Amphoran

Gerard, Actually, I was a Basidiomycete taxonomist/ecologist. Many fungi are extremely difficult to actually pin down to species, because you have to grow the sexual phase to do that, and how to grow the sexual phase is often unknown. That doesn't seem to be the case with trichophyton, and here's a link to the tests required for a species ID. It may be that these test are so time consuming that they feel that treatment will be over before results would be in. I've got no experience with this type of fungus, though, so I'm *speculating enthusiastically*. http://www.doctorfungus.org/thefungi/Trichophyton.htm Mike

ROFLMAO, Sanny! As a former mycologist, I really SHOULD know my molds....

I have a half dozen pressure cookers, ranging from a four quart camping unit, to a pair of 36 quart All American pressure canners. The eight-qt Fagor dual pressure gets the most use, though. If you want the most versatile pressure cooker in the world, though, check out the All American brand. You have to watch the gauge and set the heat to get the pressure you want (no jiggle thing, thank heaven!), but you can set ANY pressure from one-two pounds up to 30 pounds, and being half-inch thick cast aluminum, they'll stand up to anything.

I believe that what we're seeing there is the machining of the MOLD to form the refractory material of the seal.

Dennis, Do you have 500 square feet of the hand hewn texture? If so, what width? Thanks, Mike

Johnny, I wasn't complaining about the cover, the cooker would be a lot wetter and growing algae without it. Our Winters are just a real bugger (Summers are actually very nice - the rains pretty much stop in March.) What I need is air circulation to allow things to dry out; hence the design for a little house. As I get closer to cutting wood, I'll post some pictures. Mike

Given our HUGELY rainy climate in the Winter (cooker stayed wet even under its Johnny), I'm working up the plans for a small house for it that will spatchcock out when the cooker is in use. grills, tools, etc will hang on the walls, and there will be a fold up table on each half that will become work space to either side and immediately behind the cooker. I could scan some of the drawings for comment, if anyone is interested. Cheers, Mike

Congratulations on the significant anniversary! It just keeps getting better. mike

Sign me up, too. I also got the larger motor and big basket, and have been having the wobbles, especially with a turkey in the basket. The spring-loaded shaft and heavier bracket would be heaven-sent! Mike

I hope hot mustard stories aren't considered off-topic! About forty years ago, my dear, departed grandmother, a spirited and adventurous old bird, moved to the town near our farm, and we took her out to a good (for the time) chinese restaurant. This was her first introduction to this type of food. The first course was chinese barbecued port, served with very hot Chinese mustard and sesame seeds. We explained the procedure to her - dab the pork in a little mustard, and dip it in the sesame seeds so they adhere. She replied "Oh, I LIKE mustard!", and before anyone could stop her, she formed her little slab of bbq into a scoop, scooped up about a tablespoon of the mustard, dabbed it in the seeds and popped it all into her mouth. After about two and a half chews, the pennies popped off of her eyes and steam began to jet out of her ears. She spat it out, stuffed her napkin in her mouth, and rocked back and forth in her chair for a couple of minutes, going "oooooooh! ooooooooh! oooooooooh!". Suddenly, she pulled the napkin out, looked up brightly, and chirped " You know, my sinuses haven't been this clear in years!", and went back for another dose. My kind of lady!

I bought a liter of pure capsaicin oil (and also mustard oil) from an essential oils supplier some years back, as part of the recipe for an oil-base spray that will definitely keep critters from fouling a lawn or garden bed for weeks. Its so dilute that people can't smell it. I tried using it (highly diluted in light olive oil) in hot sauces, but it was just too potent to be able to control well. It definitely had a very strong warning on the label. Given how strongly we react to it, a very interesting fact is that birds do not react to it at all! Their nerve endings are different, and they can eat seed soaked in the stuff without flinching, and with no damage. Mike

Deej, Your original post with the misspelling is still there - at the end of page 1, while the corrected post is at the top of page 2. Perhaps that explains the 45 minutes? Mike

I thought I hated lamb for years, too, until I had the opportunity to eat some good lamb in France about ten years ago. I quickly found out that most of what was sold as "lamb" in the states was actually mutton. There is now a lot of good quality lamb available over here. One really good lamb deal is the frozen frenched lamb racks at Trader Joe's. They defrost quickly, and cook up great on the KK! I always have a couple in the freezer, in case somebody drops by and I'd like to impress them with what the KK can do.

I agree - the USPS Priority Mail Flat-Rate envelopes and boxes are a real deal (especially for heavy items) - but the tel-true box could go first class mail for probably a dollar. It is light! Mike

I'm dry curing a standing rib roast in the refrigerator. So far there hasn't been nearly as much drainage into the paper towels as in Dennis ribeye example, but of course this is an intact muscle. First try at this, so I'm keeping multiple digits crossed!

Thanks! I can make one; I'd just rather purchase if it was an off the shelf item. (Heading downstairs to the shop....)

Merry Christmas to All, and to All a Happy New Year! I've got a prime rib air-drying in the basement fridge to KK for Santa. First time attempted, but temptation won out...

Drooooooool......

Thank you! Great dissertation; I hope to apply it soon.

I've got one of those burners, and several very well-seasoned woks; now where can I get that rack/ring thingie? Is it custom made? Cheers, Mike

I second that request! With sugar on top?

hehehe!

Here's a link to a company in Brazil that makes them and ships to the US http://www.soapstones.com/shop.html?gcl ... XgodqWF5FA

You're in our thoughts, Dennis.

I took my Kiwi vines out last Winter for the same reason - lotsa pruning required! They bore heavily, but we don't get enough heat for them to get really flavorful. Table grapes are doing pretty well in their place.