dcarch

You are absolutely correct with universal motors and some brushless motors, their speed is determined by voltage, but induction motors are synchronous motors. They are more or less constant speed motors determine by 60 Hz line frequency. The pushing fan is not going to make the fan speed higher. With very restricted and long running duct systems, you can increase CFM by adding in-line booster fan. dcarch

The quantity of exhaust air is determined by the size of the duct and the air pressure of the fan. If the duct size is only big enough for one fan, then it make no difference how many fans you have, 2, 3, 50, 100 fans will give you the same CFM of exhaust air. As long as the fan size is the same, having more fans will not increase air pressure, therefore CFM. dcarch

I don't believe range hood specifications. They are fake numbers. Do you have a leaf blower? A powerful leaf blower with 400 CFM spec blowers a lot of air and makes a lot of noise. Can a kitchen hood with 600 CFM to 900 CFM make not much noise? Range hoods to keep the motor noise down mostly use induction motors which run inherently at low speed, and the path to exhaust the air restrict the diameter of the duct. The length of the duct and any bends in the exhaust duct created air turbulent back pressure, and filters can restrict air flow. I would be surprised in actual use, a typical hood can exhaust more than 200 CFM. dcarch

I think Dan Barber is leaving Blue Hills. dcarch

Many restaurants have backyard tables. Make sure you check weather report, 10-day forecast before making reservation. dcarch

Farm-to-table restaurants may be of great interest to you. Blue Hills I think is only indoors. There are a few others. One I like is Fable, has out door seating. Not sure they are open. May be you can get in touch with the operator and see if they will make you something to eat. Fable: From Farm to Table 4.5 (13) · Farm 1311 Kitchawan Rd Closed ⋅ Opens 11AM Sun "Great food and fun for everybody."

Pattypans, are just prettypans. It's all about looks. dcarch SV oxtails with pattypans from my garden

True. However, "you are what you eat". In addition to many medicinal food ingredients (Ginseng, ginger, etc) Asians use a lot of fermented ingredients, soy sauce, thousand-year-eggs, Kimchi, fermented fish sauce----etc. Isn't it true that "Penicillin (PCN or pen) is a group of antibiotics, derived originally from common moulds". I am not that serious about this. The point is it makes cooking more interesting. dcarch

I hope I am not going off topic. Obviously Asian cooking is a big topic here in this forum. However, I haven't not seen much discussions about food as medicine. Food as medicine is very important in Asian cooking. Every Chinese mother is a medicinal doctor. Many bigger Chinese stores have an area for medicinal supplies for folk medicine. In addition to wondering why Asian countries have so little problem with covid-19, if you look into it, you will also find that many Asian countries also are way on top of the life expectancy scale. As I indicated, it makes cooking fun to try different ideas. dcarch

Behold, folks! I have discovered a cure for covid-19 Dr. Fauci commented today that Asian countries have been able to successfully controlled covid-19 infections. He gave many explanations how they achieved their success. I have also seen a few other reports regarding Asian counties' dramatic ability to limit covid-19 damages. Many scientific reasons have been given, cultural differences, political systems, genetics, ---etc. None can really satisfactorily explain why. Of course , those scientists are too myopic. They have missed one glaring factor that is common to all those countries, they all eat Asian food!! I have been have fun eating and cooking Asian inspired foods. Don't we all look for excuses to try different cooking? This can be interesting. Stay safe. dcarch

For me, the minimum diameter for a wok should be 14". barely big enough to stir fry for two. Especially if it is flat bottom. less than 14" it is just a deep skillet. I prefer a 16" wok. dcarch

Come to think of it, you are not incorrect. Those are not ovens for roasted ducks and pork , they are fire pits. dcarch

Also, let's be clear about steaming. Water evaporates into steam when boiled at 212F+. But that does not mean that the food being steamed is actually be cooked at 212F. It all depends on other factors. What you see "steam" is not steam. Steam is not visible. You are in fact seeing water droplets in the air which are already below 212F. dcarch

I hope we are not confusing "crispy" skin with "crunchy" skin. For crispy skin chicken, there is deep fried (whole chicken) you can order in Chinese restaurants. For white cut chicken, skin is never crispy, but crunchy. Not crunchy like cookies. Crunchy as opposite to leathery. Chinese restaurants do have ovens, that's what they use for Peking ducks, and roasted pork. dcarch

Good practical system. A system using Arduino controller to drive peristaltic pumps driven by stepper motors can offer some degree of flexibility if you are growing different plants at the same time, but more expensive and complicated to configure. dcarch

Are those 9 things on the board Peristaltic Pumps? Looking at your hydraulic setup, you will need self-priming pumps dcarch

There is an important consideration, you must use a free range (true free range, not a legal "cage free" ) chicken. Supermarket chickens have too much fat under the skin to give you the proper skin texture end result. Supermarket chicken do not have the flavor as free range chickens. dcarch

Just my way to enjoy my tomatoes. I slice them very thick, two to three times thicker than most people would. Then I put them in the dehydrator for a few hours. I don't like watery tomato slices making my bread soggy. I like my tomatoes super flavorful. dcarch

Salt. Overused, under appreciated. dcarch

I can't imagine living in a rain forest environment. I was in Costa Rica's rain forest. With temperature above 90 degrees and humidity close to 100% most of the time. Very uncomfortable. dcarch

Make friends with your building manager, or pay him/her off to get a key to the roof. Imagine what you can grow on a roof garden. dcarch

Well, see for yourself. Solid, juicy almost seedless. No problem with voids or watery. The problem is the tomato slices are bigger than the slices of bread when trying to make BLTs. Anyway, a tribute to the creator of the famous logo "I Love NY" Milton Glaser, who passed away a few weeks ago. dcarch

I will let you know tomorrow. I can't eat more than 5 lbs of tomatoes for one dinner. Don't worry. Be patient. More to come. Today's catch. dcarch

Speaking of tomatoes, interesting weather year for my garden. Huge tomatoes. Lots. Shown here a few smaller ones. Many bigger ones have been given away as gifts. dcarch

A cure for vegetarianism, finally. dcarch