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Posts posted by haresfur

  1. Managed to pot up the bullhorn pepper I planted this year and move it, the summer before's bullhorn and my curry tree under protection right before our first frost of the winter. Hope I got enough roots for the bullhorn to survive. It will be interesting to see if the one that's a year older makes it through a second winter - it's quite a tree.


    I'll probably try some winter crops like broccoli and garlic but my luck in previous winters has been poor.

    • Like 3

  2. A couple of things. Most induction cooktops need much finer temperature control IMO. If you really have an accurate PID control, you could use it for sous vide and would want temperature control to about 0.5 C up to 100 C. After that most people probably wouldn't mind relative control but I think they could get used to setting temperatures, especially if it was fast to make big jumps but maybe included a find control, too. The other place that absolute temperature would be great is for deep frying.

    • Like 1

  3. 20 hours ago, weedy said:



    also, there is a push in some circles to 'rename' Sous Vide as 'low temperature cooking'.


    Which I think might be over simplistic (which by the way isn't a synonym for "simple", and it drives me up a tree how often I hear it used that way, but...) but at least makes the point that SV cooking is most useful for its ability to maintain accurate, controlled low temperatures over time.


    But the time you're cooking at !80F or so, you might as well be braising in an oven or on the stove top.




    Cat's out of the bag on the name. I bought some dodgy frozen meat pies that advertised "Sous Vide cooked beef". Even if people don't know what it means, they know it is gourmet.

  4. I take an expansive view of the definition of a highball. To me it means a fizzy drink with alcohol served over ice. Generally in a tall glass. Maybe with other stuff.


    Right now I'm drinking:


    1 oz Bombay Sapphire gin

    1 oz Campari

    2 oz Schweppes Bitter Lemon

    Build over ice in a tall glass and serve with a lime wedge


    I'm content

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  5. On 3/19/2019 at 4:43 AM, Toliver said:

    I think because they started with "Mayochup" that they're trying to make it a "thing" by naming all their other bastardized condiments that they come up with a similar sounding name. :hmmm:


    neither are very appealing names imo

    • Like 1

  6. 19 hours ago, kayb said:


    Straying from the topic, but...


    I rarely ever wear the things any more, either. I THINK I still own a pair or two.


    Guess I'll have to go to the strip-off-the-plastic-supermarket-bag method.



    Never was much for pantyhose and we have gone to reusable grocery bags. I splashed out on a ball of cotton material to tie up plants. For bigger trees, garden hose works well. Which reminds me, my curry tree is listing to starboard.

    • Like 1

  7. 20 hours ago, KennethT said:

    This is amazing.. now you have me wanting to grow a curry tree!!!  How did you start yours?  I've heard that you can root a branch pretty easily, but have never tried...  How old is this one by now?


    I think it is three years old. Maybe 4. I bought it as a seedling. It took a bit but then really took off. I tried to re-pot a sucker but don't think I got enough root with it. Maybe I'll try a cutting.

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  8. My curry leaf tree. I have to keep it in the car port during winter. It was a nicer shape until an apprentice dropped his ladder on it when he was servicing my evaporative cooler. Luckily he didn't break any pots or I would have left the kid up there.


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  9. On 2/4/2019 at 11:51 AM, KennethT said:

    Been doing some experimenting with some new equipment as I get ready to try some new crops.... 


    Capacitive moisture sensor



    Buried in some soaked and drained coco coir.


    You would think that it would have an extremely high moisture content - but coir has an amazing air holding capacity... The moisture content is just over 30%.



    ETA:  Whoops!!!!  I made a major math error in the coding of my controller which is providing those readouts....  Turns out that the humidity was more like 33% and the moisture was more like 82% - which is still good air holding capacity considering that it was completely saturated.



    I've been looking into Arduino recently. A person I know programmed all his father's garden beds with moisture sensors and irrigation control valves.

    • Like 1

  10. Finally getting to posting a photo of the finished cooktop and splash-back or back-splash, depending on your country. I think the colour worked out well. I was worried it would be a bit much. We should swap the power points for black ones.


    ETA: It really isn't that orange - more of a deep red


    Picking flooring has been a challenge. There are a lot of different shades and tones including the wood floors surrounding the kitchen. I think we are going with a pale tufa look. We are concerned that it is a bit too close to the cabinet colour but nothing else worked for two sets of eyes.


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  11. 15 hours ago, scubadoo97 said:


    I've been impressed with Wild Turkey recently.  Decent rye at under $20 and their 101 bourbon is really showing well these days 


    Are they still watering it down? I have a small stash of the old 101 which is entirely acceptable but I don't see much point in 80 proof rye.

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  12. Reminds me of my mother, a chemist, cracking up at a laboratory desiccator for sale in a store as an antique cheese storage jar.


    Although it would probably work for your purpose and they are available on the internet if you can afford the shipping. Warning, if the lid gets stuck, it can be impossible to remove so you might go for one with a vacuum valve.


    Laboratory Desiccator

    • Like 2

  13. If nothing else, you can use it with a bamboo steamer. I use a ss pan for searing sous vide meat but that's different because you can let it sit until it releases rather than keeping the food moving. Maybe cleaning your wok up was a bad idea, though.

  14. The steak was in about 5 hours. I think the meat temperature went up only a degree in the last hour.


    Thanks for the thoughts on convection. My new oven has a lot of different heating options and I still need to figure out what to use when. I did the steak with top and bottom heating elements. I was impressed at how steady the heat was. You can also use either one of those plus fan or a convection setting where the air is heated as it goes through the fan. A number of ovens here have water reservoirs to spritz moisture into the oven but that's not really a steam oven.

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  15. On 12/18/2018 at 1:10 AM, gfweb said:


    I don't get the value of MCs method here. The time to cook would be longer than that required for sous vide since heat conduction is less in air than water.


    It might go better in a steam oven, but still there would be temp swings given the way ovens are controlled.


    I agree. I probably should have used the fan-forced heat, but I'm not sure that would have made much difference. I mostly did it to challenge the oven.  The steak was really tasty, though.

  16. Decided to give the oven a bit of a test with Modernist Cuisine's low temperature steak. Seared it first in a cast iron pan over the wok burner on full whack. Verdict is that the burner with the broader outside ring going as well as the focused flame is great for this. The ample smoke was handled very well by the exhaust fan with very little smell in the room. Put the oven's temp probe into the meat along with my needle thermocouple probe. Then into the oven at 60 C, which turned out to be too low so I bumped it to 65 then 70. However, the meat temperature stalled well beyond supper time and it barely reached 55 C. The temp probes in the meat were a couple of degrees apart, which is a bit of a problem if you were really wanting to have the oven turn itself off at temperature. Probably better for a roast where the oven's probe could be inserted all the way into the meat (I think it is an RTD). But the oven temperature was rock steady and within a degree of a separate thermocouple I put in. The oven temperature can only be set to 5 degrees but goes down to 30 C. I think that is sufficient.


    Don't know why I had so much trouble getting the meat to temperature since the oven was holding the proper T. Anyway the meat was great cold today.


    A couple of pictures. Sorry about the spill on the door.



    Spock gave it the seal of smell-approval.



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  17. We tracked down the message to the cabinet guy specifying we wanted rounded safety corners on the bench top. "Don't laugh but I'll kill myself running into the island if we don't round the corners" said DB. He did the ordering for us and we had discussed what we needed to ask for with the fake stone company. So after sending him a copy of the message a few times, he talked with the bench guy who offered to come out. He rounded the corners with a grinder sans charge. He didn't want to take too much off because it would not look right and said this would keep it from catching if you hit it and make more of a glancing blow. "I have rounded corners and kids and can tell you, if they hit the bench, they're going down." 😄 I would have liked to see a bit more taken off, but it is certainly better.


    The carpenter came out and finished the trim. Painting is done, so about all left is staining/varnishing trim and the backsplash.

    • Like 12