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What's so great about heirloom tomatoes?

The New BlackThe New Black Posts: 16,742Registered Users Curl Connoisseur
I hear so much about them but have not been impressed any of the times I've eaten them. I had some in a tomato salad (with English Cucumber, Warm Feta Croutons, Dehydrated Olives and Basil-Mint Yogurt) at an otherwise great restaurant recently. And their flavor was blah. The texture was nice though. Are heirloom tomatoes just a trend? Have I been getting some blah tomatoes? Am I expecting too much from a tomato?
OTOH, this restaurant's Grilled Anson Mills Corn Cake with Blueberry-Goat Cheese Ice Cream,Crushed Pecans and Blueberry Coulis was great!
montage-3.gif No MAS.

I am the new Black.

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Comments

  • webjockeywebjockey Posts: 2,786Registered Users
    Maybe you got a bum batch. I think the best way to eat heirlooms is by keeping them as naked as possible. Some good sea salt, fresh black pepper and EVOO is all I require.

    Occasionally, some fresh herbs or cheese. If I was going to douse a bunch of stuff on it, I can use regular old tomatoes for that.
    hello.world.
  • SariaSaria Posts: 15,963Registered Users
    There are hundreds of varieties, some juicier, some more tart, some meatier. The biggest thing about heirloom tomatoes is that diversity in crops is very important. The other is that they're beautiful. So you get this variety of tomatoes of all colors and shapes, and some are tart, some sweet, some more meaty than others.
    All tomatoes, heirlooms, beefsteaks, plums, should be completely ripe for a salad. If they're not, it's not the same. There is also no comparison between a local tomato and a tomato from thousands of miles away, and that has been kept in storage.
    The next one is that tomatoes should not be refrigerated unless it can't be helped, and they must be room temperature for a salad. Cold tomatoes are pointless.
    Now the really big one is that tomatoes need salt, and a good amount of it. Lots of cooks really need to push the salt when making salads, but tomato ones in particular. It really does make the difference. Tomatoes and salt are made for each other. If you can salt them for a little while to draw out the juice, so much the better.
    But basically, they're still tomatoes and they don't taste dramatically different from any other tomatoes that are also ripe and juicy.
    If your tomato salad didn't have warm, bursting with juice, perfectly salted tomatoes to create the perfect balance of sweet, tart, and savory, then I can see how you would find it lacking.

    To me it sounds like between the yogurt and feta there's a bit too much creaminess going on and perhaps the sweet balance needed adjustment.
    por-que-no-te-callas.jpg
  • ninja dogninja dog Posts: 23,780Registered Users Curl Neophyte
    I like it when people mispronounce the word "heirloom" and instead say, " hair loom."
  • spring1onuspring1onu Posts: 16,528Registered Users
    ninja dog wrote: »
    I like it when people mispronounce the word "heirloom" and instead say, " hair loom."

    :lol:

    I say "air loom", is that right? With my accent it probably sounds more like "ayer loom".
    [SIGPIC][/SIGPIC]

    spring-smiley.gif?1292867680

    Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! . :D
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  • jeepcurlygurljeepcurlygurl Posts: 19,795Registered Users, Curl Ambassador Curl Virtuoso
    I can't think of anything much better than an heirloom tomato, organically grown, eaten warm from the sun right out of the garden. Mmmmm.
    --I'm located in Western PA.
    --I found NC in late 2004, CG since February 2005, joined the forums in May 2005, started going grey in late 2005.
    --My hair is 3B with some 3A, currently at mid back length when dry,  texture-medium/fine, porosity-top is low, middle is medium, ends are porous, elasticity-normal.
    --My long time favorite products are Suave & VO5 conditioners, LA Looks Sport Gel, coconut oil, honey, vinegar.
    --My CG and grey hair progress -- http://www.naturallycurly.com/curltalk/going-gray/179328-jeepys-grey-hair-progress.html
    --My article at NaturallyCurly about going grey. Yes, it's in the senior section. : / -- https://www.naturallycurly.com/curlreading/seniors/how-i-went-completely-gray-and-loved-it
  • mailgirlmailgirl Posts: 451Registered Users
    I can't think of anything much better than an heirloom tomato, organically grown, eaten warm from the sun right out of the garden. Mmmmm.

    x100
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    May the hair gods shine on me (and you!).

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  • MichelleBFTMichelleBFT Posts: 4,812Registered Users
    ZOMG I bought four of the most gorgeous heirloom tomatoes at the farm store yesterday-- they're hands down the best tomatoes I've ever had.
    "And politically correct is the worst term, not just because it’s dismissive, but because it narrows down the whole social justice spectrum to this idea that it’s about being polite instead of about dismantling the oppressive social structure of power.
    Fun Fact: When you actively avoid being “PC,” you’re not being forward-thinking or unique. You’re buying into systems of oppression that have existed since before you were even born, and you’re keeping those systems in place."
    Stolen.

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