Plumluvfoods on WICC ep 58 Tomatoes!

Its our annual tomato episode! We talk varities growing and more! Plus we talk the ultimate tomato sandwich!

Episode Transcript

Speaker 1 (00:03):
Come in and stallming a world of sound.

Speaker 2 (00:06):
Chef Pull on the mic, making Hotstown the Jack Jeff Shotgirls,
my Son, Chef Dead in the background making new.

Speaker 3 (00:18):
Beats down Song, Girls of.

Speaker 2 (00:23):
Peace, Leave us down any night. Try Compensation, Son Delights
and bull Made Dishes the streets, boostal tides, these chefs spreemates,
more Tim guys s Sound a podcast Forever See.

Speaker 4 (00:44):
Can't beg cory S.

Speaker 2 (00:46):
You all forget Merry Compensation, Son on the Fast, say
Sun Having on the knee, Chef Fun and the Leist.

Speaker 5 (01:00):
And the rest.

Speaker 1 (01:03):
Good Saturday afternoon, all my friends, hope you're having a
fantastic weekend as we prepare for that back to school time.

Speaker 3 (01:09):
Because I can feel it in the air. I can
feel it kind of.

Speaker 1 (01:12):
It's almost like descending upon me, like a curtain closing
at an end of at an end of a concert,
or at the end of a play, or I don't know.
It feels like the summer is coming.

Speaker 3 (01:21):
To a close.

Speaker 1 (01:22):
But that's okay because we finally got to one of
our favorite shows the entire year. Jeffy, that's right, one
of the best shows of the year. And yes, I'm
joining the course by the one and only the venerable
Chef Jeffy is joining me.

Speaker 3 (01:34):
Hey body, what's up?

Speaker 1 (01:35):
Hey? I was about to go on a tangent already. Sorry,
you know, my brain's already going a million miles an hour.

Speaker 3 (01:39):
I can't help but get it.

Speaker 1 (01:41):
We've been waiting, we've been chatting, We've talked about it
in the past. This you know, the past few weeks.
It's our tomato show, Jeffy. We're talking maters, maters. I
love maters.

Speaker 3 (01:51):
I love them all, all maters, all shapes, all colors.

Speaker 1 (01:54):
Tomatoes are delicious and they deserve their own program. They
deserve their own episode. On this episode, we're gonna talk
with a flashback piece from us where we talked to
our wonderful friend Trout Gaskins from farming one on one.
He's a solely a tomato farmer, which is pretty fun.
And plus our friend of the wonderful vulgar chef is
out there finding the truth about tomato sandwiches.

Speaker 3 (02:14):
Jeffy, that was a pretty fun fun part. Yeah.

Speaker 1 (02:17):
Yeah, but we love Kyle, I mean tomatoes when it
comes tomatoes, Jeffy, do you a favorite, Well, depends on
what we're doing with him.

Speaker 3 (02:24):
Yeah, I have.

Speaker 1 (02:25):
I feel like you can't have just a favorite overall tomato.
I mean, I guess you could see. There's just so
many choices of so many things. We're going to jump
into it here in a second. You know, I'm getting
so excited about tomatoes. I'm jumping the gun. But first
of force, first and foremost of course, friends, Well a
little bit of housekeeping. Yeah, first and foremost of course,
first and first and foremost, first and four. I can't

(02:46):
mess it up up. But you missed it all in
one word is what I was super impressed by. It
was a owners of course, you're right, I did do that.
It was good. It was it was a real town
professional broadcaster. That's all I'm saying. Yeah, friends, we're gonna
be at the Norwalk Oyster Festival coming up in September.
You got to come out there and see if we're

(03:06):
gonna have a lot of fun. We have to make
some great food with our friends from Mohegan Digital. Should
be a lot of fun turf if you will. Yeah,
it's gonna be Friday, September twelfth, thirteenth, and fourteenth, So
it's Friday, Saturday and Sunday the entire weekend. Is that right?

Speaker 3 (03:21):
Jess seventh.

Speaker 1 (03:22):
You're right, You're right, you have it. I like the
wrong calendar, your corrector. It is the sixth, seventh, fifth, sixth, and.

Speaker 3 (03:27):
Sixth and seventh. Everyone will be at the Norwalk Oyster Fest.
This I just finish it this September fifth, sixth and seventh.

Speaker 1 (03:35):
That's right.

Speaker 3 (03:36):
It's Friday, Saturday and Sunday.

Speaker 1 (03:37):
We'll be there serving up a surf and turf that's
going to be delicious, hanging out with our good friends
Mohegan Digital. Yes, it's gonna be fun. Come out there
and win some money, have some food, hang out with us.
It's gonna be a lot of fun. And the Norwalk
Oyster Fest it's our it's like a third year doing it.

Speaker 3 (03:50):
It's a fun festival.

Speaker 1 (03:51):
Oh man. And honestly, I was blown away by the talent,
like the music that they had last year. Was really
talking about this that that's really great. That Taylor Swift
cover band. Yeah yeah, Trailer Swift what they call her.

Speaker 3 (04:04):
I don't think that was their name that.

Speaker 1 (04:06):
I think they were awesome, and I think you giving
them that name disparages how awesome they were they had.

Speaker 3 (04:11):
Oh no, I wasn't trying to disparage anybody great. It
was really good. You and I were both shaking it off.
It was awesome. We were shaking it off.

Speaker 1 (04:18):
And then there was like I feel like, there was
like a country band, and then there was Oh yeah,
it was a lot. It was a lot of great music.
It was It was really fun. And then all the
vendors are awesome, like the food. I hope kids, carnival rides. Yeah,
carnival rides.

Speaker 6 (04:31):
Uh.

Speaker 1 (04:32):
There was just a bunch of great food vendors there too.
Besides us doing stuff. I really love that guy who
made the smoothies.

Speaker 3 (04:37):
Oh yeah, yeah, that guy's awesome. That guy's awesome. I
can't remember the name Delo, so yeah, it's like that
Tala Delo or something like that. Yeah, it would be there.
What a great truck, what a great guy, great energy.
I wish I knew his name. I love your brother.
If you're listening, well, he does not gonna love you
anymore now he does.

Speaker 1 (04:52):
He knows, he knows you're pointing, all right, But yeah,
Milwalk Oysterfest, come hang out with. It's kind of like
the official at least for us, if it was like
the end of summer Ck. It's the end of summer
thing that we do, and I'm excited to be there
yet again with our friends from Mohegan Sun Digital Jeffe.

Speaker 3 (05:06):
Yeah, and they can play. You can come out there
and win money.

Speaker 1 (05:08):
Yeah, that's another thing we watch a lot of people
when we watch like people walk away really happy because
they've been fed, and they also made dough. I want
to well, that's not what they ate though. They actually
they had food. No, they had food. They made money.
I was trying to be slick saying I know I
saw you did there. I thought you were gonna have
one more little I thought you're gonna have one more

(05:29):
little thing there to give to that. They made money,
they made whatever. Nonetheless, it's gonna be come fun, come
out there and see us. And we're gonna have some
tomatoes in our dish out there. Probably aren't we, I
believe so mayemato and corn salad with hin sliced hanger
steak and some grilled oysters with a delicious apple minionette
green Apple.

Speaker 3 (05:48):
Yet and it's a very like Fall minont too. Shows
should be pretty us.

Speaker 1 (05:51):
Anyay, we're gonna be fought out out there having fun.
Come see us, nor Walk Oyster Fest September fifth, sixth,
and seventh, Chef Plump, Chef Jeffy out there hanging out.
We might even record some stuff for the show while
we're out there. Just bring a recorder.

Speaker 3 (06:01):
Yeah, maybe we'll talk to some of you people out there.
It'd be really fun. Yeah, I'm into it. I'm so
into it anyway.

Speaker 1 (06:07):
But today friends, happy Saturday to you as we get
ready for back to school because I know my kids
are going back to school. I just dropped off my
two daughters at college for the first time. That was
the whole thing that no one prepares you for. And
then my other daughter starts her sophomore year. Shout out
to remy. Yeah, he congratuates on making both her volleyball
teams you try out for. But back to school means,

(06:27):
you know, I mean, it's it's tomato season still, so
that's exciting the whole month of September. I love eating tomatoes,
pants and la salad, tomato sandwiches. These things all make
me happy. This is the best time to can tomatoes too,
I mean everything, it's all, it's all tomatoes. Yeah, and
tomatoes are funny because here to the Northeast, you know,
I think we kind of get. We get a little
spoiled by them because the tomatoes we get are so

(06:48):
delicious because the climate that they grow in here is
so conducive to making delicious tomatoes. Jeffrey, I agree, absolutely
all the tomatoes here are special, just in the Northeast
in general, like from Jersey all the way up to Maine.
I feel like I've had some just magical tomatoes.

Speaker 3 (07:03):
I don't want to hear about Jersey tomatoes anymore.

Speaker 1 (07:06):
Listen, they're like one of the original, like made a
tomato really famous situation and it was just a beefsteak
or aroma.

Speaker 3 (07:13):
I believe they grew.

Speaker 1 (07:14):
That was like great, you know, but it's kind of like,
I don't know, like a delicious tomato from Jersey. I
didn't know anything delicious comes from Jersey. Well that's because
you think of like Jersey City, which is terrifying, But
the rest of Jersey is big and beautiful. Out of
New Jersey, there's a lot of farmland New Jersey. It's
a you know, it's an interesting place. Actually, yeah, I'm
just being a pain in the butt about it, but yeah,
I kind of agree. Like I think of tomatoes and

(07:37):
my wife, we have a beautiful garden in the backyard,
and my wife grows up. We have a gorgeous garden,
twenty tomato plants back there and shut out to your wife, yeah,
shout out. And she does a great job growing and
we have so many great tomatoes. But she gets crazy
about it, Jeff. She picks them and has them and
started order sitting on the windowsill.

Speaker 3 (07:51):
Like oh oh oh. She likes to ripen them off
the vine.

Speaker 1 (07:54):
Well, if they come off the vine, if I just
grab a tomatoes, She's like, which one you get? Yeah,
it's funny. Or she just says like I grab a
tomato and I'm like, okay, and then I'll go grab one.

Speaker 3 (08:03):
No, no, no, get that one.

Speaker 1 (08:05):
No no, not that one.

Speaker 3 (08:06):
And then she's like, which one did you grab.

Speaker 1 (08:07):
I'm like, oh, I grabbed the the you know, the
the Catalog's breakfast tomato that was on the big green.
Oh that wasn't ready yet. You shouldn't get that one.
I'm like, babe, you know, I'm a chef for thirty
I know when a tomatoes right when it's not you know,
oh yeah, no, I well, you know, listen, sometimes you
have to just give people their wins.

Speaker 3 (08:25):
I guess so but yeah, so your tomatoes at your house,
do you grow them?

Speaker 1 (08:28):
Uh? No, I live in the woods, so it's very
hard to grow tomatoes. I've tried a few years in
a row. I always get like eight cherry tomatoes on
like one plant that strings out super like thin and
long because it doesn't get enough sun. It's just stretching
out as hard as it can. It's actually sad to
grow tomatoes here. Well, I think growing tomatoeso is one
of those things. And if you have some sunlight, it's
not that hard to do and you can make yourself

(08:49):
happy and you can stay away from the GMO tomatoes. Now,
if we're going to define what GMO means, it's generically
modified organism. And there was a timeframe where we were
trying to instead of teaching people how to control things
and how to store things properly, we just tried to
change them to make it so, don't teach the public things,
let's just change how we make them. And for a

(09:10):
while there was a whole thing going around where supposedly
they were using Pacific salmon jeans and tomatoes because instead
of teaching people not to put the tomatoes in the frigerator,
which we're not supposed to do. Don't put tomatoes in
the fridge because it makes the cell walls burst, and
when the cell walls burst, it tastes mealy in your mouth,
almost chalky. Yeah right, it definitely changes the tomato totally.
But we did it anyway. So we thought if we
changed the get the gene structure of it, you know,

(09:33):
we could make it easier. And so what happened was
there was experiments where a gene from a winter flounder
it's like a cold water fish and it's not a salmon,
but ever I thought it was salmon jeans to provide
anti freeze properties to the tomato itself, right, so it
would you know, improve US frost resistance. So what the
idea there was was it'd be easy to ship them.
You could save money. It's just a lot of things
like that and storage and shipping. That's just crazy, Jeffy.

(09:56):
How about we just teach people, we do a whole
campaign don't put your tomatoes in the frigerat.

Speaker 3 (10:01):
Yeah.

Speaker 1 (10:01):
You know. The thing is, I feel like the reason
people put their tomatoes in the fridge is we don't
shop daily like people used to, you know, like we
will go shopping for one one day for a whole week,
and sometimes you try to buy all your food for
the whole week. And you know, you and I know
both know if you buy tomato on Monday and you're
trying to use it on Friday, it's not going to
be the same tomato.

Speaker 3 (10:22):
It's true.

Speaker 1 (10:22):
I think also the shipping process of it too, because
they put so many of them in a box and
ship them and that you know, who knows how long.

Speaker 3 (10:27):
They're making the car cold a lot of times. That's
what I'm saying.

Speaker 1 (10:30):
The shipping. They keep them shipped cold, you know, which
already ruins it. Yeah, so it's like I understand why
it ends up happening. I mean, I think it's tomato
tastes much better when it's at room temperature. In fact,
if you have a cold tomato, bring it out. Like
if you're going to use your tomatoes and you have
them in the fridge, just bring them out. It'll it'll
definitely make them a lot better.

Speaker 3 (10:47):
It'll make me better.

Speaker 1 (10:48):
But if you've alad kept them cold, you've already burst
the cell walls most likely, and they already gonna taste.

Speaker 3 (10:51):
Meaning, yes, it's true. Sorry.

Speaker 1 (10:54):
You could also I'm just saying it's a little better.

Speaker 3 (10:56):
That's all I'm saying.

Speaker 1 (10:57):
I'm not agree it's definitely better. Not saying it's best.
I'm just saying, you know, emper your tomato. It's not
a terrible thing, right, I agree with that. Or just
go buy your tomatoes, like from the farm, you know,
especially this time of year, just go buy from the farm. Yeah,
everyone loves a thirty six dollars tomato. Okay, now you're
I'm just teasing, no, But I did.

Speaker 3 (11:14):
Buy a nineteen dollars tomato two days ago. That's crazy talk.

Speaker 6 (11:19):
It was.

Speaker 1 (11:19):
It was a mortgage lifter. I don't know if you
know that variety. It's a sandwich tomato.

Speaker 3 (11:23):
It's a It was almost as big as my daughter's head.
My daughter's you know, thirteen, twelve and a half. It
was like, you don't know how your daughter is?

Speaker 1 (11:30):
I was.

Speaker 3 (11:31):
I was just because I said thirteen, but I shees
really twelve. I just you know, okay, I'll just checked
it A big giant tomato. Ho where'd you get it?

Speaker 1 (11:38):
From?

Speaker 3 (11:38):
What the farm stands? And I was like, how much
good was that?

Speaker 1 (11:43):
Big? I like it because I when I get a
tomato that big I'll cut it like a steak and
I'll put it on a piece of bread like a
steak sandwich, but just like tomato. Big thick boy, Yeah,
big boy. I like it real thick on there like
and I'll griddle the bread real good. Oh man, don't
get me started. We can talk about that later. We're
jumping the gun. We'll jumping the gun because they're talking tomatoes.
I'm already salvad Well, Jeffy, can we talked about the

(12:04):
GMO part of it though, because I'm really you know,
I think that it's gotten It's definitely gotten better, even
in the past five or six years. But you know,
GMOs not as available out there as we think they
are anymore. Yeah. In fact, no, there's no GMOs commercially grown.
They grow what's commonly known as a hybrid tomato, which
is more of a it's not genetically modified on like

(12:27):
a cellular level. It's it's modified by cross breeding. So
what they do is they plant and seed select, you know,
so if they have like they plant plants and they'll
they'll clone certain plants that are like extra hardy and
like look great and like have like really strong genes,
and then those plants. They'll save those seeds from those
plants things that are like really strong, and then they'll

(12:49):
use those seeds the next year, you know. And then
the idea is that or they'll cross breed where they'll
they'll cross pollenate. You know, they'll have like one variety
of tomato that's really hardy for whatever reason, and one
variety tomato that's you know, an heirloom from somewhere else,
and they'll crossbreed them and they'll come with a hybrid
tomato that is, you know, more more interesting viral. I

(13:11):
guess it grows better commercially. It's funny because the GMO
thing was big when I was in culinary school, and
they were teaching it pretty hardcore, and I feel like
they almost were teaching it as if it was fact.
But apparently the fish tomato, you know, the one I
was talking about with this with the flounder jeans, or
we thought with salmon jeans, but yeah, tomato, and actually,
well it became like a like a like a centerpiece

(13:33):
of the debate about GMOs, but the product never even
actually worked and was field experiments and it was all
this misleading stuff.

Speaker 3 (13:38):
None of it was actually real.

Speaker 1 (13:40):
Yeah, I mean, so the only genetic the ones that
I remember are like the flavor Saver. There was like
one called the flavor Saver in like the nineties that
was like on the market, like I remember, but it
was expensive and it was like in like the late
nineties early two thousands.

Speaker 3 (13:55):
It was like way more expensive.

Speaker 1 (13:56):
It was a bright red tomato and it was like
supposed to be like more flavorful, and they like had
you know, messed with it to make it like a
better tomato that lasts longer and taste right right right,
You can still actually get those seeds. You can you
can still buy genetically modified seeds yourself, Like homegrowers can
still grow genetically modified seeds.

Speaker 3 (14:15):
Like uh, flavors. Why would you want that?

Speaker 1 (14:18):
Like, there's a genetically modified seed that grows like a
bright purple tomato. That's a GMO seed and it's the
tomato has higher I can't think of what it's called
Akerson lens or something like that, you know, science words. Yeah,
it's like something that's in blackberries and you know it's
like an antioxidant or something like that. Okay, interesting, So
we grow some tomatoes the house. I think they're called

(14:39):
midnight something where they're kind of like purple on top
and they get red on the bottom, which is pretty cool. Yeah,
I've seen those, and there's one called black crim Krim
I think it's called that similar looks like that.

Speaker 3 (14:48):
I mean, there's a lot of tons of varieties out there, tons.

Speaker 1 (14:51):
Of varieties and tons of cross breeds that are not heirlooms.
Heirlooms are talk about.

Speaker 3 (14:57):
I want to jump in.

Speaker 1 (14:58):
I want to jump yeah, well jump into it and
define airlroom for people, because you'll see, yeah, that's thrown
around a lot right now. An airloom tomato is a
variety of tomato's kind of been passed down through generations.
The seeds kind of you just passed down through, you know,
usually through families or communities or something like that, you know,
or it's been commercially available for a significant amount of time,
typically at least about fifty years. Usually they're open pollinated.

(15:21):
If you want to open pollinated, it means a there
seeds when they're saved and replanted or reproduce plants that
are essentially identical to the parent plant, unlike a hybrid tomato.
So it's kind of like this same tomato plant that
maybe your great grandfather grew who saves the seeds every year,
gets passed down throughout the family.

Speaker 3 (15:37):
Jeffy, is that right for you?

Speaker 1 (15:38):
Yes, Yeah, that's right. Yeah.

Speaker 3 (15:39):
It's something that wasn't crossbread.

Speaker 1 (15:41):
It's it's usually like a it's a tomato that was
like like you're saying, it was like saved. It was
like like an heirloom. It was like something that was
passed down generation by generation. It's like this family's tomato.
It could have been a family, it could have been
a region, you know, whatever. There's there's and there's so
many of them, you know, there's so many of them
different names that the names all kind of tell a
story in themselves.

Speaker 3 (15:59):
It's crazy. It's pretty crazy. You're right about that.

Speaker 1 (16:02):
I know that. You know in my house, like my
wife and my father in law, like they at the
end of the season, they'll take tomatoes and like they
take the seeds out and put them on a paper
tople of them dry out, and you know, then they say,
then they'll replant them next year.

Speaker 3 (16:12):
That's awesome.

Speaker 1 (16:13):
And so have some tomato plants have been going on forever,
like it's just you know, for years and years and years,
and does your wife grow seeds from her dad that
he's been growing for years and years.

Speaker 3 (16:23):
Yes, wow, yeah, that's cool. See I love hearing stories
like that.

Speaker 1 (16:26):
I bet there's a lot of people that do stuff
like that that like and it's almost a lost art
because you don't hear about it as much, you know
what I mean.

Speaker 3 (16:33):
But I feel like, oh, totally they do it.

Speaker 1 (16:34):
Then you realize, but well, she has a whole seed
start thing where it's like it's this little contraption that
she got from Amazon that has lights built into it,
built into it, and like you plant the seeds early
and so they start and like these lights cut on
and help give.

Speaker 3 (16:45):
It the right sung that needs. Yeah, you make little sprouts.

Speaker 1 (16:48):
And so when she goes to planting tomatoes, they've already
kind of you know, they may already be you know,
three or four inches tall when she plants them.

Speaker 3 (16:54):
That's awesome. Are them inside?

Speaker 1 (16:56):
Mm hmm?

Speaker 3 (16:57):
But yeah, So, I mean it's the funny thing.

Speaker 1 (16:59):
I think tomatoes are almost like one of those you know,
romanticized type fruits. And yes, friends, it is a fruit, Jeffy,
tell them why it's a fruit because it grows, it's
not leafy and green, and it grows fruit off the
vine and it ripens off the vine.

Speaker 3 (17:17):
Is that the Is that the the actual definition? That's
what I thought it was.

Speaker 1 (17:20):
All right, you have a question that, Yeah, I think
I think fruits riping off the vine, veels rip off
the vine. Yeah, well don't potatoes ripening off the vine.

Speaker 3 (17:28):
Potatoes are not a fruit or vegetable. They are a tuber.

Speaker 1 (17:33):
Yo.

Speaker 3 (17:34):
Well, we're learning stuff here on Plumb Love Foods.

Speaker 1 (17:37):
This morning, this is what afternoon, this is wild. This
is what we're doing. This is what we're trying to
come out here on Saturday. Educate the public, help people
learn the no things can go to the grocery store.

Speaker 3 (17:45):
That's right, tune in and learn about tomato facts.

Speaker 1 (17:48):
That's right.

Speaker 3 (17:49):
We're geeking out, that's right.

Speaker 1 (17:50):
So tomatoes also are interesting because you know they I
always was taught this is that tomatoes. And there's some
Italians who may may get mad at me here, but
tomatoes actually didn't come from Italy, and Italians know what
tomatoes were.

Speaker 3 (18:05):
They came to Central America. How do you feel about that, Jeffrey,
that's interesting. I didn't know that.

Speaker 1 (18:11):
Yes, because they're indigenous, uh, you know, to the south
to south America actually like Peru, Ecuador kind of around there.
And when they were originally grown, they were like a wild, small, green,
bitter fruit and it was like domesticated by the indigenous
peoples of Mayso America, notably the Aztecs, and they call
it the tomato, which is interesting.

Speaker 3 (18:30):
So I just know all this.

Speaker 1 (18:31):
I think tomatoes get crazy when people start claiming food,
I start researching.

Speaker 3 (18:34):
That's how I did not know that.

Speaker 1 (18:36):
So when they came South American, yes, South American, and
they didn't grow, they didn't grow it. They didn't grow
anywhere else. Is perfected. I guess you could say that.
But they didn't grow anywhere else until they came. People
came here and got the seeds and brought them up.

Speaker 3 (18:47):
I mean, the San Marzano tomato from Italy is like,
well it's from San Marzano. You know.

Speaker 1 (18:53):
I agree, delicious tomatoes, no doubt about it. And I'm
not I'm not saying anything, as you know, I'm not.
I'm not, you know, trying to say bad, bad things
about any food. I'm just putting the facts out there,
you know.

Speaker 3 (19:02):
Yeah, oh man, there was a tomato I had when
I was in Florence. I mean it was.

Speaker 1 (19:06):
It was like it's it's the ridged It's like one
of those ones that are like ridged all the way around,
like indented all the way around and like so ridge
that you're like, how do you even slice this thing?

Speaker 6 (19:16):
You know?

Speaker 3 (19:17):
Right? It was that it was so I could ate
a hundred of them there was.

Speaker 1 (19:21):
It was the sweetest, most perfect tomato and one of
the ones that it's literally to this day one of
my favorite tomato memories in my mind in Italy.

Speaker 3 (19:29):
So so it almost and in my mind this is.

Speaker 1 (19:31):
Where I was like, this is the motherland of tomatoes.
While I was eating that tomato, having this whole like
a moment, thinking I was connecting with some sort of heritage.

Speaker 3 (19:39):
He just blew that right out. That's sorry, pretty funny. Yeah, sorry.

Speaker 1 (19:43):
Actually, so when they got introduced to Europe, it was
Spanish conquistadores who brought tomato seeds and plants back to Europe,
where they were initially met with like suspicion, like what
is this crazy thing? And they thought it was poisonous,
they thought it was ornamental. They didn't think he actually
could eat it. Wow, God of great, because think about
tomatoes actually really pretty, you know, Oh, they're gorgeous on
the vine, yellow flowers on the when they're growing beautiful. Yeah,

(20:04):
but they were like, imagine like the first I'm ever
seeing one, you know, I'm I'm not gonna eat that.
I always wondered who I love? Who the first person
is who does everything? You know, the first person who
ever ate a tomato, the first person who ever ate
a steak, the first person who said, no, I have
a cavity in my teeth, go ahead and put a
drill in it. Like, who is the first person that said, yeah,
let's do that. That that person is my hero? The
first person is my hero. The first person, for sure,

(20:25):
the first person eat a lot of things, but a
tomato really, they're they're definitely alien looking.

Speaker 3 (20:30):
If you don't know if you eating when it's green.
Thing about how terrible is when they're when they're like
non ripe and green, it's all bitter and gross.

Speaker 1 (20:35):
Yeah, that's kind of crazy. It's like a tomatillo. Is
that in a tomato family? That's a great question, And
we got to go to break But I want to
know that to myself because that I was just it's
funny you say that, And I was like, it's a tomatillo.
Is it a tomato or is it not? Because they're
delicious and you can do all kinds of stuff with them,
you know. Hello, absolutely, you can absolutely do so many

(20:56):
things with to matios. And I think they're like tomatoes.

Speaker 3 (20:59):
Well both night shades I know that.

Speaker 1 (21:02):
Yeah, yeah, no, they're not tomatoes, but they share similarities.
It says, yeah they from the Google. Yeah, I just
google it myself too. We're both at the same times.
We were both curious, like is that actually a thing?
I guess they are technically not tomatoes, huh yeah, which
is kind of I wonder if they come from like
the same mother plant though interesting like the different hybrids

(21:23):
and stuff. Yeah, you know, because they like they have
some some tomatillos are sweet, Like there's those little husk
cherry tomtios. Oh yeah, it's like little like it's like
a fruit, like a real like legit fruit.

Speaker 3 (21:33):
I mean, we're getting way off topic.

Speaker 1 (21:34):
With we are we are it's all those stories that's right.
To matios are not what we're looking for here, no
doubt about it. You're checking out Plumb Love Foods Low.

Speaker 3 (21:43):
But we come back. We've got a great interview with
our good friends shout gas and.

Speaker 1 (21:46):
From farming one oh one plus we're talking about some
varieties of tomatoes and type, breakdown their flavors, and all
the good things you want to know about it.

Speaker 3 (21:52):
You're checking out Plumb Love Foods.

Speaker 1 (21:53):
It's our tomatoes show right here a Wice the voice
that if s they're right there, we'll be right back

(22:21):
Plumb Love Foods right here on a Saturday on wy See,
the voice of Connecticut's chef Plump Chef.

Speaker 3 (22:25):
Jeff hanging out with you. It's our annual tomato show.
We celebrate.

Speaker 1 (22:30):
I can't even say those little like those little beautiful
red fruits that are change people's salads and everything because
there's so many different colors of them, so different types
of them.

Speaker 3 (22:37):
But listen, we all know what tomatoes are. It's the
best time of year.

Speaker 1 (22:40):
Jewels.

Speaker 3 (22:40):
They are jewels. That's a great way to put it, Jeffy.

Speaker 1 (22:42):
And they're delicious, and I mean, come on, what's better
than a little piece of sliced tomato or a small
cherry tomato cut in half with a sprinkle of salt.

Speaker 3 (22:49):
I mean, there's just nothing better.

Speaker 1 (22:51):
I just like popping them off the vine, like when
this cherry tomato is growing. They're not safe around me.
Oh I'm walking around. I'm a poof devour half a plant.
They're like, no, Jeffy, no, no, no, that's hilarious. Wife like,
who ate all the tomatoes? And I'm like, well, maybe
a deer got on the deck. Maybe a deer.

Speaker 3 (23:10):
That's hilarious, Jeffrey, that's hilarious.

Speaker 1 (23:13):
Friends also too, if you want to know, if you
miss any part of this program, you can get it where, Jeffy,
anywhere anywhere that you find your podcast anyway, you download
the podcast, Apple, Spotify.

Speaker 3 (23:23):
It's like a podcast rus. I guess I'm not sure
if there's a podcast r us. That's not a thing.
That's not a thing.

Speaker 1 (23:29):
I think if you type that in something will come up, though.

Speaker 3 (23:31):
And we'll be there. Oh okay, that's good enough. I'll
take that.

Speaker 1 (23:34):
But yeah, so you can get anything if you miss something,
give us, you know, give us a download.

Speaker 3 (23:38):
Check it out. You'll see it's a it's a wonderful,
wonderful way to catch up on anything. So you know,
down with the podcast usually available about six o'clock on
Saturdays when I have them to go up.

Speaker 1 (23:48):
Jeffy, Yeah, I love that. It's like podcast time. So
in a few minutes we have a sit down.

Speaker 3 (23:53):
Actually it's it's it's from last year, but it's such
a good informative sit down.

Speaker 1 (23:56):
It's not a long one either, with our friend Trout
Gaskins from Farming one on one a New.

Speaker 3 (23:59):
Time, Connecticut.

Speaker 1 (24:01):
So it's a tomato farm and yeah, you know, Trout's
a great guy and they do a lot of stuff.
One on one Brushy Hill Road in Newtown. That's Farming
one on one at gmail dot com. We can send
a message. But all certified organic, which is one of
the things I think is that they were proud of
the They worked really hard to get certified organic, which
is not easy. It's tough, Like no one talks about that,

(24:21):
but the farmers have to jump through a lot of
hoops to a lot of keep things organic and to
keep their certifications up.

Speaker 3 (24:27):
And you know, shout out to them for doing that.

Speaker 1 (24:29):
Yeah, and honestly, I think, you know, Trout was one
of the guys who first introduced me to the wonderful
world of sun gold tomatoes, which is kind of that
first little you know, cherry tomato size, little yellow gold
juicy tomato that kind of shows up first when the
tomato season starts.

Speaker 3 (24:43):
Jeff, Yeah, some golds are amazing.

Speaker 1 (24:46):
One of my favorites. Yeah, one of my absolutely favorites.
I love sun gold. You can get them most of
the season two. And you told me just a minute
ago they're they're a Japanese breed. Huh. Yeah, they're a
Japanese breed, and they're a hybrid tomato. They're an F
one hybrid, which means that they have two very very
cific parent plants, and those parent plants no one knows
what they are. Like maybe someone knows now that like
a scientist maybe have like figured it out or whatever,

(25:08):
but like the Japanese have guarded that. So you can't
actually save Sung gold seeds and expect to get true
sung goals because it's a hybrid. So interesting, Like yeah,
so like a hybrid seed, you'll get a tomato plant,
but it might not be It could be great, it
could be like even better than the one you had before,
but it could be weird and different, like it's it's uh,

(25:29):
that's crazy. I wonder if that's why sometimes our cucumbers
would go are bitter. I don't know, I'm not sure
why cumber some really bitter cucumbers before. I think it
might be the soil, but it's funny how that doesn't
affect the tomato as much, which is interesting. But yeah,
sun golds are one of my favorites. Super sweet, amazing,
great tomatoes to cook with, great tomatoes to eat raw,
put in a salad, great tomatoes too.

Speaker 3 (25:49):
I mean you can do anything with them. They're they're great.

Speaker 1 (25:50):
I chopped them up and at charizo and sherry vinegar
and make a put them on top of a steak.
It's amazing. So I've used them a desserts. I mean,
they're they're I've peeled them and then soaked them in
syrups and stuff and then and you know, put them
on tarts things like that.

Speaker 3 (26:05):
Really really good.

Speaker 1 (26:06):
Yeah, I mean it's one of my favorite tomatoes. And
so I had the connection here is that, Like I said,
Trout at Farming one oh one introduced me to sung
gold tomatoes because I had never really had one before.
So I remember having them there with him on the
farm and picking them off the vine when it was
kind of starting to get warm outside, and you know,
it's a beginning part of summer. Just unbelievable, you know,

(26:27):
and ironically out here in the Hamptons where we're working
during the summertime. For me in particularly, we got corned
before we got tomatoes this year because of the rain,
because rain can affect tomatoes so much, and Trout talks
a little bit about that here in the interview. A
lot of information here, friends, so you might want to
download the episode and listen to it twice.

Speaker 3 (26:42):
Trout's a great guy.

Speaker 1 (26:43):
Make sure you check them out at Farming one oh one,
send them a message at Farming one on one at
gmail dot com. Yeah, and and go buy some tomatoes.
That might be all your favorite local farmers market hang out. Friends,
check this interview out with our good friend Trout. Gaston's
from Farming one oh one right here on Plumb Love
Foods with Chef Plumber.

Speaker 3 (26:58):
Chef Jeffie. It's the fun.

Speaker 1 (27:00):
I like Trout. Trout Gaston's from Farming one on one.
Welcome to Plumb of Foods right here at WICCC. We're
excited to talk to you brother.

Speaker 3 (27:06):
I just you're one of my favorite farmers in the
entire Fairfoot County.

Speaker 6 (27:11):
Thank you, Plumb, nice to see you again.

Speaker 1 (27:13):
Listen, we're talking a whole show about tomatoes. And I
was telling jeff with me here. I can't think of
a better guy to talk to than you, because I mean,
I've talked to you in years. You've had just thousands
and thousands of plants planted, and just the amount of
tomatoes and how much work you do on your own
it's it's mind numbing. What's the most amount of tomato
plants you've ever had.

Speaker 5 (27:32):
I'm a very small farm, so my big number is
only about four thousand tomato plants, but.

Speaker 1 (27:38):
Only only for Yeah, okay, yeah, that seems like a
like a real manageable amount.

Speaker 6 (27:47):
How many different on Monday?

Speaker 5 (27:49):
How many different riots in that sixty varieties? At least
forty would be airlin varieties.

Speaker 6 (27:55):
Yeah?

Speaker 1 (27:56):
Nice. So heirloom, just talk about that means to people
what heirloom means.

Speaker 5 (28:00):
So an airloom variety has never been commercially marketed. So
it's a tomato that people have been growing for years
and years because it just tasted particularly good and somebody
kept it going in their backyard and people would discover it.
And in the past ten years or so, people have

(28:23):
been really particular about exchanging seeds and making that heirloom
process grow.

Speaker 3 (28:31):
Do we see a lot of airloom tomatoes in Connecticut.

Speaker 5 (28:34):
Tomatoes are available here and a lot of organic farmers
particularly grow them, but they are not as marketable because
they're not hybrids, so they haven't been worked over by
a university or scientists, so they are not designed to
go from the farm to a back of a truck

(28:58):
and travel across the states.

Speaker 1 (29:00):
They're meant to pick and eat.

Speaker 6 (29:02):
Okay, they don't last a long time.

Speaker 1 (29:05):
So just speaking talking about designing the tomato, which I
think is really interesting and this is some sciencey type
stuff we going to get into for a second here
and listen. You're a farmer, but somehow you're ways smarter
than everybody else ever met in the world. It's interesting
to me about the You said designing it, right, So
what does that does that mean? Like, is like through
different breeding and how do you do that?

Speaker 5 (29:28):
No, I think it's basically going into the DV of
the tomato, making the making it Lemish free and last
a long time and a little redder a little yeah.
But what's happened is in that process the gene for

(29:53):
maybe making it look better, or they took the blemishes
out and they took genes out out, It took flavor out,
so a lot of what you buy at a grocery
store mostly are hybrid tomatoes, and they're lacking in the
flavor and sometimes texture too.

Speaker 1 (30:15):
Yeah, I've read it even somehow if I've read this
somewhere jaff Or, it was putting my head in culinary
school years ago, but using Pacific salmon jeans in tomatoes
to make them like it so they don't like, yeah,
don't burst in the refrigerator or something like that, because
they shouldn't be refrigerated in the first place.

Speaker 6 (30:30):
Right, right right, you said tomatoes a refrigerator. I currns
a little bit.

Speaker 3 (30:35):
I think everyone does.

Speaker 1 (30:36):
That's like, that's like right, Yeah, it's a terrible thing.
They mix it, they mix when they're doing that jeans
placing stuff. They do it for all sorts of reasons,
and they do it with almost anything. I just recently
read a story about them mixing it with a snap
dragon flour and they came up with a purple tomato
that's going to be marketed in the US. It's like
purple purple, like concord great purple. It's wild.

Speaker 5 (30:57):
You're exactly right. That's what they do is they find
jeans to change colors or shapes, Yeah, all sorts of things.

Speaker 1 (31:09):
So what are some of your favorite bridals? I know that,
like you know, you are an organic farm. You know,
you guys don't play games and that stuff. But what's
some of the favorite ritles that you like? Are some
of the because you have so manyfferent types there.

Speaker 5 (31:21):
I do, so it's hard to pick a favorite. For
a sandwich tomato, my favorite has become tiff and Mennonite. Okay,
it's a strange name, but it's a not a super
red tomato. It's pink, but it grows quite plump and
beautiful for a sandwich. Blt that sort of thing. And

(31:45):
Aunt Ruby's green that's another tomato, that great sandwich tomato.
And you'll see that one that's around Cherokee Green is
more commonly grown.

Speaker 1 (32:00):
You see that.

Speaker 6 (32:00):
I think you get rubies is better than but a
little harder to grow.

Speaker 1 (32:05):
Some of my favorites of those first tomatoes we get
you guys, those uh, you know, the sunballs first are
coming like you know, a little.

Speaker 3 (32:10):
Tiny sung goulds. They're so sweet, they're like candy.

Speaker 5 (32:13):
Okay, now, now, sun gold is an f one that
means it is a hybrid tomato. The Japanese design that tomato.
So that is one of the few designed tomatoes where
they were able to get flavor into it. Super sweet,
really delicious, very citrusy.

Speaker 1 (32:35):
Even though it's like designed tomato. But if you're an
organic farm, can you still it's still organic? Can you
say it's like GMO free or sure?

Speaker 5 (32:42):
Organic seeds are okay? I mean even in hybrids they
can be organic. And it's good to actually grow some
hybrid tomatoes in with my airlom tomatoes because heirlooms are
not as there more susceptible to diseases because they haven't
been you know, cross cross with all those other genetic elements,

(33:08):
and so the hybrids in case they're a disease weeks
through your tomato crop, the hybrids are going to last
a little longer.

Speaker 6 (33:18):
So when you have some that you can find that
tastes good, those are good ones to grow too.

Speaker 1 (33:24):
So you hear farmers talking about good years and bad years.
What is a bad year like? What happens with the
crop in a bad year?

Speaker 6 (33:33):
Well, a bad year has to do with weather and inconsistent.

Speaker 1 (33:39):
Water. Rain.

Speaker 5 (33:41):
Too much rain especially can be horrible because you can
always add more water. But when it's super damp or chili.
Here in Connecticut we sometimes have chili summers, believe it
or not. It doesn't feel like that lately. But that

(34:02):
will help spread a disease through a crop of tomatoes
and they'll get an early blight. And uh, you can
try to cut the blight out of the tomatoes by
taking leaves off, but it's systemic and it eventually get
catches up with them and it's hard to compete, and.

Speaker 1 (34:24):
It could just destroy the crop, right, just really screw the.

Speaker 6 (34:26):
Whole thing up, completely, wipe out a drop.

Speaker 1 (34:28):
Many.

Speaker 3 (34:29):
That's awesul, that's awful. That's awful.

Speaker 1 (34:31):
What do you got about tomatoes? Well, I know I
love to canned tomatoes and make sauce. Oh you do
do have a great tomato variety that for for for
canning and for for sauce making. I like to do well.
I like to peel them in cannon hole and I
also like to I like to have a press and
I love to press them and uh, you know, nice

(34:52):
school make the make the sauce.

Speaker 6 (34:54):
Did you learn that from a like a grandparent or.

Speaker 1 (34:57):
My Animelia actually taught me how to do it, and
that she doesn't have a year and she doesn't.

Speaker 3 (35:02):
As much anymore. She's a little older. She just but
she likes to.

Speaker 1 (35:05):
You know, we would do it and can it and
put it in a cooler overnight and let it like,
you know, you'd hear all the things popping, you know,
after after it was in the you.

Speaker 3 (35:13):
Know, yeah, you know, it was like and I just
keep the treat good.

Speaker 5 (35:20):
That's a lost start, so you ought to keep doing
it and show as many people as you can. It's
a it's a great way to preserve the tomatoes. But
I think the most common tomato around here that people
put up is a like a sand Gennaro type of tomato,

(35:42):
because that's New Jerseys go to tomato and therein. They're
very plentiful around here, and it takes a lot of
plum tomatoes. Being a small farm, I don't typically I
used to try to grow airloom plum tomatoes and they
I think are about the hardest of all the tomatoes

(36:02):
to grow, and air loom varieties, they seem very susceptible
to you know, a cloud passing over ed why.

Speaker 1 (36:12):
Unbelievable, Well, Trout, I mean, you're a tomato expert here,
and kind of the ongoing threat of this program is
we're talking tomato sandwiches. So what's your ultimate tomato sandwich?
What's the perfect tomato sandwich for you?

Speaker 5 (36:27):
Okay, so I dress up my my bake belts by
adding a little mozzarella and a little fresh pesto that
the sandwich.

Speaker 1 (36:47):
So it's like a crazy belt.

Speaker 5 (36:49):
Yeah, it's exactly like Arasy view because everybody loves.

Speaker 1 (36:56):
Right like they love it.

Speaker 6 (36:59):
And it's so you know, when you have this few.

Speaker 5 (37:01):
Tomatoes, you're always trying to think of different ways to
eat them, and it's like somehow I just ended up
sticking them together. And I'm telling you it really works.

Speaker 3 (37:12):
I love it.

Speaker 1 (37:13):
Bacon, what.

Speaker 5 (37:15):
You could you could sprinkle bacon over your copraise salad,
so you know, you know that wouldn't hurt anything.

Speaker 1 (37:21):
Definitely not going to hurt it. These are all great ideas. Yeah.
I don't think bacon can never hurt a tomato, not
at Allut you appreciate the hell o of you man,
Thanks for taking the time to join us here on
ICC and talk a little bit of tomatoes and you know,
shed some light on it.

Speaker 6 (37:32):
Man.

Speaker 1 (37:32):
So I think it's really interesting what you do.

Speaker 6 (37:34):
My pleasure. I enjoyed meeting you, Jeff, and thank you Plump.

Speaker 1 (37:46):
Great conversation there with our friend trout Gaston is from
farming one oh one. A lot of information there from
from U trout Man. He's he's a great farmer. What
a great guy. Yeah, a lot, a lot.

Speaker 3 (37:56):
He's such a smart dude.

Speaker 1 (37:58):
That's the thing.

Speaker 3 (37:59):
Man, super smart.

Speaker 1 (38:00):
And I think a lot of these farmers, I mean
you don't think we realize how much science goes into it, you.

Speaker 3 (38:05):
Know, definitely not people don't realize, like.

Speaker 1 (38:09):
Like how much you have to know as a farmer,
how many hats you have to wear when you're out there,
like you know between like plant science and soil science
and you know, I mean, you know, mechanical science. I mean,
there's just so many different things that go into farming
that's insane.

Speaker 3 (38:23):
And it's no doubt.

Speaker 1 (38:25):
I think one of the things that struck me the
most in that conversation was he talks about how, you know,
how delicate, or makes you realize how delicate these plants
actually are, Like you know, how too much water can
really destroy the entire thing a little bit of blight,
Like if one plant gets a disease and they all
might get it, Like, it's crazy how delicate they are.

Speaker 3 (38:42):
You have to address issues very very quickly. Yeah, you
definitely have to be aware.

Speaker 1 (38:46):
I think some to me, like you said, like certain hybrids,
you can just get the seeds and you plant them
and then they just go because they're they're really hardy
and they're they.

Speaker 3 (38:53):
Rarely get sick. And yeah, they're more resistant to me.

Speaker 1 (38:55):
Yeah, they're resistant of that kind of stuff, and they're
heartier that you don't have the water results and it's
all those things. But when you're playing airlooms, you really
have to keep an eye on your plants.

Speaker 3 (39:02):
I think.

Speaker 1 (39:03):
I think you have to watch all and I'm sure
having like you know, him when he had eighty thousand
tomatoes or or something like that. Yeah, sounds crazy amount
of tomatoes that he had on his farm. I mean,
I don't know how many varieties of those were different,
but I'm sure you have to really keep an eye
on all the different varieties, you know, to make sure
that this isn't affecting this one, and this isn't you know,
like if one isn't doing well because of the rain

(39:24):
or because of the heat, make sure the rest of
them aren't, you know, getting affected by it. Yeah, no doubt,
which is it's interesting because he said, you know, like
I said, you can always add more water, but mother
nature decides to put a lot of water.

Speaker 3 (39:35):
I mean it could ruin the plant because the plant
just you can't take water away.

Speaker 1 (39:38):
It's true. So yeah, I mean he grows a lot
of them too. He has those indoor Indoor is the
wrong word. It's almost like a like a like a
hoop house he has, or he can open the walls
up and stuff and like let it in, let the
air in and stuff.

Speaker 3 (39:48):
But he hit several of those.

Speaker 1 (39:50):
And anyway, your tomatoes are delicate, and it takes time,
it takes care, it takes love to grow them, and
then you know, when you start getting into it, though,
it can be a whole another adventure just growing tomatoes.
One of the things he talked about too, which I
thought was interesting. We started talking to course about belts,
because it wouldn't be a tomato show without talking about blt's,
and of course Trout talks about his and he almost
makes like a carpraisee sandwich but with bacon on it

(40:11):
and called it his BLT.

Speaker 3 (40:12):
I mean we were both like what, Yeah, I mean
sounds delicious.

Speaker 1 (40:18):
You can't go wrong with a little you know, fresh
tomato and bacon and you know, but the mozzarella cheese,
I don't know.

Speaker 3 (40:24):
I'm almost like, does that kill it? Pasta?

Speaker 1 (40:26):
Does that kill it? I don't know.

Speaker 3 (40:28):
I mean for me, you know, I'm a purist, but
that's a different sandwich.

Speaker 1 (40:35):
I kind of agree.

Speaker 3 (40:36):
But I mean in his world that was a blt
and he's a tomato farmer, So does that make him
an expert?

Speaker 1 (40:39):
I think it might.

Speaker 3 (40:40):
Well, he's he's an Listen.

Speaker 1 (40:41):
I'm not gonna call anybody wrong on their favorite tomato
quote unquote tomato sandwich. I'm just saying for myself, I
would be like, thank you for the lovely belt with cheese.

Speaker 3 (40:56):
You're right, thank you for the capraisee a lt go
crazy with bacon, lovely delicious. I mean, we could really
blow our minds. Put the whole thing on a taco shell.
Stop it? Why do they have to go there?

Speaker 1 (41:10):
I just don't understand where that be. For real, you
got so mad at me. Put it on a taco shell.
That's not a sandwich plum.

Speaker 3 (41:20):
It's it's well, that's a whole of the time.

Speaker 1 (41:21):
So we'll deal with that and a further down the
road show because I'm going to have issues with that
here soon coming out.

Speaker 3 (41:26):
Oh yeah, we can do it all day. I'm with it.
But yeah, tomatoes are amazing. And he does a great job.

Speaker 1 (41:30):
And shout out to Farming one on one for coming
on the show and giving us some little tomato breakdown
and talking about some of the different things that go
into actually just growing these tomatoes and putting them.

Speaker 3 (41:39):
At your local farmers market. You know.

Speaker 1 (41:40):
And I can't emphasize enough, Jevy, take the time. Go
to the farmer's market. They're still open and doing things
for a while. Go to the farmer's market and get
your vegetables while we still have them. Listen, you can
go to the grocery doore and buy stuff later on
that's coming down the road when we have to. But
if you don't have to, just go to the farmer's market.
They're all over the place. Find out what it is
and go or call the farm and most of them
do what's called a farm share where you can get

(42:00):
a you know, for a couple hundred bucks, you can
get a basket of vegetables every week from the farm
fresh delicious. I'm really say what it's called. Yeah, those
are those are awesome. Yeah, I agree totally. Like go
to a farmer's market. If you don't have farm stands
and a farm near you, they'll come to you. Like
I mean, even in New York City. I mean there's
huge farmers markets in the parks that are amazing. You know,
you walk through and it's it's vendors from all over

(42:24):
England kind of come there to sell their wares and
get great deals. You can talk to those people, they're
great farmers. You can talk to a farmer that if
you're going to come back the next week, and you
can be like, wow, I like to make tomato sauce.
Do you have any like tomatoes that would maybe are bruised.
They're called seconds usually yeah, I'll buy a case some
Usually they're a lot cheaper.

Speaker 3 (42:43):
Yeah, you're right, it's a great thing to do. Yeah,
like I'll trot.

Speaker 1 (42:45):
Also talked about trying to grow you know, plum tomatoes
that people used to make sauce out of. He said
how hard it was to do that, how it's not
that easy to grow and they don't come out that great.

Speaker 3 (42:53):
And breaks my heart, breaks my heart, such a good
tomato just to throw it all back.

Speaker 1 (42:57):
Maybe we got to go to San Marsiano to do it, Jeffy,
but take it all way back and go to San
Marzana and go those beautiful tomatoes. Listen, I'm ready, Plumb,
I'm ready to I'm ready to unplug and grow the
best tomatoes we possibly can.

Speaker 3 (43:11):
Listen, We're gonna grow tomatoes. They gotta be the best, yeah,
no doubt.

Speaker 1 (43:14):
A small village in San Maisano, we have like a
little house, too little cabin. I'm taking more like a castle,
like a tower, so we can keep an eye on
the village. All right. I like that you're checking out
Plumb of the foods right here on w y c
c is Chef Plump Chef Jeff celebrating the wonderful jewels
of the garden, the tomatoes on this episode. Stay right there.
We come back.

Speaker 3 (43:33):
Jeff and I are gonna talk varieties mmlumblaf foods right here,

(44:00):
wy You see the voice of connect Kids, Chef Plump
Chef Jeff hanging out with you here on a Saturday.

Speaker 1 (44:04):
I hope you're having a great Saturday afternoon. I hope
your weekend has been fantastic as you prepare for back
to school. A lot of kids are already back in school, Jeff,
which is kind of crazy to me. Like, I feel
like when we were younger, we didn't go to school till.

Speaker 3 (44:15):
After Labor Day. I think everybody did that, right, Who's
back in school already? There's tons of kids that are
back in school. Is nuts where? I mean different parts
of the state. It's all over the place.

Speaker 1 (44:25):
In August.

Speaker 3 (44:26):
Yeah, dude, wow, I mean my daughter starts school on Monday.

Speaker 1 (44:30):
It seems like a communist China thing to do or
something like.

Speaker 3 (44:33):
It's like terrible.

Speaker 1 (44:35):
Yeah, it's not a good thing. It's a little bit scary.
I don't think we want to have that happen in
our world. But I guess a lot of kids they
go early and they get out a little earlier.

Speaker 3 (44:44):
Maybe, but I don't know. It just doesn't seem good.

Speaker 1 (44:48):
Yeah, you gotta get closer to the microphone. I'm I'm
gonna tape your microphone to.

Speaker 3 (44:52):
Your mouth to get out or I'm right against it.
It's below you.

Speaker 1 (45:02):
Talk now?

Speaker 3 (45:02):
Does sound great?

Speaker 1 (45:04):
Hi? It sounds no, just speak normally, but I wanted
to give you the great look. You know how great
that sounds? Right? Now that sounds phenomenal. But now you're
mad at me. Why you're mad at me?

Speaker 3 (45:15):
Because you're Mike. I'm not mad at you. I'm not
mad at you.

Speaker 1 (45:18):
Might sound so.

Speaker 3 (45:19):
Clear and so beautiful.

Speaker 1 (45:21):
This is amazing.

Speaker 3 (45:21):
We're learning things here on the Tomato Show. Jeff you
you were learning how to use the microphone.

Speaker 1 (45:26):
I'm always learning. He leaned away from it. Can you
tell a difference, I'm always learning. Look, Jeffy's close and
then his normal spot. Who holds him? What did you
just do? He just picked us. He just picked up
his coffee cup friends and held it by the bottom
and turned his hand sideways to drink. And it was crazy.
And now he's adjusting his microphone so we can talk
better into it. Let's see, how's that?

Speaker 3 (45:44):
That's a lot better? I mean, do you understand how
much clearer that sounds? I don't. Well, you're going to it.
It sounds great. It sounds great to me always.

Speaker 1 (45:54):
But see it sounds so much clearer and brighter, and
like you don't sound like you're back here and talk
to me.

Speaker 3 (46:00):
Oh, it's so much better. Have you ever noticed I
was leaning in my talking to Mike? Yeah, but I
thought you know the background voice.

Speaker 1 (46:09):
No, you can't literally be in the background.

Speaker 3 (46:12):
That's what I was trying.

Speaker 1 (46:13):
I was trying to allude that, like, where's Jeffy Well
plumbs on the mic and Jeffy's sitting on the couch
behind him. No, that sounds that's not kind of funny
that I thought that's what people thought at home. I
thought people were enjoying that. But do you know how
much this sounds so much? Why have we been doing
this the whole time? Well? I had to flip over
my coffee mug apparently and throw my micrat out apparently.

(46:33):
Can we get back to tomatoes now? Yeah, good stopped.
Just didn't I didn't stop that just stopped. That was amazing.
So listen when it comes to tomatoes that we just
heard our last break from our friend Track Gaskins and
talking that we've been doing here. The varieties of tomatoes
are just so many, so many, so we couldn't count them.
I don't know if anyone actually has a full count
on how many varieties of tomatoes are Jeff do you
think so?

Speaker 3 (46:54):
We can't?

Speaker 1 (46:55):
I don't. I mean I can think of two hundred
and seventeen off the top of my head. Okay, okay, yeah,
that's funny because I thought I was thinking I could
probably go to twenty one.

Speaker 3 (47:04):
Twenty one. Yeah, yeah, let's go. We're similar.

Speaker 1 (47:09):
No, But like I think, there's just so many different
airloom varieties and things that people probably don't even know about, you.

Speaker 3 (47:13):
Know, totally.

Speaker 1 (47:14):
And I think tomato names. I feel like there's so
many of them and you could just make things up.
It's kind of like it'd be a great Boulder dash category. Okay,
no one would know dash.

Speaker 3 (47:28):
I mean that was a good word to use, that's all.

Speaker 1 (47:29):
How about the abu rawan, a sweet tomato that grows
in all warmer climates.

Speaker 3 (47:34):
I've never heard of that one.

Speaker 1 (47:35):
Have you say that again?

Speaker 3 (47:37):
Yep, the abu rawen abou rawen. No, I've never heard
of that one. Yep.

Speaker 1 (47:42):
That's a surprisingly sweet tomato that grows well in warmer climates.
I've never heard of that one either. But that's an
airlo variety. That's That's what I'm saying. There's so many
different airloom varieties. And by the way, if you get
a tomato and we can talk about this more too,
I'm Jef's gon to throw a couple varieties out there
as well. But like, let's just say it has the
cracks on the top part of it on the side.
That doesn't mean it's a bad tomato. You can just

(48:02):
cut that part out, Okay.

Speaker 3 (48:06):
Yeah.

Speaker 1 (48:06):
I never.

Speaker 3 (48:07):
I never throw away a tomato for being cracked or
having a little blemish. But I think some people do.

Speaker 5 (48:13):
Though.

Speaker 3 (48:13):
They see it, they're like, oh, that's a bad tomato.

Speaker 1 (48:14):
It's not. No, no, no, no, no no. It's like cheese.

Speaker 3 (48:17):
You can just cut it away.

Speaker 1 (48:19):
And a lot of times those cracks come from water.
It has too much moisture in it, so it cracks open. Yeah,
you're too rich if you're throwing away cracked tomatoes.

Speaker 3 (48:26):
It's a juicy tomato.

Speaker 1 (48:27):
It's a juicy delicious exactly. It popped a little bit
because it's so full of juice.

Speaker 3 (48:32):
Yeah, it's juice dirty, you said, Jeff, you tell me
I have a riot tomato?

Speaker 6 (48:36):
You like?

Speaker 1 (48:36):
Well, I love the I don't know the name of it.
I think it's like the I think it's called an
Italian heirloom. Is the one that I bought seeds for
and it's the one. It's like a beef steak, but
it's ribbed, you know, so it's a big, you know,
kind of globe tomato, but very ribbed like all around,
and it's bright red, very sweet tomato robust. Yeah, it's good,

(48:58):
great like sandwiches, great for sand I love it. I
love it for sandwiches. I think the term beefsteak also
has not become While it is a variety of a tomato,
it you know, it's now also kind of become just
the size of a tomato. People call him, Oh, it's
a big beef steak. Yeah, well I think yeah, but
it was a variety of tomato as well, so I
mean it's not just a you know, yeah, that's like
the one of the most commercially grown tomatoes is a beafsteak,

(49:21):
beef steak, plum cherry. You know, those are like the
the kind of ones you see in every grocery store
commercial always find those three varieties. So one of the
ones that we grow at my house that is an heirloom, so,
you know, again it's the seed it's been passed down
at My father in law grew that I think maybe
his father grew or something. Anyway, it's called a Kellogg's breakfast.

Speaker 3 (49:43):
Tomato is what they call it. That's what they call it, Yeah,
and it is a giant green tomato.

Speaker 1 (49:50):
So when it ripens, it's it's nice and like dark green,
and you slice it, it's the sweetest, has a little
bit of a like I could chew to it almost,
but they use it, you know, like I say, sort
of a which is why they called it Calic's breakfast tomato.
But they are amazing, delicious green tomatoes that my wife
grows now too, and you know, I'm sure we'll pass
them down to our kids as well. I love that
kind of fun, right, Yeah, I love that. I uh

(50:13):
you you ever give those big fat brandywine tomatoes? The ones?

Speaker 3 (50:18):
Sure?

Speaker 1 (50:18):
Kind of green and pink like, you know, beautiful, a
few different colors totally. That's another that's an airloom that
I love because it's like same thing. It's I feel
like it's like a little tart and and you know
a little like tomato tartness to it. Yeah, it's it's
it's beautiful. I've also got one I like called a
German pink tomato. You ever heard this one?

Speaker 3 (50:37):
Yeah, huge tomato.

Speaker 1 (50:39):
Yeah, it's a large tomato, but it's nearly seedless and
it's like a meaty type fruit and it's you know, sweet,
and has like a tender pink skin, so like the outside.

Speaker 3 (50:48):
You know, you don't need to take off that.

Speaker 1 (50:50):
Sometimes if you're gonna if you're gonna make a soft something,
you concossa them, which takes the skin off the outside
of the tomato.

Speaker 3 (50:55):
You don't have to do that with this one. I
love that because it breaks down. It's beautiful. Yeah, you
don't have to take I mean I have a point.

Speaker 1 (51:01):
I make sauce. I have a beautiful like tomato press
that removes the seeds in the skins and you just
throw the tomatoes and you chop them up, throw them
through that and it presses it out and you get
this beautiful tomato pulp and water that uh, you just
boil that down.

Speaker 3 (51:17):
Makes the best sauce.

Speaker 1 (51:18):
Well, that sounds great.

Speaker 3 (51:19):
That sounds great.

Speaker 1 (51:21):
Speaking more tomato heirloom varieties, let's keep it moving here
and talk about a few more that might not be
something you're used to hearing about. What about Doctor Whish's
Yellow Yeah, I mean again, these names are hilarious. I
mean this one sounds like it came from like a
like a like Bond, like a James Bond villain or
something Doctor Weis's yellow tomatoes. It has a glowing tangerine

(51:43):
color and it's usually about one pound for the tomato itself.
It just stands out in the kitchen. Of course it's
so big and you know, you can't miss it. But
the Baker Creek Seed Company calls it one of the
best heirloom orange types on the market with its smooth
texture and tropical sweet taste. And it's funny because you
can get crazy flavors on of tomatoes, you know, like
say the word tropical.

Speaker 3 (52:04):
That's true. You can get tropical flavors out of it. Yeah.

Speaker 1 (52:07):
No, definitely, like almost like a sweet pineapple e almost, Yeah,
totally totally. You ever see these tomatoes that are creepy
looking but they're really delicious. Like I got one recently.
It was called a Great White and it's like, oh yeah,
and they're like it's like pale, pale yellow, like it
doesn't look ripe. Like when I saw it, I was

(52:27):
like eh, and then like you know, because it just
looks like that. And I picked it up and I
was like, oh this. I'm like what are these And
they're like, oh, those are the Great Whites. I'm like,
oh wow. So it's a white tomato basically, and they're
like yeah, you know, whiteish, and I'm like okay, and
and then I so good, was there delicious tomato, big
big delicious tomato, really low acid but really sweet, you know,

(52:51):
like a great great tomato.

Speaker 3 (52:53):
I thought it was usually the higher acid. It's got
low acid us it's pretty sweet. So that's good. Yeah, yeah,
and it was it was I'm gonna find it. Where'd
you find out? The farm stand?

Speaker 1 (53:00):
I'm gonna go.

Speaker 3 (53:01):
Yeah, yeah, the farm stand. Yeah that's crazy.

Speaker 1 (53:03):
And I love how this Sometimes the farm stands will
get you a by just having one random tomato like
that in there and like oh that that's the great
white tomato, and like like what yeah, it's like you
found gold. Oh yeah, I mean I love all the
different shaped plate There's like when I was a kid,
there was only red plum tomatoes. That's all I ever saw.
You know, it's always like San Marzano or like the
red plum tomato. And then you know my ank group,

(53:25):
plum tomatoes we always that's what we always canned when
I was a kid. And uh, now I can get
yellow plum tomatoes, striped plum tomatoes, green plum tomatoes and uh,
just canning those and then having them the whole year,
and like the different colors that you get in the summer,
but having them in they can. It's just it's really
a special thing to me. I think it's awesome. Well,
speaking of kind of odd shaped tomatoes, what about the

(53:46):
Lucky Tiger? You ever heard of this one?

Speaker 5 (53:48):
No?

Speaker 3 (53:48):
Yeah, it's a real one.

Speaker 1 (53:49):
It's an elongated two inch tomato that comes in stunning
jewel toned shades of green and red with hints of gold.

Speaker 3 (53:58):
It's it's great flame favor.

Speaker 1 (54:00):
It's tangy and sweet, a little bit more on the
tangy side and has uh you know, a balance of
a city but still tangy.

Speaker 5 (54:06):
Uh.

Speaker 1 (54:06):
It's it's a great tom for snacking because it looks
a little odd when you look at it's kind of long,
almost like a baby plum tomato.

Speaker 3 (54:13):
I'm into that. The Lucky Tiger I would buy just
on the name alone. Like if I saw something that's like,
if you want to sell stuff.

Speaker 1 (54:20):
To me, give it cool names, like this is the
rocket ship tomato, I would be like, what I gotta
make that? Yeah, what what'd you make? I made rocket
ship tomato? Soup, like, use a name. Oh, this is
a this is a lucky Tiger whatever salsa. That's hilarious.
Give me, give me one of your favorites, Jeff, come on,
I'm the really really dark tomatoes lately. So I've been

(54:43):
finding these, like a black crim is one of the
ones I like. And it's like, you know, it's kind
of like a little bit flatter, and it's just got
like a dark purple. It looks like someone spilled ink
on top of a red tomato. Oh okay, as a
good they're delicious. They're delicious tomato. And they and they're
kind of red inside, like slightly purplish red inside, but

(55:06):
the outside, the skin is just this.

Speaker 3 (55:09):
Like dark dark purple, you know, splash on top, all right,
And how's the flavor of it?

Speaker 1 (55:17):
It's delicious.

Speaker 3 (55:18):
It's like it's a sweet little tomato.

Speaker 1 (55:20):
It looks it looks really like stunning though on the plate,
you know, with the other tomatoes, especially when you're gonna
do like the mixed tomato salad, you know.

Speaker 3 (55:29):
Yeah, yeah, yeah, yeah.

Speaker 1 (55:31):
My wife's been growing these little, tiny, tiny, tiny little
tomatoes that are like, I mean, they're so small it's
almost like a like an eras or head sized tomato,
and I told her the other night, I was like,
Jeff would love these because he likes to buy tiny
vegetables and like, oh, but they're so small, and but
the flavor, you know, I did, I wasn't a big
fan of it. It was almost like a meaty type flavor.
It wasn't sweet, but it wasn't a cidy. It wasn't

(55:51):
like a cidic in the and not sweet, but it
was almost like like oohmammy kind of thing going on,
these tiny little tomato bites.

Speaker 3 (55:58):
It was interesting.

Speaker 1 (55:58):
And I was like, I gotta take a picture sentence
the Jeff because he would use them on everything. Yeah,
you know, I I do shout out to the Chef's
Garden farmer Lee Jones, good friend of the show. He
grows something called a current tomato, which is was that
vets I think it is that size. The first ones
I ever saw were Matt's Sweet one thousands I think

(56:21):
they were called, and they were like Nabe, yeah, that
was the name of it, Matt's Sweet one thousand that
was like one thousand makes a pound or something yeah,
something like that. Yeah, yeah, And so they were just
these little tandy, little marble little tomatoes. But then when
I found, uh, you know, the chef's garden. He grows
a red current, a golden current, a sweet pea, a

(56:41):
golden rush current, a flyer flame current, and they're all
different colors and shapes, and there's a there's the the
I think it's the the sweet pea. It's it's it's
the smallest tomato you've ever seen. I mean it's it's
like half of an eraser, perfect little, small little tomato

(57:02):
and they pop and they have almost like a smoky,
acidic tomato flavor to them.

Speaker 3 (57:08):
I just and it's just so much.

Speaker 1 (57:10):
There's so much flavor to all those little tomatoes. I
wonder if this is the kind that she's growing right now.
They're so small and they kind of do have that
kind of smokiness going on. Yeah, interesting, it's cool. It's
a neat. It's a neat. Like I wasn't blown away
by that. I wasn't blown away by the flavor. I
mean I thought it was interesting, but like I had
them in in a panzanella salad and I was like, eh,
it was kind of all powering didn't work. So for me,
it's a great tomato mix with a bunch of other tomatoes.

(57:32):
It's also a wonderful tomato to top a pizza with.
Oh okay, I love these tomatoes with a little pearl mozzarella,
fresh mozarella short, make like a you know classic.

Speaker 3 (57:45):
I guess what's that.

Speaker 1 (57:45):
Called the margarita? Yeah, margarita. Yeah that's great.

Speaker 3 (57:48):
Yeah.

Speaker 1 (57:48):
Those are fun tomatoes, man, no doubt about it. And
how about the green zebra tomato? Jeff, you ever seen
this one? Love it? It's a beautiful chartruse with deep
lime green stripes and a sweet, get sharp to the
bite type taste. It's a lot of chefs love this tomato,
and especially markets love it because it's just it's such a.

Speaker 3 (58:06):
Vibrant looking tomato with a very very strong flavor.

Speaker 1 (58:09):
Oh man, but delicious, dude. They're all so good. They're
all so good. I like can't get over the varieties
and shapes and size is like you're saying, like, there's
the current so small, yeah, and it's like has the
smokiest kind of flavor.

Speaker 3 (58:25):
Then there's like, you know, the one that was almost
a good dollar's head that size, like that's crazy.

Speaker 1 (58:29):
Yeah. Then you get the mortgage lifter that's like, you know,
which is like hilarious to me that and it was
so funny. It was called the Mortgage Lifter and it
was awesome nineteen dollars. I was like, wow, this makes sense.
I see how where you guys are going with this.
This is like it should be like put my kids
through college tomato. That's gonna be the one I grow,
the biggest tomato I find my.

Speaker 3 (58:45):
Kids through college. The one that, yeah, hilarious. I like that.

Speaker 1 (58:49):
That's hilarious.

Speaker 3 (58:51):
Yeah. So many different.

Speaker 1 (58:51):
Varieties of tomatoes. The true black brandywine, you know that,
that's one of the ones that people really like.

Speaker 3 (58:56):
It's kind of has that uh.

Speaker 1 (58:58):
You know, blackish purple tomato color kind of going on,
which is interesting. And they're they're pretty big, earthy sweet, yeah,
you know, beautiful, beautiful tomatoes.

Speaker 3 (59:07):
The brandywines. Black brandywine is a great tomato.

Speaker 1 (59:10):
Yeah, you know.

Speaker 3 (59:10):
Another one I love is the pair tomato. The little pears.

Speaker 1 (59:13):
They're like a cherry tomato, but it has like a
little elongated globe on the bottom, you know, the shape
like pears. They're like tiny little ones. And I've seen
those now and I can't think of all the different
names of them, but I've just seen them in all
different colors, and there's that shape. I love how you
can take all the different shapes and cut them different ways,
you know, Like you can take a tomato and cut
it across as a slice, so you can split it

(59:34):
and cut it in quarters, or you can cut it
into wedges, and you can do all these different shapes
and sizes, and.

Speaker 3 (59:40):
They just look so awesome, you know what I mean.
It's like it's so cool that they come like that.
It's just amazing. Man.

Speaker 1 (59:49):
The black cherry tomato comes to mind as like one
of those ones that's like really kind of striking and small,
and it's like perfect cherry tomato size totally, but purple,
like kind of weird. I don't know what's that color,
you know what I mean. It's almost like brownish purple.
I guess, you know, it's like it's just such a
neat note we're talking about, but definitely unique and cool looking.

Speaker 3 (01:00:10):
Yeah, it's like chocolate y. I guess, maybe like a
chocolate purple. I guess. I don't know, is that that
more appealing?

Speaker 1 (01:00:16):
I mean, I don't know, chocolate purple doesn't sound bad.
I can see that you like brown purple is not
a great description of color.

Speaker 3 (01:00:22):
Uh no, well yeah probably not, probably not well you know,
but but no, I get it though. It's that it's
that darker purple. You know, that makes total sense. I'm
with you on it.

Speaker 1 (01:00:34):
Talking more varieties here, what about Wood's Famous Brimmer. Like,
here's one of those names that you see and you're like,
what is that? But yeah, that's a tomato. That's a
tomato variety and heirloom of course, this was one of
the ones they say if you fantasize about airloom tomato varieties, uh.

Speaker 3 (01:00:48):
This is the one you want.

Speaker 1 (01:00:49):
It's that picture perfect monster red tomato that's perfect all
the way around and is super super juicy and great
on a BLT. So it's like the you know, woods
Famous Brimmer. It's just this massive red tomato that is
like perfect all the way around, perfect globe shaped all
the way around.

Speaker 3 (01:01:06):
I don't know, these names kill me. The name is here.

Speaker 1 (01:01:09):
I got one that's really made me laugh. It's a
it's a black tomato. It falls under the black tomato category.
It's very sweet, low acidity. Here's another prize winner with
beautiful color and amazing flavor. Despite being from Russia. It
was named after a black American performer and activist, Paul Robson.
So it's called Paul Robeson. That's the name of the tomato.

(01:01:30):
That's the name of the tomato. Let me get to
Paul Robeson. Please.

Speaker 3 (01:01:34):
That's hilarious. I mean, don't you want to make our
own airly varietyes? So just so we can name it.
We fight over the name for hours. Yeah, I put
my kid in college.

Speaker 1 (01:01:45):
I mean, I guess though, if it's a big one,
I mean, I guess though. What about Brad's Atomic Grape?
Elongated large cherries that come in clusters lavender and purple
stripes when they're immature, and they they turn green red
and brown with a little bit of blue stripes when
they're fully ripe. Olive green interior is blushed with red
when they are dead ripe. This amazing airly tomato variety

(01:02:09):
is delicately sweet Brad's Atomic Grape.

Speaker 3 (01:02:14):
Okay, would you buy that one? You won't eve listening
the whole time you're reading.

Speaker 1 (01:02:17):
You're not listening.

Speaker 3 (01:02:18):
No, I was listening. But yeah, that just the name
alone is what got me.

Speaker 1 (01:02:23):
Would you?

Speaker 3 (01:02:24):
I don't even cared gave us this one?

Speaker 1 (01:02:25):
Yeah? It's like, well, this is Brad's atomic It's going
to explode in your mouth. Let me it all kind
of sounds like hot sauce brands, don't they They could,
they could. Yeah, it's so funny you say that. I
was looking at it one here it's called flame.

Speaker 3 (01:02:41):
There it is. I was like, or it's lawn flame.
I don't know how to even say it. It's j
a U n e flamme f l a m m e.
What to say about the said tomato? I've never heard
of this one?

Speaker 1 (01:02:55):
Uh, If all of these massive orange slicer tomatoes are
a bit too big for your plate, maybe you'll like
this French airlom beauty. Its name means yellow flame. Oh
and although the fruits don't tend to surpass five ounces,
they're huge in flavor.

Speaker 3 (01:03:12):
There it is, okay, that's what we want to hear.
Jong's flame. We want that one to flame.

Speaker 1 (01:03:17):
We got fame.

Speaker 3 (01:03:17):
That one sounds good? Is that you say yellow and French?

Speaker 1 (01:03:20):
Yes, young Maybengah, I don't think so. Actually, I don't
think so. What about the uh orange hat tomato? Jefy
the orange hat, this perfect small patio heirloom, which means
it's easy to grow in a patio. It is reaches
about six to nine inches in height, so it's small,
and these tiny little orange herbs burst with fruity, sweet flavors.

(01:03:41):
It's one of those small tomatoes, the orange.

Speaker 3 (01:03:43):
Hat, the orange hat. Well, how about old Aunt Ruby's
German German green. I've had this on. We grow this one.

Speaker 1 (01:03:49):
Actually, yeah, this is a great you do. Oh that's awesome.
So you know, Aunt Ruby, I do. Aunt Ruby is
my homie.

Speaker 3 (01:03:54):
Oh man, big meato, big beef steak, tomato prize women,
perfectly tart, almost spicy, mean tomato flavor with a dose
of sweetenings to bounce it all out.

Speaker 1 (01:04:04):
It's a great sato sandwich. Ant Ruby does a great
job with that. Oh man, that's a good one. That's
a good one. My gosh, you got another one. Okay again,
I'm sorry, but I will hold it in. But it's
blonde coffe chin see long coffchin blancochin.

Speaker 3 (01:04:21):
I mean, here's the thing. If you can't say the word,
I don't think you just say it. I think I
should try.

Speaker 1 (01:04:28):
Blonde.

Speaker 3 (01:04:29):
Still boy, oh boy, oh boy. All right, tell us
about the bluff pagin.

Speaker 1 (01:04:36):
It means a little blonde. It's a German tomato. It's
a delicious it's a vine tomato. Okay, all right, it
sounds delicious. I mean there's one hundreds of these, I
mean thousands of varieties tomatoes. We would never be able
to name them all. But that's just a couple to try.
And so when you go to your farmer's market or
you go to your local farm, ask for these tomatoes,
try to see what. Ask them what they're growing, ask
them what their air variety is. I think every farm

(01:04:57):
probably has a tomato they grow. They think is you know,
this is our early variety that they are proud of.
And so it's it's worth trying. I'm and ask them
because they want to tell you about him, they want
to share them with you. And you know, I think
it's a great thing to talk to him about because they,
like I said, they're proud of it, Jeffy.

Speaker 3 (01:05:11):
They sure are. They sure are, because it's it's a
they're life.

Speaker 1 (01:05:14):
Look just like I'm proud of you for saying Blofphagenloginyea work.
It's a good checking Plumb. The foods live right on WYCC.
It's Chef Plumb, Chef Jeff and we come back. We're
gonna diagnose what's wrong with the tomato sandwich. Stay right there,
friends were right back.

Speaker 7 (01:05:57):
Chef lies on the grid. Jeffy, bye, my son. All
these tomatoes, we might make them in to buy. The
ladies in bikini.

Speaker 5 (01:06:13):
Say they know just what I needed.

Speaker 7 (01:06:17):
And as soon as they see me, I say, it's
tomato seas.

Speaker 3 (01:06:24):
Tomatos.

Speaker 8 (01:06:25):
See it's the medal see. Oh yeah, it's the medals.
See it's the metal season. It's the medal sees. Oh yes,

(01:06:45):
it's the medal season.

Speaker 3 (01:06:50):
Oh yes, oh.

Speaker 9 (01:06:59):
Yeah.

Speaker 8 (01:07:04):
I love to matos. You love to mads chamblam and
Jeffy love to Mao.

Speaker 1 (01:07:17):
And as soon as I see that, I.

Speaker 4 (01:07:22):
Tell them, I tell them. I tell them, oh, it's
the meadow season. It's the meadow season. It's the meadow season.

(01:07:43):
Oh yes, it's the meadow seeson.

Speaker 1 (01:07:51):
It's the meadow seas tomatoes seesons singing, Jeffrey, tell them
what it is. Oh, I mean, the flame are just
taking it out of the park these days with these songs. Jeffy,
I don't know how they got this one done.

Speaker 3 (01:08:05):
I listen. I just told them it's tomato season.

Speaker 1 (01:08:07):
They were like, we got you that's all he said. Yeah,
that's hilarious. It's Tomato season. Friends and their band. I
mean how many members of their band, like twelve something
like that. I mean they rotated it out. I think
it's there's two main leaders and then they just bring
in a bunch of friends, right like session musicians. Anyway,
Tomato Season, that's a great We're gonna get all these
up on Spotify because it's hilarious.

Speaker 3 (01:08:26):
Definitely. I mean, it's Tomato Season. That's fantastic.

Speaker 1 (01:08:30):
I love it, plumb love foods. Right here on wis
you see the Voice of Connecticut. In a few minutes,
we're gonna play a piece from our friend, the Vulgar Chef,
Chef Kyle.

Speaker 3 (01:08:38):
He is the best.

Speaker 1 (01:08:39):
He went on the streets to find out what, you
know a tomato sandwich, like what makes the perfect tomato sandwich?
And you know, I think it's a very very polarizing topic, Jeffrey,
don't you. I mean, I think it's a simple thing
to talk about. I guess it could be, but I
mean I think people, I think people blow it out
of proportion. They have mayo preferences, they have bread prepp

(01:09:01):
all kinds of things. All right, Let me tell you.
Let me.

Speaker 3 (01:09:03):
I don't want to talk about our opinion. I'm not
gonna tell you all. I'm gonna ask you this.

Speaker 1 (01:09:07):
Let me tell you this.

Speaker 3 (01:09:08):
Please. Hey, what's the wheel? Oh, it's round and spins, right,
it's a wheel, right?

Speaker 1 (01:09:15):
Yeah.

Speaker 3 (01:09:15):
What's a tomato sandwich? That's a delicious thing to eat.

Speaker 1 (01:09:19):
It's a tomato sandwich.

Speaker 3 (01:09:20):
All right.

Speaker 1 (01:09:21):
Well, we're gonna find out here in just a second
from our good friend the Vulgar Chef on the streets
getting the information about tomato sandwiches.

Speaker 3 (01:09:26):
Check it out.

Speaker 1 (01:09:27):
He's doing doing the work for the show for us,
we appreciate. Here's our friend Kyle the Vulgar Chef, getting
all the lowdown on tomato sandwiches from on the streets. Jeffy,
it's time for our man on the Street segment. And
you know, this is always one of my favorite things
to do when it comes to doing this show because
we talk to some of our great friends who are
in the food business locally who have been such big
support as a great local businesses. And today is no different.

(01:09:49):
And you're gonna talk tomatoes. You gotta talk tomato sandwiches.
When you talk tomato sandwiches in my world. You gotta
have one thing on it. You gotta have mayo on it.

Speaker 3 (01:09:58):
Jeffy, Yes, sir man.

Speaker 1 (01:10:00):
So I went to the mayonnaise expert himself, our good
brother Kyle aka the Vulgar Chef. We're on schedule again.

Speaker 9 (01:10:12):
Every month we're talking.

Speaker 1 (01:10:13):
It feels like it does listen. It's better than not talking.

Speaker 3 (01:10:16):
Yeah, yeah, I love it that way, brother.

Speaker 1 (01:10:18):
We appreciate you taking some time out of your busy
life and getting some information from the people, getting the
word on the street about tomato sandwiches for us. So
before we get it started, though, I have to ask
you because it hit me when I was talking to
Jeffy about this before.

Speaker 3 (01:10:32):
Does miracle whip even count?

Speaker 9 (01:10:35):
I don't think miracle whip counts, and I'm not a miracle.
I'm not a miracle whip hater by any means. I
just not for a tomato sandwich.

Speaker 1 (01:10:43):
It doesn't count.

Speaker 3 (01:10:44):
Right, Well, you just just to kind of set the table,
you know.

Speaker 1 (01:10:48):
I call you our mayonnaise expert because I mean, you
are the expert at all things insane when it comes
to food. On your Instagram, Bro, you were doing some
crazy stuff. I'm waiting for you to make a MANONAI'SE popsicle.
It's got to be coming. Oh that's listen. I got
a nice little popsicle list going right now.

Speaker 9 (01:11:03):
And if you know me, well you know there's some
there's a little mayonnaise action on there.

Speaker 1 (01:11:08):
Check them out at Vulgar Chef on Instagram. But I
gotta you always eat everything you make, which I think
is hilarious.

Speaker 9 (01:11:14):
Yeah, I mean, that's that's part of it. Familiar is like,
if I'm gonna do this, we have to like, let's
commit to the bit, you know.

Speaker 6 (01:11:20):
So that's we got.

Speaker 3 (01:11:21):
We gotta, we gotta put ourselves through it.

Speaker 9 (01:11:22):
And uh yeah, dude, it's it can be tough sometimes.

Speaker 3 (01:11:26):
All right, well listen, anyone knows about mayo.

Speaker 1 (01:11:29):
It's gotta be you. So the things I've seen you
eat is crazy. So you say miracles an count. We're
gonna find out you went down on the streets and
talked to some people out there, the people to get
their lowdown on tomato sandwich.

Speaker 10 (01:11:42):
Yo, yo, I'm doing some tomato sandwich research. You have
to build your ultimate tomato sandwich. What's that looking like?
Starting with the bread, white bread posted, white bread, toasted,
how many slices of tomato you put on there, Hey,
at least or thick boys. Okay, we doing salt and

(01:12:02):
pepper absolutely. Now the most important question are we going
mayonnaise or miracle whip? I'm going mayonnaise, baby, Okay, which
brand of mayonnaise are we using? Helmands all the way?

Speaker 3 (01:12:15):
Beautiful, beautiful?

Speaker 10 (01:12:16):
Thank you for your service.

Speaker 1 (01:12:17):
You got it, buddy.

Speaker 3 (01:12:19):
So I love that because, first of all, the thank
you to your service, because yes, there's definitely some service there,
no doubt about it. But I think it's important to
notate the brand of mayo because it does make a difference, Kyle.
It does make a difference.

Speaker 9 (01:12:32):
And I mean, you know, there's a variety of different
brands of mayonnaise out there, and like Helman's, when it
comes down to mayonnaise for specifically for a tomato sandwich.

Speaker 1 (01:12:42):
There is no other choice.

Speaker 3 (01:12:44):
It's hard to beat, right.

Speaker 9 (01:12:45):
It's very hard to be It's there. Is there not
even really a close second.

Speaker 3 (01:12:49):
In my opinion, the brand does make a difference.

Speaker 1 (01:12:52):
But I also like how we said a couple of
slices of thick boys on there, which I appreciate that too.
So we're gonna make a great to men of sandwich.
You gotta have thick slices. They gotta be nice and thick.

Speaker 6 (01:13:00):
You know.

Speaker 9 (01:13:00):
It's almost like you're making like a thick like you
cut it like you're kind of thick piece of steak.

Speaker 6 (01:13:04):
Baby.

Speaker 1 (01:13:05):
Yeah.

Speaker 3 (01:13:06):
Yeah, very important. And salt and pepper very important too.

Speaker 1 (01:13:08):
Salt and pepper.

Speaker 9 (01:13:09):
And if you can get it too, like this does
it for me, Like if you can get that tomato
fresh off the vine, like that's been oh, come on,
being beat by the sun all day and it's still warm.

Speaker 1 (01:13:18):
Like that's that's tops right there, Yeah, no doubt about it.
That's that's super important. That's super important because you can't
do this anytime of the year, you.

Speaker 3 (01:13:26):
Can't do This is the time of the year that
we can do a tomato sandwich. Absolutely, this is this
is the time for the tomato sandwich. Yeah.

Speaker 1 (01:13:34):
I couldn't agree more. And I think you said something
interesting there is that having it warm. I'm not saying
you're warm your tomatoes, but don't put them in the frigerator,
all right, they're not refrigerator.

Speaker 3 (01:13:42):
Don't do that. Never.

Speaker 1 (01:13:44):
Never.

Speaker 3 (01:13:44):
It hurts my heart, hurts my heart.

Speaker 1 (01:13:46):
All right. Here's more of the vulgar chef on the
streets getting information from you about tomato sandwiches.

Speaker 10 (01:13:54):
What's going on, Steve? And I'm doing some tomato sandwich
research and you are my research subject. If you had
to make your ultimate tomato sandwich, what's that looking like?
I would keep it simple with just some salt, pepper,
tomato and mao tomato, mao. What kind of bread you

(01:14:15):
you're doing a white or a wheat bread?

Speaker 1 (01:14:17):
On that white bread toasted? Oh beautiful.

Speaker 10 (01:14:21):
And for mayonnaise, you said you're using mayonnaise.

Speaker 6 (01:14:23):
What brand of mayonnaise are you using?

Speaker 10 (01:14:25):
Helman's All day? That's beautiful, Stephen, thank you so much.

Speaker 9 (01:14:30):
Not a problem.

Speaker 1 (01:14:32):
I mean the simplicity, it seems to be. That's the thing,
the simplicity for it. I mean, what about you, Kyle,
what's your ultimate tomato sandwich? What are you doing it?

Speaker 9 (01:14:40):
Pretty much what both of them have described. It's keep
it very simple. And like I have you this argument
every year when we start showcasing tomato sandwiches that are
sent in is I'm getting tomato sandwiches. They have cheese
and lettuce on there, they have some bacon on there.
It's like, no, No, the tomato sandwich is the bread
it's the mayonnaise, the tomato, it's the salt and the pepper,

(01:15:02):
nothing else anything after that. It's not a tomato sandwich anymore.

Speaker 3 (01:15:05):
You've changed the whole thing, then, yeah, the whole Yeah.

Speaker 9 (01:15:07):
The whole sandwich is completely changed.

Speaker 3 (01:15:09):
Yeah, I kind of agree with them, Jeff I.

Speaker 1 (01:15:11):
You know, I totally agree with you. You know, it's funny.
As a chef, I have served tomato sandwiches before the
people and it's a hit or miss. Some people go
crazy like whoa tomato sandwich is amazing? And I've had
people literally look at me and go, I why just tomato?
Like what's going on? And I'm like, what do you mean? Yeah,
they're not a chosen one.

Speaker 3 (01:15:32):
Yeah, they don't see they don't they don't see the light.
It's no true.

Speaker 1 (01:15:36):
I do want to give you, though, one chef plum
left field tip for tomato sandwiches. All right, I'm here
and my wife introduced me to this and it's it
was a game changer.

Speaker 3 (01:15:47):
The same thing.

Speaker 1 (01:15:48):
Salt, pepper to thick boy slices of tomato, A little
mayo on there, mayo of your shoosing. I understand serve
it on rye bread. It is so freaking good on
rye bread Okay, bread, tomatoes, Nope, it works all day long.
Definitely worth the shot. I'm telling you to give it
a try. I can get behind that.

Speaker 3 (01:16:06):
Thank you, Jeffy c. He's behind me.

Speaker 6 (01:16:09):
You were.

Speaker 1 (01:16:10):
It sounds awfully German. I'm not feeling it. That's terrible
to say. You can't take us like, can I have some.

Speaker 3 (01:16:15):
Bumper nickel with my tomato sandwich? I don't.

Speaker 1 (01:16:19):
I don't guess that at all. It doesn't slide for me.
It's gotta be white bread, white bread, or least Italian bread,
peasant bread, and I think it should.

Speaker 3 (01:16:27):
Be toasted bread. Now you've added all these other flavors.

Speaker 1 (01:16:31):
All right, listen, you don't don't hate. Appreciate that's right,
That's what I'm talking about.

Speaker 3 (01:16:37):
Kyle.

Speaker 1 (01:16:37):
We appreciate the hell you man. Thanks for going out
there and talking to the people in these streets and
getting stuff out there. You can follow our good friend
Kyle the Vulgar Chef at the Vulgar Chef on Instagram
Vulgar Chef out there doing the work for the show,
figuring things out. We appreciate him going out there and
talking and it's funny because we were just thinking. Listen
to our listening to this, ourselves going. They're all the same, Jeff,

(01:16:59):
They're all the same, right as they should be. Listen.
Like you said the wheel, there's only certain things you
can mess with when you're talking tomato sandwiches.

Speaker 3 (01:17:08):
And I'll tell you.

Speaker 1 (01:17:09):
I'll tell you the three things you're allowed to touch
and mess with, and I'll still allow you to call
it a tomato sandwich. All right, let's hear it. Okay,
Bread okay, important and that bit. And we talked to
the vogal chef. I talk about one of my favorite
things that serve a tomato sandwich on rye bread, rye bread. See,
not crazy, you're still on tomato sandwich land. Okay, I
don't even care if you want to go, you know,

(01:17:32):
a toasted brioche roll.

Speaker 3 (01:17:34):
I'm into it.

Speaker 1 (01:17:34):
It's bread, okay, bread. You're allowed to change up the mayonnaise,
stop it all right, No, listen, you want to go
flavored mayonnaise. I ain't mad at you.

Speaker 3 (01:17:46):
You want to do a bacon mayo, go crazy, make
a tall of mayo, do a truffle mao, make a
regular mao. Just go helmets.

Speaker 1 (01:17:54):
I don't care I'm just saying you're allowed to mess
with that.

Speaker 3 (01:17:57):
What about a Duke's mayo?

Speaker 10 (01:17:59):
Sure?

Speaker 1 (01:17:59):
Fine, this is Philberts. I don't know who she is.
But if you say it's all right, I'll go for it.
I mean, I've tried miracle whip on a tomato sandwich.
Hated it, but I've tried it because someone said what
they were into, and then you know it was not good.

Speaker 3 (01:18:10):
They always say a sandwich and a sandwich is not
the great taste of miracle whip. I disagree. I totally disagree.
That's wild. But uh, salt pepper. You have to have that.
We can't take that away.

Speaker 1 (01:18:21):
Would you say salt and pepper? Why do you say
like that, salt and pepper. Salt and pepper. You gotta
have salt and pepper because it's very important. Salt and
tomatoes are best friends. I gotta have it, gotta have it,
gotta have it, gotta do it. And then I'll let
you mess with the variety tomato. Like I'll let you
play with the variety tomato. Beyond that, it's not a tomato.
I mean, you could cook a tomato too. I don't.

(01:18:42):
I wouldn't, I wouldn't get mad if you cooked the
tomatoes somehow.

Speaker 3 (01:18:44):
What if I put a slice of ham on there?
Does that now make it not a tomato sandwich?

Speaker 1 (01:18:48):
I mean, now it feels like a ham sandwich with tomatoes. Okay,
I'm just trut. What about turkey? It's I just said
it sounds like a ham sandwich with tomatoes. Now it
sounds like a turkey sandwich with tomatoes. Okay, Okay. Our
friend Trout, who was on the show earlier, talks about
putting mozzarella, cheese and pesta. I have a feeling that
it's not really tomato sandwich anymore, or is it?

Speaker 3 (01:19:08):
Well, I mean, listen, I'm again to him, it's a
tomato sandwich. To me, it's not. Well, we're the chefs,
we're the experts, We're the ones we should be telling you.

Speaker 1 (01:19:15):
I'm going to say, Trout knows everything about farming, one
oh one. He's the guy growing the pants, growing the tomatoes,
the guy he has an opinion about it, how he
likes to eat them. Sure, I think it's not a
tomato sandwich. I think he likes him on a caprasee
sandwich with bacon. All right, that's what I think too.
I agree with you on that completely completely agree with you.

(01:19:35):
What about toasting the bread? Is that important?

Speaker 3 (01:19:38):
Not to everyone?

Speaker 1 (01:19:39):
To me? I like griddled bread, uh, you know, sladly
with a little salted butter and put it down in
the pan.

Speaker 3 (01:19:46):
I griddle it till it's crispy, like.

Speaker 1 (01:19:49):
Can we say?

Speaker 3 (01:19:49):
All right? So go ahead and sorry? I finished?

Speaker 1 (01:19:52):
So it is the inside of the bread is crispy,
like the outside of a grilled cheese. I put my
mayonnaise on top of that, and then I put my
tomatoes on top of that salt and pepper them heavily.

Speaker 3 (01:20:06):
Put the other piece of mayonnaise bread on top of that.
But I leave the outside soft.

Speaker 1 (01:20:11):
Oh okay, interesting, interesting, a little crunch inside. You use
butter tho you don't use mayota to cryst with that bread?
I mean I do use mayonnaise on my grilled cheese sandwiches,
but for this instance, I like the butteriness. Okay, So
what about a grilled cheese sandwich with like, well, what
about this tomatoes? Like heavy duty, like big thick boy
tomato slices American cheese and bacon, and you griddle that

(01:20:32):
thing and then call that your tomato sandwich? Is that
not it sounds like the best grilled cheese sandwich you
ever made me. Okay, all right, I'm just listen.

Speaker 3 (01:20:38):
Here's the thing. I'm just trying to set the tone
for people. I just want to set the bar, you
know what I mean.

Speaker 1 (01:20:42):
What you can do.

Speaker 3 (01:20:43):
You can take a tomato. You could griddle it by itself.

Speaker 1 (01:20:46):
You take a hot, hot, hot flat you know your blackstone,
or you got a nice flat cast iron I cast
iron pan, get it ripping hot. Take a nice thick
slice of tomato, maybe lightly oil it up in that
pan for a second. Het it just chart up on
each side a little bit, and put that on a
tomato sandwich. I don't like that. I don't love it.

(01:21:08):
But if you did it, I would be like, Okay,
I see what you're going for here. And then if
you put it with some mayonnais and on a piece
of bread, I'm eating that sandwich. That's the sandwich.

Speaker 3 (01:21:17):
If you have to pull a kiss, the kiss makes
it weird. No, god stop, don't do that ever. Ring
I kissed with it. Mm at the end. That's two drinks.

Speaker 1 (01:21:25):
Yeah, oh.

Speaker 3 (01:21:29):
All right, well I'm kind of with you.

Speaker 1 (01:21:30):
For me, tomato sandwich is simple slice tomatoes mayo, salt,
pepper bread.

Speaker 3 (01:21:36):
That's all it is, nothing else. Don't put anything else
on it, don't do anything else to it.

Speaker 1 (01:21:40):
And I don't want I don't want it toasted. I'm
not mad you toasted, but I don't want it toasted.
If you're giving me a choice, I don't want to
toast it. I like to have a soft bread on it.
I think it's important. I want the tomato to kind
of soak into that bread a little bit, which kind
of sounds a way when you say it like that,
but it's the truth. Yeah, And like I said in
an interview, not everyone gets it. Yeah, everyone gets that.
It's just a tomato sandwich. You're just experiencing focus on

(01:22:03):
tomato exactly. It's the what are in season?

Speaker 3 (01:22:06):
What's that?

Speaker 1 (01:22:07):
It's peak tomatoes. What's the best way to eat them? Sliced? Yeah,
salt and pepper on them, between two pieces of bread
with mayonnaise.

Speaker 3 (01:22:17):
I don't like a tomato on a burger? Is that crazy? Yes?
You don't like that?

Speaker 6 (01:22:22):
No?

Speaker 1 (01:22:22):
Well, I mean I don't like a tomato from Wendy's
on a burger in December.

Speaker 3 (01:22:27):
But oh, that's a whole other conversation.

Speaker 1 (01:22:29):
If we're having burgers at your house, and your wife
went to the window sill and picked the proper tomato
and sliced itill.

Speaker 3 (01:22:37):
How dare you insult her? It's a massive garden.

Speaker 1 (01:22:40):
I know. Oh you mean it's just sitting on the
window sill. I take back, Yeah, you just told me
a whole thing. Take it back.

Speaker 3 (01:22:46):
I just said I had made a mistake. I take it. Anyway.

Speaker 1 (01:22:47):
She goes to her window sill and she gets me
the ripest, most fresh tomato and slices it for me.
And it's like, ooh, well, she want you to go
select one. You'd select one, you select the wrong one,
and she'd yelled, yeah, that's how that goes anyway.

Speaker 3 (01:23:00):
Continue and then she'd be like, Jeff, would you like
a little tomato on your burger?

Speaker 1 (01:23:06):
And I'd be like, if that tomato you betcha, you
would want you?

Speaker 3 (01:23:11):
You don't think it ruins it?

Speaker 1 (01:23:12):
Like if it's that tomato, and particularly talking about like
don't you want to just raw and like have some
salt on it?

Speaker 3 (01:23:16):
Eat like that? Like I think putting on a burger
then ruins it. Not the ruins a tomato, We'll see.

Speaker 1 (01:23:22):
I think now the tomato becomes something else like tomatoes
great with so many things. Tomatoes and mozzarella best friends, tomatoes, uho, garlic,
tomatoes and red onion, tomatoes and cucumbers.

Speaker 3 (01:23:34):
All these things are delicious together.

Speaker 1 (01:23:36):
Does it make them on? It doesn't mean you put
them on a tomato sandwich.

Speaker 3 (01:23:39):
Oh, I kind of agree.

Speaker 1 (01:23:40):
And my next question was going to be, if I
make a pans andella salad with little you know, croutons
and tomatoes and some vegetables and a little you know,
vinegar and whatnot, could I scoop that onto a piece
of nice Italian bread kogi, roll down in the middle
and eat that and call a tomato sandwich? I think no, Okay,

(01:24:02):
I think also, I think no, we're set in the
standard here, Jeff. That's all I'm saying. Yeah, I also
think no. Like I hate when someone would say, like,
if you serve me at pans and la salad but
called it a deconstructed tomato sandwich, I.

Speaker 3 (01:24:16):
Would do that just to make you bad. By the way.
I think that, I might not eat it. I might
go I hate you, would you throw it at me?

Speaker 1 (01:24:23):
I might leave a comment on the napkin, like I
just leave the restaurant with a comment like this is
an outrage?

Speaker 3 (01:24:30):
Outrage? What's wrong with you? The world is over? Why
would you do this?

Speaker 1 (01:24:34):
Yes, up is down, left is right. Things don't make sense.
Songs and cats living together, that's hilarious. That's Ghostbuster's reference.
By the way, friends, Yeah, okay, don't know. You shouldn't laugh.

Speaker 3 (01:24:49):
Okay, what about.

Speaker 1 (01:24:50):
Those who don't want bread and they want to have
a tomato sandwich? You almost like can drink your water.
Got so mad at me, I gets all on your face,
and they want to just they want to use lettuce
as their bread to make their tomato sandwich. I mean,
first of all, if you're gluten free, I feel so
bad for you. Take gluten free bread, get gluten free. Well,
find a good gluten free bread toast it, probably because

(01:25:10):
raw it lacks what bread has. Okay, that's gluten. Well
there's other things that are different. Okay, you know what
I mean?

Speaker 3 (01:25:22):
I do?

Speaker 6 (01:25:22):
I do?

Speaker 1 (01:25:23):
I do?

Speaker 3 (01:25:23):
All right, So listen.

Speaker 1 (01:25:24):
So if it's on like lettuce, a little mayo, tomato, salt, pepper,
that's that's not tomato sandwich to you.

Speaker 3 (01:25:30):
It seems like a salad ah salad with your hands. Sure,
a hand salad.

Speaker 1 (01:25:36):
That's a hand salad.

Speaker 3 (01:25:37):
Oh, that's a new a hold a category here, m
So what's your favorite hand salad? I just take a
slice of cheese and lay it on there. I like,
this is how I make my chef salad, my chef
hand salad.

Speaker 1 (01:25:53):
Oh, this is terrible. I don't like any of this, Jeff,
I like it. Well, listen, tomato sandwiches. Is it something
that we can serve, you know, high end? Is that
something we can serve it like a you know, like
like a hot cuisine type party. Can we make a
tomato sandwich?

Speaker 3 (01:26:06):
Fancy? You got one minute? Tell me?

Speaker 1 (01:26:08):
I've done tomato sandwich bites as a or derv you know,
toothpicked you know, beautiful little white bread cut yeah, you know,
perfect thrillly thick tomato. I think, yeah, absolutely, I think
people love it. You know, I've hollowed out cherry tomatoes
before and chopped up lettuce and chopped up bacon and
mixed up a little bit of mayo and vinegar and

(01:26:29):
put it inside back inside a tomato and call it
a blt byte. Okay, but that's not a tomato sandwich,
and that's not what we're talking about. So hand salad
bite quick and you're like, You're like, I take tomatoes
and make tomato sauce. That's what I say. I believe it.
I feel scratched. It's a two hour show and we
didn'tly scratch a service on tomatoes. Jeffrey, that's my problem.

(01:26:49):
That's what I'm saying. Tomatoes. We can do a month
of tomatoes, Like we could go tomato salce. We didn't
even talk tomato sauce or salsue. Yeah, I mean, it's
so many things you can do, and sauces is such
an easy way to use it. Sauces are such an
easy way to use it. I mean, yeah, all it
matters is go out there and get some great local tomatoes.

Speaker 3 (01:27:06):
That's what I want you to do.

Speaker 1 (01:27:07):
Preserving tomatoes that's another chapter. Pickling tomatoes, Oh so good.
I mean, it's amazing and all the varieties.

Speaker 3 (01:27:14):
Come on. You gotta go try it. It's the best.

Speaker 1 (01:27:16):
Appreciate you guys checking out Plumb Love Foods right here
on WYCC. We're here every Saturday from three to five.
We look forward to seeing you guys very very soon. Remember, friends,
of food is one of the most important things we
have in life. Everything important life evolves around food, Let's
make sure we get the time it deserves. For Chef Jeffy,
I'm Jeff Plum. We'll see you guys next week right
here on WYICC and Plumb Love Foods,