LOL I was going to say something about the charcoal briquett on the plate. I was in Nebraska at a petro and they had a steak buffet. the steaks were done medium rare. Well a couple came in and sat behind me I could tell they were from western West virgina or eastern Kentucky. They followed me up to the buffet. First thing the gal say eww those shrimp don't have any breading. She picks one up and says it's cold, I explain to her what cold boiled shrimp were. The guy says those steaks aren't done, I explain that they do that so you can have it cooked your way just tell the waitress. They send their steaks to be cooked well done. The waitress brings them back well done. They tell her its not done enough and send it back. she brings it back with black marks on it. They send it back again. I stop her and tell her that where they come from well done is charcoal. She brings it back and its dead no juice black all the way through. they tell her its perfect best steak they've had. LOL She gave me the tip.
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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