|
|
Post by trubble on Apr 29, 2009 10:23:48 GMT
|
|
|
|
Post by rjpageuk on Apr 29, 2009 11:07:54 GMT
I dont like tomato and I dont like soggy things so I suspect I wouldnt like soggy tomato sandwiches.
|
|
|
|
Post by Patrick on Apr 29, 2009 12:10:58 GMT
There's a simple explanation. Use Organic tomatoes. I don't know what it is but I've found that they are 99% of the time firm and solid but without losing juiciness.
I grew up hating tomatoes - though liking Tomato sauce which - let's face it isn't particularly tomato-ey. There is a certain tomato flavour though that just turns my stomach. I remember being presented with a a giant jelly like starter of tomato - well - jelly! it had this flavour and being a good boy at another persons house I tried to eat what I could. Mum said she could see me turning greener and greener!
I can eat them now though.
Another way of protecting tom sarnies from going soggy is simply to embed them in a lot of grated cheese!
|
|
|
|
Post by trubble on Apr 29, 2009 12:54:09 GMT
Philistines.
|
|
|
|
Post by Flatypus on Apr 29, 2009 18:06:36 GMT
It doesn't go soggy if you use a decent amount of butter or whatever. That's what it's for. Decent bread instead of the sliced pap Iuse only for toast helps as well.
|
|
stephan
Lovely, Happy & Gorgeous!
Posts: 278
|
Post by stephan on Apr 29, 2009 18:27:33 GMT
I have probably grown more tomato plants then anyone here-for flavour they need to be juicy-and OK for paste more dry flesh.
I could witter on about the complexity of flavour but why listen to me-get your bums over to West Deeping and buy some plants
|
|
|
|
Post by Patrick on Apr 29, 2009 18:36:03 GMT
I have probably grown more tomato plants then anyone here-for flavour they need to be juicy-and OK for paste more dry flesh. I could witter on about the complexity of flavour but why listen to me-get your bums over to West Deeping and buy some plants Just the man! There is a "Best Way" to cut a tomato so all it's bits won't spill out. Yes? What is it (please) - it escapes me. |
|
|
|
Post by motorist on Apr 29, 2009 18:38:22 GMT
Now that I'd like to know. I love fresh tomatoes in my butties, and I always make a mess  |
|
|
|
Post by gIant on Apr 29, 2009 19:35:02 GMT
I like tomatoes and I like them in my sandwiches. However, I do not like soggy bread and if my other half (sandwich maker) put tomaties in for my lunch at work the bread would be all squishyand I couldn't eat it.
yeuch!!!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 29, 2009 22:30:11 GMT
I have probably grown more tomato plants then anyone here-for flavour they need to be juicy-and OK for paste more dry flesh. I could witter on about the complexity of flavour but why listen to me-get your bums over to West Deeping and buy some plants Flavoursome varieties Stephan ? How much are your plants ? |
|
|
|
Post by everso on Apr 30, 2009 19:23:10 GMT
The only uncooked tomatoes I like are ones that I buy in M & S: santorini baby plum tomatoes. They have a lovely sweet flavour.
|
|
|
|
Post by NickCosmoSonde on Apr 30, 2009 21:18:15 GMT
I've done hundreds of experiments with tomato plants over the years, so have more or less explored every way of eating the bloody things. This is a tried and trusted sure thing. Make toast. Pop sliced tomatoes in the microwave for a minute. Spread said tomatoes on said toast. Wunderbarr.
|
|
|
|
Post by trubble on May 1, 2009 16:46:23 GMT
Breakfast in Spain: Fresh Ciabatta-type rolls and a pile of soft tomatoes, take a tomato in your hand and wipe across the top of the bread a couple of times, like we use butter, also a large garlic clove waved nearby if you like. The bread isn't soggy but it's moist. Anything you put on top tastes better. Sandwiches seemed to made the same way. Leftover squashed tomatoes made cold soup with ice and grapes in for the hot evenings.
What tomato plant will give me a tasty tomoato, at the rate of one or 2 per day for the whole of summer, taste being more important than quantity, but will be dead easy to grow outside in a sunny spot?
I mean DEAD easy.
|
|
|
|
Post by trubble on May 1, 2009 16:47:33 GMT
Stephan, the taste is all in the juice.  |
|
|
|
Post by Patrick on May 1, 2009 17:11:48 GMT
Breakfast in Spain: Fresh Ciabatta-type rolls and a pile of soft tomatoes, take a tomato in your hand and wipe across the top of the bread a couple of times, like we use butter, also a large garlic clove waved nearby if you like. Sounds suspiciously like bread-pizza to me! I've done that before - the other one is rub yer bread with garlic and/or fry it in olive oil with garlic etc......... |
|
|
|
Post by trubble on May 1, 2009 17:24:36 GMT
No, Patrick. You always do this to me. You called my picnic bar a giant sausage roll, don't think I have forgotten that slight!
No, patrick, go to Spain and eat the bally things and then you will see it is nothing in the least like pizza. It's like sunshine!
|
|
|
|
Post by trubble on May 1, 2009 17:27:02 GMT
It's like Gourmet Soggy Tomato Sandwiches.
|
|
|
|
Post by Patrick on May 1, 2009 17:29:10 GMT
<inserts evil rubby handy smiley here>  |
|
|
|
Post by Patrick on May 1, 2009 17:31:04 GMT
Fun way to eat chopped tomatoes;
Heat them up and at the same time fry some slices of bread in butter - Eat tomatoes using bits of bread as knife and fork!
Phwoooaaarrrrrr!
|
|
|
|
Post by trubble on May 1, 2009 17:33:58 GMT
Pfft.
That just sounds like bad crostini.
|
|
A.P.P.S
S C 
)
