If I’d read this thread before going to the shops I’d have got some, as it is, I’ve only got cherry ones.
They are definitely the best, and they remind me of my granddad’s greenhouse.
Opportunity can be patient
In quarters vertically, then 8ths with a horizontal cut through each
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.