Caution, this is a whine
9 years ago
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- 9 years agolast modified: 9 years ago
- 9 years ago
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Never Crimson only Cerise *whine*
Comments (20)OK! All of this is great information. Thanks for sharing! Pat, your daughter's observations are wise indeed. That is why I am looking for some real crimson in a sea of pink. I do have lots of apricots and peaches thoughâ¦love those tones. Also, I have Rouge Royale coming in the Spring. Michael and Kim, I used the acidifier this weekend! YAY me! We had some good rain and I just followed the directions. I also put Munstead Wood in a bit more shade. I dosed Reine d. V. and Maggie in the groundâ¦.everything else was in pots. I have Field of the Woods and Orfeo and Nigrette who also show their deep tonesâ¦they are just not currently in bloomâ¦so I guess I'm just spoiled. Sammy, I tried Europeana and it mildewed. It was likely location. I liked the rose and may try it again. Thanks again everyone and thanks Kim for the confidence booster! Susan...See Morejust whining (yucky tomatoes)
Comments (32)The USDA method is a method for canning tomatoes which are considered low acid vegetables as acid vegetables by converting them to acid vegetables with the addition of acid. The pressure processing times are for tomatoes converted to acid vegetables with the addition of acid. That's the way I read the NCHPF statement. They also state that they can be processed as low acid vegetables but fail to give a processing time. Instead they give a range for low acid vegetables. Processing times are a function of temperature, time and acidity. More time and you need less temp or acidity. More temp and you need less time and acidity. More acidity and you need less temp and time. So one would assume that tomatoes would be towards the lower end of the provided range as they are borderline acid. While waiting for a certified lab to find out how much less than 100 minutes tomatoes require in a low acid processing procedure you could you use one of the tested recipes that allow for adjustment. The processing time for tomatoes and zucchini is 35 minutes. Zucchini is lower in acid than tomatoes so one would assume the time would be less for just tomatoes. However if you want to stick to the recipe you should use 35 minutes in a pressure canner. Note the recipe is for UP TO one pound zucchini for every three pounds of tomatoes. So you can eliminate the zucchini and still be within the bounds of the recipe. If you think you have to have the zucchini add an ounce or two and I doubt you'll taste the difference. I generally use a little zucchini in my marinara recipes if I have it on hand. http://www.ext.colostate.edu/pubs/foodnut/09341.html Tomatoes with Zucchini or Okra (boiling water bath) not recommended (pressure canner) 30 min pts 35 min qts Use up to 1 pound of zucchini or okra for every 3 pounds of tomatoes. Wash, peel and quarter tomatoes. Wash vegetables and slice or cube. Bring tomatoes to a boil and simmer 10 minutes. Add vegetables and boil gently 5 minutes. Add 1 teaspoon of salt per quart to jars, if desired. Fill jars with mixture. Leave 1-inch headspace. Close jars and process. For variation, add 4 or 5 pearl onions or 2 onion slices to each jar...See MoreJust a little bummed...more delays
Comments (12)Thanks all! As much as I don't like to hear that other people went through the same thing, it's also a little comforting to know that I'm not the only one. As to the cautions to "get it in writing" - that's part of what we are finalizing - and where the hold up has been. When we last talked in May, he said that he anticipated cabinet install in July. He has been quite busy with work - which is a good thing and he's had a vacation scheduled too (can't blame anyone for that! I want one as well!!! I'll NEED one by the time the kitchen is complete!) The cabinet maker gave us an estimate based on my drawings...there have been a few minor things that I have changed since then with the cabinets, and he has my updated drawings on that. But he wanted to come in and do his own measurements and his own drawing (which I encourage wholeheartedly...I want him to be responsible if there's anything that is off, not me) - which will be attached as part of our agreement. As well as all the "details". Ours is not a small project. There are a lot of cabinets and a ton of details that we have gone over (thanks GWers!)....to be fair, his admission that he might not have all the details clear on some of the interiors is far superior to his saying "oh yeah, we're good". Honestly, it's hard for me to remember all the details and with it being in the agreement, it will be way less of a potential issue. So yes, I've heard you all loud and clear on the "get it in writing"...and that's where we're at our hold up is right now. We'll get there. Disappointment is that it took him this long to tell me that he re-needs some of my details so he can get everything finalized. And a fair additional dose of disappointment to find that we aren't just a few weeks out, but a few months from getting our cabinets. I will be recompiling everything and getting it sent out via email here shortly. We'll get there, just going to take some time....I feel as if this is the never-STARTING project. :( And it keeps giving me time to doubt some of my decisions and pain myself over them....See MoreThermador Appliances
Comments (6)Thanks for the detailed write-up. My wife and I have a 10 y.o. Thermador range, and recently looked at their 36" rangetop for our kitchen renovation. The star-shaped burners were a big selling point to me. Ultimately, we ruled it out because the salesman said it doesn't have an option for an integrated grill. I just looked at the Thermador website though, and it sounds like they'll be offering a grill soon. Other than that, I don't like the Extra-Low burners for simmering (although we can can a great simmer from the normal burners on our range). The biggest problem we're having is deciding whether to replace our 25 y.o refrigerator. Every model I've looked at seems to have complaints about noise. As you said, it seems to be the luck of the draw. It also seems to me that, in order to comply with energy efficiency standards, manufacturers end up making noisier products as well....See More- 9 years ago
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