Life
This is for things pertaining to life (such as plants, animals, food, and health). It's also for biological entities.
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by Radishrain
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Here are some of the oldest forum posts about tomatoes on the Internet:
• https://web.archive.org/web/19961019103820/http://gardenweb.com/forums/load.cgi/cornucop/msg0315345129248.html?2
• https://web.archive.org/web/19961019104610/http://gardenweb.com/forums/load.cgi/cornucop/msg04212636193...read more
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by Radishrain
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This post is not comprehensive, but you're welcome to add to it, if you can.
Toxins and issues that appear via cooking include such as these:
• Hydrogenated oils
• Partially hydrogenated oils
• Acrylamide
• Polycyclic aromatic hydrocarbons
• Nitrites (if one considers them toxins)
• I...read more
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by Radishrain
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Don't plant squash next to muskmelons, unless you want squash bugs eating your melons, too. I've had it happen twice, including this year with a squash that I previously though squash bugs didn't like much. (But, apparently, they'll eat it if they don't have anything else nearby.)
Anyway, the...read more
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by Radishrain
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So, in 2017, I grew a Carolina Cross #183 watermelon plant (probably a cross of one, though, since it was from seeds I saved in 2016). Anyway, it started getting a nice-sized fruit, but it got BER. I saved the seeds, and wanted to find out if seeds from BER fruits were more or less likely to get...read more
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by Radishrain
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I discovered that if I cook milk just right, and then refrigerate it, that it gets a desirable vanilla-like taste to it. Very interesting. I cooked it on low or medium-low heat for a long time. Think like over 30 minutes. It was Gteat Value vitamin D milk.
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I just had a relative taste test several cherry tomatoes: Isis Candy, Eva, Brown Berry, Esterina F1, and Austin's Black Cherry.
She liked Eva, and Esterina F1 the most. From my own taste test of those (not today), I liked Eva and Austin's Black Cherry the most. It looks like we agree on Eva; ...read more
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So, I dehydrated these tomatoes last night (and today):
And we got this result:
I had them on 167 for about 5 hours, and 145 the rest of the time. Different temperatures would assuredly get different flavors. Most of them seem to taste like tomato soup with a zing and a little swee...read more
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