plant growth hormone forchlorfenuron and its uses and abuses.

Odd, because watermelons grow big enough on
their own, plus in pretty much every place
I've been, they're sold by the piece rather
than by weight. So what would be the point
of unnaturally boosting growth?

You can sell them faster and start another crop sooner. That's also

That's terrible. Who knows what evil lurks in the
hearts of men? Clearly, I didn't.

one way to get large "seedless" melons. They actually contain some
small soft white seeds; the melons are large but immature. They are
sold by the farmers by the tonne and in some places retailed by the
kilo.

I don't know about the farmer-to-middleman-to-retailer
chain, but if the retail transaction here were to change
from by each to by weight, the market would destabilize
with probably humorous results.

Title: Watermelon Agua Fresca 2

In keeping with my recent tendency towards
perhaps Freudian misreadings, I read that
as watermelon aqua regia.

7 lb Watermelon
1/3 c Lime Juice
3 tb Sugar
1 1/4 c Cold Water
Ice Cubes
Lime Wedge, For Garnish
Makes: About 2 qts
Recipe By: Quick, Light & Healthy, Sunset

Maybe artificially pumped-up melons would
need that extra sugar.

I didn't dilute it with the water...it was wonderful!! This is
extremely refreshing.
Reggie Dwork

Or not to be cut with water.

+

That's the minimum I'd imagine for the stuff
to be detectable as hazelnut in four servings.

I haven't gotten around to trying any of these recipes yet but shall
be open as to amounts and experiment a bit when I do.

Most of them use Frangelico almost as if it were
hazelnut extract, which is a thing and can be had
at restaurant supply stores.

Title: Italian Gianduia Loaf with Custard Sauce

Thst seems to use adequate quantities to
make a difference.

Churchkhela
categories: Georgian, holiday, candy
yield: 1 batch

300 g nuts ( hazelnuts or walnuts)
1.5 l badagi (sweet grape juice)
3 Tb sugar or to taste, opt.
150 g flour, more as required
A needle and thread

Shell the nuts. Toast on a low-medium heat
for 2 to 3 min until the nuts have a crisp
crunch, but donÿt burn them. Remove from
the heat, let them slightly cool down and
break walnuts into halves, leave hazelnuts
as they are. Try to remove the skins from
walnuts with your fingers. String nuts on
a thread using strong thread and needle.
The length of churchkela depends on you -
as a rule, you have to thread 25 pieces.

Mix half the badagi juice with sugar and
flour using mixer, until you get smooth
mixture. Preheat the rest part of juice
in the saucepan and gradually add the
mixture. Stir the mixture thoroughly and
bring to the boil. When the mix thickens
make sure that it does not taste flour.
You can add sugar if it is not sweet enough.
When you get cream-like consistency, remove
it from the stove. The resulting mixture is
called tatara.

Insert nuts into tatara and use wooden
spoon to cover the threaded nuts.
Depending on the thickness of tatara, you
may have to pour the nuts again until it
stops dripping. When all the nuts are well
covered, hang the churchkhela somewhere to
dry. You can use a pole placed between two
chairs. Leave the churchkhela to dry for
3 to 4 days. You can eat churchkhela once
they are dry but it is recommended to wrap
them in towels and enjoy these sweet candies
for Christmas after 2 to 3 months.

georgianjournal.ge
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