0_Wizard
I'm not a fan of the red fruit tomatoes or "Solanum Iycopersicum"
The tomato (see pronunciation) is the edible, often red, fruit of the plant "Solanum lycopersicum", commonly known as a tomato plant.
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Tomato
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Tomato
The tomato (see pronunciation) is the edible, often red, fruit of the plant "Solanum lycopersicum", commonly known as a tomato plant. The plant belongs to the nightshade family, "Solanaceae". The species originated in western South America. The Nahuatl (Aztec language) word "tomatl" gave rise to the Spanish word "tomate", from which the English word tomato derived. Its use as a cultivated food may have originated with the indigenous peoples of Peru and Ecuador. The Spanish discovered the tomato from their contact with the Aztec peoples during the Spanish colonization of the Americas, then brought it to Europe, and, from there, to other parts of the European colonized world during the 16th century.
Red fruit bat
The red fruit bat or red fig-eating bat ("Stenoderma rufum") is a species of bat in the family Phyllostomidae, in the monotypic genus "Stenoderma". It is found in Puerto Rico and the U.S. Virgin Islands. Red fruit bats can range from tan to dark brown in color and their wings can be dark brown to black with red or pinked colored arms and figures. The nose-leaf are erect and shaped like a lace with a tan coloration. The ears pointed and go from light to dark brown, starting from the base of the ear and to the top of the ears. The eyes are small and oval shaped with brown iris and a circular pupils.
Solanaceae
The Solanaceae, or nightshades, are an economically important family of flowering plants. The family ranges from annual and perennial herbs to vines, lianas, epiphytes, shrubs, and trees, and includes a number of important agricultural crops, medicinal plants, spices, weeds, and ornamentals. Many members of the family contain potent alkaloids, and some are highly toxic, but many, including tomatoes, potatoes, eggplant, bell/chili peppers, and tobacco are widely used. The family belongs to the order Solanales, in the asterid group and class Magnoliopsida (dicotyledons). The Solanaceae consists of about 98 genera and some 2,700 species, with a great diversity of habitats, morphology and ecology.
Eggplant
Eggplant ("Solanum melongena"), or aubergine, is a species of nightshade, grown for its edible fruit. Eggplant is the common name in North America, Australia and New Zealand, but British English uses the French word "aubergine". It is known in South Asia and South Africa as "brinjal". The fruit is widely used in cooking. As a member of the genus "Solanum", it is related to the tomato and the potato. It was originally domesticated from the wild nightshade species, the thorn or bitter apple, "S. incanum", probably with two independent domestications, one in South Asia and one in East Asia. The eggplant is a delicate, tropical perennial often cultivated as a tender or half-hardy annual in temperate climates.
Solanum
Solanum is a large and diverse genus of flowering plants, which include two food crops of high economic importance, the potato and the tomato. It also contains the nightshades and horse nettles, as well as numerous plants cultivated for their ornamental flowers and fruit. "Solanum" species show a wide range of growing habits, such as annual and perennials, vines, subshrubs, shrubs, and small trees. Many formerly independent genera like "Lycopersicon" (the tomatoes) and "Cyphomandra" are now included in "Solanum" as subgenera or sections. Thus, the genus today contains roughly 1,500–2,000 species.
Solanum nigrum
Solanum nigrum (European black nightshade) is a species in the "Solanum" genus, native to Eurasia and introduced in the Americas, Australasia, and South Africa. It is also known as black nightshade. Parts of this plant can be toxic to livestock and humans. Nonetheless, ripe berries and cooked leaves of edible strains are used as food in some locales, and plant parts are used as a traditional medicine. A tendency exists in literature to incorrectly refer to many of the other "black nightshade" species as ""Solanum nigrum"". "Solanum nigrum" has been recorded from deposits of the Paleolithic and Mesolithic era of ancient Britain and it is suggested by the botanist and ecologist Edward Salisbury that it was part of the native flora there before Neolithic agriculture emerged.
Neoleucinodes elegantalis
Neoleucinodes elegantalis is a moth of the Crambidae family. It ìs found in Mexico, Costa Rica, Cuba, Honduras, Grenada, Guatemala, Jamaica, Panama, Puerto Rico, Trinidad and Tobago, Argentina, Brazil, Colombia, Ecuador, Guyana, Paraguay, Peru, Suriname, Uruguay and Venezuela. There are multiple generations per year. Eggs are laid either singly or in clusters on the petiole or sepals of flowers and the calyx of fruit. The larvae feed by burrowing into the fruit of "Solanum" species, including "Solanum lycopersicum", "Solanum melongena", "Solanum aethiopicum", "Solanum betaceum", "Solanum quitoense", "Solanum sessiliflorum", "Solanum acerifolium", "Solanum atropurpureum", "Solanum crinitum", "Solanum torvum", "Solanum hirtum", "Solanum lycocarpum", "Solanum pseudolulo", "Solanum viarum" and "Solanum sisymbriifolium", as well as "Capsicum annuum".
1_Apprentice
I love tomato based products, especially sauces made from tomatoes.
0_Wizard
That is a good way to eat tomatos and they can be put in many dishes, salads, and drinks!
Tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks.
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Thai cuisine
Thai cuisine (, , ) is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor", as well as care being given to the food's appearance, smell and context. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking rejects simplicity and is about "the juggling of disparate elements to create a harmonious finish".
Hungarian cuisine
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, dairy products and cheeses. Hungarian cuisine is mostly continental Central European, with some elements from Eastern Europe such as the use of poppy, and the popularity of kefir and quark (cottage cheese). Paprika, a quintessential spice and pepper is often associated with Hungary and is used prominently in a handful of dishes. Typical Hungarian food is heavy on dairy, cheese and meats, similar to that of neighboring West Slavic cuisines (Czech, Polish and Slovak).
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Burmese cuisine
Burmese cuisine includes dishes from various regions of Myanmar. The diversity of Myanmar's cuisine has also been contributed to by the myriad local ethnic minorities. The Bamars are the most dominant group, but other groups including the Chin people also have distinct cuisines. Burmese cuisine is characterised by extensive use of fish products like fish sauce and ngapi (fermented seafood). Owing to the geographic location of Myanmar, Burmese cuisine has been influenced by Chinese cuisine, Indian cuisine and Thai cuisine. Mohinga is the traditional breakfast dish and is Burma's national dish. Seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui (Myeik) and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay.