close. “Cab” is derived from extracting the first syllable from Steve Caballeros’ last name. not just one of the great skaters, his family also invented the modern car and public transportation. so, as you can see, that is why when you rent out half of a taxi, you say, “I’m doin’ a ‘half cab!’” rather than a ca or an ab, as those are each ⅔ of a cab.

the math starts getting pretty wonky, when you get into renting tiny fractions of caballeros, which is why the Cabernet was invented - to make the entire process more straight forward.

hope that clears up everything!

can I ask how you spend your days, that you’re able to find so many on the daily?

not doubting you, at all, just curious as to the frequency.

the fuckin leads are weak? you’re weak.

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that’s not true!

he cannot possibly look more foolish, at this point.

What do you mean? Normal fridge temps are too cold for things like tomatoes, potatoes, eggplant, basil, etc.

I’m talking about a cool garage, basement, a root cellar. Somewhere cooler, so that the ripening process is slowed down to increase shelf life, but not so cold that they get shitty and mushy and gross.

My pleasure, 1222

Store tomatoes are not tomatoes. Unless you’re buying somewhere legit and expensive af, the tomatoes you see in stores are picked green and gassed to turn red. They are dog shit. Probably worse, actually. Seek out local farms near you and get the good shit (and often cheaper than places like whole foods).

Tomatoes are one thing I never buy in a store, except sauce/canned tomatoes, as those products are derived from ripe tomatoes.

Don’t put tomatoes in the fridge, if possible. Put them in the sun, if they need to ripen more, otherwise put them somewhere dark and cool, but not cold.

Basically, store them like potatoes. 50-55F is ideal. They can stay for weeks like that.

(This is all said with the understanding that the tomatoes are whole/uncut. Once they’re chopped up, the fridge is the best option, but they’re only good for a few days)

sauce: me, veg farmer