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  1. The humidity problem is related to the "power" of the coils the fridge/freezer as well as ventilation. Since Edward's cases were made for display and have worked well previously just adding a new temperature controller wouldn't be a problem, the compressor is doing the same work no matter which thermostat is turning it on and off. What typically happens in a fridge or freezer pressed into less-cold service is that the refrigerant coils in the walls get very cold compared to the rest of the storage area whenever they are turned on. This brings the walls by the coils below the dew point of the air and causes condensation. In my beverage fridge they use coils mounted inside the case rather than in the walls like my regular fridge and freezers. The system turns on a fan to blow air across the coils whenever the compressor is on. This helps keep the temperature differential between the coils and the air minimized and therefore reduces condensation problems. On my freezer I typically just wipe down the interior walls a couple times a day if I'm using it heavily.
  2. I've converted many refrigerators and freezers for brewing which requires more accurate temp control and often at temps above typical temps. You can either wire a temperature controller into the display case or you can get a controller that has an outlet attached so the case plugs directly into the controller. One of the most popular versions for homebrewing is the Ranco 1110 controller. Here is an example pre-wired for US outlets for $75. http://www.rancoetc.com/ranco-etc111000000-prewired-digital-temperature-controller-p-87.html You can also get a PID-style controller many of which look quite nice. Here is an example of one, this can be mounted such that the display looks like an original part of your case. http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=200422738471&ssPageName=ADME:B:EF:US:1123 The problem with your system is almost certainly just a bad thermostat and if you have a friend who is good with electricity they can easily wire either of these directly into your system circumventing the existing thermometer for less money and with better control than the original.
  3. I am sure there are food service specific sieves but I've only ever purchased them (for other uses) from aggregate materials companies. I just did a quick google and found this company, there are tons more. http://www.humboldtmfg.com
  4. the hinge tweety used is called a piano hinge if you are looking for one.
  5. I really enjoy Recchiuti's Pates de Fruit http://www.recchiuti.com
  6. Not sure just how fine you are looking to grind but there are a number of mills available from homebrew shops. One of the more popular is the crankandstein mill http://www.crankandstein.com/ It is adjustable with a .025" to .065" gap with .005" change per detent. You'll probably want to sieve the end result no matter what you end up using.
  7. Wow, talk about great service. Rob Maffit, part of the Kitchen by the Hour staff, saw this posting and took the time to contact me. Apparently my Yahoo.com spam filter discarded the first response, they did not ignore my email query. I'm not sure if they are the right solution for me but I do know that the people at Kitchen by the Hour do care about customers and potential customers. I just wanted to make sure that anyone else reading this thread knows that my first post regarding their unresponsiveness was inaccurate. Still on the hunt! Dan
  8. One more quick note of encouragement. Please do keep posting your experiences, I find them entertaining and valuable as I embark on my own adventure.
  9. Thanks Folks, Mr. C's and Kitchen by the Hour were the 2 I found. Unfortunately Kitchen by the Hour didn't even respond to my email inquiry. LaCocina sounds interesting but the location is a little out of the way from here. I think I'll spend some time next week talking to local fraternal etc. organizations.
  10. The FDA has a Food Labeling Guide here: http://www.cfsan.fda.gov/~dms/flg-toc.html I believe that most states use these guidelines when they are not already in the CFR.
  11. It should work out fine. You can often get food grade "popping sugar" or whatever it's called from soap suppliers. I like them because they are not flavored.
  12. sounds like a pretty good deal. I am looking on the other side of the Peninsula and Mr. C's in Campbell is charging $350/mo with only 10 hours per month plus $15/hr. I'm going to be looking at alternatives but that is my backup.
  13. Thanks Kerry and John.... I guess I better get in the kitchen.
  14. Your pates de fruit look wonderful. My wife loves Pates de Fruit and I have an apricot tree in the backyard. I think I'll be working on learning how to make good Pates de Fruit for the next harvest. Any recommendations? Does a refractometer really make a big difference in getting a consistent set?
  15. I know this is a little off topic for this forum, if it fits better somewhere else let me know and I'll be happy to switch discussion. I am interested in renting kitchen/storage space. Google has only turned up a couple options. Are there any resources out there for finding kitchen rentals? I am in San Carlos/San Mateo area on the San Francisco Peninsula but general resources are also most welcome. If you know of specific rentals let me know too.
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