In article .com>,
Sheldon > wrote:

> Omelet wrote:
> > Sheldon wrote:
> > > Om wrote:
> > > > I blanched some of those "vine ripe" tomatoes from the grocery store
> > > > last week to use in a pureed recipe.
> >
> > > When pureed you wasted your time peeling, the skins would be pureed
> > > too
> >
> > And the recipe I was using them in did not lend itself to removing the
> > skins afterwards. I do NOT like tomato skins in some recipes. It ruins
> > the texture.
>
> PUREED! How will you find any stinkin' skins... I got yer texture
> schwingin', smooth and gelatinous. hehe
>
> Sheldon

Tomato skins don't puree readily. At all.

Can I puree that schwingin' for the calves foot jelly I was making? ;-D
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein