210' deep well! Please share your deep well experiences!
housebuilding126
7 years ago
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jaimeeap
7 years agoDLM2000-GW
7 years agoRelated Discussions
Please share your experiences with these Damasks
Comments (24)'White Jacques Cartier' is available in Europe; a friend has it. I HAD it; a tiny plant he propagated that didn't make it through a tough spot and a bad summer. Odinthor's hints sound intriguing. 'Blanc de Vibert' came up recently on the Italian forum I frequent, and no one who spoke up in the thread had a satisfactory experience with it. My own plant is several years old, stout and healthy, but hardly blooms at all. It is however in a lot of shade. I ought to try again to root it and see whether I can't get babies started in better spots. I'll keep the iron in mind, though plants in my garden rarely suffer from chlorosis. I first saw 'St. Nicholas' years ago at Cavriglia and lusted after it immediately: it is a very charming rose. My plant has struggled along for years, barely alive; and I may have to get it again and do a better job with it the next time. 'Hebe's Lip' I have discovered grows easily from cuttings, I got them a few years ago in a swap, and now I have three plants spread around in the garden. I like this one too. I got 'Pergolese' a year ago and it's been sitting quietly since. I like both the Damasks and the Damask Perpetuals a lot, but I have a great deal to learn about growing them well. Melissa...See MoreAre 12' deep cabinets with inset drs deep enough?
Comments (2)How deep you need the cabinets is your preference. If you want to make sure that your current dishes fit, you should measure the diameter of your plates and the thickness of the cabinet doors you ordered as well as the depth of the cabinets. The thickness of the doors is the inset and that has to be subtracted from the depth of the cabinet to get the true *usable* depth of the cabinet. The cabinet maker suggested that I have cabinets deep enough to fit a 12" plate, even though my current plates are only 11". The cabinets are 13.5" deep with a 3/4" inset (thickness of door). So, theoretically I could fit 12.5" plates if I wanted to. Hope that explanation made sense....See Moreanyone with experience using a gaggenau deep fryer please
Comments (6)You don't cover it ever while in use. Only when it is cool do you replace cover for storage, There is no smoke ever when cooking no matter the food. Proper prep of the food to be fried is the solution to splatters and smoke. All food should be as dry as possible...so patting the french fries w/ a towel ( this goes for homemade as well as store bought frozen) if doing chicken or calamari you should dip in the buttermilk or whatever you are using but finish w/ a dusting of flour. Also having the temp at the correct setting. Too many folks cook too hot. My son is a chef and he says there is never a time to cook in a deep fryer at a temp hotter than 375. Hope this helps you decide. I don't know about the downdraft. I do know that we have no problem with just using a med setting on our hood and there is never ever any grease splatter on anything except the metal edge of the fryer. PLease let me know if you have any other questions. c...See MoreNeed recommendations for well pump! Please help!
Comments (4)No that is just the pump upgrade. There is already a 1/2 HP traditional pump included with install. Sorry about that, I should have been more clear. We are not huge sprinkler people and will live on acreage, but may want to put in a few heads if we need to....See MoreUser
7 years agoAnnette Holbrook(z7a)
7 years agohousebuilding126
7 years ago
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