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August 18, 2007

Comments

Missouri Mlue

Oh, honey, those look de-lish! I'm truely sorry I can't be there in person to help you with the tasting process. I will, however share with you my best recipe for fried green tomatoes.

FRIED GREEN MATERS

1 cup of self-rising cornmeal
1/4 cup of self-rising flour
1/2 tsp pepper
1 tsp salt
4 green tomatoes sliced as you would for a nice big sandmich

Mix dry ingredients. Rinse the tomatoes slices in cold water. Dredge'em in the cormenal mix. Mix 1/2 oil and I TBSP of bacon grease. Heat to medium and add maters. Brown both sides making sure the tomatoes don't touch. Cook to a golden brown. Now here's the secret: Only turn once. Drain on a towel. Let them sit for a sec and then put'em on a platter and jump back to avoid being trampled.

Jude

I can't for the life of me think what would be causing this hon, unless there was A)residual something in your pot, or, B)something that your tomatoes were treated with.

Hopefully someone else might be able to give you some answers so that you don't have to dump your sauce! Good luck, and let us know what it's from if you find out please?

Lu

What an odd thing and I wish I had answers for you...do you think it is as simple as something that was in pot, some residue?(uh-oh) should have read above!! I am with Jude..
BTW Those tomatoes are beautiful!
*\_O_/* That is my applause, cheer whatever..

The Fat Lady Sings

Thanks for the recipe MM. It looks delish! And Jude - I cleaned that pot and the mill myself. No residual soap that I'm aware of. And it would have had to be on everything, because I first noticed the bubbles during the milling process.

And I grew the tomatoes! They weren't treated with a damn thing! That’s why I am at such a loss to explain this. Now - in the past I have noticed that over-ripe tomatoes will sometimes foam a bit when you cut them - and a couple of these tomatoes were very, very ripe. But I'm talking Calgon bubbles here! I should have taken a picture of it - but I was so startled. It was the tomato residue itself that was foaming.

I still think I've grown mutant tomatoes!

Lu

Where did my comment go?

The Fat Lady Sings

The comments are moderated, Lu - ever since I came under attack by those hate sites. They still launce the occasional attack, and I will not allow their bigot-driven filth to be published on my site.

Ortizzle

Well, I wouldn't throw your tomato sauce away... yet. I have had the same thing happen to me with other foods in containers that I RINSED WITH THE HOSE ATTACHMENT. Which makes me think there is something in the water. Which is not necessarily any more comforting, LOL. I have not been able to sort this out, either...

mandt

Those fried green matters took the bite right out of our mouths! Yumm

The Fat Lady Sings

That foaming bit with the hose attachment has happened to me too, Ortizzle - and I took that into consideration. Those bubbles usually subside almost immediately though. These did not - which was unusual. Also - the bubbles had made an appearance during the milling and rendering process - also unusual.

Thing is - the sauce TASTES normal! And it’s not sitting in the refrigerator looking like a science project either. I know I should probably just say ‘fuck it’ and throw the stuff out – but the waste! Maybe it comes from being poor as a kid – but I don’t like discarding anything that still has some use. It seems sacrilegious somehow.

monkeyfister

I'm pretty certain that what you have there is a combination of sugars, proteins and calcium in the tomatoes, cooking out, and combining in an interesting way in the thickening sauce. To prove this, cook down another small batch. If you still get it, good to go. If you've got well water, I'll be 99% certain that you're just fine.

There are no pictures of the froth, so I'm just going from experience. I've seen this in my own sauce reductions, and in beer-making (during the boil). This is a good sign that you are growing your tomatoes in very rich soil-- they are absorbing all kinds of good things-- good deal!

If there is something bad in them, you'll know right away when you open that first jar later in the year... trust me.

Your beautiful tomatoes are fine. Eat them, and celebrate the harvest.

Cheers.

--mf

The Fat Lady Sings

Ah! Calcium! Interesting. We did spray the plants down with a calcium solution to prevent blossom end rot. We do that every year. We ammend the soil too (our dirt lacks just about everything). I shall have to research the effect calcium may have in the production of tomato sauce. Thanks MF!

Lu

Does the calcium solution help blossom end rot?? We have not found anything!
I am truly glad to know you may have found a solution...I hate to throw out anything after ALL that work ..surely because I grew up poor..I hate wasting time and effort tho and homegrown is SO good..and your plants are beautiful!!!
I now understand why this will not immediately be posted and will not worry about it!!Hope the rest of your weekend is good!!
Time for Post Secret!

purseytuttweiler

Hmmm, the calcium protein answer seems to be the more scientific than the one I am about to blurt out, and I know nothing about making tomato sauce, but here it goes. I have always been told (by whom I cannot remember) never to eat salsa if it is frothy because that means it is bad. Bubbly salsa means bacteria. That is all I know. I avoid the bubbly salsa.

The Fat Lady Sings

Lu - you can buy a product in any garden store that treats blossom end rot (it will say so on the package). We get ours from Gardens Alive (organic), but it uses the same active ingredient: calcium. You spray it on the foliage; it gets absorbed into the plant and prevents losing your tomato crop. One of the causes of blossom end rot is excess watering (it leaches out the minerals). We had a few weeks where it rained every day, so treating the tomatoes was necessary (wish we had some rain now!). Tomatoes also need magnesium, so we always put lots of Epsom salts into the soil as we plant. It keeps the plants green and healthy. If you notice your tomato plants are yellowing – the soil is deficient. Try an all-round fertilizer; but throw in some Epsom salts as well.

Melanie

Hi there! I came over from Jude's blog. I am looking to meet some new people to blog with. Hope to hear from you. :)

Lu

So far...no yellowing and we had so much rain earlier...I am surprised we did not...everyone who tries the remedies for blossom rot still have it..*alas* we have put epsom salts in ground some and I never knew why...now I do..

The Fat Lady Sings

Lu - spraying the foliage with calcium is the only way I know to prevent blossom end rot. The key is to spray the plant before the fruit sets. We usually have to do it two or three times over the entire tomato growing season (our soil sucks, you see – not a nutrient to be had!). I’m guessing the reason you still have end rot problems are two fold: first – too much water, second, not spraying for end rot before the fruit had set. The good news is - tomatoes continue setting fruit right up until the cold weather. That means any new fruit should be just fine (assuming you sprayed, of course).

The Fat Lady Sings

Hello Melanie! How nice of you to come visit. Any friend of sweet lady Jude's will always be welcome here!

TB

Do you use organic fertilizer or compost on your plants? Is it possible they picked up a little too much phosphorous? Or as Jude mentioned perhaps there was some unseen residue in your pot?

That's a real mystery. I make sauce from scratch every couple of months and while I've seen the scum, I've never had bubbles.

e mitchell

Did you think about the enzimes
in an eating tomato
and a cooking tomato
I dont know eather
It is a thought

The Fat Lady Sings

Always good to hear from you, Edward. And it could be the enzymes - or the potassium, or the calcium or god knows what. I've yet to toss the stuff. I know that's the intelligent thing to do - but it seems so wasteful. When you've grown up poor - tossing food away becomes sacrilege. When I was a kid I would have killed for 2 gallons of tomato sauce. Ah well – perhaps I will try some on a piece of bread and see what happens. My husband is convinced it is fine. Maybe I’ll have HIM eat that bread! :)

emitchell

It has been 7 or 8 days
if your sauce is not spoiled
by now you got it made
Eat the sauce

Mike

I've heard the same thing as Lu, bubbly salsa is bad.

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