"I'm saying that the only difference I've seen with Dr. Carolyn Pink is the size of fruits on different plants. Yet you say there are other subtleties. What are they?" [Carolyn] Well, since "taste is subjective," Ill leave out all but a few comments that vary on the taste differences  except for one taste reference from one person, since his taste perception is singular. The biggie seems to be size variances  which again may be individual perception, unless folks are using calipers to take the measurements  but even you, Carolyn, say repeatedly here and in the SSE Yearbook that you are unable to select out the smaller Dr. Carolyn Pink and continue to get large cherries from the small cherry seeds and use the word "unstable" to describe that continuing condition. Here are some other quotes that I think indicate some instability with regard to size, shape, and that blossom end scar signature that some see and some donÂt. "It tends to be a medium large cherry size about 3/4 to 7/8 of an inch diameter and it has a small hole where the blossom end scar should be." [Fusion, 6/25/07] "The one I grew apparently has the larger size cherry tomatoes (about an inch and a half) and a very bland flavor. Also, the calyx is extremely large for a cherry, more suitable for a large beefsteak, actually, and it is attached VERY firmly at all stages of ripeness, so that you can't just twist it off." [Doof, 6/25/07] (Note: No one else mentions this tough calyx connection. Has anyone else noticed this unusual characteristic for a cherry tomato?) "I haven't gotten smaller ones as mentioned above, usually the fruit is about an inch and a half on the pink ones and the ivory are somewhat ovalish, not a complete oval like a grape but definitely not totally round." [Albertar, 6/25/07] "From what has been posted above, perhaps these are the larger ones, being one and an eighth to one and a quarter inch in size and there is no little hole in the blossom end." [GonefishinÂ, 7/14,07] "That's correct Bill, saved seed from small fruited ones can give plants with small or larger cherries and it's been that way since I received the seeds from Robert Martin, who also named it Dr. Carolyn Pink. I can't tell you how many times I've saved from the small fruited ones trying to get a pure line of small fruited ones, but so far no go." [Carolyn, 7/14/07] "The size was a bit smaller than Eva Purple Ball, a little lighter in color." [Doof, 7/14/07] "I received a Dr C from Darrel and it has 1 to 1.8 inch pink fruit Â" [Bill R., 7/14/07] "As noted above, there is some variation in the fruit produced from these tomatoes. I am convinced that they are still segregating. I looked back at some photos from last year and realized I described it above as 3/4 to 7/8 inch diameter but my photos are of a fruit closer to 1 inch or just a tad more. The original Dr. Carolyn Pink was distinctly low in sweetness and had relatively strong tomato flavor similar to Galina." [Fusion, 7/15/07] (Note: Fusion says the one he now grows has complex flavor "with a bit more sugar content than average.") "Sounds like I have the large DCP. Large fruit for a cherry type, even a couple that had a sort of mini beefsteak appearance and were close to 2" across (most were not, these odd ones almost looked like fused/doubles)." [Suze, 7/15/07] (note: Suze includes a picture of her Dr. Carolyn Pink in which only one of seven tomatoes exhibits anything resembling a "pinhole blossom end scar.") So, I guess "subtleties" is a bad choice of wording on my part. Maybe I shouldÂve said the obvious instability exhibited by size variance and the remaining mystery as to whatÂs up with those other color lines. But then I guess the Dr. Carolyn in ivory is stable with regard to color and size? If so, that's an interesting contrast to the Dr. Carolyn Pink. Bill

I had looked up the recipe before but I understood you to say you didn't want the heat and extra spiciness for this friend so the one with the chilis in adobo would not be a good choice for them so that's why I made the suggestions I made. The "spicy" one that you were looking at would be a better choice. Keep in mind the liquid is there primarily to add moisture to braise the meat and keep things moist over the long slow cooking time so that it'll break down the fat, collagen and the like and make it tender. Adding different liquids will add to taste and flavor so yes, add the Dr Pepper if you like. I usually use beer, since it helps tenderize and I've used Dr Pepper, root beer, etc as I mentioned before. I often put in some lemon juice and/or vinegar, depending on the taste mood I'm in at the time. Seems to me that lemonade, lemon juice, orange juice, apple juice would all be perfectly fine choices for the liquids. Most any juice. Cranberry, grape might look a little strange but white grape? You don't have to follow a recipe exactly. My motto is recipes are guidelines, not hard and fast rules. If you don't like something going in there and it's not integral to the purpose, leave it out or substitute. Most every pulled pork recipe is basically the same. Cook it slow, usually braising, often searing (or seering? I've seen it spelled both ways), often coating with a rub, shred it or chop it and add a bit of sauce or liquid of some type whether it be broth, bbq sauce or some even like coleslaw dressing and call it bbq sauce. The meat will usually still shine through and should be the main event of the dish IMO. Dr. Pepper Pulled Pork is not unique to Pioneer Woman. It's been around a long time. Here's a bunch of variations Crockpots are often used. Of course I use my Nesco but have done it baked or stovetop too. I really emphasize the taste benefit of browning the meat first even if you're using a crockpot. It's fine if you don't but usually better if you do. I also have several more formal recipes for a Dr Pepper BBQ sauce if you're interested. This post was edited by cynic on Wed, May 22, 13 at 0:28

Oh my, lol. How about taking all three colors and just wash them across : ) The stripes seem to be different colors. The left one looks more olive and seem to work well. The far right stripe, though, is it more blue/gray? Looks good with what's below it but not much is showing and it's in shadow : ) The far right paint would seem to be a mismatch when under the far left stripe. I've been wondering if maybe you should *not* be trying for an exact match. If it's just close, it will look off. And depending on the light, sometimes it may look right and other times not. Maybe if you go darker, it will look like an intentional difference, as long as you get the general toning right. And you said you had it color-matched, right?

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