Nick Watkins wrote:I wonder if your sensitivity for tasting the poisonous compounds in tomatoes is similar to the variations in brain chemistry that lead some people to interpret cilantro as a fresh and lime-y and others to taste soap and bleach.
I'm a supertaster and then some, and there's only a narrow window of ripeness where I think a tomato tastes good. (And there's only about four hours in the life of a banana where I think it's edible fresh.) Too green and it's Not Food; too ripe and it's just kinda yuck. And the tomato snot (gel) usually tastes bad to me. Recently found an exception, they're a vine tomato I got at Walmart that proved surprisingly good. Saved some seeds and have one left that's now a little too ripe... what's the best way to store this for planting next spring? I haven't tried saving tomato seeds before.
