Grazzie figfan.Era importante per me saperlo.Forse non hai fatto caso,ma io sto in Bulgaria.Se queste varieta hanno matturato da voi,alora sono ottimista.Dopo tutto,la mia pianta e ancora giovane e questo e il suo primo anno in terra.Estate era veramente caldissimo anche da noi...eppure settembre ed ottobre alcuni gradi sopra la media.Speriamo bene per l'inverno che viene...Grazie ancora ed "in boca al lupo"... pako

naturegirl236 -- thanks for the update on that thank you here for the postage deal elsewhere thing, and sorry for any confusion! *****Have fun, folks!***** Thanks for all the updates everyone, and for keepin' on keepin' on. When this thread fills up, I will get another one started, but I may not check back until the weekend.... *************************************** Current Newbies to be Adopted: razkeys zone 6 (state unknown, please post) (interests: veggies) miafolks2011 zone 6 springfield mass (interests: veggies, fruits) _________________ Adoptions in-process or completed: Willie_Dean 7 North Carolina (cryptid) shoestring zone 5 GateCity, VA (ishareflowers) elaforet zone 7 unk state (flowergirl34) Paperfinch zone 6b TN (flowergirl34) azimuth zone 5?7? New england (beth_b_kodiak) sumwhare 7A (beth_b_kodiak) dbannie04 8 TX (canyonwind) cantwait2garden zone 7 Nc Foothills (naturegirl236) mintygreen zone 5 IA (flowergirl34) bette_wi zone 3 N. WI (soilent_green) bobanda 6 (poisondartfrog) hannah 5 south IN (ishareflowers) ctcfo 6b - Southwest CT (kms4me) kvenkat zone 5a Dever, Co (aquawise) rhashell zone 5 southeast in (jessicavanderhoff) GretchensGarden 9a/Houston, TX (naturegirl236) gardengimp zone 9B Florida (dcj24) downsouthdavid 7 south (hostarookie) Chris_NH_4 z 4/3 NH (flowergirl34) dciolek zone 5B OH (naturegirl_2007) SCPearson 5 NE CT & zone 6 SE MA (kms4me) tempusflits 5 WestCentral IL (rbrady) BogGardner 6 MA (flowergirl34) citygirlseeds zone 9 (canyonwind) efd123 zone 6/7 MA (ishareflowers) GardenCochin zone 6 VA (dem_pa) Manuela via HoHumHollow 6A (canyonwind) lbooth169 zone 7 GA (greenthumbgrow) mavis07 zone 7 VA (greenthumbgrow) morbidzero zone 8b (naturegirl236) bizarrogir zone 10/Sunset 22 Southern CA (cryptid) Scratchits zone 8 OR (canyonwind) NancyPlants zone 5b Kansas (ishareflowers) azmountains_gardener zone 5b/6a AZ (beth_b_kodiak) wjarvie zone unk Wyoming (skybird) sharon5840 z6b Southeast MO (aquawise) celeegra z6 NYC (ishareflowers) nuttnhunee z5a (smitties) sundog2010 zone 5a WI (elvis) bhscarlett (aquawise) jshipway zone 6 MD (beth_b_kodiak) Nis941 zone 9 FL/Sarasota (alwaysagarden) wren1 zone 5, Central IL (smitties) HoHumHollow zone 6A RI (dem_pa) BeesNeeds zone 5 deep SW MI (dem_pa) wrenhouse10 zone 5 (diene) ckap zone 9a TX (piksi_hk)

Cool idea about countertopping the table! Especially if you do it in one of the metals you'll get a nice old/new contrast. (Can't help thinking artistically about your period kitchen--I mentioned the repros because they look cool, not for any thought they'd substitute for a couple dogs turning the spit :) ) While you're doing up your table, you could also make a simple box riser clad in the same stuff to hold your burners. That would give you "shelf" space underneath to stash a couple of tools, plates or the pepper pot :) Your idea of having two separate portables sounds great to me. If you're cooking a lot of stuff you might want the elbow room. I've been experimenting with the Mr. Induction, with is the SR-1881. It's easy to use, but I was looking for something to try out induction cooking, and use later for entertaining, or maybe (if I find some cheap pots) for my art studio, so I was interested in cheap and white (it was on discount). For $100 more you get 7 power settings but a range from 110°F ~ 440°F, rather than the 9 power settings and 120°F - 420°F range of the Mr. I. Since the lowest setting on Mr. I is lower than I've wanted, that end of the range isn't much help, though the extra approx. 20 degrees might speed up the boil by a few seconds :) My pots are mostly LeCruset. It's fun watching the whole pot of water boil, rather than the bubbles coming from right over the flame. It wasn't the superfast people talk about with induction, which is probably a power issue. The lowest settings don't have much flexibility. I made a great marsala sauce, but it made up faster than I'd like. The bottom setting isn't warm enough and one up is too bubbly. I had the same problem with some soup I just made. Medium is pretty darned hot :) The timer is great :) I think they all have that. For an experiment, I used my big oval 5 qt. dutch oven for the soup, which is way too big for the burner. (I wanted to see what happens when you don't follow directions.) I didn't notice any problem with the soup in the edges cooking, but when I turned my back on the too high simmer, I did get a burn patch right over the center circle, just as if it were any other cooking element. What was really great was being able to put a plastic jug of water for the soup right next to it and not worry about it melting :) So far my favorite pot, my 2.5 qt. Le Cruset soup pot, is my favorite pot to use on Mr. Induction, even though it has curved sides. One thing to remember about induction cooking is that it only heats where there's iron. Therefore, if your pots are clad all the way up the sides, it'll heat up the sides. If it's only clad on the bottom it'll only heat from the bottom. I'd think there would be uses for both!

I mostly use Calphalon anodized pots and pans. My frying pan never sticks. I can make a beautiful omelet in it with a little bacon grease or butter. I don't ever use non-stick sprays on my pots and pans. And I won't have teflon in my house for the reasons posted above. I do want to get All-clad my next time around. In fact, I've been meaning to contact Calphalon because a couple of my pots have silvered inside, and I'm not really comfortable with the idea that the metal composition has changed.