Pros please help differentiate between two window manufacturers...
9 years ago
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Pro growers, two minutes of your time, please!!!
Comments (22)Hey there PP, and everyone else. I am elated to learn that I can get information from Ball online. I must be the worst googler, I have a hard time finding definite information online. I will be checking this out and will be buying the books as well. I cannot tell anyone how much I appreciate this information. I keep wanting to come here on this forum and post questions, I mean, who else better to ask than the pros, right? I do not want to disregard the information from ameteurs like me, though, because those of us without a greenhouse, and have to use grow lights, we have to adjust our methods to do whatever will work for us. For instance, last year, my Impatiens. I grew them in cells, and had problems with maintaining growth at the base of the plants. Even after pinching the basal growth was leggy, wimpy. My plants kept trying to grow upwards instead of outwards. My plants did not have a bushy growth habit until they were planted out. I found out from friends in the Impatiens forum that impatiens are sensitive to "touching" each other. With them growing so closely together in cells, they were not getting adequate light to the base of the plant. From what I understand, this would not have been a problem in a greenhouse where the light comes from all sides. So, as a grow light grower, I made the decision this year to plant my impatiens in 3 inch pots, rather than cells (those 3 inch pots that starter foliage plants come in). I have much more space between my plants,they get much more light to the base, undoubtedly because the plants are not shading each other from the precious light they get only from above. They are already producing fantastic side growth, and they have not even been pinched yet. I am sure you all do well with impatiens in cells, but I had to adjust my methods. I cant tell you how your little tidbits of information are VALUABLE to me, and to others. I happen to believe that it is very important to know not only WHAT to do, but WHY you are doing it. Calliope, you mentioned earlier that "plants should not be pinched until they reach the sides of the pot". I found this to be incredibly important information! Why had I never heard of that before? I was always following the "4 inch rule". I just wanted to take a minute to let you all know how much I appreciate your time. I feel that I shouldnt be posting here, as I am not a professional, so I do refrain, but feel priveledged to have this opportunity. Now, gonna check out those Ball Seed websites!...See MoreMiele MasterChef Baking Pros - Help Please
Comments (16)It's quite common for oven thermometers to show a variance in the temp from the digi readout. So here's the standard a few of us have found to be reasonable. Bake a box of Duncan Hines or Pillsbury cake mix using one of the pan sizes they specify, the exact oven setting and set the timer for the earliest 'done' time. See what happens. Those companies engineer those mixes for consistency with almost any oven. So it's a good test. The box mix cooks exactly on time in my oven. The browning is extremely even as is the rising. Since it's processed food there will be less variation in results -- it's been engineered to perform. I used convection bake, lowest rack and put pan in the center with no drip pan below -- just one rack in the oven. If you get uneven browning with the box test, then you likely have an oven issue. If not, then it's probably a matter of finding the right oven mode. My bake cycle is 15 degrees slow. So I just add the 15 degrees to the setting. When I got this oven I knew I would have to accept a long learning curve. I've got 2 books full of my own recipes that I've made forever and I've had to match them up to the right cooking mode with this oven. It's how I've seen the differences and learned to use the various modes. F.ex. I use intensive most, I use bake and convection bake. I rarely use surround. The diagrams of heat sources in the user manual is the most helpful thing I've found to determine which mode to use. I find their explanations to be bizarre. Overall, I really love my oven. It's been a very high performer and very dependable. But I'm not convinced that everything needs convection -- for me it's whatever works best. Here is a link that might be useful: Challah thread...See MoreWindow Replacement: Trying to decide between two similar quotes!
Comments (60)Stumbled across this and wanted to add that 3 years later, this post remains accurate. There are two really good options in the Cincinnati…Windows Direct with the Sunrise Restorations and Windows Plus with the Soft-lite essentials. I was comfortable with both but in the end more comfortable with Windows Plus and with their cost 20% lower (and for triple pane vice double pane) it was the right decision for us…but it was not an easy decision. I would encourage anyone in the area to meet with both companies and skip the rest! There is still no Okna dealer in the area which makes these the 2 best vinyl windows and associated with 2 good installers....See MorePlease help me decide between two kitchen designs!
Comments (10)We need more information from you. We have a "Layout Help" FAQ that will be helpful. I'll summarize the main points here and link to the FAQ for further reading. We also have a set of Kitchen Design Best Practices/Guidelines that will help you understand the comments/questions you will be getting. We need a fully-measured layout of the spaces under consideration (in your case, Kitchen & Dining Room) and a sketch of the entire floor the Kitchen is on. Layout...While you did include the KD's 2D view, what's missing is the information telling us where the doors lead. Sketch...The sketch of the entire floor lets us see how the Kitchen relates to the rest of the home. It doesn't have to be to-scale, but it should accurately show how the rooms all relate to each other and should include all interior & exterior doors (or how to get to them if they're on a separate floor). In addition, it will help us see how traffic flows in, around, and through the Kitchen. Include the front entry and family entry, if different. The family entry is usually a garage or side entry, but it might not be. It's helpful to know which door you use to bring in groceries. Other questions... Tell us about you and your family and how you plan to use your Kitchen. All-adults? Empty Nesters? Children (now or in the future)? What appliances (& their sizes) do you plan to have? Where are you flexible? Can walls/windows/doors/doorways change (move, change size, add, delete)? The above and more are discussed in the Layout Help FAQ. Layout Help FAQ: https://www.houzz.com/discussions/5500789/faq-how-do-i-ask-for-layout-help-what-information-should-i-include Ice.Water.Stone.Fire, a humorous discussion of Kitchen design: https://www.houzz.com/discussions/2699918/looking-for-layout-help-memorize-this-first Also see... Work Zones, What Are They?: https://www.gardenweb.com/discussions/5500762/faq-kitchen-work-zones-what-are-they Aisles Widths, Seating Overhangs, etc.: https://www.gardenweb.com/discussions/5500771/faq-aisle-widths-walkways-seating-overhangs-work-landing-space-etc Storage Planning: https://www.gardenweb.com/discussions/5500787/faq-how-do-i-plan-for-storage...See More- 9 years ago
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