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If you like tomatoes, look at this. - Page 2

post #21 of 51
No Miracle Whip here ... grew out of that a long time ago ... mayo is the way to go, not the only way mind you but good! Just a little salt with lots of fresh ground medley pepper! icon_mrgreen.gif
post #22 of 51
Thread Starter 
Add Bacon, an over easy Egg,and Lettuce to the Tomato and you have a BELT sammich. MMMMMMMMMMMMMy fave.PDT_Armataz_01_34.gif

SqueezyNo Miracle Whip here ... grew out of that a long time ago ... mayo is the way to go, not the only way mind you but good! Just a little salt with lots of fresh ground medley pepper!

I'm bi. I go both ways.PDT_Armataz_01_14.gifPDT_Armataz_01_14.gifPDT_Armataz_01_14.gif

PeculiarmikeI've got grape tomatos, and LOTS of them! Had some volunteers come up from last year in a flower bed. Those, plus what we planted this year, are making some serious grape tomatos. Super sweet delicious flavor

I'm going to need some of those seeds if I may. We planted a grape tom. plant this year, but they taste like grocery store tommies.

post #23 of 51
I'd love me some o them in a capresi(sp?) salad. slice up the maters, add EVOO balsamic vinegar and oregano to taste and devour. PDT_Armataz_01_34.gif
post #24 of 51
Thread Starter 
Our variation is to marinate thin sliced onion (a bunch of it) in balsamic vinaigrette for an hour or two, drain the onion, lay a fair amount of fresh basil chiffonade over the maters, then some onion, then the marinade from the onion, then curl some parmaggiano reggiano over all w/ a veggie peeler.

I guess I just have a way of complicating things.

post #25 of 51
Please tell me what is Liquid 711 ???
post #26 of 51
This may not come out right but what is Liquid 7 for tomato worms ???mad.gif Kills them I hope and not good with Mayo, HUH.
post #27 of 51
Thread Starter 
It's Sevin, not seven. It is an insecticide. In fact, it was what they were making at the factory in Bhopal, India several years ago when the factory blew up and killed a few thousand people. You may remember
post #28 of 51
Be happy to dry and save some for you. OR, bring a load down for the smoker christening.
post #29 of 51
and yet I'm a cad for suggesting it?! Unhand me sir!
post #30 of 51
Thread Starter 
we'd better be careful, or someone is bound to challenge someone to defend hi/her honor.icon_lol.gificon_lol.gificon_lol.gificon_lol.gif

post #31 of 51
Slingshots and grape tomatos at 50 yards! cool.gif
post #32 of 51
Thread Starter 
Too many years of working around chemicals made me this way. What's your excuse, too much diesel engine and generator vibrations?

post #33 of 51
Actually, I think it was the smoke. PDT_Armataz_01_03.gif
post #34 of 51
Tim -

Great looking tomatoes! The recioes looks great too - are you Italian? icon_mrgreen.gif

Guys -
I have to go with the Mayo group here! Nice toasted bread smeared a nice fresh mayo juicey sliced with tomatoes! Man! That's what summer is for!

BUT it hasto be fresh mayo! Here's how I make it

1 cup Salad oil
1 Egg
2 tablespoons Lemon juice
Salt and pepper to taste
Cajun Spice to taste

Optional for dips
4 tablespoons ketsup to taste
2 tablespoon horseradish to taste

Beat egg or egg yolks until it gets thick
add 1 teaspoon oil at a time beating well between each addition
after adding about hald the oil add a few drops lemon juice, the oil uil it's all added. If you don't add the oil REALLY low it won't thicken!

twistertail -

Make little collars out of cardboard and make a little fence around your tomatoe plants. Make sure the cardboard sets down into the dirt about 1/2 and the cutworms can't get in. Sounds weird but it works. We made these by the hundreds as kids to protect our crops! How the picutre makes it clear. Just cut a strip of card board about 6" long and 4 " high and cut slits into the ends about halfway down and slide the ends one into the other.

It's apparently to late for this year but next year try it!

post #35 of 51
Im open to suggestion,so today for lunch at work I left the Whip in the fridge and tried Mayo.Not bad at all I gotta say.Thats why I joined this site,to learn.
post #36 of 51
Love to hear comments like that brother! PDT_Armataz_01_37.gif ... also like that with crispy fried bacon and lettuce .... Mmmmmm!
post #37 of 51
Can I make a suggestion about anti bug stuff?

I don't do chemicals but I use alot of dishsoap and water in my sprayer and it seems to help alot. It does wash off in the rain but I think it's safer than sevin dust.
post #38 of 51
Thread Starter 
Not Italian, but used to live with one (a few years).

If your making mayo, why not turn it into aioli by adding a little garlic to the fray. And as long as your doing that ,you might as well sub a little chipotle juice for some of the lemon, or just toss in a chipotle pepper, and lime juice really goes well in that mix..........................icon_redface.gif oops, there goes the old A.D.D. again. Ah, so many possibilities and so little time.

For tomato plant protectors, we use1/2 or 1 gallon plastic plant pots (you know, the ones that your posies come in from the nursery) and cut the bottoms out, then turn them upside down so that the wider end faces up, then push them into the dirt a litlle ways. We've been using the same ones for years. the black seems to help warm the cool spring soil also.

post #39 of 51
another easy to use protector is yogurt cups, just cut the bottom off, cut a slit up the side and put it around the stem....

It's whip in my house, I even used to MW sammiches as a kid eek.gif We hardly ever even have mayo laying the fridge...but fresh slices, fresh ground pepper on toast with Miracle Whip...PDT_Armataz_01_34.gif I also like to dice with some red onion and red wine vinaigrette in a bowl, let sit for awile to absorb...I love that stuff. I like fresh sliced tomatoes, fresh sliced mozz, fresh picked basil, a little evoo and some good balsamic vinegar!!! Love the stuff, it's my app of choice when out for dinner.
post #40 of 51
Thread Starter 
That's that Caprese salad that someone else was talking about. Definitely one of my faves!

But hey, it just dawned on me, nobody has mentioned slices on a plate w/ thin sliced sweet onion and Western dressing on top. I always thought that was a staple.

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