What's your favorite Instant Pot cookbook?
6 years ago
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What's your favorite Org. Potting Mix, and why?
Comments (44)"Huh? We've had a considerable number of conversations about your sweeping statements/rebuttals that miss the mark; and again you apparently didn't understand what I said because you're not even addressing it obliquely. It doesn't take a lot of research to see that mixing a small fraction of perlite into pudding, sand, or media based on fine particulates, isn't going to have an appreciable impact on aeration, drainage, or the ht of the PWT" "If you mix 10-20-30% perlite into the sand or pudding, is it going to increase aeration? - NO, drainage? - NO, the ht of the perched water table (PWT)?" You just compaired peatmoss to pudding stating:" is it going to increase aeration? - NO, drainage" The fact is that promix bx has less air porosity then hp because hp has more perlite. This shows adding perlite increases air porosity in peatmoss. "We've had a considerable number of conversations about your sweeping statements/rebuttals that miss the mark; and again you apparently didn't understand what I said because you're not even addressing it obliquely" Please explaine why bx has less air porosity then hp. This is a statment you made:"is it going to increase aeration? - NO, drainage" So then hp has no more drainage then bx? It has a little? Peatmoss is not as good as bark but does that to say we now should treat it like pudding? The partical size of peatmoss is quite large. The fact is you said adding perlite will not increase air but it does, just not as dramatically as when you add it to pine fines... I understand why you compaired peat to pudding and I know you used it as a exaggeration. I know you are trying to make a point about why peat really is not the same as bark. I do understand using little or no fine particals in a mix is ideal. I understand peat just fills in around perlite, where bark creats the macro pours like you said. It just seemed like you said adding perlite to peat does nothing when it does because I worked with both HP and BX before, thats all. Does HP have Higher Porosity because it has more dry spots when wet from the perlite? That really is it I would think....See MoreWhat is your favorite potting mix??
Comments (4)greybird, being also in a hotter, more brilliant sun area with frequent wind and a high evaporation rate, I like the combination of NO clay, terra cotta, earthenware or ceramic pots with Miracle Grow Moisture Control Potting Soil. I find it works quite well and lasts several seasons before degrading to the point of needing replacement. I grow virtually everything in it, from my rose, flower and vegetable seedlings to succulents, roses, hibiscus, bulbs and combination pots. I also use it for pots I plant for clients as it is far more forgiving of over and under watering than anything else I've used. I understand it will be too moisture retentive for those in colder, wetter areas, just as the pots which are unsuited for you and I to use will be better for them due to the heat absorption. We can't deal with that heat build up as it cooks the roots of the plants, killing far more of them than actual desiccation. Kim...See MoreLOOKING for: What's your favorite veggie cookbook?
Comments (49)I am not a vegetarian, but love vegetables, grains and legumes and am as happy eating vegetarian dishes as meat dishes. I love the two cookbooks produced by the owners of Greens restaurant in San Francisco, titled, "The Greens Cookbook" and "Fields of Greens". They are wonderful books full of recipes delicious to long time vegetarians as well as dabblers or outright omnivores. They are written with a true appreciation for variety and balance, using ingredients that almost everyone would be familiar with. A few years ago, I began to teach myself how to cook the foods of India, and found a wonderful book called, "Dakshin..Vegetarian Cuisine From South India" which is a wonderful introduction to a cuisine and method of eating that is vastly different from what most of us are accustomed to, but quite delicious and satisfying. Be warned that if you are unaccustomed to eating spicy hot food, as in food prepared with chili peppers, you should probably cut down the amounts that are listed in the recipes. Also, you will be using many spices that you might be unfamiliar with and might be hard to find if you don't have a local Indian grocery store. However, there are many sources on line. The cuisine also makes ample use of Curry Leaves, which are an herb that really has nothing to do with what we think of as curry. They are a pungent, strongly flavored tree-leaf that nothing can really substitute for. In fact, the first time I bought some, I thought they smelled like a mix of B.O. and old socks. But cooked into food, they lend a wonderful depth of flavor. Most cookbooks will tell you to use cilantro instead, which is a completely different flavor, but compatible to most recipes that call for Curry Leaves. Again, you can find them in Indian grocery stores. They last quite a long time in the refrigerator, and I have had some success freezing them. Dried Curry Leaves aren't worth the bother....See MoreHow are you making out with your Instant Pot?
Comments (20)bpathome, the Instant Pot does release steam out the top. Mine never makes a mess, though--it's just steam that goes upward, there is no water or residue on my counter that I've ever noticed. terriks, the IP is a pressure cooker that can also be used as a slow cooker and a rice cooker. I've had one for a year now and I use it multiple times per week. It is great for soups, cooking dried beans without presoaking, making mashed potatoes and hardboiling eggs so they are very easy to peel. I love that I can make soup really fast after I come home from work and I can steam a whole sweet potato for the baby in under 15 minutes. I feel like the IP does save time but for me the primary advantage is that it takes no supervision. I put the soup ingredients in and close the lid, set it for 15 minutes and walk away. Since I am often multi-tasking while I cook, it has saved me time in not having to go back to check if the soup is simmering, adjust the temps, adjust the lid, stir, etc. I've also made mac and cheese in it but did not feel it was any easier or tastier than the traditional way--it was the same and took the same amount of time. We do not cook meat but I can only assume that it comes in very handy for meat dishes, too. Here are the down sides: 1) the steam does vent straight up. If you don't have an island, I think the steam frequently venting under/in front of your cabinets might not be the best thing for them. If you are standing there when it vents you can divert it, but that negates the "no supervision" benefit. 2) It is big-ish and heavy-ish; unless you leave it on the countertop, you will be lifting it. My favorite large soup pot is a Le Creuset, so it's not a lightweight option, either, but if you have carpal tunnel or something, you might want to consider the weight and where you will store your IP....See More- 6 years ago
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