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Honey Bear

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!

Cook the Book: 'Flour, Too'

CUPCAKES!!! Any and all kinds! I

Open Thread: How Do You Say These Food Words?

Oh, this thread could get dangerous...

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.

Melon hater wants to convert

Hello all!

I should mention that I'm not exactly a melon hater...more like a disliker of melons. I really, REALLY want to like melons though!

So, my question to you lovely people, is what kind of suggestions do you have when it comes to new variety of melons to try? I really dislike watermelons and cantaloupe, but I mildly tolerate honeydew. I would like to grow some of my own next year as well, and have been looking on www.rareseeds.com for possibilities.

Any suggestions? I would be greatly appreciative!

Food to comfort in hard times

I'm curious.

What do YOU cook when you're experiencing heartache, pain, loss, or just plain loneliness?

I'm going through a lot currently. Right now, anything baked has been calling to me. Be it savory or sweet, the oven has been my sanctuary. Cheesecakes, baked pasta, baked chicken, baked...anything.

For that matter, what do you crave to eat? What comforts your body and soul during times like these?

I'm currently craving anything my Mom made for me growing up. Which, involves a lot of baked things, now that I think about it. And chinese.

So, in conclusion, please give me your comfort foods.

How to cook for someone who has lost most of their taste/smell

I've just started dating someone who I completely adore, and being a major foodie, I asked him what his favorite foods/dishes are. He apparently had most of his nasal cavity crush, so not only can he not smell, 90% of his taste is gone.

My question, is how do you cook for someone who loves food, but can barely taste anything? Are there recipes or tricks anyone can recommend to help make something for him that he can actually enjoy?

I'm just kinda baffled as to what to do on all of this. Any help would be GREATLY appreciated!

Recipe suggestions for Banana Apple Bread

Ok, I've got some bananas that will be perfect for banana bread either tonight or tomorrow, and I also have a lovely Honeycrisp apple. I like to experiment, and I figured I'd combine the two. However, I'm not quite sure if this will completely alter the bread in the end to the point where it won't back properly, or just go with it and see what happens.

Any suggestions/tips/stories you can share with me?

Experiments Gone Wonderfully Right

I love it when an experiment turns into something delightful. Today being Mother's Day, I was fortunate enough to spend it with my Mom. We were relaxing after eating a big brunch, and I had a sample bottle of not so great limoncello. I decided to mix it with a few things on hand, see if that can help it. I looked in the fridge, and saw we had some strawberries. Perfect! Lemon and strawberry work wonderfully together, so I washed and sliced about three of them and added them to a short glass half full of ice. I realizing that I wanted something else in it, so I started rummaging in the kitchen again, looking for something fresh and spring/summery. I started looking at the herbs in the fridge, and saw we had some fresh basil. I grabbed a leaf or two and start shredding it, adding that in with the strawberries in the glass. I poured the limoncello into it, stirred it for a bit, took a sip...and realized that my experiment was wonderful. The strawberries made the limoncello go from being ok to being rather nice, adding a sweet tartness that helped it considerably. The basil helped the drink seem fresh and not overpoweringly sweet, adding that little bit of oomph I was looking for to tie it in all together. My Mom loved the drink too, which made me happy.

So, my question is, what are some of YOUR happy experiments, drink or foodwise? What made you have a "Stand back, I'm about to use SCIENCE!" moment, and succeed?

Let's Expand Amanda Cohen's List of Kick-Ass Female Chefs in NYC

Last week, some food folks got talking on Twitter about the dearth of female chefs featured in New York food events—and the press's often inadequate coverage of female chefs' work. That got Dirt Candy chef and blogger Amanda Cohen on the case in a standout post last Friday. The claim: it's hard to find awesome female chefs for events and stories in New York. Cohen's response: nuh uh! More

How to Infuse Your Booze With Halloween Candy

Quick: look over both shoulders. Are the kids out of the room? Great. Then listen up: you don't have to let the kids take Halloween away from you anymore. Once the kids are asleep, your Halloween can really begin, with these awesome (and weird) candy-infused spirits. The basic idea: take popular Halloween candy, dump 'em in a jar full of hooch, wait until it tastes great. More

The Food Lab Redux: How to Make the Perfect Bowl of Tonkotsu Ramen

There's no two ways about it: making ramen—and I'm talking tonkotsu, the rich, creamy pork broth of Japan's Kyushu region that leaves your lips sticky and your belly happy—is not an easy task. Each element takes time to prepare before they're ready to combine in the bowl just before serving, and some of those elements take hours or even days if you want to do it right. From the creamy pork broth to the soft-cooked egg to the meltingly-tender slices of pork belly chashu, we've painstakingly tested each and every variable to produce recipes that are guaranteed to deliver supremely slurpable bowls to your own table that will rival the best ramen-ya in the world. More

The Serious Eats Guide to Ramen Styles

With the amount of regional styles and specialities out there, we're not even going to pretend that a comprehensive style guide to all of the ramen in the world is possible. But we can dive deep into ramen broths, soup bases, noodles, seasonings, toppings and oh-so-much more to give you something to noodle over. More

29 Recipes für Oktoberfest

The 180th annual Oktoberfest is currently underway in Munich, in all its heavy, beery glory. But if you're not able to make the flight over this year, here are 29 recipes that will help you recreate Bavaria's most famous beer festival at home! More

Serious Entertaining: Pick Some Apples Already!

Apple picking season is here, which for me means that I'll end up with way, way, way more apples than I need because who can resist filling up those bags when you're dragging that wagon around the pick-you-own orchards and you're finally tall enough to reach all the good apples that are above kid-picking level? Here's how to host yourself an all-apple meal. More

Share Your Sweets: Apples

Fall means apples, and apples mean so many things: pies, doughnuts, cakes, cider milkshakes, and oh so much more. With temperatures dropping, there's nothing better than a warm apple...well, just about anything. See the SE community's favorite ways to use the fall fruit in the slideshow above. More

Serious Entertaining: A Dim Sum-Inspired Chinese Food Party

Why settle on one dish when you can sample dozens? Oh right, NO REASON, that's why. Enter dim sum, the ancient Chinese art of making a whole lot of damn fine food, served small plate-style at exceedingly affordable prices. It is, at least through my humble, New-York-Jew-tinted glasses, the shining jewel in the Cantonese crown. But it's a pretty epic feat to tackle a real dim sum menu in your home kitchen, and one we prefer to leave to the pros. Instead, we've got a DIY menu designed to pack a whole bunch of our favorite Chinese recipes into some delicious, dim sum-sized packages. More

Cereal Eats: Do You Cook Or Bake With Cereal?

Hola there, Cereal Eaters. Looking to get your input today. Seen some very nice looking cereal recipes gracing the site and it got me thinking: why don't we talk about cereal recipes more often? Yes, we all love Rice Krispies Treats, but surely there's got to be another great cereal idea out there? I must admit, the most creative I've ever gotten was making the quick microwave version of marshmallow cereal treats using Cinnamon Toast Crunch. Here's a few goodies from the Serious Eats recipe archives. More

19 Southeast Asian Recipes We Love

Southeast Asia is home to an incredibly rich food history. From French colonial-inspired bánh mì to Singapore's iconic chicken rice to creamy Thai tom yam kung soup, this is one cuisine that embraces enough flavors to satisfy any palate. Here are 19 recipes to get you started! More

Serious Entertaining: A Classic-but-Slightly-Updated Rosh Hashanah Menu

For every Rosh Hashanah my grandma cooks up the same recipes. Don't try suggesting that she do otherwise. My mom's suggestions of couscous instead of rice last week was swiftly dismissed. So, itching to break free from the loving (but tyrannical) rule of my grandma, I've put together a menu for those who might want something a little bit different for the holiday, but also don't want to incur the wrath of bubbe. More