Text 14081, 57 rader
Skriven 2008-09-22 17:26:08 av Michael Loo (1:18/200.0)
  Kommentar till text 13999 av Nancy Backus (1:3634/12.0)
Ärende: tomatoes 949
====================
 NB> I'm not surprised that the "few if any natural ingredients" would give
 NB> you heartburn

Unnatural ingredients, unnatural human behaviors, all these
give me heartburn. Not generally behaviors or ingredients
used by me, if clarification is needed!

=

 NB> Ah.  I've had dealings with such... even done a fair bit of tussling
 NB> with them as well... my elderly neighbor was almost destroyed by one
 NB> of them, on a borderline situation that I was able to turn to her
 NB> advantage when I got on the phone and demanded redress for her with
 NB> their customer service.  I was a little surprised I won, but I was only
 NB> arguing for fair dealings, so I should have won...  ;)

It takes a bunch of effort to win, and I suspect that with these
banks it's not a question of "fair dealings" but rather of what
causes less trouble for the bank. We have people here on the echo
who have very bad things to say about predatory banks (myself
included). The only reason I deal with this particular bank is
that it ate my semi-predatory bank, which had eaten my nonpredatory
one.

___------- Recipe via Meal-Master (tm) v8.05

      Title: Dried Tomatoes in Oil
 Categories: Vegetables, Condiments
      Yield: 3 Pints

      6 lb Plum tomatoes; ripe
      2 tb Salt
           Olive oil

  Preheat oven to 200 F.  Line baking sheets with racks.  Slice tomatoes open
  lengthwise but not completely in half (to resemble books). Arrange on
  racks, cut sides up.  Sprinkle the tomatoes with salt and dehydrate in the
  oven until they reduce about 75% in size and weight, look shrivelly and
  dark red, and feel warm and dry to the touch (don't let them harden!!) This
  will take 7 to 9 hours.  Remove from the oven and allow to cool for an
  hour.

  Pack in pint jars (about 14 tomatoes to the pint) and add your choice of
  seasoning.  Cover completely with oil.  Seal jars tightly and store at room
  temperature for 4 to 8 weeks.

  To ensure the characteristic full flavor and unique texture, they should
  sit in the oil for 4 to 6 weeks before use.  They will keep indefinitely in
  airtight jars.

  Attributed to Dave Sacerdote

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