We have a local dairy here that sells whole raw milk to the public. I’m sure
the laws are different here maybe.
Sent from my iPhone
> On May 17, 2020, at 9:44 PM, Dan Penoff via Mercedes
> wrote:
>
> I like how our local dairies sell whole raw milk for “pet consumption”. Only
> legal way
I like how our local dairies sell whole raw milk for “pet consumption”. Only
legal way they can sell the stuff.
-D
> On May 17, 2020, at 9:50 PM, Clay via Mercedes wrote:
>
> Local family dairy. Before the milk industry forced them to co-mingle and
> purchase back milk for home delivery.
Local family dairy. Before the milk industry forced them to co-mingle and
purchase back milk for home delivery. Good, clean, muddy cows from out in the
fields. Also just around the time the enviro-weirdness settled in. Vegan
store at the time was about the size of a one car garage. May
Jeopardy: "We've had one of these scoops that has some sort of mystery
juice inside of it for years."
Answer: What is Prestone antifreeze
On Sat, May 16, 2020 at 8:31 AM Jim Cathey via Mercedes <
mercedes@okiebenz.com> wrote:
> Also, propane-powered refrigerators (RV's, etc.) use an
>
Also, propane-powered refrigerators (RV's, etc.) use an ammonia/water/hydrogen
mix
as the refrigerant. The one in my parents' camper failed. An overstuffed
freezer
was thought to be the cause. Apparently pounding on the coils with 1# hammers
while running down bumpy roads is not good for
Artisanal, grass fed, free range, antibiotic free ice cream?
We've had one of these scoops that has some sort of mystery juice inside of it
for years. It cuts through the hardest ice cream like buttah. All sorts of
warnings about not putting it in hot water or the dishwasher. Maybe it would
I used to work at a bespoke ice creamery about 40 years ago. NO, not 31
flavors. I produced five gallon batches of fancy fluff, 20 gallons each day.
When the pretty young thing at the counter had break, I was the scoop guy. The
metal scoops lived in a warm water bath. We were driven out of
I do not know the physics, just that for the past 25 years the stuff lived in
the door shelf. New fridge at the time. May coincide with the reduction in
size of the container from a REAL half gallon to the current fluff. Also
change to a more aerated formulation? The freezer my mother has
On Fri, 15 May 2020 14:35:53 -0400 Allan Streib via Mercedes
wrote:
> Dan Penoff via Mercedes writes:
>
> > Trust me, if it wasn’t a money saving thing, Publix wouldn’t be doing
> > it. The margins in the grocery business are so thin they don’t spend
> > a penny without justifying it.
>
>
Yeah, I remember those well. Usually on the roof of the store in the back.
Architects used to like to put the generators in those equipment rooms, too.
Lousy place to work.
Next best place was on the side of the loading dock, typically near the bailer
used for the waste cardboard.
Stop in to
On Fri, 15 May 2020 11:48:02 -0500 Kaleb Striplin via Mercedes
wrote:
> Grocery stores have a whole “compressor room”
> As we called it. It’s a big room with all of the compressors for all
> the different units in one place. It sounds like the engine room of a
> ship when you are in there. Each
Dan Penoff via Mercedes writes:
> Trust me, if it wasn’t a money saving thing, Publix wouldn’t be doing it. The
> margins in the grocery business are so thin they don’t spend a penny without
> justifying it.
Probably the reduced heat output of the lights is the biggest thing,
along with
On Fri, 15 May 2020 12:20:21 -0500 Rick Knoble via Mercedes
wrote:
> When I worked at a food factory we had refrigeration that utilized
> ammonia as the refrigerant. I believe they were at -20 f. It is quite
> effective as a refrigerant, but for obvious reasons cannot be used in a
> residential
Oh I know all about grocery store margins. I was in that business for about 7-8
years.
Sent from my iPhone
> On May 15, 2020, at 1:26 PM, Dan Penoff via Mercedes
> wrote:
>
> Trust me, if it wasn’t a money saving thing, Publix wouldn’t be doing it.
> The margins in the grocery business
On Fri, 15 May 2020 08:38:47 -0500 Kaleb Striplin via Mercedes
wrote:
> The highest the temp goes in my kitchen freezer is 7 I believe. It is a
> French door with the freezer on bottom. What should the refrigerator
> section be set on?
35 - 40F, depending upon how accurately your refrigerator
Trust me, if it wasn’t a money saving thing, Publix wouldn’t be doing it. The
margins in the grocery business are so thin they don’t spend a penny without
justifying it.
My gun cabinet has an LED light in the top that’s operated by a motion sensor.
Only bummer is that the delay is only about
Peter wrote:
>-40 would take a two-stage system using pentane >as the second coolant.
>We had a -80 freezer at the hospital I worked in 40 >years ago. Big beast.
>I'm pretty sure grocery store >freezers are -10 Freon single stage.
When I worked at a food factory we had refrigeration that
I suspect it makes a bigger deal in the off times where there are few people
in the store.
I put LED strip lights in my gun cabinet with a pressure switch so they come on
when I open the door. Works sweet.
-Curt
On Friday, May 15, 2020, 12:52:28 PM EDT, Kaleb Striplin via Mercedes
wrote:
Since LED is supposed to be so efficient I would not think that much
considering there are people walking by all the time.
Sent from my iPhone
> On May 15, 2020, at 11:48 AM, Dan Penoff via Mercedes
> wrote:
>
> I noticed that Publix, the high end grocery chain in the SouthEast, is
>
I noticed that Publix, the high end grocery chain in the SouthEast, is
equipping their freezer sections with LED lights and motion detection. When you
walk by the coolers the lights turn on. Move away, they turn off.
I wonder how much money this has saved them after the cost of the lighting?
Grocery stores have a whole “compressor room”
As we called it. It’s a big room with all of the compressors for all the
different units in one place. It sounds like the engine room of a ship when you
are in there. Each freezer or refrigerator case does not have a compressor at
the unit like a
A store freezer is a much different animal than a home freezer. First, it
is going to be 3 phase power, with high horsepower motors to drive large
compressors which use industrial cooling, gasses.
Second, the temp will be set quite low to accommodate the shoppers constant
opening the large doors
-40 would take a two-stage system using pentane as the second coolant.
We had a -80 freezer at the hospital I worked in 40 years ago. Big beast. I'm
pretty sure grocery store freezers are -10 Freon single stage.
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I'm skeptical that a store freezer was really at -40F. I'd bet on a broken
thermometer.
Please let us know what you learn and decide on.
On Fri, May 15, 2020 at 8:26 AM Max Dillon via Mercedes <
mercedes@okiebenz.com> wrote:
> Craig, I'm looking for a solution, best so far is maybe my freezer is
The highest the temp goes in my kitchen freezer is 7 I believe. It is a French
door with the freezer on bottom. What should the refrigerator section be set on?
Sent from my iPhone
> On May 14, 2020, at 11:31 PM, Craig via Mercedes
> wrote:
>
> On Thu, 14 May 2020 21:56:21 -0400 Meade Dillon
Craig, I'm looking for a solution, best so far is maybe my freezer is too cold.
However, one grocery store freezer was at -40, so I'm sceptical that is the
issue, and I'm not sure that setting our freezer at 10 to 15 deg F will be
acceptable to SWMBO.
I guess I will have to RTFM (instructions
On Thu, 14 May 2020 20:49:06 -0400 Meade Dillon via Mercedes
wrote:
> I haven't gotten any satisfactory answers yet.
So how do you define a satisfactory answer? Are we to have a guessing
contest until we hit upon your answer, or do you want realistic
suggestions like you already have gotten?
On Thu, 14 May 2020 21:56:21 -0400 Meade Dillon via Mercedes
wrote:
> Well SWMBO really likes to keep everything cold as possible so it lasts
> longer. I guess I'll put the thermometer in the freezer and see what
> temp we've got, than maybe bump that up.
The temperature in your refrigerator's
On Thu, May 14, 2020 at 8:58 PM Meade Dillon via Mercedes <
mercedes@okiebenz.com> wrote:
> No, this is the age of instant gratification. Wait ten minutes for ice
> cream? OK boomer. ;)
>
1) Get metal ice cream scoop.
2) Put scoop into hot water a minute or two before scooping.
3) Scoop ice
I gave it to my 13 yo daughter to research, she came up with a bunch of
hogwash about this is unavoidable and caused the by heat / cool cycles as
you take it out of the freezer and put it back in.
-
Max
Charleston SC
On Thu, May 14, 2020 at 9:12 PM Kaleb Striplin via Mercedes <
No, this is the age of instant gratification. Wait ten minutes for ice
cream? OK boomer. ;)
-
Max
Charleston SC
On Thu, May 14, 2020 at 9:16 PM OK Don via Mercedes
wrote:
> Let it sit out for 10 -15 minutes before you intend to eat it?
>
> On Thu, May 14, 2020 at 8:12 PM Kaleb
Well SWMBO really likes to keep everything cold as possible so it lasts
longer. I guess I'll put the thermometer in the freezer and see what temp
we've got, than maybe bump that up.
-
Max
Charleston SC
On Thu, May 14, 2020 at 9:20 PM Allan Streib via Mercedes <
And we are off...
On 5/14/2020 7:29 PM, Clay via Mercedes wrote:
Store it in the door, not the main box, unless you are Speaker of the House
from the State of Kolifornia
clay
I have no pronouns please do not refer to me.
On May 14, 2020, at 3:40 PM, Max Dillon via Mercedes
wrote:
-40 is insanely cold. Home freezer should probably be 10-15 degrees. A
deep-freeze for longer-term storage should be below zero. I've never
seen one at -40. The chest freezer in my basement is at -5 right now.
If ice cream is too hard, set freezer temp higher (warmer, less cold,
however you want
Let it sit out for 10 -15 minutes before you intend to eat it?
On Thu, May 14, 2020 at 8:12 PM Kaleb Striplin via Mercedes <
mercedes@okiebenz.com> wrote:
> That is a good question I have wondered about for my entire life.
>
> On 5/14/2020 6:40 PM, Max Dillon via Mercedes wrote:
> > Problem: ice
That is a good question I have wondered about for my entire life.
On 5/14/2020 6:40 PM, Max Dillon via Mercedes wrote:
Problem: ice cream gets too hard after the initial opening. How do I keep the
ice cream from getting so hard?
Max Dillon
Charleston SC
What Clay said. Keep it in the door. My freezer actually has/had a compartment
in the door to keep ice cream less cold.
Rick
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I haven't gotten any satisfactory answers yet.
Maybe I should offer a free jar of Andrew's artisanal pepper jelly?
-
Max
Charleston SC
On Thu, May 14, 2020 at 7:40 PM Max Dillon wrote:
> Problem: ice cream gets too hard after the initial opening. How do I keep
> the ice cream
I can't manage that, so maybe call over the neighbors and friends to
consume it all in one go. That will get expensive.
-
Max
Charleston SC
On Thu, May 14, 2020 at 7:43 PM OK Don via Mercedes
wrote:
> Eat it faster ---
>
> On Thu, May 14, 2020 at 6:41 PM Max Dillon via Mercedes <
What's the proper temp? Last time I was at the grocery, I took a look and
their ice cream was at -40 deg F.
-
Max
Charleston SC
On Thu, May 14, 2020 at 8:04 PM Dan Penoff via Mercedes <
mercedes@okiebenz.com> wrote:
> Turn your freezer down?
>
> Our freezer in the fridge doesn’t
How does the door make a difference? Our freezer door shelves are too
small anyway, so not really an option.
-
Max
Charleston SC
On Thu, May 14, 2020 at 8:30 PM Clay via Mercedes
wrote:
> Store it in the door, not the main box, unless you are Speaker of the
> House from the State
Store it in the door, not the main box, unless you are Speaker of the House
from the State of Kolifornia
clay
I have no pronouns please do not refer to me.
> On May 14, 2020, at 3:40 PM, Max Dillon via Mercedes
> wrote:
>
> Problem: ice cream gets too hard after the initial opening. How
Turn your freezer down?
Our freezer in the fridge doesn’t freeze it hard, but the upright freezer in
the garage turns it into a rock.
-D
> On May 14, 2020, at 7:40 PM, Max Dillon via Mercedes
> wrote:
>
> Problem: ice cream gets too hard after the initial opening. How do I keep
> the ice
Eat it faster ---
On Thu, May 14, 2020 at 6:41 PM Max Dillon via Mercedes <
mercedes@okiebenz.com> wrote:
> Problem: ice cream gets too hard after the initial opening. How do I keep
> the ice cream from getting so hard?
>
> Max Dillon
> Charleston SC
>
> ___
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