Best Ripeness stage for Black Tomatoes - opinions?

[Tormato]

Originally Posted by imp

Gee, Tormato, was it a country area mud puddle or a urban mud puddle? Clay dirt influences or good compost taste, caliche or lime stone accents for those mud puddles?

And the cigarette butt, menthol or regular, light, filtered or strong like the old Lucky Strikes?


Sorry, it was just too tempting to tease you a bit. ( and now you know why it kills the squash bugs!!).

Urban watershed mud puddle, and Zig-Zag roll-your-own cigarettes (like my dad smoked). You should have seen all the stares he got while rolling them in public in the 60's, 70's and 80's.

Anyone remember this crank call..."Do you have Prince Albert in a can?"

[Tormato]

Originally Posted by Gerardo

"Black Brandywine had a musky, gamey taste that I didn't like. It tasted like the smell of a sweaty horse."


Black Brandywine shall not return for me either. 1st time I've tossed seeds.

Was the sweaty horse alive or "fermenting"?

[Father'sDaughter]

Originally Posted by Tormato

Urban watershed mud puddle, and Zig-Zag roll-your-own cigarettes (like my dad smoked). You should have seen all the stares he got while rolling them in public in the 60's, 70's and 80's.

Anyone remember this crank call..."Do you have Prince Albert in a can?"

If you do, then you better let him out!

[NarnianGarden]

Thanks for the enlightening views, everyone

I gave someone a black tomato, telling them that it was ripe and ready to be eaten. Afterwards, I did ask how it tasted. She replied that it was sweet and delicious - she had waited a few more days before eating, those green shoulders might have given her the impression that it needed further ripening.
Glad to hear it tasted good and wasn't rotten yet..