I made some Gazpacho today following a recipe from Bon Appetit. It gives
every indication that it is going to be good after refrigerating.
However, the color could be described as pinkish brown, probably because
I used tomatoes that I had just bought and they were not bright red and
I did not peel the cucumber. Was it horrible of me to add red food
coloring?
--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2014-07-06, James Silverton > wrote:

> I did not peel the cucumber. Was it horrible of me to add red food
> coloring?

No, it's the cucumber. What breach of common logic ever possessed you
to not peel the cuke? Who eats cuke skin? It's one of the very few
things I'm actually phyiscally allergic to. Besides, what color did
you expect from red and grn? If you added yel onions ....brown!!

As for the flavor, add a buncha cumin.

nb

On Sun, 06 Jul 2014 11:32:57 -0400, James Silverton
> wrote:

> I made some Gazpacho today following a recipe from Bon Appetit. It gives
> every indication that it is going to be good after refrigerating.
> However, the color could be described as pinkish brown, probably because
> I used tomatoes that I had just bought and they were not bright red and
> I did not peel the cucumber. Was it horrible of me to add red food
> coloring?

Red + green = brown, so do what ya gotta do. Hoping you don't end up
with a mud color!

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

On 7/6/2014 12:25 PM, sf wrote:
> On Sun, 06 Jul 2014 11:32:57 -0400, James Silverton
> > wrote:
>
>> I made some Gazpacho today following a recipe from Bon Appetit. It gives
>> every indication that it is going to be good after refrigerating.
>> However, the color could be described as pinkish brown, probably because
>> I used tomatoes that I had just bought and they were not bright red and
>> I did not peel the cucumber. Was it horrible of me to add red food
>> coloring?
>
> Red + green = brown, so do what ya gotta do. Hoping you don't end up
> with a mud color!
>
The red coloring worked well! To answer notbob; I almost never eat
cucumber without skin. About the only time I peel the things is when I
use them in Chinese cooking.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 7/6/2014 2:17 PM, James Silverton wrote:
> On 7/6/2014 12:25 PM, sf wrote:
>> On Sun, 06 Jul 2014 11:32:57 -0400, James Silverton
>> > wrote:
>>
>>> I made some Gazpacho today following a recipe from Bon Appetit. It gives
>>> every indication that it is going to be good after refrigerating.
>>> However, the color could be described as pinkish brown, probably because
>>> I used tomatoes that I had just bought and they were not bright red and
>>> I did not peel the cucumber. Was it horrible of me to add red food
>>> coloring?
>>
>> Red + green = brown, so do what ya gotta do. Hoping you don't end up
>> with a mud color!
>>
> The red coloring worked well! To answer notbob; I almost never eat
> cucumbers without skin. About the only time I peel the things is when I
> use them in Chinese cooking.
>
I just looked up my collection of Gazpacho recipes and I find that I
previously have used jicama (necessarily peeled) instead of cucumber but
I still think that the tomatoes should have been riper for color. The
Bon Appetit recipe does call for *peeled* cucumber.



--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

James Silverton > wrote:

>I made some Gazpacho today following a recipe from Bon Appetit. It gives
>every indication that it is going to be good after refrigerating.
>However, the color could be described as pinkish brown, probably because
>I used tomatoes that I had just bought and they were not bright red and
>I did not peel the cucumber.

Depends on the cucumber, most from the market are waxed, I always peel
those. But the ones I grow aren't treated so I don't ordinarilly peel
those except sometimes for appearance. I prepare gazpacho often, good
way to use up a glut of home grown veggies... I grow a lot of kirby
cukes and never peel those. Not knowing all your ingredients yours
may have turned brown from over exposure to air, perhaps it should
have been more acetic, could have added some citrus, lime juice works
well in gazpacho.

On 2014-07-06, James Silverton > wrote:

> To answer notbob; I almost never eat cucumber without skin.

Hmm....

I guess it jes strikes me as strange as I'm allergic to cuke skin and
figured everyone else is, also. Apparently not. Now that I think on
it, it's common to leave skin on cukes and then score the skin with a
fork for visual appeal. Disregard my allergic alarmist question.

nb

On 7/6/2014 11:25 AM, sf wrote:
> On Sun, 06 Jul 2014 11:32:57 -0400, James Silverton
> > wrote:
>
>> I made some Gazpacho today following a recipe from Bon Appetit. It gives
>> every indication that it is going to be good after refrigerating.
>> However, the color could be described as pinkish brown, probably because
>> I used tomatoes that I had just bought and they were not bright red and
>> I did not peel the cucumber. Was it horrible of me to add red food
>> coloring?
>
> Red + green = brown, so do what ya gotta do. Hoping you don't end up
> with a mud color!
>

One day I was looking at gazpacho recipes, and it reminded me of Mexican
Shrimp Cocktail, it is missing a few things, but it is the basic beginning.

Becca

"notbob" > wrote in message
...
> On 2014-07-06, James Silverton > wrote:
>
>> I did not peel the cucumber. Was it horrible of me to add red food
>> coloring?
>
> No, it's the cucumber. What breach of common logic ever possessed you
> to not peel the cuke? Who eats cuke skin? It's one of the very few
> things I'm actually phyiscally allergic to. Besides, what color did
> you expect from red and grn? If you added yel onions ....brown!!
>
> As for the flavor, add a buncha cumin.
>
> nb

I hate it when people dispute other people's allergies. But this is a
stretch even for me. IO can see a cucumber allergy. But to the skin? Only
perhaps if it is something on the skin. Like a wax or something.

I leave the skin on cucumbers for many things. And if you ever ate a
pickle, you ate the skin.

On 2014-07-07, Sqwertz > wrote:

> Every salad bar I've ever visited always had the skin on, at least
> partially.

Well sure! Why spend staff man/hrs peeling if ya' don't need to. The
hoi paloi will eat skin that has visual appeal (scoring). The killer
cafeteria at the hosp my mom was recently in had a small, but high
class, salad bar. The cuke slices were peeled and halved.

nb

In article >,
Ema Nymton > wrote:

> On 7/6/2014 11:25 AM, sf wrote:
> > On Sun, 06 Jul 2014 11:32:57 -0400, James Silverton
> > > wrote:
> >
> >> I made some Gazpacho today following a recipe from Bon Appetit. It gives
> >> every indication that it is going to be good after refrigerating.
> >> However, the color could be described as pinkish brown, probably because
> >> I used tomatoes that I had just bought and they were not bright red and
> >> I did not peel the cucumber. Was it horrible of me to add red food
> >> coloring?
> >
> > Red + green = brown, so do what ya gotta do. Hoping you don't end up
> > with a mud color!
> >
>
> One day I was looking at gazpacho recipes, and it reminded me of Mexican
> Shrimp Cocktail, it is missing a few things, but it is the basic beginning.
>
> Becca

I was once in the kitchen crew of a newly opening reataurant in
Sacramento. They had an opening party for all the purveyors, owners
families, etc. and I was asked to make a large bowl of salsa fresca
which I did. At the party I overheard a guest, as he ate the salsa,
exclaim that it was the best gazpacho he ever tasted.

D.M.

On 7/6/2014 8:56 PM, Don Martinich wrote:
> Ema Nymton > wrote:

>> One day I was looking at gazpacho recipes, and it reminded me of Mexican
>> Shrimp Cocktail, it is missing a few things, but it is the basic beginning.
>>
>> Becca
>
> I was once in the kitchen crew of a newly opening reataurant in
> Sacramento. They had an opening party for all the purveyors, owners
> families, etc. and I was asked to make a large bowl of salsa fresca
> which I did. At the party I overheard a guest, as he ate the salsa,
> exclaim that it was the best gazpacho he ever tasted.
>
> D.M.


Yeah, I can see how that could happen.

Becca