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Raw Ingredient and Mise en Place porn thread. - Page 214

post #3196 of 3629
Quote:
Originally Posted by mgm9128 View Post

Fish looks really great. How many pounds?
6.
post #3197 of 3629
Thread Starter 
Quote:
Originally Posted by mgm9128 View Post

A new contender has appeared.

Produce photos should probably all go in the California Appreciation Thread
post #3198 of 3629
Quote:
Originally Posted by shibbel View Post

6.

Nice. I think he told me the biggest he can get are 18 pounds, in case you ever need to feed a crowd.
post #3199 of 3629
Quote:
Originally Posted by mgm9128 View Post

A new contender has appeared.
those murcotts, when they're well-grown and picked ripe, are about as good as a mandarin gets.
post #3200 of 3629
Quote:
Originally Posted by foodguy View Post

those murcotts, when they're well-grown and picked ripe, are about as good as a mandarin gets.

They are much better than the sumo, but still not as great as the satsuma. You crazy Californians and your hybrid fruits.
post #3201 of 3629
Thread Starter 
Quote:
Originally Posted by mgm9128 View Post

They are much better than the sumo, but still not as great as the satsuma. You crazy Californians and your hybrid fruits.

Hey, whatever gets you into the carpool lane.
post #3202 of 3629
i prefer not to judge.
post #3203 of 3629
Quote:
Originally Posted by mordecai View Post

Produce photos should probably all go in the California Appreciation Thread

Seriously. Assholes.

biggrin.gif
post #3204 of 3629
AppleMark
post #3205 of 3629
Quote:
Originally Posted by b1os View Post

We don't have sumos here, nor satsumas (or at least they always sell clementines and I'm not really sure how to discern them). These are the best I can get right now, clemenvillas (a hybrid of clementines and tangellos (a hybrid of tangerine and pomelo or grapefruit)) from Spain.

Crazy. Six of the ten were very flavorful, three were flat in taste. One began flavourful and ended extremely sour, like lemon sour. I wonder whether the grapefruit of the tangello came through, or it was some sort of mutant. It was crazy sour, yet also ripe.
post #3206 of 3629
AppleMark
post #3207 of 3629
post #3208 of 3629
AppleMark
post #3209 of 3629
did you stage already?
post #3210 of 3629
Quote:
Originally Posted by b1os View Post

Crazy. Six of the ten were very flavorful, three were flat in taste. One began flavourful and ended extremely sour, like lemon sour. I wonder whether the grapefruit of the tangello came through, or it was some sort of mutant. It was crazy sour, yet also ripe.
there's not a lot of variation genetically ... much more likely some were picked too early.
growing a great piece of fruit isn't hard:
1) right location and climate
2) right variety for that location and climate
3) best agricultural practices for that variety in that location and climate
4) perfect harvest point ... not too early so its sour; not too late so it's foxy
5) packed properly (cooled immediately, handled gently, etc)
6) shipped properly
7) sold quickly so it doesn't sit around and develop off flavors.
and those are just off the top of my head. and not in order of importance. honestly, i'd say they're all important, but no. 3 is key ... i'd rather have a mainstream commercial variety grown by a good farmer than a super variety grown by some lunkhead.
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