Wolf hybrids ~yes or no~
straywolf
17 years ago
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Gina_W
17 years agodirthappy
17 years agoRelated Discussions
Echinacea with roses, yes or no?
Comments (15)I grow many companion plants and echinacea is an easy to grow favorite. Sure it reseeds, and most times I transplant those seedlings where they are needed. They are a wonderful filler, weaver, backdrop, and pair beautifully with myriad coreopsis, which I grow, and good ol' rudbeckia Indian Summer, a prolific reseeder itself. These humble plants fit in well with other more "refined" perennials and annuals, and all make fine companions to roses. Another favorite is the aforementioned Jupiter's Beard which is not an aggressive pest in these parts, but does reseed. Here are some favorite coreopsis and coneflowers. Diane...See MoreLiatris: Yes or No?
Comments (97)Actually, I think the Echinacea and the liatris are the ones that are inappropriately placed and surviving largely because they are just tough plants. The yew provides shade to the South-west. Also, I'm north of you, so the sunlight is less intense. I was hoping the bleeding heart would spread to beneath the yew. The spot is part shade and dry. Wasn't sure weather to plant shade-loving plants that like moisture or full sun plants that tolerate drought. The bleeding heart was a recent addition, so I don't know if it will survive long term. The bleeding heart looks good with the nodding onion, but doesn't really go with the liatris....See MoreBertazzoni? Advantium? yes or no?
Comments (22)I've had an Adv 240 for two years now and use it every day. I am an enthusiastic and adventurous cook of many years experience and I wouldn't want to have a kitchen without a 240 in it again. It's not that it cooks a chicken so fast (more than 10 minutes though, lol!) but that it eliminates many steps you would have to take with other methods of cooking for the same dish. For instance, I throw a cut-up whole chicken plus all the other ingredients for chicken cacciatore in a casserole at once, (well, not the pasta!) put on the lid, set the 3 Adv controls, press start and have a finished dish in about 30 minutes. I do stir it a couple of times but that's the sum total of my effort. It's tender, and browned and delicious, just as if I took two and a half hours to saute it stove top and then braise it in a conventional oven, the way I always used to do. It can cook filet mignon and paninis with equal ease. This morning I made a frittata and didn't have to flip it to brown the top. It does microwave and reheat as a separate function, which is no more difficult to use than a plain mic of any brand. On the negative side, the vent fan is noisier than I would like. Another big negative is the price. My dh nearly passed out when I insisted on this model. Can you get a look at a 240 cookbook somewhere (maybe there are some excerpts on the Adv website)? That will give you the best idea of how it works and what a time and effort saver it is. If you have any more ?s for me, I'll be glad to try to answer. I don't have any info about the Bertazonni, but it's gorgeous!...See MoreChimney is better than under cabinet for recirculating hood-yes or no?
Comments (5)It isn't the CFM at the baffles, as this varies with the baffle area for a given blower. It is the velocity at the hood aperture that becomes a higher velocity at the baffles (inversely proportional to their gap area) that determines entrainment. And your CFM values are blower ratings, not actual flow rates. While baffles perform centrifugal extraction, for which higher velocities are more extractive, a given baffle design will likely have a lower velocity limit for adequate performance. Charcoal filters, on the other hand, might perform best if the flow rate were low per unit area. Charcoal works by adsorption, and I expect gentle contact to be the most effective, but I have never read anything related to that issue. In any case, as I'm sure you would have noticed reading enough hood threads here, for hot oil cooking a hood entry velocity of 90 ft/min is deemed (by me) to be adequate for residential hoods with low reservoir volumes. It may be understood that lesser cooking conditions can be addressed by lower velocities, and boiling eggs by the hood being off. Adequacy really depends on hood reservoir volume, and percentage of the hood entry aperture that the baffle gaps equal. Without computational fluid dynamics analysis of the entire configuration, starting at the pan, or use of a test kitchen, it is difficult to make unqualified pronouncements. Look for a hood that can do 90 CFM per square foot of entry aperture when at full power accounting for the pressure losses vs. the hood blower's fan curve. You probably won't find a recirculating one, or won't find the data. Residential hood manufacturers do not in general (some exceptions such as Wolf) provide blower fan curves, and I do not believe that the ARS even meets the worst case plume velocity suggested actual flow rate. You are in compromise heaven with the most expensive solution, and more affordable units will be even more compromised. Accept your fate, or move. [humor attempt]...See Morequirkyquercus
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