On 6/29/2014 1:25 AM, sf wrote:
> On Sat, 28 Jun 2014 22:13:48 -0700, "Julie Bove"
> > wrote:
>
>> I'll pass. I don't like sugar in my tomato sauce either. If it's too acid,
>> I put lemon in it.
>
> I made something last night that counts as what I like to do with
> tomatoes, but you don't like sugar so you probably won't like it. I
> bought Persian cucumbers and the multicolored tomatoes that are cherry
> tomato size from Trader Joe's. Cut the cucumbers into thick coins and
> cut the tomatoes in half. I cut a smallish red onion into rings and
> quartered them. The dressing (more like a bath) was equal parts
> sugar, vinegar and water. I heat it enough to dissolve the sugar, add
> some celery seed to the hot liquid and cool it down before combining
> it with the tomato/cucumber mixture. I needed to make it fast last
> night, so I heated the sugar and vinegar together, then cooled it down
> with ice cubes.
>

I have done just (everyday variety) cucumbers with a
sugar/water/vinegar/salt/pepper bath adding thinly sliced onion rings
but never considered adding tomatoes. Wouldn't the sugar make the
tomatoes too sweet?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
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On Sun, 29 Jun 2014 11:29:45 -0500, Janet Wilder >
wrote:

> On 6/29/2014 1:25 AM, sf wrote:
> > On Sat, 28 Jun 2014 22:13:48 -0700, "Julie Bove"
> > > wrote:
> >
> >> I'll pass. I don't like sugar in my tomato sauce either. If it's too acid,
> >> I put lemon in it.
> >
> > I made something last night that counts as what I like to do with
> > tomatoes, but you don't like sugar so you probably won't like it. I
> > bought Persian cucumbers and the multicolored tomatoes that are cherry
> > tomato size from Trader Joe's. Cut the cucumbers into thick coins and
> > cut the tomatoes in half. I cut a smallish red onion into rings and
> > quartered them. The dressing (more like a bath) was equal parts
> > sugar, vinegar and water. I heat it enough to dissolve the sugar, add
> > some celery seed to the hot liquid and cool it down before combining
> > it with the tomato/cucumber mixture. I needed to make it fast last
> > night, so I heated the sugar and vinegar together, then cooled it down
> > with ice cubes.
> >
>
> I have done just (everyday variety) cucumbers with a
> sugar/water/vinegar/salt/pepper bath adding thinly sliced onion rings
> but never considered adding tomatoes. Wouldn't the sugar make the
> tomatoes too sweet?

I like sweet & sour vinegar and don't think it makes tomatoes too
sweet, but YMMV. I guess the only way to know if you would like it is
to try it yourself. I used plain white vinegar - cider vinegar is as
fancy as it gets with this (for me).

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sat, 28 Jun 2014 22:13:48 -0700, "Julie Bove"
> wrote:

>
>I don't like sugar in my tomato sauce either.
>If it's too acid, I put lemon in it.

Huh?

On Sunday, June 29, 2014 4:50:32 PM UTC-4, Brooklyn1 wrote:
> On Sat, 28 Jun 2014 22:13:48 -0700, "Julie Bove"
>
> > wrote:
>
>
>
> >
>
> >I don't like sugar in my tomato sauce either.
>
> >If it's too acid, I put lemon in it.
>
>
>
> Huh?

Oh Jesus. We've been through this one multiple times. She's a troll and this is one of her favorite bait lines. Just ignore her.

On Thu, 26 Jun 2014 12:48:19 -0700, sf > wrote:

>On Thu, 26 Jun 2014 12:00:25 -0700, "Paul M. Cook" >
>wrote:
>
>>
>> "Julie Bove" > wrote in message
>> ...
>> >I have been getting some really good ones lately at Central Market! Have
>> >been eating them on sandwiches and salads. I also like to have big slices
>> >mixed with slices of red onion. And of course salad Caprice/Caprese but
>> >sadly no more cheese for me. Not quite as good without the cheese but
>> >still good. I like cooked tomatoes too but when they are super good like
>> >this, I want them raw.
>>
>> Caprese.
>>
>Speaking of caprese. Have you ever tried this?
>http://www.twopeasandtheirpod.com/caprese-garlic-bread/
>I made it a couple of times last summer and thought it was
>dee-licious.

Snipped and swiped. Thanks!

Terry "Squeaks" Pulliam Burd

On Thu, 26 Jun 2014 12:48:19 -0700, sf > wrote:

snip
>>
>Speaking of caprese. Have you ever tried this?
>http://www.twopeasandtheirpod.com/caprese-garlic-bread/
>I made it a couple of times last summer and thought it was
>dee-licious.

Saved. This looks like an excellent summer supper. Thanks
Janet US

"Brooklyn1" > wrote in message
...
> On Sat, 28 Jun 2014 22:13:48 -0700, "Julie Bove"
> > wrote:
>
>>
>>I don't like sugar in my tomato sauce either.
>>If it's too acid, I put lemon in it.
>
> Huh?

I have mentioned this many times in the past over the course of many years.
I don't want to stir up the same old argument. My mom added lemon to cut
the acidity and my Italian MIL did the same. Also saw one of the female
Italian cooks on TV mention it. It adds sweetness. There are links. I
posted them before. *sigh* Will look again.

Right now I can only find links that say to add lemon to raise the acidity
for canning but in the body, lemon reduces acid.

This link says that lemon reduces stomach acid:

http://www.naturalnews.com/034947_ac...RD_foods.html#

This is likely why they did this. Both of my parents had bad GERD as did my
FIL and one of my BIL's.

You don't need a lot. Just one squirt to a large pan of sauce. However you
make super lots pots of things so you might need the whole lemon!

On 6/29/2014 3:50 PM, Brooklyn1 wrote:
> On Sat, 28 Jun 2014 22:13:48 -0700, "Julie Bove"
> > wrote:
>
>>
>> I don't like sugar in my tomato sauce either.
>> If it's too acid, I put lemon in it.
>
> Huh?
>

Weird. I have heard of people putting baking soda into tomato sauce to
cut the acid, but how does lemon juice cut acid when it *is* acid (ascorbic)

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Saturday, June 28, 2014 11:13:48 PM UTC-6, Julie Bove wrote:
> "dalep" > wrote in message
>
> ...
>
> > On Friday, June 27, 2014 11:05:58 PM UTC-6, Julie Bove wrote:
>
> >> "dalep" > wrote in message
>
> >>
>
> >> ...
>
> >>
>
> >> On Thursday, June 26, 2014 3:59:56 AM UTC-6, Julie Bove wrote:
>
> >>
>
> >> > I have been getting some really good ones lately at Central Market!
>
> >> > Have
>
> >>
>
> >> >
>
> >>
>
> >> > been eating them on sandwiches and salads. I also like to have big
>
> >> > slices
>
> >>
>
> >> >
>
> >>
>
> >> > mixed with slices of red onion. And of course salad Caprice/Caprese
>
> >> > but
>
> >>
>
> >> >
>
> >>
>
> >> > sadly no more cheese for me. Not quite as good without the cheese but
>
> >>
>
> >> > still
>
> >>
>
> >> >
>
> >>
>
> >> > good. I like cooked tomatoes too but when they are super good like
>
> >> > this,
>
> >>
>
> >> > I
>
> >>
>
> >> >
>
> >>
>
> >> > want them raw.
>
> >>
>
> >>
>
> >>
>
> >> I do not like tomatoes cooked as well as raw. Nothing beats a BLT when
>
> >>
>
> >> tomatoes are in season. I also like them sliced with a light sprinkle of
>
> >>
>
> >> sugar. Try it!! It tastes really good. I also like them sliced with a
>
> >>
>
> >> dollop of mayo. I also make a tomato and cucumber salad that I love.
>
> >>
>
> >>
>
> >>
>
> >> I do not like Caprise salad. I have never cared for it.
>
> >>
>
> >>
>
> >>
>
> >> DaleP
>
> >>
>
> >>
>
> >>
>
> >> ---
>
> >>
>
> >>
>
> >>
>
> >> I don't think I'd like sugar on them. Seeing as how I don't really like
>
> >>
>
> >> sugar.
>
> >
>
> > I didn't think it sounded good until my boss 40 years ago got me onto it.
>
> > I use very little sugar, and the acid taste of the tomato and the sugar
>
> > make a really good combo. Give it a try, all you have to lose is a little
>
> > sugar and a tomato slice.
>
>
>
> I'll pass. I don't like sugar in my tomato sauce either. If it's too acid,
>
> I put lemon in it.

And lemon is acidic so WHAT did you gain? If it is too acid add baking soda...that is what mother always did. Don't overdo it though or your sauce will taste like soda...yuck!!!

On 6/29/2014 6:57 PM, Julie Bove wrote:
>
> "Brooklyn1" > wrote in message
> ...
>> On Sat, 28 Jun 2014 22:13:48 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> I don't like sugar in my tomato sauce either.
>>> If it's too acid, I put lemon in it.
>>
>> Huh?
>
> I have mentioned this many times in the past over the course of many
> years. I don't want to stir up the same old argument. My mom added
> lemon to cut the acidity and my Italian MIL did the same. Also saw one
> of the female Italian cooks on TV mention it. It adds sweetness. There
> are links. I posted them before. *sigh* Will look again.
>
> Right now I can only find links that say to add lemon to raise the
> acidity for canning but in the body, lemon reduces acid.
>
> This link says that lemon reduces stomach acid:
>
> http://www.naturalnews.com/034947_ac...RD_foods.html#
>
> This is likely why they did this. Both of my parents had bad GERD as
> did my FIL and one of my BIL's.
>
> You don't need a lot. Just one squirt to a large pan of sauce. However
> you make super lots pots of things so you might need the whole lemon!

I don't know how this affects the argument but, in addition to citric
acid, lemons contain quite a lot of sugar.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 6/29/2014 6:59 PM, Janet Wilder wrote:
> On 6/29/2014 3:50 PM, Brooklyn1 wrote:
>> On Sat, 28 Jun 2014 22:13:48 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> I don't like sugar in my tomato sauce either.
>>> If it's too acid, I put lemon in it.
>>
>> Huh?
>>
>
> Weird. I have heard of people putting baking soda into tomato sauce to
> cut the acid, but how does lemon juice cut acid when it *is* acid
> (ascorbic)
>

There's no telling considering the "logic" (cough, cough) that bovine
uses with regard to adding more acid (lemon or lemon juice?) to
something already acidic (tomato sauce), and that doesn't make any sense
at all. But then again, whenever has it made sense or used logic?

Sometimes, a very wee dash of baking soda can be used when cooking grits
to minimize its potential to "lump". I've tried that trick a few times,
but it does make grits a bit 'different' somehow, although YMMV.

OB food: Plain sliced tomatoes served simply with a dollop of mayo on
top and a sprinkle of paprika can be very tasty

Sky

"James Silverton" > wrote in message
...
> On 6/29/2014 6:57 PM, Julie Bove wrote:
>>
>> "Brooklyn1" > wrote in message
>> ...
>>> On Sat, 28 Jun 2014 22:13:48 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> I don't like sugar in my tomato sauce either.
>>>> If it's too acid, I put lemon in it.
>>>
>>> Huh?
>>
>> I have mentioned this many times in the past over the course of many
>> years. I don't want to stir up the same old argument. My mom added
>> lemon to cut the acidity and my Italian MIL did the same. Also saw one
>> of the female Italian cooks on TV mention it. It adds sweetness. There
>> are links. I posted them before. *sigh* Will look again.
>>
>> Right now I can only find links that say to add lemon to raise the
>> acidity for canning but in the body, lemon reduces acid.
>>
>> This link says that lemon reduces stomach acid:
>>
>> http://www.naturalnews.com/034947_ac...RD_foods.html#
>>
>> This is likely why they did this. Both of my parents had bad GERD as
>> did my FIL and one of my BIL's.
>>
>> You don't need a lot. Just one squirt to a large pan of sauce. However
>> you make super lots pots of things so you might need the whole lemon!
>
> I don't know how this affects the argument but, in addition to citric
> acid, lemons contain quite a lot of sugar.

I don't think that they do. Lemons and limes are among the free foods for
diabetics.

On Sun, 29 Jun 2014 22:29:09 -0400, James Silverton
> wrote:

> I don't know how this affects the argument but, in addition to citric
> acid, lemons contain quite a lot of sugar.

Especially Meyer lemons.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
> On Sun, 29 Jun 2014 22:29:09 -0400, James Silverton
> > wrote:
>
>> I don't know how this affects the argument but, in addition to citric
>> acid, lemons contain quite a lot of sugar.
>
> Especially Meyer lemons.

But those are crossed with something else.

On Mon, 30 Jun 2014 00:58:16 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 29 Jun 2014 22:29:09 -0400, James Silverton
> > > wrote:
> >
> >> I don't know how this affects the argument but, in addition to citric
> >> acid, lemons contain quite a lot of sugar.
> >
> > Especially Meyer lemons.
>
> But those are crossed with something else.

Oh, for god sake.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"sf" > wrote in message
...
> On Mon, 30 Jun 2014 00:58:16 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 29 Jun 2014 22:29:09 -0400, James Silverton
>> > > wrote:
>> >
>> >> I don't know how this affects the argument but, in addition to citric
>> >> acid, lemons contain quite a lot of sugar.
>> >
>> > Especially Meyer lemons.
>>
>> But those are crossed with something else.
>
> Oh, for god sake.
>
It's true!

They are a cross between a lemon and a Mandarin orange. Oranges are very
high in sugar.

http://en.wikipedia.org/wiki/Meyer_lemon

I oz. of lemon juice has 2.45 grams of carb.

1 oz. of Meyer lemon juice has 2.6 grams of carb.

Very similar, yes. But the Meyer lemon has more carbs.

Sugars in 1 oz. of lemon juice are .68.

The same for Meyer lemon juice are .7.

Again, similar but the Meyer has more.

The highest calling for good tomaters is on BLTs with good bacon and a bunch of mayo. I can eat my own body weight in those things.

Killer. I also like to make a fresh tomato salad by slicing them, laying them on a long plate, and over the top, some sunflower oil and lime juice with cilantro, chives, black pepper and a sprinkle of sugar. Great side.

Killer! BLTs are heaven. I also like to make a fresh tomato salad by slicing them, laying them on a long plate, and over the top, some sunflower oil and lime juice with cilantro, chives, black pepper and a sprinkle of sugar. Great side.

The best salsa only takes a couple of minutes to make, as well: tomatoes, garlic lime juice and cilantro. Pow!

"bigwheel" > wrote in message
...
>
> 'Julie Bove[_2_ Wrote:
>> ;1943722']I have been getting some really good ones lately at Central
>> Market! Have
>> been eating them on sandwiches and salads. I also like to have big
>> slices
>> mixed with slices of red onion. And of course salad Caprice/Caprese but
>>
>> sadly no more cheese for me. Not quite as good without the cheese but
>> still
>> good. I like cooked tomatoes too but when they are super good like
>> this, I
>> want them raw.
>
> The highest calling for good tomaters is on BLTs with good bacon and a
> bunch of mayo. I can eat my own body weight in those things.

Oh yes! In fact I think I may make one later.

On Monday, July 7, 2014 3:06:55 AM UTC+1, Gorio wrote:
> bigwheel;1947263 Wrote:
>
> > The highest calling for good tomaters is on BLTs with good bacon and a
>
> > bunch of mayo. I can eat my own body weight in those things.
>
>
>
> Killer! BLTs are heaven. I also like to make a fresh tomato salad by
>
> slicing them, laying them on a long plate, and over the top, some
>
> sunflower oil and lime juice with cilantro, chives, black pepper and a
>
> sprinkle of sugar. Great side.
>
>
> The best salsa only takes a couple of minutes to make, as well: tomatoes, garlic lime juice and cilantro. Pow!
>
> Gorio

I love tomato sandwiches with basil pesto instead of butter on the bread.
Cherry

In article >, Gorio.e000938.566398
@foodbanter.com says...
>
> bigwheel;1947263 Wrote:
> > The highest calling for good tomaters is on BLTs with good bacon and a
> > bunch of mayo. I can eat my own body weight in those things.
>
> Killer. I also like to make a fresh tomato salad by slicing them, laying
> them on a long plate, and over the top, some sunflower oil and lime
> juice with cilantro, chives, black pepper and a sprinkle of sugar. Great
> side.

This is one of my favourites in summer when tomatoes are at their
best; takes moments to make and tastes wonderful. Spanish national
tomato breakfast.

http://chefinyou.com/2013/05/pan-con-tomate/

Janet UK

bigwheel wrote:
>
> The highest calling for good tomaters is on BLTs with good bacon and a
> bunch of mayo. I can eat my own body weight in those things.

I just bought all the ingredients for that yesterday. Bacon, more
bread, tomatoes, lettuce, mayo and some very salty chips. Will do
either today or tomorrow. heck...will start the bacon right now. I'm
there! :-D

On Mon, 7 Jul 2014 01:05:51 -0700 (PDT), Cherry >
wrote:

> I love tomato sandwiches with basil pesto instead of butter on the bread.

I have all the ingredients, must try that sometime! Maybe lunch
today.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Mon, 7 Jul 2014 10:17:07 +0100, Janet > wrote:

> In article >, Gorio.e000938.566398
> @foodbanter.com says...
> >
> > bigwheel;1947263 Wrote:
> > > The highest calling for good tomaters is on BLTs with good bacon and a
> > > bunch of mayo. I can eat my own body weight in those things.
> >
> > Killer. I also like to make a fresh tomato salad by slicing them, laying
> > them on a long plate, and over the top, some sunflower oil and lime
> > juice with cilantro, chives, black pepper and a sprinkle of sugar. Great
> > side.
>
> This is one of my favourites in summer when tomatoes are at their
> best; takes moments to make and tastes wonderful. Spanish national
> tomato breakfast.
>
> http://chefinyou.com/2013/05/pan-con-tomate/
>
Nice site, thanks.

--
All you need is love. But a little chocolate now and then doesn't hurt.

Cherry wrote:
>
>I love tomato sandwiches with basil pesto instead of butter on the bread.
>Cherry

Cherry tomatoes. . . . hehe
I like sliced home grown beefsteak tomatoes with anchovy on a buttered
bially.

On Mon, 7 Jul 2014 10:17:07 +0100, Janet > wrote:

>In article >, Gorio.e000938.566398
says...
>>
>> bigwheel;1947263 Wrote:
>> > The highest calling for good tomaters is on BLTs with good bacon and a
>> > bunch of mayo. I can eat my own body weight in those things.
>>
>> Killer. I also like to make a fresh tomato salad by slicing them, laying
>> them on a long plate, and over the top, some sunflower oil and lime
>> juice with cilantro, chives, black pepper and a sprinkle of sugar. Great
>> side.
>
> This is one of my favourites in summer when tomatoes are at their
>best; takes moments to make and tastes wonderful. Spanish national
>tomato breakfast.
>
> http://chefinyou.com/2013/05/pan-con-tomate/
>
> Janet UK

Very sad to do that to a ripe off the vine homegrown.... that's
something people who abuse animals would like.