A couple of years ago I was working at an archeological dig in Aphrodisias, Turkey. At every meal we had the most fantastic tomatoes--plates of them sliced, bowls of them whole or in salads. They were the best-tasting tomatoes I've ever eaten on any continent--medium-sized, round, red-with-a-bit-of-orange. I should have smuggled home some seeds but didn't think of it. I've lost touch with the folks I worked with, so I can't ask someone there to mail me a batch, and that's probably illegal anyway. Can you suggest where I might learn this tomato variety's name, or get seed? Thanks very very much.
posted by fivesavagepalms
on Jul 29, 2011 -
12 answers
I have 7 very ripe hachiya persimmons in my freezer, frozen solid. They were READY TO EAT! when I got them (all delicious and snotty), but had to go out of town for the holidays and didn't know what else to do with them. Now I'm back and at a loss as to how to proceed. Can I thaw them? Will they shatter my blender as-is? I've made ice cream with persimmons before, but am still fairly new to this glorious fruit, so all suggestions are welcome.
posted by carsonb
on Dec 30, 2010 -
9 answers
I love citrus generally, but I was just thinking about how I really, really love
satsumas - but haven't seen them in the local Whole Foods in a while. I'm in NYC - where can I go now, and generally, to get some delicious satsumas?
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posted by Ash3000
on Dec 16, 2010 -
19 answers
SO what's this OTHER thing growing on my backyard tree. And more important, will I soon be able to eat it?
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posted by rileyray3000
on Sep 1, 2010 -
27 answers
What's the best way to store apples for the long term? I've got a serious honeycrisp apple addiction going and I want to keep eating them when they're out of season. Supposedly they keep for 3-4 months in the fridge. Is this true? Can I freeze apples and thaw them later? Will freezing destroy the texture or flavor?
posted by cnc
on Oct 14, 2008 -
14 answers
What are the finest mail-order food goods available at reasonable prices? I'm talking best bread, brownies, cakes, fruits, frozen pizzas, cookies -- any recommendations for extraordinary food at not-exhorbitant rates.
posted by shivohum
on Feb 6, 2007 -
33 answers
SpoiledFruitFilter: If one of the blueberries in the batch has grown mold, are they all tainted?
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posted by josh.ev9
on Jan 24, 2007 -
16 answers
What can/will my newly-pregnant, incredibly-picky, wife eat? (there are complications to this question)
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posted by Kickstart70
on Oct 24, 2005 -
37 answers
During which times of the year are various fruits/vegetables/herbs/other in season?
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posted by teem
on Oct 16, 2005 -
10 answers
I'm thinking about trying to go vegetarian, if only for a month's experimentation. But for a variety of reasons, I know it will be very difficult indeed. So: suggestions?
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posted by logovisual
on Jun 2, 2005 -
35 answers
We have a persimmon in the fridge and I tried a piece of it tonight. It's very astringent and made my mouth dry. We Googled recipes for
persimmon cookies and
persimmon fudge, but are unsure of how well they'd turn out. Anyone know of something tasty we could make with this thing so it won't go to waste?
posted by dotComrade
on Dec 11, 2004 -
9 answers
Why is my fruit rotting while it's unripe?
This just started happening this year when I moved to Arizona. Softer fruits (peaches, mangoes, tomatoes and the like) are turning moldy/rotten in a matter of 2-3 days. If I eat the side that isn't rotten, it's still hard and unripe. Do I have some strain of super bacteria infesting my domicile?
posted by TungstenChef
on Sep 21, 2004 -
6 answers
Today's theme ingredient is...APPLES! What apple-based dessert recipe would you recommend for a picnic? 1) I don't care much for the very tart varieties of apple (e.g., Granny Smith), so I prefer a recipe that uses, or at least works with, the less tart varieties. 2) There will be several hours between baking and serving, so it should be servable at room temperature. 3) I'm reasonably skilled in the kitchen; you need not shy away from more difficult recipes.
posted by DevilsAdvocate
on Sep 15, 2004 -
13 answers
