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Old 19th August 2013, 01:29 PM   #2381
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Originally Posted by scott wurcer View Post
Does anyone here have knowledge about the different breeds of plum tomatos? Our CSA farm has planted a smaller variety very bright red when ripe and with a good acidic edge. They are hard to slice when ripe they are so soft, this is what I remember from my grandmother's garden. They leave an intense pine oil smell on your hands when you pick them.
In Sunday's NYTimes Opinion section, Mark Bittmann had a long article describing the reasons that canned plum tomatoes are better than vine picked. You can get DOC San Marazano's at some NYC markets.

Tomatoes didn't make it here this year, but the peaches were outstanding.
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Old 19th August 2013, 01:33 PM   #2382
SY is offline SY  United States
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Cento DOP San Marzanos seem to be pretty widely available. That's usually our choice for pizza.
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Old 21st August 2013, 01:44 AM   #2383
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In Sunday's NYTimes Opinion section, Mark Bittmann had a long article describing the reasons that canned plum tomatoes are better than vine picked.
I guess that's a universal truth Zimmern went to several Cajun locations where EVERYTHING except the meat was from a can or jar, condiments from squeez packets, yellow mustard, Heinz sweet pickle relish. I'm having a problem getting that article and the responses, I remain a sceptic which is my perogative.

As we discussed months ago according to current knowlege real Philli cheese steak must have cheese wiz.
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Old 21st August 2013, 05:51 AM   #2384
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Default what celebs eat

August 21, 2013 Having grasshopper tacos for dinner in Mexico City.


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Dita Von Teese's photo "Having grasshopper tacos for ..." on WhoSay


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'yum!'

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Old 21st August 2013, 07:00 AM   #2385
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Old 21st August 2013, 07:06 AM   #2386
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Old 21st August 2013, 03:20 PM   #2387
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Chapulines? My kin are from northern Mexico but never was a staple in our diet.

Back on to San Marzano topic - I saw Rick Steves in Naples and he visited one locale for a some pizza. Anyone know if they prefer canned or fresh in Naples?
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Old 21st August 2013, 04:10 PM   #2388
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Chapulines? My kin are from northern Mexico but never was a staple in our diet.

Back on to San Marzano topic - I saw Rick Steves in Naples and he visited one locale for a some pizza. Anyone know if they prefer canned or fresh in Naples?
Found the Bittman article, supermarket tomatoes are picked unripe and are not good, DUH! The article included a bunch of industrial food appologism but it did not compare home grown (or sourced from local farmers) vine ripend tomatoes to canned.
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Old 21st August 2013, 04:20 PM   #2389
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Most of the pizza I had in Naples was made with canned San Marzano (which is how I got put onto it in the first place). I wouldn't be surprised if they use fresh in August, but that's pretty limited.
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Old 21st August 2013, 04:40 PM   #2390
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Scott -

My wife is pressing me to plant San Marzano in the garden so that we can have fresh available for pizza.

SY - ahhh, I wonder if that is pure convenience, flavor preference, or if there are some who use fresh tomatoes in Naples. In Texas, as usual, we are quite blessed and can plant tomatoes twice in the year.

By the way, the Hatch peppers are great right now!
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