What to do with less than juicy oranges?
althetrainer
14 years ago
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centralcacyclist
14 years ago
annie1992
14 years agoRelated Discussions
plants in less sunlight doing better than plants in full sun.
Comments (10)I don't agree with blanket statements that more sun is always better. While this might be true in places with high humidity and lower elevations, here in the hot arid SW at 5000 feet, there is such a thing as too much sun, and plants which receive a few hours of shade/partial shade always produce better and are less stressed. Plants here that receive 12 hours of direct sunlight will develop a blasted look in the summer where the color is more grayish-green than lush green. The lower leaves get leathery faster than shaded plants, and the leaves rarely provide a flattened surface to the sun, no matter how carefully you maintain moisture levels. At a certain point here, sun ceases to be a critical component and becomes a stress factor. Plants grown in buckets in these conditions do even worse. They dry out very quickly, and the buckets can get extremely hot when placed on surfaces like concrete, brick, or stone. To help, you can put a layer of mulch in the bucket to help retain moisture, and if your ground temperatures are high, you can place the bucket higher up on some type of stand. Regarding your plants, yellow pear does have thinner, more sharply jagged leaves. It's typical of that variety. Under the right conditions, they can become obscenely large. Since you only have one plant to compare, it might not actually be the conditions that are unfavorable, but it could be the individual plant itself. When you transplanted the yellow pear, was it still in any type of peat container?...See MoreWhat to do with the juicy bits.
Comments (15)I checked my recipe files and found these: Essence of Gazpacho Chef Juan Pablo Felipe of El Chaflan Madrid, Spain Adapted by StarChefs.com Yield: 4 Servings Ingredients: Tomato Water: 2 kilograms tomatoes Gazpacho Essence: 1 Liter tomato water 8 grams salt 6 grams sherry vinager 7 gelatin sheets, soaked Cumin Toast: 1 slice of bread Ground cumin Salt Olive oil Garnish: Cubed tomato Thinly sliced green pepper Italian parsley Thinly sliced Jamón Ibérico or Jamon Serrano Method: For Tomato Water: Puree tomatoes and pass through a chinois. Place tomatoes in cheesecloth and suspend over a container to catch the liquid. Allow to rest for 24 hours to obtain the maximum amount of water from the tomatoes. For Gazpacho Essence: Mix 200 grams of the tomato water with the salt, vinegar and previously-soaked gelatin. Mix with the rest of the water and pour into 6 small glasses with handles. Refrigerate until solidified. For Cumin Toast: Preheat the oven to 320ºF. Cut bread into thin, flat slices. Season with olive oil, salt and cumin and bake for 10 minutes. To Serve: Garnish solidified tomato mixture with cubed tomato, green pepper, parsley leaves and a few slices of jamon. Drizzle with olive oil and sea salt and top with a vertical slice of cumin toast. Tomato Water Martini Chef Ken Oringer of Clio  Boston, MA Adapted by StarChefs.com Yield: 1 Martini Ingredients: Tomato Water: 5 Ripe tomatoes ½ teaspoon salt Garnish: 3 thin slices pickled small green tomatoes 6 caper berries 1 Tablespoon basil oil 6 small opal basil leaves 1 teaspoon jicama brunoise ½ teaspoon red tomato brunoise ½ teaspoon yellow tomato brunoise 1 cherry tomato, halved Tomato popsicle Method: For Tomato Water: Puree tomatoes and salt in a robot coupe. Wrap puree in a triple layer of cheesecloth and place in a chinois with a bowl underneath. Let sit overnight. Chill reserved liquid before using. To Assemble and Serve: Pour 3 ounces of chilled tomato water into a martini glass. Add pickled green tomato slices and caper berriers. Finish with basil oil, opal basil leaves, jicama, red and yellow tomatoes and half of the cherry tomato. Garnish with a tomato popsicle. Tomato Tartare with Tomato Water SERVES: 4 Tartare is the name given to a dish of ground raw beef served with seasonings and herbs. My tomato tartare has the look of the original and is delightfully refreshing for a first course. For the sauce, I emulsify the tomato water (the clear liquid is squeezed from the tomato halves) with olive oil and garnish the dish with herbs. If you don't have enough tomato water for the sauce, add some tomato juice, Bloody Mary mix or V-8 juice. ingredients TOMATO TARTARE 1 large tomato (about 12 ounces) 2 tablespoons finely chopped mild onion, such as Vidalia 1/2 cup diced (1/2-inch) day-old bread, preferably from a country-style loaf 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper TOMATO WATER SAUCE Tomato juice, Bloody Mary mix or V-8 juice, if needed 5 tablespoons good olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon finely chopped tarragon or chives 2 chive flowers, for decoration (optional) directions For the tomato tartare: Cut the tomato in half crosswise, and squeeze the halves into a strainer set over a bowl to release the seeds and juice. Press with a spoon to extract as much juice from the seeds as possible; set aside. Cut the tomato flesh into 3/4-inch pieces. (You will have about 1-1/2 cups.) Put the tomato pieces in a bowl and add the seeds in the sieve. Add the remaining ingredients to the bowl and stir to mix. For the tomato water sauce: Measure the tomato liquid; if necessary, add enough of the tomato juice, Bloody Mary mix or V-8 juice to bring the liquid to 5 tablespoons. Combine the tomato liquid and the remaining ingredients in a bowl, whisking to emulsify the sauce. At serving time, divide the sauce among 4 plates. Place a 1/2 cup ring mold (or a tuna fish can with both ends removed) in the center of one plate and spoon one quarter of the tomato tartare into the mold. Carefully remove the mold. Repeat this procedure on each of the 3 remaining plates. Sprinkle with the chopped tarragon or chives, decorate with the chive flowers, if desired, and serve. Tomato Water Bloody Mary SERVES: 4 DRINKS Restaurant Eve, Alexandria, VA This Old Town restaurant occupies a restored 18th-century warehouse. Bar manager Todd Thrasher lightens the Bloody Mary by replacing tomato juice with "tomato water." ingredients Ice 16 ounces Tomato Water (below) 6 ounces pepper vodka 4 savory sprigs directions Fill 4 highball glasses with ice. Add 4 ounces of Tomato Water and 1 1/2 ounces of vodka to each glass. Stir well and garnish each glass with a savory sprig. TOMATO WATER In a food processor, combine 4 large beefsteak tomatoes cut into chunks with1/2 serrano chile, 1/2 red onion, 1 coarsely chopped 2-inch stalk of lemongrass and a large pinch of salt; puree until smooth. Pour the puree into a cheesecloth-lined strainer set over a bowl and refrigerate overnight. Discard the pulp. Add 2 ounces of fresh orange juice to the mixture and refrigerate for up to 1 day. Makes 16 ounces of Tomato Water. Trout in Tomato Water 2 4oz filets of trout 2 red plum tomatoes (poached, seeded and skinned) 2 yellow plum tomatoes (poached, seeded and skinned) 2 green tomatoes (poached and skinned) 1 sprig of fresh oregano 1 64 oz whole tomatoes in a can 2 oz red and yellow sundried tomatoes (julienne) 8 oz. tomato juice (optional) 2 slices of brioche bread (¼ inch thick, cut into a 4x4 inch square, cut into four, then cut each one in half to form a triangleÂdredge with clarified butter and toast) 3 oz. cashew butter Pinch of white pepper Pinch of ground sea salt 5 large coffee filters ½ cup tri-colored Israeli cous cous 1 cup water 3 ounces of goat cheese For the cous cous In a 1 qt pot boil the water and add the cous cous. Lower the heat to medium and continue to cook for 4 minutes. Strain cous cous and mix with 3 ounces of goat cheese. For the tomato water Take a 5 large coffee filters and put then into the inside of a strainer. Pour the tomatoes into the coffee filters and let strain for 24 hrs. The result should be clear water like substance with a very strong tomato flavor. For the fish Take a non-stick sauté pan and put on the flame at medium heat. Add grape seed oil until it starts to smoke. Season the fish with a pinch of white pepper. Place the fish in the pan and cook 1 minute on each side and then remove from the pan. In a separate deep cooking casserole rest the fish in the dish submerged in tomato water. When the fish is ready to be served put the casserole in a pre-heated oven at 350 degrees for 3 minutes. For the tomatoes In a 1qt skillet pour the tomato water and bring up the temperature of 100 degrees. Cut the poached tomatoes in half. Put the poached, seeded, and skinned tomatoes in a small hand strainer and leave them in the tomato water for 5 minutes. For the brioche Take the cashew butter and spread in between the bread and close the two sides. Assemble the plate Scoop three ounces of the tri-colored cous cous in the center of the plate. Take the Trout out of the tomato water and place it on top of the cous cous. Strain the poached, skinned, and seeded tomatoes and place them on top of the fish. Peel oregano buds and place them on top of the tomatoes. Place the brioche with the cashew butter on the side of the fish. Use the tomato juice as a dipping condiment for the brioche, optional. Grilled Salmon in Tomato Water Notes: The amount of water that tomatoes produce depends on how juicy they are; you may need to adjust the amount you start with. If using thawed frozen peas, omit cooking them; just add with the onions and cherry tomatoes in step 5. Serve the salmon in tomato water, topped with creamy mayonnaise blended with fresh basil and lemon juice; offer crusty bread alongside. Ingredients 5 pounds ripe tomatoes, rinsed, cored, and quartered About 1/2 teaspoon salt 6 ounces purple or white pearl onions (about 1 1/2 cups) 1 cup shelled fresh peas (from 1 lb. in pods) or thawed frozen petite peas 1 1/2 pounds boned, skinned salmon fillet, cut into four equal pieces Pepper 3/4 cup cherry tomatoes (at room temperature), rinsed and stemmed Preparation 1. In a blender, working in batches if necessary, whirl tomatoes with 1/2 teaspoon salt until smooth. Pour into a strainer lined with two layers of cheesecloth (four if it's loosely woven) and set over a large bowl. Enclose nested containers in plastic wrap and chill, without stirring, at least 12 hours and up to 2 days to drain. Gather cloth edges and twist gently to squeeze out any remaining clear liquid, stopping when any red is released. Pour clear tomato water into a glass measure; you need 3 to 3 1/2 cups. Save red purée for other uses, such as pasta sauce. 2. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add pearl onions and cook just until barely tender when pierced, about 3 minutes. Lift out with a strainer or slotted spoon and rinse under cold running water until cool enough to handle. Trim root end from each onion and squeeze out of peel. Add peas to boiling water and cook until barely tender to bite, 2 to 3 minutes (see notes); drain. 3. Rinse salmon and pat dry. Sprinkle all over with salt and pepper. Lay pieces on a well-oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until barely opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes total. 4. Meanwhile, in a microwave oven on full power (100%), heat tomato water until steaming, 2 1/2 to 3 minutes. 5. Set a piece of salmon in each of four wide, shallow bowls. Pour tomato water around fish and distribute onions, peas, and cherry tomatoes in water. Yield Makes 4 servings Nutritional Information CALORIES 471(38% from fat); FAT 20g (sat 4g); PROTEIN 41g; CHOLESTEROL 100mg; SODIUM 445mg; FIBER 0.0g; CARBOHYDRATE 34g Sunset, AUGUST 2003...See MoreLess than ideal outcome. What to do now?
Comments (23)You have gotten a lot of good suggestions here. I can understand your disappointment in the shades. The color seems wrong (too light compared to the furniture and the dark framing on the greenhouse windows). I would see about staining them a darker shade, which would help them fit better in the room. I would also see about adding the same valance only (no shades to lower) on the french doors. I think it would make the room feel connected. I don't think you have room to create and unified cornice, and honestly as others have said it will only add more bulk and draw more attention to those windows. Finally, in another direction completely, have you considered adding moulding around the opening to the greenhouse area? It feels unfinished, as if there is no transition from the room to the bumped out space. Moulding to match that in the rest of the room might create the sense of an intentional doorway or entryway there. It is a lovely, sunny and airy space. Enjoy!...See MoreHow do I make these doors look less orange?
Comments (13)If you don't want to paint them, you could use an infrared paint remover to take off the urethane, or sand it off. Then oil them instead of using polyurethane, or use a whey-based polyurethane that won't age orange like that. Another option is - after getting the old finish off - to use Woca non-corrosive lye to bleach them - it won't make them white, but it would lighten them considerably. Then I would use Woca natural oil to finish them. But you could go further and use the Woca white color oil if you wanted them whiter. The Woca products are all low to no VOC, environmentally safe, etc. If you're interested, let me know and I can post a pic of a door I treated this way for our bathroom. It is a Brazilian pine and was very orange - without the added orange that aging urethane creates! I hated it, so I sanded off the urethane and treated it with both the lye and the while color oil....See More
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