• What tomato would you feed a friend who said all tomatoes are the same?

Posted: **Thu May 18, 2023 6:07 pm**

worth1 wrote: ↑Thu May 18, 2023 4:11 pm A really hot broiler in a restaurant is called a salamander.
Remember you heard it here first on Tomatojunction.
Your source for true and balanced worthless trivia brought to you by Worth.

I'll trip over an aglet, trying to remember a salamander.

Posted: **Thu May 18, 2023 6:38 pm**

I know my parents owned a restaurant in New Hampshire at one time. Still a fancy broiler to me.

Posted: **Thu May 18, 2023 6:56 pm**

Sue_CT wrote: ↑Thu May 18, 2023 6:38 pm I know my parents owned a restaurant in New Hampshire at one time. Still a fancy broiler to me.

That's all it is but the term salamander has to do with mythology and how the salamander can live in and control fire or some such thing.
I wish I owned one.

Posted: **Thu May 18, 2023 11:36 pm**

Heinz 1350 was originally developed for commercial use as per this blurb. "Heinz 1350 - Breeder and vendor: H.J. Heinz Co., Bowling Green, Ohio. Parentage: Eastern State 54-1878-3 x Experimental Hybrid from O.S. Cannon. Characteristics: excellent yield of large well-colored fruit on determinate vines. Resistance: verticillium and fusarium wilt. Adaptation: east of Rocky Mountains. 1963."

IMO, it should not be called "large". It is at best a medium size tomato albeit a very productive plant with VF tolerance.

If interested in Black From Tula, see if you can locate Spudatula. It was a variant plant in my 2002 garden grown from Chuck Wyatt's Black From Tula seed. IIRC, I got 3 potato leaf plants out of about 20 grown. Flavor and production both are slight improvements over Black From Tula. I listed it for several years as Black From Tula PL until I sent it to Bill Malin. He decided it needed to be renamed "Spudatula".

Posted: **Fri May 19, 2023 2:53 am**

slugworth wrote: ↑Thu May 18, 2023 2:44 pm
o0sunsi0o wrote: ↑Thu May 18, 2023 12:58 pm Wow! Microwaving a burger is disgusting! I thought they flame broiled their burgers for those char marks.
BK was the 1st fast food restaurant restaurant around here that started using a microwave on the pre-made burgers.
I can still remember the "microwave in use" signs for people with pacemakers to watch from a distance.

I remember that sign about pacemakers, have microwaves gotten safer since then or they just don't care if we kill ourselves anymore.

We sure were the trailblazers back in the day!

Posted: **Fri May 19, 2023 3:13 am**

slugworth wrote: ↑Thu May 18, 2023 2:48 pm I talked myself into buying a heinz 1350 plant today even tho determinate type.
Good enough for heinz,good enough for me?
We shall see.

In all seriousness, I bet it doesn't taste that bad please, keep us updated how it is. If I had the room I might try it myself. Just went and quickly looked up Heinz 1350 and seed companies have very good things to say about this tomato. One seed source said it's open-pollenated, that was a surprise. I think I will try it next year, making my own ketchup would be a great experience and share it around to friends. It's said to make a good canning tomato as well as for salads, what's not to like!

Posted: **Fri May 19, 2023 3:24 am**

worth1 wrote: ↑Thu May 18, 2023 3:03 pm
o0sunsi0o wrote: ↑Thu May 18, 2023 12:58 pm
slugworth wrote: ↑Tue May 16, 2023 5:31 am
o0sunsi0o wrote: ↑Mon May 15, 2023 10:42 pm
slugworth wrote: ↑Sat May 13, 2023 6:08 pm I once stripped the tomato off a BK whopper hamburger and grew it.
Nothing to write home about even home grown picked when ripe.
Just a conversation piece.
What a great novelty, I would've never thought to do that. Stay curious, makes life more interesting!
They microwave the whopper,so the seeds actually survive that ordeal and still germinate.
Wow! Microwaving a burger is disgusting! I thought they flame broiled their burgers for those char marks.
The char marks are carbon powder sprinkled on through a template.
Or branded by a machine or maybe real.

To get a fresh hamburger ask for something that isn't on the normal burger and something removed that is.
Then they have to make the thing.
The idea of any restaurant cheap or fancy using a microwave really goes against my grain.

Carbon powder!?

Will I still eat a Whopper...I think I'll use your trick of asking for one that they have to make fresh. What a disappointment, I'll make my own with lettuce and fresh tomato from the garden.

Posted: **Fri May 19, 2023 3:29 am**

worth1 wrote: ↑Thu May 18, 2023 3:11 pm Here's a video of the whooper patties.
Sorry to get off topic.

Thanks for sharing that, feel better about eating my favorite fast food sandwich now. Wouldn't hurt to make my own, though.

Posted: **Fri May 19, 2023 3:30 am**

slugworth wrote: ↑Thu May 18, 2023 3:36 pm Tell them you want a burger with no salt
They have to cook it fresh.

And then ask them for a salt packet, hehe

Posted: **Fri May 19, 2023 3:34 am**

Sue_CT wrote: ↑Thu May 18, 2023 3:57 pm That isn't a microwave, its a broiler. They might premake them in advance of busy times and reheat them when necessary, but they aren't originally cooked in a microve and there is no template for putting on grill marks, lol.

Yeah, I was kind of buying that story, funny that!

Posted: **Fri May 19, 2023 3:49 am**

Fusion_power wrote: ↑Thu May 18, 2023 11:36 pm Heinz 1350 was originally developed for commercial use as per this blurb. "Heinz 1350 - Breeder and vendor: H.J. Heinz Co., Bowling Green, Ohio. Parentage: Eastern State 54-1878-3 x Experimental Hybrid from O.S. Cannon. Characteristics: excellent yield of large well-colored fruit on determinate vines. Resistance: verticillium and fusarium wilt. Adaptation: east of Rocky Mountains. 1963."

IMO, it should not be called "large". It is at best a medium size tomato albeit a very productive plant with VF tolerance.

If interested in Black From Tula, see if you can locate Spudatula. It was a variant plant in my 2002 garden grown from Chuck Wyatt's Black From Tula seed. IIRC, I got 3 potato leaf plants out of about 20 grown. Flavor and production both are slight improvements over Black From Tula. I listed it for several years as Black From Tula PL until I sent it to Bill Malin. He decided it needed to be renamed "Spudatula".

I love Spudatula and I'm pretty sure I got it from you, Fusion. That was back when I was just learning about the different types. I think I asked if you had any I should try and you sure did, wow!

Posted: **Fri May 19, 2023 5:54 am**

o0sunsi0o wrote: ↑Fri May 19, 2023 3:13 am In all seriousness, I bet it doesn't taste that bad please, keep us updated how it is. If I had the room I might try it myself. Just went and quickly looked up Heinz 1350 and seed companies have very good things to say about this tomato. One seed source said it's open-pollinated, that was a surprise. I think I will try it next year, making my own ketchup would be a great experience and share it around to friends. It's said to make a good canning tomato as well as for salads, what's not to like!

Some sites list it as semi-determinate,I will have to see if it produces a second batch.
For an extended season you can stagger the plantings or keep plucking all the blossoms on a few plants.
Or clone the suckers.
Silvery fir tree is determinate and I used to top those to clone.
they say deep roots good for drought conditions,and may actually taste better restricting the fluid input.

Posted: **Fri May 19, 2023 8:20 am**

Fusion_power wrote: ↑Thu May 18, 2023 11:36 pm Heinz 1350 was originally developed for commercial use as per this blurb. "Heinz 1350 - Breeder and vendor: H.J. Heinz Co., Bowling Green, Ohio. Parentage: Eastern State 54-1878-3 x Experimental Hybrid from O.S. Cannon. Characteristics: excellent yield of large well-colored fruit on determinate vines. Resistance: verticillium and fusarium wilt. Adaptation: east of Rocky Mountains. 1963."

IMO, it should not be called "large". It is at best a medium size tomato albeit a very productive plant with VF tolerance.

If interested in Black From Tula, see if you can locate Spudatula. It was a variant plant in my 2002 garden grown from Chuck Wyatt's Black From Tula seed. IIRC, I got 3 potato leaf plants out of about 20 grown. Flavor and production both are slight improvements over Black From Tula. I listed it for several years as Black From Tula PL until I sent it to Bill Malin. He decided it needed to be renamed "Spudatula".

EPB X Heinz 1350?

Posted: **Fri May 19, 2023 9:33 am**

Now I'm wondering how they get the grll marks on the small meat patties in a can of Campbell's (((Oh so salty))) sirloin burger soup.

I've seen some tomatoes go on burgers that weren't even ripe.
How anyone could think they all taste the same is beyond me.

Posted: **Fri May 19, 2023 12:35 pm**

What bothers me immensely is the "green" taste to so much of the tomato sauce and paste on the market. Ripe tomatoes don't give that off flavor.

I've never crossed Heinz 1350 X EPB, but if I did, I would expect a very productive tomato plant. Eva Purple Ball contributes vigor and exceptional flowering potential. It also has decent tolerance to Septoria and Early Blight. Heinz 1350 is a medium size red oblate tomato with VF tolerance. Combining ability between the two should give a vigorous very productive plant with good disease tolerance. I'd prefer to have ph2 and ph3 for late blight tolerance, but what can I say, can't have everything. Then again..... maybe a cross with Big Beef Improved or maybe Amelia would alter the outcome.

Posted: **Fri May 19, 2023 7:09 pm**

heinz had a blossom when I bought it and the plant is the size of your fist so far.

Posted: **Fri May 26, 2023 4:54 pm**

Fusion_power wrote: ↑Fri May 19, 2023 12:35 pm What bothers me immensely is the "green" taste to so much of the tomato sauce and paste on the market. Ripe tomatoes don't give that off flavor.

I've never crossed Heinz 1350 X EPB, but if I did, I would expect a very productive tomato plant. Eva Purple Ball contributes vigor and exceptional flowering potential. It also has decent tolerance to Septoria and Early Blight. Heinz 1350 is a medium size red oblate tomato with VF tolerance. Combining ability between the two should give a vigorous very productive plant with good disease tolerance. I'd prefer to have ph2 and ph3 for late blight tolerance, but what can I say, can't have everything. Then again..... maybe a cross with Big Beef Improved or maybe Amelia would alter the outcome.

I called you just a while ago, Fusion, to see if you had Goose Creek, all sold out, darn. It's one of my top 3, but I don't like bring it up much because, well...the story, you know. I bought a plant from you years ago and ate the first ripe one out in the garden. Mesmerizing, I just sat down right there and finished it off, still remember the taste it was earth shattering truly phenomenal. It had to be 3 different taste profiles in one bite. I'm not talented at describing taste profiles like some people can, except for, "WOW!"

Posted: **Fri May 26, 2023 5:04 pm**

Fusion_power wrote: ↑Fri May 19, 2023 12:35 pm What bothers me immensely is the "green" taste to so much of the tomato sauce and paste on the market. Ripe tomatoes don't give that off flavor.

I've never crossed Heinz 1350 X EPB, but if I did, I would expect a very productive tomato plant. Eva Purple Ball contributes vigor and exceptional flowering potential. It also has decent tolerance to Septoria and Early Blight. Heinz 1350 is a medium size red oblate tomato with VF tolerance. Combining ability between the two should give a vigorous very productive plant with good disease tolerance. I'd prefer to have ph2 and ph3 for late blight tolerance, but what can I say, can't have everything. Then again..... maybe a cross with Big Beef Improved or maybe Amelia would alter the outcome.

I know at least 3 tomatoes I would love to cross with Eva Purple Ball, I just mentioned one in the post above. You've got me convinced about Eva Purple Ball as a cross for any tomato favorites people have with the characteristics it has. Who wouldn't want more flowering, right? And disease tolerance is so important if you've ever lost a plant or production from it.

Posted: **Sat May 27, 2023 12:24 am**

slugworth wrote: ↑Fri May 19, 2023 5:54 am
o0sunsi0o wrote: ↑Fri May 19, 2023 3:13 am In all seriousness, I bet it doesn't taste that bad please, keep us updated how it is. If I had the room I might try it myself. Just went and quickly looked up Heinz 1350 and seed companies have very good things to say about this tomato. One seed source said it's open-pollinated, that was a surprise. I think I will try it next year, making my own ketchup would be a great experience and share it around to friends. It's said to make a good canning tomato as well as for salads, what's not to like!
Some sites list it as semi-determinate,I will have to see if it produces a second batch.
For an extended season you can stagger the plantings or keep plucking all the blossoms on a few plants.
Or clone the suckers.
Silvery fir tree is determinate and I used to top those to clone.
they say deep roots good for drought conditions,and may actually taste better restricting the fluid input.

I would agree that deep roots would be good for drought, not from experience, but just makes sense. This year I get to test something I always wondered about...do tomatoes taste better grown inground than those grown in grow-bags/straw bales/containers? My feeling is tomatoes will have a better taste inground so my neighbor will be growing inground and myself will grow some of the same varieties in grow-bags.

Oh, and I get to see if I can successfully clone this year, too. I accidently broke off the only plant I have for a tomato called "Justine" which I was growing out for seed. I was heartbroken so I stuck the top part in starter mix and it seems like it's growing now. It will be a little behind the other plants but I think I can still get some tomatoes for these precious seeds I need. I miss Tatiana so badly, I relied on her for a lot of these hard to find seeds. I hope she comes back!

Posted: **Sat May 27, 2023 1:19 am**

cloning is always good for disaster recovery.
I decapitated a plant last year in a weed wacker accident and was able to recover and the cutting had a green tomato at the time that got red full size no BER.
You can't say that tomato wasn't under a lot of stress.

What tomato would you feed a friend who said all tomatoes are the same?

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Re: What tomato would you feed a friend who said all tomatoes are the same?

Re: What tomato would you feed a friend who said all tomatoes are the same?

Re: What tomato would you feed a friend who said all tomatoes are the same?

Re: What tomato would you feed a friend who said all tomatoes are the same?

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Re: What tomato would you feed a friend who said all tomatoes are the same?

Re: What tomato would you feed a friend who said all tomatoes are the same?

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Re: What tomato would you feed a friend who said all tomatoes are the same?

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Re: What tomato would you feed a friend who said all tomatoes are the same?

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Re: What tomato would you feed a friend who said all tomatoes are the same?