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Posted to rec.food.cooking
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i made tomato soup today from scratch
Bruce wrote:
> On Sat, 13 Mar 2021 15:11:28 -0800 (PST), dsi1
> > wrote:
>
> > On Saturday, March 13, 2021 at 8:26:40 AM UTC-10, Bruce wrote:
> >> On Sat, 13 Mar 2021 12:03:42 -0500, songbird >
> >> wrote:
> >> >Cindy Hamilton wrote:
> >> >...
> >> >> I have a dim memory of canning tomatoes, and ISTR juice
> >> >> was needed anyway. So it's not a lot out of your way to can
> juice, >> >> too.
> >> >
> >> > it is a different process for us.
> >> >
> >> > when doing tomato chunks we scald the tomatoes to be able
> >> >to remove the skins and then core them and cut into chunks
> >> >removing any parts we don't want.
> >> To me, that sounds like cutting the crust of white bread. It's all
> >> perfectly edible.
> >> --
> >> The real Bruce posts with Eternal September
> >
> > The Japanese like to cut off the crust in their sando. That's
> > simply a refinement of food preparation/presentation. Their bread
> > is made to do this. It's difficult to do this with Western bread
> > because they're not baked in a square loaf.
> >
https://cdn.lifestyleasia.com/wp-con...sdefault-2.jpg
> >
> I like Japanese food, but they can be a bit wimpy.
> >
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