Radishrain
Things pertaining to life: plants and animals, gardening, cooking, food, botany, zoology, farming, ranching, wildlife, genetics, plant breeding, software, media, etc.
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 sweetness. Some of the ones I tasted taste different, and sweeter. I haven't tasted all the kinds, dehydrated, yet. Not all of the cherry tomatoes finished dehydrating, so we ate those. Some did, though; they look like dried goldenberries.
I had punctured the skins of all the tomatoes thoroughly to speed up the drying process.
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 sweetness. Some of the ones I tasted taste different, and sweeter. I haven't tasted all the kinds, dehydrated, yet. Not all of the cherry tomatoes finished dehydrating, so we ate those. Some did, though; they look like dried goldenberries.
I had punctured the skins of all the tomatoes thoroughly to speed up the drying process.
Fahrenheit Blues tomato
Offsite articles:
• Dave's Garden
• Tatiana's TOMATObase
Offsite forum search results:
• Google: boards.net
• Google: Gardenweb
• Google: proboards.com
• Google: Tomatoville
Here are some of my Fahrenheit Blues tomato fruits from last year. It wasn't very prolific (this is most of the fruits I got, actually), and the fruits took a while to ripen, but they sure looked nice. I don't have much to remark on taste, but it wasn't offensive or anything. Not super sweet. Not super sour.
The fruits looked really nice in the garden while they were ripening. I'd say it has some of the most ornamental fruits I've seen.
heirloom_tomato
Here's my post about the Frittata Kitchen tomato:
https://www.tomatojunction.com/viewtopic.php?f=19&t=1500
Frittata Kitchen is a working title for a possible sport of the Bloody Butcher tomato. It's a great culinary tomato, including for frittatas—or at least, this year it is.
The first few replies in this thread are about the plant earlier this year; I originally referred to it as Bloody Butcher in those posts.
https://www.tomatojunction.com/viewtopic.php?f=19&t=1500
Frittata Kitchen is a working title for a possible sport of the Bloody Butcher tomato. It's a great culinary tomato, including for frittatas—or at least, this year it is.
The first few replies in this thread are about the plant earlier this year; I originally referred to it as Bloody Butcher in those posts.
A sibling of mine harvested 12.5 gallons of apricots for us. We've got 2.5 gallons of them (sans waste and a few eaten ones) in the dehydrator right now, in halves (cut portion facing up), at 145° F. on the silicone mesh mats (except for the top tray which is just the chrome-plated stainless steel mesh). I'm very excited to have so many dried apricots. There's enough for four more loads.
So, we've got six trays full. The apricots are too thick for twelve trays to fit (if we had twelve). No, we didn't puncture the bottoms, nor press them up to flatten them. I'd like to have done that, but we didn't.
We're getting enough tomatoes to start dehydrating. So, we need to stay on top of these apricots until they're done.
tomato_
dehydrating_
So, we've got six trays full. The apricots are too thick for twelve trays to fit (if we had twelve). No, we didn't puncture the bottoms, nor press them up to flatten them. I'd like to have done that, but we didn't.
We're getting enough tomatoes to start dehydrating. So, we need to stay on top of these apricots until they're done.
tomato_
dehydrating_
I just learned that late blight (Phytophthora infestans) of tomatoes isn't even a fungus. It's a chromist! Early blight (Alternaria solani) is a fungus, though. That's interesting that early blight is a form of Alternaria!
tomato_
fungi_
early_blight
late_blight
alternaria_
tomato_
fungi_
early_blight
late_blight
alternaria_
I have a proposition for a new kind of web browser (and Internet).
Purposes:
* To speed up the Internet.
* To prevent jagged, jumping page loads. Page loads should be smooth and not interfere with using the site or reading the text that has already loaded.
* To optimize client-side efficiency.
* To allow equal end-user customization of all pages. Set it and forget it.
* To reduce the workload for web designers.
* To make pages more readable, and standardized.
* To remove slow scripts altogether from the user experience.
* To prevent abuse by trackers and advertisers. Most of the advertizing in this system should be done by individuals (not companies).
* To prevent convolution.
* To make intricate interconnected hypertext more convenient to create.
* To make advertising equal and ethical. No more capitalism ruining your day so someone can make a slightly larger profit.
* To reduce the need for graphic design. There's far too much demand for it, and it's frankly mostly not even necessary, especially if you want equality between websites.
* To be content-oriented (not presentation-oriented).
* To have a specialized scope (rather than being designed for all purposes).
* To eliminate obfuscation of website internals.
* To be fast and simple, both as a web surfer and a web designer.
Scope:
Articles, books, and writing have priority, but it's also designed for store-fronts, forums, non-animated games, and social networks.
Concept:
This is a web browser that supports a new kind of Internet. This Internet would put the aesthetics of web surfing largely on the shoulders of the end-user, meaning, the end-user could do a one-time custimization that would affect all pages (or use the default theme, or one of many pre-set themes).
This Internet would not use HTML, JavaScript, or CSS. HTML and CSS are primarily to describe how content is displayed (and we don't want websites to worry about that; that's almost entirely the end-user's job). JavaScript isn't fast, nor is it ideal; a new scripting language would be used, and have less power to interfere, and have more power to do cool useful stuff.
Of course, we'd want bold, italics, strikethrough, underline, links, and such, but tables and menus would have to be created separately and embedded like images, rather than being part of the text.
A lot of things would be standardized, even web stores and social networks. No longer would stores decide for themselves how their store looks, and many of the functions would be standardized, too.
Purposes:
* To speed up the Internet.
* To prevent jagged, jumping page loads. Page loads should be smooth and not interfere with using the site or reading the text that has already loaded.
* To optimize client-side efficiency.
* To allow equal end-user customization of all pages. Set it and forget it.
* To reduce the workload for web designers.
* To make pages more readable, and standardized.
* To remove slow scripts altogether from the user experience.
* To prevent abuse by trackers and advertisers. Most of the advertizing in this system should be done by individuals (not companies).
* To prevent convolution.
* To make intricate interconnected hypertext more convenient to create.
* To make advertising equal and ethical. No more capitalism ruining your day so someone can make a slightly larger profit.
* To reduce the need for graphic design. There's far too much demand for it, and it's frankly mostly not even necessary, especially if you want equality between websites.
* To be content-oriented (not presentation-oriented).
* To have a specialized scope (rather than being designed for all purposes).
* To eliminate obfuscation of website internals.
* To be fast and simple, both as a web surfer and a web designer.
Scope:
Articles, books, and writing have priority, but it's also designed for store-fronts, forums, non-animated games, and social networks.
Concept:
This is a web browser that supports a new kind of Internet. This Internet would put the aesthetics of web surfing largely on the shoulders of the end-user, meaning, the end-user could do a one-time custimization that would affect all pages (or use the default theme, or one of many pre-set themes).
This Internet would not use HTML, JavaScript, or CSS. HTML and CSS are primarily to describe how content is displayed (and we don't want websites to worry about that; that's almost entirely the end-user's job). JavaScript isn't fast, nor is it ideal; a new scripting language would be used, and have less power to interfere, and have more power to do cool useful stuff.
Of course, we'd want bold, italics, strikethrough, underline, links, and such, but tables and menus would have to be created separately and embedded like images, rather than being part of the text.
A lot of things would be standardized, even web stores and social networks. No longer would stores decide for themselves how their store looks, and many of the functions would be standardized, too.
https://www.lupus.org/resources/uv-exposure-what-you-need-to-know
The above article explains how lupus works (with regard to UV rays) very well, if it's accurate. It's hard to find such an explanation.
lupus_
The above article explains how lupus works (with regard to UV rays) very well, if it's accurate. It's hard to find such an explanation.
lupus_
We've been getting a lot of cucumbers, this year (they're all Spacemaster, unless you count West India burr gherkins as cucumbers). Anyway, we decided to dehydrate a batch of them (six 15" x 13" trays)! They smell just like the dehydrated watermelon.
They're resting on silicone mesh dehydrator mats on the stainless steel trays (so, hopefully those allow sufficient airflow). This is the first time we've used the mats.
I'm dehydrating them on 140° F. Hopefully that works out.
I abandoned putting foil on the bottom tray, since it seemed to slow down the process. Cleaning the bottom of the dehydrator and underneath it shouldn't be so hard to make me want to make the dehydration not work well.
They're resting on silicone mesh dehydrator mats on the stainless steel trays (so, hopefully those allow sufficient airflow). This is the first time we've used the mats.
I'm dehydrating them on 140° F. Hopefully that works out.
I abandoned putting foil on the bottom tray, since it seemed to slow down the process. Cleaning the bottom of the dehydrator and underneath it shouldn't be so hard to make me want to make the dehydration not work well.
West India burr gherkins are easy to grow. They fruit fairly early, prolifically, often, and all season. They're refreshing to eat. They can have an excellent shelf life. They have edible seeds within.
I'm thinking they're a good candidate for a crop to use to help supplement minerals in people. Just give them whatever minerals you want in your diet, and there should be more of that in the fruit.
Wonderberries might be just as good. They're even easier to grow, and fruit even more often. Whatever the case, I've already tried it with West India burr gherkins, this year, and I felt like I was nourished well. I should give them even more kinds of nutrients, and do the same with a wonderberry plant.
I did this with watermelons in 2018, again, with desirable results.
Minerals of interest especially include magnesium, but also zinc, potassium, copper, phosphorus, sulfur, iron, silica, and calcium.
wonderberry_
mineral_
nutrition_
watermelon_
I'm thinking they're a good candidate for a crop to use to help supplement minerals in people. Just give them whatever minerals you want in your diet, and there should be more of that in the fruit.
Wonderberries might be just as good. They're even easier to grow, and fruit even more often. Whatever the case, I've already tried it with West India burr gherkins, this year, and I felt like I was nourished well. I should give them even more kinds of nutrients, and do the same with a wonderberry plant.
I did this with watermelons in 2018, again, with desirable results.
Minerals of interest especially include magnesium, but also zinc, potassium, copper, phosphorus, sulfur, iron, silica, and calcium.
wonderberry_
mineral_
nutrition_
watermelon_
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