Martin Fisher

I like the look of this pan, but, OMG, the price—$37.20 plus shipping!!! I think it's a Matfer. "11.5 x 2 x 1.75 inches"

One of me is enough! Yes, it'll be just me if all goes well. Amtrak is dirt cheap out of Rochester, NY, but finding a way back and forth to Rochester may be more trouble than it's worth. The housemate's vehicle has reached the age where it's not reliable—in fact, it's in the shop right now for a $1,000 repair!

Been there, done that—for several years. I grew up in agriculture and pretty much destroyed myself in agriculture—wore out, too many long hours, too much hard work, all for a pittance! It can be a horrible way to live. People who haven't done it haven't a clue what it's really like! I loved what I was doing, but destroying myself in the process was pretty stupid (farmers do it all the time)—but the work had/has to be done.

Yep! I don't want folks to think that they need to spend a lot of money and effort to get started.

IMHO, it's best to work with crystallized honey and the best crystallized honey is Dyce process honey. In a nutshell, standard crystallized honey is very carefully ground very fine in a mortar and pestle—creating a silky smooth texture. That honey is then used to "seed" a larger batch of honey to turn it silky smooth. The final result should be silky smooth and stay stable at room temperature, even when combined with soft butter—but that may depend on the particular honey or particular butter used. The Dyce process is/was quite a revelation. It produces a very unique product. If you don't care about the amazing properties of the above, try something like this: https://www.foodnetwork.com/recipes/alton-brown/honey-butter-recipe-2013170

Zone 5 here. I used to have the set-up to easily do that with spinach and several other cool season veg à la Eliot Coleman's The Winter Harvest Handbook: Year Round Vegetable Production Using Deep-Organic Techniques and Unheated Greenhouses and Niki Jabbour's The Year-Round Vegetable Gardener: How to Grow Your Own Food 365 Days a Year, No Matter Where You Live. But not at this location, not yet anyway. Hopefully in the not too distant future, if I'm physically able. This is actually a better location than where I previously lived and gardened—much better!

I'm a dirt poor schmuck who uses lowly $10 (when on sale) fluorescent shop-lights when I do give seedlings a little head-start inside—and I'm proud of it!!! I move my precious little babies as close to the shop lights as possible—even touching a bit is fine. I call it bulb-kissed! Use nice new, or fairly new, bulbs—cheap! Has always worked great for me over the past 45+ years.

I thought—What the heck, I'll email the guy in Brooklyn again and see if he ever did see germination. Guess what!?!?! Two seedlings emerged the following spring (2017)!!! He loves the tiny plants and the chiles! He's going to send me some seeds along with some seeds of other dwarf cultivars. Finally—some good news for a change!

Looks like it's a little bit more to fly to Memphis.

The first batch of this experiment was/is quart size. The second will probably be the same. I will prep some longer sticks for 1/2 gallon batches at some point.

I should have and could have started a new batch, but, wow—now a very nice mother has formed. Maybe I'll start a new batch tomorrow.

The answer is what most would expect, I think. Good food, good service, good atmosphere. Maybe a better topic would be "What do you hate about restaurants?"

It fits it's intended purpose perfectly, it's not meant for everything. It has some limitations, obviously, but so does the average oven. It's possible to spend thousands of dollars on specialized ovens.

Allegiant only flies to Florida airports out of Elmira. And I don't drive, so heading to another airport would seriously complicate. Ugh!

Elmira, NY (ELM) is the closet, only about 5 miles away.

Looks like Delta airfare would be ~$327 and Greyhound ~$182.

1. Bulrush 2. Ribs 3. Pizza

July 26-28 (definitely preferred) July 12-14 I'm definitely all in for Bulrush, but I'm not sure how much other stuff I can afford, after trip and stay costs—probably not much.

Smoke Canyon Smoke Roasted Jalapeno Sauce was a very good sauce, but it doesn't seem to be made anymore. I'd like to recreate it. I have various smokers. I'm not exactly sure where to go with this one—any suggestions as to what temperature to "smoke roast" the chiles and ohneeyohns? Ingredients: Jalapeno Peppers, Onions, White Wine Vinegar, Filtered Water, Garlic, Lemon Juice, Sea Salt, Sugar and Spices.

I'm an amateur machinist, I could easily convert one of these clamps with a 3" opening to a Joule clamp in all of about 10 minutes. Would only need the addition of a short piece of aluminum box tube. I've seen the clamp for less than $10.00 locally.

I found a relatively easy way to get the Joule to fit the Carlisle 1061207 StorPlus 18" x 12" x 9" Clear Food Storage Box, similar to the Cambros. I heated a 5/8" steel rod with a torch, pressed it against the outer edge of the container narrowing the edge so the standard Joule clip is usable on it. It's a very versatile container, I especially like that 1/2 size steam-table/hotel/gastronorm pans (4 inch and 6 inch deep) sit in it nicely for cheese-making, etc.

If you go to http://www.tomatoville.com and search "support, "trellis" or "Florida weave" you'll find a gazillion different ideas.

Yeah, I find myself using the 3 Anovas much more because I don't have the big clamp.

Okay! Okay! The only reason I miss the big oven is for sanitizing various tools and equipment for cheese-making, fermenting, canning, and the like. I do have a rather big stock pot that's large enough to sanitize some things, but not everything. I guess I'll have to eventually buy a jumbo stock pot just for that purpose.

Hopefully @dcarch will post info and pics about his very clever system soon.