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Posts posted by KennethT

  1. 1 hour ago, JoNorvelleWalker said:


    My Zojirushi makes perfect Japanese style short grain rice in 82 minutes.  And hums a cheerful tune when she is done.  Are you impatient?


    Not necessarily impatient, but after getting home from work and the rest of dinner takes 30-40 min, I'd rather not wait for another 40 min just for the rice... I wonder why it takes so long?

    • Like 1

  2. 2 hours ago, KennethT said:

    You need to get some dwarf citrus trees!!!  They make very nice houseplants as long as they can get enough light, and even without enough daylight, an inexpensive LED plant light and 24 hour timer is really all you need...  just in case you don't have enough to do, check out fourwindsgrowers.com

    @Shelby And it's a lot of fun when people see the extremely bright light in your window and think you're growing weed!  Even more when you tell them it's just a lime tree and you can see them get disappointed... hehe

    • Haha 1

  3. 17 minutes ago, Shelby said:

    Well, I'm jealous of your access to wonderful seafood and citrus fruits, so we're even :) 

    You need to get some dwarf citrus trees!!!  They make very nice houseplants as long as they can get enough light, and even without enough daylight, an inexpensive LED plant light and 24 hour timer is really all you need...  just in case you don't have enough to do, check out fourwindsgrowers.com

    • Like 1
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  4. @ocd That's correct. I imagine the company recommends using at a lower setting because plug adapters are notoriously cheap pieces of crap (even the expensive ones) amongst those in the industry and running high amounts of current through them for extended periods of time tend to make them melt.  That, coupled with the liability that a NEMA 5-15 15A outlet should be used with a 15A breaker, which at 1800W for an extended time could cause older breakers to trip.

  5. 1 hour ago, liamsaunt said:



    The house has a roof but does not generally have solid walls.  The front of it is completely open to the elements, and the sides are open but gated.  This is a picture I snagged from the management company's website to give you an idea.  This is the living room. In front of it there are steps down to a swimming pool and there's a cliff beyond that.  The kitchen and dining rooms are to the right of the living room and are also open to the elements just like this room.  The bedrooms are behind these other rooms and do have walls and locking doors.  I'm not cooking because with the open air setup I am expecting lots of little island visitors based on prior experience.  Certainly various bugs and lizards, probably iguanas, definitely birds, and maybe some island cats.  Hopefully no rats but you never know! 🙂




    Thanks... I thought that's what you meant... I've seen advertisements for some hotels that are built that way.  It's beautiful, but I always wondered about bugs, critters and such.  I'll be curious to hear about the realities of it.  One of my customers is a hotel in St. Lucia where the rooms are open air (there's only 3 walls) and while I've always wanted to visit it, part of me worries about waking up in the middle of the night surrounded by various tropical insects, lizards and birds...

  6. @heidih I agree that it's very little substrate for either peas or tomatoes - unless the plants are an ultra-dwarf variety.  With hydroponics, your substrate size can be significantly smaller than in dirt - but it seems like that Click'n'Grow (or whatever it's called) is growing in dirt, but is kept watered through a wicking system - which isn't hydroponics.

  7. 9 minutes ago, dcarch said:


    What's the indoor temperature?

    Peas like around 70F for growing. Yours look like mine in the summer.




    That's a good point.  It can often be a LOT hotter in a sunny southern facing windowsill than in the rest of the room...

  8. 24 minutes ago, JoNorvelleWalker said:




    Ignore the dates, these were replanted.



    Did they have enough water? The older growth is completely desiccated and the newer growth on the left has some major nutrient deficiencies, which could either come from lack of water, or rotted roots (if the soil was consistently too wet).

  9. 8 hours ago, JoNorvelleWalker said:

    Most of my English peas are not doing well.  The leaves at the bottom of the plants start to turn brown until the whole plant dies.  All I can think of is that it may be too warm.




    Can you post any pictures?

  10. 1 hour ago, Toliver said:

    Well, I am judging a book by its proverbial cover. Those tomatoes do not look like any other tomato in my local grocery stores. All I see in my local grocery stores are smooth-skinned red round (tasteless) tomatoes. 

    That picture shows tomatoes with "pleats" which are more akin to heirloom tomatoes or tomatoes I can buy at my local farmer's market. They certainly don't look like mass-produced tomatoes which is why I guessed what I did.

    I could certainly be wrong.... just because something may be uncommon, doesn't mean impossible!

  11. 17 minutes ago, Toliver said:

    They look like heirloom tomatoes. My local grocery store will have a special case for their heirloom tomatoes (at a special high price, too! ;)).

    They sell their usual generic every-tomato-looks-the-same kind, as well. But I prefer the heirloom or "ugly" tomatoes. Great find!

    I would be very surprised if they were heirlooms.  The variety is beefsteak - but within that variety, there are many subtypes - some of which are heirloom, and some are hybrids...  It is very uncommon for heirlooms to be grown in  a greenhouse - the costs are too high, and most heirlooms have a lower yield, and are not as disease resistant.  Most greenhouse tomatoes are bred for the greenhouse - they are less susceptible to mold (due to the greenhouse's typically higher humidity), plus they are typically more tolerant of a high salt environment, which is needed for the hydroponics.

  12. 2 hours ago, weinoo said:

    Check this out...




    Found at my local crappy grocery store (Fine Fare, for those who know/care), these tomatoes actually look, smell and taste very good, for having been purchased in mid-March.


    Now, I don't know if I'll be able to find them again, and this was the first time I'd ever seen them, but quite a nice treat.


    Together they weighed at least a pound, and they were $1.99.

    Are these branded?  I can't see from the photo...

  13. 2 hours ago, FauxPas said:


    I looked at this Bayless recipe, where he gives instructions for making the paste from seeds. Is that the one you use? If I make it again, I will try making the paste myself. 


    And yes, for some reason I forgot a lime on the kitchen counter which I had meant to slice and serve with the meat! That would have helped to brighten the flavour, I'm sure.   😄

    This looks like it, but the original recipe I saw also had instructions for making it in a pit in the ground in your backyard... hehe....  I forgot about the habanero salsa.. that salsa makes it!

    • Like 1

  14. I love achiote pork... I made my own marinade using achiote paste, garlic, sour orange, etc following Rick Bayless recipe on his website.  Then after wrapping in banana leaf, I would smoke it on my stovetop smoker for 30 minutes or so before I put it in the SV...  I always enjoyed it... but I think I would also squeeze some lime on the tacos as well.

    • Like 2
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  15. 8 hours ago, CanadianHomeChef said:

    Picked and devoured. Delicious. Day 89. 


    Can you show us a photo zoomed out a bit?  I'd love to see the scale of the tomato plant versus the others...

  16. In NYC, many restaurants do much more delivery orders (many times through one of the many delivery apps we have: Grubhub, Seamless (owned by Grubhub), Caviar, DoorDash, etc.) than dine-in.  Seamless/Grubhub usually caters to those ordering from restaurants in their immediate neighborhood (and usually the restaurant provides the delivery people).  Others like Caviar have their own fleet of delivery people, and will deliver borough-wide so anyone in Manhattan can order from any restaurant in Manhattan, with delivery fees typically varying based on distance.  Caviar typically is used by higher end restaurants whose primary business is not delivery, and whose higher prices are ok with their customers.  I have also noticed that sometimes (for the same restaurant) the dine-in prices are cheaper than the Caviar delivery prices.  Some restaurants package their food for delivery very well... others, well, not so much...

  17. 1 hour ago, TicTac said:



    Flexible when dry?  Haven't seen such a beast around here (I am well familiar with the 'pliable when wet variety')...though I will be at an Asian grocery store today so will keep my eyes peeled. 

    I had never seen it outside central Vietnam...

  18. 15 hours ago, TicTac said:

    Curious.  Does anyone use a wrapper that is gluten free?


    I wonder how rice paper wrappers react to frying....or baking even, for that matter...



    You can definitely fry rice paper wrappers.  During our trip to central Vietnam, all fried spring rolls were made from rice paper - but it was the super thin rice paper that is flexible when dry, not the thicker, stiff ones.

    • Like 1
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