Guaranteed I’ll forget the next time I have the opportunity.
It matters not, you have already done it in your mind
very close to my style tbh, but I don’t do the horizontal cut.
That’s essentially a whole slice being thrown away unnecessarily. If you’re going to do B you should at least use that bit and just pull out the stem
How are those chunks of tomato working out in your cheese and tomato sandwich?
This is how I B
nicer tbh. get a nice fleshy piece of tomato rather than minimal flesh but loads of soggy juice.
not on cheese book so somewhat non existently, I usually just pop the 8ths on top of whatever I’m cooking though
why are these labelled ‘a’ and ‘b’ when they have the perfectly good names ‘polar’ and ‘equatorial’
I prefer to cut my tomatoes according to the placement of the sun at the various equinoxes on the day they were picked
I was going to go with longitudinal and latitudinal but I can never remember which is which
IN THE MORNING
WHEN THE SUN SHINES
ON YOUR TOMATO
tricky precession/polar wander/co-ordinate calculation there
admirable but utterly pointless
You get odd-shaped chunks though which is fun
Leaving the vine attached to the tomato is a marketing gimmick and does not have any impact on the flavour of the tomato. However, the on-the-vine tomatoes you find on supermarket shelves are often a different variety to the bog standard cheap loose ones.
The combination of improved flavour and a more natural look mean that consumers are prepared to pay a premium for on-the-vine tomatoes, even if production costs are more or less the same.
Makes a difference to the aroma as well
tomatoes are risotto
Thank you! Updating the spreadsheet x