Text 32454, 89 rader
Skriven 2015-10-27 21:10:42 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO
Ärende: tomaten 385
===================
Hi Michael,

 ML> > A lot of actual cooking/baking on site seems to be gone now

 ML> This has been true for quite a long time - probably close to
 ML> half a century. Brown 'n' Serve is the wave of the future,
 ML> the present, and the near past. Might be better than what a
 ML> minimum-wage apprentice in the back room would be able to
 ML> make, as well, though never really, really good either.

Some places may do the actual cooking on site still. Fu does all of his,
plus making the sushi rolls. We looked at another sushi place the other
day to get a couple of rolls or whatever to see how it compared but the
lights were out, etc. The door listed hours of operation and we were
there in that time frame but it looked like nobody was home. I would
have asked how much they make from scratch, had they been open.

 ML> > I've yet to find a jarred sauce that tastes as good as the sauce
 ML> from > the recipe my MIL gave me.

 ML> These tend to be too sweet, too dried-herbal tasting, too
 ML> tomato paste-y.

Just not good at all. Most of the time I start with a can of tomato
paste but add herbs and spices to make a pretty decent sauce, haven't
had any complaints from Steve about it. (G)


 ML> > think he bought the jarred sauces and doctored them up. Saved him
 ML> time > and effort but I know he likes the home made much better. I
 ML> made some

 ML> When in a household that uses many canned/jarred products, I
 ML> also doctor them up. Some people don't understand that I want
 ML> high-quality tomato puree to make my own sauce with instead of
 ML> using what's already in the cupboard, Paul Newman's (for my
 ML> tree-hugging friends) or Francesco Rinaldi or Rao's (for my
 ML> gullible but pretentious friends) or Ragu (for my thrifty
 ML> friends). But on the other hand I can often not get fresh ripe
 ML> tomatoes of the proper sort and have to rely on good canned.

I'll seldom use a canned or jarred sauce. For a while, we had some on
hand but I didn't really like the taste so never bothered replacing them
when they were used up. IIRC, Steve had gotten them when I was in the
hospital after breaking my elbow in HI. He thought they would make
cooking easier for me--good thought but not so great sauces.

 ML> > the other day, made the meat balls with a 2/3 90/10 ground beef, 1/3
 ML> > ground pork mix. They were good!

 ML> Sounds it, but I'd of course use 75/25 or 80/20.

Had to work with what I had on hand. I don't like to use a ground beef
that has too much fat in it--don't want to pay for fat that will cook
out and be discarded. Most of the time I use a mix of the 90/10 and
something like an 85/15 ground turkey if I'm making meat balls in
large quantities.

 ML> >  ML> Aunt Myla's green tomato pickle
 ML> >  ML> 4 qt green tomatoes, sliced
 ML> > I won't have nearly that many

 ML> Such recipes can usually be halved, sometimes quartered, but
 ML> one has to be careful about the liquid.

Definately; I don't want too much liquid in something like pickles or
relish. I do want a bit more than what I put into the rice pudding last
time I made it; I'd cut it down because I used fresh apples instead of
dried but cut it a bit too much.

 ML>       Title: Polenta with Tomatoes & Olives
 ML>  Categories: Vegetarian
 ML>       Yield: 6 servings

 ML>       8 oz Polenta                             3 oz Stoned olives
 ML> (optional)

Can't do the polenta here because of Steve's problems with corn, sigh.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... I hit my CTRL key, but I'm STILL not in control

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