DiggingDogFarm

C'mon folks!!! I thought the everyone was aware that box length is the perfect length for spaghetti!? <sarc>

It was available on the Anova Culinary site. A stainless steel vessel was an option for an additional ~$200, IIRC.

BTW, the previous model was priced the same.

I wonder how popular their previous commercial unit was? Apparently popular enough to warrant a new one. The Anova Precision Cooker Pro commercial sous vide circulator is designed to be a workhorse in any commercial kitchen. This system’s durable stainless steel body, clamp, heaters, and components means consistent performance in the most challenging kitchens. Commercial-Grade Powerhouse Professional Durability Stainless steel construction Capacitive keys - no moving parts Splash-proof LCD display & keypad Flexible Mounting Mounts containers up to 20 gallons Lexan & buffet tray compatible Pots & coolers compatible Commercial Grade Specs High power heaters @ 1.0kW & 2kW High flow pump @ 7gal/min (26liter/min) HACCP Ready Low-level water alarm HACCP data out compliance ready External temp probe available Clean & Hygienic Detachable cage Pump opens for cleaning Specifications Standard 115V Model Specifications Heating Capacity 1.0 kW @115V Temperature range 68 °F - 212 °F (20 °C - 99 °C) Temperature stability ±0.018 °F (±0.01 °C) Computer interface RS232 & USB Circulating pump 7 gallons/min (26 liter/min) Dimensions 4.5 x 6 x 13 inches (114 x 152 x 330 mm) Weight 8 lbs (3.6 kg) Standards CE Warning and Safety Low-level protection switch Alarm notification optical / audible High Capacity 220V Model Specifications Heating Capacity 2 kW @220 V Temperature range 68 °F - 212°F (20 °C - 99 °C) Temperature stability ±0.018 °F (±0.01 °C) Computer interface RS232 & USB Circulating pump 7 gallons/min (26 liter/min) Dimensions 4.5 x 6 x 13 inches (114 x 152 x 330 mm) Weight 8 lbs (3.6 kg) Standards CE Warning and Safety Low-level protection switch Alarm notification optical / audible

I crawled the Chile Pepper Institute website. "Determinate" or "semi-determinate" are mentioned a handful of times. But really only in terms of concentrated fruit-set which is sought after for mechanical harvesting.

I think that comes from this article. https://www.alberta.ca/guide-to-commercial-greenhouse-sweet-bell-pepper-production.aspx Note that they don't use any references or mention any specific cultivars in that part of the article. It's all about management. Heck, I can get almost any chile to bloom and produce fruit at any time based on management.

Pure Auroras are basically a dwarf. Poblanos....plant size depends on the cultivar.

Indeterminate and determinate peppers? I've grown and bred chiles for decades and this is the first I've heard of such a thing, It must be something new. I suppose it depends on how you define the terms.

I don't think that it's safe to assume that intolerance or sensitivity to MSG is non-existent....among SOME folks! Gosh, there's allergy, intolerance and sensitivity to a myriad of foods and various ingredients. But, I think that the demonizing of some foods and ingredients the way some folk do is wrong. I've got a friend who's sensitive to coconut...he thinks it's the work of the devil....LOL....especially since it and it's fat, etc. have become so popular in recent years.

Speaking of sous vide... I've done some sous vide seed germination...it works a treat. And there's the following, from our friends at Cornell University... Chart here: Managing Pathogens Inside Seed with Hot Water And this from OSU... https://kb.osu.edu/bitstream/handle/1811/84555/1/Moodispaw_Research_Distinction_Thesis.pdf And this from PSU... Hot Water Treatment for Tomato and Pepper Seeds

I'm an umami addict. I use it frequently, but I'm more likely to use fish sauce and/or other umami treasures when appropriate. One of my friends, who lives out in L.A. uses MSG in almost any savory food! LOL

And here's a classic... "If MSG is so bad for you, why doesn't everyone in Asia have a headache?"

The best FIRST all-around cookbook!? I'm going to go with "The Wise Encyclopedia of Cookery: One of the World's Most Definitive Reference Books on Food and Cooking." ~1,300 pages.

About the Mary Washington asparagus seed from Baker Creek Heirloom Seed Company: The recommendation was to soak the seeds for 24 hours. Many seeds have germinated in less than one day. About the sugar beet seed from Baker Creek Heirloom Seed Company: I very recently received a letter from them. "We regret to inform you that the lot of seed you purchased tested positive for GMO contamination." The cost of the seeds was $3.00 for ~250 seeds....there were actually many more. They did issue me a $5.00 gift card....but that's not much of a consolation considering the amount of time and effort invested (I sowed the seeds one at a time.) The seedlings are now about an inch tall.

Seeds sown tonight...256 chile pepper and 962 Mary Washington asparagus. Seeds in the fridge stratifying...Good King Henry (Blitum Bonus-Henricus) and Caucasian "Spinach" (Hablitzia Tamnoides)