Beyond the “well, duh!” factor of honoring Aaron, the club wouldn’t even need to redesign their art to replace the current tomahawk logo with a giant hammer. It’s a softball as far as offensive baseball rebranding goes.

Oh, crap, where am I supposed to share all my random Twitter threads now?

The skins have a ton of good stuff in them though!

I 100% always eat my sweet potato skins :(

Peeled garlic is generally leave-it-or-leave-it as far as quality goes.

I actually freeze ginger whole but peeled, then pull it out and grate it frozen when I need it. I have spicy peppers from the garden already diced and frozen (and dried), but I generally don’t keep jalapenos in the freezer because of this. Now, onions, carrot, and celery are all in there as well pre-diced and ready to…

Roast more than what you need. Then take the extras, lay them out flat on something and freeze. Once frozen, bag and keep in freezer. Now you have delicious flavor bombs to pop out and mince into things. They chop well when frozen, and then basically dissolve when they hit the heat.

I loved this rebuttal!

Kitchen shears can be washed, you know.

See yourself out and wash your kitchen shears you ignoramus,

why are your kitchen shears so dirty that you can’t use them on food, as intended?

This is a bad take.

I just want to confirm, do you own a restaurant or something, or juat really love tomatoes?

There’s cheaper brands...San marzano are the best, but they don’t have to actually be grown there, the cultivar can be grown elsewhere with satisfactory results in the canned products, for 1/2 the price! (They say, “San marzano style" or something)

If it isn't tomato season, fresh tomatoes are dreadful.

You have to blanch, soak in cold water, peel then stew fresh ones into the salsa. Salsa is like the only cooked thing I use fresh ones for. Cabbage rolls, pasta sauce and soup are canned tomatoes.

idk, canned tomatoes are better for my family’s salsa recipe than fresh ones. fresh ones make it taste like i stuck a literal vine into the blender...

I favor crushed, but the consistency seems to vary across brands.  It’s too bad that a lot of the best-rated canned tomato products are hard to source for consumers (usually they are only available commercially or wholesale).

The issue is the calcium chloride, which the Muir Glen tomatoes (chopped/diced and whole) all contain.

I thought this was going to be “stop using canned tomatoes”, not just the chopped ones. The issue is the plastic liner in the can in most brands contains pthalates. Major exception: Muir Glen - so it is possible to put a plastic liner that will stand up to acidic contents without plasticisers.