Lose taste/flavors after hysterectomy ?
9 years ago
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Flavor King pluot
Comments (37)Much thanks to this forum for "calling BS" regarding the lack of apricot flavor tones in pluots. You guys rock! I was actually working my palate a bit to try and find at least a hint of apricot. No dice. That said, one of the key attributes of a patent is that the patent holder has to reveal the details of the secret. By revealing the secret the patent holder assures that the secret cannot be duplicated for the duration of the patent. If you review the FK patents you'll see that the apricot parentage is indeed miniscule as it comes from multiple plumcots. Note the following from the FK patent: "The female parent with the field identification number 29EB30 was a selection that originated from a cross between Mariposa Plum (U.S. Plant Pat. No. 111) and a selected plum-cot seedling which originated from an open pollinated Red Beaut Plum (U.S. Plant Pat. No. 2,539) seed. The pollen parent with the identification number 42GA580 is a plum-cot selection which originated as a seedling from seed of an open pollinated Red Beaut Plum tree that had been grown from budwood which had been irradiated with cobalt." These fruit could have just as easily been called "Frankenplums" with the multiple crosses and cobalt irradiation. I don't see any of this being clearly defined in the DW literature. Here is a link that might be useful: Flavor King patent...See MoreDoes Mint Lose its Flavor?
Comments (4)The prevailing thought is that herbs are tastier/stronger in flavor when they are a bit stressed and dry. So yes, I would expect a tastier herb as the summer progresses. Don't give up on your mint! It has been a wild spring here. Record rain, late cold temps delaying spring growth by weeks, record high temps monday (90F) but tonight low 40's F predicted. It has been hard to get the warm season plants and gardens going. FataMorgana...See Morebest flavored of the "super hots"
Comments (29)I deal with people who love all kinds of peppers. There are some I don't like that people love, so this is just my opinion. First of all, I just don't like the taste of scorpions. They seem to have a harsh taste. Red brain strains taste way better. Yellow brains have a good taste as well and are the hottest yellows I grow. Regular yellow 7s are good but they have a slightly watered down taste in comparison to YBSs. I think Fataliis are going to be hard to beat for taste, for a yellow. My favorite right now for a red, is the 7 pod Primo and to me, is the hottest red pepper I have tried, and I have had reapers, lavas, and jigsaws. Of course all of these are twice the heat as your comfort zone. I've tried all kinds of chocolates, bhuts, scorpions, habaneros, lavas, brains, and douglahs, and it hard to match the taste of a douglah. It has a smoky, nutty, taste, for about 20 seconds and then the time release heat goes down in your throat and feels like lava for about 10 minutes. If you are liking the below 1m heat levels ( which most people use as a guide into the super category ) you may like the chocolate habanero. It is less complex as the douglah, but it is very mello in comparison. It makes great powder! Chocolates do better in general as powders, more than fresh, and also with powders, you lose the searing heat of the fresh peppers and you can just use a little bit in your food, which is easier to control. Me, I carry my Primo powder to almost every restaurant I go to....See MoreFlavor -- Acid Sweet Fruity -- Golden Gem Hybrid from Park's
Comments (4)Jan and Dave, You both use the term "complex." What does that mean? Is it the same as "balance", which after googling some more, I have learned is not too much sweet or acid, as in wine. Or does complexity add something else? By the way, I found a free glimpse of a paper indicating that high acid and high sugar together do in fact correlate with high flavor. I also learned that the acid content declines once the tomato ripens past "breaker" stage, whatever that is. Maybe that explains why I don't like tomatoes after they have been sitting out for more than a day or so, unless they were green when they started. It would seem that you need to eat a tomato once it is ripe, because left out it loses acid, and in the fridge it loses sugar! The black tomatoes came up when I googled "complex tomato flavor," along with a few others I can add to the list. I should search the forum with that term. Black Cherry for example. BTW, I am looking for early tomatoes, and also for varieties that will live through the hot summer and start bearing again in fall. We have a long spring and a long fall. Thanks so much for the recommendations and comments on my list!...See More- 9 years ago
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