Sadly i kinda hate most Italian/Mediterranean, and key factor on why this has been challenging, i don't care for tomatoes much, so the game is kinda hide the veggies ordeal.
Nahh thats not the reason they changed, it was because of the stupid saturated fat=heart attack thing back in the 70s and 80s when they were pressured to change in the late 80s, maybe 1990?. Shit, at the time EGGS were being villanized by the media for being high in cholesterol. And its not just the fries that suffered because of it, the nuggets, fish fillet, pies and chicken fillets all suffered since they were all fried in the same fryers as the fries. Their stock prices immediately fell like 10% because the veggie oil just did not taste the same.i want to say not in america anymore, anything and everything is fried in veggie oil
not b/c it's cheaper
but b/c of the...
MUSLIMS!!!
they can't eat falafel and fries if it's in tallow
don't want to deal w/ that shit, and also the faggot ass veggie tarians
so all vats of oil is probably just plant based soy
Totally. When the tomatoes first start getting ripe I go on the all BLT diet for a week or two. World's greatest sandwich, although almost any sandwich gets a lot better with a nice tomato. I also like to just slice or cube them up, put salt, pepper, olive oil, and parmesan on them and call it a salad. If you don't like fresh garden tomatoes then your most urgent problem is finding out what the fuck is wrong with your mouth, not what to do with delicious tomatoes.
That's what I wS going to suggest. Caprese salad is something I could eat everyday.
Could always make salsa, especially if you're growing peppers, too.
Was thinking about it. You can try fire roasting them on some charcoal before you go to can. Should change the flavor of the tomato quite a bit, should be even sweeter, but you'll get that smokiness. Then you use it for either salsa or chili. If you go to preserve, you can then throw other herbs, maybe some garlic just to add a little bit more flavor as it matures. Could also try to dehydrate / sun dry them, then pack in oil. That's a radically different flavor, and a great ingredient.
BLT/ Bologna etc been doing a lot of. Wife overplanted and worse yet is a prissy bitch at times and is kinda over dealing with all the produce we've made. She didnt even stake them up well and we are losing a fair amount rotting on the vine from touching the ground. But even with that, we are still getting like a potato sack full worth of various varieties weekly.
Deathwing
If you want picky, should see 2 years of sad pepper attempts, opting for only jalapeno going forward seems hardier to the pests and weather. I'd be content giving up on peas/beans/peppers, scale back the tomatoes, and do even more onions and I'd like to try either a stand of corn, or my brocolli seemed to be going great until sheep broke in. Though not really a lot getting a giant head off one for the space, maybe not so effecient. I need to research into if any kinda pinto/black etc beans are a nightmare to grow and harvest, seems like theyd be.
Forget the variety, but our bigger tomatoes, if I had a complaint is they seem to watery, not enough like bulk/flesh to them compared to store tomatoes. I just dont like them straight especially in some italian fancy stuff. The seasoned w/ oil and parmeson sounds a lot closer to something I'd like to try tonight.
Did probably 2-3 gallons worth of salsa by this point. Think she got sick of it, I think hers kinda blows, my neighbors salsa is drink out of the jar good. Very sweet and light and refreshing for summer.
That's just veggies and mayo. Hope you had some protein to slap in there for a proper sammich.
Do just eat your hamburgers plain with just meat and cheese or something. Didn't your parents make you eat your vegetables as a kid?
