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Old 08-21-2016, 04:05 PM
Jackmannii Jackmannii is offline
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Join Date: Oct 2000
Location: the extreme center
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We've had a bumper crop this summer. Those that aren't consumed at one sitting* go into the fridge, and taste just fine if eaten within a few days. In fact, the best-tasting tomato I've had this summer was a home-grown beefsteak type that was sliced cold into my salad (especially good with a few Baco-bits).

I am curious how a tomato could lose "enzyme activity" (and thus flavor) in the fridge, but magically recover the enzyme activity when warmed back to room temp. I suspect this is utter bullshit.

*our black Lab plucked a big ripe one off the vine the other day and happily downed the whole thing, chomping away and expelling juice and seeds out the sides of her mouth. She eagerly eats cold slices too.