On Thu, 21 May 2009 10:15:23 -0700, Mark Thorson wrote:

> blake murphy wrote:
>>
>> well, the theory is pretty basic - much like a pickle crock with a weighted
>> lid that is used with many cuisines, or the way some people salt cucumbers
>> or eggplant. i suppose you could rig something up with a bowl and plate of
>> proper sizes. i was hoping one of the cognoscenti here had used one.
>
> I was at the Asian food store a few minutes ago
> and examined the device. Contrary to what I thought,
> it is _not_ spring-loaded. The big knob on top
> adjusts the position of the pressure plate through
> a screw mechanism. I suppose maybe you tighten it
> from time to time, like with some types of meat
> press (the Tala press, for example).
>
> If it had been spring-loaded and cheaper, I would
> have bought it for experimental purposes, but it
> was $21.99 for the small size and $23.99 for the
> large size.

it's still an item that i'm toying with the idea of purchasing.

your pal,
blake