Dinner club-Newbie suggestions
7 years ago
last modified: 7 years ago
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Newby Questions on container soils / Newby mistake
Comments (6)Hi Tina! I have 2 very close friends in Round Rock! They are the Godparents of my daughter, we visit them often. I love that town, what a great place to live! We have actually been looking for work out there, we'd love to make a move! Anywho, since I'm already here, I take a crack at your questions. 1) You've won half the battle if you have already locally sourced the ingredients for the gritty. The plants you mentioned will be quite happy in it, go for it! 2) Sure! Please understand that the 1:1:1 ratio is not set in stone. You can adjust the proportions of turface and granite to suit your needs. For example: A 1.25(T):1(B):.75(G) with retain more moisture than a .75(T):1(B):1.25(G)....got it? If you want your full sun plantings to retain more moisture, just adjust your mix...it's all up to you! 2a) I would be doing you a disservice if I told you anything on this. There are so many factor involved, you really will have to figure this out on your own. However, these are very porous, well aerated mixes...you will need to water them frequently, I'll just say that. 3) For the most part, most folks around here only suppliment there container fertilizer regime with CRF's, if they use them at all. It is highly suggested that you use a soluble fertilizer with these mixes, such as Miracle Gro 24-8-16 w/ micros or Foliage Pro 9-3-6. 4) The gritty will work for anything! However, for short term plantings many folks opt for the 5-1-1, due to it's lower cost and ease of construction. The 5-1-1 is also great for very vigorus growers that will need to be repotted often. The 5-1-1 can also be modified to suit your needs, for example, replacing the peat with turface will yield a more durable product, or doubling the peat fraction will work well in a raised bed, stuff like that. Those are all very brief answers, tip of the iceberg. Keep reading, you will find that many of your questions have been asked and answered, you just gotta find them. Post back with anything that your stumped on. Happy Friday Y'all! PJ...See MoreMile High Club 2008
Comments (28)Hi, my name is Mary (name changed to protect the innocent- bwahahahah), and I'm a WS addict. My addiction spills over into everything, and consumes my very being December through April & beyond. My yard "in season" is a sea of plastic milk jugs, a curiosity factor for many a visitor. My girl-scout cookie gal even commented that she "missed" them this year and wondered what was up (I started late since 98% of my stuff is annuals this year). During the growing season, my yard becomes a graveyard of milk jugs- half empty, some completely empty and blowing around the garden spaces. Some land inconspicuously in other people's yards where they may go un-noticed until I sneak over to reclaim my escapees when no one is looking, lest I be found out. My addiction has caused my family to hide their heads in shame when their friends come over, as they have to 'explain' why the yard is full of "recycled containers." My DH kicked me out because of my addiction, not wanting to be seen near the atrocities. I now am relegated to a 14 x 14 space in the unheated side of the basement where I feed my addiction in seclusion. My son shuns me, seeking shelter in other places in the house, and refusing to comment on the subject if his friends inquire. I have to get my supplies in secret, making pacts with neighbors & other family members to take their cast-offs for the next round, which could come at any time. I can't control it. Even after vowing to not do as many, I find that I have to do more and more. Must "Adopt-a-Spot" so I can do more. Must "help out the MIL and friends" and do more. MORE MORE MORE!!! What I subtracted in doing perennials early, I more than doubled on the other end in annuals. I have more seeds than a person could need in 10 years, and yet I find myself visiting certain websites to add to my collection. Crisis comes when I have more plants than I know what to do with. Certainly can't "thin" them...that would be MURDER! Too many plants? Pshaw! That's what a roto-tiller is for! Grass? Over-rated! Must make room! MORE MORE MORE!!! Here's where I got kicked out to (new room as of Jan!) =:D...See MoreDinner for 150
Comments (25)Bob - Based on my personal experience, I wouldn't use dinner for 150 as my first experiment with sous vide as a "cooking" method. While I'm still in the experimental phase - and I've had enough recent successes to keep my interest up - overall I've had more failures. As a reheating method, maybe. dcarch - 2. Safety cooking temperature is time dependent, the longer the cooking time, the lower the temperature you can use. (there are charts you can use) Those charts that you refer do, do you know of anything published online that's more extensive than Douglas Baldwin's charts? I'm trying to figure out how long to "cook" chicken at room temperature before it's safe to eat. 3. Quality beef is clean inside. Question: What do you mean by "quality" garlic beef? (j/k on both counts - though I really am curious about other charts.) Tricia - Thanks for the link. I never assumed "hunting for fox" meant killing the fox, at least not in my neck of the woods, any more than there being death involved when the neighborhood kids play man-hunt. But you've confirmed that. Coincidentally, within the past couple days I saw a news clip where there are fox brazenly tormenting a suburban neighborhood and it's been going on for quite some time. I was wondering why nobody shot them until the reporter noted that harming fox is illegal in New York State....See MoreSous Vide Cont’d: A Newbie’s Experiences; Please share Tips & Recipes!
Comments (129)Since there seems to be some renewed interest by those who’ve yet to try sous vide, thought I’d add a few comments/observations… For me, the most wonderful thing about sous vide is the ability to take a cheap cut of meat and make it tender and tasty – and cook it to perfect mid-rare (our preference). Whether it’s Select steaks on sale for DH and I to enjoy and feel as if we’re dining on quality steak on a weeknight, or finding some cut at the grocery which I’ve no idea what it is and SV’ing, then slicing for a fantastic lunch meat or a quick dinner sandwich… it’s amazing what the SV can do with cheap cuts… Second most wonderful thing for me: Bulk SV’ing (thanks to Sleevendog). I SV and freeze several pork chops to thaw, reheat in the SV, sear and serve; chicken to make salads and sandwiches. And DH’s favorite weeknight meal: Several cheap steaks in bags of 2, mass SV’d to desired doneness. Drop in ice bath, label, then freeze. I only need to remove a couple from the freezer, pop in the SV at one degree under the temp initially cooked, it thaws and reheats in about 45 minutes, and meanwhile I whip up a quick sauce, some veggies, and finish by searing off which also helps to heat the steaks. Makes for an easy weeknight meal. Below is a Select New York Strip, little to no marbling (uber-cheap cut), with a (too thick) peppercorn sauce. It was quite good! And my embarrassing confession: I can prepare fish and seafood… but for some reason I can’t consistently make it come out perfectly cooked. Sometimes my shrimp or scallops are a wee bit on the too done side. Same with salmon (as mentioned above). Sure, should be easy for many, but for me? Eh. So SV to the rescue. I made this scallop dish last summer and while the scallops were in the SV for their 30 minutes I fried up baby kale, baked my maple glazed bacon, sliced the tomatoes and avocados, and made a sauce for BLT Scallops. Seared off the scallops for 15 seconds, sliced in half, assembled, and they were perfection. To those who scoff and say they can sear a scallop in moments, I say great for you, but I can’t and know beyond any doubt they won’t be under cooked or overcooked. With SV I can : ) fillmoe, and anyone else interested, have fun and enjoy!...See More- 7 years ago
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