Your favorite bicolors? - Page 3

**carolyn137** · February 22, 2006

Interesting concept Brad, as in trying to taste the different colors of something like Berkley Tye Dye.

Do you mean that you'll cut out different portions of the flesh and do it that way?

BTW, I've seen that avatar before and isn't it the one you also enjoyed, but off a plate?

feraltomatoes · February 23, 2006

KCtomato mentioned the different color flesh from same tomato with different flavor.
I never thought of doing it but will go out on a limb to say that if the color is different so is the taste.

Anyone know about salt content in tomatoes. Is it a real salt or another compound that tastes salty?

**coronabarb** · February 23, 2006

brad,

Do you think you will be able to come out to Sacto in August for the tomato tasting? I'd love to talk to you in person about your tomatoes. And thanks for your generous contributions last year. We really enjoyed them.

feraltomatoes · February 24, 2006

Barb,
Will do what I can to make it this year, I do a market on Saturdays and have not had a summer Sat. off in YEARS.
In person tomatomunication would be great.
I can at least offer to donate agian.
Was kicking around the idea of having a day to invite people to the garden and having a fling, nothin like seeing them hanging on the vine.
Brad.....

**coronabarb** · February 24, 2006

Hey, I'm all up for a fling...

Yikes, I'm starting to sound like keith

Seriously, that would be fun.

travis · February 24, 2006

fructus per duos infuctus viscus vs. fructus per duos infuctus tergum

**carolyn137** · February 24, 2006

Keith dearest,

You see that PV has clearly stated the bicolor problem, :wink: , that bedevils some like yourself, but not others of us who have a different perspective.

Now standing on the outside and not being a devotee of heirloom tomatoes yourself, which I fully understand, and not being in touch with others who have grown many who see bicolors differently than you do, and not being an SSE member who can see the various sections where different colored varieties are listed, and not understanding that there's an "understanding" amongst most in the heirloom field, and being as we both know that you are sometimes incredibly stubborn about defending your position, ahem,

, I can see why you would say what you do.

If it makes YOU feel better than go to it.

At least this time you didn't attempt to defend your position by throwing out numbers to the assembled group. 8)

Your devoted fan when appropriate:

February 22, 2006	#31
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	Interesting concept Brad, as in trying to taste the different colors of something like Berkley Tye Dye. Do you mean that you'll cut out different portions of the flesh and do it that way? BTW, I've seen that avatar before and isn't it the one you also enjoyed, but off a plate? __________________ Carolyn

February 23, 2006	#33
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	brad, Do you think you will be able to come out to Sacto in August for the tomato tasting? I'd love to talk to you in person about your tomatoes. And thanks for your generous contributions last year. We really enjoyed them. __________________ Corona~Barb Now an Oregon gal

February 24, 2006	#35
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Hey, I'm all up for a fling... Yikes, I'm starting to sound like keith Seriously, that would be fun. __________________ Corona~Barb Now an Oregon gal

February 24, 2006	#37
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	Keith dearest, You see that PV has clearly stated the bicolor problem, :wink: , that bedevils some like yourself, but not others of us who have a different perspective. Now standing on the outside and not being a devotee of heirloom tomatoes yourself, which I fully understand, and not being in touch with others who have grown many who see bicolors differently than you do, and not being an SSE member who can see the various sections where different colored varieties are listed, and not understanding that there's an "understanding" amongst most in the heirloom field, and being as we both know that you are sometimes incredibly stubborn about defending your position, ahem, , I can see why you would say what you do. If it makes YOU feel better than go to it. At least this time you didn't attempt to defend your position by throwing out numbers to the assembled group. 8) Your devoted fan when appropriate: __________________ Carolyn

February 23, 2006	#32
feraltomatoes Tomatovillian™ Join Date: Jan 2006 Location: Home=Napa Valley/ Garden=Solano County Posts: 245	KCtomato mentioned the different color flesh from same tomato with different flavor. I never thought of doing it but will go out on a limb to say that if the color is different so is the taste. Anyone know about salt content in tomatoes. Is it a real salt or another compound that tastes salty?

February 24, 2006	#36
travis Tomatovillian™ Join Date: Jan 2006 Location: Evansville, IN Posts: 2,984	fructus per duos infuctus viscus vs. fructus per duos infuctus tergum