Both, that is called "quilling" and as the bloom of Double Pink ages the petals will quill. When they first open, the bloom form and petals are rounded.

Weew, I am not at all an expert on roses. Just started growing some myself! But I think I can answer a couple of your questions: #5. I'm pretty sure all roses can be eaten. But if you are growing them to eat, you will have to be careful not to put any toxic chemicals on them. Then they would be dangerous to eat. #4. I think roses will form the hip in your area, but as I understand it, not all rose varieties form hips. So if you want to get rose hips, too, you will need to make sure that you're growing a kind of rose that makes hips. #3. This one I'm not 100% sure of, but if it were me, I'd buy a container slightly larger than the size of the root ball of your rose. As the rose grows, you'll need to keep checking to make sure the roots aren't getting pot-bound. Then you'll have to re-pot it into a slightly larger container. (As I said, this is not an expert opinion, just my guess. Maybe someone else can help.) Carolinakate

I have a range (NXR 30") that uses the exact same burners as the Wolf. I personally have no problems at all with it, but then again the smallest pot I own is 10", everything else is 11"-14" including the Wok. Plus a large 14X24" Steel Griddle. So I don't have any problem with the larger diameter of the burners and I love having all burners the same where I can have all 4 full blast at 15,000BTU or all 4 at super low simmer and everything in between. As for not being able to "Simmer a pot of sauce" with the Wolf burners that is complete nonsense. I am right now as I type simmering a LARGE pot of Sketti sauce on high simmer. It is in a Swiss Diamond 8 1/2 Qt pot and its at least 2/3rds full. But there is a high simmer and a low simmer. The super low simmer is obviously not for doing a very large pot of sauce, its meant for doing something like keeping mash potatoes warm, or holding an emulsion like hollandaise or a beurre blanc, or melting chocolate and it does so perfectly. That is what is so sweet about these burners is the ability of that super low (melt chocolate on a paper plate low flame)plus the slightly higher simmer that is for large pots of sauce. The high simmer as you can tell works just fine, in fact perfect for simmering a LARGE pot of sauce all day. You can see at least 3 sauce volcanoes coming up in my sauce here, (although a couple are just bubbles that might be hard to make out unless you know where to look) simmers perfectly, any more and it would burn. (Just ran back down to stir it and taste and had 4 bubbling volcanoes going) So obviously Consumer Reports is clueless in that respect. If you have and prefer to use tiny pots then yes you should get something like a Capital Culinarian as those burners would fit you small pot needs better. This is the high simmer with about 5Qts of sketti sauce simmering away just fine right now.

Well, all a tart is is wax with a concentrated scent. I made several tarts at Christmas time out of gulf wax (parrafin - found in grocery store). I used the same scents I use for candles or soaps. The problem was the scent only lasted about four hours. Half of that of the store bought tarts. As for your candle wax. Is it parrafin? Parrafin burns through and through - meaning there is no wax residue left over at the end. The wax always burns away, which in my opinion is very nice. The candles last much longer that way. If you don't know the differece, buy a cheap taper candle from the $1 store, and buy a nice paraffin taper from another store. Burn them side by side and see the difference. So - if it's a parrafin wax candle you are chunking up I think that it would work fine in your burner. If it's a wax candle I don't think it will make it. But then again, It's just my thoughts on the whole thing. HTH CraftyGirl