Text 4909, 69 rader
Skriven 2010-12-12 23:55:00 av Michael Loo (1:18/200.0)
   Kommentar till text 4747 av Nancy Backus (1:261/1381.0)
Ärende: tomatoes 871
====================
 ML> I make substantial use of canned tomatoes, as I find them
 ML> equal to if not better than homemade - one of the few things.
 NB> I use canned tomatoes, for the few things that I'd be putting tomatoes
 NB> in.

Cooked tomatoes (I have to use 6 keys to use k in a word - the
lastest travail of my computer is that the k key doesn't work,
so I have to hold down <fn><alt> and hit 107 and release <fn><alt>
and hit space) have the lycopenes activated, and the health
benefits of prepared (canned of course uses the heat as well)
far outweigh those of raw. Raw ones are quite nice in the taste
department, if you have a supply of good ripe fruit, but cooked
are so much better in every other way.

 NB> The acid gets me, if I'm too enthusiastic about using them...

They have bred low-acid tomatoes, which you can get from all
the big nurseries. Problem I have with these is that they are
too sweet and not acid enough, and you have to add salt to get
the savory punch you need in, say, an Italian-style sauce.

 NB> I think that's one of the premium ones...  There's spaghetti and
 NB> spaghettini in the basic line, but angel hair isn't.

Funny thing is the first brand of domestic angel hair I found,
back in the '70s, was Stop & Shop, which was made by San Giorgio.
I love angel hair or capellini, though I have read that al dente
pasta is much better from a glycemic standpoint, and it's easier
to make spaghetti and spaghettini al dente than it is to do with
the skinnier pastas.

 ML> I might point out that raw eye round is quite nice, but once
 ML> heat is applied to it, shudder.
 NB> I'll keep that in mind.  :)

Please do - raw eye round is a joy.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Angel Hair with Tomatoes Basil & Garlic
 Categories: Pasta, Quick
      Yield: 6 servings

      1 lb Angel Hair or Capellini
           -- uncooked
      2 tb Vegetable oil
      1 tb Minced garlic
      5 c  Tomatoes, diced
    1/2 ts Basil
    3/4 c  Low-sodium chicken broth
      5 tb Parmesan cheese
           Salt
           Freshly ground pepper

  Prepare pasta according to package directions; drain. Heat oil in a
  large skillet over medium-high heat. Add garlic and cook for one
  minute. Add tomatoes, basil, salt and pepper. Cook for 3 minutes. Add
  hot pasta to skillet; toss well. Add chicken broth and stir. Toss
  with Parmesan cheese and serve immediately.

  Serves 6 to 8

  National Pasta Association

MMMMM
___ Blue Wave/386 v2.30

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