Two sandwiches:>)

[bigcheef]

Hey Giz,

I've tried Brandywine Sudduth's for the past 2 years and Cherokee Purpple is still #1 to me and my taste buds. CP outproduces as well but I'm sure that may be due to our heat in the dog days of summer when some of the big beefsteaks get stingy with the fruit.

Look forward to your comparison,

RIK

[feldon30]

And just to dovetail this, I finally had a Brandywine Sudduth's today. I sliced it, had a few bites, once I picked myself up off the floor cause it was so incredible tasting, I set out to do a 20 minute quick skillet tomato sauce.

I peeled the Brandywine, diced it, salted it, and put it in a strainer over a bowl. I put some water on to boil and put 1 tbsp olive oil and minced 2 garlic cloves in a skillet set to medium heat.

I poured the tomato juice into another skillet and simmered that over medium high heat until it reduced to the best tomato paste in the world. I added the diced tomato and tomato paste to the skillet with the garlic, then added some fresh oregano leaves, fresh pepper, and red pepper flakes and simmered, stirring occasionally, for about 15 minutes.

Meanwhile I boiled enough spaghetti for one and dressed it with the sauce (and some grated parmesan over top).

Heaven on earth? Perhaps!

[Hilde]

Originally Posted by feldon30

Had a Stump of the World 2 days ago. INCREDIBLE

That was the first reaction I had when I first tasted it too! I am growing three Stumps this year.

[bryanccfshr]

I just ate a nearly 2# Brandywine! Yum. These are monsters with incredible flavor for me. I have pics from my canning session today I haven't downloaded yet but ya'll wouldn't want to be bred with a meager Texas harvest in Graphic detai anyhow.

I did manage to learn how to use my presure canning system.

[Worth1]

Originally Posted by bryanccfshr

I just ate a nearly 2# Brandywine! Yum. These are monsters with incredible flavor for me. I have pics from my canning session today I haven't downloaded yet but ya'll wouldn't want to be bred with a meager Texas harvest in Graphic detai anyhow.

I did manage to learn how to use my presure canning system.

Bryan you don't need to pressure can tomatoes, they have enough acid that bochy wont grow.

Good news on the mater's and don't blow yourself up.
I would love to see your meager TEXAS harvest.

Worth

[lightt]

When I saw the subject line of this thread it reminded me of my "first BLT" of 2005. I'm always amazed at how obsessed I seem to become during this time of year.

I posted these pictures 5/9/05 but I'm not sure on which forum... As I recall, the "tomatoes" were a combo of Sungold and something else -- apparently a variety that had something close to a 100% germination rate where I undoubtedly planted a dozen or more seeds.

Terry Light
(No, I didn't eat it....!!)

[tomatoaddict]

This thread is amusing to me. I am coming to the conclusion that your gardening zone has a lot to do with the taste of certain varieties. I have grown Cherokee Purple for 3 years in a row and just don't get the hype over it. I thought Carbon was a far better tomato. Yet Brandywine is exceptionally good here in zone 5.
Certain areas are better for certain varieties I believe.

[Worth1]

People are born with different amounts of taste receptors in their mouth.
They also have different amounts of receptors in their nose.
some of this is hereditary and some is due to exposure to chemicals, injury, smoking, and so on.

I read an article a while back that talked about people that had more receptors couldn't stand the taste of cabbage.

It actually tasted different.
The brandywine I had was a good tomato but not THAT good.
Not like what I hear about.

Folks have to remember or know that I was raised on home grown grass fed beef and so on.

Many of the tomatoes we had were what you called heirloom these days.
If I had tasted that Brandywine and had only tasted store bought tomatoes before, it would have knocked my socks off.
Everything we ate was homegrown.
I never even ate at a fast food joint until I was 19.

Worth

[barkeater]

The first year I grew Cherokee Purple it was fantastic. It was a hot summer (for here). The next 2 years were first, very wet, and the second, very cool, and they were nothing like the first time. EVERY year I've grown Brandywine it has been awesome.

I am curious whether BW will "lose" its flavor in the deep south as the weather gets really hot, or will it stay the same? From numerous posts I've read, I doubt it, unless y'all have some really special "fertilizer". ;-)

[bryanccfshr]

The pressure canning is going great, haven't blown up yet..
Yesterday morning I picked a few more to add to the backlog of to be eaten now , canned or salsad.. My Cayene serano, habenero and Chili Piquins are nop producin





A 2# gold

The backlog

[Worth1]

Looks great, now wheres the sandwich? I just know you will have a turkey bacon, lettuce and tomato sandwich.

Worth

[Tormato]

Taste receptors?

I guess mine are "different".

The likes of Carbon, Vorlon, Black Krim, Black from Tula, etc., to me, taste like...

A piece of spoiled fish,
dipped in curdled milk ,
rolled in dirt,
set too low on the coals,
the inside undercooked,
the outside burnt,
garnished with a thin slice of a supermarket tomato !

Trmat

[duajones]

Whoa! Are you pregnant?

[Worth1]

Originally Posted by Tormato

Taste receptors?

I guess mine are "different".

The likes of Carbon, Vorlon, Black Krim, Black from Tula, etc., to me, taste like...

A piece of spoiled fish,
dipped in curdled milk ,
rolled in dirt,
set too low on the coals,
the inside undercooked,
the outside burnt,
garnished with a thin slice of a supermarket tomato !

Trmat

THAT'S IT!!!! That's a perfect description of what I love about these tomatoes.

Worth