Carla Burke wrote:
Mart Hale wrote:... thus putting up some fake cameras could slow people down, but you have to not blab to the world those are fake cameras.....
I forgot to mention the trail cams we have all over the place - not fake, because we hunt.
John F Dean wrote:I will admit that I generally do not sell products. That said, I make a point of having access to my property as Uninviting as I reasonably can. I start with the benefit that the easiest route involves a drive through a cemetery. Then there is my relatively long and curving driveway that is arched with various trees and bushes making it a pretty dark drive. I have been told by invited guests that they experienced fear in approaching my house. Once arriving, they were amazed too find a pretty boring 1970s ranch.
The benefit, of course, is that I do not have too many uninvited guests. … and that is my objective. I am curious. How many others seek to discourage uninvited guests, and how do you do it?
Tereza Okava wrote:I am glad this thread is getting bumped.
I've tracked our gas use since we got the induction burner (just one). Like many people here, I cook everything, mostly from scratch.
We went from using one 13kg bottle of gas every other month to TWO PER YEAR (and as someone else mentioned above, gas here is a pain in the butt, have to go get it refilled or have it delivered, it's not piped where i live).
Our electricity bill has not budged.
If you make things that involve boiling or heating liquids (jam, cheese, yogurt, beer, chutney, etc) or set periods of time at certain temps (candy) this thing is amazing. I also have a huge stainless lobster pot type thing that I use for beermaking, it is now my go-to for canning (which I had basically stopped doing, since gas was getting pricey and I just couldn't bear to spend that much).
Also deep frying: I can set the oil temp, and it will keep it there. Absolutely amazing.
I have the cheapest ("practically disposable") one I could find, since I bought it just to test out, and I've found that some fooling around is merited. I also thought it was crap for very slow/low simmer til I messed around with the options: instead of using power levels, set for temperature. Same with deep frying, I needed a certain temp for making tortilla chips, with the power level setting we couldn't hit it, but with the temp setting we did.
Rebecca Norman wrote:Condensation can come from within. It's because warm air can hold more moisture. When it cools it can no longer hold as much moisture so the excess water vapor condenses into liquid water.