Those are realy nice.
Thanks for sharing.

Carl, could you post an example of the kind of piece you want to do this on together with a short description of which parts you want to modify?
I believe that would help us all.

Thanks Robert.
An excellent resource.

Excelent tutorial Jean.

Ron! There are 6 very happy people looking over my shoulder as I write this 'thank you' note for the grilled peaches recipe.
Too bad you can't hear the applause!
Take a bow, Ron.

@john sayers said:

Thanks Gidon - that first recipe is officially a Beef Wellington.

Thank you, John. I was shown this dish about 20 years ago and loved it but had no idea it had a name. And all this time I thought the guy who showed it to me was a genius. Don't get me wrong, I still think he's a great cook, I just think that maybe he should add a dash of humility to his recipes (and I use the word 'his' loosely ).

Is there an official name for the other recipe I posted? The Aubergine dish?

Baked Aubergine (Eggplant) with deep fried Camembert cheese.

1. Place medium sized Aubergines in medium high oven and bake until soft turning the aubergines regularly to ensure an even baking all around. Remove from oven and allow to cool.
2. Cut Camembert into small bite sized cubes.
3. Prepare a light tempura using beaten egg whites, a teaspoon or two of water and cornstarch.
4. Pre heat a frying pan and fry bread crumbs in butter untill golden brown.
5. Dip Camembert cubes in tempura and deep fry until golden brown. Remove fried cubes and immediately roll in fried bread crumbs untill well coated.
6. Carefully peel the cooled Aubergines. Cut each one into thick slices (aprox. 6-7 cms thick).
7. Stand a slice on a plate and sprikle generously with olive oil and lemon juice. Add fresh crushed garlic, coarse salt and freshly ground black pepper to taste.
8. Place Camembert cubes on and around slice.

Enjoy!

Here's one I love. It makes a helluva great impression, it's delicious and best of all it's easy to make.

1. Pre-heat a pan and then pour in olive oil and add a good sized chunk of slightly salted butter. The olive oil serves to prevent the butter from burning. Add Thyme, Rosemary, salt and pepper to taste.
2. Once the butter has melted take a good sized Entrecote steak (preferably thick) and 'seal' it on both sides being carefull not to cook the steak, just seal it. Remove the steak and set it aside.
3. Place a piece of French puff pastry in a Corningware (or simmilar) baking tray (dish?) big enough that it covers the bottom and sides. Spread goose liver patte on the pastry so that it covers the bottom and sides.
4. Place the sealed steak on the patte, and spread patte on it so that it too is covered.
5. Cover with puff pastry as you would a pie, sealing all along the borders of the dish. Make a number of small holes in the pastry cover to allow steam to escape.
6. Brush egg yoke on the pastry top and place in pre-heated oven set to medium high. Bake till pastry is golden brown.

Serve with steamed asparagus in a light Hollandaise sauce.

How about posting your favourite recipes here?
I'm sure everyone has one or two.
Anyone care to start?

Welcome aboard Carl.

Try this methode:

BTW, I'm one of the woodworkers mentioned above by Gaieus

@dave r said:

I hope you don't mind but I had to see if I could reduce the file size.

Mind? Why in the world would I mind? Not only do I not mind, I saved your version in place of mine

BTW, why did you cut the handle in 2 and then paste it back together? How does this reduce file size?

@unknownuser said:

...is it meant to be brass?

Yes. Is it a bit "over-kill"?

Welcome aboard Pav.
Looking forward to seeing some of your work.

I needed this for a unit I'm doing.
Hope it's usefull to you.

Rustic-2.skp

Nothing as fancy as Rons amazing collection but something I use quite often, so I thought it may be usefull to others as well.

It's the kind of cheap bracket you'd use to put up shelves in the garage or store-room.
simple.skp

Very handy!
Thanks for sharing.

Am I too late to offer this little tut?

Testing2.skp

Thank you Tom.
As ever, the simplicity and beauty of your work is inspirational.

Here's another attempt to upload the tutorial clip.

http://www.sketchucation.com/forums/scf/sas/Newbie/cell%20phone%20shape.html

@unknownuser said:

...and save as a png, then import into SU and place where required.

Dylan, I often import images into my models but they are always saved and imported as jpgs. Seeing as I'm not realy a computer person, my question is: what exactly is png, how is it different from jpg, and is it crucial to import png rather than jpg.