I bought a package of strawberries this weekend and practically all were
in good condition. However, most of them were white and not red on the
inside and really required sprinkling quite a lot of sugar to taste
good. Is there any way to ripen such strawberries without rotting?
--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 3/9/2013 12:25 PM, James Silverton wrote:
> I bought a package of strawberries this weekend and practically all were
> in good condition. However, most of them were white and not red on the
> inside and really required sprinkling quite a lot of sugar to taste
> good. Is there any way to ripen such strawberries without rotting?

This is a good read, and timely, too. Because even before I looked it
up I was going to say March isn't strawberry season.

http://www.twomarriedfoodies.com/201...n-kitchen.html

Jill

James Silverton wrote:

> I bought a package of strawberries this weekend and practically all were
> in good condition. However, most of them were white and not red on the
> inside and really required sprinkling quite a lot of sugar to taste
> good. Is there any way to ripen such strawberries without rotting?

Like bananas or mangoes? I've never known strawberries to change post-picking
-- except into mush.

On 3/9/2013 12:58 PM, jmcquown wrote:
> On 3/9/2013 12:25 PM, James Silverton wrote:
>> I bought a package of strawberries this weekend and practically all were
>> in good condition. However, most of them were white and not red on the
>> inside and really required sprinkling quite a lot of sugar to taste
>> good. Is there any way to ripen such strawberries without rotting?
>
> This is a good read, and timely, too. Because even before I looked it
> up I was going to say March isn't strawberry season.
>
> http://www.twomarriedfoodies.com/201...n-kitchen.html
>
>
> Jill

As you say, the message is that March is not strawberry season and you
can't pick out just the ripe ones but, even with sugar, I like
strawberries. You can get ripe raspberries, blackberries and blueberries
and I'll have to have a careful look to see where the various berries
are grown.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

"James Silverton" > wrote in message
...
>I bought a package of strawberries this weekend and practically all were in
>good condition. However, most of them were white and not red on the inside
>and really required sprinkling quite a lot of sugar to taste good. Is there
>any way to ripen such strawberries without rotting?
> --
> Jim Silverton (Potomac, MD)
>

The answer is to grow your own. A cousin grew a couple of acres of
strawberries near Tiptree in Essex and had a special variety that he picked
late in the afternoon while they were still yellow. They were sent to Covent
Garden and by the time they were in the shops, they were red. He grew
another, very choice variety for home and local use.
Even in the summer, we get Californian strawberries up here that are as
crisp as apples. I no longer buy them. The only ones I enjoy now are those I
eat when I visit the UK and come from a local U-pick.
Graham

I would experiment. for example marinate them in strawberry koolaid.
microwave them till hot then refrigerate again. The key to a ripe
strawberry is cutting off the top and checking how far in the red creeps
towards the center. For unripe berries dip them in chocolate :-)

On 09/03/2013 12:25 PM, James Silverton wrote:
> I bought a package of strawberries this weekend and practically all were
> in good condition. However, most of them were white and not red on the
> inside and really required sprinkling quite a lot of sugar to taste
> good. Is there any way to ripen such strawberries without rotting?


Off season strawberries have improved a lot over the last few years.
They used to be more like styrofoam than strawberries, and they were
outrageously expensive. They just weren't worth it. I have been buying
them almost every week this winter. Sometimes the tops are white and
have to be cut off. They do tend to have some white inside. They are
usually cheaper than local berries when they are in season. I can't
imagine making jam from these imported out of season berries, but they
are tasty on cereal or in a fruit salad.

On 3/9/13 12:25 PM, James Silverton wrote:
> I bought a package of strawberries this weekend and practically all were
> in good condition. However, most of them were white and not red on the
> inside and really required sprinkling quite a lot of sugar to taste
> good. Is there any way to ripen such strawberries without rotting?

I don't think so, Jim.

But baking them into a tart works pretty well, as does using them
instead of bananas a la Bananas Foster.

If you want them uncooked, slicing them and then macerating in a few
tablespoons of Cognac or Cointreau helps a lot.

-- Larry

On 3/9/2013 1:19 PM, graham wrote:
> "James Silverton" > wrote in message
> ...
>> I bought a package of strawberries this weekend and practically all were in
>> good condition. However, most of them were white and not red on the inside
>> and really required sprinkling quite a lot of sugar to taste good. Is there
>> any way to ripen such strawberries without rotting?
>> --
>> Jim Silverton (Potomac, MD)
>>
>
> The answer is to grow your own. A cousin grew a couple of acres of
> strawberries near Tiptree in Essex and had a special variety that he picked
> late in the afternoon while they were still yellow. They were sent to Covent
> Garden and by the time they were in the shops, they were red. He grew
> another, very choice variety for home and local use.
> Even in the summer, we get Californian strawberries up here that are as
> crisp as apples. I no longer buy them. The only ones I enjoy now are those I
> eat when I visit the UK and come from a local U-pick.
> Graham
>
>
But not I'm afraid in early March.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

James Silverton > wrote:
> I bought a package of strawberries this weekend and practically all were
> in good condition. However, most of them were white and not red on the
> inside and really required sprinkling quite a lot of sugar to taste good.
> Is there any way to ripen such strawberries without rotting?

Mine were good. Dad always said eat the green tops. Taste perfectly good. I
did that until one day I grabbed one out of cafeteria lunch salad. Looking
at it I noticed spider in green top. Now I take them off and rinse.

Greg

James Silverton > wrote in news:khfr5n$s54$1
@dont-email.me:

> I bought a package of strawberries this weekend and practically all were
> in good condition. However, most of them were white and not red on the
> inside and really required sprinkling quite a lot of sugar to taste
> good. Is there any way to ripen such strawberries without rotting?



Not really knowing the answer to your query at the moment, I just wanted to
add that a few of us here at the polocrosse sat down this hot, sunny,
afternoon before the late showers came in, and enjoyed the hell out of a
couple of containers of locally grown strawberries...... and we didn't even
have any cream or champagne to go with them, just au'natural. Red, and
sweet, and .......... YUM!!


--
Peter
Brisbane
Australia

Success isn't so difficult.
Just bite off more than you can chew,
then go do it.

On 09/03/2013 11:34 PM, gregz wrote:

> Mine were good. Dad always said eat the green tops. Taste perfectly good. I
> did that until one day I grabbed one out of cafeteria lunch salad. Looking
> at it I noticed spider in green top. Now I take them off and rinse.
>


I started cutting up broccoli and rinsing it a number of years ago. I
used to just cut a head in half and toss it int he boiling water,but one
day I was just about to pop a spear in my mouth and there was abig slug
on it.

Dave Smith wrote:
>
>I started cutting up broccoli and rinsing it a number of years ago.

Sheesh but you're slow... how did you keep it from rotting

On 10/03/2013 9:34 AM, Brooklyn1 wrote:
> Dave Smith wrote:
>>
>> I started cutting up broccoli and rinsing it a number of years ago.
>
> Sheesh but you're slow... how did you keep it from rotting
>


Rot? Broccolli????? It gets limp and loses its flavour, but I have
never had broccoli rot on my, not within a week or two of purchase.
Rinsing it and then storing it might lead to rot.

Dave Smith wrote:

> >> I started cutting up broccoli and rinsing it a number of years ago.
> >
> > Sheesh but you're slow... how did you keep it from rotting

> Rot? Broccolli????? It gets limp and loses its flavour, but I have
> never had broccoli rot on my, not within a week or two of purchase.
> Rinsing it and then storing it might lead to rot.

Ever wake up in the morning and feel like your head is full of molasses? If
you ever wonder if you're inching closer to senility. here's a quick test:
Compare your own mental alertness to Shelley's. If you measure slower than the
Brooooklyn Crap-Master, chances are your head is indeed full of molasses.

Dave Smith wrote:
>Brooklyn1 wrote:
>> Dave Smith wrote:
>>>
>>> I started cutting up broccoli and rinsing it a number of years ago.
>>
>> Sheesh but you're slow... how did you keep it from rotting
>
>Rot? Broccolli?????

Well, it took you a number of years working on it. You're as bad with
broccoli as you are with western omelet sandwiches on toast... I
suspect that English is not your native language.

On 3/9/2013 11:34 PM, gregz wrote:
> James Silverton > wrote:
>> I bought a package of strawberries this weekend and practically all were
>> in good condition. However, most of them were white and not red on the
>> inside and really required sprinkling quite a lot of sugar to taste good.
>> Is there any way to ripen such strawberries without rotting?
>
> Mine were good. Dad always said eat the green tops. Taste perfectly good. I
> did that until one day I grabbed one out of cafeteria lunch salad. Looking
> at it I noticed spider in green top. Now I take them off and rinse.
>
> Greg
>
I had to laugh because I read this as a spider in *a green top*, as in
clothing. LOL

Jill

On 3/10/2013 8:45 AM, Dave Smith wrote:
> On 09/03/2013 11:34 PM, gregz wrote:
>
>> Mine were good. Dad always said eat the green tops. Taste perfectly
>> good. I
>> did that until one day I grabbed one out of cafeteria lunch salad.
>> Looking
>> at it I noticed spider in green top. Now I take them off and rinse.
>>
>
>
> I started cutting up broccoli and rinsing it a number of years ago. I
> used to just cut a head in half and toss it int he boiling water,but one
> day I was just about to pop a spear in my mouth and there was abig slug
> on it.
>
I don't know anyone who doesn't rinse fruit or vegetables before eating
them. Not even if they grow their own.

Jill

On 10/03/2013 11:10 AM, jmcquown wrote:
> On 3/9/2013 11:34 PM, gregz wrote:
>> James Silverton > wrote:
>>> I bought a package of strawberries this weekend and practically all were
>>> in good condition. However, most of them were white and not red on the
>>> inside and really required sprinkling quite a lot of sugar to taste
>>> good.
>>> Is there any way to ripen such strawberries without rotting?
>>
>> Mine were good. Dad always said eat the green tops. Taste perfectly
>> good. I
>> did that until one day I grabbed one out of cafeteria lunch salad.
>> Looking
>> at it I noticed spider in green top. Now I take them off and rinse.
>>
>> Greg
>>
> I had to laugh because I read this as a spider in *a green top*, as in
> clothing. LOL
>
Maybe it was on St Patrick's Day.

On 10/03/2013 11:13 AM, jmcquown wrote:

>>
>> I started cutting up broccoli and rinsing it a number of years ago. I
>> used to just cut a head in half and toss it int he boiling water,but one
>> day I was just about to pop a spear in my mouth and there was abig slug
>> on it.
>>
> I don't know anyone who doesn't rinse fruit or vegetables before eating
> them. Not even if they grow their own.
>

I always rinse it, but with broccoli I would just cut off a huge chunk
and toss it in the pot. Now I cut it into smaller pieces and watch for
the hitchhikers like that big slug.

"Dave Smith" > wrote in message
...
> On 10/03/2013 11:13 AM, jmcquown wrote:
>
>>>
>>> I started cutting up broccoli and rinsing it a number of years ago. I
>>> used to just cut a head in half and toss it int he boiling water,but one
>>> day I was just about to pop a spear in my mouth and there was abig slug
>>> on it.
>>>
>> I don't know anyone who doesn't rinse fruit or vegetables before eating
>> them. Not even if they grow their own.
>>
>
> I always rinse it, but with broccoli I would just cut off a huge chunk and
> toss it in the pot. Now I cut it into smaller pieces and watch for the
> hitchhikers like that big slug.
>
I rinse and then cut it into bite-sized chunks and then nuke it for ~3
minutes.
Much quicker and easier than boiling a pot of water.
Graham

On 3/10/2013 1:02 PM, graham wrote:
> "Dave Smith" > wrote
>> I always rinse it, but with broccoli I would just cut off a huge chunk and
>> toss it in the pot. Now I cut it into smaller pieces and watch for the
>> hitchhikers like that big slug.
>>
> I rinse and then cut it into bite-sized chunks and then nuke it for ~3
> minutes.
> Much quicker and easier than boiling a pot of water.
>
I taught my daughter to do it that way, and she's been converting her
friends to that method.

"S Viemeister" > wrote in message
...
> On 3/10/2013 1:02 PM, graham wrote:
>> "Dave Smith" > wrote
>>> I always rinse it, but with broccoli I would just cut off a huge chunk
>>> and
>>> toss it in the pot. Now I cut it into smaller pieces and watch for the
>>> hitchhikers like that big slug.
>>>
>> I rinse and then cut it into bite-sized chunks and then nuke it for ~3
>> minutes.
>> Much quicker and easier than boiling a pot of water.
>>
> I taught my daughter to do it that way, and she's been converting her
> friends to that method.
>
I tried to send you some more sonnets but failed, so I asked O to forward
them.
Graham

On Sun, 10 Mar 2013 14:54:46 -0400, S Viemeister
> wrote:

> On 3/10/2013 1:02 PM, graham wrote:
> > "Dave Smith" > wrote
> >> I always rinse it, but with broccoli I would just cut off a huge chunk and
> >> toss it in the pot. Now I cut it into smaller pieces and watch for the
> >> hitchhikers like that big slug.
> >>
> > I rinse and then cut it into bite-sized chunks and then nuke it for ~3
> > minutes.
> > Much quicker and easier than boiling a pot of water.
> >
> I taught my daughter to do it that way, and she's been converting her
> friends to that method.

How do bugs float to the top when you microwave?

--
Food is an important part of a balanced diet.

"graham" > wrote in message
...
>
> "S Viemeister" > wrote in message
> ...
>> On 3/10/2013 1:02 PM, graham wrote:
>>> "Dave Smith" > wrote
>>>> I always rinse it, but with broccoli I would just cut off a huge chunk
>>>> and
>>>> toss it in the pot. Now I cut it into smaller pieces and watch for the
>>>> hitchhikers like that big slug.
>>>>
>>> I rinse and then cut it into bite-sized chunks and then nuke it for ~3
>>> minutes.
>>> Much quicker and easier than boiling a pot of water.
>>>
>> I taught my daughter to do it that way, and she's been converting her
>> friends to that method.
>>
> I tried to send you some more sonnets but failed, so I asked O to forward
> them.

I did that very thing and she told me she is still giggling
--
--
http://www.helpforheroes.org.uk/shop/

On 3/10/2013 3:02 PM, graham wrote:

> I tried to send you some more sonnets but failed, so I asked O to forward
> them.
>
Received, thank you!
And thank you for saving me the effort of digging out the originals.

(If you replace 'firstname' with sheila, and 'lastname' with viemeister,
then reverse the backwardness of the remaining bit, you'll have my
correct email address.)

On 3/10/2013 3:35 PM, Ophelia wrote:
> "graham" > wrote
>> "S Viemeister" > wrote in message

>> I tried to send you some more sonnets but failed, so I asked O to
>> forward them.
>
> I did that very thing and she told me she is still giggling

Indeed!

Dave Smith wrote:
>jmcquown wrote:
>>>
>>> I started cutting up broccoli and rinsing it a number of years ago. I
>>> used to just cut a head in half and toss it int he boiling water,but one
>>> day I was just about to pop a spear in my mouth and there was abig slug
>>> on it.
>>>
>> I don't know anyone who doesn't rinse fruit or vegetables before eating
>> them. Not even if they grow their own.
>>
>
>I always rinse it, but with broccoli I would just cut off a huge chunk
>and toss it in the pot. Now I cut it into smaller pieces and watch for
>the hitchhikers like that big slug.

Live creepy crawlies on produce is an indication that it's not tainted
with insecticides... I don't trust produce labeled organic unless it
shows woim holes or contains live critters, there is no way to grow
organic without, no way, no how. There is nothing organic about that
poifect produce yoose pinheads pay double for from the bin labeled
organic other than the label. I grow veggies with no chems, all my
produce contains bored holes, live larvae, or some evidence of
critters taking up residence. Without evidence of critters it just
ain't organic.

Susan wrote:
>jmcquown wrote:
>
>> I don't know anyone who doesn't rinse fruit or vegetables before eating
>> them. Not even if they grow their own.
>
>Yeah, never done it, never will...

If you've eaten at restaurants (and other peoples homes) you've eaten
unwashed produce. The most common cause of food borne illness is
salad bars.

On 3/10/2013 6:31 PM, Brooklyn1 wrote:

> Dave Smith wrote:
>> jmcquown wrote:
>>>>
>>>> I started cutting up broccoli and rinsing it a number of years ago. I
>>>> used to just cut a head in half and toss it int he boiling water,but one
>>>> day I was just about to pop a spear in my mouth and there was abig slug
>>>> on it.
>>>>
>>> I don't know anyone who doesn't rinse fruit or vegetables before eating
>>> them. Not even if they grow their own.
>>>
>>
>> I always rinse it, but with broccoli I would just cut off a huge chunk
>> and toss it in the pot. Now I cut it into smaller pieces and watch for
>> the hitchhikers like that big slug.
>
> Live creepy crawlies on produce is an indication that it's not tainted
> with insecticides...

That's just what I was thinking when I read it. I can't stand finding
bugs on food, but they're easily rinsed off. Fruit flies, though,
forget about it.