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Martin Fisher

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    New Anova Pro

    in Kitchen Consumer

    Posted · Edited by DiggingDogFarm (log)

    I wonder how popular their previous commercial unit was?

    Apparently popular enough to warrant a new one.

    AnovaPro.PNG

    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

    • Like 1

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted · Edited by DiggingDogFarm (log)

    29 minutes ago, KennethT said:

    I dont' know about indeterminate chilis, but bell peppers can be either depending on the cultivar. From what I can tell, most greenhouse production use the indeterminate variety- just like in greenhouse tomato production.  The determinate peppers are commonly called "field" peppers.

     

    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.

    • Like 1

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    1 hour ago, TicTac said:

    Thanks Ken.  The peppers we are growing are Aurora and Poblano - will look into that a bit.

     

    I am curious whether these stunted little guys will get some more legs and be able to produce any sizeable fruit.

     

    Pure Auroras are basically a dwarf.

    Poblanos....plant size depends on the cultivar.

    Rescuing MSG’s Unsavory Reputation - WSJ article

    in Food Media & Arts

    Posted · Edited by DiggingDogFarm (log)

    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.

    • Like 3

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted · Edited by DiggingDogFarm (log)

    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

     

    • Like 4

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    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.

    • Like 1

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    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 shock2.gif

    I surrounded the cattails with the daylilies in the pails

    • Like 4

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    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.

     

     

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    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

    • Like 3

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    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.

    yes.gif

     

     

     

     

    • Like 2
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