Martin Fisher

Yeah. Sure. That's one of the common suggestions. Just irks me that the range is such a total piece of junk! I removed the blades from the ceiling fan so they could install the powered ceiling vent more easily. I'm going to try to get them back on today. The ceiling fan may assist the exhaust fan when blowing upward.

I have lived here without a range hood exhaust vent for 7+ years. Had a Panasonic ceiling vent installed about 3 weeks ago. Community improvement project. It's no at all hefty (110 cfm) but it's better than nothing—the damn thing is so quite it's very easy to forget it's running. So we still have limitations. I may fashion a high velocity fan that can be popped in and out of the window opening as needed. Something I should have done YEARS ago!

I've done that too.

Yes, exactly.

I wasn't thinking clearly late last night! DUH! If you can come up with something that has a very unique calculator, planner or something else JavaScript or HTML 5, it has the potential to draw significant interest. My meat curing calculator page (which is badly in need of an update and transfer to a new server) fills a special niche and gets a lot of monthly traffic! HTH

It was supposed to be very good news.

The Blichmann HellFire burners are also very nice.

The Edelmetall Brü® Burners are attractive and the burner rings are real nice. But I don't know how small of a skillet they would accommodate or if a needle valve is readily available (I'll have to ask)—although I'm sure one could be easily obtained and added.

I plan to have a nice, high-end portable induction burner some day—but that'll require it's own, new, dedicated circuit.

I do have a turkey fryer burner which—in terms of turkey fryer burners— is a good quality one, but the flame ring isn't as large as or as well defined as the Tajas Smokers burners. I'll dig the turkey fry burner out and try it, but it doesn't have a needle valve (but one could be added) for more precise temperature control. I do work with charcoal a lot but I'd like to have a versatile gas burner that I can also use the my All-American pressure canners, etc. I would also like to set up a charcoal salamander based a on a park grill and with some expanded steel mesh to better contain the coals. Charcoal salamanders do an excellent job broiling. Check out the following short Alton Brown video—the important business starts at about 1:30...

@gfweb Yeah! Oh, what I plan to set up—if I decide to follow through—will have plenty of potential BTUs—supposedly. But the orifice distribution isn't as nice as what's on the the fancy high-end cooktops. Hopefully the burners that I have in mind will work well with a very heavy cast iron skillet—if not I'll try a copper or aluminum plate (probably aluminum) under the skillet to better distribute the heat. I'm still pondering. A searing station outside with some nice long utensils sure would be nice! Single burner outdoor hot plate cooker with a 6" diameter 40,000 btu/hr low pressure burner, appropriate regulator and a needle valve to permit temperature adjustment down to a simmer. There are other potential options out there.

Thanks!

Yes, some garlic cloves are 3 or 4 times larger than others!!! Yes, Me too! I hate it! Don't Make Me Think, Revisited: A Common Sense Approach to Web Usability (3rd Edition) by Steve Krug My best advise is, keep it short and simple! Unfortunately, I think the web is overflowing with cooking related websites so it may be very difficult to come up with something unique that will stand out. Anyway, David Lebovitz wrote what I think is a good article on Food Blogging a few years ago. There are a lot of good tips in it—not just blogging specific tidbits. Food Blogging by David Lebovitz 02.25.2011 Years ago I thought that the recipe sharing website Recipezaar.com (now Food.com) was good—there were a lot of great contributors there. After Scripps Networks, which owns the Food Network, bought it and changed it to Food.com—it completely destroyed the unique, close friendly atmosphere of what used to be Recipezaar.com.

Yes, it's fine in terms of food safety. If it's vac backed, freezer burn shouldn't be a an issue. To my taste, poultry sometimes develops off flavors when frozen a long time. I would give it a try. YMMV

Can you guys give me an estimate of the diameter of the ring (or whatever) of burner orifices at the widest point? 5"? 6"? Thanks!

Different CO detector, same result! I dug out the paperwork and looked it over closely! Apparently, the oven emissions are what's specifically tested. Oven vent CO emission originally tested 245 ppm—unsafe! I was told that after the cleaning and tuning that it tested 80 something.

At one time, I lived similarly. Out in the country, not a grocery within 15 miles! Not a GOOD grocery store within several miles! LOL Even off grid for a while, except for telephone—the telephone line (and dial-up internet) ran right by my place. I often couldn't make it to the grocery and such more than once a month. Twice if I was very lucky!

Have you got a couple hours? I keep a hoard of almost everything! Some of it I fear using. A few examples: I have several tins of King Oscar anchovies—flat fillets in olive oil—that I fear using. Usually opting to use less fancy anchovies instead. Same goes for King Oscar double layer sardines in extra virgin olive oil. Sausage casings, I have premium salt- packed casings on hand but I fear using them. I generally use 'home pack' casings—various diameters and lengths—which are available at the grocery. I'm afraid to use my real good dried chile peppers. I'm afraid to use some of my premium spices and the like. And many more! It's my OCD!!! Wierd!

My name is Martin and I'm also a compulsive hoarder!!!

I see the Bluestar Platinum series features 25,000 BTU PrimaNova™ open burners!!!

What are, generally, the maximum cooktop BTUs of the high-end ranges? ~15,000 to 20,000 BTUs? What's the approximate diameter of the burner itself? I'm considering setting up a high BTU outside searing station.

That's an interesting idea! Thanks!

'Perennial' can be an arbitrary term in some ways, especially taking into account micro-climates and such. As an example, true tarragon is considered a hardy perennial here, but in some winters in may not survive without special protection. Cool idea! This is an interesting book: Perennial Vegetables: From Artichokes to Zuiki Taro, A Gardener's Guide to Over 100 Delicious and Easy to Grow Edibles, by Eric Toensmeier And another one written by Stephen Barstow, who runs our Hablitzia Tamnoides group on Facebook: Around the World in 80 Plants. Stephen Barstow's blog: http://www.edimentals.com/blog/ The Plants for a Future website is very useful—7000+ edible, medicinal and useful plants. I just noticed that they have some books in their bookstore that I haven't read yet. Something that totally baffles me given all the attention that climate change and hunger get—why aren't there armies of volunteers out planting perennial edibles (many of them ARE well known.) Don't just talk the talk—walk the walk....this is just my opinion, it isn't intended to be specifically directed at anyone or any particular group. Billions of plants could be planted. There are perennial edibles that could/would sequester carbon—mulberry trees grow faster than heck!!! There are millions of acres along interstates and the like where stuff like that could be safely planted. Other areas too! Anyway. I'm doing what I can do in my tiny part of the world.

Thanks! I've known about it for years but I've never grown it and I don't know anyone else who's grown it locally. I'm adding it to the 2018 list.

The k-type probes are generally less via Auber Instruments (assuming their shipping charges haven't skyrocketed) but some may need to have the plug installed—not a big deal. In the past, I've also found k-type probes reasonably priced on eBay.