How can you handle Thai basil's early flowering?

  • Thread starter Thread starter Evo
  • Start date Start date
Click For Summary
The discussion revolves around the excitement and anticipation for the season premiere of "Hell's Kitchen," scheduled for September 22nd. Participants express their enthusiasm for the show, particularly for Gordon Ramsay's intense personality and cooking style. Many viewers appreciate the drama and entertainment value, despite some criticism of Ramsay's teaching methods, which are seen as overly aggressive. There are mixed opinions on the contestants, with some expressing disappointment in their skills and potential, suggesting that the selection process favors personalities over culinary talent. The conversation also touches on the show's format, with suggestions for a drinking game based on Ramsay's catchphrases and the contestants' mistakes. Overall, the thread captures a blend of excitement for the new season, critiques of the contestants' abilities, and reflections on Ramsay's controversial approach to cooking and leadership. Participants also share their favorite moments and predictions for the season, indicating a strong engagement with the show's dynamics.
  • #121
I'm dealing with Hell"s Kitchen this summer. The heat-wave and drought have stalled so many of my plants that things are just not developing in time to be used together. I'm getting cukes, but very slowly, and the dill is lagging badly, so I can only make pickles in very tiny batches (still no dill pickles yet), and I haven't had a single ripe tomato from the garden. Still, no usable chili peppers, either. Whaaaa. :cry:
 
Physics news on Phys.org
  • #122
turbo said:
I'm dealing with Hell"s Kitchen this summer. The heat-wave and drought have stalled so many of my plants that things are just not developing in time to be used together. I'm getting cukes, but very slowly, and the dill is lagging badly, so I can only make pickles in very tiny batches (still no dill pickles yet), and I haven't had a single ripe tomato from the garden. Still, no usable chili peppers, either. Whaaaa. :cry:

Hell's garden??
 
  • #123
Math Is Hard said:
Hell's garden??
Yep! I'm trying to water judiciously and urge things along, but the unprecedented heat and drought are fighting me. My wife bought a small pack of fresh dill yesterday, and we have enough cukes to make maybe 3-4 quarts of pickles, but this is ridiculous. I should already have 10-15 quarts in the pantry. My father has latched onto my home-made dill pickles as his "favorite" and they have turned out to be a critical component in my roast-beef subs this summer. It has been so hot, humid and nasty that I have been subsisting on sandwiches, and I'm running through last year's pickles faster than I can produce new ones.
 
  • #124
Have you made anymore basil lemonade? I'm still waiting on that recipe!
 
  • #125
My post got eaten up by a 504 error! Anyway, after 2 iterations of the Thai basil/lemonade experiments we still haven't had a decent result. I think we have to back up and boil a tea out of the Thai basil to combine with the lemonade. That basil has a nice anise-like flavor, but it's not coming out well in cold infusions. I'll let you know if we can come up with something good.
 
  • #126
BTW, do you have Thai basil available locally? Ours is already starting to flower, and I'm not sure how to deal with that. I'd like to pinch off the flowering heads, though through experience I have found that the most flavorful part of the dill plant is the flowering heads. Much richer, nicer flavor than the weed or the seeds.