Best Evelyn substitute?
Nicole G. (6B Inland WA St.)
last year
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WANTED: evelyn,rose
Comments (3)Welcome to Garden Web! I see it is a patented David Austin rose. It is available at davidaustinroses.com for $19.95, and also at Heirloomroses.com for $16.95. The heirloomrose site stated that they are only mailing to zones 7 and up at this time of year...others will be mailed in the spring. She (Evelyn) is a real beauty. Sue Here is a link that might be useful: Evelyn at Heirloomroses...See MoreBest Hardy Substitute for Lemon Juice: Thomasville vs Ichang
Comments (19)Thank you all so much for the input, appreciate it. I think I am more interested in knowing the specifics of the fruit traits. I want to use as a lemon/lime/Seville sour orange substitute for the juice for salad dressings, drinks, seafood seasoning. I can definitely wrap it up in burlap and such even xmas lights for the first couple seasons or bring it indoors like the rest of my citrus the first couple winters. Eventually though I want to plant it in warm microclimate spot I have for it in zone7a. I assume all these have fragrant blossoms typical of citrus which is also a requirement? I did get to speak with Mckenzie farms forgot to ask if these all have fragrant blossoms or if any stand out for blossom fragrance. I think Ichang may have the largest and most fragrant blossoms. But the others should have fragrant blossoms too? So basically the most important thing to me to is: juice quantity, juice quality (no offtastes/bitterness/astringency or extremely little), and blossom fragrance. Here are my notes based on sleuthing: Yuzu- Only real problem is here is juice content is so small- sounds like a teaspoon per fruit due to both small fruit (think 4,5 cm diameter tangerines as standard size) and also very thick peel, lots of seed, and occasionally dry. I am confident the QUALITY of the sour juice is good--as it is a classic culinary juice. Aromatic, zesty juice. The rind is awesome on these, but I have no interest in rind. It sounds like per fruit it's almost a 1:6 ratio Yuzu juice to lime. Do I really want to be juicing 6 fruit every time I can just a lime or one of the below 2? Maybe if the juice is that awesome--which it could be. Shangjuan/Ichang lemon- Large fruit with 1/2 cup sour juice! Very seedy, thick peel, but still gives 1/2 cup sour juice which is a lot. The quality is suspect--some say it can used as lemon, some say it is way too sour and caustic like straight up vinegar with no citrusy flavor/zest/aroma. So maybe juice quantity over quality on this one. Also I think I read it doesn't keep well? Thomasville Citrangequat- seems like the best option and a compromise. A 4cm x6cm fruit rough standard size (close to size as Yuzu, but oblong shape) but is juicy, not insanely thick skin, not insanely seedy. Not sure how much juice it offers per fruit--but is described as juicy and I'm sure it is more juice at least than the Yuzu. The quality sounds good too and may be like the Seville sour orange with some orangey flavor in the sour juice. My main concern with this one is if it's only juicy when RIPE--to my knowledge citrus gets juicier as it gets ripe. Most people suggest using underripe Thomasville as lemon substitute--are these relativey DRY sour wedges though? The descriptions of juicy are surely describing the truly ripe fruit which I will not count on getting in zone 7a nor do I desire. I want something that is juicy when it is sour (like a lemon/lime/Seville sour orange), not dry when it is sour because the sourness is due to underripeness (like an underripe standard sweet orange--those are a bit dry.). So overall, I think thomasville wins for me, but a taste test would help since I'm nitpicking on the quality traits--I may try to taste test some in November. Also thomasville sounds like it's a half notch hardier than Ichang. If anyone else has anymore info or thoughts that would be great. Remaining questions- Blossom fragrances? How much juice can you get from a sour underripe thomasville?...See MoreSubstitute or no substitute for????
Comments (20)I'm with you, Ann. I never liked cold milk & dry cereal when I was a kid. And I didn't like sweet things for breakfast either. Pancakes & waffles never appealed to me. My mom always made something savory for my breakfast on school days. I'm also not a fan of the "just get used to it" club. There's a danger that the sense of deprivation will be so strong that it will eventually undermine any efforts to improve the diet -- all motivation will be lost. I think it's really important, when someone is on a restricted diet of some kind, to find foods that the person really enjoys AND are within the limitations. I think the idea of finding other breakfast foods that your husband can enjoy is a good one. I'm speaking from experience because my husband is on a sodium-restricted diet. Believe me, I work my tail off coming up with tasty low salt versions of the salt laden foods he used to enjoy. Otherwise, he wouldn't be able to stand such a limited diet. Making the switch from half & half to skim milk is probably too drastic. Perhaps just going down one notch to whole milk for a while might be helpful. As others have suggested, a slow & gradual change might be best. Then go down to 2%. That might be a far as you can take it. Once you get below 2% milk, you lose a lot of flavor & texture....See Morebest butter substitute??
Comments (37)Some want to scream and shout for the sake of hearing themselves scream and shout I believe. A friend's daughter went to a doctor who told her to go with the "if your grandparents didn't eat it, don't eat it" type diet. However the doctor also cautioned a few things. First, white flour and sugar are the whipped puppies in todays diet planning, however granny and gramps sure ate a lot of it and 200 years ago they ate it too. The interesting thing he said was apples and many fruits for the most part are *out*! Why? Granny and gramps ate apples, but not the bastardized hybrids we have available today. Same thing was specified with grapes. Think about chicken and turkey. Nowhere near what they were even 50 years ago to say nothing of 200 years ago. Another interesting one was go ahead and drink coffee if you want, just don't drink decaf. Reason is what they do to it to decaffeinate it. Rice an potatoes are basically out in most weight-loss diets anyway but there too, not what they were before. And so on. So if you *truly* wanted to abide by such a diet, I'm not sure what you actually could eat. Even much of the home grown items would be out since they're genetically modified. I tend to think that moderation is still a good guideline. I doubt any doctor or nutritionist will say a pat of butter will kill you and sometimes the treats are important. Even many diabetics can have a sugar treat on occasion. People die. Period. Someone can get hit by a butter truck and one could blame butter I guess! Like I said before, much depends on the purpose of a changeover. Could be other alternatives than cutting it out completely....See MoreNicole G. (6B Inland WA St.)
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