Martin Fisher

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)

On Saturday I went to my Dad's place down in Pennsylvania, about 19 miles away, and got some wild cattails and wild daylilies. It seemed like a wonderful idea until I had to dig the holes for the 5 gallon "bog" pails that I made. LOL I surrounded the cattails with the daylilies in the pails

Very nice! I'm looking forward to the in-depth series on modern saucemaking!

I recently bought one of these rocket stoves for bikepacking. I'm anxious to see how it works as a wok burner.

re: sugar beets FWIW, The sugar beets are for an experiment in making fish hydrolyze. Fish hydrolyze is a fermented fish (probably carp in my case) fertilizer that differs from fish emulsion in that it's not cooked. Fish, kelp, and molasses (or other sugar source.) Molasses is recommended because it helps mask the odor. But molasses can be expensive...dark brown sugar is a decent substitute. Anyway, I'm planning to extract juice from sugar beets via an Acme commercial juicer to make my own molasses. The pulp and tops are a good carbon crop. Sugar beets and tops are also edible just as any other beet....best when relatively young.

Were the fruits they were harvested from fully ripe? Full ripeness is a requirement for viable chile pepper seed.

1,600 seeds planted tonight.Sugar beets and scallions.

FWIW, If all goes well. Here's a list of most of what I'll be planting this year...80+ things It seems like a lot for this smallholding microholding, but some will be just a few plants. Good King Henry (Perennial) Caucasian Mountain “Spinach” (Perennial) Sea Kale (Perennial) Turkish Rocket (Perennial) Red Welsh Bunching Onion (Perennial) (Start Inside) Hardy Kiwi (Perennial) Mary Washington Asparagus (Perennial) Common Chives (Perennial) (To Increase Stock) (Start Inside) Common Thyme (Perennial) (To Increase Stock) Garlic Chives (Perennial) (Start Inside) (To Increase Stock) Evergreen Hardy Bunching Scallions (Perennial) (Start Inside) White Spear Scallions (Perennial) (Start Inside) Edible Common Reed (Non-Invasive Variety) (Perennial) (Bog) Edible Cattail (Perennial) (Bog) Edible Daylilies (Perennial) (Bog) Watercress (Perennial) Rosa Canina Rosehip Rose (Perennial) Black Mulberry (Perennial) French Patience Dock (Rumex Patienta) (Perennial) Crimson Rhubarb (Perennial) Korean Wild Celery (Dystaena takesimana ) (Perennial) Common Oregano (Perennial) (To Increase Stock) Hardy Lavender (Pseudo-Perennial) Provider Bush Green Beans (Succession Planted) (Inoculate) Scarlet Runner Pole Beans (Inoculate) Haricot Tarbais Cassoulet Pole Bean (Inoculate) Aprovecho Select Fava Bean (Inoculate) Alderman Shell Peas (Inoculate) Little Leaf Pickling Cucumbers Mexican Sour Gherkin (Mouse Melon) Claytonia Greens (Autumn Planted) Nozaki Early Napa Cabbage (Autumn Planted) Golden Purslane Strawberry “Spinach” (Self-Sows Easily) Little Gem Pearl Romaine Lettuce Mesclun Mix Red Orach (Self-Sows Easily) Perpetual “Spinach” (Leaf Beet) Red Malabar “Spinach” New Zealand “Spinach” (Tetragonia) Jaluv An Attitude Chile (Start Inside) Matchbox Chile (Start Inside) Baby Cayenne Chile (?) (Old Seed) (Start Inside) Baby Pequin Chile (Start Inside) Korean Kimchi Chile (Start Inside) Stocky Red Roaster Sweet Pepper (Start Inside) Early Jalapeno Chile (Start Inside) Ring-O-Fire Cayenne Chile (Start Inside) Thai Tiny Chile (Start Inside) Rooster Spur Chile Thai Hot Chile Prik Kee Noo Suan (Rat’s Turd) (Thai) Chile Thai Sun Chile Small Wiri Wiri Chile Grandma Brown’s Beefsteak Tomato * * (Named After My Maternal Grandmother) (Start Inside) Sweet Cherriette Tomato (Start Inside) Mountain Magic Tomato (Old Seed) (Start Inside) Matt's Wild Cherry Tomato (Start Inside) Santa Maria Paste Tomato (Start Inside) (Old Seed) Mexico Midget Tomato (Notorious Poor Germinator) (Old Seed) Husky Cherry Red Tomato* * (Two Purchased Seedlings) (Would like to cross with Matt’s Wild Cherry) Purple Valley Hulless Barley Streaker Hulless Oats Sin Et Pheel Ancient Hulless Wheat (If Seed Arrives) Hells Canyon Millet Golden Bantam 12-Row Corn Red's Red Sweet Syrup Sorghum Opopeo Amaranth (7 Foot Tall Grain Amaranth) Empress of India Nasturtiums Otto's Brush Creek Ground Cherry * * (Self-Sows Easily) (Startt Inside) Cape Gooseberry (?) (Self-Sows Easily) (Start Inside) Chinese Lantern Gigantea (Self-Sows Easily) (Start Inside) Zloty Lan Chamomile (Self-Sows Easily) Common Sugar Beet (Non-GMO) Globe Basil Common Parsley Common Marjoram True Garlic Seed (?) (Start Inside) Common Alfalfa (Non-GMO) Oxheart Carrot

Yes, he has some good articles. He is or was active on a little known forum that still exists. That's how I got to know him. He has sent me seeds in the past. Joseph Lofthouse, Landrace Gardener

Joseph Lofthouse is a radical renegade farmer. It doesn't get any cheaper or easier or faster than this!!! You can probably find a free piece of PVC.

General tip and FWIW, If you're doing some sifting of soil, peat, compost or whatever for making your own mixes or whatever. I strongly recommend the gold classifying sifters with stainless steel mesh...they come in various mesh sizes (sets are available) and fit in the top of a 5 gallon pail. 1/4 inch being the most useful size, IMO. SE GP2-14 Patented Stackable 13-1/4" Sifting Pan, 1/4" Mesh Screen These are a MUCH better option than the ubiquitous bonsai sifters.

FWIW, Here's another view of the dirt cheap poor man's grow light set-up. Turned off and at a different angle.

FWIW, You can check the gasket fit by placing a small piece of typing paper incrementally in spots the entire way around the seal, close the lid, and press down lightly. If there are any problem areas the typing paper will move freely.