Text 3905, 90 rader
Skriven 2008-03-16 18:26:23 av Carol Shenkenberger (9889.cooks)
   Kommentar till text 3900 av hap newsom (1:124/311)
Ärende: RE: It's Spring and you Northern critters hate me
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 > Hey Carol!
 > ->
 > -> Oh, if you were only growing 2 tomato plants, which would you select?
 > 
 > Wow, what a question!! A lot would depend
 > on what you're looking for in a tomato. Are you
 > thinking of a 'mater for sammiches? Salads?
 > Canning and preserving? Drying? making tomato
 > paste? Do you want one that's a big producer?
 > Do you want it to be a "staking" (indeterminate)
 > varieity or one that can stand (for the most part)
 > on it's own?

Oh dear!

 > My thoughts, knowing where you live would
 > be for one of the beefsteaks for slicing and
 > sandwich and salad use. If I had to choose
 > only one of them it would most likely be
 > Big Beef F1 or Big rainbow. My other choice
 > would most likely be a plum tomato good for
 > sauces,  and salsas, and drying. For that
 > I'd probably go with an older variety; Opalka.
 > What you'll probably end up doing however is
 > going to the local garden center and finding
 > what they have available (grin), and picking
 > from that. We used to like heirloom tomatos

Heh got me tagged and bagged.

Meantime, so I could use the baby crock with a brown rice soup experiment, I
needed to move all the eddo out.  I finally MM'ed the recipe and I have
adapted it to use a bit of fenugreek but indise the directions you can see
the alternatives.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Comfort Eddo
 Categories: Xxcarol, Crockpot, Soups
      Yield: 4 Servings
 
      3 ea Small eddo (taro, japanese)
      1 c  Unsweetened heavy cream
  2 1/2 c  Broth, chicken or other
    1/4 ts Black pepper
    1/4 ts Fenugreek (or more)
    1/4 ts Salt
 
  A lovely comfort food, very close to a spicy potato soup.  You can in
  fact, sub regular potatoes for the eddo.
  
  Eddo is the Japan name for a smaller taro root, about 3-4 inches
  usually though you may seem them bigger.  The outer skin is brown and
  ribbed a bit.  You may think this is a tough piece of woody something.
  
  Normally peeled, taro must be cooked before eating.  It is not edible
  raw (poisonus actually!) and some people with really sensitive skin,
  may want to peel it while wearing gloves.  I just do it under running
  water and thats fine.  It's perfectly safe once cooked.  Once it's as
  soft as a potatoe, it's safe as one.
  
  When making the recipe, I actually tuck the peeled eddo in a baby
  crockpot the night before with some water about 1/2 way up and just
  let it cook. Probably the longest part of the recipe is the 5 mins it
  takes to peel'em.
  
  Once cooked, use a blender to mix in the eddo, the cream, and the
  broth. Let mix til it all looks as blended as you want.  I like this
  one slightly grainy but not lumpy.  With my mixer, that is about 1
  minute.
  
  Pour into a saucepan and on low, add your salt, pepper, and seasoning
  of choice.  I used fenugreek but others prefer a mix of onion powder
  and nutmeg.  Let just come to a bare simmer and then serve!
  
  Serving suggestions:  This one cries for fresh bread.
  
  From the Virginia beach kitchen of:  xxcarol 16MAR2008
  Inspired by Sasebo Japan cooking
 
MMMMM
 

It's a sample of my rare use of the blender.  I have a smal one on purpose as
i use it only with a few things like this.
           xxcarol

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