alan tani @ alantani.com fishing reel repair rebuild tutorial tomatoes
Reel Repair by Alan Tani
December 11, 2017, 04:46:47 PM *
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Long Enuff
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« Reply #60 on: July 04, 2017, 06:24:13 AM »

My daughter has certainly grown over the years.  Tomatoes, however, are about the same.



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* Tomato platter.jpg (100.1 KB, 960x720 - viewed 12 times.)

* IMG_0091.jpg (160.36 KB, 640x480 - viewed 14 times.)
« Last Edit: July 20, 2017, 04:46:18 AM by Long Enuff » Logged
Alto Mare
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« Reply #61 on: July 04, 2017, 07:27:13 PM »

Very nice Long Enuff! I let them get tall as well, I don't like to cut the tips.

Sal
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Shark Hunter
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« Reply #62 on: July 04, 2017, 08:17:08 PM »

Very Nice.
A small garden is one of the simple things in life that keeps me sane.
Just a simple pleasure.
There are pests that keeps others from such a thing.
I consider myself lucky. Wink
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gstours
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« Reply #63 on: July 05, 2017, 07:21:36 AM »

 yes mr sharkee dude,  gardening is therapy,  so is working on fishing stuff! Smiley
   I had a row of Kale winter over first time ever.  Like rhubarb it rises to see the sun,  now is 4 ft tall and flowering w yellow colors.
  Got so tall I had to tie it up .    Enjoy what you have. Wink
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steelfish
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« Reply #64 on: July 05, 2017, 10:52:30 AM »


These are very meety, I enjoy them diced up and fried with extra virgin olive oil and a little garlic.

Compadre Sal, can you school me a bit more on how do you prepare those fried tomatoes?

I really like to eat tomatoes at any way/form specially fresh, on a breakfast with the eggs I usually slice a whole tomatoe and eat it like candy.
but I've been hearing about frying tomatoes but really dont know whats the correct way to do it



here in Mexico we have a nice variety of tomatoes but what I usually buy (really hard to grow tomatoes in the desert) is the "pear tomatoe" and Jitomate

Pear tomate




Jitomate or tomate ball
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Alto Mare
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« Reply #65 on: July 05, 2017, 11:59:50 AM »

Hey compadre, we call those Roma tomatoes, or plum tomatoes. We used to get a couple of hundred bushels from Jersey farms, when my Mom was around. I have friends that still do, that's what we use to make tomatoe sauce.
We do fry tomatoes sometimes, but only the green ones, not the ones from the early season, we usually use the ones from late season that are left on the vine.
We have many dishes we use tomatoes for,  today I happen to be in and out and decided to make zucchini parmigiana.
These are from my garden, but not the tomatoes

I dip them in egg, breadcrumbs and fry them up


those will then get assembled in a baking pan in layers with fresh tomatoes that have been cooked in some olive oil and garlic, topped with the king of cheese and mozzarella. Will then bakes for 45 minutes.


We also make stuffed tomatoes with rice, you could also add ground beef, we like it without.
The dish we make the most at my house is tomatoe salad. Very simple, tomatoes cut into wedges, placed in a bowl with a piece of garlic, sliced ognions, fresh basil, sliced cucumber, balsamic vinegar and extra virgin olive oil.
At times we'll add lettuce to it, depends on the mood.
Sal
« Last Edit: July 05, 2017, 12:07:46 PM by Alto Mare » Logged

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George6308
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« Reply #66 on: July 05, 2017, 12:45:36 PM »

Alto it's not sauce......it's gravy!
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Alto Mare
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« Reply #67 on: July 05, 2017, 12:55:01 PM »

Alto it's not sauce......it's gravy!
haha...I have seen this argument  go on for some time and never got anywhere. Smiley
I'm imported and where I come from, we would consider gravy same as that brown gravy you would get with your sloppy joe's Grin.

We call it salsa di pomodoro:

https://www.collinsdictionary.com/dictionary/italian-english/salsa-di-pomodoro

Sal
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steelfish
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« Reply #68 on: July 05, 2017, 11:02:55 PM »

Thanks Sal, those zuccini look so yummi

Btw, I would call that a Salsa too.  Wink
« Last Edit: July 05, 2017, 11:03:51 PM by steelfish » Logged

mo65
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« Reply #69 on: August 10, 2017, 07:48:57 AM »

   Finally! My Rife's Pink tomatoes are ripening...they are always the last variety to mature...but so worth the wait. I posted this pic on the Facebooks but just had to share it here too. That's the tomatoes double stacked on a big ol' burger and an ear of Silver Queen sweet corn...Lord have mercy! Cool


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Shark Hunter
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« Reply #70 on: August 17, 2017, 08:49:18 AM »

My plants are finally at their peak.
They were planted the second week of may at about 10" tall.
They took their sweet time.
Pick three or four about every day.
This won't last long, but I am enjoying it!


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David Hall
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« Reply #71 on: August 17, 2017, 11:42:15 AM »

Mine went in really late, they're just about four feet tall and blossoms galore, no fruit yet but soon.
I did get a dozen jalapeños harvested yesterday!  One ghost pepper on the bush.  A ton of serano peppers, a few arboles.  Pickled the jalapeños. Next batch is getting stuffed and smoked.
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steelfish
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« Reply #72 on: August 17, 2017, 05:54:39 PM »

I wish I could grow any vegetables here  Cry Cry

miles around is desert and extremely hot and dry, only few trees and green plants survice, all the rest are local desert spicky bushes and plants
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Alto Mare
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« Reply #73 on: August 19, 2017, 06:00:18 AM »

Early Saturday morning harvest:

The large tomatoe in the back weighs 1.5 lbs, here she is resting on my tank for size comparison


Sal
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David Hall
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« Reply #74 on: August 19, 2017, 06:35:34 AM »

Sal I have to ask what you do with the Italian peppers?  Do you pickle or eat them fresh?
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