#26

Guaranteed I’ll forget the next time I have the opportunity.

1 Like
#27

It matters not, you have already done it in your mind

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#28

very close to my style tbh, but I don’t do the horizontal cut.

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#29

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

2 Likes
#30

How are those chunks of tomato working out in your cheese and tomato sandwich?

#31

This is how I B

#33

nicer tbh. get a nice fleshy piece of tomato rather than minimal flesh but loads of soggy juice.

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Thread for posts that are funnier out of context
#34
#35

not on cheese book so somewhat non existently, I usually just pop the 8ths on top of whatever I’m cooking though

#36

why are these labelled ‘a’ and ‘b’ when they have the perfectly good names ‘polar’ and ‘equatorial’

?

3 Likes
#37

I prefer to cut my tomatoes according to the placement of the sun at the various equinoxes on the day they were picked

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#38

I was going to go with longitudinal and latitudinal but I can never remember which is which

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#39

IN THE MORNING
WHEN THE SUN SHINES
ON YOUR TOMATO

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#40

tricky precession/polar wander/co-ordinate calculation there

admirable but utterly pointless

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#41

You get odd-shaped chunks though which is fun

2 Likes
#42

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.

#43

Oh!

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#44

Makes a difference to the aroma as well

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#45

tomatoes are risotto

2 Likes
#46

Thank you! Updating the spreadsheet x

1 Like