I like that plan!
Hey, thanks!
Starts a little colder, and climbs a little hotter. I doubt I'll get to see any snow this winter...
As an airline worker, I'm hoping no snow this winter.
Take care, Tom-san
Katsu-san
Amazing as always! I assume you are using 0.5 mm aluminum sheets and not actually 5 mm sheets. Doesn't look so thick as 5 mm in the pics. When I read 5 I was thinking, "dang, how is he going to bend such thick material?"
I'm loving this design. The whole ship looks more and more squid-like with each update. The second to last picture of the ship itself (before moving on to the brazier) strikes me especially as a robot squid. I love it. I imagine this ship terrorizing some space version of Captain Nemo.
And your brazier always impresses. What really impresses me is how you have a coal fired grill in the middle of a living room with pristine white carpet and there's not a trace of soot to be found. I see you have exhaustive attention to detail in every aspect of life. Commendable.
I look forward to further updates! Carry on.
--Alex
Thanks, Alex-san
Oh, it's my mistake. 0.5 mm of course.
Squid is the seafood one of our Japanese favorite to have but it seems you western people feel weird for its gum hose like texture.
So it's good for the bad guys ship.
And let me explain about the brazier we call it Naga-Hibachi.
The charcoal we use for this is the special one.
It's called Bincyou-tan
https://en.wikipedia.org/wiki/Binchōtan
It's not the charcoal for the outdoor BBQ or something.
No smelling, No flames, No sparking and smoking.
It's often used by the Japanese cheff to grill the Japanese cuisine.
It slowly burns and burns very long time with a few pieces of it.
When you light this charcoal, Use this tool.
Put some charcoals in this fire starter pan and put it on a gas burner.
When it started to burn, put it on another pan and bring it to the fireplace.
It slowly burns for 4 to 6 hours. If you want to leave the place, put the ashes on the burning charcoal and bury it.
You dig it up on the next morning, it still burning.
We Japanese didn't have a central heating system.
So we were doing this on the tatami-mat since long time ago.
I often put the dried squid on this charcoal grill and cook it.
I love it.
Thank you again, Alex-san!!
Katsu