this post was submitted on 26 Feb 2024
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Science of Cooking
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Welcome to c/cooking @ Mander.xyz!
We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
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I was surprised at how delicious home grown tomatoes are as well. But even if a market started offering tasty ones it'd be hard to sell, at least at first. Like "no these aren't a new variety but we grew them for taste instead of commercialism, we promise. And btw all our other tomatoes are bland." It's doable but there'd be an adjustment period I think
You can develop an eye for it. Mainly you aim for ugly tomatoes with a certain shade of red. Spotty is good!
But still, tomatoes suck. You gotta hit the local places for the real deal, and even those are falling off around here.