FoodBanter.com - View Single Post

Omelet[_2_]

In article >,
T > wrote:

> In article >,
> says...
> > 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
> >
>
> Talk to the folks at Pastene, they sell ground peeled tomatoes.

Like I said before...

I had some good salad tomatoes fixin' to go soft/spoiled and wanted to
use them up before seeing them get wasted!!!

I'm perfectly well aware I can get some really good pre-peeled diced or
fine chopped canned tomatoes! I can even get them canned salt free. I
use them some for sauces and they are most excellent. I've even used
them to make taco toppings when fresh tomatoes went over $3.00 per lb.
--
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