Radishrain

Eel meat is getting progressively more popular in the USA. So, I thought I'd let you all know something.

Freshwater eels, must lay their eggs in the ocean, in the wild (and they must also hatch and develop there). Even farmed eels come from young, wild-caught eels. They do not breed these eels in farms in captivity.

Eels are getting scarce. So, even if you're eating farmed eels, there's a strong possibility that you're contributing to their decline (currently).

The best way to eat eel sustainably seems to be to buy from farms that release 60+% of their eels back into the wild.

Migration barriers (from at least hydroelectric power) seem to be a huge aspect of their decline, however.

This article talks about the issue: https://triedandsupplied.com/saucydressings/sustainable-eel/

The article says this, "If you are looking to source eel sustainably, look out for the SEG and ESF logos."

Also see this similar article about farming octopi.

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Question: Do you have to refrigerate peppers?

Answer:

Nope. You sure don't. I don't know why they refrigerate them in stores, unless it's to keep the green ones from turning red or something.

In my opinion, you're better off keeping them unrefrigerated, even if you bought them from the store. Here are some reasons:

1. Refrigerated peppers are prone to developing anthracnose lesions, while unrefrigerated peppers, in my experience, are not prone to it. Anthracnose is where the peppers get flat, round, soft portions on them, which eventually start to rot.
2. If you don't refrigerate them, odds are you'll see your peppers more often, and actually eat them more often because of this.
3. They continue to ripen faster unrefrigerated. This can improve the taste, and change the color. Many store-bought peppers are not fully ripe.
4. They look nice in a fruit bowl (ideally, with just peppers in it, since bananas or apples might affect how long they keep).
5. There's a high demand for refrigerator space, and peppers don't need it.
6. You won't have to bend down, open a drawer, and shift through a bunch of vegetables to find them.
7. Unrefrigerated peppers have a richer taste, in my opinion.

On the other hand, refrigeration can maybe extend the shelf-life a bit, sometimes. The difference isn't great enough for me to suggest it, though. You might save yourself a day.

Refrigerated peppers might be juicier, and retain thicker walls.

However, if you started refrigerating your peppers, you're probably better off if you keep refrigerating those particular peppers. Pick one method for each pepper. Don't keep changing their environment, or they might spoil faster. Refrigeration in the store doesn't count. Once is fine.

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Question: What is Yellow Pear?

Answer:

Yellow Pear is a specific breed of heirloom tomato from the eighteen hundreds or so. It is not merely a shape and color of tomato. There are many yellow, pear-shaped tomatoes, but only one is Yellow Pear (capitalized, since it's a proper noun).

However, the term is sometimes used to describe any yellow, pear-shaped tomato, but I recommend you avoid this! It's confusing, and ambiguous. Always capitalize it when you mean the breed.

Similarly, Red Pear is also a breed name. Same for Green Pear, and Chocolate Pear.

Here are some breed names of some other yellow, pear-shaped tomatoes:
* Yellow Trifele
* Beam's Yellow Pear
* Medovaya Kaplya

There are plenty of others. They are not the same as each other.

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There are a few different definitions:

1. A shape of tomato, which is typical of large tomatoes. Not quite round. It need not belong to a large tomato (i.e. Menehune is a small beefsteak-shaped tomato).
2. There is an actual breed of tomato called Beefsteak, which is said to be synonymous with Fejee Improved, Crimson Cushion, and/or Ponderosa Red.
3. A large, beefsteak-shaped tomato (e.g. Brandywine, Cherokee Purple, etc.)
4. A certain type of firm, slicing tomato.

Surprisingly, people don't actually call steaks beefsteaks, as far as I know!

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Q: What is a slicer?

A: A slicer is a tomato that works well for fresh-eating (whether or not you slice it is beside the point). Some people use the term literally, however (but be aware that some common usage has nothing to do with slicing).

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It's like Life cereal, but it tastes like strawberries. That's pretty much what I have to say. No actual berries are in it. It's pretty good cereal. A little sugary.

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This is a great, configurable app, so far. I just got it a few hours ago or so. You can even change the pitch of the beep, and configure what it says. You can have multiple chime configurations/schedules.

https://f-droid.org/en/packages/com.github.axet.hourlyreminder/

You can now use the equivalent of hashtags, which I just call tags. You'll notice a Tag button when composing messages. Just use that on some text, and it'll insert code that makes it work like a hashtag. Don't remove the underscores, or it won't work.

This is pretty exciting for me, especially as you can add lots of tags at once, and the feature shouldn't slow the site down.

I consider the idea of how to do it miraculous.

I can definitely imagine that olive powder would be a great thing, as a culinary spice. See this site:

http://www.olivepowder.com

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It's well-known that epazote is said to reduce flatulence from bean dishes.

Bean dishes don't tend to give me gas, but they feel a lot more nutritious to me if I add epazote. I get a stronger feeling of well-being and have more of an appetite for the food. I don't know if it affects anyone else that way. I noticed that I got such a feeling with sweet potatoes in a soup, too (which soup had epazote). Anyway, I tolerate sweet potatoes okay (not perfectly), but they feel much better with the epazote! I wonder what kinds of sugar they contain. I similarly don't know if epazote helps anyone else with sweet potatoes.

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