Anybody remember this? Cooking Forum CD, May 2005
11 years ago
As part of my ongoing years-long decluttering project, I'm currently going through all my clipped recipes. Inside the box I found this CD, apparently from May, 2005. I have started to go through it to see what recipes I might make. Lots of great old pictures of members at that time. Anyone else still have this memento?
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11 years ago- 11 years ago
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Hardy Grass Thread - 2005
Comments (66)Pudge, I don't think that the reason your Ruby Grass failed to bloom has to do with the length of the season. They were started here in March and as you can see from the photo below, they are in bloom. The biggest problem with this grass is that it requires consistent heat to bloom. I grew it last year and it didn't bloom at all (or very weakly) even though my transplants were very large. But last summer was very cool here and the night temperatures were generally between 15 and 20C. This year we had heat here (and loads of it). July & August was consistently between 29 and 35 C. Our night temperatures hovered in the 20s and itÂs still hot. I took this picture at the Botanical Gardens on August 28th. I am disappointed with this grass since although they are beautiful, they are invasive in warmer places and in cooler locations they don't bloom well. Think IÂll stick to Stipa tenuissima or Pennisetum setaceum. Marilena...See MoreReview of Peppers Grown-2005 Season
Comments (18)Sorry about the double post, I realized I didn't answer Honu's question. Honu, Aloha! Honestly, I cannot say I have had the pleasure of trying a Hawaiian chile. Someday I certainly will if I can get my hands on the seeds. Regarding your question; I will split it into two parts. First, as far as heat, heat is a somewhat subjective thing. Now, it's true that no one on earth would day that a bell pepper is hotter than a chocolate hab, but different species of capsicum have different types and ratios of capsaicin. Therefore, if someone has only eaten habaneros (capsicum chinense) their whole life and then bites into a manzano chile (capsicum pubescens) they would certainly find it hotter than someone who has been eating manzanos their whole life. For instance, I can bear habaneros but choke like crazy on jalapenos, which have lower levels of capsaicin but a type of capsaicin I am not used to. Capsaicin is a vanilla-like compound (no kidding) that binds to the pain receptors in your mouth. I'm not quite sure what happens to build tolerance (perhaps an increased level of some certain enzyme?) but something makes eating a certain type of chile more bearable after a while. That being said, I have read HPLC (high performance liquid chromatography, which involves the extraction of capsaicin from the sample pepper and the direct measurement of the level) reports on some of these chiles, and nothing compares to the amount of capsaicin in the capsicum chinense species. They have a very high level of capsaicin compared to other peppers and HPLC is a much more accurate and less subjective method of measuring heat than the scoville units test (a dilution test). The hottest capsicum chinenses that I have tried? Trinidad scorpion, chocolate scotch bonnet, chocolate habanero. I have a friend who claims the USDA datil is the hottest thing he has ever tried (out of I would guess hundreds of different chinenses) and another friend who swears by something called a trinidad 7-pod (also known as a 7-pot, the name being a derivation of the fact that one pepper will season 7 pots of soup, go figure). With that, we will see what comes for me in the future but I can say this: the red savina is not the world's hottest pepper. Regarding taste: that's a tough one. I like the more fruity, citrusy chinenses over the smoky ones, and don't like the taste of annuums that much. For annuums, pequins and long slim cayennes are nicely flavored and pretty versatile. My favorites are obviously the chinenses though, and if I were to pick the best tasting they would be, in no order, limon, fatalii, datil, caribbean red hab, chocolate hab (quite smoky but still very nice), billy goat, true scotch bonnet, devil's tongue, red hab (wonderful!), yellow hab (like an incredibly hot datil), grenada scotch bonnet, scotch bonnet, red (from tomatogrowers). Of these if you are looking for something a bit milder and not so explosive stick with scotch bonnet, red, yellow scotch bonnet, and limon, I think they are bearable. If you are looking for something mild but still good tasting go with aji dulce #2. I hope I didn't overanswer your question. To trim it down to five chinenses would certainly involve limons, datils, caribbean reds, fataliis and chocolate habs, but that does not do justice to the wonderful flavor and versatility of some of the others I have tried, which are just as delicious but not as brutally hot. Good luck with chile growing and if you have any other questions let me know. Mark p.s. we did have a humid summer this year, very humid in fact, and the chiles did well. I don't know if humidity affects them as much as heat, and certainly fertilizer and water level affects them as well. Basically, the more stress the hotter the pepper, but I am in NJ so we are not usually incredibly hot or humid. Peace!...See MoreUPDATE: Cassie's August Check-In for 2005 Swap
Comments (69)Rainbow-- Thanks for the compliment. I'm really proud of how these beds turned out, especially in light of the fact that they were A LOT of work. The ground was so hard and compacted when I started that I had to use a grub hoe to break it up...my tiller wasn't doing much more than skipping around on top of the ground--and that was AFTER I'd been watering the beds daily for about 2 weeks prior to starting on them. The towers at the end are rose trellises. I have "Buff Beauty" climbing roses planted at the bottom of them, although you can't see them real well in the pics...the plan is for the roses to grow up and cover the towers. Well, that's the plan, anyway *grin*... Best, Cheryl...See MoreNo-Cook or Simple-Cooked Pasta Sauces
Comments (18)I really don't like Spaghetti Sauce that not cooked to long. Reminds me of the way they did it in the Army. Heat the tomatoes and dump it over the Pasta. Why have a no cooked sauce when you can make a large batch , when you have the time and freeze it in portions, with meat. Here is a meal that is very versatile. It is a traditional old Italian dish , that can be added to and prepared in 20 minutes Spaghetti with Garlic and Oil Aglio E Olio translated is Garlic and Oil Ingredients: For 2 to 3 Servings ½ pound of Spaghetti #8 or #9 ½ teaspoon of garlic powder or 3 cloves chopped ¼ teaspoon of Onion Powder 1 tablespoon chopped Parsley 1 tablespoon of Basil ½ teaspoon salt ¼ teaspoon of Black Pepper ½ cup of Virgin Olive Oil Grated Parmesan or Romano Cheese ( sprinkled when serving ) 1. Cook the Spaghetti until al dente ( 8 to 10 minutes ) 2. While the Spaghetti is cooking, put the Olive Oil into another pot, large enough to hold the cooked Spaghetti add 1/3 cup of water or Chicken Stock, the Olive oil, and all the Spices. Simmer very low, about 8 minutes. 3. When the Pasta is cooked , Drain the water and add it to the pot with the Spices and Oil. Mix well and add whatever spices and salt to taste. Put this in a serving bowl and add the Grated cheese An alterative is to add sliced and cut Green Peppers to the Olive Oil first and simmer until tender. As in step 2. Then add the spices and continue thru Step 3. Beat an egg with some of the Pasta water (not hot) and add to the Pasta and mix well, before placing in the serving bowl. Cooked Broccoli can be substituted for Green Peppers. Or both. Bon Appetite !!! Here is another: Hi Everyone: I did the Red bell Pepper thing again tonight . I simmered Roasted sliced Red Bell Peppers and 5 Garlic cloves chopped, in 1/4 cup of Olive Oil. Loaded it with Chopped Parsley, Basil Flakes ( the top fell off, so I added a little more Basil ) pinch of Oregano, onion powder , Black pepper and a pinch of ground red pepper. Meanwhile , I cooked 1/2 pound of spaghetti #9, drained it and put the pepper mess on this and mixed it. While the spaghetti was hot I beat an egg in 1/2 cup of warm water with 1 teaspoon of Chicken Soup Base and dumped this on top and mixed it good, with some grated Parmesan Cheese and salt to taste. The egg mixture makes a thin sauce. Added more Cheese when served. It was delicious!!!!!!!!! You have to try it. LOU ...See More- 11 years ago
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