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I've used a similar technique on Belgian Endive and it's amazing how sweet and caramelized it tasted after having the inner face browned in butter. Try it out.
How to you remove the rod to add more S hooks? With both ends fixed, how do you unscrew the pipe? I've seen similar pictures where there is a a female-female coupling in the middle, joining 2 sections of pipe. Somehow that must allow a way to remove one section of pipe, but I'm still trying to work it out in my head. I wouldn't want to have to unscrew the wall or ceiling mouting base just to get access to the pipe. Any ideas on this?