Red. Juicy. Ripe. Yes. They are but oh my goodness how just absolutely
pitifully Nothing about taste and flavor. For tomorrow's green salad, I
want to add some tomatoes and am wondering if I slice them and let them sort
of marinate in something, could I improve their flavor? Lemon juice, one
vinegar or another, anything? Mom used to let cucumbers sit/set awhile in
just plain old white vinegar and that was a nice kick. I'm at a loss as to
what would help these dismal tomatoes. Polly

"Polly Esther" > wrote in message
...
> Red. Juicy. Ripe. Yes. They are but oh my goodness how just absolutely
> pitifully Nothing about taste and flavor. For tomorrow's green salad, I
> want to add some tomatoes and am wondering if I slice them and let them
> sort of marinate in something, could I improve their flavor? Lemon juice,
> one vinegar or another, anything? Mom used to let cucumbers sit/set awhile
> in just plain old white vinegar and that was a nice kick. I'm at a loss
> as to what would help these dismal tomatoes. Polly
>
>

add a bit of sugar, for starters.

On Sun, 28 Apr 2013 20:56:03 -0700, "Pico Rico"
> wrote:

>
>"Polly Esther" > wrote in message
...
>> Red. Juicy. Ripe. Yes. They are but oh my goodness how just absolutely
>> pitifully Nothing about taste and flavor. For tomorrow's green salad, I
>> want to add some tomatoes and am wondering if I slice them and let them
>> sort of marinate in something, could I improve their flavor? Lemon juice,
>> one vinegar or another, anything? Mom used to let cucumbers sit/set awhile
>> in just plain old white vinegar and that was a nice kick. I'm at a loss
>> as to what would help these dismal tomatoes. Polly
>>
>>
>
>add a bit of sugar, for starters.
>
or use a vinaigrette with basalmic for the salad. soak the tomatoes
in the vinaigrette for a half hour before mixing with salad.
Janet US

On Sun, 28 Apr 2013 21:09:17 -0500, "Polly Esther"
> wrote:

> Red. Juicy. Ripe. Yes. They are but oh my goodness how just absolutely
> pitifully Nothing about taste and flavor. For tomorrow's green salad, I
> want to add some tomatoes and am wondering if I slice them and let them sort
> of marinate in something, could I improve their flavor? Lemon juice, one
> vinegar or another, anything? Mom used to let cucumbers sit/set awhile in
> just plain old white vinegar and that was a nice kick. I'm at a loss as to
> what would help these dismal tomatoes. Polly
>
Since my grandmother was Swedish, of course I recommend letting them
soak in a sweet & sour mixture made of equal parts water, vinegar and
sugar. It was her go-to for cucumber salad and we used it where most
people would just use plain vinegar... like sprinkled on cooked
spinach.

--
Food is an important part of a balanced diet.

"Polly Esther" > wrote in message
...
> Red. Juicy. Ripe. Yes. They are but oh my goodness how just absolutely
> pitifully Nothing about taste and flavor. For tomorrow's green salad, I
> want to add some tomatoes and am wondering if I slice them and let them
> sort of marinate in something, could I improve their flavor? Lemon juice,
> one vinegar or another, anything? Mom used to let cucumbers sit/set awhile
> in just plain old white vinegar and that was a nice kick. I'm at a loss
> as to what would help these dismal tomatoes. Polly

Not sure if it would help yours but I suppose you could try ... My
Grandmother used to slice them up and sprinkle with a little sugar the night
before she wanted to use them. They grew their own tomatoes so I can only
suppose she did that to ones that didn't fully ripen. Maybe worth a try?

--
--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Sun, 28 Apr 2013 21:09:17 -0500, "Polly Esther"
> > wrote:
>
>> Red. Juicy. Ripe. Yes. They are but oh my goodness how just absolutely
>> pitifully Nothing about taste and flavor. For tomorrow's green salad, I
>> want to add some tomatoes and am wondering if I slice them and let them
>> sort
>> of marinate in something, could I improve their flavor? Lemon juice, one
>> vinegar or another, anything? Mom used to let cucumbers sit/set awhile in
>> just plain old white vinegar and that was a nice kick. I'm at a loss as
>> to
>> what would help these dismal tomatoes. Polly
>>
> Since my grandmother was Swedish, of course I recommend letting them
> soak in a sweet & sour mixture made of equal parts water, vinegar and
> sugar. It was her go-to for cucumber salad and we used it where most
> people would just use plain vinegar... like sprinkled on cooked
> spinach.

That sounds like just the thing to use the new balsamic vinegar I bought
last week. It tastes more vinegary than my usual thick one and I was
wondering what to do with it

--
--
http://www.helpforheroes.org.uk/shop/

On Sun, 28 Apr 2013 21:09:17 -0500, "Polly Esther"
> wrote:

>Red. Juicy. Ripe. Yes. They are but oh my goodness how just absolutely
>pitifully Nothing about taste and flavor. For tomorrow's green salad, I
>want to add some tomatoes and am wondering if I slice them and let them sort
>of marinate in something, could I improve their flavor? Lemon juice, one
>vinegar or another, anything? Mom used to let cucumbers sit/set awhile in
>just plain old white vinegar and that was a nice kick. I'm at a loss as to
>what would help these dismal tomatoes. Polly
>

4 things I do-
1. Save my money until tomatoes have flavor. [That's July in my part
of the world]
2. Campari and Kumato *sometimes* taste like tomatoes.
3. Use canned in the winter-
4. Make a dressing using oil from dried tomatoes I froze last summer
and thaw in oil.

Jim

"Jim Elbrecht" > wrote in message
...
> 4. Make a dressing using oil from dried tomatoes I froze last summer
> and thaw in oil.

This one I *DO* like, but.. are you saying you preserved your dried tomatoes
in oil???
--
--
http://www.helpforheroes.org.uk/shop/

Polly Esther wrote:
>
> Red. Juicy. Ripe. Yes. They are but oh my goodness how just absolutely
> pitifully Nothing about taste and flavor.

Hi Polly, you some advice about using for salad. I just don't do that this
time of year, or if I do I'll just add some and deal with the no-taste.

I've been using the pretty but tasteless ones lately for two other uses.
I'll slice them thin for a sandwich and let the meat and cheese overpower
the no taste. They are there just for the texture.

Also lately I'll chop one up, add a little garlic and onion, and sautee it
in EVOO just to use as a side dish. That's not too bad.

Luckily, fresh garden tomatoes aren't too far away here (time-wise). I do
miss them.

G.

On Mon, 29 Apr 2013 12:56:52 +0100, "Ophelia"
> wrote:

>
>
>"Jim Elbrecht" > wrote in message
.. .
>> 4. Make a dressing using oil from dried tomatoes I froze last summer
>> and thaw in oil.
>
>This one I *DO* like, but.. are you saying you preserved your dried tomatoes
>in oil???
>--

Nope. I dry them in Aug & Sept and toss them in the freezer in
ziplock bags. Then I take out a cup or two at a time- cover them
in oil on the counter, overnight, then in the fridge until used up. [a
couple weeks seems to keep them fine-- then I wait until I need a new
batch.]

Jim

Polly Esther wrote:
> Red. Juicy. Ripe. Yes. They are but oh my goodness how just
> absolutely pitifully Nothing about taste and flavor. For tomorrow's
> green salad, I want to add some tomatoes and am wondering if I slice
> them and let them sort of marinate in something, could I improve
> their flavor? Lemon juice, one vinegar or another, anything? Mom
> used to let cucumbers sit/set awhile in just plain old white vinegar
> and that was a nice kick. I'm at a loss as to what would help these
> dismal tomatoes. Polly

Salt and pepper them after slicing and before adding to your salad.
IMHO, soaking them in vinegar gives you a taste but it's not a raw
tomatoe taste any longer. Salt and pepper, OTOH, should help bring out
what flavor is already there, such as it is.

-S-

"Jim Elbrecht" > wrote in message
...
> On Mon, 29 Apr 2013 12:56:52 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Jim Elbrecht" > wrote in message
. ..
>>> 4. Make a dressing using oil from dried tomatoes I froze last summer
>>> and thaw in oil.
>>
>>This one I *DO* like, but.. are you saying you preserved your dried
>>tomatoes
>>in oil???
>>--
>
> Nope. I dry them in Aug & Sept and toss them in the freezer in
> ziplock bags. Then I take out a cup or two at a time- cover them
> in oil on the counter, overnight, then in the fridge until used up. [a
> couple weeks seems to keep them fine-- then I wait until I need a new
> batch.]

Ok, thanks I was a bit worried I must admit

--
--
http://www.helpforheroes.org.uk/shop/

On Mon, 29 Apr 2013 10:04:39 +0100, "Ophelia"
> wrote:
>
>
> "sf" > wrote in message
> >>
> > Since my grandmother was Swedish, of course I recommend letting them
> > soak in a sweet & sour mixture made of equal parts water, vinegar and
> > sugar. It was her go-to for cucumber salad and we used it where most
> > people would just use plain vinegar... like sprinkled on cooked
> > spinach.
>
> That sounds like just the thing to use the new balsamic vinegar I bought
> last week. It tastes more vinegary than my usual thick one and I was
> wondering what to do with it
>
You're welcome! Another idea for you would be to reduce it to a syrup
and use it that way... not necessarily for this purpose, but you could
always try an experiment and see if those tasteless tomatoes improve
any when drizzled with balsamic syrup.


--
Food is an important part of a balanced diet.

On Apr 28, 10:09*pm, "Polly Esther" > wrote:
> Red. Juicy. Ripe. *Yes. *They are but oh my goodness how just absolutely
> pitifully Nothing about taste and flavor. *For tomorrow's green salad, I
> want to add some tomatoes and am wondering if I slice them and let them sort
> of marinate in something, could I improve their flavor? *Lemon juice, one
> vinegar or another, anything? Mom used to let cucumbers sit/set awhile in
> just plain old white vinegar and that was a nice kick. *I'm at a loss as to
> what would help these dismal tomatoes. *Polly

Two methods:
1. Don't refrigerate your tomatoes, it removes most of the flavor.
2. Buy from a good source. If you start with a poor product there
isn't much you can do. If you don't have a good source (like many
people) only buy them in season.

The suggestions given here are fine, but with a poor product they are
just going to add their own flavor, not do much for the tomato (except
perhaps for salt).

http://wwww.richardfisher.com

"sf" > wrote in message
...
> On Mon, 29 Apr 2013 10:04:39 +0100, "Ophelia"
> > wrote:
>>
>>
>> "sf" > wrote in message
>> >>
>> > Since my grandmother was Swedish, of course I recommend letting them
>> > soak in a sweet & sour mixture made of equal parts water, vinegar and
>> > sugar. It was her go-to for cucumber salad and we used it where most
>> > people would just use plain vinegar... like sprinkled on cooked
>> > spinach.
>>
>> That sounds like just the thing to use the new balsamic vinegar I bought
>> last week. It tastes more vinegary than my usual thick one and I was
>> wondering what to do with it
>>
> You're welcome! Another idea for you would be to reduce it to a syrup
> and use it that way... not necessarily for this purpose, but you could
> always try an experiment and see if those tasteless tomatoes improve
> any when drizzled with balsamic syrup.

Well I can't say I've had any but I wouldn't hesitate to use my good
balsamic if I did. I use it quite a lot, mainly to caramelise onions, give
flavour to sauces etc.

I might reduced the new stuff actually. It is a bit tart so I might not use
it for much else.
--
--
http://www.helpforheroes.org.uk/shop/

On Mon, 29 Apr 2013 14:58:49 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Mon, 29 Apr 2013 10:04:39 +0100, "Ophelia"
> > > wrote:
> >>
> >>
> >> "sf" > wrote in message
> >> >>
> >> > Since my grandmother was Swedish, of course I recommend letting them
> >> > soak in a sweet & sour mixture made of equal parts water, vinegar and
> >> > sugar. It was her go-to for cucumber salad and we used it where most
> >> > people would just use plain vinegar... like sprinkled on cooked
> >> > spinach.
> >>
> >> That sounds like just the thing to use the new balsamic vinegar I bought
> >> last week. It tastes more vinegary than my usual thick one and I was
> >> wondering what to do with it
> >>
> > You're welcome! Another idea for you would be to reduce it to a syrup
> > and use it that way... not necessarily for this purpose, but you could
> > always try an experiment and see if those tasteless tomatoes improve
> > any when drizzled with balsamic syrup.
>
> Well I can't say I've had any but I wouldn't hesitate to use my good
> balsamic if I did. I use it quite a lot, mainly to caramelise onions, give
> flavour to sauces etc.
>
I never use vinegar to caramelize onion, I just let time and a little
heat do the job.

> I might reduced the new stuff actually. It is a bit tart so I might not use
> it for much else.

That was my point. If it's not up to your usual standards, you can do
something else with it.

--
Food is an important part of a balanced diet.

Helpful person wrote:

> 1. Don't refrigerate your tomatoes, it removes most of the flavor.

Not really. Chilling them leads to a minor diminishment in flavor. (You should
warm them up again before serving raw.)

"George M. Middius" > wrote in message
...
> Helpful person wrote:
>
>> 1. Don't refrigerate your tomatoes, it removes most of the flavor.
>
> Not really. Chilling them leads to a minor diminishment in flavor. (You
> should
> warm them up again before serving raw.)

Agree with you there. I always read not to refrigerate them and maybe it's
just because I grew up eating them from the fridge, they taste fine to me.
I did try keeping them on the counter two different times. Not only did
they not seem to taste any better to me, they rotted very quickly and I got
fruit flies. I hate fruit flies. Now all produce goes in the fridge except
for potatoes, sweet potatoes and occasionally bananas. I do try not to buy
bananas because they too seem to draw fruit flies.

On 4/29/2013 11:31 AM, Julie Bove wrote:
> "George M. Middius" > wrote in message
> ...
>> Helpful person wrote:
>>
>>> 1. Don't refrigerate your tomatoes, it removes most of the flavor.
>>
>> Not really. Chilling them leads to a minor diminishment in flavor. (You
>> should
>> warm them up again before serving raw.)
>
> Agree with you there. I always read not to refrigerate them and maybe it's
> just because I grew up eating them from the fridge, they taste fine to me.
> I did try keeping them on the counter two different times. Not only did
> they not seem to taste any better to me, they rotted very quickly and I got
> fruit flies. I hate fruit flies. Now all produce goes in the fridge except
> for potatoes, sweet potatoes and occasionally bananas. I do try not to buy
> bananas because they too seem to draw fruit flies.
>
>
I know people say that tomatoes lose their flavor when refrigerated.
However, is this loss supposed to be permanent or will the taste come
back when the tomatoes warm up?

By the way, you can (despite Chiquita Banana) keep bananas in the
refrigerator. The skins may darken but that does not affect the taste.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"James Silverton" > wrote in message
...
> On 4/29/2013 11:31 AM, Julie Bove wrote:
>> "George M. Middius" > wrote in message
>> ...
>>> Helpful person wrote:
>>>
>>>> 1. Don't refrigerate your tomatoes, it removes most of the flavor.
>>>
>>> Not really. Chilling them leads to a minor diminishment in flavor. (You
>>> should
>>> warm them up again before serving raw.)
>>
>> Agree with you there. I always read not to refrigerate them and maybe
>> it's
>> just because I grew up eating them from the fridge, they taste fine to
>> me.
>> I did try keeping them on the counter two different times. Not only did
>> they not seem to taste any better to me, they rotted very quickly and I
>> got
>> fruit flies. I hate fruit flies. Now all produce goes in the fridge
>> except
>> for potatoes, sweet potatoes and occasionally bananas. I do try not to
>> buy
>> bananas because they too seem to draw fruit flies.
>>
>>
> I know people say that tomatoes lose their flavor when refrigerated.
> However, is this loss supposed to be permanent or will the taste come back
> when the tomatoes warm up?

The taste loss (if any) will not come back. There may be a slight change in
texture as well but I haven't really noticed.
>
> By the way, you can (despite Chiquita Banana) keep bananas in the
> refrigerator. The skins may darken but that does not affect the taste.

Agreed.

On 4/29/2013 11:53 AM, James Silverton wrote:
> On 4/29/2013 11:31 AM, Julie Bove wrote:

>> for potatoes, sweet potatoes and occasionally bananas. I do try not
>> to buy
>> bananas because they too seem to draw fruit flies.

They don't draw them, they come with ready to hatch fruit
flies. Wash them when you get them home.

Of course, there will be some other reason you don't want
bananas which is fine.

> I know people say that tomatoes lose their flavor when refrigerated.
> However, is this loss supposed to be permanent or will the taste come
> back when the tomatoes warm up?

It does something to the enzymes and it's not reversible.

> By the way, you can (despite Chiquita Banana) keep bananas in the
> refrigerator. The skins may darken but that does not affect the taste.

I might start doing that when my bananas reach ripeness, otherwise
many of them wind up in the freezer for smoothies. That's great
but sometimes I just want to eat a banana.

nancy

Nancy Young wrote:
> On 4/29/2013 11:53 AM, James Silverton wrote:
>> On 4/29/2013 11:31 AM, Julie Bove wrote:
>
>>> for potatoes, sweet potatoes and occasionally bananas. I do try not
>>> to buy
>>> bananas because they too seem to draw fruit flies.
>
> They don't draw them, they come with ready to hatch fruit
> flies. Wash them when you get them home.

Could you provide some support for that contention? Seems wrong to me -
bananas I eat in the winter come from parts of world where it's summer
and the only time we get fruit flies is when it's summer here.

Time flies like an arrow, fruit flies like a banana.

-S-

On Apr 29, 9:55*am, Helpful person > wrote:
>
> Two methods:
> 1. *Don't refrigerate your tomatoes, it removes most of the flavor.
> 2. *Buy from a good source. *If you start with a poor product there
> isn't much you can do. *If you don't have a good source (like many
> people) only buy them in season.
>
> The suggestions given here are fine, but with a poor product they are
> just going to add their own flavor, not do much for the tomato (except
> perhaps for salt).
>
> http://wwww.richardfisher.com

To the people who have not noticed a much difference or have had their
tomatoes go bad instead of ripening:

If they were refrigerated on their way to, or at the store from which
you bought them, then the damage is already done.

If they went bad that is because they were previously refrigerated.
This damages the tomatoes and they will usually rot instead of ripen.

http://www,richardfisher.com

On 4/29/2013 1:57 PM, Steve Freides wrote:
> Nancy Young wrote:
>> On 4/29/2013 11:53 AM, James Silverton wrote:
>>> On 4/29/2013 11:31 AM, Julie Bove wrote:
>>
>>>> for potatoes, sweet potatoes and occasionally bananas. I do try not
>>>> to buy
>>>> bananas because they too seem to draw fruit flies.
>>
>> They don't draw them, they come with ready to hatch fruit
>> flies. Wash them when you get them home.
>
> Could you provide some support for that contention? Seems wrong to me -
> bananas I eat in the winter come from parts of world where it's summer
> and the only time we get fruit flies is when it's summer here.

Think about it, fruit flies don't spontaneously generate, they come
from fruit fly eggs. They come in on produce you buy, and just from
what I have seen, they hang around the bananas or the red onions.
They seem to be the favorites. That's just my observation.

So unless you have some fruit fly egg source in your house, they are
hitching a ride on your groceries.

> Time flies like an arrow, fruit flies like a banana.

(laugh)

nancy

On 4/29/2013 1:57 PM, Steve Freides wrote:
> Nancy Young wrote:

>> They don't draw them, they come with ready to hatch fruit
>> flies. Wash them when you get them home.
>
> Could you provide some support for that contention? Seems wrong to me -
> bananas I eat in the winter come from parts of world where it's summer
> and the only time we get fruit flies is when it's summer here.

Wait, I just thought of a funny thing, someone wrote into some
Q&A column, I bring bananas to work and if I leave it overnight,
I find fruit flies! How on earth do they get into a sealed
office building?

The and answer was You don't want to think it, but the banana
came with the fruit flies ready to hatch. Well, it was funny how
the person answered it, but that was the gist of it.

nancy

On Mon, 29 Apr 2013 11:30:50 -0700 (PDT), Helpful person
> wrote:

>On Apr 29, 9:55*am, Helpful person > wrote:
>>
>> Two methods:
>> 1. *Don't refrigerate your tomatoes, it removes most of the flavor.
>> 2. *Buy from a good source. *If you start with a poor product there
>> isn't much you can do. *If you don't have a good source (like many
>> people) only buy them in season.
>>
>> The suggestions given here are fine, but with a poor product they are
>> just going to add their own flavor, not do much for the tomato (except
>> perhaps for salt).
>>
>> http://wwww.richardfisher.com
>
>To the people who have not noticed a much difference or have had their
>tomatoes go bad instead of ripening:
>
>If they were refrigerated on their way to, or at the store from which
>you bought them, then the damage is already done.
>
>If they went bad that is because they were previously refrigerated.
>This damages the tomatoes and they will usually rot instead of ripen.
>
>http://www,richardfisher.com

I know that I shouldn't refrigerate the fresh beefsteak tomatoes from
my garden. It makes a huge difference - they get very grainy and lose
flavour.

When we are picking them faster than we can eat them, we usually leave
them on a table on the deck.

Doris

On Apr 29, 3:25*pm, Doris Night > wrote:
>
> I know that I shouldn't refrigerate the fresh beefsteak tomatoes from
> my garden. It makes a huge difference - they get very grainy and lose
> flavour.
>
> When we are picking them faster than we can eat them, we usually leave
> them on a table on the deck.
>
> Doris

Exactly. I'm surprised no one else either grows their own tomatoes or
hasn't noticed the difference refrigeration makes.

I should start a thread on eggs. They aren't refrigerated in
England. They taste better if they are warm when cooked. (The
natural protection of the eggs keeps them from spoiling. In the US,
eggs are washed which removes the egg's natural protection and hence
they have to be refrigerated.) Let's not mention wooden cutting
boards.

http://www.richardfisher.com

On Monday, April 29, 2013 3:58:09 PM UTC-4, Helpful person wrote:
> On Apr 29, 3:25*pm, Doris Night > wrote:
>
> >
>
> > I know that I shouldn't refrigerate the fresh beefsteak tomatoes from
>
> > my garden. It makes a huge difference - they get very grainy and lose
>
> > flavour.
>
> >
>
> > When we are picking them faster than we can eat them, we usually leave
>
> > them on a table on the deck.
>
> >
>
> > Doris
>
>
>
> Exactly. I'm surprised no one else either grows their own tomatoes or
>
> hasn't noticed the difference refrigeration makes.
>
>
>
> I should start a thread on eggs. They aren't refrigerated in
>
> England. They taste better if they are warm when cooked. (The
>
> natural protection of the eggs keeps them from spoiling. In the US,
>
> eggs are washed which removes the egg's natural protection and hence
>
> they have to be refrigerated.) Let's not mention wooden cutting
>
> boards.
>
>
>
> http://www.richardfisher.com

You might want to hold off on that thread, there, professor...

Polly Esther > wrote:

> Red. Juicy. Ripe. Yes. They are but oh my goodness how just absolutely
> pitifully Nothing about taste and flavor. For tomorrow's green salad, I
> want to add some tomatoes and am wondering if I slice them and let them sort
> of marinate in something, could I improve their flavor? Lemon juice, one
> vinegar or another, anything? Mom used to let cucumbers sit/set awhile in
> just plain old white vinegar and that was a nice kick. I'm at a loss as to
> what would help these dismal tomatoes. Polly

You could pickle/ferment them like sour or half-sour cucumbers but they
won't be ready for tomorrow's salad - they'll need 3 weeks to a month.
Also, it is better to use not quite ripe, green even, specimens, or, in
any case, not too large, firm ones, or else they'll be falling apart,
once pickled.

Here is a recipe of sorts:

4 pounds tomatoes
3 garlic cloves
3-4 oak leaves
flowering dill
salt (1 tablespoon per 1 quart water)

Rinse the tomatoes and fill glass jars tightly with them. Add the
rinsed oak leaves and the peeled garlic cloves. Boil water, dissolve
the salt in it and pour in jars, filling them. Put the dill on top and
cover the jars loosely. After a week or so, seal the jars hermetically
and refrigerate. Tomatoes will be ready in 3-4 weeks, in all.

On Apr 29, 4:08*pm, wrote:

>
> > I should start a thread on eggs. *They aren't refrigerated in
>
> > England. *They taste better if they are warm when cooked. *(The
>
> > natural protection of the eggs keeps them from spoiling. *In the US,
>
> > eggs are washed which removes the egg's natural protection and hence
>
> > they have to be refrigerated.) *Let's not mention wooden cutting
>
> > boards.
>
> >http://www.richardfisher.com
>
> You might want to hold off on that thread, there, professor...
Good idea!

On 4/29/2013 3:25 PM, Doris Night wrote:
> On Mon, 29 Apr 2013 11:30:50 -0700 (PDT), Helpful person
> > wrote:
>
>> On Apr 29, 9:55 am, Helpful person > wrote:
>>>
>>> Two methods:
>>> 1. Don't refrigerate your tomatoes, it removes most of the flavor.
>>> 2. Buy from a good source. If you start with a poor product there
>>> isn't much you can do. If you don't have a good source (like many
>>> people) only buy them in season.
>>>
>>> The suggestions given here are fine, but with a poor product they are
>>> just going to add their own flavor, not do much for the tomato (except
>>> perhaps for salt).
>>>
>>> http://wwww.richardfisher.com
>>
>> To the people who have not noticed a much difference or have had their
>> tomatoes go bad instead of ripening:
>>
>> If they were refrigerated on their way to, or at the store from which
>> you bought them, then the damage is already done.
>>
>> If they went bad that is because they were previously refrigerated.
>> This damages the tomatoes and they will usually rot instead of ripen.
>>
>> http://www,richardfisher.com
>
> I know that I shouldn't refrigerate the fresh beefsteak tomatoes from
> my garden. It makes a huge difference - they get very grainy and lose
> flavour.
>
> When we are picking them faster than we can eat them, we usually leave
> them on a table on the deck.

By the way, a little sugar really works!


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"Steve Freides" > wrote in message
...
> Nancy Young wrote:
>> On 4/29/2013 11:53 AM, James Silverton wrote:
>>> On 4/29/2013 11:31 AM, Julie Bove wrote:
>>
>>>> for potatoes, sweet potatoes and occasionally bananas. I do try not
>>>> to buy
>>>> bananas because they too seem to draw fruit flies.
>>
>> They don't draw them, they come with ready to hatch fruit
>> flies. Wash them when you get them home.
>
> Could you provide some support for that contention? Seems wrong to me -
> bananas I eat in the winter come from parts of world where it's summer and
> the only time we get fruit flies is when it's summer here.
>
> Time flies like an arrow, fruit flies like a banana.
>
> -S-

I won't say that they always come with fruit flies but they can. I kept
getting them in CA. I thought it was the tomatoes. I had a banana tree and
the tomatoes sat in a basket below. Then one day another shopper told me
not to buy the bananas because they were loaded with fruit flies. I didn't
buy them. Bought from another store. No more fruit flies!

Then after we moved here, I bought bananas at Costco. They were in a bag.
I left them on top of my little fridge in the bag because there were too
many to fit on my tree. Woke up to a bag full of a black swarm! Bag was
totally sealed. So in that case they did come from the bananas.

But... I also know that they can be drawn into the house. The screen on
the kitchen door was coming loose when we bought the house and the yard was
full of rotted fruit. The loose screen allowed the flies to come in.

On Sun, 28 Apr 2013 21:09:17 -0500, "Polly Esther"
> wrote:

>Red. Juicy. Ripe. Yes. They are but oh my goodness how just absolutely
>pitifully Nothing about taste and flavor. For tomorrow's green salad, I
>want to add some tomatoes and am wondering if I slice them and let them sort
>of marinate in something, could I improve their flavor? Lemon juice, one
>vinegar or another, anything? Mom used to let cucumbers sit/set awhile in
>just plain old white vinegar and that was a nice kick. I'm at a loss as to
>what would help these dismal tomatoes. Polly
>

Unfortunately, today's tomatoes were bred to ripen to a brilliant red
very evenly at the sacrifice to the flavor. Sad but true!

John Kuthe...

On Monday, April 29, 2013 6:31:59 PM UTC-4, John Kuthe wrote:
> On Sun, 28 Apr 2013 21:09:17 -0500, "Polly Esther"
>
> > wrote:
>
>
>
> >Red. Juicy. Ripe. Yes. They are but oh my goodness how just absolutely
>
> >pitifully Nothing about taste and flavor. For tomorrow's green salad, I
>
> >want to add some tomatoes and am wondering if I slice them and let them sort
>
> >of marinate in something, could I improve their flavor? Lemon juice, one
>
> >vinegar or another, anything? Mom used to let cucumbers sit/set awhile in
>
> >just plain old white vinegar and that was a nice kick. I'm at a loss as to
>
> >what would help these dismal tomatoes. Polly
>
> >
>
>
>
> Unfortunately, today's tomatoes were bred to ripen to a brilliant red
>
> very evenly at the sacrifice to the flavor. Sad but true!
>
>
>
> John Kuthe...

Oooh! Somebody listens to NPR during his long, work-free, friendless days. A tip on your resume - you need to include your other degrees, but don't bring a lot of attention to them. On the bottom with other stuff that doesn't apply to the career you're trying to break into. If you list them where you list your BSN, it just screams "flake". Especially when they get a look at you. <snerk>

On Mon, 29 Apr 2013 17:38:24 -0400, James Silverton
> wrote:

>On 4/29/2013 3:25 PM, Doris Night wrote:
>> On Mon, 29 Apr 2013 11:30:50 -0700 (PDT), Helpful person
>> > wrote:
>>
>>> On Apr 29, 9:55 am, Helpful person > wrote:
>>>>
>>>> Two methods:
>>>> 1. Don't refrigerate your tomatoes, it removes most of the flavor.
>>>> 2. Buy from a good source. If you start with a poor product there
>>>> isn't much you can do. If you don't have a good source (like many
>>>> people) only buy them in season.
>>>>
>>>> The suggestions given here are fine, but with a poor product they are
>>>> just going to add their own flavor, not do much for the tomato (except
>>>> perhaps for salt).
>>>>
>>>> http://wwww.richardfisher.com
>>>
>>> To the people who have not noticed a much difference or have had their
>>> tomatoes go bad instead of ripening:
>>>
>>> If they were refrigerated on their way to, or at the store from which
>>> you bought them, then the damage is already done.
>>>
>>> If they went bad that is because they were previously refrigerated.
>>> This damages the tomatoes and they will usually rot instead of ripen.
>>>
>>> http://www,richardfisher.com
>>
>> I know that I shouldn't refrigerate the fresh beefsteak tomatoes from
>> my garden. It makes a huge difference - they get very grainy and lose
>> flavour.
>>
>> When we are picking them faster than we can eat them, we usually leave
>> them on a table on the deck.
>
>By the way, a little sugar really works!

My dad always used to put sugar on tomatoes, but I never really cared
for them like that. I prefer salt.

Is there anyone else here who peels fresh tomatoes before slicing? I
picked that up from my MIL. When they are super-ripe and fresh, the
skin slips off quite easily (with the help of a paring knife), then
you slice them for the table. A tiny sprinkle of salt, and you're good
to go.

Doris

"Doris Night" > wrote in message
...
> Is there anyone else here who peels fresh tomatoes before slicing? I
> picked that up from my MIL. When they are super-ripe and fresh, the
> skin slips off quite easily (with the help of a paring knife), then
> you slice them for the table. A tiny sprinkle of salt, and you're good
> to go.

I don't understand why you would peel them. Seems like they wouldn't hold
together well with no peel. No, I don't do that and wouldn't.

On Mon, 29 Apr 2013 16:53:39 -0700, "Julie Bove"
> wrote:

>
>"Doris Night" > wrote in message
.. .
>> Is there anyone else here who peels fresh tomatoes before slicing? I
>> picked that up from my MIL. When they are super-ripe and fresh, the
>> skin slips off quite easily (with the help of a paring knife), then
>> you slice them for the table. A tiny sprinkle of salt, and you're good
>> to go.
>
>I don't understand why you would peel them. Seems like they wouldn't hold
>together well with no peel. No, I don't do that and wouldn't.

I'm talking about a fresh tomato from your garden. This is not
something I would do with grocery store tomatoes.

Fresh tomatoes are so meaty that they do hold together very nicely.
And eating a slice with no peel is really lovely.

But I'm sure the whole procedure would be quite too much trouble for
you. Not only would you have to deal with the mess of actually
preparing the tomatoes, you would also have the peels to deal with.
Since you aren't allowed to throw those in the trash, whatever in the
world would you do with them?

Plus your daughter would probably turn up her nose at them.

Doris

>

"Doris Night" > wrote in message
...
> On Mon, 29 Apr 2013 16:53:39 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Doris Night" > wrote in message
. ..
>>> Is there anyone else here who peels fresh tomatoes before slicing? I
>>> picked that up from my MIL. When they are super-ripe and fresh, the
>>> skin slips off quite easily (with the help of a paring knife), then
>>> you slice them for the table. A tiny sprinkle of salt, and you're good
>>> to go.
>>
>>I don't understand why you would peel them. Seems like they wouldn't hold
>>together well with no peel. No, I don't do that and wouldn't.
>
> I'm talking about a fresh tomato from your garden. This is not
> something I would do with grocery store tomatoes.
>
> Fresh tomatoes are so meaty that they do hold together very nicely.
> And eating a slice with no peel is really lovely.
>
> But I'm sure the whole procedure would be quite too much trouble for
> you. Not only would you have to deal with the mess of actually
> preparing the tomatoes, you would also have the peels to deal with.
> Since you aren't allowed to throw those in the trash, whatever in the
> world would you do with them?
>
> Plus your daughter would probably turn up her nose at them.

??

--
--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Doris Night" > wrote in message
> ...
>> On Mon, 29 Apr 2013 16:53:39 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Doris Night" > wrote in message
...
>>>> Is there anyone else here who peels fresh tomatoes before slicing? I
>>>> picked that up from my MIL. When they are super-ripe and fresh, the
>>>> skin slips off quite easily (with the help of a paring knife), then
>>>> you slice them for the table. A tiny sprinkle of salt, and you're good
>>>> to go.
>>>
>>>I don't understand why you would peel them. Seems like they wouldn't
>>>hold
>>>together well with no peel. No, I don't do that and wouldn't.
>>
>> I'm talking about a fresh tomato from your garden. This is not
>> something I would do with grocery store tomatoes.
>>
>> Fresh tomatoes are so meaty that they do hold together very nicely.
>> And eating a slice with no peel is really lovely.
>>
>> But I'm sure the whole procedure would be quite too much trouble for
>> you. Not only would you have to deal with the mess of actually
>> preparing the tomatoes, you would also have the peels to deal with.
>> Since you aren't allowed to throw those in the trash, whatever in the
>> world would you do with them?
>>
>> Plus your daughter would probably turn up her nose at them.
>
> ??

That's just what people do to me here. My daughter doesn't eat raw tomatoes
and neither does my brother. They hurt their mouths. I don't have that
problem. Both will eat cooked tomatoes. They have no problem with that.

I just can't see why anyone would peel a tomato for eating raw!? I
sometimes don't even peel them for recipes where it calls for a peeled one.
I don't have an issue with the peel.

I did cut up the last little bit of a fresh tomato for my tacos tonight.
They were very juicy and had lots of seeds. I think they would have been
sloppy without the peels.