Bradybb: sorry but we do not grow A. alnifolia where I work. I cannot comment on any alnifolias except Regent since we do carry it but do not grow it ourselves. Just an FYI to everyone that running serviceberry only grows about 4' tall but suckers like crazy creating a solid stand of serviceberry. Great flavor to the fruit. This species is hard to find and I do not know of anyone growing it commercially for fruit. Usually any commercial places I hear about grow one of the alnifolia types so popular on the prairie states of Canada. My favorite grandiflora types to eat are 'Cole Select' and 'Autumn Brilliance' although all the selections and even plain grandiflora species are quite tasty. A local lady came to the nursery I am at one year and asked if she could pick the serviceberry fruit on the young trees in the field. She made jelly and won a ribbon at the local county fair with it. The local newspaper had a big article on it. She did this for several years. I do plan to try my hand at serviceberry jelly if we have a good fruit crop this year. I have read that the seeds can be poisonous if too many are ingested. Strange as I eat more than my share of serviceberry fruits when in season and never had an issue. I did find that eating too many fresh had quite a laxative affect.

wow intolerant to beet sugar, and by the sounds of it, rather drastically intolerant. (is it anything like gluten intolerance? If so perhaps there are support groups our there that can help you figure out what is safe and what is not, as well as working to get companies to share the information on labels.) I'm intolerant of High Fructose Corn Syrup but it is only a mild intolerance. I don't think I'm likely to go to the hospital from consuming it, worst case is being doubled over with a horrible belly ach for a half an hour if I stupidly drink a can of soda on an empty stomach (or a big glass of Cool Aid or any other beverage high in that particular sweetener. As for the whole debate about cane v beet, I don't bake/cook/whatever enough to have much of an opinion about it. However, I did once try growing sweet sorghum. Didn't grow enough to try milling it or making it into syrup though and don't have the equipment to do so either. I understand processing sorghum (and probably cane too) is a pretty heavy task that can last several days even on a small scale.

whoops meant to post in the tropical fruit forum, here's the plan's anyway.

I've chimed in before, but I'd join Martin with our vote of confidence--our second Cluny 1400 is in our garage awaiting final installation at the lake house. Our original is nearly 15 years old and despite the "older technology," has been nothing but a delight from the start. Ditto for our dealings with Art Culinaire--superior support. The reports of problems are so odd and random-- HU-931886775 reports moisture oozing onto floor from oven? Since these are not combi steam ovens, what is the source of this moisture you are experiencing? In all my 68 years of cooking on dozens of ovens including some of the crappiest rental ovens imaginable, I've never experienced water dripping out of an oven under any circumstance. I'm very interested to see what you think the source of this copious moisture is. Similarly, lortaz reports needing "another part to stop our stove from vibrating so hard we thought it was going to walk across the kitchen." What part of this range could vibrate hard enough to walk a 500 pound range across the floor? The only real moving part would be the convection fan, which is a relatively tiny device that could not possibly move 500 pounds. Am I missing something here?