Jump to content

KennethT

participating member
  • Content Count

    2,776
  • Joined

  • Last visited

Posts posted by KennethT


  1. Dimmers are not an issue - the lights I've been experimenting with are 24V DC, and I found a great driver which is dimmable by varying the resistance across 2 terminals - very easy for me to integrate into an automated control system, or just with a variable resistor.  Are the 120V COBs dimmable?  I'd assume not since the driver is built-in...

     

    I was planning on having the tree lit with different lights than the rest of my plants because the new apartment is a loft space, so I'd rather not have blinding lights on while we're sleeping!  So if I was to give the tree 16 hours of light, I'd have the lights turn on around 6AM and turn off at 10PM which will coincide nicely with our normal schedule.


  2. 2 hours ago, dcarch said:

     

    I don't know if there are published spectrum data for these COB chips other than "cool white" and "warm white". I have both, but mostly I use cool white. They seem to work well.

    I use them almost year round. In the winter for growing salads, and spring for starting seedlings. None has failed so far.

    In my setup, I use two chips per fixture. that's 300 watts total. That does generate a lot of heat. So a heavy duty heatsink and powerful fan is a must. 110V muffin fans are not powerful enough, You can find cheap used powerful 12vDC computer room rack fans on ebay (mine was $3.00 each). However, they are noisy, so I used a 12vDC power supply + an adjustable low voltage regulator(controller) to slow down the fans.

     

    I was lucky to have found (ebay)  those heatsinks. Actually it was one huuuuge heatsink that I cut to size. I use two fans in case one fails. That would instantly fry the LED chips.

    Those half -round clear plastic round lenses work well to focus the chips (ebay).

     

    300 watts of LED can light up your whole apartment. May be you can get by with 50W to 100W. You can buy them rather them making them.

     

    dcarch

    Thanks a lot!   This is the current lime tree setup (recently pruned):

    20191117_102014_HDR(1).thumb.jpg.9a1821ab71731cd2b9e42db0bb9a05ed.jpg

    I am sick of the purple light in the living room - hard to see during the day, but at night it's really annoying.

     

    For the new apartment, I've been experimenting with these for general ambient lighting:

    20191117_100605_HDR(1).thumb.jpg.fcd053fcc6ea53bb1bfc3b760526048d.jpg

     

    It's a quad row LED strip light about 2 feet long, attached to a 1.5"x2'x0.5" thick piece of aluminum to act as a heatsink.  Each 2 foot section uses about 24W... I am testing 3 of these sections in my bedroom and the lighting is equivalent to a 300W halogen torch lamp but much more even and pleasant. 

    20191117_112305_HDR.thumb.jpg.de7c9bf97d6d2f6cf153943c7b926380.jpg

    I thought about using them as a plant light, but when I measured it with my PAR meter, the PPFD is only about 100 umol/m2/s at a distance of 18"... so even 2 of them wouldn't make enough light as a sole light source for the tree.  One problem is that it has a beam angle of 180deg, so I'll try using an acrylic half round over it to see if I can get better results.

     

    I think my biggest problem is that I don't really know how much PPFD the lime tree really needs.  There's tons of data about what other plants like lettuce, tomatoes, cucumbers, etc. need in terms of DLI (cumulative PPFD), but I can't find any for a dwarf lime tree, so in the absence of data, usually more light is better than less!  Plus, if it's too much light (like you can get with lettuce which has low DLI requirements), you can always move the light further away which will dramatically decrease the intensity.

     

    I'm thinking that I may try to use one 150W COB per fixture (rather than the 2 that you have) - that will be less heat for the heatsink/fan to have to get rid of, and I can use two of them to distribute the light around the tree more evenly.


  3. I've been thinking about this... according to Modernist Cuisine, a lot of the aroma of grilled foods comes from fat dripping off the meat, hitting the hot coals beneath, vaporizing and rising up and settling on the meat.  The Philips is smokeless because the heat source is not directly beneath the food, so whatever drips off lands in the drip tray, never to be vaporized.  So by extension, this would mean that the grilled flavor is less pronounced on the Philips than on other grills.

     

    Do the users find this to be true or do you think the difference is negligible?


  4. On 2/20/2019 at 11:25 PM, dcarch said:

    The Sun Will Come Out, Tomorrow

    Today, Everyday, ---- Just flip a switch.

     

    It has become easy to build your own high power LED grow light. COB 110vac LEDs are not expensive. No more need to have complicated power drivers..

    I made 4 COB LED grown lights, each with two 150 Watt chips.

    Cooling fans and heat sinks and switches. Plus Acrylic rods for focusing.

    1,200 Watts of light. So incredibly bright. It's like having my own sun! 

    408008819_LEDgrowlight2.thumb.jpg.b717cb40c4934a30fd5a59d3a4bad0bb.jpg

     

    92223238_LEDgrowlight.thumb.JPG.f438bfee2a0bd84de48d376e1517aa08.JPG

    315172134_LEDgrowlightc.thumb.jpg.26a07f36dfd89892b34d6e387fa34f7a.jpg

    1400073282_LEDgrowlightb.thumb.jpg.86c06bab54a864d170b55dec7d9104c0.jpg

     

    With only one light turned on

    753341103_LEDgrowlighta.thumb.JPG.55de36f6dc691de27919aecbcc0122a1.JPG

     

    No, nothing medicinal or recreational. 9_9

    474215897_LEDgrowlightd.thumb.jpg.21baeba51b2b744af4d7505e7835c9e4.jpg

     

    dcarch

    @dcarch Do you remember what the spectral output of the COBs you used were?  I will be moving soon to a new apartment which doesn't get any direct sunlight (it's north facing) so I want to give my lime tree a lot more artificial light than I've been giving it for the last few years.  Your COB devices seem to have worked really well so I figure I'd steal your idea... most COBs I see are labeled "warm white" or "cool white" which isn't really a spectral output but more of a red/blue ratio...  I'd appreciate any help I can get so I don't have to reinvent the wheel.  BTW - after using the lights for a year, are there any changes you'd make?  Thanks!


  5. The other night at a Hunan place - it's not like most Americanized Hunan, but straight from the region - the owners and all employees are from there and are proud to only serve Hunan food...

    20191105_191808.thumb.jpg.2522efb315512fb45627d7e74f2428c8.jpg

    Rice noodles with chicken. I first ordered it spicy, but the very nice young woman at the counter got a horrified look and said that no one would ever eat it that way. She convinced me to get medium, and I'm very glad because it was at the edge of what I could tolerate. Holy crap.

     

    20191105_191931.thumb.jpg.0cacb74eb27d895790cc65304fc4de6f.jpg

    Home made shrimp/pork/chive dumplings. These were amazing.

     

    20191105_191304.thumb.jpg.c5d504e79f833c52813978d8fb37c3b0.jpg

    Washed down with a hawberry drink.

    • Like 9
    • Delicious 1

  6. 33 minutes ago, Katie Meadow said:

    To qualify as "gribenes" you would need to fry up pieces of chicken skin. If it is fatty skin it will make its own schmaltz. Onions are a tasty addition, but optional, I believe, or at least they were in my childhood. My grandmother cooked up some good ones. 

    Absolutely... I forgot about the chicken skin!!  But my father always made them with lots of onions... because he loved onions...

    • Like 1

  7. 4 minutes ago, TicTac said:

    You have clearly never had good schmaltz then!

     

    My grandmother used to make it with onions and salt, and then we would slather the stuff on crusty bread -

     

    Heart attack on a plate!

     

    But oh so good.

     

     

    My father would call onions cooked in chicken fat "gribenes"... I think I took several years off my life when eating it as a kid...

    • Like 2
    • Confused 1

  8. I think the "t" in schmaltz comes from the Yiddish.... as well as the notion that schmaltz is associated with rendered chicken fat.  There are some kosher restaurants in NYC (in the section that used to be almost exclusively Hassidic but is now more and more gentrified) that has a pitcher of schmaltz on every table - like maple syrup in a diner.

    • Like 5
    • Confused 1

  9. 1 hour ago, weinoo said:

    I'm interested in the prep of your airplane seat area, @Kerry Beal.

     

    Do you sanitize the tray table, armrests, etc.?  It has been alleged that they are some of the most germ laden areas on a plane...

     

     

    Significant Eater and I are slightly germaphobic, so we usually do a pretty good wipedown.

     

    How to Disinfect Your Airline Seat

    Very interesting - funnily enough, I've never really thought about this...  I've always worried about the guy 2 seats over coughing up a lung which will then get recirculated over to me...

     

    Do you sanitize the arm rests before you sit down during the boarding process?

    • Like 4

  10. 15 minutes ago, chromedome said:

     

    The worst example was a small indie hotel/motel in Surrey BC, which invited passing motorists to "Come on in for the rest of your life." I understood what they meant, but it sounded rather like the tag line for a slasher movie.

    or Hotel California

    • Like 3

  11. 20 minutes ago, heidih said:

     

    The problem with water rooting is that the roots don't against anything and can lead to a wimpy plan

    You can root in water and immediately transplant into a media just after....  or, you can root in a cube of rockwool - I do this all the time, but I don't recommend it to most people because of availability - it's more of a specialty thing, but it works great.  I think the biggest trick to rooting cuttings is to get rid of most of the leaves, leaving only a couple on the stem, keeping light stress low, and keeping the cutting in high humidity environment so it doesn't try to respire.  You don't want to stress the cutting before it can take in water and nutrient - until that time, it's basically subsisting on its reserves in the stem.

     

    But stuff like basil usually roots so fast and easy, if you plunk it in a glass of water, you could see roots emerge by the next day - at which time you can put it in media, and the plant turns out fine.


  12. You can root thai basil as long as the stem has a node.  Use the sharpest knife you have, clean it with alcohol first, then cut quick and immediate dunk the stem into water - you don't want a chance for air to get in there.  If you have access to cloning gel or powder (it's a hormone that encourages rooting) that will make your endeavor even more likely.

    • Like 1

  13. 7 minutes ago, blue_dolphin said:

    Thanks!  That helps me narrow down my search.  I'm putting some stems into water so hopefully they'll keep for a few days. 

    When I used to grow thai basil and I trimmed it, I would wrap the bunch on the stems in a dry paper towel and then wrap in a plastic bag and squish all the air out - it would keep in the crisper drawer in the fridge for weeks!  Just make sure the leaves are very dry.

    • Thanks 1

  14. 4 minutes ago, blue_dolphin said:

     

    Any favorite recipes that you think really showcase either of those?

     

    I don't use holy basil much (because it's hard for me to get!!!)... but thai basil is classic in red curry.  Some people will even say that it's not red curry without thai basil thrown in at the end.  Thai basil is also a staple in many stir fries and noodle dishes...

    • Thanks 1

  15. thai basil doesn't freeze well - it's usually used just torn in shreds for a really fresh flavor - but making a pesto out of it kind of defeats the purpose...  Holy basil is usually cooked (not eaten raw or tossed in at the end), so maybe that would tolerate freezing better?

    • Like 1

  16. 11 minutes ago, Duvel said:

    Sous vide duck breast with roasted garlic potatoes (that were tossed in the rendered duck fat for those extra calories) ... yummy 😋

     

    436E0F5D-1126-4724-B262-9C0D5FBDAAD8.thumb.jpeg.e5d9250651205e0e90f7b0361c540491.jpeg

     

    Very nice fat rendering!  Did you render the skin prior to SV or after?

    • Thanks 1

  17. 13 hours ago, teonzo said:

     

    Probably it was a problem of recipe balancement.
    Home freezers should have no troubles in keeping a 0 F (-18° C) temperature. A correct professional recipe is hard at that temperature, so it's fine to run it in the Pacojet.
    Seems like they were using home-based recipes, I mean recipes for ice-creams that remains scoopable at freezer temperature (around 0 F). If they used a recipe that was balanced for remaining scoopable at freezer temperature, then it's normal that it never got hard enough to be run in the Pacojet. They needed to start from recipes with a service temperature around 7-10 F, so they harden completely at 0 F.

     

     

     

    Teo

     

    I haven't discussed pacojet stuff in a long time, but if I remember correctly, Pacojet recommended that the freezer was at least -20F if not colder.  Most of his "ice creams" weren't desserts necessarily - he would make savory ones out of soups as well - so it wouldn't have been scoopable at 0.

×
×
  • Create New...