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What Field of Science Might Have the Answer for This Question About Hot Water?

If the noise comes from the water flowing through the pipe, one possibility (just a guess without actual testing) is that irregularities in the pipe (burrs, deposits, bends, joints) set up a vibration in the water flow. The hotter (lower density) water would probably oscillate at a higher frequency as Lorenzo says.

Aug 19, 2015
DonShirer in General Topics

Best Tasting Beefsteak Tomatoes For a Home Garden??

By "Beefsteak" do you mean large oblate tomatoes? Some of the better tasting tomatoes are smaller in size, or have a different shape, but I'll stick with this definition until corrected.
Aker's W. Virginia, Andrew Rahart's Jumbo Red, Nepal, Mt. Fresh (mid size)
Pink Brandywine(variable), Pruden's Purple, German Johnson
German Red Strawberry, Kosovo
Cherokee Purple, Black from Tula, cherokee Chocolate
Kellogg's Breakfast, Amish Gold(Low yield)
Berkeley Pink Tie Dye, Gold Medal, Pineapple(variable for me)

You may want to check the plant files on Daves Garden or All Things Plants websites for comments from growers.

Aug 18, 2015
DonShirer in Gardening

What Field of Science Might Have the Answer for This Question About Hot Water?

Actually Ben called the instrument the "armonica". The reed harmonica came much later and the name became confused. (And Ben's instrument was really just a mechanical adaption of the much older glass harp.)

And OP, can you describe better just what sound you are hearing for the cold/hot water? Is it the way it hits the basin or the sound of it coming out of the faucet?

Aug 18, 2015
DonShirer in General Topics

Russian purple tomatoes?

Most people call them Purple Russian, but some say Ukranian Purple. In Seed Savers 1999 yearbook Frederick Ineman of Ravenna, Ohio said that the seed came from his Aunt Irma Henkel in the Ukraine in 1980.

On a popular garden site, correspondents agree that it is primarily a canning tomato, but some say it tastes great, some say so-so. One mentioned he had problems with cracking, but if your farmer's market is selling it regularly, that may be an isolated case. I've never tasted one, but purple tomatoes often have an intense taste and it does look pretty!

Aug 17, 2015
DonShirer in Home Cooking

Kraft Adds Heinz

Just read a press release that said Kraft foods merged with Heinz last month to form Kraft-Heinz, the 3d largest US food corporation. Although Kraft already had cheese to put on their Oscar Mayer wieners, they must have needed to add some ketchup too. (Don't they know that mustard is preferred on franks?)

Aug 14, 2015
DonShirer in Food Media & News

jalapenos are never spicy or even close too spicy

There is a variety called "TAM Jalapeño" which is much milder than the usual cultivar, but it is unlikely you got that by accident. I usually grow the variety "Early Jalapeño" in containers, and they are plenty hot enough for me.

Aug 14, 2015
DonShirer in Gardening

Reblochon Cheese

I have tried several cheeses that say "Reblochon Style", but since I've never seen the original, I don't know how close they are. They include:
Douceur du Jura (Jura, France)
Dancing Fern (Sequatchie Cove Farm, Tenn.)
Prefere des Montagne (Jura, France)
Snow'd In (Lazy Lady Farm, VT

All acceptable, but none on my must-try list.

Aug 14, 2015
DonShirer in Cheese

What to do with an overgrown cucumber

What variety of cucumber was it?
I have been picking Japanese cukes in my garden that are longer than that!
But if it was a usually shorter type like Burpless, if it hadn't turned a yellowish brown, it's probably still ok. Pho's advice to taste first is a good idea.

Aug 14, 2015
DonShirer in Home Cooking

Science Questions About Ice Cubes

One caveat: you didn't say what temperature the iced tea started at. If it was at room temp, then Phil is correct. The specific heat of the liquid is much higher than that of the air, and the conduction/convection in the liquid drains heat from the ice faster than the air does.
However if the tea was ice cold to begin with (I keep mine in the fridge) the air-exposed ice might melt faster. It would depend on the teas' initial temp.

My ice cubes often have air bubbles at the top. I suspect it depends on whether the shelves have ice on them or not. If so, the ice acts as an insulating layer and the top of the cubes may freeze first. If the shelves are clean, the heat conducts through the bottom quicker than convection can cool the top so the bottom may freeze first. (This is related to the old question of whether warm or cold water freezes faster. Cold does of course in isolation, but if the shelves are icy, sufficiently warm water in the tray may melt the shelf ice allowing better conduction and subsequent faster freezing.)

Aug 09, 2015
DonShirer in General Topics

Your favorite spaghetti recipe

Had some Roasted Red Pepper Sauce left over from a shrimp dish, so tried it with spaghetti. Worked pretty well with lots of fresh basil on top. You can find several recipes on line.

Aug 06, 2015
DonShirer in Home Cooking

"Seasoned Fries" - love them or hate them

Last time I was at 5Guys, I ordered the Cajun Fries. They were an interesting variation, but the probability that I'll order them again is hovering around 25%.

Aug 06, 2015
DonShirer in General Topics

Persian cucumbers, my new favorite salad ingredient

I've been growing Suyo (aka Suhyo) Long for two years. You get twice as many slices as with common varieties like Burpless, and they are nice and crispy. They do have a bristly skin but rubbing removes the bristles easily.

Thanks for pointing out the Persian varieties, Coli, I'll have to try them next year!

Aug 06, 2015
DonShirer in General Topics

What to plant now in zone 7a?

This article happened to come up today on the DavesGarden site:

Has recommendations for other zones as well.

What's for Dinner? #379 - The dog days of August [through Aug. 7, 2015]

Shrimp and pasta with roasted red pepper sauce from

We added a few things so it didn't look exactly like the original picture.

New-to-me California artisan sheep's milk cheese

If you are looking for other sheep cheeses made on the West coast, here are a few I've tried in the order in which I like them: Excellent (top) to Good (bottom).

Flagsheep (Beechers, WA)
Echo Mountain Blue (Rogue creamery, OR) a goat/sheep mix
Fat Bottom (Bleating Heart Creamery, OR)
Ewelicious Blue Cheese (Bleating Heart Creamery, OR)
Lamb Chopper (Made in Europe for Cypress Grove, CA)

Aug 01, 2015
DonShirer in Cheese

VEGGIE SLAWS/COLESLAWS! Home Cooking Dish Of The Month (July 2015)

I grew Turnips in my garden for the first time this year, and when I presented a humongous root to my wife she at first had no idea what to do with it. She finally made a sort of slaw, dicing up the turnip, carrots and apples, with a dressing made from mayo, apple cider and ??? (She doesn't remember the exact recipe.)

It turned out pretty well and we've been eating it as a side dish for a week (it kept fine in the fridge). Next year I'll harvest the turnips at an earlier stage so they aren't so big!

Aug 01, 2015
DonShirer in Home Cooking

Passion fruit vine - thumbs up or run away?

There are several sites on the web about growing

Jul 29, 2015
DonShirer in Gardening

Madison Beach Hotel (Madison, CT)? Or other brunch of note?

This trip advisor site has a MENU option. Click on that, and then BRUNCH.

Madison Beach Hotel (Madison, CT)? Or other brunch of note?

We had brunch at MBH several years ago. As I recall, it was pleasant but not memorable. I remember better the views of the sound at the beach afterwards!

Water's Edge brunch is, however, very memorable. I can still picture the times I've been there...and especially remember the day that included a wedding (no relation). I'm no sushi fan, so FS, while good, doesn't pick up points for that.

Frozen Brussels Sprouts

I'm not a B.S. lover (either kind!) but a couple of years ago I wanted to vary the Thanksgiving menu a bit, so I tried a recipe involving shredded Brussels Sprouts, bacon, and onion (can't remember the source) and it turned out pretty good.

Jul 26, 2015
DonShirer in Home Cooking

McDonald’s now sells lobster rolls in New England

They have had this on the menu at a few shoreline locations in previous years.

Jul 24, 2015
DonShirer in Greater Boston Area

New Oreo Thin Cookies

Got the last package of the thin mints at Wal-Mart. Price up to $3.00
Eating one as I type...the darn things are addictive!
1 cookie = 1 mouthful.

Jul 21, 2015
DonShirer in General Topics

What to do with too many cans of refried beans?

Huevos rancheros. Spread the refritos over a tortilla, top with fried or poached eggs and salsa. Add whatever else you like (lettuce, cheese, etc) around the edges.

Jul 20, 2015
DonShirer in Home Cooking

Gigantic cucumber?

My wife makes some sort of cool drink with them (in fact she just asked me today if I had a couple of ripe ones handy). She's out now so I can't ask her the recipe, but here are two links I found with minimal effort:

Jul 19, 2015
DonShirer in Home Cooking

Best way to keep sweet corn

Even easier. Cook in microwave unhusked. The silk comes right off.

Jul 19, 2015
DonShirer in General Topics


I had to grin at the title of this thread. Almost a direct quote from my wife when we lived in Arizona. I bought a young fig tree, and three years later she was almost in tears when facing the huge harvest. To keep matrimonial harmony, I cut down the tree.

Jul 14, 2015
DonShirer in General Topics

What's this kale love?

Kale is indeed easy to grow with almost no care required. It even returns the next year by itself.

And I happen to be eating a lettuce/baby kale/arugula/mizuna salad right now which prompted me to read this post.

Everyone's tastes are different, but I find it difficult to understand why we see so many posts saying "I don't like a particular food. --If you don't like it you don't have to eat it!

Jul 13, 2015
DonShirer in General Topics

Low & Slow Scrambled Egg fans, have you tried this?

I mentioned these in previous post. Since then I have added one step:
mix the ingredients with a hand blender. Adds air to the liquid.

Jul 12, 2015
DonShirer in Home Cooking

Mystic Market - Mystic CT Gourmet Foods

The "East" incarnation of a well-established Mystic purveyor recently opened in the old Pat's Kountry Kitchen site. They have a clean mid-sized eating area, a butcher/deli counter and a line of refrigerators for take out items. The deli salads looked good, there were a lot of frozen appetizers, family meals and entrees. I bought a reasonably-priced frozen Porchetta and Endive combination which we had for dinner tonight. DW complemented me on the selection.

The cheese selection disappointed me. There were very few selections in the coolers and I didn't see that many more in the deli counter. The place was packed and the clerks were too busy for me to inquire. I'll have to do that on my next visit.

Names for parts of a cheese

Isn't that just the ripest part?

Jul 06, 2015
DonShirer in Cheese