On Thu, 14 Feb 2008 13:17:30 -0600, arthur alexander
> wrote:

Does the trollop club still exist?
>
>A- using a new persona

The trollops are here, at least some of them, but the head trollop
(Damsel) is taking a long hiatus.

Christine

On Thu, 14 Feb 2008 18:15:46 +0000 (UTC),
(Steve Pope) wrote:

>Christine Dabney > wrote:
>
>>On Thu, 14 Feb 2008 17:57:21 +0000 (UTC),

>That explains it; I don't routinely buy any tubes of stufff
>(except harissa, which I buy at the middle eastern grocers).
>I didn't even know there was a "tube section" at the grocery
>store. I'll look for this next time I"m at Andronico's.
FWIW: I have seen it with the anchovy paste in the "canned
meats" section

A-

blake murphy wrote:

> >Lately I have been getting tubes of tomato past at the German deli. It
> >works
> >out well when making dishes that call for a small amount of the stuff and
> >you don't have to open a whole can for one spoonful of paste, and it keeps
> >well. We had been getting low on the stuff so the next time I was at the
> >deli I grabbed another tube of it. I should have read the label more
> >carefully, though it is in Hungarian <?>. Last night my wife made a batch
> >of stew for tonight's dinner and added what we thought was tomato paste. It
> >wasn't. It is a spicy pepper paste. So the stew is going to taste a little
> >nippier than we are used to.
>
> you might like it that way. i usually put a dried red pepper and a
> few slices of ginger in my stew for just that purpose.

I did like it. It was delicious.

On Thu, 14 Feb 2008 12:03:15 -0600, "Chris Marksberry"
> wrote:

>
>"Goomba38" > wrote in message
...
>> maxine in ri wrote:
>>
>>> I've seen those, as well as anchovie, basil/pesto, and a couple of
>>> others.
>>
>>> maxine in ri
>>
>> I've never tried those tubes but recall (Cooks Illustrated, I believe?)
>> doing a review of them and finding the flavors were a touch odd?
>>
>> Goomba, who needs to get more parsley and cilantro planted soon.
>
>Here's the latest review I have from Cook's Illustrated:
>
> "Tomato Paste-Updated
> Written: 7/2005
>
> Mot canned tomato pastes are plagued by a tinny aftertaste. We
>think a great tomato paste should have a fresh, full tomato flavor.

I think tube tomato paste is a great idea because it will keep almost
indefinitely. I'd use it when I just need a dab of tomato for a sauce
or soup.... as it is now, I've resigned myself to a squirt of tomato
ketchup (which actually isn't as bad as it sounds).

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On Thu, 14 Feb 2008 13:52:28 -0500, Goomba38 >
wrote:

>Chris Marksberry wrote:
>
>> I just looked at Cook's Illustrated and you're right about those reviews.
>> You know though I don't always agree with Cook's Illustrated (or Consumer
>> Reports, etc).
>>
>> There only one type of jarred marinara sauce I actually like (Rao's)and
>> can't even tolerate the rest of them. They didn't review it so to me their
>> reviews in this case were worthless. Guess they can't review or test
>> everything.
>>
>I like the way they review products and find them usually helpful,
>particularly with equipment reviews.
>I would imagine they'd review the largest selling products, but often
>they include smaller regional products which frustrates me when they're
>found to be so good yet I can't get them where I live.

Maybe they think the product is worthy of a larger market and how they
do it is by publishing their opinion. JMO, so maybe I'm right.... or
maybe I'm wrong.

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On Thu, 14 Feb 2008 18:30:27 -0500, Dave Smith
> wrote:

>blake murphy wrote:
>
>> >Lately I have been getting tubes of tomato past at the German deli. It
>> >works
>> >out well when making dishes that call for a small amount of the stuff and
>> >you don't have to open a whole can for one spoonful of paste, and it keeps
>> >well. We had been getting low on the stuff so the next time I was at the
>> >deli I grabbed another tube of it. I should have read the label more
>> >carefully, though it is in Hungarian <?>. Last night my wife made a batch
>> >of stew for tonight's dinner and added what we thought was tomato paste. It
>> >wasn't. It is a spicy pepper paste. So the stew is going to taste a little
>> >nippier than we are used to.
>>
>> you might like it that way. i usually put a dried red pepper and a
>> few slices of ginger in my stew for just that purpose.
>
>I did like it. It was delicious.
>

a happy accident, then. now you have a 'secret ingredient,' unless we
all blab.

your pal,
blake

On Thu, 14 Feb 2008 20:16:06 -0800, sf wrote:

>On Thu, 14 Feb 2008 12:03:15 -0600, "Chris Marksberry"
> wrote:
>
>>
>>"Goomba38" > wrote in message
m...
>>> maxine in ri wrote:

>I think tube tomato paste is a great idea because it will keep almost
>indefinitely. I'd use it when I just need a dab of tomato for a sauce
>or soup.... as it is now, I've resigned myself to a squirt of tomato
>ketchup (which actually isn't as bad as it sounds).

True, true! This is why one should always keep a few blister-
packs of ketchup around. They are available at a reasonable
price from McDonald's, BurgerKing, etc. Not to mention Sam's
Club, although they are more expensive there.... <G>

A-