Tomato "related" question

TomatoDon · February 7, 2006

I know this is not purely a tomato question, but is certainly strongly related.

I love eating tomatoes straight out of the patch, sliced with mayonaise. My mother made the best, but she's not here to make it now. I could eat a plateful of fresh sliced tomatoes with salt, pepper, and mayonaise every day, and still want more. Does any one have a really good, simple recipe for home made mayonaise? Has anyone figured out a way just to doctor up the store bought kind?

I'm not much in the kitchen, so want to start learning a good mayonaise recipe before tomato time.

Mark, did you say your favorite big slicers are Burpee Delicious? Is the seed commonly available? I love those big tart slicers in the summer time. Salty, tartness is how I judge most tomatoes.

Thanks!

Don

**carolyn137** · February 7, 2006

Don,

I don't know if you've seen it, but there is a recipe Forum nearer to the bottom of the page and if you ask there I'm sure someone will give you a recipe that might work for you.

Carolyn

TomatoDon · February 7, 2006

Thanks C,

I posted a similar message there last night, but no replies. I thought I'd try it on the main page. M might want to delete this if he thinks it inappropriate for "General Discussion."

I see we are getting quiet a few views concerning your book. I'm assuming M did the sticky to keep it up top for a while. I hope it increases demand and sales for your book.

As always, thanks Carolyn.

Don

**carolyn137** · February 7, 2006

I see we are getting quiet a few views concerning your book. I'm assuming M did the sticky to keep it up top for a while. I hope it increases demand and sales for your book.

Don, as I've said many times here and there, I didn't write the book for money, I wrote it b'c I was asked to and did it so I could share some of what I knew about heirloom tomatoes.

To date I've not received one penny of royalties and don't care if I ever do.

Carolyn

TomatoDon · February 7, 2006

I realize that Carolyn, but I would just love to see such a worthy book sell in high numbers to spread the news. Your sacrifice of time and effort on such a worthwhile project will benefit tomato growers and culture for years, and the more copies in circulation the better.

I hope to have mine by next week. What a wealth of knowledge I've found on these forums, and it's so exciting to someone like me to be in contact with the nation's foremost tomato authorities. It's a Hall of Fame here. It's sort of staggering all the information I've seen, and I have a ways to go.

Cordially,

Don

**Mischka** · February 8, 2006

Quote:

Originally Posted by don06

I see we are getting quiet a few views concerning your book. I'm assuming M did the sticky to keep it up top for a while. I hope it increases demand and sales for your book.

As always, thanks Carolyn.

Don

M made the post a "sticky" to make new members of Tomatoville aware of the existence of Carolyns' book.

M also did this w/o speaking to Carolyn first. :wink:

M can say with 100% certainty that Carolyn is very modest of her published accomplishment and downplays the accolades she receives from her admirers.

M knows that Carolyn has never once plugged her book in any discussion forum...and she's had every opportunity to.

M also knows that she never will. She's not participating to generate sales for her book.

M knows that Carolyn does what she does for a much higher purpose; to share her knowledge and educate others on something she loves.

M also made the post a sticky as his small way of saying "thank you, Carolyn."

**carolyn137** · February 8, 2006

M also made the post a sticky as his small way of saying "thank you, Carolyn."

Aw shucks thanks Mischka.

And thanks back to you, who was actually quite surprised to find that I was categorized as being Sticky.

Carolyn

smallfarmer · February 8, 2006

Mayo is easy to make in a cuisinart or it can be done by hand. Beat an egg, add a tsp each salt, pepper, vinegar. Slowly drizzle in 1 cup canola oil while you are beating the egg mix. I pour it as slowly as possible. The mix emulsifies and becomes mayo in a few minutes. More beating yields thicker mayo.

TomatoDon · February 8, 2006

Thanks smallfarmer

I do remember the family saying to drizzle the oil in VERY slowly. Might be a special art in getting that just right. A full spoon of pepper? Do you find this recipe to be better than any store bought? I'll try it!

Thanks again!

Don

markferon · February 8, 2006

don 6 yes i do grow burpees delicious an you can get several large slicers from each plant when grown correctly.

smallfarmer · February 8, 2006

Don, yes I do fnd it better than store-bought. You can make it fresh and flavor it to your liking. Add garlic and it's aioli. Just keep the ratio of 1cup oil to each egg. I suggest canola oil but others will do. When I use olive oil it stays runny so I prefer a lighter oil without such a dominant flavor. Three cheers for tomatoes with mayo!

TomatoDon · February 8, 2006

Thanks Mark,

Are the seeds commonly available, as in Wal Mart, Home Depot, etc?

Don

TomatoDon · February 8, 2006

Thanks smallfarmer,

I'm glad you added that note about the canola because I would have certainly used just vegetable oil. Next thing I need is a cuiesenart! (or however it's spelled!)

Don

Mantis · February 9, 2006

How long will this homemade mayo last in the fridge???
Sounds good. Never thought of making it at home eh.

melody · February 9, 2006

You can use lemon juice instead of vinegar...it's good too. And a regular blender works fine to make it in if you don't have a food processor. I've never used that much pepper, but it sounds great...I'm a pepper fan.

February 7, 2006	#1
TomatoDon Tomatovillian™ Join Date: Feb 2006 Location: MS Posts: 1,523	Tomato "related" question I know this is not purely a tomato question, but is certainly strongly related. I love eating tomatoes straight out of the patch, sliced with mayonaise. My mother made the best, but she's not here to make it now. I could eat a plateful of fresh sliced tomatoes with salt, pepper, and mayonaise every day, and still want more. Does any one have a really good, simple recipe for home made mayonaise? Has anyone figured out a way just to doctor up the store bought kind? I'm not much in the kitchen, so want to start learning a good mayonaise recipe before tomato time. Mark, did you say your favorite big slicers are Burpee Delicious? Is the seed commonly available? I love those big tart slicers in the summer time. Salty, tartness is how I judge most tomatoes. Thanks! Don __________________ Zone 7B, N. MS

February 7, 2006	#3
TomatoDon Tomatovillian™ Join Date: Feb 2006 Location: MS Posts: 1,523	Thanks C, I posted a similar message there last night, but no replies. I thought I'd try it on the main page. M might want to delete this if he thinks it inappropriate for "General Discussion." I see we are getting quiet a few views concerning your book. I'm assuming M did the sticky to keep it up top for a while. I hope it increases demand and sales for your book. As always, thanks Carolyn. Don __________________ Zone 7B, N. MS

February 7, 2006	#5
TomatoDon Tomatovillian™ Join Date: Feb 2006 Location: MS Posts: 1,523	I realize that Carolyn, but I would just love to see such a worthy book sell in high numbers to spread the news. Your sacrifice of time and effort on such a worthwhile project will benefit tomato growers and culture for years, and the more copies in circulation the better. I hope to have mine by next week. What a wealth of knowledge I've found on these forums, and it's so exciting to someone like me to be in contact with the nation's foremost tomato authorities. It's a Hall of Fame here. It's sort of staggering all the information I've seen, and I have a ways to go. Cordially, Don __________________ Zone 7B, N. MS

February 8, 2006	#8
smallfarmer Tomatovillian™ Join Date: Feb 2006 Location: Vacaville, California, USA Posts: 8	mayo Mayo is easy to make in a cuisinart or it can be done by hand. Beat an egg, add a tsp each salt, pepper, vinegar. Slowly drizzle in 1 cup canola oil while you are beating the egg mix. I pour it as slowly as possible. The mix emulsifies and becomes mayo in a few minutes. More beating yields thicker mayo. __________________ Tip Top Produce 6 acre extremely diversified organic specialty market garden selling to farmers markets and restaurants in the SF bay area.

February 8, 2006	#9
TomatoDon Tomatovillian™ Join Date: Feb 2006 Location: MS Posts: 1,523	Thanks smallfarmer I do remember the family saying to drizzle the oil in VERY slowly. Might be a special art in getting that just right. A full spoon of pepper? Do you find this recipe to be better than any store bought? I'll try it! Thanks again! Don __________________ Zone 7B, N. MS

February 7, 2006	#2
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	Don, I don't know if you've seen it, but there is a recipe Forum nearer to the bottom of the page and if you ask there I'm sure someone will give you a recipe that might work for you. Carolyn

February 8, 2006	#10
markferon Tomatovillian™ Join Date: Jan 2006 Location: Maryland Posts: 68	don 6 yes i do grow burpees delicious an you can get several large slicers from each plant when grown correctly.

February 8, 2006	#11
smallfarmer Tomatovillian™ Join Date: Feb 2006 Location: Vacaville, California, USA Posts: 8	mayo Don, yes I do fnd it better than store-bought. You can make it fresh and flavor it to your liking. Add garlic and it's aioli. Just keep the ratio of 1cup oil to each egg. I suggest canola oil but others will do. When I use olive oil it stays runny so I prefer a lighter oil without such a dominant flavor. Three cheers for tomatoes with mayo! __________________ Tip Top Produce 6 acre extremely diversified organic specialty market garden selling to farmers markets and restaurants in the SF bay area.

February 9, 2006	#14
Mantis Tomatovillian™ Join Date: Jan 2006 Location: Oz Posts: 1,241	How long will this homemade mayo last in the fridge??? Sounds good. Never thought of making it at home eh.

February 9, 2006	#15
melody Tomatovillian™ Join Date: Feb 2006 Location: Kentucky Posts: 162	You can use lemon juice instead of vinegar...it's good too. And a regular blender works fine to make it in if you don't have a food processor. I've never used that much pepper, but it sounds great...I'm a pepper fan.