Lars — how are you doing with the heat?
2 years ago
last modified: 2 years ago
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- 2 years ago
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How do these do in you HEAT?
Comments (6)I have all of them except PERFUME DELIGHT. NICOLE is a tiny own-root that I've had for sometime and it has never grown much and rarely blooms. APRICOT CANDY is probably the best of all of these. Blooms beautifully in heat and cooler temps. PINK PROMISE was fairly new and did ok last summer, but the color maybe was a bit washed out. OREGOLD is the oldest of these and has never really done all that well anytime of the yr. Not a very good rose as far as I'm concerned. Seems to do better in the cooler months tho. My climate is (normally) cold and rainy in winter, cool and wet in spring, scorching hot in summer into fall, with temps often hitting 110 degrees off and on for days at a time. However, this past yr was anything but normal. Summer produced only one or two days of triple-digit temps. I had fewer blooms on all my roses than normal. And now winter is, so far, the warmest I've seen in 20yrs, and the roses are popping out blooms like crazy....See Morehow do you heat your greenhouse?
Comments (17)An electric space heater works great as long as it is one of those with a thermostat that will shut off when it reaches a certain temp. It should be sitting on something like a paver so it's stable and won't topple over. But if it should topple over it needs to be the type that automatically shuts off. Also, if you're using a heater, you need a fan to move the warm air around. Otherwise your hot air builds up in a hot channel, pooling at the highest point directly above the heater, and plants farther away from it will still freeze. I use three fans, the largest one is mounted near the ceiling peak opposite the heater and blows directly at the heater. This forces the warm air to circulate all around the GH. Four feet below it is a small oscillating fan that keeps air moving in constant random patterns. On the floor I have another small oscillating fan that keeps the coldest air in the GH from settling down low. My GH is only 10' x 12' so keeping it at a steady temp and moisture setting isn't very hard. If it was larger I'd probably use more fans. Generally though, it's not necessary to keep the temp any higher than just above freezing for most plants to thrive through the winter. The only ones you'd want to keep warmer than that would be seedlings and very tender tropicals. I have astigmatism, that's why my pics are all tilted, but you can see the swamp cooler and the heater mounted directly above it in this one. Cheryl...See MoreHow do you heat
Comments (53)jemdandy, I hope you get that 41 year old furnace inspected periodically. What goes wrong with a hot air furnace is that heat exchangers ultimately crack or develop holes. When that happens, carbon monoxide is released into the house with the warm air. At 41 years, you've gotten more than your money's worth. Getting something more efficient will pay for itself with piece of mind and cheaper operating costs. Furnaces with such a low efficiency as the antique you have aren't sold anymore. I'm really surprised to hear of how many of you burn wood for heat. It's a lot of work and not very good for the environment. And, as others have mentioned, not very good for human health with the nasty stuff that gets released into the air for others to breath. Yes, watchme, the nanny state. I remember many winter night times in the South Bay when the air was so acrid from wood burning that lungs and eyes would burn. Thank goodness for Spare the Air monitoring and federal EPA rules for new wood burning stoves. It's too bad old equipment is grandfathered. PS - properly maintained and inspected natural gas furnaces are MUCH safer to use as a heating source than wood burning devices. If you live in a wood burning area and know a fireman, ask him how frequently they respond to chimney and vent fires from wood burning stoves and inserts. The answer may shock you, it's pretty common. Propane is a little less safe than natural gas and is much more prone to explosion because it's heaver than air....See MoreHow high do you turn the heat for steak on grill and broiler?
Comments (13)A favorite comfort hearty meal in my home. Probably twice a month and a real quickie. Steak, potato, greens. Potato a dozen ways, usually mashed. Any greens, usually collards. Argentinian Chimichurri, tarragon salsa, maybe tomato/feta salad...but the steak is always the same. Big 2 inch thick shell/strip steak, ( it is cut from the part of the short loin that remains once the tenderloin is removed.). Has a few names. Cut into thirds. Two fat cubes. *The skinnier third 'tail end' I sear one side and into the fridge or freezer for pho or noodle bowl later. (mandolin can handle paper thin frozen steak rather well for Pho) Always on a plate, after drying with a p-towel, covered in cracked pepper, uncovered for minimum 4 hours, usually all day. Dries out the outer layer as moisture is a searings bad neighbor. Moisture causes steam. Cast iron skillet, stovetop, on med-high but not smoke point hot. Cold from the fridge, sear one side until they release. Then sear all four outside edges, turn off heat and rest on the last flat side. Lots of rare and some med-rare on the rare side. For my mother I slice it through the middle, two halves, after the first sear, for medium, med-pink and it cooks at the same time simultaneously being one inch instead of two. With the high sides of a skillet I use a spatter screen to cut down on mess and it never 'steams' like some say. *cold from the fridge keeps the interior from overcooking....nice and rare. It can always go back on for a few but never overcooked. I do the same for burgers. What is most important is not what one should do, or what some expert says...it is the way we/you like it. And the other methods posted is what others like. If my timing is off, waiting for something, I have put it in the oven briefly. The way I came up with my method did come from, originally, reading many methods. So not my own. Other cuts of meat/steak I experiment with but usually SousVide first. Then sear. Maybe a marinade...most often the outdoor grill. Best to just take the cut you have access to from your butcher and try various methods to find your own perfection....See More- 2 years ago
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