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Banana Seed Germination Forum As one of the toughest seeds in the plant kingdom to figure out the keys to germination success with, this is a forum with banana seed germination tips. Please entitle posts like "Musa balbisiana," or "Musa cheesmani," etc. People would then post a reply under that heading, sharing their germination successes (and failures), what materials and methods they used, germination percentage, etc.


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Old 02-27-2009, 12:31 PM   #21 (permalink)
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Default Re: Germinating in tropical climates?

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What wine would you pair with it Beth?
Depends on the accompaniment.

Over stewed potatoes with rice and hot peppers, a robust red like a Chilean Shiraz is suitable, or if you're into having ice cubes in the drink, an Argentinian Malbec.

On a bed of greens with corn on the cob, one of the German white wines, a Reisling or a Qualitassvein.
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Old 02-27-2009, 12:44 PM   #22 (permalink)
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Joy Re: Germinating in tropical climates?

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Was this meal before your lizard deals went bad?
Good point Scot, never thought of it. Yes!.... and then came the bad $15 million Serpentarium deal for tourism....sheesh....
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Old 02-27-2009, 12:47 PM   #23 (permalink)
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Default Re: Germinating in tropical climates?

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Originally Posted by lorax View Post
Depends on the accompaniment.

Over stewed potatoes with rice and hot peppers, a robust red like a Chilean Shiraz is suitable, or if you're into having ice cubes in the drink, an Argentinian Malbec.

On a bed of greens with corn on the cob, one of the German white wines, a Reisling or a Qualitassvein.
Ice cubes in my wine?.....Never! May I also suggest a Chilean Carmenere? Often overlooked but delicious. It is one of my favorite reds along with a heavily smoked Pinot Noir such as the heady juice from Sine Qua Non. Love your Riesling pairing with spicy food.
For something refreshing, a chilled Gewurztaminer gets my vote.
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Old 02-27-2009, 01:00 PM   #24 (permalink)
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Default Re: Germinating in tropical climates?

See, and I never really warmed to Malbec until I moved here. The ice-cubes thing turned me right off it until I realized I could simply treat it like a white - chill before opening and don't let it breathe a whole lot.

I've never been a fan of Pinot Noir - there's this volcanic taste in the recent Chilean ones that puts me off. The Carmenere is over $80 a bottle here, which puts it out of my reach for most meals. I like the Shiraz because I can use about half the bottle over the meat, then drink the rest.

If I were sauteeing the guanta, I'd have to go with the Riesling in the sauce along with aji peppers and achiote, and the final pairing would be a Bolivian Cabernet - I'm not sure that this one makes it to your market, but it's an excellent wine.

Of course, if we're talking about tapir (danta) then the field changes. I am particularly fond of cubes of tenderloin flambeed in peach aguardiente with peanuts. For that, a fuller-bodied red is a must - it's about the only time I'll consider Pinot Noir, and even then I'll go with an Argentine rather than a Chilean bottle.
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Old 02-27-2009, 01:02 PM   #25 (permalink)
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Default Re: Germinating in tropical climates?

OMG, we've totally hijacked TropicalLuvr's thread. I feel awful!
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Old 02-27-2009, 01:06 PM   #26 (permalink)
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Joy Re: Germinating in tropical climates?

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OMG, we've totally hijacked TropicalLuvr's thread. I feel awful!
I was about to say that but I don't think Kyle will take legal action against us or try to kill us, rite Kyle?
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Old 02-27-2009, 01:19 PM   #27 (permalink)
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Default Re: Germinating in tropical climates?

Oops! I don't know if it would be advisable for us to continue this. Perhaps we should tapir it off....but I guanta keep it going.
Hey, agouti idea, let's start a new thread.
Then those whose threads were hijacked can do the same unto us.
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