Lose taste/flavors after hysterectomy ?
norsetex
7 years ago
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7 years agoSummer
7 years agoRelated Discussions
Which veggies taste bad after bolting?
Comments (1)Cilantro gets a bit bland as well as basil. I've found that spinach gets terribly bitter too....See Moretaste test results
Comments (18)Peppers: 5 varieties, all tasted at the green and (hopefully) mature stage. All sauteed lightly in oil ('fried') - we'll probably do tests under other preparation methods, and we'll definitely test the ripe peppers when they change color. (Several of them are probably not at their best green.) Cayenne Long Thin and our Sweet Banana Peppers were still too immature to try, and we left out the Jalapenos at the last minute because there wasn't room to keep another variety separate in the pan, and we know what jalapenos taste like. These results aren't as straightforward, as we liked some peppers for different reasons/purposes, so there were some ties. Variety SO's Rating SO's Comments My Rating My Comments Pasilla Bajio -100 He actually spit this one out! "Tastes like a rotten cabbage" 3 No sweetness, deep bitter pepper flavor Black Hungarian 1 good amount of heat for eating (rather than seasoning) great flavor 2 mild heat, nice and fruity! Aruba Cubanelle 1 Always our favorite, but walls were a bit thin 1 I can't say eough about cubanelle peppers - they're just so good. Jimmy Nardello 2 probably better red 2 doesn't beat the Cubanelle, at least not green, but nice complex flavor Ozark Giant 1 nice thick meaty bell, a bit sharp 4 tastes like a bell pepper - blech. ~emmers...See MoreFlavor 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 MoreGarlic losing flavor when cooked?
Comments (4)My thoughts: Until it cures to the point that the skin is dry around the inner clove, garlic still in the 'fresh' state. As you found out, fresh garlic loses it's flavor very quickly when cooked. Add it towards the end of cooking or use it raw if you want more bite. When your garlic cures for about 6 weeks or so, depending on conditions, it'll have more bite to it and will continue to gain in storage. Keep in mind that Italian late and german white are both only mild-medium flavored garlics and will never be super potent. -Mark...See Morerhizo_1 (North AL) zone 7
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