- Thread starter
- #181
it happen whenyou dont pay attention and polinate the blooms proper and end up doing a bunch all at one time lol also why i plant multiple tomatoes so i stagger them a bit
next crop
- Thread starter daveb
- Start date
it happen whenyou dont pay attention and polinate the blooms proper and end up doing a bunch all at one time lol also why i plant multiple tomatoes so i stagger them a bit
- Joined
- Mar 26, 2023
- Messages
- 106
- Location
- West Hants, Nova Scotia, Canada
- Climate
- Temperate (all seasons)
Good idea to stagger them like that! Since growing indoors you don't really have to worry about the changing seasons and can keep them in steady production
- Thread starter
- #183
eventually stuff catchup to each other but i do find the tomatoes have just enough difference in blooming it gives enough spreading out of them ripening.
- Joined
- Mar 26, 2023
- Messages
- 106
- Location
- West Hants, Nova Scotia, Canada
- Climate
- Temperate (all seasons)
Wow! Look at all the blossoms!
- Admin
- #187
Nice! Have you ever made eggplant omelette? Youtube shorts took over and kept showing those to me a couple of months ago, haha.
- Joined
- Mar 26, 2023
- Messages
- 106
- Location
- West Hants, Nova Scotia, Canada
- Climate
- Temperate (all seasons)
ALL the eggplant!
- Admin
- #189
Have you ever tried the eggplant omelet that got famous on TikTok a while back? I've tried eggplant twice, but I couldn't appreciate it's taste. Quite possibly as I don't know how to prepare it. I tried boiling it, and I've tried stir-frying it.
- Thread starter
- #190
most people harvest egplant past its best flavor and sweetness it takes a knack to find thst spot that work for you , a well water egg plant wont have the bitterness of one stressed by too much heat and lack of water, and you want to try a few at various points of ripeness to find the flavor tones you want, a slightly immature plant is the best stage so it carries over fewer and smaller seeds and not as tough. if the skin has gne past the pale purple and white where some of the skin is browning it is to ripe the seeds will be getting hard and the skin and flesh gets more bitter and best to you in a dish where other flavors will mask it and ate the rip stage you need to cut away the tough bitter skin and remove as many of the seeds as possible to tone it down.
ive seen old recipes where eggplant is skinned seeded and then soak in a milk bath a day removed then salted and seasoned as it is cooked . This day soak in milk makes for a much creamier eggplant they stays super moist even after cooking. I have even gone so far as to par boil eggplant and numerous other plants that tend to have drier and sometime bitter character in milk
ive had eggplant numerous ways, one i got hooked on and it depends who preps and cooks it is tortang talong a Filipino dish i had often while there. a simple dish the even in this dish you can cut scoop ot the seeds during the prep and milk soak them overnight as an additiona stage before continueing.
as to a simple cooking i milk back dice into 10 to 15 mm cube wet hads good with a mild cooking oil and rub all the pieces light in oil. pan medium high heat where a drop of water will dance across the surface. lightly oil or butter the pan with ghee, sautee onion and peppers, drop in the eggplant in and shake keeping it moved around , turning to brown them all lightly ( add sliced garlic optional as you brown the eggplant but do not over cook it ), add a lightly spiced crushed tomatoes and sauce spooned overturn heat down to simmer and reduce the juices. last few minutes before removing from stove add thyme basil oregano or other herbs of choosing for the aromatics, i spoon this over toasted sourdough bread that is buttered with a garlic and herb butter and serve hot . additionally you can remove the youlk from an egg whip the whites fluffy whisk yolk good and fold it back into the whites pour add this over the mixed fold in gentle and cook medium low heat until eggs just combine and cook serves on toast with herb butter its a sensation to the pallette
- Admin
- #191
I have stoneware pans, so I don't really ever get water dancing on them before something starts smoking, haha. Do you use those stainless steel pans? I've been considering getting one, just to try it out.
I do have a no-stick frying pan, but that's mainly (if not only) used for eggs).
I do have a no-stick frying pan, but that's mainly (if not only) used for eggs).
- Thread starter
- #192
i use seasoned cast iron for most all my stove top cooking that require searing or use like steak, eggs, sauteeing or a steady consistent heat maintained.... a well seasoned castiron pan the food wont stick they are easy to clean and care for overal but to take a little more care they a cheap throw away pan like most use and yes on occasion some pans may and will require seasoning again at some point during its lifetime. I still have and use the cast iron cook ware my grandmother and aunts had and it will still last for generations to come if properly maintained
The stoneware type pans kettles or roaster pans dont have the heavy gauge thickness to pull and hold the heat like a cast iron pan and sadly extreme point heating can cause fine cracks in the stoneware enamel coating. and then the other type stoneware that is made from granite also reacts differntly then will a castiron on its heat retention
the non stick yoyu use for your egg is propably heavy enough to hold a good heat, this is one key to cooking that most never learned or was never explained searing /browning /caramelizing the outside to hold in moistures is a primary purpose of pan frying of many foods and easier to maintain a consistent heat like a fried egg or omelet to hold stead medium heat across whole surface.
option if you dont have a castiron pan . heavier type steel pan they can season and holdheat like castiron ( woks at a heavy carbon steel hammer and shaped ), a heavy type dutch oven is very versatile it can be used stove top or in oven to braise sear and cook on stove top, you can roast poultry and meats even bake breads in it in oven and its usally is heavy enough to hold and buffer the heat better the a thin metal , ss, or aluminum fry pan
The stoneware type pans kettles or roaster pans dont have the heavy gauge thickness to pull and hold the heat like a cast iron pan and sadly extreme point heating can cause fine cracks in the stoneware enamel coating. and then the other type stoneware that is made from granite also reacts differntly then will a castiron on its heat retention
the non stick yoyu use for your egg is propably heavy enough to hold a good heat, this is one key to cooking that most never learned or was never explained searing /browning /caramelizing the outside to hold in moistures is a primary purpose of pan frying of many foods and easier to maintain a consistent heat like a fried egg or omelet to hold stead medium heat across whole surface.
option if you dont have a castiron pan . heavier type steel pan they can season and holdheat like castiron ( woks at a heavy carbon steel hammer and shaped ), a heavy type dutch oven is very versatile it can be used stove top or in oven to braise sear and cook on stove top, you can roast poultry and meats even bake breads in it in oven and its usally is heavy enough to hold and buffer the heat better the a thin metal , ss, or aluminum fry pan
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- Admin
- #193
Thank you! 
- Admin
- #194
How are the plants going now?
- Thread starter
- #195
moving some stuff around revamped the reservour increased its size so it will maintain better fluid temperature and reduce overall maintenanceHow are the plants going now?
change the tume lay out slightly so now the tube go direct into tank and i will trim to finish length at final positioning so less water loss as it drains back into the holding reservour . making a simple 4 ball valve manifold for 3/8 id irrigation tubbing to feed nutrient to top end so fast easy simple. Also in process of building a whole new light system working with an open source to write control to take led system i have now after some rewiring to simulate actuall daylight cycle as it progresses from sun up through full solar noon and then sundown with ability to vary simulated light to varioius day cycles specific to growing season
- Admin
- #196
How do you keep connecting pieces from leaking?
Also something I wondered... do you ever clean the tubing/piping? And if so, how?
Also something I wondered... do you ever clean the tubing/piping? And if so, how?
- Thread starter
- #197
the joints are seal with a food grade rubber ring , if you look close at the 3d rendering the pieces slide togeather a seal goes in and the shoulders butt togeather and an additional bead of food grade silicone sealant is put around outside of joint as a back up and as a binder to glue the pieces together. the top of the tank has a mounted flange with a slip fit that tube slides in.
this just shows the original test ring that will be part of the flange on tank, as for cleaning what little residue is in the tubes a clean cloth can the tied in middle of a string or cord and pulled through, in event i do get any dried on roots or pieces i have a soft drier vent brush that has been trimmed to the size of the inside of the tubes retangular shape and push it back and forth with water running in tube as needed to clean, the water flushes and residue into a seperate pail to pour out.
i have option to run an air stone in the reservour if i feel i need it but as plants use the liquid air will be drawn in and some natural air flow will occur as water moves through system
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- Admin
- #198
Thank you!
- Thread starter
- #199
the worst time i do ever get is if the plant grow for an extended long period of time the roots do tend to get a bit much for easy removal , the roots will grow down tne slope of the tub toward the next plant they can get tangled togeather, so to remove the up hill side plant i have to lift it and the next one down if keeping it and pull roots apart but usually at that time i am replanting the whole tube so the outlet tube gets a light flush of root particles and i catch the water and bits of root in a shallow container so they dont go into reservour
- Admin
- #200
I feel like one day we need to make an entire ARTICLE thread with all the handy tidbits of information. You have so much knowledge!
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