Radishrain
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Fahrenheit Blues tomato
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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.
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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.
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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!
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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.
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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_
Wonderberries go excellently with ham. They add a nice zesty flavor. If I eat a few right before I bite into some ham, it also enhances the flavor of that ham.
Wonderberries go well with tomatoes. Combined with tomatoes, they're great cooked in frittatas, and on pizza; they're less remarkable without tomatoes in these regards.
Wonderberries are excellent salad berries. They add visual appeal and nutrition without significantly changing the taste or texture of the salad (and without making it wet). So, they're appropriate in savory vegetable-only (other than them) salads, too. No need to keep them with fruit only.
Wonderberries blended up with blackberries taste neither like wonderberries, nor like blackberries. They do taste good, however, and they thicken remarkably if they sit for a little while (after blending them up in a blender). I think this combination would be excellent in pies, as it has a quality that reminds me somewhat of sour cherry pie filling (but yes, they taste different than that). As to why or how they thicken, I have no idea (no heat is required to thicken them), bit I did blend them on the highest setting to blend up most of the seeds, too. I have yet to hear how another taster (who doesn't think wonderberries have much taste) feels about the combination (but it's in the refrigerator, awaiting the test, and this was her idea). I'm also uncertain how those who think they taste like tomatoes would feel.
Wonderberries go well with tomatoes. Combined with tomatoes, they're great cooked in frittatas, and on pizza; they're less remarkable without tomatoes in these regards.
Wonderberries are excellent salad berries. They add visual appeal and nutrition without significantly changing the taste or texture of the salad (and without making it wet). So, they're appropriate in savory vegetable-only (other than them) salads, too. No need to keep them with fruit only.
Wonderberries blended up with blackberries taste neither like wonderberries, nor like blackberries. They do taste good, however, and they thicken remarkably if they sit for a little while (after blending them up in a blender). I think this combination would be excellent in pies, as it has a quality that reminds me somewhat of sour cherry pie filling (but yes, they taste different than that). As to why or how they thicken, I have no idea (no heat is required to thicken them), bit I did blend them on the highest setting to blend up most of the seeds, too. I have yet to hear how another taster (who doesn't think wonderberries have much taste) feels about the combination (but it's in the refrigerator, awaiting the test, and this was her idea). I'm also uncertain how those who think they taste like tomatoes would feel.
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