On Mar 3, 1:44*pm, Des Higgins wrote:
On Mar 3, 1:28 pm, (Nick Maclaren) wrote:

In article ,"Keith \(Dorset\)" writes:

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| We grew Beefsteak and Sweet Million last year.
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| The Beefsteak were fine for chopping up in chutney - but really tastless.

That's OK if you like insipid chutneys or merely want to use the
tomato as a vehicle. *My experience of Beefsteak is that it is
structurally good for stuffing, but scarcely worth eating in any
form. *Even in California ....

Regards,
Nick Maclaren.

Beefsteak? That is a variety name rather than just a style?
Large tomatoes can be very delicious. *Cath who posts here sometimes,
raved about Marmande (French variety)? *I am keen to try some this
year but not if they are tasteless. *I am sure it depends on the
variety.

Marmande toms - called after a wee town about 50 km from my home place
- are massive, and taste delicious - but my experience of them is when
grown in split-the-rocks sunshine in SW France, not in Ireland/British
Isles.
I tend to plant cherries myself, and as I don't have a greenhouse, the
results can be haphazard. Last year was total disaster. Plenty
flowers, not one tom brought to full maturity.
I agree with Nick that, whatever you make of them, raw or cooked, a
tom is a waste of space if it's tasteless - which is unfortunately the
case for much of what we get in supermarkets in this country. Even
what's grown in the garden/greenhouse here is a pale imitation of the
thing grown under the right climate!
Cat(h)