What did you eat or cook today (December 2024)?

Barriehie said:
I'm jealous! I don't buy the tomatoes at the market so I'm out until next year's crop comes in. I can't see $1/each for a flavorless red ball they're calling a tomato.
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I'll tell you a trick: buy some underripe roma tomatoes and let them sit on the counter for a week and usually they will ripen well and develop some flavor. Or try campari tomatoes. They're pricey but they have flavor.
 
JAS_OH1 said:
I'll tell you a trick: buy some underripe roma tomatoes and let them sit on the counter for a week and usually they will ripen well and develop some flavor. Or try campari tomatoes. They're pricey but they have flavor.
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I'll try that, thank you. Kroger has the Campari tomatoes and yep, they're a bit pricey!
 
Made some Mayacoba beans today for later in the week.
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TastyReuben said:
They’re about the best you can do during the (long) offseason - that, or a lot of little grape/cherry tomatoes.
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Yes indeed, but when you want a thin slice of tomato on your sandwich they (grape/cherry) aren't very cooperative. I have made tomato and roasted garlic aioli from grape tomatoes (cherry tomatoes are a bit too pulpy for that) and that's delicious on a turkey and bacon sandwich.

At any rate, I never put my tomatoes in the refrigerator. There are people who say that they don't lose any flavor, and maybe that's true (I think they do taste different after refrigeration when they are ripe), but the texture certainly seems to change. It seems like they get mushy and watery.
 
We were starvin’ Marvins, so had to make an unvetted stop, and it turned out to be delicious.


Honey-bbq wings and smashed cheddar potatoes for MrsT:
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Ribeye sandwich and buttered broccoli for me (though I really wanted fries/chips):
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I generally don’t like messy foods, but this is an exception - I ate the broccoli first, which allowed the juices from the beef to soak the bread:
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Worth it!
 
TastyReuben said:
We were starvin’ Marvins, so had to make an unvetted stop, and it turned out to be delicious.


Honey-bbq wings and smashed cheddar potatoes for MrsT:
View attachment 121642

Ribeye sandwich and buttered broccoli for me (though I really wanted fries/chips):
View attachment 121643

I generally don’t like messy foods, but this is an exception - I ate the broccoli first, which allowed the juices from the beef to soak the bread:
View attachment 121644

Worth it!
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So they didn't have chips/fries and broccoli was your option? Or, they had chips/fries but you actually chose to eat broccoli instead? I am thinking the first...
 
JAS_OH1 said:
Yes indeed, but when you want a thin slice of tomato on your sandwich they (grape/cherry) aren't very cooperative. I have made tomato and roasted garlic aioli from grape tomatoes (cherry tomatoes are a bit too pulpy for that) and that's delicious on a turkey and bacon sandwich.

At any rate, I never put my tomatoes in the refrigerator. There are people who say that they don't lose any flavor, and maybe that's true (I think they do taste different after refrigeration when they are ripe), but the texture certainly seems to change. It seems like they get mushy and watery.
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I've been, 2 years now, trying to grow a good "sandwich slicer". Mom said Better Boy variety and they're supposed to clock in around 12 oz. Mine averaged around 3... Next year I'm going for the Big Beef Plus F1 hybrid, Roma VF Tomato, and the massive Red Mortgage Lifter... I WILL HAVE slicer toms!!!
 
Barriehie said:
I've been, 2 years now, trying to grow a good "sandwich slicer". Mom said Better Boy variety and they're supposed to clock in around 12 oz. Mine averaged around 3... Next year I'm going for the Big Beef Plus F1 hybrid, Roma VF Tomato, and the massive Red Mortgage Lifter... I WILL HAVE slicer toms!!!
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I like the way you think!

We had a rather large roma plant this past year that put out some good slicing tomatoes (since romas tend to be drier they are soooo much better on sandwiches) but normally they are plums and rather small.
 
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