Do you know where your thermometer is?
6 years ago
last modified: 6 years ago
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- 6 years ago
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Where do you place your thermometer?
Comments (6)Are you referring to a thermostat? You can take temperature readings at as many locations as you like. Plant level is ideal but as plants grow the upper air temperature is most important for controlling fans, etc. You need to place a thermostat away from doors and also out of your way- they hurt when you bang your head against them. I prefer a central location about 1/3 of the structure length from the main device being controlled and just about as high as I can reach. If you want to use a remote thermometer to measure temperatures at plant level, at eye level and outside the structure at 10 minute intervals you could publish your findings but what really matters is that your plants don't die from frost or cook. Readings in full sun aren't reliable and without any form of air circulation within the structure you might want to be looking for a corner as a possible cold spot. However, with the crops you mention, if they are well established you will only have setbacks in growth with cold temperatures so The excessive heat would be your greatest concern. Since that can change drastically in 15 minutes once the sun shines you likely want to know when any area starts to get above 90F. Much higher you might have some losses....See MoreFYI : The gardening game : Do you know where your seeds come from
Comments (10)You have to type in the title of the article in the search function to get there, but it was an interesting read. I particularly think we all need to know that many of the plants now produce sterile seeds. That is a good thing re invasive plants but a bad thing if you want to collect seeds, especially vegetable ones. Root, in that seed list I posted from NARGS, did you notice that the wild collected seeds had the site from which the seeds were gathered? I try to request seeds from areas in which the horticultural features mimic NC's Piedmont. So many plants we purchase are now grown from tissue culture. There are positive things about this action, but it also means a "sameness," perhaps no chance of random sports. T. Avent buys tissue culture starts for many things, but most of his expensive plants are grown out the "hard" way, thus his very high prices. On the other hand, tissue culture has made possible lady slipper orchids at what some may think a reasonable price...still a little too pricey for me to chance growing them...but I love seeing them in his new catalog, which just arrived at my house yesterday. Happy New (Gardening) Year to all....See MoreTortillas - where do yours come from - do you make your own?
Comments (23)Oops! I seem to have forgotten that I started this thread, but the responses have been very helpful. I think I will definitely to go El Camaguey and buy a tortilla press, although I don't think it has a stainless steel surface like Ann's, which would be nice. I do keep dry masa on hand, but I also keep fresh masa in the freezer - for making what I thought were empanadas, but which are probably quesadillas, at least as they are made in Mexico, and deep fried. As for flour tortillas, since I've found the whole grain tortillas in the market, I probably won't be making too many of those again, although I might want to experiment with some of the whole grain flours I have. I don't especially like tortillas made with all white flour, and corn tortillas are my favorite. When I first visited Vancouver for a long visit (1978 or so), I was shocked that I could not find fresh corn tortillas in the grocery stores (I did find frozen ones, but did not consider that acceptable). At that time, I practically lived on soft tacos (that I made myself, often with tofu), and so I had to make an adjustment. I think I bought some whole wheat crackers instead. I think I will try to find some Hispanic markets, although there aren't any in my immediate neighborhood. There are some in neighboring Mar Vista (where Scott lives), which is less than 2 miles from here. There are several places to buy fresh tamales, but they don't sell tortillas. Anyway, I think I will keep looking and also get the tortilla press. Lars...See MoreWhat instant-read thermometer do you use?
Comments (6)For instant-reads: After lousy experience with both Polder (only in that it wasn't waterproof as advertised) and Taylor (which takes forrrrevvverrrr to get a reading) I decided my cheapo Progressive dial type is just fine. I've been tempted by the Thermopen since Cook's Illustrated swears by one of the models, but I just can't find fault in my Progressive. For roasts, however, I prefer a leave-in-the-oven thermometer, and I'm quite satisfied with my Williams Sonoma one (rebranded Maverick I believe) in that it tells temp well, but the extra bells and whistles are useless. For example the presets - 180 deg for poultry? In my neck of the woods chicken is done (and still moist) long before that. And to be told the roast will be done in 15 minutes - 45 minutes - 10 minutes - 25 minutes doesn't do me much good, either....See More- 6 years ago
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