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GENERAL BOARDS => For Sale/Wanted - Jobs, Animals, Equipment, Consumables => Topic started by: ArnaudForestier on March 18, 2012, 04:04:30 PM
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Hello everybody:
It's been quite some time. I hope all are well. Unable to continue making cheese, and simplifying our lives accordingly. Selling off some things at substantially (pretty close to half, I think) off, so if any could use these, good chance to get them cheap:
4 reblochon molds w/ followers: $5.50 each, $20 for the set. Used once, from Glengarry. - SOLD
Camembert Molds, no followers: $5 for each, $17 for all 4. A few batches in these, maybe 3-4? - SOLD
Kadova 1.5-2 kg: $50 Used 2-3X (I think?).- SOLD
Tomme mold w/follower: $7. Used on several tommes, can't recall how many (8-10?) - SOLD
PID Controller with thermocouple & solid state relay: $30 (Per Iratherfly's ingenious thread and idea (http://cheeseforum.org/forum/index.php/topic,5951.0.html)). - Sold
Seed Starter warming mats: $12 each, $20 for both (Got the idea from Sailor on this one - they worked great, wrapped around the cheese molds during pressing, etc). - SOLD
Extech pH110 meter - $35. As most probably know, there has been an issue with these meters working properly. It took me 3 meters (to Extech's credit, given without question when I contacted them on how screwy the original was performing) to get one that, by all I can tell, performed well. This one was my workhorse during my time making cheese. That said, it's been quite awhile, so I don't know how it's doing now but presume it's fine. I know that's lame, but I am letting it go so cheaply simply because I don't want to trouble with maintaining it any longer. I keep it in pH 4 buffer, and it's never dried out. - Sold
Johnson external thermostatic controller (copper probe, keeps converted refrigerators to cheese aging, beer cellar temps): $15 each or $25 for both. - SOLD
SS Milk Tote with lid, gasket (holds about 6 gallons): $45 - SOLD
Thanks for looking. Best wishes, everyone.
Paul
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Paul-
Hope everything is okay. I might be interested in many of these items but I forgot where you live.
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Hey Debi - thanks. Yep, things are OK, just have an issue that's chronic and pretty much means I can't do stuff like this anymore. No biggie, just something to deal with.
I'm in Madison. Can ship any of this stuff, forgot where you are, just let me know if interested. Hope you're well - too hot a Spring here, for my taste!
Paul
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Glad to hear you are okay but sad you'll be giving up cheese. I am not in cheese mode these days but I will be again soon I think. I will take these items off your hands:
4 reblochon molds w/ followers: $5.50 each, $20 for the set. Used once, from Glengarry.
Camembert Molds, no followers: $5 for each, $17 for all 4. A few batches in these, maybe 3-4?
Kadova 1.5-2 kg: $50 Used 2-3X (I think?).
Tomme mold w/follower: $7. Used on several tommes, can't recall how many (8-10?)
Seed Starter warming mats: $12 each, $20 for both (Got the idea from Sailor on this one - they worked great, wrapped around the cheese molds during pressing, etc).
Johnson external thermostatic controller (copper probe, keeps converted refrigerators to cheese aging, beer cellar temps): $15 each or $25 for both.
SS Milk Tote with lid, gasket (holds about 6 gallons): $45
Let me know how to arrange payment. PM maybe?
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Wow, thank you, Debi. :)
PM sent.
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Hi Paul - what do you have left now?
Cheers, Heather
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I didn't take;
PID Controller with thermocouple & solid state relay: $30 (Per Iratherfly's ingenious thread and idea).
Extech pH110 meter - $35. As most probably know, there has been an issue with these meters working properly. It took me 3 meters (to Extech's credit, given without question when I contacted them on how screwy the original was performing) to get one that, by all I can tell, performed well. This one was my workhorse during my time making cheese. That said, it's been quite awhile, so I don't know how it's doing now but presume it's fine. I know that's lame, but I am letting it go so cheaply simply because I don't want to trouble with maintaining it any longer. I keep it in pH 4 buffer, and it's never dried out.
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I'll take the ph meter.
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Thank you, everyone. Smelly, PM sent, Heather, wish I had more to go but I'm afraid Debi's kindly taken most, and the meter's pending. The only thing I have left is the PID controller system, which is a pretty specific thing, I understand.
Best wishes everybody,
Paul
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Paul - I'll take the PID controller.
Ed
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It's yours, Sailor. And thank you, and Pav, and Francois, and Boof, and Wayne, and...and......
You're all a great bunch of people. All my best to you - prosper, be in good health.
Paul :)
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Paul sorry to hear that you are having some of life's issues and will not be able to continue with your cheese making. Good luck in the future.
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Oh, noooooo! :(
Paul, we'd only just begun....
We will really miss you, Sir. Be well.
-Boofer-
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Thank you very much, fellas. You guys are simply the best. I feel very fortunate to have come across this site (thank you, John) and you folks. All my best for your success and joy.
Paul
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Paul, I'm so sorry to hear this, knowing the dreams you had about your own cow herd, etc. I hope that you will check in from time to time, just to chat with old friends.
Best wishes to you.
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Yes best of luck Paul. I have enjoyed reading your posts and have learnt a lot.
NVD.
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You could just come in and visit and help the newbies.
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Will do.
I try and throw my two bobs worth when I can.
NVD
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Thank you, Karen, Nimbin and of course, Debi. I don't want to overpaint this. I'm not in a serious situation or anything like that, just have a messed up set of nerves springing out of my back, and though I'd have hoped otherwise, it pretty much precludes activities like cheesemaking. Too many years abusing my bod on a Japanese tatami, and over a hot line as a French chef. Plenty of other things to do. Waking to the reality was a bit of a struggle, but life moves on. I know many of you contend with a heck of a lot worse, and you've my compassion. And gratitude, all, for being such a kind community.
Paul
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Abusing your body on a tatami sounds interesting... I have spent many years in Japan from the age of 17 in 1983 so I have a great love for tatami. I am currently measuring up an unused room in my house to see if I can convert it.
NVD.
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Learning to adapt to lifes challedge is always difficult to some degree but we can almost always find something else to channel out energies into. Good luck Paul. Just come in and visit sometime!