Vivian Galad

Hans, I think to eat strong peppers is a process. I always liked them, but not that hot until I begun to try some new ones, with different types of food; so I developed a tolerance to strong peppers. I read about some new breeds, though and already ordered some Trinidad Scorpion. Scales say Carolina Reaper is a little bit above this one.

Gunther, sorry for that!
 
Jack, meat is a pleasure nature gives us - pepper and meat together is something deific.
 
Michael, we do have some paradisiac food, and well, maybe some more-than-that drinking . I was raised on a brazilian/russian/italian crossover cultural base and drinking is a fammily problem/matter/thing, truth is I have to hold myself with caipirinhas around :rolleyes: . I´m not the rodeo fan, but we have some good bull raiders in here. And Feijoada is hardcore eating!! Every good brazilian cook has it´s recipe (I do have mine ).
 
Popeye, that's mine too. Either make or eat - but some evil genes get on my way and beauty standards keep me from it as I would like. Well, health is an issue too...
 
Buck, ask about online courses to Sjor´s gnomes :P

Great update, amigo Ulises. She´s coming smoothly, it seems.

Gunther, sorry for that!
 
Jack, meat is a pleasure nature gives us - pepper and meat together is something deific.
 
Michael, we do have some paradisiac food, and well, maybe some more-than-that drinking . I was raised on a brazilian/russian/italian crossover cultural base and drinking is a fammily problem/matter/thing, truth is I have to hold myself with caipirinhas around :rolleyes: . I´m not the rodeo fan, but we have some good bull raiders in here. And Feijoada is hardcore eating!! Every good brazilian cook has it´s recipe (I do have mine ).
 
Popeye, that's mine too. Either make or eat - but some evil genes get on my way and beauty standards keep me from it as I would like. Well, health is an issue too...
 
Buck, ask about online courses to Sjor´s gnomes :P

Hola, Raymond!
 
   Thank u for your words. I love the stairs, too. Took some pictures from the ship and the hold.
 
Next four pics show the hold with and without the ship.

 

 

 

 
Next 3 pictures shows the ships ladder attached to the port davit amidships closely and a bird´s view from top mast.

 

 

Gunther, sorry for that!
 
Jack, meat is a pleasure nature gives us - pepper and meat together is something deific.
 
Michael, we do have some paradisiac food, and well, maybe some more-than-that drinking . I was raised on a brazilian/russian/italian crossover cultural base and drinking is a fammily problem/matter/thing, truth is I have to hold myself with caipirinhas around :rolleyes: . I´m not the rodeo fan, but we have some good bull raiders in here. And Feijoada is hardcore eating!! Every good brazilian cook has it´s recipe (I do have mine ).
 
Popeye, that's mine too. Either make or eat - but some evil genes get on my way and beauty standards keep me from it as I would like. Well, health is an issue too...
 
Buck, ask about online courses to Sjor´s gnomes :P

About spicy food - the Dutch have had some Indonesian influences  , and hot and spicy belonged to it as well.  A traditional Indonesian rice table consisted of white rice (of course) in the middle of your plate, and then around it diferent kinds of hot and sweet meats, fish, vegetables like beans etc.
 
The thing then was (so I was told) to eat around your plate - so first something hot with rice, then something sweet with rice  - hot - sweet - hot - sweet.
 
This because when you've eaten something hot, the sweetness (sugar) would "cool" it down again - in fact more than drinking water or beer or so.

Gunther, sorry for that!
 
Jack, meat is a pleasure nature gives us - pepper and meat together is something deific.
 
Michael, we do have some paradisiac food, and well, maybe some more-than-that drinking . I was raised on a brazilian/russian/italian crossover cultural base and drinking is a fammily problem/matter/thing, truth is I have to hold myself with caipirinhas around :rolleyes: . I´m not the rodeo fan, but we have some good bull raiders in here. And Feijoada is hardcore eating!! Every good brazilian cook has it´s recipe (I do have mine ).
 
Popeye, that's mine too. Either make or eat - but some evil genes get on my way and beauty standards keep me from it as I would like. Well, health is an issue too...
 
Buck, ask about online courses to Sjor´s gnomes :P

Sharpie, Thank you for the excellent Trireme web link. Richard's (an UK naval architect at Plymouth) trireme build log clearly demonistrated how the Trireme bow and ram are constructed. By following his research and build method, I believe the finished model will be greatly more accurate than the completed model shown on the deusek web site/box top picture (especially in the ram & bow area)
The kit calls for the first top 6 rows of planking to be the 2x2mm, while the rest of the hull planking downward to be the wider 3X2mm stock. Both are not long enoguh to cover bow to stern. Also they are hard to bend (even after soaking in water for a while) due to the the thickness.
 
Few things to remember:
Make sure to bevel slightly the top edge (inner side the plank that face to the bulkhead) of the plank to be install (except for the first plank), otherwise because of  the plank thickness it will leave a gap on the outer hull against the previous installed plank. I also found it was easier to glue the front half of the plank from the bow to the mid-ship, wait after it has dried, then continue to test fit, adjust the hull bulkhead sharping to align toward the stern then glue in the remaining half from the mid-ship to stern. In this process, the most challenging part is the cuvring and shaping of the plank at the stern (make suer alot of clamps are on hand), As the supplied planks are not long enough, I decided to to a shorter curve(which looks right), and using lower hull planking extensions (which is not as visible) to complete most of the stern curve tail. The trireme is one of the few ship model where the intern hull are visible after completion, So make sure that the internal hull are free of glue overrun, excessive trim marks and that it is reasonable in "appearence". This is apparent on the fifth plank toward the bow, I notched the plank in 2 areas to make the bend, I should have notch more areas and smaller notches so it wouln't be so obvious. BTW- I temporary removed the ram section to make the planking process easier,

slow progress because of work committments. Hull is complete. Next job is to install rudder and some accommodation in stern. Where should the galley be positioned? Dick

through the rudder port.

Thanks Omega!
 
Vivan, I see your point about the ballista becoming its own project, and whether it functions or not certainly won't change the appearance of the model. But, in order to look right, it has to be built pretty much the same way as a real one, so the only  thing needed to make it functional is some tension on the skeins and a lack of glue in a few spots. Anyways, we'll se how it goes. 
 
I didn't get any more of the floors cut today, but I did measure the plans for the first seven stern frames.
 

 
Later, I removed the floors from the keel and stained it with Minwax Golden Oak. It still needs to be sanded to take off the fuzz, and recoated after that. In the interest of honesty, I confess that the scarf joint in the photo is fake. My real scarf joints don't look nearly that good.   But the part of the keel that's inside the hull be barely visible (if at all) in the completed model, so it may not make any difference.
 
 
Much of the ship would have been made from cedar because of its light weight and rot resistance, but the main structural members would probably have been oak.
Though the type of wood used would have been largely determined by where the ship was built, both oak and cedar are common in what was the Eastern half of the Roman Empire.
 
I also got some new research material. This book was kindly recommended to me by Chris Watton, as one of the most helpful resources in his development of the Amati quinquereme kit.
 
 (Edit: Not sure why it keeps rotating the photo; I thought I fixed it.)
 
I've only flipped through it so far, but it looks like a wealth of valuable information.
 
Tomorrow I'll stain the floors I've already made, and either cut out the ones I've taken measurement for or take measurements for the rest of them.

Hans, Brazil has many regions and many regional food. Southern Brazilian food isn´t spiced, while northern is. For my taste, I do love peppers, the stronger the best - I have some Bhut Jolokia for daily use... lol

Hans, as I said, I´ll take any gnomes, regardless of color, height, weight, nationality, religion, political view and hobby preferences, since they help with rigging!
;)
 
Sjors, that´s valid to everyone.
 
As for the churrasco, well, that´s a barbecue - brazilian style. Many different types of meat grilled over charcoal - it begun as a gaucho tradition (from the south of our country/continent) and developed into a national passion. Churrascaria is the typical restaurant which serves churrasco. In a churrascaria you eat as much as you can have - meats come at your table every 30 seconds or so. Pictures follow, as solicited (hope everybody be well fed at this moment):
 
The way it´s prepared:

 

 
The way it´s served:

 

 
And the caipirinha, a drink made from pinga (a strong sugar cane spirit), sugar, lemon and ice.

Hans, Brazil has many regions and many regional food. Southern Brazilian food isn´t spiced, while northern is. For my taste, I do love peppers, the stronger the best - I have some Bhut Jolokia for daily use... lol

Hans, as I said, I´ll take any gnomes, regardless of color, height, weight, nationality, religion, political view and hobby preferences, since they help with rigging!
;)
 
Sjors, that´s valid to everyone.
 
As for the churrasco, well, that´s a barbecue - brazilian style. Many different types of meat grilled over charcoal - it begun as a gaucho tradition (from the south of our country/continent) and developed into a national passion. Churrascaria is the typical restaurant which serves churrasco. In a churrascaria you eat as much as you can have - meats come at your table every 30 seconds or so. Pictures follow, as solicited (hope everybody be well fed at this moment):
 
The way it´s prepared:

 

 
The way it´s served:

 

 
And the caipirinha, a drink made from pinga (a strong sugar cane spirit), sugar, lemon and ice.

Hola, Raymond!
 
   Thank u for your words. I love the stairs, too. Took some pictures from the ship and the hold.
 
Next four pics show the hold with and without the ship.

 

 

 

 
Next 3 pictures shows the ships ladder attached to the port davit amidships closely and a bird´s view from top mast.

 

 

Mmm! I'm a hungry carnivorous gnome! Guess I better learn rigging!

FOOD!!!!!!!   the other great Hobby!

Vivian,
 
The BEST bbq on this planet, I discovered this amazing treat when I was in Brasil. !!!! AND caipirinhas well what can I say, my sweetheart is Brasilian, so sweet, but after 2 of those if you don't understand---Hmm ??? So love Brasil!! 
PS; PBR ?? Let's see who wins (:-) We have a holding...
 
Michael

After seeing those pictures... I'm whipping up some adobo sauce and grilling some flank steaks tonight. 
 
I'm not so sure the dignitaries might not have liked a squid dinner...  and the picture you posted is incredible.  That model must be huge.

Hans, as I said, I´ll take any gnomes, regardless of color, height, weight, nationality, religion, political view and hobby preferences, since they help with rigging!
;)
 
Sjors, that´s valid to everyone.
 
As for the churrasco, well, that´s a barbecue - brazilian style. Many different types of meat grilled over charcoal - it begun as a gaucho tradition (from the south of our country/continent) and developed into a national passion. Churrascaria is the typical restaurant which serves churrasco. In a churrascaria you eat as much as you can have - meats come at your table every 30 seconds or so. Pictures follow, as solicited (hope everybody be well fed at this moment):
 
The way it´s prepared:

 

 
The way it´s served:

 

 
And the caipirinha, a drink made from pinga (a strong sugar cane spirit), sugar, lemon and ice.

Hans, as I said, I´ll take any gnomes, regardless of color, height, weight, nationality, religion, political view and hobby preferences, since they help with rigging!
;)
 
Sjors, that´s valid to everyone.
 
As for the churrasco, well, that´s a barbecue - brazilian style. Many different types of meat grilled over charcoal - it begun as a gaucho tradition (from the south of our country/continent) and developed into a national passion. Churrascaria is the typical restaurant which serves churrasco. In a churrascaria you eat as much as you can have - meats come at your table every 30 seconds or so. Pictures follow, as solicited (hope everybody be well fed at this moment):
 
The way it´s prepared:

 

 
The way it´s served:

 

 
And the caipirinha, a drink made from pinga (a strong sugar cane spirit), sugar, lemon and ice.

Hans, as I said, I´ll take any gnomes, regardless of color, height, weight, nationality, religion, political view and hobby preferences, since they help with rigging!
;)
 
Sjors, that´s valid to everyone.
 
As for the churrasco, well, that´s a barbecue - brazilian style. Many different types of meat grilled over charcoal - it begun as a gaucho tradition (from the south of our country/continent) and developed into a national passion. Churrascaria is the typical restaurant which serves churrasco. In a churrascaria you eat as much as you can have - meats come at your table every 30 seconds or so. Pictures follow, as solicited (hope everybody be well fed at this moment):
 
The way it´s prepared:

 

 
The way it´s served:

 

 
And the caipirinha, a drink made from pinga (a strong sugar cane spirit), sugar, lemon and ice.

Hans, as I said, I´ll take any gnomes, regardless of color, height, weight, nationality, religion, political view and hobby preferences, since they help with rigging!
;)
 
Sjors, that´s valid to everyone.
 
As for the churrasco, well, that´s a barbecue - brazilian style. Many different types of meat grilled over charcoal - it begun as a gaucho tradition (from the south of our country/continent) and developed into a national passion. Churrascaria is the typical restaurant which serves churrasco. In a churrascaria you eat as much as you can have - meats come at your table every 30 seconds or so. Pictures follow, as solicited (hope everybody be well fed at this moment):
 
The way it´s prepared:

 

 
The way it´s served:

 

 
And the caipirinha, a drink made from pinga (a strong sugar cane spirit), sugar, lemon and ice.

Jud, as my junk is an "elitist" one, no squids to dry on her. The dignitary traveling in the ship wouldn´t be pleased by such an insolence, it seems. I would love to build a diorama, though, with some traders and fishers, drying squids and fishes, nets all around. Have found some pictures of something like that:
 

(don´t have the credits for it, but it´s so great a model)