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Re: Chlormequat chloride in grains
Posted: Sun Feb 18, 2024 3:12 pm
by Ken
Judas Maccabeus wrote: ↑Sun Feb 18, 2024 3:10 pm
You think we are simply detecting this sort of thing because we now have the ability to detect it, where before we did not?
In other words, nothing has changed?
Chlormequat has been recommended for and used on grains since the 1960s. So yes, probably nothing has changed and we are just seeing something now that we weren't looking for previously.
Re: Chlormequat chloride in grains
Posted: Sun Feb 18, 2024 4:00 pm
by Soloist
Judas Maccabeus wrote: ↑Sun Feb 18, 2024 3:10 pm
You think we are simply detecting this sort of thing because we now have the ability to detect it, where before we did not?
In other words, nothing has changed?
Honestly… given the source of the research… I likely wouldn’t have posted it if I read further first. My father for all his education tends to give too much credit for these things.
Re: Chlormequat chloride in grains
Posted: Sun Feb 18, 2024 6:19 pm
by Josh
Ken wrote: ↑Sun Feb 18, 2024 2:48 pm
Josh wrote: ↑Sun Feb 18, 2024 8:08 am
The last time I had tacos in Europe they were significantly better than the slop served out of various trucks on the side of the road, etc. in America. (In particular the tortillas had been made fresh instead of something out of a bag.)
Do you think that was due to the Chlormequat?
In any event, that's what you get for going to a taco truck in Ohio. You should try one in San Antonio sometime.
I was actually referring to some disappointing taco experiences I had the last time I was in California.
If I want great tacos in Ohio… we just get out the tortilla press and make them ourselves. It turns out that to have good “ethnic” food, you don’t need to import millions of immigrants; you just need a recipe book.
Re: Chlormequat chloride in grains
Posted: Sun Feb 18, 2024 10:44 pm
by Judas Maccabeus
Josh wrote: ↑Sun Feb 18, 2024 6:19 pm
Ken wrote: ↑Sun Feb 18, 2024 2:48 pm
Josh wrote: ↑Sun Feb 18, 2024 8:08 am
The last time I had tacos in Europe they were significantly better than the slop served out of various trucks on the side of the road, etc. in America. (In particular the tortillas had been made fresh instead of something out of a bag.)
Do you think that was due to the Chlormequat?
In any event, that's what you get for going to a taco truck in Ohio. You should try one in San Antonio sometime.
I was actually referring to some disappointing taco experiences I had the last time I was in California.
If I want great tacos in Ohio… we just get out the tortilla press and make them ourselves. It turns out that to have good “ethnic” food, you don’t need to import millions of immigrants; you just need a recipe book.
If you are in Cali, try San Jose' next time.