|
Whats eating my indoor chilli plants?
Picture as below:
http://i180.photobucket.com/albums/x...d_IMG_0789.jpg I'm guessing greenfly but I'm not sure. How best to get rid of them. I used some mild detergent in a sprayer and gently wiped them off with tepid water. |
Whats eating my indoor chilli plants?
In article ,
pullet_surprise wrote: Picture as below: http://tinyurl.com/35t56kc I'm guessing greenfly but I'm not sure. How best to get rid of them. I used some mild detergent in a sprayer and gently wiped them off with tepid water. Please use full URL as tinyurl can mask scams and attacks on visitors. (Translation: you'd have to be crazy to trust a tinyurl from someone you don't know.) If you use soap on plants, make sure it is a fatty acid based soap and not a detergent. -- - Billy "Fascism should more properly be called corporatism because it is the merger of state and corporate power." - Benito Mussolini. http://www.youtube.com/watch?v=Arn3lF5XSUg http://www.thirdworldtraveler.com/Zinn/HZinn_page.html |
Homemade V8?
First time poster, but I've been reading this newsgroup for awhile. I
enjoy an 11.5 oz can of V8 every morning and got to thinking about making my own. Not so much to taste exactly like it, but as a way to not let anything from the garden go to waste. I envision using tomatoes as a base ingredient and add whatever's ripe at the time. Is there a brand of juicer that would be preferable over say, a blender? I'd imagine retaining the maximum amount of nutritional value would invole a different process than just smashing vegies into juice. We can and freeze, but there's always some goodies left over that I just hate to throw in the compost. I'll bet you could come up with some interesting flavors too ; ) Have any of you tried this? Thanks Newb |
Homemade V8?
In article
, Billy wrote: gazpacho Below from Rec.food.recipes ........................... XLayered Gazpacho Salad Diced Gazpacho Salad Gazpacho Salad Mexican Gazpacho Salad Gazpacho Salad Gazpacho Salad Caputo's Gazpacho Salad Cool Summer Gazpacho Salad Layered Gazpacho Salad Lemon-Garlic Vinaigrette (See Below) 1 bag Mediterranean lettuce blend 2 medium tomatoes, diced (2 cups) 2 medium cucumbers, diced (2 cups) 1 medium green bell pepper, chopped (1 cup) 1/2 cup finely chopped red onion 2 hard-cooked eggs, chopped 1 cup seasoned croutons Make Lemon-Garlic Vinaigrette. Place lettuce in large glass bowl. Layer tomatoes, cucumbers, bell pepper and onion on lettuce. Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving. Lemon-Garlic Vinaigrette 1/2 cup olive or canola oil 1/4 cup red wine vinegar 2 tablespoons lemon juice 1 teaspoon salt 1/4 teaspoon pepper 1 clove garlic, finely chopped Shake all ingredients in tightly covered container. Source: http://www.bettycrocker.com/recipes/recipe.aspx?recipeid=34050 Diced Gazpacho Salad Categories: Salads Yield: 4 Servings 7 md Tomatillos 1/4 tsp Salt 1/2 tsp Oregano 1/4 cup Whole parsley sprigs Black pepper 1/3 cup Olive oil 1 sm Red onion 1 md Cucumber 1 lg Red bell pepper 1 sm Avocado Remove husks from tomatillos and rinse. Dice red onion to yield 1/2 cup. Seed cucumber and cut into 1/2-inch dice to yield 1 cup. Seed red bell pepper and cut into 1/2-inch squares to yield 1 1/2 cups. Peel avocado and cut into 1/2-inch dice. Coarsely slice 2 tomatillos and combine in food processor with salt, oregano, parsley, and pepper to taste; chop fine. Add oil and blend. Cut remaining tomatillos into 1/4-inch dice. Combine diced tomatillos, onion, cucumber, and red pepper in a serving dish; toss with dressing. Add avocado and toss gently. Cover and chill for about an hour before serving to 4. from Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth Schneider Source: Chicago Sun Times Source: http://www.recipesource.com/fgv/salads/05/rec0581.html Gazpacho Salad Makes 6 servings This colorful and spicy salad features the same combination of tastes and textures found in the famous cold Mexican soup. Try it with tortilla chips. 1-1/2 cups peeled and coarsely chopped tomatoes* 1 cup peeled, seeded and diced cucumber 3/4 cup chopped onion 1/2 cup chopped red bell pepper 1/2 cup fresh or frozen corn kernels, cooked and drained 1 tablespoon lime juice 1 tablespoon red wine vinegar 2 teaspoons water 1 teaspoon extra-virgin olive oil 1 teaspoon minced fresh garlic 1/4 teaspoon salt 1/4 teaspoon black pepper Pinch ground red pepper 1 medium head romaine lettuce, torn into bite-size pieces 1 cup peeled and diced jicama 1/2 cup fresh cilantro sprigs *To peel tomatoes easily, blanch in boiling water 30 seconds; immediately transfer to bowl of cold water, then peel. Combine tomatoes, cucumber, onion, bell pepper and corn in large bowl. Combine lime juice, vinegar, water, oil, garlic, salt, black pepper and ground red pepper in small bowl; whisk until well blended. Pour over tomato mixture; toss well. Cover and refrigerate several hours to allow flavors to blend. Toss together lettuce, jicama and cilantro in another large bowl. Divide lettuce mixture evenly among 6 plates. Place 2/3 cup chilled tomato mixture on top of lettuce, spreading to edges. Source: http://www.favoritebrandrecipes.com/Recipes/070/9907191070.htm Mexican Gazpacho Salad 1 head iceberg lettuce 2 tablespoons thinly sliced green onion 1 cucumber, pared, halved and sliced 2 tomatoes, cut into wedges 1 green bell pepper, cut into thin strips Salsa Dressing 1 cup tomato juice 1/4 teaspoon minced garlic 1/2 teaspoon chili powder 1 teaspoon lime juice 2 teaspoons flour 1 tablespoon diced green chiles Core, rinse and thoroughly drain lettuce. Refrigerate in closed plastic bag or crisper. Prepare remaining ingredients. To assemble salad, cut lettuce into 4 wedges; arrange in spoke fashion in salad bowl. Combine green onion, cucumber, tomatoes and green pepper and heap into center of shallow bowl. Cover and refrigerate until ready to serve. Serve with Salsa Dressing. Serves: 4 Source: http://www.recipegoldmine.com/swsalads/swsalads20.html Gazpacho Salad 1 md tomato, chopped 1/2 md cucumber, chopped 1/2 md green pepper, seeded and -chopped 1 celery stalk, finely chopped 1/4 cup onion, chopped 1 Tbsp parsley, freshly chopped herb dressing: 3 Tbsp Red Wine Vinegar 2 Tbsp Lemon Juice, freshly -squeezed 1 Tbsp Olive Oil 1 tsp dijon-style mustard 1/2 tsp oregano 1/2 tsp garlic powder Instead of blending the vegetables to make the traditional soup, stop at the chopping phase and serve as a salad. Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish. Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended. Pour dressing over the vegetables; toss gently Chill at least 2 hours. Arrange lettuce leaves on serving platter. Spoon salad over leaves and serve. Yield: 5 servings One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg Exchange: 1 Vegetable 1/2 Fat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Source: http://www.recipeland.com/recipe/10052/ Gazpacho Salad 2 tomatoes, chopped 1 cucumber, chopped 1 green pepper, chopped 1/4 cup onion, chopped 1 qt. jar with screw lid 1/4 cup olive oil 2 Tbsp. vinegar 1 sm. garlic clove 1/2 tsp. salt 1/8 tsp. pepper 2 tsp. chopped parsley In a one quart jar alternate layers of tomato, cucumber, pepper, onion to make stripes. Mix dressing ingredients and pour over layers of tomato etc. Screw lid on tightly. Chill overnight. Turn upside down for part of chilling time to marinate evenly. Pour into salad bowl to serve. Serves 6. Source: http://www.cooks.com/rec/doc/0,1843,144188-245195,00.html Caputo's Gazpacho Salad 1 cup long grain rice, cooked 1/2 cup chuncky style salsa 1 clove fresh garlic, minced 1/2 cup V8 juice 1 Tbsp extra virgin olive oil 1 Tbsp red wine vinegar 1/2 tsp chili powder 1/2 lb. crab meat (or imitation crab) 1 large cucumber, peeled, seeded and chopped 1 large tomato, seeded and chopped 1 green bell pepper, diced 2 celery stalks, diced 4 green onions, chopped 2 ears fresh corn, kernels removed from cobs 1 bunch cilatro, chopped red leaf or butter lettuce leaves 2 fresh limes sliced Tabasco or other hot sauce In a shaker jar combine the salsa, garlic, V8 juice, olive oil, vineagar and chili powder and shake well. Refrigerate until you are ready to prepare the salad. In a medium mixing bowl combine all the remaining ingredients except the lettuce leaves and lime slices, toss well with the prepared dressing. Cover and refrigerate for at least 2 hours before serving. To serve, place a lettuce leaf on serving plates, spoon a serving of the sald onto each plate and garnish with lime slices. Pass around Tabasco or other hot sauce for those who like theirs a little spicier. Source: http://recipes.ksl.com/recipe-10719i.php Cool Summer Gazpacho Salad Prep Time 20 minutes Chill Time 1 hour 3 cups fresh DOLE Tropical Gold Pineapple, cut into chunks 2 cups chopped tomatoes, drained 1 large cucumber, halved lengthwise and thinly sliced 1/4 cup chopped green onions 1/4 cup red wine vinegar 4 teaspoons olive or vegetable oil 1/2 teaspoon dried basil leaves, crushed Stir together pineapple and remaining ingredients in large bowl. Cover; chill 1 hour or overnight to blend flavors. Stir before serving. Source: http://www.favoritebrandrecipes.com/Recipes/745/1511002745.htm -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ ................... I like Neil Young a lot . Kent 40 years I was 22 . Forget it OHIO. http://www.thrasherswheat.org/fot/ohio.htm -- Bill S. Jersey USA zone 5 shade garden What use one more wake up call? |
Homemade V8?
In article ,
Bill who putters wrote: In article , Billy wrote: gazpacho Below from Rec.food.recipes .......................... XLayered Gazpacho Salad Diced Gazpacho Salad Gazpacho Salad Mexican Gazpacho Salad Gazpacho Salad Gazpacho Salad Caputo's Gazpacho Salad Cool Summer Gazpacho Salad Layered Gazpacho Salad Lemon-Garlic Vinaigrette (See Below) 1 bag Mediterranean lettuce blend 2 medium tomatoes, diced (2 cups) 2 medium cucumbers, diced (2 cups) 1 medium green bell pepper, chopped (1 cup) 1/2 cup finely chopped red onion 2 hard-cooked eggs, chopped 1 cup seasoned croutons Make Lemon-Garlic Vinaigrette. Place lettuce in large glass bowl. Layer tomatoes, cucumbers, bell pepper and onion on lettuce. Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving. Lemon-Garlic Vinaigrette 1/2 cup olive or canola oil 1/4 cup red wine vinegar 2 tablespoons lemon juice 1 teaspoon salt 1/4 teaspoon pepper 1 clove garlic, finely chopped Shake all ingredients in tightly covered container. Source: http://www.bettycrocker.com/recipes/recipe.aspx?recipeid=34050 Diced Gazpacho Salad Categories: Salads Yield: 4 Servings 7 md Tomatillos 1/4 tsp Salt 1/2 tsp Oregano 1/4 cup Whole parsley sprigs Black pepper 1/3 cup Olive oil 1 sm Red onion 1 md Cucumber 1 lg Red bell pepper 1 sm Avocado Remove husks from tomatillos and rinse. Dice red onion to yield 1/2 cup. Seed cucumber and cut into 1/2-inch dice to yield 1 cup. Seed red bell pepper and cut into 1/2-inch squares to yield 1 1/2 cups. Peel avocado and cut into 1/2-inch dice. Coarsely slice 2 tomatillos and combine in food processor with salt, oregano, parsley, and pepper to taste; chop fine. Add oil and blend. Cut remaining tomatillos into 1/4-inch dice. Combine diced tomatillos, onion, cucumber, and red pepper in a serving dish; toss with dressing. Add avocado and toss gently. Cover and chill for about an hour before serving to 4. from Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth Schneider Source: Chicago Sun Times Source: http://www.recipesource.com/fgv/salads/05/rec0581.html Gazpacho Salad Makes 6 servings This colorful and spicy salad features the same combination of tastes and textures found in the famous cold Mexican soup. Try it with tortilla chips. 1-1/2 cups peeled and coarsely chopped tomatoes* 1 cup peeled, seeded and diced cucumber 3/4 cup chopped onion 1/2 cup chopped red bell pepper 1/2 cup fresh or frozen corn kernels, cooked and drained 1 tablespoon lime juice 1 tablespoon red wine vinegar 2 teaspoons water 1 teaspoon extra-virgin olive oil 1 teaspoon minced fresh garlic 1/4 teaspoon salt 1/4 teaspoon black pepper Pinch ground red pepper 1 medium head romaine lettuce, torn into bite-size pieces 1 cup peeled and diced jicama 1/2 cup fresh cilantro sprigs *To peel tomatoes easily, blanch in boiling water 30 seconds; immediately transfer to bowl of cold water, then peel. Combine tomatoes, cucumber, onion, bell pepper and corn in large bowl. Combine lime juice, vinegar, water, oil, garlic, salt, black pepper and ground red pepper in small bowl; whisk until well blended. Pour over tomato mixture; toss well. Cover and refrigerate several hours to allow flavors to blend. Toss together lettuce, jicama and cilantro in another large bowl. Divide lettuce mixture evenly among 6 plates. Place 2/3 cup chilled tomato mixture on top of lettuce, spreading to edges. Source: http://www.favoritebrandrecipes.com/Recipes/070/9907191070.htm Mexican Gazpacho Salad 1 head iceberg lettuce 2 tablespoons thinly sliced green onion 1 cucumber, pared, halved and sliced 2 tomatoes, cut into wedges 1 green bell pepper, cut into thin strips Salsa Dressing 1 cup tomato juice 1/4 teaspoon minced garlic 1/2 teaspoon chili powder 1 teaspoon lime juice 2 teaspoons flour 1 tablespoon diced green chiles Core, rinse and thoroughly drain lettuce. Refrigerate in closed plastic bag or crisper. Prepare remaining ingredients. To assemble salad, cut lettuce into 4 wedges; arrange in spoke fashion in salad bowl. Combine green onion, cucumber, tomatoes and green pepper and heap into center of shallow bowl. Cover and refrigerate until ready to serve. Serve with Salsa Dressing. Serves: 4 Source: http://www.recipegoldmine.com/swsalads/swsalads20.html Gazpacho Salad 1 md tomato, chopped 1/2 md cucumber, chopped 1/2 md green pepper, seeded and -chopped 1 celery stalk, finely chopped 1/4 cup onion, chopped 1 Tbsp parsley, freshly chopped herb dressing: 3 Tbsp Red Wine Vinegar 2 Tbsp Lemon Juice, freshly -squeezed 1 Tbsp Olive Oil 1 tsp dijon-style mustard 1/2 tsp oregano 1/2 tsp garlic powder Instead of blending the vegetables to make the traditional soup, stop at the chopping phase and serve as a salad. Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish. Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended. Pour dressing over the vegetables; toss gently Chill at least 2 hours. Arrange lettuce leaves on serving platter. Spoon salad over leaves and serve. Yield: 5 servings One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg Exchange: 1 Vegetable 1/2 Fat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Source: http://www.recipeland.com/recipe/10052/ Gazpacho Salad 2 tomatoes, chopped 1 cucumber, chopped 1 green pepper, chopped 1/4 cup onion, chopped 1 qt. jar with screw lid 1/4 cup olive oil 2 Tbsp. vinegar 1 sm. garlic clove 1/2 tsp. salt 1/8 tsp. pepper 2 tsp. chopped parsley In a one quart jar alternate layers of tomato, cucumber, pepper, onion to make stripes. Mix dressing ingredients and pour over layers of tomato etc. Screw lid on tightly. Chill overnight. Turn upside down for part of chilling time to marinate evenly. Pour into salad bowl to serve. Serves 6. Source: http://www.cooks.com/rec/doc/0,1843,144188-245195,00.html Caputo's Gazpacho Salad 1 cup long grain rice, cooked 1/2 cup chuncky style salsa 1 clove fresh garlic, minced 1/2 cup V8 juice 1 Tbsp extra virgin olive oil 1 Tbsp red wine vinegar 1/2 tsp chili powder 1/2 lb. crab meat (or imitation crab) 1 large cucumber, peeled, seeded and chopped 1 large tomato, seeded and chopped 1 green bell pepper, diced 2 celery stalks, diced 4 green onions, chopped 2 ears fresh corn, kernels removed from cobs 1 bunch cilatro, chopped red leaf or butter lettuce leaves 2 fresh limes sliced Tabasco or other hot sauce In a shaker jar combine the salsa, garlic, V8 juice, olive oil, vineagar and chili powder and shake well. Refrigerate until you are ready to prepare the salad. In a medium mixing bowl combine all the remaining ingredients except the lettuce leaves and lime slices, toss well with the prepared dressing. Cover and refrigerate for at least 2 hours before serving. To serve, place a lettuce leaf on serving plates, spoon a serving of the sald onto each plate and garnish with lime slices. Pass around Tabasco or other hot sauce for those who like theirs a little spicier. Source: http://recipes.ksl.com/recipe-10719i.php Cool Summer Gazpacho Salad Prep Time 20 minutes Chill Time 1 hour 3 cups fresh DOLE Tropical Gold Pineapple, cut into chunks 2 cups chopped tomatoes, drained 1 large cucumber, halved lengthwise and thinly sliced 1/4 cup chopped green onions 1/4 cup red wine vinegar 4 teaspoons olive or vegetable oil 1/2 teaspoon dried basil leaves, crushed Stir together pineapple and remaining ingredients in large bowl. Cover; chill 1 hour or overnight to blend flavors. Stir before serving. Source: http://www.favoritebrandrecipes.com/Recipes/745/1511002745.htm -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ .................. I like Neil Young a lot . Kent 40 years I was 22 . Don't Forget it OHIO. http://www.thrasherswheat.org/fot/ohio.htm http://www.youtube.com/watch?v=SRX4R9cYeDQ -- - Billy "Fascism should more properly be called corporatism because it is the merger of state and corporate power." - Benito Mussolini. http://www.youtube.com/watch?v=Arn3lF5XSUg http://www.thirdworldtraveler.com/Zinn/HZinn_page.html |
Homemade V8?
|
Homemade V8?
In article ,
wrote: First time poster, but I've been reading this newsgroup for awhile. I enjoy an 11.5 oz can of V8 every morning and got to thinking about making my own. Not so much to taste exactly like it, but as a way to not let anything from the garden go to waste. I envision using tomatoes as a base ingredient and add whatever's ripe at the time. Is there a brand of juicer that would be preferable over say, a blender? I'd imagine retaining the maximum amount of nutritional value would invole a different process than just smashing vegies into juice. We can and freeze, but there's always some goodies left over that I just hate to throw in the compost. I'll bet you could come up with some interesting flavors too ; ) Have any of you tried this? Thanks Newb A blender would be better than a juicer. A juicer does a poor job of straining soft fruits. A food mill or food stainer is much better for soft fruits like tomatoes. I find the seeds and skins can give a bitter taste to the juice. The food strainer removes the seeds and skins. For fresh I would use a simple food mill. A powerful blender is easier to use and can pulverize the skins and small seeds. However I will sacrifice the extra nutrition and fiber that the skins and seeds may have over taste. http://www.amazon.com/Roma-Strainer-...000I6JUMA/ref= sr_1_3?ie=UTF8&s=home-garden&qid=1273014905&sr=1-3 When the tomatoes come in, I preserve my own tomato juice and use that for my base tomato drinks. I consumed my last jar of my homemade: tomato juice two weeks ago, salsa two months ago, whole tomatoes three months ago, I still have four jars of sauce left. I am planting more tomatoes this year. -- Enjoy Life... Dan Garden in Zone 5 South East Michigan. |
Homemade V8?
wrote in message
... (snip) V8 every morning (snip) Is there a brand of juicer that would be preferable over say, a blender? The juicer that gets the most ticks amongst cancer survivors is the Champion, but it's expensive. The enemy of good juice is air and centrifugal juicers or blenders are considered inferior to ones that don't allow excess contact with air. |
Homemade V8?
On Tue, 04 May 2010 10:35:09 -0700, Billy
wrote: In article , wrote: First time poster, but I've been reading this newsgroup for awhile. I enjoy an 11.5 oz can of V8 every morning and got to thinking about making my own. Not so much to taste exactly like it, but as a way to not let anything from the garden go to waste. I envision using tomatoes as a base ingredient and add whatever's ripe at the time. Is there a brand of juicer that would be preferable over say, a blender? I'd imagine retaining the maximum amount of nutritional value would invole a different process than just smashing vegies into juice. We can and freeze, but there's always some goodies left over that I just hate to throw in the compost. I'll bet you could come up with some interesting flavors too ; ) Have any of you tried this? Thanks Newb If you go to http://www.nal.usda.gov/fnic/foodcomp/search/ you will see that pureed tomatoes generally contain more nutrients than tomato juice (indicative of the USA that they didn't have numbers for fresh tomato juice). The puree will, as you would expect, contain more fiber. I'd just think of it as gazpacho to which you can add cucumbers, celery, peppers, just about anything, along with some oil oil to help adsorb the fat soluble vitamins, and vinager to make it refreshing on a hot day. It is a great way to use excess tomatoes. Thank you! That's a great site, and I'd never heard of gazpacho before. Definately added that to our 'we've got to try that' list. Newb |
Homemade V8?
On Tue, 04 May 2010 14:39:18 -0400, Bill who putters
wrote: Billy wrote: gazpacho Below from Rec.food.recipes .......................... XLayered Gazpacho Salad Diced Gazpacho Salad Gazpacho Salad Mexican Gazpacho Salad Gazpacho Salad Gazpacho Salad Caputo's Gazpacho Salad Cool Summer Gazpacho Salad :snip: Outstanding recipies, thanks Bill! My mouth is watering here. I'd better go subscribe to that newsgroup too ; ) Newb |
Homemade V8?
On Tue, 04 May 2010 19:51:46 -0400, "Dan L."
wrote: In article , wrote: First time poster, but I've been reading this newsgroup for awhile. I enjoy an 11.5 oz can of V8 every morning and got to thinking about making my own. Not so much to taste exactly like it, but as a way to not let anything from the garden go to waste. I envision using tomatoes as a base ingredient and add whatever's ripe at the time. Is there a brand of juicer that would be preferable over say, a blender? I'd imagine retaining the maximum amount of nutritional value would invole a different process than just smashing vegies into juice. We can and freeze, but there's always some goodies left over that I just hate to throw in the compost. I'll bet you could come up with some interesting flavors too ; ) Have any of you tried this? Thanks Newb A blender would be better than a juicer. A juicer does a poor job of straining soft fruits. A food mill or food stainer is much better for soft fruits like tomatoes. I find the seeds and skins can give a bitter taste to the juice. The food strainer removes the seeds and skins. For fresh I would use a simple food mill. A powerful blender is easier to use and can pulverize the skins and small seeds. However I will sacrifice the extra nutrition and fiber that the skins and seeds may have over taste. http://www.amazon.com/Roma-Strainer-...000I6JUMA/ref= sr_1_3?ie=UTF8&s=home-garden&qid=1273014905&sr=1-3 Do you have one of those, Dan? One of the three reviews on that is less than stellar. Newb When the tomatoes come in, I preserve my own tomato juice and use that for my base tomato drinks. I consumed my last jar of my homemade: tomato juice two weeks ago, salsa two months ago, whole tomatoes three months ago, I still have four jars of sauce left. I am planting more tomatoes this year. |
Homemade V8?
On Wed, 5 May 2010 19:17:25 +1000, "FarmI" ask@itshall be given
wrote: wrote in message .. . (snip) V8 every morning (snip) Is there a brand of juicer that would be preferable over say, a blender? The juicer that gets the most ticks amongst cancer survivors is the Champion, but it's expensive. The enemy of good juice is air and centrifugal juicers or blenders are considered inferior to ones that don't allow excess contact with air. I'll run the Champion by my wife. That looks like a top quality unit. Thank you Newb |
Homemade V8?
FarmI wrote:
wrote in message ... (snip) V8 every morning (snip) Is there a brand of juicer that would be preferable over say, a blender? The juicer that gets the most ticks amongst cancer survivors is the Champion, but it's expensive. The enemy of good juice is air and centrifugal juicers or blenders are considered inferior to ones that don't allow excess contact with air. I have owned a Champion for over 15 years and like it very much. I haven't tried it, but here is the V-8 recipe from the Owner's Manual: --------- Cut here --------- Champion V-8 5 to 6 carrots 1 beet 3 large tomatoes 1 bunch spinach 1/8 cabbage head several kale leaves 1 red bell pepper 1 stalk celery 1/4 sweet onion 1/2 clove garlic chili pepper (optional) salt (optional) Juice everything. --------- Cut here --------- Notice there is no cooking to extract the juice. Everything is raw. The Champion also excels in removing seeds from berries for making seedless wild blackberry jam, for example. |
Homemade V8?
|
All times are GMT +1. The time now is 12:27 AM. |
|
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
GardenBanter