Without knowing the composition of your potting mix used (before and after), watering frequency, possible micro-climate and growing conditions (and sheltered or open), and the tomato variety in question, it would be hard to begin to postulate properly or know for sure. I really don't think Al's potting mix is the answer for preventing watery-tasting tomatoes since both watery-tasting and non-watery-tasting tomatoes not of Al's mix can be grown hydroponically, in both covered and exposed self-watering containers, and in heavy as well as well-drained soiless mixes like the experiences justaguy2 and I shared, for example. Moreover, I believe one gets a better and realistic feedback from the observable frquency or schedule one needs to water one's tomatoes before the plant wilts in actual growing condition during an active season (in your case I'd imagine based on the timing of your question) than from a particular potting mix because the same identical well-drained potting soil may be too dry or not well-drained enough under different growing conditions including whether the tomato plant is growing under shelter or not and how much direct sunlight the plant is getting. I believe what you were told and maybe the improved results you suspect you are getting are similar to what I read about watery-tasting for certain species of strawberries. Temperature change and the frequency and the timing of watering and fertilizing during the fruit formation period are more primary suspects than potting soil assuming you were using some kind of soilless mix. I'll keep an eye out for answers if you want to offer more detailed information I reflected above or about your gardening practices and relevant growing conditions surrounding the watery-tasting tomato plant(s). Do you have one or several watery-tasting containerized tomato plants, and how do their growing conditions or your care of them differ if any.

I will leave some on but i really do not think it was picked too early. The corn has been on for 25 days now. It has already turned to its light golden color. I popped a few kernels on each ear i picked and each one was very milky. I picked an ear on day 20, day 22 and i picked some yesterday. Aside from the rain, we also had no sun for 4 days straight last week, and its been 5 days now since we've had any sun. I am thinking the combination of rain and lack of sunlight has caused this. But as i said, i have plenty of ears, so i will give it a few more days.

Sleevendog, I read the Rao's (only bottled restaurant name on the store shelf) Marinara jar and there are no emulsifiers or anything. Tomatoes and oil, and other veg and spice. You can see that the oil separates a bit. I still think it's the oil that makes it stick, though, of course, if there are chemicals in the sauce, it could certainly help it along. I don't doubt that there are places with good tomatoes all over Italy. Just like in where I live in SoCal, I can get good tomatoes all year round. Though they have occasional periods when they aren't the very best, they're always available in quality that most people would consider excellent. Twenty miles from where I live, there are areas where it's hard to get any decent produce at all. I'm sure the "Italians" who were being spoken of as always using canned tomatoes were ordinary home cooks. That's whom I've heard it from. They think that the good cans have the ripest tomatoes in any season, and half the work is done for them, in making the puree. I have made sauces from 100% fresh, but I honestly can't tell the difference when it's done, other than having to put a lot more salt in. I have to thank you for the starch water explanation! I'd always heard this about using the starch water for thickening from TV chefs, and was baffled since I've never seen that much starch in the water and didn't realize they weren't really talking to me. The water for a restaurant's fill of dishes of pasta would be very different. And your point about thickening the spaghetti sauce with starch is something I never would have thought of (I don't finish my chili with masa, either), so thanks for teaching me a new trick.

pattiem93, Thank you for the kind words. I really love this color, but, like I said, it changes so much in pictures and with the type of day. My husband and I have had the "blue versus green" discussion many times... I think as you go down the strip, it moves more towards green from blue, so "Watery" is more blue, "Drizzle" a little more green and then "Lagoon" is really moving towards the green tones. I choose the color to try to pull the lake into the room, and I think it accomplishes that. The rooms next to it are very close in color, but a little darker. They are painted with SW Studio Blue Green. And here is another picture of the SW Drizzle in our closet where the color isn't so affected by the abundance of natural light in the rooms. I think the color would look fabulous next to Latte. We used this color upstairs and it is one of my favorite colors. Good luck with your decision. I think you should definitely buy a sample of the "Watery" and give it a try. postum, Thank you. Obviously that is not the tubs final resting place. ;-)