Aluminum Bar Tables

aluminum bar tables

  • The chemical element of atomic number 13, a light silvery-gray metal

  • a silvery ductile metallic element found primarily in bauxite

  • Aluminium ( ) or aluminum ( ) is a silvery white member of the boron group of chemical elements. It has the symbol Al and its atomic number is 13. It is not soluble in water under normal circumstances.

  • Aluminum was the second album from NYC band Gods Child, littered with damaged guitars, distressed mellotron, and raw vocals. Produced by Tim Palmer (who has worked with such acts as Pearl Jam, Sponge, and Mission UK) the album features a spaced-out aura, solid musicianship and soaring sonics.

  • Postpone consideration of

  • (table) postpone: hold back to a later time; "let's postpone the exam"

  • (table) a set of data arranged in rows and columns; "see table 1"

  • (table) a piece of furniture having a smooth flat top that is usually supported by one or more vertical legs; "it was a sturdy table"

  • Present formally for discussion or consideration at a meeting

  • barroom: a room or establishment where alcoholic drinks are served over a counter; "he drowned his sorrows in whiskey at the bar"

  • a counter where you can obtain food or drink; "he bought a hot dog and a coke at the bar"

  • Prohibit (someone) from doing something

  • prevent from entering; keep out; "He was barred from membership in the club"

  • Prevent or forbid the entrance or movement of

  • Fasten (something, esp. a door or window) with a bar or bars

Caramel Chocolate Bars

Caramel Chocolate Bars

Layers of chewy deliciousness.


6 tablespoons unsalted butter, softened, plus extra for greasing the baking pan
3 tablespoons sugar
1/4 teaspoon salt
1 cup sifted all-purpose flour
1 tablespoon unsalted butter
1 tablespoon light brown sugar
One 14-ounce can sweetened condensed milk
1/4 teaspoon salt
3 ounces bittersweet (not unsweetened) chocolate, coarsely chopped
1/3 cup heavy or whipping cream

Arrange a rack at center position and preheat oven to 350 degrees. Butter an 8-inch baking pan, then line it with a sheet of aluminum foil cut 8 inches wide and long enough to extend 3 to 4 inches over 2 sides of the pan. Butter the foil.

Crust: In a mixing bowl, cream butter with an electric mixer on medium speed, then beat in sugar and salt. Beat 1 to 2 minutes to blend well, then beat in the flour. Gather dough into a ball and place in mounds, about a teaspoon each, on the bottom of the pan. With your fingers, press to form a smooth, even layer. Prick the dough with the tines of a fork. Bake until just starting to color lightly, 18 to 20 minutes. Remove pan, but retain oven temperature.

Caramel layer: Place 1 tablespoon each butter and light brown sugar in a heavy, medium saucepan set over medium low heat. Stir constantly with a whisk until sugar has dissolved, about a minute. Add milk and salt and, whisking constantly, bring mixture to a slight simmer. Cook, whisking constantly and never letting mixture come to a boil, until it thickens and becomes a light caramel color, about 10 minutes. As milk cooks, it will caramelize lightly on the bottom of the pan, so you might see some flakes floating in the mixture. That's OK.

Pour caramel over pastry crust, smoothing into an even layer with a metal spatula or back of a knife. Return pan to oven and bake 10 minutes. Remove, and cool to room temperature.

Chocolate layer: Place chocolate and cream in a heavy medium saucepan set over medium low heat. Whisk constantly until mixture is smooth, about 2 minutes. Cool 5 minutes, then pour melted chocolate over cooled caramel layer and spread evenly with a metal spatula or table knife. Refrigerate until chocolate is set, 30 minutes or longer.

Run a sharp knife around inside edges of pan to loosen, then lift out pastry using the foil as an aid. Remove foil. Cut into 16 squares.

(Bars can be made 2 days ahead; store in an airtight container at room temperature or in the fridge.)

Serve chilled or at room temperature. Bars are good either way.

From the June 11th issue of the St. Louis Post-Dispatch

aluminum pop rivet test

aluminum pop rivet test

Pop Riveting
After a lot of working things out in a 3D package (still much to solve), sketching things, searching around on hunches and following leads online, and talking with some fellow handy-types, I've come up with a few more ideas for creating a decently "true" frame for my X-Y table concept.

Neither side of pop-rivets is flat, but the side shown here is the closest. In an edge-view, you can see that the rivet head is only a small fraction as thick as the 1/4" bar in the foreground here. My officemate at work thought it would be good to try drilling first the rivet hole all the way through, then drilling a counter-sink hole just enough to sink the head below the surface. He also suggested JB Weld 2-part epoxy, which should glue the joints together very solidly, and would allow me to get away with a single rivet to hold the bars together, while the JB Weld would keep it from spinning or rocking on the rivet. I like this idea a lot for several reasons, but mostly because it means half the riveting, and less measuring for rivet placement.

As a note: The joint formed here is exceptionally strong. I can't budge or wiggle it at all, though it would probably loosen up some if I really went at it for awhile. The only worry with the JB Weld is the space it will take up between the bars, as it is a putty. That might mess up the tight tolerances I'm hoping to achieve. I might look for an equivalent in liquid form so it can be pressed completely flat.

aluminum bar tables

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