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Clifford Hogan
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Clifford Hogan
@coolcliff33
33, Single, Love Sport, Food, Animals, Swimming.
Keri Keri, New Zealand Katılım Kasım 2018
921 Takip Edilen232 Takipçiler
Clifford Hogan retweetledi
Only about one in 14 people who have ever lived are alive today
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This Rugby Season is similar to the Fifa World Cup and NRL when it comes to the referee decisions #AUSvFRA
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@wallabies You got All Blacks and New Zealands Support #AUSvFRA
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Wallabies should play this Test match like it's a Rugby World Cup Quarter Final. I think that will happen at the Rugby World Cup 2027 #AUSvFRA
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@FIFAWC26Updates France to beat Australia and Spain. Be a good few days Sport for them.
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@wallabies Think of this as a Rugby World Cup 2027 Quarter Final
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The alphabet in alphabetical order:
A - a
H - aitch
R - ar
B - be
C - cee
Q - cue
D - dee
W - double-u
E - e
F - ef
L - el
M - em
N - en
S - ess
X - ex
G - gee
I - i
J - jay
K - kay
O - o
P - pee
T - tee
U - u
V - vee
Y - wye
Z - zee
HT
Bananas pull a fast one on us — they look perfect on the shelf, then go spotty on your kitchen bench in 2 days 😅
*Why supermarkets keep them yellow longer:*
1. *They’re picked green*
Supermarkets get bananas when they’re still green and starchy. They’re not ripe yet, so the browning process hasn’t really started. They only “turn on” ripening a few days before they hit the shelves.
2. *Controlled ripening rooms*
Most stores ripen them in special rooms with ethylene gas + temperature/humidity control. Ethylene is the natural gas bananas release to ripen themselves. In those rooms it’s managed so they all turn yellow at once, but slowly. At home you don’t have that control.
3. *Colder storage slows it down*
Distribution centers keep bananas around 13-14°C / 55-57°F. That’s cool enough to slow ripening, but not cold enough to cause “chilling injury” which actually makes them go black faster. Most home fridges are too cold, ∼4°C, which damages the peel.
4. *They rotate stock fast*
Stores only put out a few days’ worth at a time. The really brown ones get pulled and discounted before you ever see them.
*Why yours go brown at home:*
1. *Ethylene builds up*
Once ripe, bananas pump out ethylene. At home they’re often in a fruit bowl with other fruit, or in a plastic bag. That traps the gas and speeds ripening way up.
2. *Room temp is warmer*
Auckland homes are often 20-24°C this time of year. Warmer = enzymes work faster = peel browns faster.
3. *Handling + air exposure*
Bumps bruise them, and once the peel is damaged the flesh underneath oxidizes and turns brown/black. Supermarket bananas get handled less after they’re shelved.
*How to make yours last longer at home:*
- *Separate them*: Don’t keep the bunch together. Break them apart and wrap the stems in foil or plastic wrap. That blocks some ethylene.
- *Keep them cool, but not fridge-cold*: A cool pantry spot is best. Only put them in the fridge once the peel is fully yellow if you want to pause it. The peel will go black in the fridge, but the inside stays good for days.
- *Don’t bag them*: Plastic traps ethylene + moisture. Leave them out in the open.
So basically: supermarkets are cheating with timing, temperature, and gas control. At home you’re getting the full, fast, natural ripening.
Want a trick to stop the ones you already have from going spotty overnight?
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Clifford Hogan retweetledi
Clifford Hogan retweetledi
@NICKIMINAJ He was talking about you at the time. You just "Can't Touch This" that's all 😄
youtu.be/QYHxGBH6o4M?si…
YouTube
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