quite frequently - just happened to our dear friend and awesome fitness trainer cdornerfitness. Check out her channel - she is live every day at 9am and sets each week as a routine to follow. Let us know who is trying to do that to us - there is a way to report it to UA-cam. And I know you've been waiting, but a Steak Diane recipe will be coming soon - we have to get past Thanksgiving!

What do you think about this Steak Diane recipe?... www.foodnetwork.com/recipes/ree-drummond/steak-diane-11154875

Great catch - even though the cowls came straight from Ford, that gap is a difference between the new ones and the originals. The new cowls did not come with any extra hardware, but that's not a problem - the holes where the fasteners go still lined up correctly, so both are sitting flush and creating the proper seal against the windshield. We are going to guess that the gap between the cowls is the result of the parts being manufactured who knows where - probably China where there is little to no quality control. But it's great that you caught that and pointed it out, if there's a gap in the OEM versions, who knows what you might get with aftermarket versions.

So true! Do you remember how long rubber bands used to last? Now even those snap within a month!

You're welcome!

Thanks so much Tara! Now that it's getting cooler, I'll be doing more cooking!

Thank you so much! We appreciate your support, and more fixes and recipes are coming!

You probably can, but it's easier to get to if you remove the module.

That can certainly get rid of crud buildup. Great suggestion!

Thank you! To be honest, I don't know how this company makes their shades - which they do offer quite a few. I never actually looked, but the Henna Guys have a website, and I've used their chat - they usually get back with answers in a day: www.thehennaguys.com

Nick and John work really well together - so well that I often have to slow them down and backtrack them so that viewers can follow along!

Thanks but John is the true mechanic - I'm a true hack! I ask a lot of questions, just in case there are people like me who would like to learn and understand.

Awesome, thanks for letting us know this helped you!

We let it set overnight, just to be safe.

Great, glad this helped, please let us know how it goes for you!

Worth a try for sure - thanks for the tip. While the weather cools off, that and my vigilance is reducing the number of them... I suspect they'll die off or burrow somewhere for the winter (hopefully not my tree)... so I'm sure we'll pick this back up again in the spring!

Yeah, we feel your pain. It drives us nuts that barely anything is made in the US and quality is beyond sub par. We try whenever possible to buy US produced, but it's not easy in a lot of cases.

At this point you will only be able to purchase a refurbished module. You will not have to program it, your steps will be pretty much exactly what you see John and Nick doing in this video.

Glad you found this helpful. I would say we're into the 2nd month of applying Cerakote's trim restorer and I still like the results... if your truck has more trim than the Escape, I suggest buying 2 boxes. I felt like I needed at least 2 more wipes to completely do the job. I skipped the roof rack entirely and felt I could have touched up a few spots on the front and back as well.

That sounds fantastic! Does the aloe vera powder provide a level of softness? If so, I'm going to give that a try!

Thanks for your feedback - we are looking for that balance between demonstrating, conversing and having some fun banter at the same time. We are looking to get better with each video we do.

Craig, they are like the new plague over here. Our local news just had a segment, and this woman a few towns over had a tree that was completely covered in them... probably because she hasn't been after them like we are. I'm up to killing at least 50 a day from that tree. Our understanding is they hitched a ride on pallets coming from China, hopped off at the ports and steadily made their way up here. They like the smooth bark - I notice they don't bother with the oak trees in the front. I'm hearing they are also after the grapevines at the wineries out east... no natural predator here - except me. Regarding our skinny little sugar maple, here's the back story: there used to be a beautiful cherry tree back there that got eaten from the inside out, so we took it down and our pest control guy (we have BAD carpenter ants) is also an arborist who told us unless we're going to religiously spray the fruit tree, they will be bored into and eaten. We don't use chemicals on our property (hence why our lawn is 1/4 weeds) because of the animals, so... I bought a sugar maple from the National Arbor Day Foundation. They sent me a 3ft twig about 3 winters ago... and that's what you see now. It ended up splitting into two equal sized trunks, and I didn't want a "v" shaped tree, so I lopped the one growing sideways and kept the one growing straight. I'm hoping this starts to fill out soon - but these lantern flies are a huge concern. The news gave no useful information (does it ever, anymore?), so I'll be doing more research on these pests. Don't be surprised if you see us posting more about them as I learn. I can't believe what happened with your trees and shed - but once again your ingenuity saved the day! You should consider starting your own DIY channel!

Thank you - this is my daily ritual until winter. I pretty much do this 3x a day - the infestation this year is unbelievable. Apparently Sugar Maples are one of their favorite trees to attack.

@diyduo_getyourfix Well it's keeping you busy then. That's dedication there doing it 3x a day 👏👏👏 I'd love you to keep me updated on your progress 😃 thank you

@@jaybay9944 Just stomping away - it's funny our local news station just had a piece on how invasive they have become in our county - but no good advice on how to get rid of them other then stomp on them when you see them. They have no natural predators here... except me, it seems.

​You'd think they'd get the hint by now, not to be climbing your tree 😅 surely you must be seeing less by now? Shame there's no natural predators where you are 😏 but watching that vid of you stomping them it seemed like you were having fun 😅😂

I know a number of people who went that route and should work fine!

I am so glad this helped you! Good luck with your electrical problems - they can be pesky. Let us know if you figured out what's causing it - I'm sure it's bound to happen to us sooner or later...

Eric, I try to make our videos conversational - I suppose you'd like less unnecessary commentary... thanks for the feedback, we are trying to make these helpful to the masses. And yes, John is a GREAT backyard mechanic - thanks for the compliment!

This was the dish we bought and installed: www.amazon.com/Beige-Almond-Ceramic-Holder-Classic/dp/B083TLTRRJ/ref=sr_1_8?crid=QJHOZI9J7UBK&dib=eyJ2IjoiMSJ9.BhJiasEfOEj173UeYuXB0fNizHqKcQVTLxwxZK_HExbX-4MzfumjltMqsv24OFVZdyIPofXcLxZm5yG1ba3QLfyRydJ4eEHejYXB6gvyVgDr7v-xgn_iFjHJ5BYRtuWznPJ9tO-QwmjsdmIY0fEw-sofubgWfV2LyQO2LjepkmXjYJw5kgY7KSve32wVimIYBqyy-FxhRstYYsuVvyUUUfkIaO5J794jzTwroPY-Uidx_R9MK9ANRyNw1_H89P07Xcmun-MlETMHd_tzRwJTDsXxEQktYtKMsA8JKNUVAbY.JmHrBAMNh-rhnr12KxuxmOEVu4qnsQoGZkiUPONwYks&dib_tag=se&keywords=ceramic+soap+dish+for+shower+wall&qid=1721440115&sprefix=ceramic+so%2Caps%2C136&sr=8-8