"James Silverton" <[email hidden]> wrote in message news:yehEi.21$1n1.0@trnddc02...
Quoted message said:
Omelet wrote on Fri, 07 Sep 2007 13:28:01 -0500:
??>> Leaving the greens and stems on certainly adds to the ??>> weight of what you're buying.
O> They are sold by the bag, not by weight.
This brings up a further question about buying things of low weight. I recently needed two medium hot yellow peppers (I forget the proper name but they were priced at $3.50 a pound) for a noodle dish but the checkout scale would not respond. I suggested to the clerk that we call it one ounce and that proved acceptable.
James Silverton Potomac, Maryland
E-mail, with obvious alterations: not.jim.silverton.at.verizon.not
I find that on the 'weigh yourself' machines that they will weigh out correctly. Sometimes I will buy a couple of small peppers -- 16 cents or something similar will weigh out for me. Dee Dee
In article <[email hidden]>, [email hidden] says...
Quoted message said:
Steve Wertz said:
Phred said:
1. You happily pay $5.00/kg for the stems as well as the fruit; and
I don't think the weight of the stems is significant compared to the weight of the tomato. If I thought it did, I'd just take them off the stems before I bag them up - just like to do with portabella mushrooms (and sometimes [censored]).
You're an amateur. I snap off the tough bottoms of asparagus.
"Omelet" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In article <[email hidden]>,
Steve Wertz said:
I don't think the weight of the stems is significant compared to the weight of the tomato. If I thought it did, I'd just take them off the stems before I bag them up - just like to do with portabella mushrooms (and sometimes [censored]).
<lol> I also always remove stems from Portabello and [censored] mushrooms to save on weight too. It's significant as those items are already so light. -- Peace, Om
I've never done that, but I've sure been tempted. Those cameras overhead now will keep me from even thinking about it. Dee Dee
In article <[email hidden]>, [email hidden] says...
Quoted message said:
In article <[email hidden]>, Steve Wertz <[email hidden]> wrote:
Quoted message said:
> Is there really any benefit to buying those cluster tomatoes on > the vine? Isn't "vine-ripened" just marketing BS? I mean - all > tomatoes are vine-ripened to some extent.
Quoted message said:
> And is there any benefit to leaving a portion of the vine on the > tomatoes when it's not attached to the rest of the plant? > Granted - it does look prettier, but is there any advantage > quality-wise?
Quoted message said:
> -sw
Quoted message said:
It could be psychological, but I think they have a better texture and flavor so sometimes purchase them when they are a reasonable price.
That's the problem, I've never seen them at a reasonable price. Usually around $4 a pound.
Exactly. I bouhgt them once to try, they are only very slightly better than the typical cardboard tomatoes you can buy for less than half... those things are not worth any $4/lb (and they weigh the stems), I can buy very decent steak for $4/lb.
Sheldon
I've never paid that much.
And for the record, I only get them on sale. I purchase mostly Romas when I cannot get to the farmers market. -- Peace, Om
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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
"Sheldon" <[email hidden]> ha scritto nel messaggio news:[email hidden]...
Quoted message said:
Giusi said:
I don't know about tomatoes in general, I did find that what they do in Puglia works. They widely use cherry tomatoes, but not immediately. Even people who grow their own hang them from nails in the cellar/garage etc. and allow them to concentrate.
You do know nothing about tomatoes, cherry tomatoes are especially juicy, hang them indoors and they will rot, every time without fail. You know nothing and you're a liar... typical guido.
Sheldon
Yeah, and your expertise on Italian ciulinary issues is so well-known. I'm a girl and Guido is masculine, plus I am an American, though not so proud of that when you speak. -- http://www.judithgreenwood.com
"Omelet" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In article <[email hidden]>,
Steve Wertz said:
I don't think the weight of the stems is significant compared to the weight of the tomato. If I thought it did, I'd just take them off the stems before I bag them up - just like to do with portabella mushrooms (and sometimes [censored]).
<lol> I also always remove stems from Portabello and [censored] mushrooms to save on weight too. It's significant as those items are already so light. -- Peace, Om
I've never done that, but I've sure been tempted. Those cameras overhead now will keep me from even thinking about it. Dee Dee
To date, they've never nailed me yet. ;-) I don't think they'd have any basis to do so.
I guess I could leave them and freeze them for stock... -- Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
Kate Connally wrote: > Here they all have those damned little stickers on them so > not a problem. (I hate those suckers!) Those stickers are annoying, and they are on every peach, apple, etc. My oldest son works for a company who has manufactured "ripe" stickers. These stickers will turn colors when the produce is ripe. Just what we need, another sticker. They are hoping it will stop us from squeezing the avocados. I hope they change their mind.
Quoted message said:
You can check out that theory by sticking a couple on your tee shirt. 😉
Hah! My sticker would say Over Ripe. ;-)
Hmm, Over Ripe, eh... perhaps yours are like those on Alice's box of cake... guess which one of us will grow larger... scroll down to the next to last paragraph.
"Sheldon" <[email hidden]> ha scritto nel messaggionews:[email hidden]...
Quoted message said:
Giusi said:
I don't know about tomatoes in general, I did find that what they do in Puglia works. They widely use cherry tomatoes, but not immediately. Even people who grow their own hang them from nails in the cellar/garage etc. and allow them to concentrate.
Quoted message said:
You do know nothing about tomatoes, cherry tomatoes are especially juicy, hang them indoors and they will rot, every time without fail. You know nothing and you're a liar... typical guido.
Quoted message said:
Sheldon
Yeah, and your expertise on Italian ciulinary issues is so well-known. I'm a girl and Guido is masculine, plus I am an American, though not so proud of that when you speak.
You are most definitely a guido.. with a larger ciulinary. <G>
On Fri, 07 Sep 2007 11:59:20 -0400, Goomba38 <[email hidden]>
Quoted message said:
What you want to seek out are the Ugli tomatoes. You'll find them individually protected in white foam netting, and they're often irregular shaped and colored but taste wonderful. They were bred for taste rather than looks and for a long while could not be sold outside of Florida.
I tried one of those when I was in Virginia this spring. They weren't any better than any of the other hothouse tomatoes I found there. I hope it was just an aberration, but I wasn't impressed.
"Steve Wertz" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Is there really any benefit to buying those cluster tomatoes on the vine? Isn't "vine-ripened" just marketing BS? I mean - all tomatoes are vine-ripened to some extent.
-sw
Interesting question, in that carrots with tops-greenery left on in markets, I've heard are more desirable than those already cut. Is that just to feed the rabbits, or what?
"Steve Wertz" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Is there really any benefit to buying those cluster tomatoes on the vine? Isn't "vine-ripened" just marketing BS? I mean - all tomatoes are vine-ripened to some extent.
And is there any benefit to leaving a portion of the vine on the tomatoes when it's not attached to the rest of the plant? Granted - it does look prettier, but is there any advantage quality-wise?
-sw
I think they do taste better-off season. But they are often so cost prohibitive that I would rather do without than pay the price. In season? I have access to farm stands where I live. No-keep them.
You are correct, those are a specially hybridized tomato that has a tendancy to remain attached to it's stems (stems, not vines) an inordinately long time, and yes, you guessed correctly, they are harvested green, shipped green, and then gassed to speed ripening.... the thing is those may be called vine ripened but unless they are ripened on the living plant then they are just another cardboard style stupidmarket tomato... vine ripened means ripened on the living plant, not on a section of stem... calling those stems vines is nothing but smarmy semantics. It's all hype, those stems make a lot of folks think they are home grown... counldn't be further from the truth, those mutants taste nothing like the tomatoes I pick off their plant every day at their very peak of ripeness, in fact they are so ripe it's best to eat them that day, or within two days they will begin to rot and you'd need to pare out those rotted spots. I ate over five pounds of luscious home growns today, all picked today, all picked 100pct fully ripe, still warm from the sun... eat yer hearts out.
And I have plenty more... too bad they don't ship well, so I gotta suffer through eating them all myself, aww.
Sheldon
Do you find that the Heirlooms taste better than those (assuming you do not grow Heirlooms) you grow?
1. You happily pay $5.00/kg for the stems as well as the fruit; and
I don't think the weight of the stems is significant compared to the weight of the tomato. If I thought it did, I'd just take them off the stems before I bag them up - just like to do with portabella mushrooms (and sometimes [censored]).
You're an amateur. I snap off the tough bottoms of asparagus.
I've never gone that low. I just peel the stems when I get them home.
Yeah, and your expertise on Italian ciulinary issues is so well-known. I'm a girl and Guido is masculine, plus I am an American, though not so proud of that when you speak.
That's all right. Sheldon's technically a Jew. His last name is Katz.
ObFood: Tacos for dinner. Maybe. I'm still kinda full from a big plate of Thai lamb curry and cucumber kimchi.
In article <[email hidden]>, [email hidden] says...
Quoted message said:
Giusi said:
"Steve Wertz" <[email hidden]> ha scritto nel messaggionews:[email hidden]...
Quoted message said:
Is there really any benefit to buying those cluster tomatoes on the vine? Isn't "vine-ripened" just marketing BS? I mean - all tomatoes are vine-ripened to some extent.
Quoted message said:
And is there any benefit to leaving a portion of the vine on the tomatoes when it's not attached to the rest of the plant? Granted - it does look prettier, but is there any advantage quality-wise?
Quoted message said:
-sw
I don't know about tomatoes in general, I did find that what they do in Puglia works. They widely use cherry tomatoes, but not immediately. Even people who grow their own hang them from nails in the cellar/garage etc. and allow them to concentrate.
You do know nothing about tomatoes, cherry tomatoes are especially juicy, hang them indoors and they will rot, every time without fail. You know nothing and you're a liar... typical guido.
In article <[email hidden]>, [email hidden] says...
Quoted message said:
"Omelet" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In article <[email hidden]>,
Steve Wertz said:
I don't think the weight of the stems is significant compared to the weight of the tomato. If I thought it did, I'd just take them off the stems before I bag them up - just like to do with portabella mushrooms (and sometimes [censored]).
<lol> I also always remove stems from Portabello and [censored] mushrooms to save on weight too. It's significant as those items are already so light. -- Peace, Om
I've never done that, but I've sure been tempted. Those cameras overhead now will keep me from even thinking about it. Dee Dee
I pay no regard to the camera as I'm doing nothing illegal. You're not stealing, simply getting what you want.
In article <[email hidden]>, [email hidden] says...
Quoted message said:
Steve Wertz said:
Phred wrote: > 1. You happily pay $5.00/kg for the stems as well as the fruit; and
Quoted message said:
Quoted message said:
I don't think the weight of the stems is significant compared to the weight of the tomato. If I thought it did, I'd just take them off the stems before I bag them up - just like to do with portabella mushrooms (and sometimes [censored]).
Quoted message said:
You're an amateur. I snap off the tough bottoms of asparagus.
Good going! Why pay for wood.
There was once upon a time no bar codes, prices were rubber stamped on jar lids with purple ink, iffn he wanted a guy could swap raspberry preserves lids with grape jelly lids. Back then you could buy single rolls of Scott TP... I've no idea how a garlic head got stuffed into the center.
