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Yep

Since there are moderators here, and I like you, we'll probably never find out. But I think you are wrong...I just keep it under control most of the time.

I may be old, but I'm not THAT old! Picture me as the refined hunter gatherer...woods and garden to table and plate.

Very cool!

Searchtempest.com

Dang it! Found another GQF Sportsman, one with the clear door upgrade, for $225. I don't need it. Anyone want to make a Fort Wayne road trip? http://southbend.craigslist.org/grd/5297367466.html

And they would rather spend the winter snuggled in nooks and crannies in your house, nestled in the window sashes or under the siding or trim, dying off before spring and leaving their crunchy little shells.

If you need the wiring diagram for the conversion to the new multi-turn thermostat, let me know. I have that too. Without the turner, the diagram would be a lot more simple. I have a short piece of the old element on my desk, about 4" laid out straight. It reads 14 ohms

Wow, busy day! Welcome to the madness, Bert! Brinsea update, it's a 12v 2 RPM, 3.7 nm gearbox motor. None available from Brinsea, and the design sucked so they changed it. I am not sure if I want to replace the design of the bad motor, or redesign more like the GQF turner assembly, or just...

It was fully done at a cabinet reading of 10%, but it needs equalization and conditioning. It's sitting in the incubator right now to reach that stage. With the heat off, the humidity is back up to 18% and climbing. It's a little drier than I like it. I should have shut it off last night...

Like most cooking, there isn't a set in stone number. I didn't slice the meat half-frozen, so the slices vary a little in thickness. Thinner dry faster, thicker spots dry more slowly. The goal is to remove enough moisture to make it stable. At that point, if you fold the meat with the grain...

Literally, until it's done. It reached 10% overnight.

I love those redwoods. Plastic and plexiglass can never match it.

I don't think any of us have one of these: http://cnhoward.en.made-in-china.com/product/DoPnQpmvsFkr/China-Large-Automatic-Egg-Incubator-for-20-000-Chicken-Eggs.html

I developed a passion for good food early. I worked at a couple of chain restaurants and a couple of pizza places and learned how not to make food, but learned the tools of the trade. Mostly I got tired of eating expensive mediocre meals in restaurants and when I said I could make it better...

No lights to see as yet. Bone in ribeye hot smoked at 350 to medium rare over oak and mesquite, served with hash browns. DH is on his way home from work after a 14 1/2 hour day, way too many of those, so making the same for him but with baked potato and bleu cheese.

SC has his talents, I have mine. But mine will only excite your stomach. I won't tell you what I made for dinner since I had the smoker going.

64%

Tonight is supposed to be a good night to see the Northern Lights. It's a rare sight in my area. I saw a spectacular show once, glimmers a few times.

There is nothing I do that can't be learned. If one person tries making something they never tried before because of my posts, then my mission has been achieved. Humidity is already down to 70% in the dehydrator