In article >,
Peter A > wrote:

> In article >,
> says...
> > "Dan Abel" > wrote in message
> > ...
> > > In article >,
> > > zxcvbob > wrote:
> > >
> > >> wrote:
> > >> > Who has time or wants to wash/
> > >> > scrub a bag of green potatoes you get from the grocery store?
> > >> >
> > >>
> > >>
> > >> Because you are so busy doing what?
> > >
> > >
> > > Are you kidding? Five kids under the age of six?
> >
> > If they are her biological kids (not adopted), then she's lying about
> > having
> > that many kids.
> >
> >
> >
>
> Why? Do the math. It's not unusual for a woman to be able to get
> pregnant 3 months after giving birth. It's crazy, to be sure, but
> possible.
>
> Groucho joke from that funny TV show he did for a while. His guest was a
> woman with some huge number of kids.
>
> Groucho: How is it you come to have so many children?
>
> Woman: (Giggle) I really love my husband!
>
> Groucho: (eyebrows levitating) Well, I love my cigar but I take it our
> of my mouth once in a while.

She might be Catholic...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"Pete C." > wrote:

> Omelet wrote:
> >
> > In article >,
> > "Pete C." > wrote:
> >
> > > Omelet wrote:
> > > >
> > > > In article >,
> > > > "Pete C." > wrote:
> > > >
> > > > > Various solar cooker designs at: http://www.solarcooking.org/plans/
> > > >
> > > > I'll have to try Rice in this one just for grins.
> > > > Wonder if it has to be aluminum or if cast iron would work?
> > > >
> > > > http://www.solarcooking.org/plans/tire_eng.htm
> > >
> > > Cast iron ought to work, probably take a little longer to get up to temp
> > > though. In the TX sun this might not be an issue.
> >
> > <lol> True!
> > We are actually having a cooler than normal summer. It has not yet
> > broken 100. Just running in the high 90's.
>
> I know. I'm north of Dallas and my power bill hasn't hit $200 yet

Mine's been running around $170.00.

>
> >
> > >
> > > >
> > > > It's not hard to get tubes around here. They use them on the river. :-)
> > >
> > > Which river?
> >
> > Locally, the San Marcos.
> > Most often, the Comal.
>
> I was tubing on the Comal a few weeks ago, the weekend they didn't let
> enough water out of the dam during the week and the Guadalupe was
> closed.

It's running pretty high right now in New Braunfels.

I think the San Marcos is safer!

Cleaner too, especially up near the source at Clear Springs.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"Pete C." > wrote:

> Omelet wrote:
> >
> > In article >,
> > "Pete C." > wrote:
> >
> > > > > Consider using good heavy aluminized mylar instead of mirror tiles. A
> > > > > lot less weight, less fragile and you can just cut suitable pie
> > > > > wedges
> > > > > to attach with spray glue. Also cheap and easy to replace if damaged
> > > > > or
> > > > > deteriorated.
> > > >
> > > > You mean like one of those "emergency" blankets?
> > >
> > > I was thinking a heavier version, something like 6mil that will have
> > > some chance of laying down reasonably smoothly.
> >
> > I'd have to see if I could find it and what it would cost.
> > I'm not worried about weight if I can get broken mirror for free. :-)
>
> You should be able to find heavier mylar in like 2'x3' sheets at a good
> art / craft supply place for a few $.

Hobby Lobby?
I've not looked. I'd have to check.

>
> >
> > > > > Various solar cooker designs at: http://www.solarcooking.org/plans/
> > > >
> > > > Hey that's a website I'd missed in my Googling.
> > >
> > > I found that a while back, amazingly remembered I'd bookmarked it and
> > > amazingly it still exists.
> >
> > Ya did good. <hugs>
> >
> > I'm seriously interested in taking advantage of summer heat here.
> > No real reason not to.
>
> I've got an ambitious solar project on the drawing board for when I have
> some time. The parabolic collector is 10' dia

What are you building?
I'd love to get my hands on a dead LARGE satellite dish for a solar
stove.

>
> >
> > I'd have to re-learn cooking times and figure out thermometers, but I'm
> > ok with that. :-)
>
> A regular oven meat thermometer stuck through the foam insulation board
> into the oven space should do fine. An electronic remote one would be a
> bit more accurate and perhaps more convenient.

Cool.

>
> >
> > If worse comes to worse, I could just buy a solar cooker, but I'd have a
> > lot more personal satisfaction building one.
>
> To me, everything is a DIY project, particularly if I can use it as an
> excuse for more tools.

Tools of power? <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Peter A" > wrote in message
...
> In article >,
> says...
>> It's a safe bet that if you asked most women if they wanted that many
>> kids
>> in that length of time, the best situation would be that they'd say "no".
>> But, I think most would punch your lights out just for asking. :-)
>>
>
> Some women might punch your lights out for insisting that they are lying
> about their kids and then not apologizing.
>
> --
> Peter Aitken


Do you apologize for not believing things sometimes?

"Omelet" > wrote in message
news
> In article >,
> "Ms P" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> >
>> > Ever try that out on the grill?
>> >
>> > I'm interested in trying that.
>> > --
>> > Peace, Om
>>
>> I microwave potatoes and then finish them on the grill. Just microwave
>> them
>> until they're starting to steam a bit and then put them on the grill for
>> half an hour or so. I use charcoal so you might need to adjust the time
>> if
>> you use gas.
>>
>> Ms P
>
> I use wood or charcoal. I don't have a gas grill. :-)
>
> Thanks!


I think I probably microwave two baking potatoes about 3 to 4 minutes and
then turn them over for another couple of minutes. The time kind of depends
on how big the potatoes are. Since we like our steaks about medium I put
the potatoes on for a good 20 minutes before I put the steaks on.

Ms P

Ms wrote on Sun, 26 Aug 2007 16:54:19 -0500:


MP> "Omelet" > wrote in message
MP> news ??>> In article >,
??>> "Ms P" > wrote:
??>>
??>>> "Omelet" > wrote in message
??>>>
news ??>>>>
??>>>> Ever try that out on the grill?
??>>>>
??>>>> I'm interested in trying that.
??>>>> --
??>>>> Peace, Om
??>>>
??>>> I microwave potatoes and then finish them on the grill.
??>>> Just microwave them until they're starting to steam a bit
??>>> and then put them on the grill for half an hour or so. I
??>>> use charcoal so you might need to adjust the time if you
??>>> use gas.
??>>>
??>>> Ms P
??>>
??>> I use wood or charcoal. I don't have a gas grill. :-)
??>>
??>> Thanks!

MP> I think I probably microwave two baking potatoes about 3 to
MP> 4 minutes and then turn them over for another couple of
MP> minutes. The time kind of depends on how big the potatoes
MP> are. Since we like our steaks about medium I put the
MP> potatoes on for a good 20 minutes before I put the steaks

I don't think nuked potatoes need turning. 6 minutes would be
about right for completely cooking two of them and 4 minutes
followed by 20 minutes in a real oven sounds right. I've never
tried recooking nuked potatoes except for making stuffed
potatoes in the regular oven.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Omelet wrote:
>
> In article >,
> "Pete C." > wrote:
>
> > Omelet wrote:
> > >
> > > In article >,
> > > "Pete C." > wrote:
> > >
> > > > > > Consider using good heavy aluminized mylar instead of mirror tiles. A
> > > > > > lot less weight, less fragile and you can just cut suitable pie
> > > > > > wedges
> > > > > > to attach with spray glue. Also cheap and easy to replace if damaged
> > > > > > or
> > > > > > deteriorated.
> > > > >
> > > > > You mean like one of those "emergency" blankets?
> > > >
> > > > I was thinking a heavier version, something like 6mil that will have
> > > > some chance of laying down reasonably smoothly.
> > >
> > > I'd have to see if I could find it and what it would cost.
> > > I'm not worried about weight if I can get broken mirror for free. :-)
> >
> > You should be able to find heavier mylar in like 2'x3' sheets at a good
> > art / craft supply place for a few $.
>
> Hobby Lobby?
> I've not looked. I'd have to check.

I haven't looked for it there, but they likely have it.

>
> >
> > >
> > > > > > Various solar cooker designs at: http://www.solarcooking.org/plans/
> > > > >
> > > > > Hey that's a website I'd missed in my Googling.
> > > >
> > > > I found that a while back, amazingly remembered I'd bookmarked it and
> > > > amazingly it still exists.
> > >
> > > Ya did good. <hugs>
> > >
> > > I'm seriously interested in taking advantage of summer heat here.
> > > No real reason not to.
> >
> > I've got an ambitious solar project on the drawing board for when I have
> > some time. The parabolic collector is 10' dia
>
> What are you building?
> I'd love to get my hands on a dead LARGE satellite dish for a solar
> stove.

The base for the collector is a 3m solid fiberglass commercial type
satellite dish

The multi step plan:

- Get dish reflectorized and on a tracking mount
- Get a steam boiler setup working on the collector
- Build a steam engine (piston type, not turbine) to spin a large truck
alternator to provide DC power to a battery bank and inverter
- Run residual / condensed steam through a heat exchanger to extract
heat for hot water and house heating
- Build an absorption chiller to go before the DHW heat exchanger to
provide for cooling / A/C

I figure that's a decade worth of project

>
> >
> > >
> > > I'd have to re-learn cooking times and figure out thermometers, but I'm
> > > ok with that. :-)
> >
> > A regular oven meat thermometer stuck through the foam insulation board
> > into the oven space should do fine. An electronic remote one would be a
> > bit more accurate and perhaps more convenient.
>
> Cool.
>
> >
> > >
> > > If worse comes to worse, I could just buy a solar cooker, but I'd have a
> > > lot more personal satisfaction building one.
> >
> > To me, everything is a DIY project, particularly if I can use it as an
> > excuse for more tools.
>
> Tools of power? <G>

Tools, and the knowledge to use them properly = power

> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"James Silverton" > wrote in message
> I don't think nuked potatoes need turning. 6 minutes would be about right
> for completely cooking two of them and 4 minutes followed by 20 minutes in
> a real oven sounds right. I've never tried recooking nuked potatoes except
> for making stuffed potatoes in the regular oven.
>

Since potatoes come in a variety of sizes and types, timing is not able to
be pinpointed. Not to mention microwave power from 600 watts to over 1500
watts. I've done 4, 5 6, even 8 at times, then put them on the grill.
Good, but not as good as fully baked in an oven.

Who has time or wants to wash/
> scrub a bag of green potatoes you get from the grocery store?


I do.

I loathe those foil wrapped things most restaurants serve ya. If I
want a baked potato, I make this decision around 4 pm, then get 'em
into my toaster oven at 450 for at LEAST an hour and a half. Love
that crispy inner skin which I don't think any other method can
produce.

"Julie Bove" > wrote in message
news:Tw7Ai.3323$yv3.2462@trndny01...
>
> > wrote in message
> ups.com...
>> On Aug 25, 10:43 am, "Pete C." > wrote:
>>> wrote:
>>>
>>> > For those of you who are interested, there is a place out there where
>>> > you can buy frozen, fully baked potatoes that microwave in 3-4 minutes
>>> > and taste like fresh, oven baked potatoes. Check it out at
>>> >www.worldwidefoodsinc.com. Also find free recipes for baked
>>> > potatoes. These are very convenient. I have 5 kids, age 6 and under
>>> > and I use them at home often as they save me a lot of time in the
>>> > kitchen.
>>>
>>> What a pathetic shill / spam post. Nuking a fresh, raw potato take a
>>> couple minutes longer and is more convenient and of course a lot
>>> cheaper.
>>
>> Nothing shill about telling you guys about a good potato. This company
>> supplies national restaurant chains and now their potato is online.
>> You are wrong about it being more convenient to use a fresh potato.
>> Cheaper maybe but not more convenient. Who has time or wants to wash/
>> scrub a bag of green potatoes you get from the grocery store?
>
> I don't buy the green ones and it doesn't take long to wash them. But you
> can buy pre-washed ones these days. Wrapped in plastic and ready to nuke.
>

If your store is selling green potatoes, it's time to call the health
department.

On Aug 25, 12:32 pm, wrote:


>I have 5 kids, age 6 and under

She couldn't get outta BED;
that's HER problem, not spud scrubbin'.

Omelet wrote:

> <lol> True!
> We are actually having a cooler than normal summer. It has not yet
> broken 100. Just running in the high 90's.

Maybe the heat of the summer is behind you. It is way too hot in
Louisiana. It was 104-105 last week, when they delivered my Meyer lemon
tree, and I was in Ohio. It sat on my doorstep in the box. All the
leaves feel off and I am wondering if the tree will make it. I am
crossing my fingers.

Becca

Sheldon wrote:
> On Aug 25, 1:02?pm, wrote:
>> On Aug 25, 10:43 am, "Pete C." > wrote:
>>
>>> wrote:
>>
>>>> For those of you who are interested, there is a place out there
>>>> where you can buy frozen, fully baked potatoes that microwave in
>>>> 3-4 minutes and taste like fresh, oven baked potatoes. Check it
>>>> out at www.worldwidefoodsinc.com. Also find free recipes for baked
>>>> potatoes. These are very convenient. I have 5 kids, age 6 and
>>>> under and I use them at home often as they save me a lot of time
>>>> in the kitchen.
>>
>>> What a pathetic shill / spam post. Nuking a fresh, raw potato take a
>>> couple minutes longer and is more convenient and of course a lot
>>> cheaper.
>>
>> Nothing shill about telling you guys about a good potato. This
>> company supplies national restaurant chains and now their potato is
>> online. You are wrong about it being more convenient to use a fresh
>> potato. Cheaper maybe but not more convenient. Who has time or wants
>> to wash/ scrub a bag of green potatoes you get from the grocery
>> store?
>
> You couldn't pay me to eat that garbage, probably so handled it's too
> unclean to slop hogs... I don't want your crotch-wipe hands touching
> my food.
>
> Got plenty of time, if I'm roasting a hunk of meat for dinner anyway
> takes no extra anything to bake a whole mess of potatoes at the same
> time. And I bet your crappy precooked reheated/petrified potatoes are
> nowhere near as good as mine... can't beat fresh dug still warm from
> my very own sun kissed earth. And I've never yet lit an oven just for
> baked potatoes.. only an imbecile lights an oven just to bake
> potatoes, let alone just one or two.
>
> Not out of the ground 24 hours when I ate them, reds boiled (salad),
> golds baked... baked a couple heads of that home grown garlic too:
> http://i15.tinypic.com/63j2i3p.jpg
>
> Sheldon

Sheldon, I love your garden

val189 wrote:
> Who has time or wants to wash/
>> scrub a bag of green potatoes you get from the grocery store?
>
>
> I do.
>
> I loathe those foil wrapped things most restaurants serve ya. If I
> want a baked potato, I make this decision around 4 pm, then get 'em
> into my toaster oven at 450 for at LEAST an hour and a half. Love
> that crispy inner skin which I don't think any other method can
> produce.
>
I hear you! I don't own a toaster oven but do them in the regular oven
for about 90 min or so too. Nice dry skins, crispy and begging to be
scooped out of potato then the skins loaded up with butter, salt and
pepper. No disgusting foil on *my* potatoes, please!

In article >,
"Ms P" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Ms P" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >> >
> >> > Ever try that out on the grill?
> >> >
> >> > I'm interested in trying that.
> >> > --
> >> > Peace, Om
> >>
> >> I microwave potatoes and then finish them on the grill. Just microwave
> >> them
> >> until they're starting to steam a bit and then put them on the grill for
> >> half an hour or so. I use charcoal so you might need to adjust the time
> >> if
> >> you use gas.
> >>
> >> Ms P
> >
> > I use wood or charcoal. I don't have a gas grill. :-)
> >
> > Thanks!
>
>
> I think I probably microwave two baking potatoes about 3 to 4 minutes and
> then turn them over for another couple of minutes. The time kind of depends
> on how big the potatoes are. Since we like our steaks about medium I put
> the potatoes on for a good 20 minutes before I put the steaks on.
>
> Ms P

Cool, thanks!

I'd put them on about the same time. Dad likes medium meat while I like
it rare.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"JoeSpareBedroom" > wrote:

> > I don't buy the green ones and it doesn't take long to wash them. But you
> > can buy pre-washed ones these days. Wrapped in plastic and ready to nuke.
> >
>
> If your store is selling green potatoes, it's time to call the health
> department.

True.

Getting the occasional green-ish spud is one reason I mostly refuse to
purchase them bagged.

I nearly always hand-pick them from the bins.
The one exception was a couple of bags of baby reds I bought recently.

Green ones are rare, but I still look over every one while I'm washing
them.

I also store them in the dark to prevent any risk of greening.

We don't eat many potatoes here tho'. 1/2 of one of those bags of baby
reds got left in storage long enough to sprout. ;-) I'm fixin' to pot
them just for grins.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Goomba38 > wrote:

> > I loathe those foil wrapped things most restaurants serve ya. If I
> > want a baked potato, I make this decision around 4 pm, then get 'em
> > into my toaster oven at 450 for at LEAST an hour and a half. Love
> > that crispy inner skin which I don't think any other method can
> > produce.
> >
> I hear you! I don't own a toaster oven but do them in the regular oven
> for about 90 min or so too. Nice dry skins, crispy and begging to be
> scooped out of potato then the skins loaded up with butter, salt and
> pepper. No disgusting foil on *my* potatoes, please!

We've never wrapped them in foil either (except for yams).
Do you ever use potato spikes to speed cooking?

I've actually started pressure cooking yams since the peel is not edible
anyway. It's worked really well. 12 to 15 minutes at pressure.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mon, 27 Aug 2007 00:54:21 -0500, Omelet >
wrote:


>I've actually started pressure cooking yams since the peel is not edible
>anyway. It's worked really well. 12 to 15 minutes at pressure.

Since when is the peel not edible? It is so good on them!!!

Christine

In article >,
"Pete C." > wrote:

> > > You should be able to find heavier mylar in like 2'x3' sheets at a good
> > > art / craft supply place for a few $.
> >
> > Hobby Lobby?
> > I've not looked. I'd have to check.
>
> I haven't looked for it there, but they likely have it.

It's the closest craft supply store. ;-)
Just give me an excuse to "browse" Hobby Lobby!

> > >
> > > I've got an ambitious solar project on the drawing board for when I have
> > > some time. The parabolic collector is 10' dia
> >
> > What are you building?
> > I'd love to get my hands on a dead LARGE satellite dish for a solar
> > stove.
>
> The base for the collector is a 3m solid fiberglass commercial type
> satellite dish
>
> The multi step plan:
>
> - Get dish reflectorized and on a tracking mount

Cheater! :-)

> - Get a steam boiler setup working on the collector
> - Build a steam engine (piston type, not turbine) to spin a large truck
> alternator to provide DC power to a battery bank and inverter
> - Run residual / condensed steam through a heat exchanger to extract
> heat for hot water and house heating
> - Build an absorption chiller to go before the DHW heat exchanger to
> provide for cooling / A/C
>
> I figure that's a decade worth of project

Consider putting the fan unit underground.
I read a website once on underground AC units to increase efficiency.
I moved mine into full shade and it's helped a bit. Supposedly putting
the condenser underground helps too.

Our local caverns here are generally 72 degrees. So is the water coming
out of the aquifer.

> >
> > Tools of power? <G>
>
> Tools, and the knowledge to use them properly = power
>

That was a Yolk. ;-)
I once saw a beautiful carved staff made by someone dressed as a shaman.
I asked him if he'd done it by hand or used power tools. It was at an
SCA event.

His comment was "I used tools of power"...

I've been working on a rune staff now for over 20 years.
Most of it is done. I just need to add the inlay (some day) and the trim.

It's made from an Aspen sapling that sprouted off the root system from a
mature tree that I harvested in Colorado.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Becca > wrote:

> Omelet wrote:
>
> > <lol> True!
> > We are actually having a cooler than normal summer. It has not yet
> > broken 100. Just running in the high 90's.
>
> Maybe the heat of the summer is behind you. It is way too hot in
> Louisiana. It was 104-105 last week, when they delivered my Meyer lemon
> tree, and I was in Ohio. It sat on my doorstep in the box. All the
> leaves feel off and I am wondering if the tree will make it. I am
> crossing my fingers.
>
> Becca

Talk to it! Lots!

Good luck with it. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Christine Dabney > wrote:

> On Mon, 27 Aug 2007 00:54:21 -0500, Omelet >
> wrote:
>
>
> >I've actually started pressure cooking yams since the peel is not edible
> >anyway. It's worked really well. 12 to 15 minutes at pressure.
>
> Since when is the peel not edible? It is so good on them!!!
>
> Christine

Okay, but yam peels have never a-peeled to me. <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mon, 27 Aug 2007 01:36:07 -0500, Omelet >
wrote:


>Okay, but yam peels have never a-peeled to me. <G>

They are totally wonderful when roasted.

Christine

Christine Dabney wrote:
> On Mon, 27 Aug 2007 01:36:07 -0500, Omelet >
> wrote:
>
>
>> Okay, but yam peels have never a-peeled to me. <G>
>
> They are totally wonderful when roasted.
>
> Christine

I always baked a sweet potato or yam for the babies to munch on in their
high chairs. It was one of their first feed themselves foods. Sliced
cold/room temp baked sweet potato was always a favorite of theirs.

Omelet wrote:
>
> In article >,
> "Pete C." > wrote:
>
> > > > You should be able to find heavier mylar in like 2'x3' sheets at a good
> > > > art / craft supply place for a few $.
> > >
> > > Hobby Lobby?
> > > I've not looked. I'd have to check.
> >
> > I haven't looked for it there, but they likely have it.
>
> It's the closest craft supply store. ;-)
> Just give me an excuse to "browse" Hobby Lobby!
>
> > > >
> > > > I've got an ambitious solar project on the drawing board for when I have
> > > > some time. The parabolic collector is 10' dia
> > >
> > > What are you building?
> > > I'd love to get my hands on a dead LARGE satellite dish for a solar
> > > stove.
> >
> > The base for the collector is a 3m solid fiberglass commercial type
> > satellite dish
> >
> > The multi step plan:
> >
> > - Get dish reflectorized and on a tracking mount
>
> Cheater! :-)
>
> > - Get a steam boiler setup working on the collector
> > - Build a steam engine (piston type, not turbine) to spin a large truck
> > alternator to provide DC power to a battery bank and inverter
> > - Run residual / condensed steam through a heat exchanger to extract
> > heat for hot water and house heating
> > - Build an absorption chiller to go before the DHW heat exchanger to
> > provide for cooling / A/C
> >
> > I figure that's a decade worth of project
>
> Consider putting the fan unit underground.
> I read a website once on underground AC units to increase efficiency.
> I moved mine into full shade and it's helped a bit. Supposedly putting
> the condenser underground helps too.

Geothermal (ground source) heat pumps are quite efficient. The ground
down 6' or so is a nice stable temperature and is a great thermal mass
to extract heat from or dump heat to.

An absorption chiller is a bit different item, as it generates cooling
from a heat input. The most common example of an absorption chiller is
an RV refrigerator which can run on propane, they are also found in
large industrial applications. Not many mid sized applications around,
but no reason they can't be done, and they can be powered from any heat
source.

>
> Our local caverns here are generally 72 degrees. So is the water coming
> out of the aquifer.

I know, I've been swimming through one of those caves in the New
Braunfels area. Quite comfortable in a wetsuit.

>
> > >
> > > Tools of power? <G>
> >
> > Tools, and the knowledge to use them properly = power
> >
>
> That was a Yolk. ;-)
> I once saw a beautiful carved staff made by someone dressed as a shaman.
> I asked him if he'd done it by hand or used power tools. It was at an
> SCA event.
>
> His comment was "I used tools of power"...
>
> I've been working on a rune staff now for over 20 years.
> Most of it is done. I just need to add the inlay (some day) and the trim.
>
> It's made from an Aspen sapling that sprouted off the root system from a
> mature tree that I harvested in Colorado.

Good to have long term projects.

> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Goomba38 > wrote:
>
>>> I loathe those foil wrapped things most restaurants serve ya. If I
>>> want a baked potato, I make this decision around 4 pm, then get 'em
>>> into my toaster oven at 450 for at LEAST an hour and a half. Love
>>> that crispy inner skin which I don't think any other method can
>>> produce.
>>>
>> I hear you! I don't own a toaster oven but do them in the regular oven
>> for about 90 min or so too. Nice dry skins, crispy and begging to be
>> scooped out of potato then the skins loaded up with butter, salt and
>> pepper. No disgusting foil on *my* potatoes, please!
>
> We've never wrapped them in foil either (except for yams).

Yams also do much better with no wrapping. I put them on the bottom rack
and put a small square of foil on the oven floor. Unwrapped roasted yams
develop a really nice caramelization layer and don't need much more than
slicing and eating.


> Do you ever use potato spikes to speed cooking?
>
> I've actually started pressure cooking yams since the peel is not edible
> anyway. It's worked really well. 12 to 15 minutes at pressure.

Christine Dabney wrote:
> On Mon, 27 Aug 2007 01:36:07 -0500, Omelet >
> wrote:
>
>
>> Okay, but yam peels have never a-peeled to me. <G>
>
> They are totally wonderful when roasted.
>
> Christine

For sure, I roasted yam has a huge amount of natural sweetness and flavor.

In article >, "Pete C." >
wrote:

> > > I figure that's a decade worth of project
> >
> > Consider putting the fan unit underground.
> > I read a website once on underground AC units to increase efficiency.
> > I moved mine into full shade and it's helped a bit. Supposedly putting
> > the condenser underground helps too.
>
> Geothermal (ground source) heat pumps are quite efficient. The ground
> down 6' or so is a nice stable temperature and is a great thermal mass
> to extract heat from or dump heat to.

It's an interesting concept I've only skimmed the surface of.
More study is needed.

>
> An absorption chiller is a bit different item, as it generates cooling
> from a heat input. The most common example of an absorption chiller is
> an RV refrigerator which can run on propane, they are also found in
> large industrial applications. Not many mid sized applications around,
> but no reason they can't be done, and they can be powered from any heat
> source.

Solar is free. ;-) Therein lies the beauty except for cloudy days and
hot nights? Would you use storage batteries? (I may have missed that
part if you mentioned it).

>
> >
> > Our local caverns here are generally 72 degrees. So is the water coming
> > out of the aquifer.
>
> I know, I've been swimming through one of those caves in the New
> Braunfels area. Quite comfortable in a wetsuit.

No cave diving for moi thanks. I'm too chicken to do that.
There are a few deep places in the San Marcos worthy of using tanks and
regulators tho'. Especially right now with the rivers so high.

Gods. I've not used my stuff in years. For safety's sake, I'd be best
off doing a couple of pool dives to re-familiarize myself with my
equipment.

> > I've been working on a rune staff now for over 20 years.
> > Most of it is done. I just need to add the inlay (some day) and the trim.
> >
> > It's made from an Aspen sapling that sprouted off the root system from a
> > mature tree that I harvested in Colorado.
>
> Good to have long term projects.

Gives ya something to live for. <G>
Been working on a hook rug too for at least that long.

So many crafts, so little time.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
George > wrote:

> > We've never wrapped them in foil either (except for yams).
>
> Yams also do much better with no wrapping. I put them on the bottom rack
> and put a small square of foil on the oven floor. Unwrapped roasted yams
> develop a really nice caramelization layer and don't need much more than
> slicing and eating.

We wrapped them in foil to contain the mess they tend to make. ;-)

Okay, I'll have to try them then over a wood grill where it does not
matter...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
George > wrote:

> Christine Dabney wrote:
> > On Mon, 27 Aug 2007 01:36:07 -0500, Omelet >
> > wrote:
> >
> >
> >> Okay, but yam peels have never a-peeled to me. <G>
> >
> > They are totally wonderful when roasted.
> >
> > Christine
>
> For sure, I roasted yam has a huge amount of natural sweetness and flavor.

She was referring to the peels being tasty.

I've never eaten yam skins. I do love potato skins tho'.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> George > wrote:
>
>> > We've never wrapped them in foil either (except for yams).
>>
>> Yams also do much better with no wrapping. I put them on the bottom rack
>> and put a small square of foil on the oven floor. Unwrapped roasted yams
>> develop a really nice caramelization layer and don't need much more than
>> slicing and eating.
>
> We wrapped them in foil to contain the mess they tend to make. ;-)


Based on my experience, the only mess they make goes down, so I put them ON
foil, but not IN foil. If your are making messes sideways or upward, the
heat's too high.

Omelet wrote on Mon, 27 Aug 2007 08:34:34 -0500:

??>>> We've never wrapped them in foil either (except for
??>>> yams).
??>>
??>> Yams also do much better with no wrapping. I put them on
??>> the bottom rack and put a small square of foil on the oven
??>> floor. Unwrapped roasted yams develop a really nice
??>> caramelization layer and don't need much more than slicing
??>> and eating.

O> We wrapped them in foil to contain the mess they tend to
O> make. ;-)

O> Okay, I'll have to try them then over a wood grill where it
O> does not matter...

Returning to potatoes! I like to make mashed potatoes with
baking potatoes usually nuked. There is one bonus in that, after
removing the potato, the skins can be crisped quickly in the
conventional oven as a bonus!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article >,
"JoeSpareBedroom" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > George > wrote:
> >
> >> > We've never wrapped them in foil either (except for yams).
> >>
> >> Yams also do much better with no wrapping. I put them on the bottom rack
> >> and put a small square of foil on the oven floor. Unwrapped roasted yams
> >> develop a really nice caramelization layer and don't need much more than
> >> slicing and eating.
> >
> > We wrapped them in foil to contain the mess they tend to make. ;-)
>
>
> Based on my experience, the only mess they make goes down, so I put them ON
> foil, but not IN foil. If your are making messes sideways or upward, the
> heat's too high.

They were being roasted with a turkey for Thanksgiving.

I've stopped roasting Yams at this point and have been pressure cooking
them, but I'm always up for an education.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article <jEAAi.5303$oh1.594@trnddc04>,
"James Silverton" > wrote:

> Returning to potatoes! I like to make mashed potatoes with
> baking potatoes usually nuked. There is one bonus in that, after
> removing the potato, the skins can be crisped quickly in the
> conventional oven as a bonus!
>
> James Silverton
> Potomac, Maryland

I pressure cooked potatoes for mashed.
Easy to peel.

And faster.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > George > wrote:
>> >
>> >> > We've never wrapped them in foil either (except for yams).
>> >>
>> >> Yams also do much better with no wrapping. I put them on the bottom
>> >> rack
>> >> and put a small square of foil on the oven floor. Unwrapped roasted
>> >> yams
>> >> develop a really nice caramelization layer and don't need much more
>> >> than
>> >> slicing and eating.
>> >
>> > We wrapped them in foil to contain the mess they tend to make. ;-)
>>
>>
>> Based on my experience, the only mess they make goes down, so I put them
>> ON
>> foil, but not IN foil. If your are making messes sideways or upward, the
>> heat's too high.
>
> They were being roasted with a turkey for Thanksgiving.
>
> I've stopped roasting Yams at this point and have been pressure cooking
> them, but I'm always up for an education.
> --
> Peace, Om


Just put them on a piece of foil large enough to catch any dripping syrup,
and bake slowly, maybe at 325. Stick a fork in to know when they're done.
Like any sugary dish, you'll get burning if you cook too hot.

In article >,
"JoeSpareBedroom" > wrote:

> >>
> >> Based on my experience, the only mess they make goes down, so I put them
> >> ON
> >> foil, but not IN foil. If your are making messes sideways or upward, the
> >> heat's too high.
> >
> > They were being roasted with a turkey for Thanksgiving.
> >
> > I've stopped roasting Yams at this point and have been pressure cooking
> > them, but I'm always up for an education.
> > --
> > Peace, Om
>
>
> Just put them on a piece of foil large enough to catch any dripping syrup,
> and bake slowly, maybe at 325. Stick a fork in to know when they're done.
> Like any sugary dish, you'll get burning if you cook too hot.

I mostly use my table top oven now for roasting.

I'll give that a try, but I won't end up with a crispy skin...

Do you eat the peels on yams?

That was what started this. I've honestly never tried them.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> >>
>> >> Based on my experience, the only mess they make goes down, so I put
>> >> them
>> >> ON
>> >> foil, but not IN foil. If your are making messes sideways or upward,
>> >> the
>> >> heat's too high.
>> >
>> > They were being roasted with a turkey for Thanksgiving.
>> >
>> > I've stopped roasting Yams at this point and have been pressure cooking
>> > them, but I'm always up for an education.
>> > --
>> > Peace, Om
>>
>>
>> Just put them on a piece of foil large enough to catch any dripping
>> syrup,
>> and bake slowly, maybe at 325. Stick a fork in to know when they're done.
>> Like any sugary dish, you'll get burning if you cook too hot.
>
> I mostly use my table top oven now for roasting.
>
> I'll give that a try, but I won't end up with a crispy skin...
>
> Do you eat the peels on yams?


Yes.

Omelet wrote on Mon, 27 Aug 2007 08:55:46 -0500:

??>> Returning to potatoes! I like to make mashed potatoes with
??>> baking potatoes usually nuked. There is one bonus in that,
??>> after removing the potato, the skins can be crisped
??>> quickly in the conventional oven as a bonus!
??>>
??>> James Silverton
??>> Potomac, Maryland

O> I pressure cooked potatoes for mashed.
O> Easy to peel.

O> And faster.

I don't have a pressure cooker but is it really quicker than a
microwave? In any case, as I said, I use baking-type potatoes
and I've never boiled them. Nuked or conventionally baked they
make very good mashed potatoes.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Aug 27, 1:47?am, Omelet > wrote:
> In article >,
> "Ms P" > wrote:
>
>
>
>
>
> > "Omelet" > wrote in message
> >news
> > > In article >,
> > > "Ms P" > wrote:
>
> > >> "Omelet" > wrote in message
> > >>news
>
> > >> > Ever try that out on the grill?
>
> > >> > I'm interested in trying that.
> > >> > --
> > >> > Peace, Om
>
> > >> I microwave potatoes and then finish them on the grill. Just microwave
> > >> them
> > >> until they're starting to steam a bit and then put them on the grill for
> > >> half an hour or so. I use charcoal so you might need to adjust the time
> > >> if
> > >> you use gas.
>
> > >> Ms P
>
> > > I use wood or charcoal. I don't have a gas grill. :-)
>
> > > Thanks!
>
> > I think I probably microwave two baking potatoes about 3 to 4 minutes and
> > then turn them over for another couple of minutes. The time kind of depends
> > on how big the potatoes are. Since we like our steaks about medium I put
> > the potatoes on for a good 20 minutes before I put the steaks on.
>
> > Ms P
>
> Cool, thanks!

But, but with the grill going there's a better way... a much better
*tastier* way... scrub potatoes and with skin on make about 3/16"
slices, deal like playing cards onto a sheet of heavy foil, with a
slice of onion, a sprig of parsley, s n' p, and a blob of butter...
wrap tightly into a packet and slap on the grill. You can fit two
baking sized spuds into each packet... be more creative with seasoning
if you like; add a few slivers of garlic a bell pepper ring, oregano,
hot pepper flakes, even grated cheese.... you don't want butter use
olive oil. Grill on medium heat about ten minutes each side before
starting your meat. Just before taking off the grill cut a few slits
in the foil to release the moisture. This was my favorite part of my
many cross country road trip dinners, cooked on my trusty $2 Cheap
Johns grill. What you put into the spud packet is only limited by
ones imagination... 'shrooms are very good too. And for the more
adventurous toss in a can of anchovies or kippers.

Sheldon Eyes

Omelet wrote:
>
> In article >, "Pete C." >
> wrote:
>
> > > > I figure that's a decade worth of project
> > >
> > > Consider putting the fan unit underground.
> > > I read a website once on underground AC units to increase efficiency.
> > > I moved mine into full shade and it's helped a bit. Supposedly putting
> > > the condenser underground helps too.
> >
> > Geothermal (ground source) heat pumps are quite efficient. The ground
> > down 6' or so is a nice stable temperature and is a great thermal mass
> > to extract heat from or dump heat to.
>
> It's an interesting concept I've only skimmed the surface of.
> More study is needed.

It's the same basic idea as the earlier air source heat pumps, moving
heat from indoors to out for cooling and from outdoors to indoors for
heating. The difference is instead of trying to move that heat to/from
outdoor air which wildly varies in temperature, the heat is moved
to/from coils that are buried in the ground where the temperatures are
stable and the thermal mass is so great that the heat you add or remove
has little effect on the soil temp. Just makes for a more efficient
system.

>
> >
> > An absorption chiller is a bit different item, as it generates cooling
> > from a heat input. The most common example of an absorption chiller is
> > an RV refrigerator which can run on propane, they are also found in
> > large industrial applications. Not many mid sized applications around,
> > but no reason they can't be done, and they can be powered from any heat
> > source.
>
> Solar is free. ;-) Therein lies the beauty except for cloudy days and
> hot nights? Would you use storage batteries? (I may have missed that
> part if you mentioned it).

That was the idea, charge a battery bank for the evening hours. If the
absorption chiller is big enough, you can "ice bank" and use excess
capacity to freeze a tank of water during the day while you have the
solar energy, to provide cooling at night. Some big buildings also use
ice banking, just doing the ice generation at night when electric rates
are lower.

>
> >
> > >
> > > Our local caverns here are generally 72 degrees. So is the water coming
> > > out of the aquifer.
> >
> > I know, I've been swimming through one of those caves in the New
> > Braunfels area. Quite comfortable in a wetsuit.
>
> No cave diving for moi thanks. I'm too chicken to do that.
> There are a few deep places in the San Marcos worthy of using tanks and
> regulators tho'. Especially right now with the rivers so high.

Not cave diving. Air space varies from about 6" to 10' and water depth
from about 0" to about 20'.

>
> Gods. I've not used my stuff in years. For safety's sake, I'd be best
> off doing a couple of pool dives to re-familiarize myself with my
> equipment.

Yep, good idea to take a refresher class.

>
> > > I've been working on a rune staff now for over 20 years.
> > > Most of it is done. I just need to add the inlay (some day) and the trim.
> > >
> > > It's made from an Aspen sapling that sprouted off the root system from a
> > > mature tree that I harvested in Colorado.
> >
> > Good to have long term projects.
>
> Gives ya something to live for. <G>
> Been working on a hook rug too for at least that long.
>
> So many crafts, so little time.

So many tools I don't have yet, need projects to justify them

> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Aug 27, 1:54?am, Omelet > wrote:
> In article >,
>
> Goomba38 > wrote:
> > > I loathe those foil wrapped things most restaurants serve ya. If I
> > > want a baked potato, I make this decision around 4 pm, then get 'em
> > > into my toaster oven at 450 for at LEAST an hour and a half. Love
> > > that crispy inner skin which I don't think any other method can
> > > produce.
>
> > I hear you! I don't own a toaster oven but do them in the regular oven
> > for about 90 min or so too. Nice dry skins, crispy and begging to be
> > scooped out of potato then the skins loaded up with butter, salt and
> > pepper. No disgusting foil on *my* potatoes, please!
>
> We've never wrapped them in foil either (except for yams).
> Do you ever use potato spikes to speed cooking?
>
> I've actually started pressure cooking yams since the peel is not edible
> anyway. It's worked really well. 12 to 15 minutes at pressure.
> --

WTF! Baked yams are wonderful, baked till the sugars come oozing
out.. the skin is the BEST part.. now I really wonder about your
diet... you need to shit can that fercocktah pressure processer and
learn how to cook... begin with the very basics, like baked yams.

When I was a kid growing up in NYC every neighborhood had a "sweet
potato man" (I'm sure they were yams), plodding the streets with his
wood fired oven mounted on a push cart... on a fridgid snowy day there
was nothing better to warm you up than a burning hot gooey baked
yam... to eat we'd bite an end off and squeeze the insides out of the
skin and nibble that steamy hot flesh (was easier to eat and the skin
kept it hot), then finally we'd savor the skin like the candy it was.

Since when is yam/sweet potato skin not edible... WTF is the matter
with you with that pressure processor... you're still eating Gerber
baby food... you never became an adult.

Sheldon