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Post by raymondo on Nov 6, 2012 17:05:26 GMT -5
My tomatoes for the 2012/13 downunder season: Absinthe (Barossa Moon F4 x Ropreco Paste) F2 Barossa Moon F5 (cherry from the dwarf project) Black Cherry Burpee's Quarter Century Clear Pink Early Cornue des Andes Evergreen Fritsche ((Galina's Yellow x Snow White F2) x KBX) F2 (looking for a tasty orange cherry) Golden Queen Grub's Mystery Green Japanese Black Trifele OSU Blue Red Robin Regina's Yellow Ropreco Paste Snow White Speckled Roman Sweetbite F3 Tangella (sister line to Tigerella)
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Post by 12540dumont on Nov 6, 2012 22:04:13 GMT -5
Ray, let us know how they do for you.
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Post by steev on Nov 7, 2012 0:08:03 GMT -5
Absinthe? Is it bitter, or just green?
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Post by 12540dumont on Nov 7, 2012 21:24:00 GMT -5
Neither, it makes you high.... ;D
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Post by steev on Nov 7, 2012 23:51:47 GMT -5
So long as it doesn't rot my brain, at least not so I know it....what?
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Post by canadamike on Nov 8, 2012 18:36:00 GMT -5
As long as I remember, Absinthe is from Alan. It is related to the color.
Raymondo: is Japanese Black Trifele a first for you??
IN that case, I suggest you grow a lot of it. Apart from Bloody Butcher, magnificent but small, it is the best canning and sauce making tomato I have ever grown. Much better canned than so called ''italians''. Darker sauce too, which is not bad, as many italians lack true inside color.
I will NOT can anymore italians I think, unless for sauce, as canned regular tomatoes impart way more flavour to soups and stews. I had a few chefs come here and they loved the complexity of my simple tomato and rice soup, which I am proud of, and it is the simplest of any soups you can find around. But since 70% of the flavor compounds are in the gel around the seeds,
I have canned for 30 years or so, the standards for exhibition say the tomatoes should look homogeneous, the only problems is that it means altering the tomatoes by pre-cooking them too much to my taste before canning or adding tomato paste. So it looks nice.
But taste nice is what I want.
And the clear stuff if far from being only water, especially if you have cooked them a bit before canning.
The clear stuff is where most of the flavour is. ANd in soups and stews, where you add water...the liquid is already there, you simply adjust with a clear stuff without taste calles water.
It is easy for any experienced person to can a perfect jar of tomatoes. But I have decided I would not do it anymore, it ends up in taking away too much flavor.
I am now proud of the watery looking bottoms I hated so much for almost 30 years.
They mean I threw nothing away, did not overcook anything, did not alter, and the taste is pure bliss.
It reminds me. A few years ago, I was canning so many tomatoes and by-products like juice or sauce I could not do it all in a day...I would put 5 gallons of the juice I had made outside, since it was cold, and come back to see half of the pail with clear stuff that I threw away to save on cooking time.
One day I tasted the clear stuff.
Never threw an once away since then.
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Post by Drahkk on Nov 8, 2012 19:30:16 GMT -5
Mike, try adding a little wine to your tomatoes.
Supposedly there are flavor compounds in tomatoes that are only soluble in alcohol. I don't know the exact chemistry of it; all I know is that it works. It really does bring out even more flavor in them. I add a half cup of white wine to a pot of spaghetti sauce, or a shot of whiskey to a pot of chili when using tomatoes I didn't put up. When canning them, it doesn't take much. Just a couple of tablespoons per quart. I've thought about trying it with a teaspoon or so of vodka instead of wine, so as to get just the tomato flavor compounds without the additional ones from the grapes, but haven't done it yet.
MB
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Post by steev on Nov 8, 2012 20:03:57 GMT -5
Mmm, tomatotinis!
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Post by raymondo on Nov 8, 2012 21:18:28 GMT -5
As long as I remember, Absinthe is from Alan. It is related to the color. Raymondo: is Japanese Black Trifele a first for you??... Yes, Absinthe is Alan's tomato. I got it in a trade here just a few weeks back so sowed the seeds. And yes again, it my first time growing JBT. I was given a few seeds and have two plants from them. I keep reading good reports about them so I might take some laterals from each and increase the number of plants I've got! A dark sauce sounds alright to me.
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Post by richardw on Nov 9, 2012 13:12:32 GMT -5
My list of tomatoes for the even further down under summer ;D Grub's Mystery Green Snow White Azoyhka Jaune Flamme Yellow Pear Riesentraube Broad Ripple Current Mini Orange And for the dwarf breeding program - Brandy Fred F5 Wherokowhai F6,F7&F8 Oluru Ochre F4 Purple Striped Beauty F5 Caitydid F5 Freds Tie Dye F7 Striped Yellow&Pink F5
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Post by raymondo on Nov 9, 2012 15:53:19 GMT -5
Grub's is a favourite as are Snow White and Jaune Flammée. Quite a contribution to the dwarf project there Richard.
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Post by richardw on Nov 10, 2012 13:43:18 GMT -5
Grub's Mystery Green ,Snow White , Azoyhka,Jaune Flamme,Snow White and Yellow Pear are all new tomatoes to me,the seed was sent to me years ago but i never got round to growing them,so i thought "well the this seed is getting old,i better grow them and replace it"
I quite enjoy the dwarf program so thats why ive taken more on this season,are you still doing a few Ray?
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Post by raymondo on Nov 10, 2012 15:31:05 GMT -5
Only one 'official' one this season, a cherry called Barossa Moon. I'm growing some F5s.
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Post by adamus on Nov 12, 2012 4:47:23 GMT -5
Absinthe makes the heart grow fonder I've heard.
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Post by circumspice on Nov 12, 2012 6:59:10 GMT -5
Absinthe makes the heart grow fonder I've heard. The next line might be "How can I miss you if you won't go away?" ;D
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