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Honey Bear

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Melon hater wants to convert

I don't think I've ever had a truly ripe melon of any sort.

I really don't like the flavor of watermelons...just...ew. Honeydew I actually kinda like the flavor, but not a lot of it at once. More of a once in a while kind of deal.

I want to like them like I wish I liked avocados, raw tomatoes, raw cucumber, cilantro, parsley, etc. I WISH I could like what most other farmers and people claim are awesome...so, I hope it's a case of being picky in the sense of needing to have it be SUPER fresh and ripe. Hey, I can hope, right?

Melon hater wants to convert

boobird, I also love your name! It's perfect! I have LOTS of seed dreams I'm hoping to fulfill next year, we should talk more. Also, http://www.ars.usda.gov/is/ar/archive/jun02/lyco0602.htm that should help answer you question about lycopene.

I was actually looking at Charentais melon seeds @lawyerjen, I possibly have the real-estate for that. I was thinking of some trellis viable ones, just as Tigger and Rich Sweetness 132 from Baker Creek, the website I posted before, or some from Johnny's Selected Seeds (still perusing). If anything, I will grow them and give them to friends and family who eat them.

I hope the suggestions that you all have presented will work too!

Melon hater wants to convert

Thank you all!

I don't have a problem with texture, far from it actually. It's the flavor that gets me every time...and because I know fresh is better, I want to try to grow some and see if they taste better from that. I was looking at a lot of mini melons, the kind that you can trellis, and I think a found a few candidates that are worth trying.

@lemonfair- Thank you for the link! I'm always open for more seed sites and suggestions for seeds, so I'm looking forward to checking the link out! And thanks for the tip about water, I never thought about how that would effect flavor.

@Traveller- Lol, yeah, I usually view them like that as well, but I want to try still!

@jedd63- Hence why I want to grow some, so I can have a truly ripe melon.

@ag3208- Ooooh, I like the way you think! I'll have to try that. Thank you!

Video: This PizzaCat Has Crazy Eyes

It's also a matter of holding adult cats like that and not supporting their feet is, in essence, choking them. It makes them a bit cranky and defensive.

Sweet Ink: 7 Cool Sugar-Inspired Tattoos

I think the capitalization is the same thing as when people get tattoos in English, such as Sugar and Spice. We still capitalize them, and I'm sure they do in other languages.

Where to Eat in Your College Town

Umm, where's Ann Arbor for University of Michigan? Where's Lansing and East Lansing for Michigan State? Detroit for Wayne State? Hell, where's Michigan period? I noticed many other great places were also missed...

Video: Time Lapse POV Pizza-Making

That was fun to watch! And, of course, because I'm weird, what I noticed the most about the video was the awesome music playing. It went very well with the guy's pizza making (which was also amazing). What is that song playing in the video?

HD Photo of the Day: Hambone the Puppy Puddle

He looks so...crushed, dejected, bored, and thinking "Why am I not getting all of the pets/love and food? *sighs*"

World's First Lab-Grown Burger Unveiled Today

This is wrong on so many levels. This is putting a band-aid on problem instead of FIXING IT. People talk about helping poor countries, or ones that have suffered natural disasters, with a product like this. Or, how they could just add whatever nutrients and flavorings that it needed to make it taste more 'realistic' and tastier. No. No no no no no. That is not helping anyone in the long run. It's giving major corporations more opportunities to make a buck and not care about fellow humans.

I can easily see people turning to lab grown food because it's "easier" than taking the effort needed to heal our planet and make it so the people CAN grow their own food without causing harm to it and to others. Why help rebuild the forests and ecosystems from mass deforestation for people's obsession with beef? We'll just keep doing it AND make lab grown meat! Wait, you want us to encourage proper nutrition, less meat and more produce, and to encourage farmers and local sources? Nope, we have the technology to grow our own food, we don't need that! (Hyperbole overload, yes, however, I can easily see this happening. Money makes the world go 'round, and this project needs funding from somewhere. Right now Google is helping, but for how long? Watch as major meat companies see dollar signs at this opportunity.) How would they even regulate this? This seems like a regulation nightmare on where to get the cells needed to start this, how much needs to be made, what kind of profit could be had from this, etc. This infuriates me when people try to come up with alternative food sources and trying to feed the hungry and poor, and instead spend ungodly amounts of money on something like this that "hey, it'll be cheaper and more cost effective later!" when "later" can be YEARS down the road (in this case 10-20 years), and doesn't help sooner. Yes, some really helpful ideas take time, but this just screams wrong to me on so many levels. We could be using that money to fund projects to help farmers all around the world, to help educate, to help charities. So many things! Instead...this.

ALSO, scientists are now discovering that genetically modified organisms (GMO's) are actually harming humans with a plethora of diseases. However, these scientists are claiming that this product isn't a GMO as well. As Shirley S. Wang from the Wall Street Journey quotes from Dr. Post on the subject, "Lab-grown beef isn't considered a genetically modified food because the cells in the meat are derived from the same stem cells that grow into muscle cells in cows. Dr. Post said such meat should be as safe as regular beef but that it would take years to know the effect on humans." (Article quoted)

That's pretty much what they thought of GMO's as well way back when. Now look at what's happened. Cancer, deformities, brain function impairments, and more in that lovely little Pandora's Box. Makes me wonder what new Pandora's Box they could discover with this new gem, if it takes off, in all those years down the line when people have consumed enough and for long enough to have their bodies react to it and see the results.

This is one more step in losing our connecting with the Earth, with our food, and with our fellow humans. We need technology to step forward, to improve and repair. However, we also need to look back to our roots and see where real food comes from, how we can interact with it, and help others do the same. This, right here, is what will help save our planet and people. When to turn to the labs to create something that should have had a history, a life, maybe even a name, and lovingly raised to have a good life? It's almost the same as what we have now. Factory farms, inhumanely treating animals for our cheap consumption. Antibiotics injected in to them, growth hormones, and more. It's more of the same, without the guilt that everyone ignores in the mega grocery stores when they buy meat.

This is not fixing the problem of helping feed and heal the planet. It's putting a band-aid on the problem, claiming it's fixed, and ignoring everything else going on as well. Because, with this, it makes me wonder what else they will grow in a lab, or create to replace something that doesn't need replacing...and that honestly terrifies me.

Now, a CYA moment. These are my own personal thoughts/opinions, I am not paid by anyone. I have strong feelings on this matter, and I am sorry if others feel offended or irritated by what I said, and I apologize for that reaction. However, I will not apologize for my thoughts. I am not directing vitriol towards anyone, and have not directed this post at anyone either. If I have made a mistake in my info presented and briefly researched, please tell me.

And now, at 7:25am, it's time for bed.

Cook the Book: 'Little Jars, Big Flavors'

Raspberry anything, honestly. I am addicted to raspberries. Oh, and figs. *drools*

Bake the Book: Cooking with Flowers

Roses and lavender. I love anything fragrant, but those two hold a special place in my heart.

Cook the Book: 'Mastering the Art of Southern Cooking'

This is a really, really hard decision for me...

I want to master French, Italian, Japanese, Chinese, and Korean cooking, honestly. (See why I had such a hard time narrowing it down?) However, I'd have to say right now, my top priorities are Korean and Italian. Chinese and French are VERY close seconds!

Video: Making Ethical Foie Gras in Spain

I love how he views it as a sacrifice, and how it's almost a ritual. He takes every measure to make sure that the animal has a good, happy, healthy life. THIS is how you farm!

My only question is, he said that he only produces foie gras, what about all of the meat that's left afterwards? He may not sell it, but what does he do with it? He seems like the kind of farmer that would not waste any part of the animal he so lovingly raised. I'd love to know more if anyone knows!

Win Pop Chart Lab's Worldwide Cheese Wheel Poster

Bleu cheese! We're both funky, tasty, an acquired taste, love spicy, sweet, and savory foods, and stand out both with looks and personality!

Don't Forget To Share Your Sweets!

I want to know the recipe for what you have pictured! Yum!

Cook the Book: 'Hiroko's American Kitchen'

Whenever I'm making a soup and something is missing, I add rice wine vinegar, or soy sauce. Whenever I want to marinate a meat in something tasty but different, I use miso and miren. I use soy sauce in place of salt in most things as well. I LOVE Asian cuisine!

Open Thread: What's One Food You Wish You Liked?

I'm definitely with you on raw tomatoes. For me, it's partially a texture thing, and partially taste. Those slimy seeds...ugh...I call them frog eggs. The taste? I just simply can't do it.

Zucchini, cucumbers, cilantro/parsley, and squash are others that I have a hard time with. Just...just no. Unless it's pickles. Then it's ok.

Father's Day Giveaway: Win a Baking Steel!

Extra large, pepperoni, ham, and bacon, well done, dry crust, with a side of Molson Canadian beer.

Bake the Book: Bakeless Sweets

I have two flavors of gelato that I go for the most: earl grey (flavored with real tea), and honey with lavender. Combine them, and you have spring in your mouth. I crave it all the time!

Father's Day Giveaway: Win a Jumbo Cowboy Chop Steak

My dad is a pure carnivore, and the only vegetable he'll eat is potatoes...considering he claims his favorite vegetable is duck, you may understand what I'll serve with it. Sauteed new potatoes in duck fat with some french salt and freshly ground pepper. Simple, amazing, and delicious. My dad definitely deserves that, and more! I love you Dad!

Open Thread: What's Your Favorite Chinese Takeout Order?

Crab Ragoons, pot stickers, Hunan Beef/Chicken, Yu Hsaing Chicken, or Chicken Pan-Fried Noodles with mixed veggies.

Bake the Book: Tobacco Cookies

The idea of infusing tobacco in to food is very interesting to me, considering we've been infusing tobacco and it's products in high quality drinks and flavor them to taste like food, and I would love to see more recipes featuring this idea, however...that cookie doesn't look appetizing to me. I understand it's about personal opinion and all (and the thing about an opinion is that it's the person's point of view/feelings on a matter, no right or wrong), but I would be VERY hesitant to try one of these cookies. Maybe a nibble. Maybe.

Cook the Book: 'The Adobo Road Cookbook'

My family's cooking heritage is very European. I come from German/English stock, and it definitely shows in our traditional dishes. Yorkshire pudding, bratwurst, sauerkraut, and more.