Daniel24's Profile

I was wondering about that, too, since cheddar + apple is the classic pairing.

According to Mirriam-Webster, to clear up confusion, it looks like people either pronounce the middle "i" as "ee" or "ay". Dictionary.com suggests that you can also use a schwa (the sort of "uh" or sometimes the "ih" people refer to).

Other variations include saying "kawl" or "kahl", i.e. whether or not you use a diphthong.

For the record, I just discovered "pasta al cavolfiore". Try it. You won't regret it.

I swear I've seen iron chefs bring broth or something to the judging table with aromatic herbs under the plunger. Struck me as a good idea.

Maybe cider, too, if you put cinnamon sticks / cloves / whatever in the bottom.

We're growing tomatoes, lemons, and grapefruits this way. I think the lemons were organic (I feel like this might make a difference?), though we've still had pretty mixed luck with citrus. But the tomatoes have really shot up. I assume that whatever fruit they produce (if any) will by un-hybridized, but that's part of the fun.

I would ASSUME that farmers' market produce is a better bet for this kind of thing, though. Next chance I get, we're starting some hot peppers.

We tried peaches, but it didn't really take off (yet). Avocados work, actually (my father's done that), but it takes a couple tries to get one that doesn't just die right away.

Your comment on sweetness, RyanTimes, could be on to something... if not for the fact that fructose is regarded as 173% as sweet as sucrose. (If you don't believe me, check the wikipedia entry on fructose). If anything, this should bias the results in the OTHER direction.

However, I admit that the wording IS a little sketchy. If "the concentration of sugar in the sucrose solution was the same as is found in some commercial soft drinks", does that mean that the sucrose REPLACED the sucrose and fructose in the soft drink? I.e. if a soft drink has 5g sucrose and 30g fructose, did they use 5g sugar or 35g sugar? Did they use 15g fructose or 17.5g fructose?

When the soup is really hot, blending it at full speed will incorporate more air into the soup. As the air heats (when it gets pulled down by the vortex of hot soup), it expands, leading to your soup spraying out everywhere. If the air is already fairly hot, it won't expand as much when it gets sucked down into the soup. So before you run the soup on full speed, pulse it a few times (I usually go about 5, starting with short bursts and slowly lengthening the blend time) on a low speed to warm the air up before you really liquefy whatever.