Smithy

f = A * D / R where f is going to be the heat flow through the insulation in Btu/hr, A is the surface area of the insulation in square ft, D is the temperature difference in degrees F, and R is the R value in English units (U.S. standard, ft^2 F hr / Btu). To maintain steady-state (i.e. assuming your chamber and everything in it is already at 35 deg F, your "cooling unit" will need to be capable of removing at least this much heat from the chamber. Of course, if your cooling unit is just a tray of ice, it can't remove any heat from the chamber, and then calculation needs to take into account the thermal mass of the ice, and calculate how long it will take to melt. I will think on that for a while... I'm not sure quite how to proceed. ← Actually, the tray of ice will remove heat from the chamber in the sense of absorbing it. As long as the ice is much colder than the basement, you'll get some chilling going on, and with enough ice - if you start out with very cold ice - you should be able to drop the chamber temperature and keep it there. Let's see... figure the 4 sides and the ceiling of the chamber to get the area. Use that in Chris' formula to get the heat flow. The specific heat of ice at these ranges is just under 0.5 btu/lb/degF (ranging from 0.471 at 0*F to 0.504 at 32*F). As that ice changes to water it's going to soak up a great deal of heat - haven't laid my hands on that number yet - and then the liquid water has a specific heat of around 1 btu/lb/deg. It won't want to warm up quickly, but given enough time, of course it will. If I'm approaching this correctly, you can use Chris' formula to figure how much heat needs to be absorbed to get the temperature you want and work that to how many pounds of ice you need to maintain that temperature. This assumes a well-chilled pig to start with. It seems to me that you'd want a great deal of ice (4 times as much as calculated? 5?) just to save yourself from having to open that chamber and let more heat in. 80*F in the basement? Ye cats, your climate is different than ours! Hmm. What about putting dry ice in the chamber? Would that affect the curing? You'd for sure have to vent the chamber well (and add a pile of heat) before going in, so you don't asphyxiate. Hmm.

"An admirably obsessive project..." I like that turn of phrase, enough to keep it for later use. Can you lay your hands on a lot of large containers like milk jugs, and freeze water in them? Or buy a bunch of gallon jugs of distilled water and freeze them? Then you'll have your ice covered, so to speak. I don't know how much drippage from a drip tray. I'll bet a largish Rubbermaid ™ tub would hold what you need. As for cooling the pig quickly: I wonder whether you should pack it in ice for transport. That would cool it quickly. Then, if you still wanted to pursue this admirably obsessive project, you could unpack it from the ice when you arrived and hang it. The comments above aren't intended to derail the very good commentary on how well this arrangement will work, by the way. There are a number of good points about the optimum temperature range for a particular refrigeration system, what exactly you should be doing with the meat, and so on. I'll be interested in reading along to see what you do and how it works. Great topic!

Welcome to the world of active posting on eGullet, Brody! I've never built a meat locker. I have a couple of questions about the air conditioner arrangement. First, to where will the A/C exhaust? Into the basement? If so, will there be much buildup of heat in the rest of the basement? Or do you have a window nearby that can be left open? Or are you building that meat locker on a basement wall with a window to the outside, where the air conditioner will go? Second: to where will the A/C water drain? Do you have a floor drain in the basement so you won't end up with a flood? Finally: to what temperature are you planning to control the locker temperature? I'm guessing something around 35F, give or take. I'd guess the A/C could do that in the small space you're doing, but I've never tried it. Maybe somebody else knows.

Soba, it's nice to see you here. I'm late to your party - been away from the computer - but now that I've caught up, I see you've been answering questions I might have asked. I have no questions at this time, just some applause: First and most seriously: I'm more sorry than words can say to read about the HIV, but I applaud your approach to living well. You're an inspiration. Wow, that kitchen! I applaud your ability to cook in it at all! Wow, your gorgeous produce shots and food photos! They're making me entirely too hungry! Keep on blogging, dear hobbit. You've got quite a well-deserved following.

Well, this is a surprise, disappointment, and congratulations all in one! Without knowing everything that goes into being an eGullet volunteer, I've been at least partially aware of all that's gone on behind the scenes at Susan's hand. RecipeGullet revisions. Foodblog Czarina. Reorganizing the entire forum contents. Holy smokes, it's a lot of work. She isn't gaining any free time; she's just cutting back on some of her overcommitments! There are so many fine postings from Susan - the eGCI course she shared, The Cabin, the Garden thread, braising, smoking and the inimitable larb/laab topic come to mind without my having to think about it. I do hope that getting a bit less committed time helps us to see more of her in front instead of behind the scenes! Thanks for all your hard work, Susan. Whoever takes the title Food Blog Czarina (or Czar) has some tall waders to fill. Have fun, enjoy your summer, and let's hear more from you on the forums!

Thank you for posting this, Doc. I've shot and butchered deer, so I've a better idea how the whole process goes, but I agree that more people need to know where their food comes from. I also think that eating an animal that "only had one bad day in its life" is a great philosophy. I'm surprised and pleased at how quickly the bleeding worked. It still sounds like a shock, though: being hung upside down, a quick pain, and suddenly not being able to breathe. Do you think that this death was quicker and more painless than with a bullet to the brain, or at least a hard whack on the head to knock the lamb unconscious before bleeding it? I like the cooking treatments you've given it so far. Thanks for the posts.

Well, we stayed home in Duluth to watch the trees bend and sway and snap on the weekend you were up north. This weekend, Memorial Day weekend, we went up to your neck of the woods, more or less, with our new cabin-on-wheels. The weather Saturday and Sunday morning were fine indeed, although the water is still darned cold. On Sunday afternoon, the same storms that cruised through The Cities also cruised through Voyageurs National Park area. It wouldn't have been good weather for fishing. The marsh marigolds still aren't out up there. They will be soon, though, since they're in full glory here in Duluth. The aspen - excuse me, popple - and birch are pollinating with wild abandon (ahhh-choo!) to make up for the long-delayed spring. You're right, it's been a brutal winter and entirely-too-cheerless spring, and the water is darned cold. Still, the North Woods are greening up in that schizophrenic way they do. You'll be pleased at the change, the next time you come up, no matter how empty the car seems. Welcome to another season of greenery and The Cabin! Thanks for sharing it with us!

That looks like a slick setup. I wonder how much and how often cleaning would be needed to keep the sensor calibrated properly? Would the nanotube electrodes plug up with oxidized capsaicin?

I'd echo MelissaH's advice. We registered at a variety of places, both online and offline, over a range of prices. We've appreciated shopping for couples who took that approach since then. 11 years ago we registered at Crate and Barrel and a local kitchen store for our kitchen goods. Both registries ran smoothly, and I never had to find out about return policies. C&B's online and catalog presence was helpful for distant friends who wanted to ship. I liked supporting a local kitchen store as well, and the best thing was that a number of guests gave gift certificates to that store. Spending those over the ensuing months as we figured out what else we wanted was great fun. We decided against Williams-Sonoma because their markup is so high: everything we found there that we wanted, we could find elsewhere (usually C&B) for considerably less. Of course they have lovely proprietary linens and china, but we didn't need those. If I'd known about Sur La Table then, I'd have registered with them too.

Hmm, I think you should look elsewhere for a food-safe ingredient. Photo-Flo (600 or 200) might not do much damage in the concentrations you're talking about, but the main surfactant is listed as an eye irritant, inhalation irritant, and possibly harmful if swallowed. In addition, Photo-Flo 600 contains ethylene glycol, which is definitely toxic. Photo-Flo 200 contains propylene glycol, which is a common food additive, but still.... If alcohols will help break the surface tension, what about adding a high-proof spirit?

Well, all my questions have already been asked, and then some! So welcome to the world of food blogging! Specifically, I'll repeat some of the questions from upthread: Do you have a recipe for that fabulous-looking spread? What's the basis of your screen name? What has happened to the price of those rolls since January? Oh, and feel free to expand extravagantly on the American-Budweiser's () attempts to co-opt the name "Budweiser" from the originators. Are there specifically Czech dishes that you really enjoy? I'd love to see them! I'll be away during most of your blog, probably not able to participate much - but I do look forward to reading it after the fact. Blog on, and thanks for joining the ranks!

I love that word: "tump" - the sound food makes when it's going into a pot of hot oil, perhaps - very useful! I forgot to ask: how much of that fabulous sandwich did you manage to eat? How well will it reheat?

Good morning, and wow! This is a great way to sip the morning coffee: onion ring and buttery sandwich pornography! (Well, and an experiment not to be repeated. ) I may have to change tonight's dinner plans. It's really a plus that the onion rings can be reheated without suffering. And that Marlboro Man sandwich, with its unabashed love of Real Butter...oh, my. I like very much the way your photos flow: the mise, then the steps, then the finished (always beautifully arranged) dish. Kudos to you for the skillful cooking and writing, and to Mr. Kim for the photography! Isn't it nice to have an extra set of hands for that job? Otherwise you end up eating at 11 p.m. instead of 10 p.m. and *still* don't have the same grade of photo shots. I'm looking forward to the rest of the ride!

Speaking of familiar chords among the utensils: I have that same "vintage" animal crackers canister. I use mine for a pencil holder (not in the kitchen). What's in yours? Your mandoline looks a lot like mine, too. I got mine from a grocery store for something like $8 - it's made by Progressive, or Cook's Helper, or some such. I bought mine because I wasn't sure I'd get enough use out of a mandoline to justify spending the big bucks, and I've learned that the cheapo works just fine for me. How does that stack up against your experience? (Or have I just insulted your $200 imitation-plastic titanium slicing treasure? ) That salad looks divine. Let's hear it for oven-roasted veggies!

Ha, feisty! Yes, that's a great aspiration. I remember once telling my brother-in-law that I hope to be an eccentric old lady someday. He looked at me, smiled, and said, "You're halfway there already." It's funny, your telling about a supermarket that doesn't sell alcohol on Sundays. In Minnesota, none of them do. I'm still surprised when I go back to the West Coast and find wine in the grocery stores, and it isn't even hidden behind a counter. Man, that lunch looked excellent. I just had dinner, and I'm still pining for those sandwiches. You sighed over the rice. Are you a super-big rice fan? Any particular types?

*bump* I received a copy of this book from a generous friend (many thanks, Susan!) and have been enjoying the exploration. So far I haven't followed anything faithfully, but I've learned terrific things about pork roasting and... oh, my... endives. The braised endives are WONDERFUL. We weren't sure what to expect, neither of us being familiar with this particular vegetable. The silky texture and complex flavors were very satisfying, and a nutty aroma that I still haven't been able to explain pervaded the house, driving us both wild with anticipation. My confirmed-carnivore husband announced that this meal, with its oh-so-small amount of prosciutto, could be a stand-alone meal. I agree. This recipe's a keeper.

I don't see Otis! He's usually right there if you're cooking! (Whisper Pssst-someone left THE door open in this picture) Best of luck, we're excited about this. Luvya ← This is so funny. When I read Ted's comment I looked at the picture and wondered why anyone would object to having the door open to the living room! It wasn't until you posted your followup picture that I realized there are TWO doors in the original photo. By the way, Ted, that's a beautiful island you built.

Kim, this is going to be a great week! And welcome to Mr. Kim too! First off, congratulations on the weight loss. Some GB stories haven't come out as well as yours. I'm glad your is working so well and leaving you looking so terrific! Second: I love love love the cookbook collection! I see a lot of overlap between my library and yours: lots of old friends there in your collection. Which do you most regularly use? Finally (for now): with all my cookbooks and magazines, I keep seeing more recipes that I want to try than I have time or we have meals. There's always a stack of mags and books with little sticky notes in them, until I go on a cleaning binge and stuff them away, untried, for future efforts. How do you keep track of the "must-try" recipes as well as the "must-do-again" recipes? Have you hit on some wonderful cross-referencing system?

Hmm. Engineer. Aerospace engineer! With tidy shelves! Chris, you're doomed. I foresee a life of being the design engineer who sets up his plans and specs just so, then shouts at those crazy R&D types who tack on impossible additions, and those wild test pilots who try things your designs were never intended to do. Doomed, I tell ya. But I do admire your cupboards!

Those are funny signs! The lunch looks terrific. In light of their insistence on the clean plate club membership, it's a good thing you had an appetite. Great blog, Chris.

Erm. Unless the video that started all this topic has fraudulent photos of the fruit being harvested, we're actually talking about 2 different plants. The photos of the fruit of the tomato tree, or tamarillo, which Anne Cros quoted just above, do not look like the fruit being harvested in Daniel's video. The article from "The Cultivator" that I linked to discussed the tree in Daniel's video, and again, I don't think it's the same as Anne's tamarillo.

An article in this issue of "The Cultivator", from the University of Illinois Extension Service for Champaign County, discussed the Giant Tree Tomato and other fantastic hybrids. The writer says that the "Giant Tree Tomato" is actually an heirloom tomato. She was disappointed and discontinued her project due to the difficulty of the winter's indoor gardening and this plant's susceptibility to disease, although she did also say that other people might have better success. The article start on Page 2 and is titled "'Tis the Season", in case the link takes you to the first page instead. Edited: spelling

Definitely not, based on the photos from the two web sites. Good lord, that giant tomato tree advert looks like the inspiration for an old cult classic movie. Who else remembers "Attack of the Killer Tomatoes"?

I think the testing opportunities may have declined due to the rising membership. I've been a member for 7 years, I think. In that time I've tested some things I didn't especially care for - spice mixes and the like - but I also tested (and got to keep) a set of LampsonSharp knives. I use those daily. I have learned a lot from the magazine over the years, but now I may be past getting much from it. I'm not sure whether it's because the magazine has declined or my skills have improved; it might be a bit of both. I don't know whether I'm going to renew the membership this year. The marketing could be worse; I only notice 2 offers per year. There's the annual Life Membership invitation - pay an outrageous sum and never have to pay for membership again, and get the bonus of some stuff I definitely don't need. There's also the annual "try before you buy" marketing campaign, in which one can test-drive certain products for a month before deciding to buy them. They are wildly overpriced. I'm chagrined to admit that I didn't realize how badly overpriced their products were until after I purchased a fine nonstick electric "dutch oven" that I really don't need anyway. I could have gotten it for far less money elsewhere. In short: I may not keep the membership up, but it was a good way for me to start learning about cooking.

That's a hilarious vignette, beautifully illustrated. I love the way you tell stories!