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The Internet says that bread dough can be kept in the refrigerator for up to two weeks, but I think that doesn't apply to doughs with egg in them, they will start to go bad after 3-4 days in my experience.
I find a lean dough will start to smell, look and bake like like sourdough by about day 6.
We had the last of the potato-leek soup tonight, and I had a salad as well
I have at least 7 different digital scales, and I've cross-tested them several times and found them pretty consistent as long as you stay away from the high and low end of their respective ranges. I have 25 and 50 gram weights for testing the lower range ones, the bigger ones I usually test with a pound of butter.
The biggest of them can handle up to about 35 pounds, I find that useful for weighing large batches in the pot, like when I make 15 quarts of beef stock in a pot that weights over 8 pounds. (I usually have to put a 6 inch cake ring on the platform when weighing a big pot, or I can't see the display.)
Two of them can measure in 1/10th of a gram, I find them useful for baking because I often resize a recipe up or down, so 1 tsp of salt (around 6 grams) may become 4.8 grams. I've also been using one of them to measure out chemicals for the new hydroponic system.
The smallest of them can measure in milligrams. The thing I used it for most recently was to measure the specific gravity of a batch of tomato sauce. (I weight out 10 ml of sauce in a graduated cylinder, water will come out to almost exactly 10 grams, the sauce came out at about 11.5 grams, so it had a specific gravity of 1.15.
My wife prefers one scale that handles up to about 15 pounds, I mostly another than has a similar upper range. (The one she uses is an older MyWeigh KD-8000 that the on/off button has lost the cover over the switch, but it still works. I will probably replace it with another KD-8000 at some point.)
In honor of today's election, we had pork for dinner.
Odd, that link is supposed to be a 'gift' one, and it works on my iPhone. I wonder if browsers are messing with that.
The taller one on the right appears to have grown about a half-inch in the last day. I'm hoping to transplant another tomato over the weekend, and the 4th in another week or two.
The real challenge will be to see if I can get them to the fruiting/vegetative stage and actually get tomatoes from them, hopefully some time in January. There are a lot of things that can go wrong between now and then. I've got water quality monitoring in place and have been tracking pH (mainly) which is running high, despite adding citric acid several times I've also got the beginnings of an algae problem, so I'm setting up a UV sanitizer on the drip lines to see if that gets the algae under control.
So we had tomato soup and fried cheese sandwiches tonight, plus a salad.
I think this is the 2nd latest we've ever had tomatoes off the vine, one year we got some on November 11th. With no sub-30 temperatures in the forecast until the 16th, we could beat that this year, but the vines are pretty bare after today.
There were 3 tomatoes among the ones I picked today that were big enough that I made breadless tuna melts instead. A nice garden bonus meal.
Here's what the tomato plants look like 2 days after being moved to the grow buckets. Looking good so far.
Attachments:
You must be logged in to view attached files.I picked a few tomatoes today. My wife said: "Off dead vines?"
I said, "No, Miracle Max says they're only mostly dead."
Attachments:
You must be logged in to view attached files.It may be that he starts a new round of tomatoes because this is a teaching lab, not a hydroponics farm.
Defiance (which I'm pretty sure is what the first two plants are, as the Defiance package has been opened and I didn't order it until mid-September) and Better Bush are both determinates that get about 3 feet tall, Celebrity is classified as a semideterminate, it can get 6-8 feet tall but I've grown it several times in the garden and it seldom gets above the top of my 5 foot tall cages. My setup should handle plants up to about 4 feet tall, I've got a metal rod in each grow bucket and will use garden clips to hold the plants upright. The timer that controls the drip irrigation pump also has a reciprocating fan plugged into it, so that should help with pollination.
The hydroponics professor at Nebraska-Lincoln has grown tomato plants that reach about 30 feet long, 10 feet vertically and 20 feet along the floor, with stems about as thick as a broomstick. He gets about a year's worth of yield from them, pruning off the older branches after they've stopped flowering. He uses a variety developed for hydroponic gardening, he told me the seeds cost $1 each from Johnny's.
The annual open house for the fall hydroponics class is coming up the week before Thanksgiving, I'll see if I can get some photos to post. In the past he's had students that did both Kratky and Nutrient Film systems, though gravel feed ones seem more popular. (The students do them with PVC rain gutters.)
We had our steaks (filet for Diane, NY strip for me), plus a small baked potato (< 4 ounces), sauteed mushrooms and the last small pieces of apple pie.
I'm planning steaks tonight.
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