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Established in 2002, the Rock Tumbling Hobby Forum has long been the internet's most important resource for rock tumblers, lapidary artists, jewelry makers, and rockhounds from around the world. Whether it's tumbling rocks, cutting slabs, identifying rocks, polishing cabochons, wire-wrapping, fixing or building lapidary equipment, or any other facet of the lapidary arts - we gather here as a helpful community ready to assist you as you learn and grow with us.

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Most Recent Post

by aGates
Well this is Soo cool. Love the spirit of this forum. God bless yah all for the supplying and the follow up. Very cool very cool.
by jaylegend
jaylegend Avatar
jaylegend Avatar
I am out of words paul. Those stones are stunning. I sincerely appriciate the time and energy you have taken to make them for me. Thank you so much
An update of the ring I finally replaced my old stone with one of pauls new agate stones he gave me. I know its been years but I always wanted to update the forum. Thank you once again Paul
Here is a photo of the old stone in the ring in 2021 slowly breaking off. I held on to it until it finally fell. Today I changed it
by rockbrain

Mayonnaise Recipe

▢1 whole egg
▢½ tbsp lemon juice
▢1 tsp white wine vinegar
▢¼ tsp Dijon mustard
▢¼ tsp sea salt
▢1 cup avocado oil, or light-flavored olive oil

Use a narrow container (I use a quart mason jar, it's the narrowest I had that I could fit my blender in)
Add the egg, lemon juice, vinegar, mustard, and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute.

Place your stick blender in the jar and press it firmly to the bottom, making sure it's covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it.

Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
Stir the mayonnaise and place in an airtight storage container in the refrigerator.

This recipe is apparently specifically for an immersion or stick blender and will not work with a food processor or blender. It's important that you use a container that's not much wider than the stick blender. The original container that comes with the blender is good.

I had my first failure this time after making this at least a half a dozen times. I plopped the egg in at the end and didn't let things settle good. Also, I didn't hold the blender still at the beginning. I tried to video and mix with one hand, the jar was spinning aoround. It never emulsified. I wouldn't think it would make any difference but apparently it does. I made a second batch more carefully following the directions and it came out perfect. I use avocado oil. The only thing I do different is use rice wine vinegar and if making the garlic version I add about 6 cloves of roasted garlic when it's done. I also pasteurize the eggs by putting them in a 130 deg water bath for 1.5 hours. I don't know how necessary this is. Raw eggs aren't supposed to be the issue that they used to be.
by jaylegend
jaylegend Avatar
pauls Avatar
Here you go jaylegend.
I made several just in case you stuff one up putting it in, the two on the left have minor flaws, the two on the right should come fairly close to fitting tightly, I made each of them a tiny bit oversize so they fit and have enough to hold them once the silver is pushed back around whichever you choose to go in the ring.

They are all yours, choose one for your ring and give the others away to your sisters or mum, whatever, they are yours

I am out of words paul. Those stones are stunning. I sincerely appriciate the time and energy you have taken to make them for me. Thank you so much
An update of the ring I finally replaced my old stone with one of pauls new agate stones he gave me. I know its been years but I always wanted to update the forum. Thank you once again Paul

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