Could you imagine if this was a thing? Foods with flavor profiles switched with texture profiles of other foods?
Think about it:
We could actually achieve…. STEAK fries.
Totato. I like the flavor, but not the texture, of tomatoes.
i was gonna comment the same exact thing lol
What’s the texture situations on these?
I imagined one is like a potato and the other a tomato, just with the flavours swapped.
Ok then I’m definitely going for the pomato. That’s basically like a mashed potato in a nice skin to help keep it’s shape.
Can I make pomato fries? Do they need ketchup?
“What this tomato needs is some tomato sauce.”
“Eureka! I have invented the self-ketchuping french fry!”
To me it’s obviously the potato that tastes like tomato. I use tomatoes in so many dishes. Potatoes don’t taste nearly as good as a tomato. Heck, even fried potatoes need tomato: fries with ketchup!
Absolutely. There’s no real use for the opposite.
Dice 'em both, cook 'em together and eat them both.
Tomato and potato work together, so I figure that totato and pomato should too.
I’ll have a potomatato
What a wonderful phrase!
Totato. I add tomato flavoring to potato a lot, but never the other way around.
Is the pomato cooked first? If not, then I’d rather have the totato.
Absolutely.
Can we cook them? If not, I want the tomato that tastes like potato. If we can cook them, switch that.
pomato hands down.
No
Potato flavored tomato? A bland tomato? I already eat those fried with egg wash and cornmeal. (One large tomato is enough for 1-2 people, don’t repeat my mistake. We ate fried green tomatoes for days in multiple forms.)
A tomato flavored potato? That’ll condense some of my recipes and ruin others. But also a yes.
