http://www.recfoodcooking.com
--
Cheers
Chatty Cathy

I ask for a sample (e.g., a grape to test for sweetness) which they're
very happy to give. That's the cost of doing business. I buy the bag
I've sampled from. I've turned down a purchase only once because the
grapes were sour.

Dora

On Aug 1, 11:37*am, ChattyCathy > wrote:
> http://www.recfoodcooking.com

The questions are two disparate items:
Is grazing given or theft?

Is prodding produce okay?

Fer example:
In Nancy's post, Dear Ol' Grandpa went through the produce dept.
snagging items and eating them then-and-there with no intention of
paying.

In your question, you intimate that produce that is pinched, poked,
and prodded will be tossed eventually because no one will buy it.
Given what I see at several local grocery stores, this isn't true.
Some customers are willing to simply walk up to a bin, load up a bag
and toss it in the cart, never checking or caring what they are
planning to purchase. Others are capable of viewing a fruit and
through black magic (osmosis of fruit-to-hand-color-to-eye) determine
a fruit's worthiness. Others utilize more (touch) to make their
purchases. The whole difference is a majority of these customers are
going to pay for their final choices.

The Ranger

The Ranger wrote:

> On Aug 1, 11:37Â*am, ChattyCathy > wrote:
>> http://www.recfoodcooking.com
>
> The questions are two disparate items:
> Is grazing given or theft?

That's why I made them two separate questions. Still falls
under 'sampling the goods', IMO.

>
> Is prodding produce okay?
>
> Fer example:
> In Nancy's post, Dear Ol' Grandpa went through the produce dept.
> snagging items and eating them then-and-there with no intention of
> paying.
>
> In your question, you intimate that produce that is pinched, poked,
> and prodded will be tossed eventually because no one will buy it.

Wasn't what I was intimating, to be honest. I often 'prod and poke' at
avocados - knowing full well that others do the same (because I've seen
plenty of other shoppers do it). However, IMHO that doesn't usually
render the avocados 'spoiled goods' because of the robust skins they
have (and I dunno 'bout you, but I don't eat avocado skins). However,
if I saw somebody bouncing avocados off the walls/floor, I'd think
twice about it - that would really bruise them.


> Given what I see at several local grocery stores, this isn't true.
> Some customers are willing to simply walk up to a bin, load up a bag
> and toss it in the cart, never checking or caring what they are
> planning to purchase.

This is true.

> Others are capable of viewing a fruit and
> through black magic (osmosis of fruit-to-hand-color-to-eye) determine
> a fruit's worthiness. Others utilize more (touch) to make their
> purchases. The whole difference is a majority of these customers are
> going to pay for their final choices.


One would hope so, yes.

--
Cheers
Chatty Cathy

Dora wrote:
>
> I ask for a sample (e.g., a grape to test for sweetness) which they're
> very happy to give. That's the cost of doing business. I buy the bag
> I've sampled from. I've turned down a purchase only once because the
> grapes were sour.

But you *ask*. Therein lies the difference (IMHO, of course)
--
Cheers
Chatty Cathy

"ChattyCathy" > wrote in message
...
> http://www.recfoodcooking.com
> --
> Cheers
> Chatty Cathy



Thumping or sniffing a melon or lightly squeezing a tomato or squash is
completely different from eating a peach.

Jill

jmcquown wrote:

> "ChattyCathy" > wrote in message
> ...
>> http://www.recfoodcooking.com
>> --
>> Cheers
>> Chatty Cathy
>
> Thumping or sniffing a melon or lightly squeezing a tomato or squash
> is completely different from eating a peach.
>
> Jill

Yes it is.
--
Cheers
Chatty Cathy

On Aug 1, 1:46*pm, "Dora" > wrote:
> I ask for a sample (e.g., a grape to test for sweetness) which they're
> very happy to give. *That's the cost of doing business. *I buy the bag
> I've sampled from. *I've turned down a purchase only once because the
> grapes were sour.

Oh boy, you buy the bag you've sampled from. Big deal. So you still
don't have to pay for what you stole. Bitch.

"ChattyCathy" > wrote in message
...
> Dora wrote:
>>
>> I ask for a sample (e.g., a grape to test for sweetness) which they're
>> very happy to give. That's the cost of doing business. I buy the bag
>> I've sampled from. I've turned down a purchase only once because the
>> grapes were sour.
>
> But you *ask*. Therein lies the difference (IMHO, of course)
>
>

Maybe where you live people work for free, in the US there is rarely someone
nearby just hanging around to ask (except for the Streak) because labor is
too expensive to have someone just standing by the grapes doing nothing so
an occasional customer can ask May I? Most shoppers don't taste, most just
grab without looking. The latest craze is to display the grapes and
cherries in those somewhat attractive perforated zipper bags (the morons are
thinking, hey, free reusable bags, the pinheads don't notice the holes),
that's to cheat the customers into buying old produce that's already rotting
off it's stems... when you bring that bag home a good percentage in the bag
are loosies and already rotted, the ones you'd not have picked to buy. I
don't buy grapes or cherries that are in those bags and neither should you.
I pick out the decent ones and those in a different plastic bag and leave
the crap behind When stores are selling a lot of rotted crap, and
especially at those outrageous prices, folks have every right to pick,
choose, refuse, and especially taste. Yoose anti-tasters are either
goody-two shoes liars or simpletons, put that on your survey.

Anyway, in the US there is no shortage of food, certainly not that folks
tasting a few pieces of fruit would matter... in the US the problem is not
what to eat, the problem is what not to eat.

"ChattyCathy" > wrote in message
...
> jmcquown wrote:
>
>> "ChattyCathy" > wrote in message
>> ...
>>> http://www.recfoodcooking.com
>>> --
>>> Cheers
>>> Chatty Cathy
>>
>> Thumping or sniffing a melon or lightly squeezing a tomato or squash
>> is completely different from eating a peach.
>>
>> Jill
>
> Yes it is.
>

Yeah, one is like lemme just stick the head in and the other is busting the
cherry and having a giant orgasm. LOL

"brooklyn1" > wrote in message
...
>
> "ChattyCathy" > wrote in message
> ...
>> jmcquown wrote:
>>
>>> "ChattyCathy" > wrote in message
>>> ...
>>>> http://www.recfoodcooking.com
>>>> --
>>>> Cheers
>>>> Chatty Cathy
>>>
>>> Thumping or sniffing a melon or lightly squeezing a tomato or squash
>>> is completely different from eating a peach.
>>>
>>> Jill
>>
>> Yes it is.
>>
>
> Yeah, one is like lemme just stick the head in and the other is busting
> the cherry and having a giant orgasm. LOL
>
>

Jesus you are a moron. Like you ever gave anyone but yourself an orgasm, you
warty old un****.

"projectile vomit chick" > wrote in message
...
On Aug 1, 1:46 pm, "Dora" > wrote:
> I ask for a sample (e.g., a grape to test for sweetness) which they're
> very happy to give. That's the cost of doing business. I buy the bag
> I've sampled from. I've turned down a purchase only once because the
> grapes were sour.

Oh boy, you buy the bag you've sampled from. Big deal. So you still
don't have to pay for what you stole. Bitch.

===============

Yeah, but... she asks that they weigh her before and after. Imagine, these
pinheads rationalize that when they eat one grape it ain't stealing but
someone else eating two grapes is grand theft. Do you believe those holier
than thous eat only one grape, I don't.... them rightious bitches will swipe
lipsticks, nail polish, and eyebrow pencils but have us believe they ate
only one grape... check their vaginas, you'll find a #10 can of fruit
cocktail! LOL

jmcquown wrote:
> "ChattyCathy" > wrote

>> http://www.recfoodcooking.com

> Thumping or sniffing a melon or lightly squeezing a tomato or squash
> is completely different from eating a peach.

It doesn't take much to tell if a tomato or a nectarine is ripe,
no need to mutilate the food and leave it for dead. How
unappealing is a fruit with someone's fingernail germs poked
into it.

But I would like to know if the tomato will be ready for my
sandwich today or not until later in the week. I usually buy a
mix of ripenesses.

nancy

brooklyn1 wrote:

> "projectile vomit chick" > wrote in
> message
> ...
> On Aug 1, 1:46 pm, "Dora" > wrote:
>> I ask for a sample (e.g., a grape to test for sweetness) which
>> they're very happy to give. That's the cost of doing business. I buy
>> the bag I've sampled from. I've turned down a purchase only once
>> because the grapes were sour.
>
> Oh boy, you buy the bag you've sampled from. Big deal. So you still
> don't have to pay for what you stole. Bitch.
>
> ===============
>
> Yeah, but... she asks that they weigh her before and after. Imagine,
> these pinheads rationalize that when they eat one grape it ain't
> stealing but someone else eating two grapes is grand theft. Do you
> believe those holier than thous eat only one grape, I don't.... them
> rightious bitches will swipe lipsticks, nail polish, and eyebrow
> pencils but have us believe they ate only one grape... check their
> vaginas, you'll find a #10 can of fruit cocktail! LOL


GAWD...!!!

:-D

--
Best
Greg

Nancy Young wrote:
> jmcquown wrote:
>> "ChattyCathy" > wrote
>
>>> http://www.recfoodcooking.com
>
>> Thumping or sniffing a melon or lightly squeezing a tomato or squash
>> is completely different from eating a peach.
>
> It doesn't take much to tell if a tomato or a nectarine is ripe,
> no need to mutilate the food and leave it for dead. How unappealing is
> a fruit with someone's fingernail germs poked
> into it.
> But I would like to know if the tomato will be ready for my sandwich
> today or not until later in the week. I usually buy a
> mix of ripenesses.
>
> nancy

Nancy - A light squeeze on the tomato will tell you if it's old or not.
The only thing using a fingernail will result in, is juice on your hand,
or really ****ing of the people that ends up buying it, and seeing the
nail marks later. When squeezing, a couple of fingers are needed only,
as well as a very light squeeze. If no resistance, or if no resilience,
than go for a different set of tomatoes. If they don't look good either,
consider the plum tomatoes. They are not the first choice for sandwiches
or for salads, but they usually taste good when the other tomatoes
aren't worth buying.

Bob

"Bob Muncie" > wrote in message
...
> Nancy Young wrote:
>> jmcquown wrote:
>>> "ChattyCathy" > wrote
>>
>>>> http://www.recfoodcooking.com
>>
>>> Thumping or sniffing a melon or lightly squeezing a tomato or squash
>>> is completely different from eating a peach.
>>
>> It doesn't take much to tell if a tomato or a nectarine is ripe,
>> no need to mutilate the food and leave it for dead. How unappealing is a
>> fruit with someone's fingernail germs poked
>> into it. But I would like to know if the tomato will be ready for my
>> sandwich today or not until later in the week. I usually buy a
>> mix of ripenesses.
>>
>> nancy
>
> Nancy - A light squeeze on the tomato will tell you if it's old or not.
> The only thing using a fingernail will result in, is juice on your hand,
> or really ****ing of the people that ends up buying it, and seeing the
> nail marks later. When squeezing, a couple of fingers are needed only, as
> well as a very light squeeze. If no resistance, or if no resilience, than
> go for a different set of tomatoes. If they don't look good either,
> consider the plum tomatoes. They are not the first choice for sandwiches
> or for salads, but they usually taste good when the other tomatoes aren't
> worth buying.
>
> Bob

Squeezing a stupidmarket tomato indicates nothing unless it's rotten, and
then it will squirt all over you. All stupidmarket tomatoes were treated
with gas to make them red... the best one can do is a visual inspection, to
determine color, shape, and lack of blemishes... handling tomatoes will in
no way indicate flavor. When there are finger nail scars that only means
that there are JAPs who shop there... you'll see the same scars on their
husband's backs from faking orgasms.

"cybercat" > wrote in message ...
|
| "brooklyn1" > wrote in message
| ...
| >
| > "ChattyCathy" > wrote in message
| > ...
| >> jmcquown wrote:
| >>
| >>> "ChattyCathy" > wrote in message
| >>> ...
| >>>> http://www.recfoodcooking.com
| >>>> --
| >>>> Cheers
| >>>> Chatty Cathy
| >>>
| >>> Thumping or sniffing a melon or lightly squeezing a tomato or squash
| >>> is completely different from eating a peach.
| >>>
| >>> Jill
| >>
| >> Yes it is.
| >>
| >
| > Yeah, one is like lemme just stick the head in and the other is busting
| > the cherry and having a giant orgasm. LOL
| >
| >
|
| Jesus you are a moron. Like you ever gave anyone but yourself an orgasm, you
| warty old un****.

"Warty old un****" has a gorgeous ring to it, quite Victorian and very apt.

pavane

Nancy wrote on Sat, 1 Aug 2009 16:34:14 -0400:

> jmcquown wrote:
>> "ChattyCathy" > wrote

>>> http://www.recfoodcooking.com

>> Thumping or sniffing a melon or lightly squeezing a tomato or
>> squash is completely different from eating a peach.

> It doesn't take much to tell if a tomato or a nectarine is
> ripe, no need to mutilate the food and leave it for dead. How
> unappealing is a fruit with someone's fingernail germs poked
> into it.

> But I would like to know if the tomato will be ready for my sandwich
> today or not until later in the week. I usually buy a mix of
> ripenesses.

i always prod things like melons, peaches, mangoes or cucumbers and I'm
surprised to find that so few people don't try one grape. Stores are
very good at displaying unripe grapes.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Bob Muncie wrote:
> Nancy Young wrote:
>> jmcquown wrote:
>>> "ChattyCathy" > wrote
>>
>>>> http://www.recfoodcooking.com
>>
>>> Thumping or sniffing a melon or lightly squeezing a tomato or squash
>>> is completely different from eating a peach.
>>
>> It doesn't take much to tell if a tomato or a nectarine is ripe,
>> no need to mutilate the food and leave it for dead. How unappealing
>> is a fruit with someone's fingernail germs poked
>> into it.
>> But I would like to know if the tomato will be ready for my sandwich
>> today or not until later in the week. I usually buy a
>> mix of ripenesses.

> Nancy - A light squeeze on the tomato will tell you if it's old or
> not.

I know that. Tell it to the finger pokers. Heh.

> The only thing using a fingernail will result in, is juice on
> your hand, or really ****ing of the people that ends up buying it,
> and seeing the nail marks later. When squeezing, a couple of fingers
> are needed only, as well as a very light squeeze. If no resistance,
> or if no resilience, than go for a different set of tomatoes. If they
> don't look good either, consider the plum tomatoes. They are not the
> first choice for sandwiches or for salads, but they usually taste
> good when the other tomatoes aren't worth buying.

I look for the 'Ugli's as I call them, but you're right, the plums aren't
bad. I haven't seen the Campari tomatoes at Costco in a long time,
they were good when tomatoes were out of season.

nancy

In article >,
ChattyCathy > wrote:

> http://www.recfoodcooking.com
> --
> Cheers
> Chatty Cathy

Cool survey and interesting results. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

brooklyn1 wrote:
> "ChattyCathy" > wrote in message
> ...
>> Dora wrote:
>>> I ask for a sample (e.g., a grape to test for sweetness) which they're
>>> very happy to give. That's the cost of doing business. I buy the bag
>>> I've sampled from. I've turned down a purchase only once because the
>>> grapes were sour.
>> But you *ask*. Therein lies the difference (IMHO, of course)
>>
>>
>
> Maybe where you live people work for free, in the US there is rarely someone
> nearby just hanging around to ask (except for the Streak) because labor is
> too expensive to have someone just standing by the grapes doing nothing so
> an occasional customer can ask May I?
> Most shoppers don't taste, most just
> grab without looking. The latest craze is to display the grapes and
> cherries in those somewhat attractive perforated zipper bags (the morons are
> thinking, hey, free reusable bags, the pinheads don't notice the holes),
> that's to cheat the customers into buying old produce that's already rotting
> off it's stems... when you bring that bag home a good percentage in the bag
> are loosies and already rotted, the ones you'd not have picked to buy. I
> don't buy grapes or cherries that are in those bags and neither should you.
> I pick out the decent ones and those in a different plastic bag and leave
> the crap behind When stores are selling a lot of rotted crap, and
> especially at those outrageous prices, folks have every right to pick,
> choose, refuse, and especially taste. Yoose anti-tasters are either
> goody-two shoes liars or simpletons, put that on your survey.

Maybe you need to shop at someplace besides wally. You would be hard
pressed to find rotted food for sale where I buy most of our produce and
fruit and I pay less than they charge at the big box mart.

>
> Anyway, in the US there is no shortage of food, certainly not that folks
> tasting a few pieces of fruit would matter... in the US the problem is not
> what to eat, the problem is what not to eat.
>
>

In article
>,
The Ranger > wrote:

> On Aug 1, 11:37*am, ChattyCathy > wrote:
> > http://www.recfoodcooking.com
>
> The questions are two disparate items:
> Is grazing given or theft?
>
> Is prodding produce okay?
>
> Fer example:
> In Nancy's post, Dear Ol' Grandpa went through the produce dept.
> snagging items and eating them then-and-there with no intention of
> paying.
>
> In your question, you intimate that produce that is pinched, poked,
> and prodded will be tossed eventually because no one will buy it.
> Given what I see at several local grocery stores, this isn't true.
> Some customers are willing to simply walk up to a bin, load up a bag
> and toss it in the cart, never checking or caring what they are
> planning to purchase. Others are capable of viewing a fruit and
> through black magic (osmosis of fruit-to-hand-color-to-eye) determine
> a fruit's worthiness. Others utilize more (touch) to make their
> purchases. The whole difference is a majority of these customers are
> going to pay for their final choices.
>
> The Ranger

I'm very careful when I do check produce. Yes, I'm guilty of eating ONE
grape without permission but I purchase the net bag I took it from.
I've only ever not bought sour grapes on maybe 2 or three occasions.

I gently check Avocados for ripeness with a gentle squeeze.

Cantaloups get a color evaluation first (the yellower, the riper
generally), then a gentle squeeze, then the sniff test.

Apples get lightly fingernail flicked. The higher the pitch of the
"ring", the juicier they are. Same for watermelons.

Tomatoes are chosen by color.

Cherries are chosen by color.

Peaches, plums, nectarines are chosen by softness so get a gentle
squeeze.

Citrus is chosen by the smoothness of the skin. The more smooth/glossy
the skin is, the riper/juicier they generally are.

Lettuce, celery, cabbage, etc. are chosen by visual appeal.

Strawberries are chosen also by color and I check the bottom of the
container for moldy ones.

Blueberries/blackberries/raspberries are chosen also by visual only
assessment.

Corn on the cob, I check the top of the cob for rot by peeling it only
slightly, then also choose the largest, fattest ears.

Summer squash, I choose the smallest, most slender ones.

Winter squash, I just make sure that there are no flaws that indicate
rot.

Carrots? There generally is no problem with them.

Mushrooms? The ones that look the freshest and firmest, no slime.

Okra, visual only and size. I like them smaller as those are generally
more tender.

Asparagus? Visual only.
Same with radishes and other similar root veggies.

Beets, I go for the greens. <g>

Chard and choy and other greens, visual, just like lettuce.

Yams by size, color and damage/flaws.

Potatoes, same same, but I also do my best to avoid ANY that have a hint
of green!

Onions, visual appeal only. Same for garlic, scallions and shallots.

I do like my fresh produce. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
> In article
> >,
> The Ranger > wrote:
>
>> On Aug 1, 11:37 am, ChattyCathy > wrote:
>>> http://www.recfoodcooking.com
>> The questions are two disparate items:
>> Is grazing given or theft?
>>
>> Is prodding produce okay?
>>
>> Fer example:
>> In Nancy's post, Dear Ol' Grandpa went through the produce dept.
>> snagging items and eating them then-and-there with no intention of
>> paying.
>>
>> In your question, you intimate that produce that is pinched, poked,
>> and prodded will be tossed eventually because no one will buy it.
>> Given what I see at several local grocery stores, this isn't true.
>> Some customers are willing to simply walk up to a bin, load up a bag
>> and toss it in the cart, never checking or caring what they are
>> planning to purchase. Others are capable of viewing a fruit and
>> through black magic (osmosis of fruit-to-hand-color-to-eye) determine
>> a fruit's worthiness. Others utilize more (touch) to make their
>> purchases. The whole difference is a majority of these customers are
>> going to pay for their final choices.
>>
>> The Ranger
>
> I'm very careful when I do check produce. Yes, I'm guilty of eating ONE
> grape without permission but I purchase the net bag I took it from.
> I've only ever not bought sour grapes on maybe 2 or three occasions.
>
> I gently check Avocados for ripeness with a gentle squeeze.
>
> Cantaloups get a color evaluation first (the yellower, the riper
> generally), then a gentle squeeze, then the sniff test.
>
> Apples get lightly fingernail flicked. The higher the pitch of the
> "ring", the juicier they are. Same for watermelons.
>
> Tomatoes are chosen by color.
>
> Cherries are chosen by color.
>
> Peaches, plums, nectarines are chosen by softness so get a gentle
> squeeze.
>
> Citrus is chosen by the smoothness of the skin. The more smooth/glossy
> the skin is, the riper/juicier they generally are.
>
> Lettuce, celery, cabbage, etc. are chosen by visual appeal.
>
> Strawberries are chosen also by color and I check the bottom of the
> container for moldy ones.
>
> Blueberries/blackberries/raspberries are chosen also by visual only
> assessment.
>
> Corn on the cob, I check the top of the cob for rot by peeling it only
> slightly, then also choose the largest, fattest ears.
>
> Summer squash, I choose the smallest, most slender ones.
>
> Winter squash, I just make sure that there are no flaws that indicate
> rot.
>
> Carrots? There generally is no problem with them.
>
> Mushrooms? The ones that look the freshest and firmest, no slime.
>
> Okra, visual only and size. I like them smaller as those are generally
> more tender.
>
> Asparagus? Visual only.
> Same with radishes and other similar root veggies.
>
> Beets, I go for the greens. <g>
>
> Chard and choy and other greens, visual, just like lettuce.
>
> Yams by size, color and damage/flaws.
>
> Potatoes, same same, but I also do my best to avoid ANY that have a hint
> of green!
>
> Onions, visual appeal only. Same for garlic, scallions and shallots.
>
> I do like my fresh produce. :-)

Hi Om. Thanks for your experienced guiding through the produce :-)

The one thing you did not mention on something you were explicit
about... Strawberries are nearer to tasteless the larger they are. They
have more water than needed when a berry if large. I like a light vs
bright red (all over) and a smaller size berry. They don't need anything
added for a tummy love.

Bob

George wrote:

> Maybe you need to shop at someplace besides wally. You would be hard
> pressed to find rotted food for sale where I buy most of our produce and
> fruit and I pay less than they charge at the big box mart.

Walmart is not the only place that sells rotten produce. I often shop at
Zehrs stores around here. A few years ago they opened up a Super Store
not too far from my mother's condo so I took her shopping there on the
first or second day that it was open. I was not at all impressed with
their produce. The lemons, limes and grapefruits all had that powdery
white mold on them. Peppers had rotten looking bruises. That is abd
enough in a store that has been around for a while, but it is hard to
understand how it could happen so soon after opening.

On Sat, 01 Aug 2009 16:52:35 -0500, Omelet >
wrote:

>In article
>,
> The Ranger > wrote:
>
>> On Aug 1, 11:37*am, ChattyCathy > wrote:
>> > http://www.recfoodcooking.com

>Cantaloups get a color evaluation first (the yellower, the riper
>generally), then a gentle squeeze, then the sniff test.

I'm with you, Om, except for one thing. One should expect various
cantaloupe type melons to be underripe in the market. Also pineapples.
A light sniff at the stem end will confirm this. Lightly fragrant, but
not rich. I buy these if they show no signs of bruising or other
abuse. When the pineapple grows golden and the nose says "NOW!"
I use it. Melons, especially cantaloupes, the ones with the netted
skin, not the greenish muskmelons, will begin to dimple slightly
as they reach peak and begin to become overripe. This is the time
to make that sorbet or what-have-you. Chill that puppy first, then
have at it.

HTH

Alex

BTW: Cantaloupe dimples at market may be a sign of bruising.

What else besides grapes do you ask to sample?

My market always offers a slice of some deli items to sample. (I get
the smoked turkey). I guess they don't lose too much money by doing
that.

On Sat, 01 Aug 2009 16:57:39 -0600, Christine Dabney
> wrote:

>On Sat, 01 Aug 2009 16:52:35 -0500, Omelet >
>wrote:
>

>That can be deceptive. Also smell them..they should smell tomatoey.

Well, yes. Sorta'...

Some varieties just never develop the aromatics. I think somebody
has tipped to that, as they are now selling them still in the vine,
and they are a bit better.

Still no match for the real thing.

Alex

Chemiker wrote:
> On Sat, 01 Aug 2009 16:57:39 -0600, Christine Dabney
> > wrote:
>
>> On Sat, 01 Aug 2009 16:52:35 -0500, Omelet >
>> wrote:
>>
>
>> That can be deceptive. Also smell them..they should smell tomatoey.
>
> Well, yes. Sorta'...
>
> Some varieties just never develop the aromatics. I think somebody
> has tipped to that, as they are now selling them still in the vine,
> and they are a bit better.


But "on the vine" can just be marketing hype too if all they do is
expose green tomatoes that have a vine attached to ethylene gas. I like
good tomatoes. I have picked up those on the vine ones a number of
times and they have no smell exactly like the other "fake" tomatoes so I
put them back.

The only tomatoes I know that are consistently good are cherry tomatoes
that are grown by some Amish farmers near here that really are vine
ripened.

>
> Still no match for the real thing.
>

For sure, tomatoes are the main thing I grow in the garden. Things are
over a month late this year so only two red cherry tomatoes so far but
what incredible taste.

> Alex

On Sat, 01 Aug 2009 18:48:58 -0400, Dave Smith
> wrote:

>George wrote:

>Walmart is not the only place that sells rotten produce. I often shop at
>Zehrs stores around here. A few years ago they opened up a Super Store
>not too far from my mother's condo so I took her shopping there on the
>first or second day that it was open. I was not at all impressed with
>their produce. The lemons, limes and grapefruits all had that powdery
>white mold on them. Peppers had rotten looking bruises. That is abd
>enough in a store that has been around for a while, but it is hard to
>understand how it could happen so soon after opening.

I have 2 Kroger stores in easy driving distance. The older had a good
produce mgr, but they transferred him the the newer store as part of
the transition team.

Result: The older store produce section went to hell in a handbasket,
and that in short order. The new store had great produce for about
90 days, and then suddenly the produce manager disappeared, to be
replaced by a young guy who wasn't sure what were Belgian Endive or
any of the other varieties of chicory, inc. radicchio. Simply
clueless.

(The old guy might have gone on 90 day probation due to the
transfer. Then (the way I would do it) he was (released for
lack of performance and replaced with another young, cheap,
newbie who knew nothing. My opinion only. No accusations.
That I retired as a Executive Management Engineer has nothing
to do with this speculation.)

Their produce dept went South quickly also.

Lest I seem to be antiKroger, we have an HEB not too far from here.
They used to stock Aidell's Sausage wth sun-dried tomato. I loved
this stuff for minestrone. One day it disappeared from the shelves,
and when I asked a section worker why it wasn't there, she simply
answered, "we keep ordering it, but we put on the shelves whatever
we get."

'Nuff said. The people making the decisions are cheap-wages newbies
who follow the manual, not those older hands who actually know the
products and the business.

It's a sorrow. But then again, a blessing to independent growers. <g>
There is growing, I'm happy to say, a new awareness of the wonders
of fresh, home grown produce, and I'm glad to see it.

Alex, whose meanderings mean no accusations to HEB, Kroger or any
of their owners, associates, lein holders, heirs or assigns, and who
states that the examples given were in the sense of possible
management processes for the purposes of instruction and education
only. No assignment is made of any intent to Kroger, in any of its
corporate identities, nor to HEB, to theirs.

Further, any errors of spelling are to be disregarded as not material
to the intent of this disclaimer.

Alex, my real name.

Kalmia wrote:
> What else besides grapes do you ask to sample?
>
> My market always offers a slice of some deli items to sample. (I get
> the smoked turkey). I guess they don't lose too much money by doing
> that.
>

The German deli that I go to offers free samples. You have to ask, and
they give you a small piece to taste. The cheese shop in my town also
offers samples. This cheese shop is a bit of an anomaly because there
are are only a few stores in town. We have a bank, a hardware store, a
convenience store, a garage,a library, a small bakery, two small
restaurants and a cheese shop.

She sells only French and Quebec cheeses. They are all very tasty and
very expensive. She is such a pleasant woman and she really pushes the
samples, and it is hard to resist buying after you have tasted that
wonderful stuff. However, any trip into that store usually ends up
costing me at least $40, and that is usually just 4 small pieces that
don't even fill a small lunch bag.

George wrote:
> Chemiker wrote:
>> On Sat, 01 Aug 2009 16:57:39 -0600, Christine Dabney
>> > wrote:
>>
>>> On Sat, 01 Aug 2009 16:52:35 -0500, Omelet >
>>> wrote:
>>>
>>
>>> That can be deceptive. Also smell them..they should smell tomatoey.
>>
>> Well, yes. Sorta'...
>>
>> Some varieties just never develop the aromatics. I think somebody
>> has tipped to that, as they are now selling them still in the vine,
>> and they are a bit better.
>
>
> But "on the vine" can just be marketing hype too if all they do is
> expose green tomatoes that have a vine attached to ethylene gas. I like
> good tomatoes. I have picked up those on the vine ones a number of times
> and they have no smell exactly like the other "fake" tomatoes so I put
> them back.
>
> The only tomatoes I know that are consistently good are cherry tomatoes
> that are grown by some Amish farmers near here that really are vine
> ripened.
>
>>
>> Still no match for the real thing.
>>
>
> For sure, tomatoes are the main thing I grow in the garden. Things are
> over a month late this year so only two red cherry tomatoes so far but
> what incredible taste.
>
>> Alex

George - I often buy the "on the vine" tomatoes if fresh local is not
available. The hydroponic do not even come close in flavor.

Bob

"Dave Smith" > wrote in message
...
> George wrote:
>
>> Maybe you need to shop at someplace besides wally. You would be hard
>> pressed to find rotted food for sale where I buy most of our produce and
>> fruit and I pay less than they charge at the big box mart.
>
> Walmart is not the only place that sells rotten produce. I often shop at
> Zehrs stores around here. A few years ago they opened up a Super Store not
> too far from my mother's condo so I took her shopping there on the first
> or second day that it was open. I was not at all impressed with their
> produce. The lemons, limes and grapefruits all had that powdery white mold
> on them. Peppers had rotten looking bruises. That is abd enough in a
> store that has been around for a while, but it is hard to understand how
> it could happen so soon after opening.
>
Some years certain produce is simply poor quality at every store, no one can
control the weather... this is one of those years when most produce will be
of poor quality.

Kalmia wrote:
> What else besides grapes do you ask to sample?
>
> My market always offers a slice of some deli items to sample. (I get
> the smoked turkey). I guess they don't lose too much money by doing
> that.

Grapes are the only things I've sampled. Plus, since the bag is
already weighed and priced, I could eat half the bag and still pay the
original amount at checkout. I'm not out to steal food - just want to
know it's edible. That's why I ask. I'm still cross that the plastic
pack of strawberries I bought yesterday is half rotted - but looked
fine in the container.
Back they'll go.

In article >,
Bob Muncie > wrote:

> Hi Om. Thanks for your experienced guiding through the produce :-)
>
> The one thing you did not mention on something you were explicit
> about... Strawberries are nearer to tasteless the larger they are. They
> have more water than needed when a berry if large. I like a light vs
> bright red (all over) and a smaller size berry. They don't need anything
> added for a tummy love.
>
> Bob

Excellent point. thanks.
Ever had wild strawberries?
They are about the size of my pinkie fingernail and little bombs of
sweet sensation. ;-d We used to have a small patch of them when we
lived in Colorado.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Christine Dabney > wrote:

> On Sat, 01 Aug 2009 16:52:35 -0500, Omelet >
> wrote:
>
>
> >Apples get lightly fingernail flicked. The higher the pitch of the
> >"ring", the juicier they are. Same for watermelons.
> >
> >Tomatoes are chosen by color.
>
> That can be deceptive. Also smell them..they should smell tomatoey.

Good point. I generally purchase mostly Romas tho' and the richer red
ones have been pretty reliable for the most part. I've not sniff tested
tomatoes so will give that a try, thanks.

> >
> >Cherries are chosen by color.
> Also sniff....they will smell "ripe".
> >
> >Peaches, plums, nectarines are chosen by softness so get a gentle
> >squeeze.
>
> Sniff also. They will have a definite fruit aroma, if they are ripe.
> >Strawberries are chosen also by color and I check the bottom of the
> >container for moldy ones.
>
> That can be deceptive too. Always sniff them too. If they are ripe,
> they will definitely smell strongly of strawberry.
>
> If you cannot smell a "ripe" fruit odor, they are going to be less
> than ripe, even if they are slightly soft.
>
> Christine

How have you done with Cantaloup? :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Chemiker > wrote:

> On Sat, 01 Aug 2009 16:52:35 -0500, Omelet >
> wrote:
>
> >In article
> >,
> > The Ranger > wrote:
> >
> >> On Aug 1, 11:37*am, ChattyCathy > wrote:
> >> > http://www.recfoodcooking.com
>
> >Cantaloups get a color evaluation first (the yellower, the riper
> >generally), then a gentle squeeze, then the sniff test.
>
> I'm with you, Om, except for one thing. One should expect various
> cantaloupe type melons to be underripe in the market. Also pineapples.
> A light sniff at the stem end will confirm this. Lightly fragrant, but
> not rich. I buy these if they show no signs of bruising or other
> abuse. When the pineapple grows golden and the nose says "NOW!"
> I use it. Melons, especially cantaloupes, the ones with the netted
> skin, not the greenish muskmelons, will begin to dimple slightly
> as they reach peak and begin to become overripe. This is the time
> to make that sorbet or what-have-you. Chill that puppy first, then
> have at it.
>
> HTH
>
> Alex
>
> BTW: Cantaloupe dimples at market may be a sign of bruising.

I won't purchase dimpled cantaloups.

As for Pineapples, I always choose them two ways. Color (they need to be
yellowish as much as possible) and I check the tops. The leaves on top
need to be in good shape clear into the center. Green, not turning brown
or falling out.

I frequently plant pineapple tops. They make for an interesting house
plant.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Hi Om. Thanks for your experienced guiding through the produce :-)
>>
>> The one thing you did not mention on something you were explicit
>> about... Strawberries are nearer to tasteless the larger they are. They
>> have more water than needed when a berry if large. I like a light vs
>> bright red (all over) and a smaller size berry. They don't need anything
>> added for a tummy love.
>>
>> Bob
>
> Excellent point. thanks.
> Ever had wild strawberries?
> They are about the size of my pinkie fingernail and little bombs of
> sweet sensation. ;-d We used to have a small patch of them when we
> lived in Colorado.

Om - Yes I have, and thats' why I know about the size vs. flavor factor :-)

Just wish I had some growing around here.

Bob

In article >,
Christine Dabney > wrote:

> On Sat, 01 Aug 2009 23:51:31 -0500, Omelet >
> wrote:
>
>
> >How have you done with Cantaloup? :-)
>
> Usually very well.. Smell is very important.
>
> However this last week, I took a chance. There is a grand opening
> sale at one of the Sunflowers with cantaloupes 3/$1. I didn't smell
> as much of an odor of ripeness with these...but I took a chance and
> went with them anyway. I wanted melons. LOL.
>
> But usually, if they don't smell ripe, I don't get them. This goes
> for nectarines, peaches, strawberries especially. They have to smell
> ripe for me to get a good one.
>
> Christine

How did your melon turn out?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Christine Dabney > wrote:

> On Sat, 01 Aug 2009 23:53:38 -0500, Omelet >
> wrote:
>
>
> >As for Pineapples, I always choose them two ways. Color (they need to be
> >yellowish as much as possible) and I check the tops. The leaves on top
> >need to be in good shape clear into the center. Green, not turning brown
> >or falling out.
>
> Go by aroma too. Last time I got a pineapple, I could smell the
> pineapples before I got really close to the stand. Needless to say,
> they were wonderful.
>
> Christine

Okay, I've never gotten an unripe one, but I'll czech it out.
If the leaves are not in good shape tho', you can get one that is
starting to rot from the center in...

Mom taught me that and I forgot to check them once, and it was indeed
going bad when the middle of that top was going. You have to look deep
into the center of those leaves.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

brooklyn1 wrote:

<snip>

> Yoose anti-tasters are either
> goody-two shoes liars or simpletons, put that on your survey.

Where *I* live 'grazing' or eating whatever I fancy as I go around the
produce section (before paying for it) would be considered shop lifting
(i.e. theft).

BTW, it's not the same thing as guests helping themselves to a dish of
candy (or whatever) when they come over to your home for a visit and/or
a meal - unless you're running "Shelly's Supermarket" on the quiet from
there and charge for everything people take and/or consume.
--
Cheers
Chatty Cathy