Hmmm something to do with planters -vs- in ground. I split up a 50+ gallon of P. Nigra 2 months ago. 1/2 went back into the ground and the other half I split into 3 divisions and placed back in planters on the deck. All 3 planters have sent up new culms just this past week. The larger division in the ground has done nothing...some new leaf growth is all. CJ

This is simple and delicious! Chinese Pork and Rice 2 TB butter 2/3 c. uncooked long grain rice 1 t. salt 1 large onion, sliced into thin strips 1 green pepper, sliced into thin strips 2 ribs celery, chopped into thin slices 1 cup or more cooked leftover pork chopped small 1 1/2 cups boiling water 1 bouillon cube 2 t. soy sauce or more to your taste Melt butter in a heavy skillet. Add uncooked rice, salt and cook stirring until rice is golden. Add onions to rice and cook several minutes. Pour in boiling water and add cube. Cover tightly and cook 20 minutes until rice is tender. Add green pepper, celery, and pork to skillet. Cover and place on warm spot on stove for 10 minutes or until vegetables are tender but still a little crisp. Just before serving, stir in soy sauce. Serves 4. You could use beef broth instead of the water and bouillon cube. Just be sure to heat the broth before adding.

"While water won't get hotter than 212 (at standard temperature and pressure) I don't believe there's anything preventing steam from getting hotter. Using a similar roasting pan and a cucumber to approximate the chicken, oil in a pan easily got hotter than 212: Even taking it to the extreme and "steaming" the oil, it got hotter than 212" Here's how I believe if works. Sorry if I'm overlapping w/ dcarch's posts, or repeating myself. - Steam can get hotter than 212F if it is under pressure higher than standard sea-level atmospheric (14.7PSI). The link gives the temp-pressure relationship. - Since the pot is not a pressure cooker, the pressure inside is not much above 14.7PSI and the steam in the covered pot is not much above 212F. - The atmosphere in the covered pot is a combination of steam and air. Unlike steam, air can be hotter than 212F even at 14.7PSI. Since the steam and the air are mixing, the atmosphere's temperature will be somewhere between the steam temperature (appx 212F) and the air temp (hotter). - Early in the cooking process, there is lots of steam in the covered pot, so the pot's atmosphere's temperature is close to 212F. During this time, the chicken is being moist-cooked at low temperature. - If you keep cooking and boiling off the liquid in the pot, turning it into steam that escapes through the vent or around the lid, the atmosphere inside the pot will beome drier (less steam) and hotter (closer to the air temperature). Eventually, if you boil the pot dry enough, the atmosphere in the pot can come close enough to the oven's temperature (400F, let's say), and the chicken will start to roast and brown. - But the chicken has lots of internal liquid. If that liquid is dripping and boiling into steam, as is pretty much bound to happen, it has to be dried out too. So if you did want to get a chicken in a covered pot to the same degree of all-over brown as an uncovered chicken, the covered chicken could be a bit more dried out. I'm not sure, have never compared them side-by-side. - Using oil as a comparison doesn't work because oil does not boil at 212F like water, so it can be heated up way past 212F. Vegetable oil starts to smoke around 500F (soybean, safflower, etc - olive is much lower, like 375F). The oil's boiling point is well above that (around 570F for soybean). And above that, somewhere around 600F, is the oil's flash point and around 700F the oil will ignite. Most of us have never seen ''boiling'' oil, and hopefully we never will because it is dangerous. - I believe this is why it took laurie_2008 so long to roast the turkey. The liquid in the turkey and whatever else was in the pot (veg? stuffing?) had to boil off. Until that happened, the turkey was cooking at not much above 212F, which is of course an awfully low temperature. Here is a link that might be useful: Steam Temp-Pressure

Here is a very streamlined version of how I like to do prime rib. It is from a very long-time chef. As for my methods these days I'll give you the condensed version of my methods, sans any recipe ingredients for a 3-4 Rib Roast. Sightly more time in the oven for larger roasts. * Season 24-48 hours in advance and air dry in refrigerator * No need to bring roast to Room Temperature. * Remove roast from Fridge and place directly into a oven set for 200-225* *Searing on stove or Browning in oven is optional but browning is not necessary. *. Roast bone side up for first half of roasting time, then flip and rotate roast and pan. *. Estimation of time from fridge to serving 5.5-7 hours. 3.5-5 hours Primary roasting with a 2 hour hold. The difference between 3.5 and 5 depends on the size of the Eye on the Roast from the source due to the different breeds of cattle available and purchased. * It really nothing more than placing the roast into the oven, flip and rotate hallway through and reducing the oven thermostat at the end of estimation of Primary Roasting time. Hold and ready to serve. If you have the patience to allow this to develop, you'll end up with a foolproof way to end up with an exceptional roast without fear of overcooking......the only requirement is the use of a Digital probe thermometer, which you obviously got covered.....but I have done this without the use of a thermometer and every roast has been exactly as expected with a finished result of Medium-Rare. I just realized I don't have a note about what temperature to turn the thermostat down to after the Primary Roasting time is completed. Have emailed the chef and hopefully he will respond to my query. Received a response form the chef; hope this helps. His method truly ends with a wonderfully delicious prime rib. My preferred Thermostat setting is 140* in a gas oven. More modern ELECTRIC oven go only as low as 170*. If that's the case, then simply place a WOODEN spoon between the door and oven to keep the door ajar. Assuming a Digital Probe Thermometer is being used, she can monitor any temperature rise. Should that happen, then she can just shut the oven off. Assuming the large roast is 4-7 Ribs she's going to need a minimum SEVEN hours using 225* . Planning on NINE hours to complete the task can only help, as it has an unintended benefit of holding the roast longer. I typically hold my roasts 2-5 hours Using SEVEN hours as the example: let's say she wants to serve dinner at 4:00PM. Deducting the TWO hour hold bring you to 2:00PM when you anticipate hitting the TARGET temperature and dropping the thermostat to 140-170*. The FIVE hours for Primary roasting from Fridge to Oven brings you down to 9:00AM when you need to get the roast into the oven. Getting back to NINE hours, all that means is if you get the roast into the