On Saturday, March 13, 2021 at 8:00:43 AM UTC-5, songbird wrote:
> jmcquown wrote:
> ...
> > How do you know? The original thread started off with "just to see how
> > it turned out with using our home canned tomato juice." Songbird didn't
> > say where he got the tomatoes but one can infer certain things from the
> > words "home canned".
> correct, home grown tomatoes, they've been so good to have
> on hand. we put up about 300 quarts last season. it was a
> bummer to run out half way through the year last year so we
> put in more plants to be sure we'd not have that happen again.
>
> it is a lot of work come harvest time but every drop and
> chunk is worth it. we put up about the same amount of tomato
> chunks as juice. it takes only a bit more time to juice than
> to do chunks.

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.

Cindy Hamilton

On 2021-03-13 8:59 a.m., Cindy Hamilton wrote:
> On Saturday, March 13, 2021 at 8:00:43 AM UTC-5, songbird wrote:
>> jmcquown wrote:
>> ...
>>> How do you know? The original thread started off with "just to see how
>>> it turned out with using our home canned tomato juice." Songbird didn't
>>> say where he got the tomatoes but one can infer certain things from the
>>> words "home canned".
>> correct, home grown tomatoes, they've been so good to have
>> on hand. we put up about 300 quarts last season. it was a
>> bummer to run out half way through the year last year so we
>> put in more plants to be sure we'd not have that happen again.
>>
>> it is a lot of work come harvest time but every drop and
>> chunk is worth it. we put up about the same amount of tomato
>> chunks as juice. it takes only a bit more time to juice than
>> to do chunks.
>
> 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.
>
>


My grandparents and my parents did it for years. Stewed tomatoes was a
common side dish over the window. Never was crazy about it.

On Sat, 13 Mar 2021 Cindy Hamilton wrote:

>On Saturday, March 13, 2021 Gary wrote:
>> On 3/12/2021 cshenk wrote:
>> > Sheldon Martin wrote:
>> >
>> >> What's all this BS about tomato soup from scratch, didn't even do the
>> >> easiest part, grow the tomatoes!
>> >>
>> >> Now Garish knows exactly why I delete entire threads... I knew from
>> >> the get-go that from scratch would be a LIE!
>> >
>> > You know, that's one I haven't done yet. I've done scratch tomato sauce
>> > where I grew the tomatos but not a soup.
>> >
>> > Got an actual recommended recipe for it? Not 'sized for 300 people'.
>> > I'm looking for 4-6 cups end soup.
>> >
>> For a cheap and quicky tomato soup. Use a can of Campbells Condensed.

Campbells tomato soup is disgusting, even it's texture is all wrong.

>Cheap, quicky, and _sweet_. I don't add sugar to my tomato soup. Campbell's
>uses more high-fructose corn syrup (which is 1.5 times sweeter than sugar)
>than it does salt. Or , for that matter, flour.
>
>Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Wheat Flour, Water, Contains Less Than 2% Of: Salt, Potassium Chloride, Citric Acid, Natural Flavoring, Ascorbic Acid (Vitamin C), Monopotassium Phosphate, Celery Extract, Garlic Oil.
>
>I think I'll stick with somewhat slower soup.
>
>Cindy Hamilton

Hunts diced tomatoes makes a good tomato soup... I like the small dice
better than the large dice for soup. The large dice is good for a
pasta sauce.
I don't cook my home growns, better used for salads.
I like the romas diced with diced Kirby cukes.
I use canned tomato sauce for tomato egg drop soup.

On 2021-03-13 6:59 a.m., Cindy Hamilton wrote:
> On Saturday, March 13, 2021 at 8:00:43 AM UTC-5, songbird wrote:
>> jmcquown wrote:
>> ...
>>> How do you know? The original thread started off with "just to see how
>>> it turned out with using our home canned tomato juice." Songbird didn't
>>> say where he got the tomatoes but one can infer certain things from the
>>> words "home canned".
>> correct, home grown tomatoes, they've been so good to have
>> on hand. we put up about 300 quarts last season. it was a
>> bummer to run out half way through the year last year so we
>> put in more plants to be sure we'd not have that happen again.
>>
>> it is a lot of work come harvest time but every drop and
>> chunk is worth it. we put up about the same amount of tomato
>> chunks as juice. it takes only a bit more time to juice than
>> to do chunks.
>
> 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.
>
> Cindy Hamilton
>
we tried canning tomatoes once! the whole batch "popped". At this
altitude one needs a pressure canner for them.

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.

for juice we just have to core them and cut out any parts
we don't want to use and then cut it up so that it will cook
to juice easier. with a juicing machine i'm not sure we'd
even need to core them other than to cut out parts we don't
want and we'd not need to warm them up to get the juice out
easier. then the only warming up would happen when the
juice is canned. i think that would save about 30 minutes
to an hour each batch.

it's ok as we're doing it now anyways. i know Mom won't
want another kitchen gadget and to change her ways...


songbird

On 13/03/2021 13:38, Boron Elgar wrote:

> I live in a part of NJ that has a deep-rooted Italian heritage. Every
> fall at peak tomato harvest time, the local produce specialty shops
> stock huge pots (that I jokingly refer to as "baby boilers"), massive
> food mills, and propane gas rings to be used outside to make sauce.
> All the canning equipment is near the store displays, too, right next
> to tons of Roma and other sauce tomatoes. Many home gardened tomatoes
> get used, too.
>
Sounds like Corrado's. I haven't been there in ages.

On Sat, 13 Mar 2021 17:33:32 +0000, S Viemeister
> wrote:

>On 13/03/2021 13:38, Boron Elgar wrote:
>
>> I live in a part of NJ that has a deep-rooted Italian heritage. Every
>> fall at peak tomato harvest time, the local produce specialty shops
>> stock huge pots (that I jokingly refer to as "baby boilers"), massive
>> food mills, and propane gas rings to be used outside to make sauce.
>> All the canning equipment is near the store displays, too, right next
>> to tons of Roma and other sauce tomatoes. Many home gardened tomatoes
>> get used, too.
>>
>Sounds like Corrado's. I haven't been there in ages.


YES! There is the original one in Clifton and we have had one in town
here for maybe 8-10 years, too. The original one is way more
exciting..

My favorite Corrado's story is from many years ago...I used to drag
the kids there when they were small, because there was always
something interesting to look at. One visit they had a large container
of snails- sort of like a barrel. The whole thing had wide plastic
strips hanging around the barrel from ceiling to floor for some sort
of protection, I guess, but each strip had lots of snails crawling up
and down. Delightful to watch.

Damn near every visit I'd see some fruit or vegetable I had never
tried, or jarred or canned or bagged food from an exotic place with
printing in a language I could not decipher. Like an inexpensive
foreign trip. Loads of fun.

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

On 13/03/2021 18:09, Boron Elgar wrote:
> On Sat, 13 Mar 2021 17:33:32 +0000, S Viemeister
>> On 13/03/2021 13:38, Boron Elgar wrote:
>>> I live in a part of NJ that has a deep-rooted Italian heritage. Every
>>> fall at peak tomato harvest time, the local produce specialty shops
>>> stock huge pots (that I jokingly refer to as "baby boilers"), massive
>>> food mills, and propane gas rings to be used outside to make sauce.
>>> All the canning equipment is near the store displays, too, right next
>>> to tons of Roma and other sauce tomatoes. Many home gardened tomatoes
>>> get used, too.
>> Sounds like Corrado's. I haven't been there in ages.
> YES! There is the original one in Clifton and we have had one in town
> here for maybe 8-10 years, too. The original one is way more
> exciting..
> My favorite Corrado's story is from many years ago...I used to drag
> the kids there when they were small, because there was always
> something interesting to look at. One visit they had a large container
> of snails- sort of like a barrel. The whole thing had wide plastic
> strips hanging around the barrel from ceiling to floor for some sort
> of protection, I guess, but each strip had lots of snails crawling up
> and down. Delightful to watch.
> Damn near every visit I'd see some fruit or vegetable I had never
> tried, or jarred or canned or bagged food from an exotic place with
> printing in a language I could not decipher. Like an inexpensive
> foreign trip. Loads of fun.
>
I've only been to the Clifton one. I love it! Always something new to try.

On Saturday, March 13, 2021 at 12:07:27 PM UTC-5, 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.
>
> for juice we just have to core them and cut out any parts
> we don't want to use and then cut it up so that it will cook
> to juice easier. with a juicing machine i'm not sure we'd
> even need to core them other than to cut out parts we don't
> want and we'd not need to warm them up to get the juice out
> easier. then the only warming up would happen when the
> juice is canned. i think that would save about 30 minutes
> to an hour each batch.

If memory serves (and it was 40 years ago), we used a food mill
to obtain juice. No idea whether those tomatoes were cooked
first.

Cindy Hamilton

On Sat, 13 Mar 2021 11:23:06 -0800 (PST), bruce bowser
> wrote:

>On Saturday, March 13, 2021 at 8:38:42 AM UTC-5, Boron Elgar wrote:
>> On Sat, 13 Mar 2021 07:49:47 -0500, songbird >
>> wrote:
>> >jmcquown wrote:
>> >...
>> >> How do you know? The original thread started off with "just to see how
>> >> it turned out with using our home canned tomato juice." Songbird didn't
>> >> say where he got the tomatoes but one can infer certain things from the
>> >> words "home canned".
>> >
>> > correct, home grown tomatoes, they've been so good to have
>> >on hand. we put up about 300 quarts last season. it was a
>> >bummer to run out half way through the year last year so we
>> >put in more plants to be sure we'd not have that happen again.
>> >
>> > it is a lot of work come harvest time but every drop and
>> >chunk is worth it. we put up about the same amount of tomato
>> >chunks as juice. it takes only a bit more time to juice than
>> >to do chunks. we don't have a power food mill/juicer so that
>> >part could be speeded up if we were doing a lot more but i
>> >don't think we're going for commercial production line amounts
>> >here any more.
>> >
>> >
>> > songbird
>>
>> I live in a part of NJ that has a deep-rooted Italian heritage.
>
>Or Albanian and Macedonian (who both sometimes identify as Italian).


Neither in great abundance here, however, in comparison to traditional
Italians from Como to Catania. I am such a food junkie that I seek out
any and all ethnicities for markets or restaurants. This part of NJ is
quite diverse.

I know exactly where the close by Macedonian churches are, too,
because I have been to festivals at the Orthodox one nearest. Love
festival food.

The Albanians have both churches and mosques around, but neither in
abundance. The local steak house is owned and staffed by Albanians,
and I used to be able to chat, but I am not sure if they are even open
for carry-out these days.

On 2021-03-13 3:20 p.m., Boron Elgar wrote:

>
> Neither in great abundance here, however, in comparison to traditional
> Italians from Como to Catania. I am such a food junkie that I seek out
> any and all ethnicities for markets or restaurants. This part of NJ is
> quite diverse.
>
> I know exactly where the close by Macedonian churches are, too,
> because I have been to festivals at the Orthodox one nearest. Love
> festival food.
>
> The Albanians have both churches and mosques around, but neither in
> abundance. The local steak house is owned and staffed by Albanians,
> and I used to be able to chat, but I am not sure if they are even open
> for carry-out these days.
>

I am always game to try new ethnic cooking and have really enjoyed some
of them. Some years ago a Macedonian restaurant opened up. I naively
thought that, due to the geography, Macedonian food would be similar to
Greek food, which I love. My wife and I were both sorely disappointed
with our meals. I don't remember what she ordered, but my dinner turned
out to be some sort of a casserole, if that is accurate for something
done in a large flat pan. I got a square of something starchy with some
very bland chicken and streaks of either yogurt or sour cream. That
building had seen a number of restaurants come and go, but that one was
the shortest lived of them all

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

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.
>

--
The real Bruce posts with Eternal September

On Sat, 13 Mar 2021 16:27:01 -0500, Dave Smith
> wrote:

>On 2021-03-13 3:20 p.m., Boron Elgar wrote:
>
>>
>> Neither in great abundance here, however, in comparison to traditional
>> Italians from Como to Catania. I am such a food junkie that I seek out
>> any and all ethnicities for markets or restaurants. This part of NJ is
>> quite diverse.
>>
>> I know exactly where the close by Macedonian churches are, too,
>> because I have been to festivals at the Orthodox one nearest. Love
>> festival food.
>>
>> The Albanians have both churches and mosques around, but neither in
>> abundance. The local steak house is owned and staffed by Albanians,
>> and I used to be able to chat, but I am not sure if they are even open
>> for carry-out these days.
>>
>
>I am always game to try new ethnic cooking and have really enjoyed some
>of them. Some years ago a Macedonian restaurant opened up. I naively
>thought that, due to the geography, Macedonian food would be similar to
>Greek food, which I love. My wife and I were both sorely disappointed
>with our meals. I don't remember what she ordered, but my dinner turned
>out to be some sort of a casserole, if that is accurate for something
>done in a large flat pan. I got a square of something starchy with some
>very bland chicken and streaks of either yogurt or sour cream. That
>building had seen a number of restaurants come and go, but that one was
>the shortest lived of them all

Funny you should mention that...the first time we went to a Macedonian
church festival, we expected food similar to Greek. It wasn't...it was
decent, actually, but more dairy and Balkan sorts of dishes.

On Saturday, March 13, 2021 at 3:20:57 PM UTC-5, Boron Elgar wrote:
> On Sat, 13 Mar 2021 11:23:06 -0800 (PST), bruce bowser
> > wrote:
>
> >On Saturday, March 13, 2021 at 8:38:42 AM UTC-5, Boron Elgar wrote:
> >> On Sat, 13 Mar 2021 07:49:47 -0500, songbird >
> >> wrote:
> >> >jmcquown wrote:
> >> >...
> >> >> How do you know? The original thread started off with "just to see how
> >> >> it turned out with using our home canned tomato juice." Songbird didn't
> >> >> say where he got the tomatoes but one can infer certain things from the
> >> >> words "home canned".
> >> >
> >> > correct, home grown tomatoes, they've been so good to have
> >> >on hand. we put up about 300 quarts last season. it was a
> >> >bummer to run out half way through the year last year so we
> >> >put in more plants to be sure we'd not have that happen again.
> >> >
> >> > it is a lot of work come harvest time but every drop and
> >> >chunk is worth it. we put up about the same amount of tomato
> >> >chunks as juice. it takes only a bit more time to juice than
> >> >to do chunks. we don't have a power food mill/juicer so that
> >> >part could be speeded up if we were doing a lot more but i
> >> >don't think we're going for commercial production line amounts
> >> >here any more.
> >> >
> >> >
> >> > songbird
> >>
> >> I live in a part of NJ that has a deep-rooted Italian heritage.
> >
> >Or Albanian and Macedonian (who both sometimes identify as Italian).
>
> Neither in great abundance here,

As America's 100% perfect immigration system or simple word of mouth would probably claim.

> however, in comparison to traditional Italians from Como to Catania. I am
> such a food junkie that I seek out any and all ethnicities for markets or restaurants.
> This part of NJ is quite diverse.

I bet all other parts of the east coast are equally as diverse if you ignore current voting rosters and property titles, etc.. or functions which don't force dwellers to reveal their or their folk's national origin.

> I know exactly where the close by Macedonian churches are, too,
> because I have been to festivals at the Orthodox one nearest. Love
> festival food.
>
> The Albanians have both churches and mosques around, but neither in
> abundance. The local steak house is owned and staffed by Albanians,
> and I used to be able to chat, but I am not sure if they are even open
> for carry-out these days.

Bruce wrote:
> songbird wrote:
>> 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.

I've never removed skins either and never had to "core" a fresh tomato.
Only those winter tomatoes have a noticable core that needs to be cut
out. Those are picked too early then artificially ripened with gas.

Those look so nice in the store but they aren't so good at all with the
hard cores. Only roma tomatoes are good to me in the off season.

dsi1 wrote:
> 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
>

WTH? Good grief!
IMO, that's just food art, not a real meal.

On Saturday, March 13, 2021 at 6:11:31 PM UTC-5, 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

It's called a pullman loaf or pain de mie:

<https://en.wikipedia.org/wiki/Pullman_loaf>

Cindy Hamilton

On Sunday, March 14, 2021 at 8:10:25 AM UTC-4, Gary wrote:
> Bruce wrote:
> > songbird wrote:
> >> 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.
> I've never removed skins either and never had to "core" a fresh tomato.

You eat the nasty, hard, stem scar? Of course you do.

Cindy Hamilton

On 3/14/2021 8:54 AM, Cindy Hamilton wrote:
> On Saturday, March 13, 2021 at 6:11:31 PM UTC-5, 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 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
>
> It's called a pullman loaf or pain de mie:
>
> <https://en.wikipedia.org/wiki/Pullman_loaf>
>
> Cindy Hamilton
>
Leave it to dsi1 to say "it's difficult to do this [cut the crust off]
with Western bread because they're not baked in a square loaf". As you
point out, the Japanese weren't the first to make (or cut the crust off)
square loaves of bread.

What any of that that has to do with coring tomatoes to make tomato
juice, I dunno. <shrug>

Jill

On Sunday, March 14, 2021 at 9:40:46 AM UTC-4, wrote:
> On 3/14/2021 8:54 AM, Cindy Hamilton wrote:
> > On Saturday, March 13, 2021 at 6:11:31 PM UTC-5, 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 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
> >
> > It's called a pullman loaf or pain de mie:
> >
> > <https://en.wikipedia.org/wiki/Pullman_loaf>
> >
> > Cindy Hamilton
> >
> Leave it to dsi1 to say "it's difficult to do this [cut the crust off]
> with Western bread because they're not baked in a square loaf". As you
> point out, the Japanese weren't the first to make (or cut the crust off)
> square loaves of bread.

He reminds me of Chekov on Star Trek, for whom everything was
"inwented in Russia".

Cindy Hamilton

On 3/14/2021 8:55 AM, Cindy Hamilton wrote:
> On Sunday, March 14, 2021 at 8:10:25 AM UTC-4, Gary wrote:
>> Bruce wrote:
>>> songbird wrote:
>>>> 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.
>> I've never removed skins either and never had to "core" a fresh tomato.
>
> You eat the nasty, hard, stem scar? Of course you do.

Sigh.. I do cut out that stem connection in a small cone. That's not
coring to me. (like an apple or winter tomato)

On Sunday, March 14, 2021 at 9:54:54 AM UTC-4, Gary wrote:
> On 3/14/2021 8:55 AM, Cindy Hamilton wrote:
> > On Sunday, March 14, 2021 at 8:10:25 AM UTC-4, Gary wrote:
> >> Bruce wrote:
> >>> songbird wrote:
> >>>> 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.
> >> I've never removed skins either and never had to "core" a fresh tomato.
> >
> > You eat the nasty, hard, stem scar? Of course you do.
> Sigh.. I do cut out that stem connection in a small cone. That's not
> coring to me. (like an apple or winter tomato)

Ah. That's commonly called "coring", even though the entire center
of the tomato isn't removed. There are any number of instructions
online for "how to core a tomato" that describe exactly what you do.
(It would appear that there are millions of people out there whose
mothers never taught them how to do that. Or much of anything.)

Cindy Hamilton

On 3/14/2021 7:29 AM, Cindy Hamilton wrote:
> On Sunday, March 14, 2021 at 9:54:54 AM UTC-4, Gary wrote:
>> On 3/14/2021 8:55 AM, Cindy Hamilton wrote:
>>> On Sunday, March 14, 2021 at 8:10:25 AM UTC-4, Gary wrote:
>>>> Bruce wrote:
>>>>> songbird wrote:
>>>>>> 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.
>>>> I've never removed skins either and never had to "core" a fresh tomato.
>>>
>>> You eat the nasty, hard, stem scar? Of course you do.
>> Sigh.. I do cut out that stem connection in a small cone. That's not
>> coring to me. (like an apple or winter tomato)
>
> Ah. That's commonly called "coring", even though the entire center
> of the tomato isn't removed. There are any number of instructions
> online for "how to core a tomato" that describe exactly what you do.
> (It would appear that there are millions of people out there whose
> mothers never taught them how to do that. Or much of anything.)
>
> Cindy Hamilton
>


Yes, people often say coring when the correct term is de-stemming.

de-stemming and coring are two different things.

On Sun, 14 Mar 2021 00:58:36 -0800 (PST), bruce bowser
> wrote:

>On Saturday, March 13, 2021 at 3:20:57 PM UTC-5, Boron Elgar wrote:
>> On Sat, 13 Mar 2021 11:23:06 -0800 (PST), bruce bowser
>> > wrote:
>>
>> >On Saturday, March 13, 2021 at 8:38:42 AM UTC-5, Boron Elgar wrote:

>> >>
>> >> I live in a part of NJ that has a deep-rooted Italian heritage.
>> >
>> >Or Albanian and Macedonian (who both sometimes identify as Italian).
>>
>> Neither in great abundance here,
>
>As America's 100% perfect immigration system or simple word of mouth would probably claim.

Would you translate that into a language that is understandable? Are
your trying to refute what I said or make some wildass political
statement.
>
>> however, in comparison to traditional Italians from Como to Catania. I am
>> such a food junkie that I seek out any and all ethnicities for markets or restaurants.
>> This part of NJ is quite diverse.
>
>I bet all other parts of the east coast are equally as diverse if you ignore current voting rosters and property titles, etc.. or functions which don't force dwellers to reveal their or their folk's national origin.

What the **** are you even talking about? The "east coast" runs from
Maine to Miami. Who is or is not forcing anyone to reveal or conceal a
national origin? Surely the brouhaha over the census perversions Trump
was trying to put through could frighten anyone who is here without
documents, but what else are you trying to say?

I have lived in the NJ/NY area for over 50 years and for many of those
I worked with demographically drawn samples for all sorts of studies.
If you are trying to say something, go on and spit it out, instead of
talking in some dumb innuendos. Sheesh.

Are you talking contemporary times, US history, immigration...what,
exactly?

Have fun with some census data while you're at it.

https://data.census.gov/cedsci/table...ST1Y2016.S0501

Anyone who is born here, as far as I and the Constitution are
concerned, is a US citizen.

On Sunday, March 14, 2021 at 10:35:19 AM UTC-4, Taxed and Spent wrote:
> On 3/14/2021 7:29 AM, Cindy Hamilton wrote:
> > On Sunday, March 14, 2021 at 9:54:54 AM UTC-4, Gary wrote:
> >> On 3/14/2021 8:55 AM, Cindy Hamilton wrote:
> >>> On Sunday, March 14, 2021 at 8:10:25 AM UTC-4, Gary wrote:
> >>>> Bruce wrote:
> >>>>> songbird wrote:
> >>>>>> 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.
> >>>> I've never removed skins either and never had to "core" a fresh tomato.
> >>>
> >>> You eat the nasty, hard, stem scar? Of course you do.
> >> Sigh.. I do cut out that stem connection in a small cone. That's not
> >> coring to me. (like an apple or winter tomato)
> >
> > Ah. That's commonly called "coring", even though the entire center
> > of the tomato isn't removed. There are any number of instructions
> > online for "how to core a tomato" that describe exactly what you do.
> > (It would appear that there are millions of people out there whose
> > mothers never taught them how to do that. Or much of anything.)
> >
> > Cindy Hamilton
> >
> Yes, people often say coring when the correct term is de-stemming.
>
> de-stemming and coring are two different things.

De-stemming would be removing the stem. Unless one buys those
tomatoes still on the vine (like a bunch of grapes) or is using tomatoes
that are picked woefully underripe, the stem is gone. Removal of the
stem scar and underlying hard tissue is commonly called "coring".

Cindy Hamilton

On 3/14/2021 7:47 AM, Cindy Hamilton wrote:
> On Sunday, March 14, 2021 at 10:35:19 AM UTC-4, Taxed and Spent wrote:
>> On 3/14/2021 7:29 AM, Cindy Hamilton wrote:
>>> On Sunday, March 14, 2021 at 9:54:54 AM UTC-4, Gary wrote:
>>>> On 3/14/2021 8:55 AM, Cindy Hamilton wrote:
>>>>> On Sunday, March 14, 2021 at 8:10:25 AM UTC-4, Gary wrote:
>>>>>> Bruce wrote:
>>>>>>> songbird wrote:
>>>>>>>> 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.
>>>>>> I've never removed skins either and never had to "core" a fresh tomato.
>>>>>
>>>>> You eat the nasty, hard, stem scar? Of course you do.
>>>> Sigh.. I do cut out that stem connection in a small cone. That's not
>>>> coring to me. (like an apple or winter tomato)
>>>
>>> Ah. That's commonly called "coring", even though the entire center
>>> of the tomato isn't removed. There are any number of instructions
>>> online for "how to core a tomato" that describe exactly what you do.
>>> (It would appear that there are millions of people out there whose
>>> mothers never taught them how to do that. Or much of anything.)
>>>
>>> Cindy Hamilton
>>>
>> Yes, people often say coring when the correct term is de-stemming.
>>
>> de-stemming and coring are two different things.
>
> De-stemming would be removing the stem. Unless one buys those
> tomatoes still on the vine (like a bunch of grapes) or is using tomatoes
> that are picked woefully underripe, the stem is gone. Removal of the
> stem scar and underlying hard tissue is commonly called "coring".
>
> Cindy Hamilton
>


wrong.

On 3/14/2021 9:45 AM, Cindy Hamilton wrote:
> On Sunday, March 14, 2021 at 9:40:46 AM UTC-4, wrote:
>> On 3/14/2021 8:54 AM, Cindy Hamilton wrote:
>>> On Saturday, March 13, 2021 at 6:11:31 PM UTC-5, 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 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
>>>
>>> It's called a pullman loaf or pain de mie:
>>>
>>> <https://en.wikipedia.org/wiki/Pullman_loaf>
>>>
>>> Cindy Hamilton
>>>
>> Leave it to dsi1 to say "it's difficult to do this [cut the crust off]
>> with Western bread because they're not baked in a square loaf". As you
>> point out, the Japanese weren't the first to make (or cut the crust off)
>> square loaves of bread.
>
> He reminds me of Chekov on Star Trek, for whom everything was
> "inwented in Russia".
>
> Cindy Hamilton
>
LOL, Cindy! That's funny!

Jill

On 3/14/2021 7:56 AM, Taxed and Spent wrote:
> On 3/14/2021 7:47 AM, Cindy Hamilton wrote:
>> On Sunday, March 14, 2021 at 10:35:19 AM UTC-4, Taxed and Spent wrote:
>>> On 3/14/2021 7:29 AM, Cindy Hamilton wrote:
>>>> On Sunday, March 14, 2021 at 9:54:54 AM UTC-4, Gary wrote:
>>>>> On 3/14/2021 8:55 AM, Cindy Hamilton wrote:
>>>>>> On Sunday, March 14, 2021 at 8:10:25 AM UTC-4, Gary wrote:
>>>>>>> Bruce wrote:
>>>>>>>> songbird wrote:
>>>>>>>>> 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.
>>>>>>> I've never removed skins either and never had to "core" a fresh tomato.
>>>>>>
>>>>>> You eat the nasty, hard, stem scar? Of course you do.
>>>>> Sigh.. I do cut out that stem connection in a small cone. That's not
>>>>> coring to me. (like an apple or winter tomato)
>>>>
>>>> Ah. That's commonly called "coring", even though the entire center
>>>> of the tomato isn't removed. There are any number of instructions
>>>> online for "how to core a tomato" that describe exactly what you do.
>>>> (It would appear that there are millions of people out there whose
>>>> mothers never taught them how to do that. Or much of anything.)
>>>>
>>>> Cindy Hamilton
>>>>
>>> Yes, people often say coring when the correct term is de-stemming.
>>>
>>> de-stemming and coring are two different things.
>>
>> De-stemming would be removing the stem. Unless one buys those
>> tomatoes still on the vine (like a bunch of grapes) or is using tomatoes
>> that are picked woefully underripe, the stem is gone. Removal of the
>> stem scar and underlying hard tissue is commonly called "coring".
>>
>> Cindy Hamilton
>>
>
>
> wrong.
>

Wrong as to usage. Not wrong that it is commonly used incorrectly.

On Sunday, March 14, 2021 at 11:01:21 AM UTC-4, Taxed and Spent wrote:
> On 3/14/2021 7:56 AM, Taxed and Spent wrote:
> > On 3/14/2021 7:47 AM, Cindy Hamilton wrote:
> >> On Sunday, March 14, 2021 at 10:35:19 AM UTC-4, Taxed and Spent wrote:
> >>> On 3/14/2021 7:29 AM, Cindy Hamilton wrote:
> >>>> On Sunday, March 14, 2021 at 9:54:54 AM UTC-4, Gary wrote:
> >>>>> On 3/14/2021 8:55 AM, Cindy Hamilton wrote:
> >>>>>> On Sunday, March 14, 2021 at 8:10:25 AM UTC-4, Gary wrote:
> >>>>>>> Bruce wrote:
> >>>>>>>> songbird wrote:
> >>>>>>>>> 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.
> >>>>>>> I've never removed skins either and never had to "core" a fresh tomato.
> >>>>>>
> >>>>>> You eat the nasty, hard, stem scar? Of course you do.
> >>>>> Sigh.. I do cut out that stem connection in a small cone. That's not
> >>>>> coring to me. (like an apple or winter tomato)
> >>>>
> >>>> Ah. That's commonly called "coring", even though the entire center
> >>>> of the tomato isn't removed. There are any number of instructions
> >>>> online for "how to core a tomato" that describe exactly what you do.
> >>>> (It would appear that there are millions of people out there whose
> >>>> mothers never taught them how to do that. Or much of anything.)
> >>>>
> >>>> Cindy Hamilton
> >>>>
> >>> Yes, people often say coring when the correct term is de-stemming.
> >>>
> >>> de-stemming and coring are two different things.
> >>
> >> De-stemming would be removing the stem. Unless one buys those
> >> tomatoes still on the vine (like a bunch of grapes) or is using tomatoes
> >> that are picked woefully underripe, the stem is gone. Removal of the
> >> stem scar and underlying hard tissue is commonly called "coring".
> >>
> >> Cindy Hamilton
> >>
> >
> >
> > wrong.
> >
> Wrong as to usage. Not wrong that it is commonly used incorrectly.

Please point me to a reference.

Cindy Hamilton

On 3/14/2021 10:56 AM, Taxed and Spent wrote:
> On 3/14/2021 7:47 AM, Cindy Hamilton wrote:
>> On Sunday, March 14, 2021 at 10:35:19 AM UTC-4, Taxed and Spent wrote:
>>> On 3/14/2021 7:29 AM, Cindy Hamilton wrote:
>>>> On Sunday, March 14, 2021 at 9:54:54 AM UTC-4, Gary wrote:
>>>>> On 3/14/2021 8:55 AM, Cindy Hamilton wrote:
>>>>>> On Sunday, March 14, 2021 at 8:10:25 AM UTC-4, Gary wrote:
>>>>>>> Bruce wrote:
>>>>>>>> songbird wrote:
>>>>>>>>> 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.
>>>>>>> I've never removed skins either and never had to "core" a fresh
>>>>>>> tomato.
>>>>>>
>>>>>> You eat the nasty, hard, stem scar? Of course you do.
>>>>> Sigh.. I do cut out that stem connection in a small cone. That's not
>>>>> coring to me. (like an apple or winter tomato)
>>>>
>>>> Ah. That's commonly called "coring", even though the entire center
>>>> of the tomato isn't removed. There are any number of instructions
>>>> online for "how to core a tomato" that describe exactly what you do.
>>>> (It would appear that there are millions of people out there whose
>>>> mothers never taught them how to do that. Or much of anything.)
>>>>
>>>> Cindy Hamilton
>>>>
>>> Yes, people often say coring when the correct term is de-stemming.
>>>
>>> de-stemming and coring are two different things.
>> De-stemming would be removing the stem.Â* Unless one buys those
>> tomatoes still on the vine (like a bunch of grapes) or is using tomatoes
>> that are picked woefully underripe, the stem is gone.Â* Removal of the
>> stem scar and underlying hard tissue is commonly called "coring".
>>
>> Cindy Hamilton
>>
>
>
> wrong.


https://www.myrecipes.com/how-to/video/coring-tomato

https://www.youtube.com/watch?v=x4K-...nnel=BlueApron

https://www.loavesanddishes.net/how-to-core-a-tomato/

On 3/14/2021 8:10 AM, Cindy Hamilton wrote:
> On Sunday, March 14, 2021 at 11:01:21 AM UTC-4, Taxed and Spent wrote:
>> On 3/14/2021 7:56 AM, Taxed and Spent wrote:
>>> On 3/14/2021 7:47 AM, Cindy Hamilton wrote:
>>>> On Sunday, March 14, 2021 at 10:35:19 AM UTC-4, Taxed and Spent wrote:
>>>>> On 3/14/2021 7:29 AM, Cindy Hamilton wrote:
>>>>>> On Sunday, March 14, 2021 at 9:54:54 AM UTC-4, Gary wrote:
>>>>>>> On 3/14/2021 8:55 AM, Cindy Hamilton wrote:
>>>>>>>> On Sunday, March 14, 2021 at 8:10:25 AM UTC-4, Gary wrote:
>>>>>>>>> Bruce wrote:
>>>>>>>>>> songbird wrote:
>>>>>>>>>>> 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.
>>>>>>>>> I've never removed skins either and never had to "core" a fresh tomato.
>>>>>>>>
>>>>>>>> You eat the nasty, hard, stem scar? Of course you do.
>>>>>>> Sigh.. I do cut out that stem connection in a small cone. That's not
>>>>>>> coring to me. (like an apple or winter tomato)
>>>>>>
>>>>>> Ah. That's commonly called "coring", even though the entire center
>>>>>> of the tomato isn't removed. There are any number of instructions
>>>>>> online for "how to core a tomato" that describe exactly what you do.
>>>>>> (It would appear that there are millions of people out there whose
>>>>>> mothers never taught them how to do that. Or much of anything.)
>>>>>>
>>>>>> Cindy Hamilton
>>>>>>
>>>>> Yes, people often say coring when the correct term is de-stemming.
>>>>>
>>>>> de-stemming and coring are two different things.
>>>>
>>>> De-stemming would be removing the stem. Unless one buys those
>>>> tomatoes still on the vine (like a bunch of grapes) or is using tomatoes
>>>> that are picked woefully underripe, the stem is gone. Removal of the
>>>> stem scar and underlying hard tissue is commonly called "coring".
>>>>
>>>> Cindy Hamilton
>>>>
>>>
>>>
>>> wrong.
>>>
>> Wrong as to usage. Not wrong that it is commonly used incorrectly.
>
> Please point me to a reference.
>
> Cindy Hamilton
>


I don't know of a reference off hand, but certainly many people call
removing the stem portion alone as "coring".

There is:

de-stemming (stem scar)
coring (entire core, seeds, liquid, fiber surrounding the seeds)
seeding (just the seeds and liquid, no fiber)

Each are different. But everybody uses any word they want these days,
not just here, so no point in arguing. But if you give someone in a
kitchen a task, now you have to explain what you want, since words have
lost specific meanings.


A griddle is not a flat top, either. LOL.

On 3/14/2021 8:29 AM, Ed Pawlowski wrote:
> On 3/14/2021 10:56 AM, Taxed and Spent wrote:
>> On 3/14/2021 7:47 AM, Cindy Hamilton wrote:
>>> On Sunday, March 14, 2021 at 10:35:19 AM UTC-4, Taxed and Spent wrote:
>>>> On 3/14/2021 7:29 AM, Cindy Hamilton wrote:
>>>>> On Sunday, March 14, 2021 at 9:54:54 AM UTC-4, Gary wrote:
>>>>>> On 3/14/2021 8:55 AM, Cindy Hamilton wrote:
>>>>>>> On Sunday, March 14, 2021 at 8:10:25 AM UTC-4, Gary wrote:
>>>>>>>> Bruce wrote:
>>>>>>>>> songbird wrote:
>>>>>>>>>> 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.
>>>>>>>> I've never removed skins either and never had to "core" a fresh
>>>>>>>> tomato.
>>>>>>>
>>>>>>> You eat the nasty, hard, stem scar? Of course you do.
>>>>>> Sigh.. I do cut out that stem connection in a small cone. That's not
>>>>>> coring to me. (like an apple or winter tomato)
>>>>>
>>>>> Ah. That's commonly called "coring", even though the entire center
>>>>> of the tomato isn't removed. There are any number of instructions
>>>>> online for "how to core a tomato" that describe exactly what you do.
>>>>> (It would appear that there are millions of people out there whose
>>>>> mothers never taught them how to do that. Or much of anything.)
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>> Yes, people often say coring when the correct term is de-stemming.
>>>>
>>>> de-stemming and coring are two different things.
>>> De-stemming would be removing the stem.Â* Unless one buys those
>>> tomatoes still on the vine (like a bunch of grapes) or is using tomatoes
>>> that are picked woefully underripe, the stem is gone.Â* Removal of the
>>> stem scar and underlying hard tissue is commonly called "coring".
>>>
>>> Cindy Hamilton
>>>
>>
>>
>> wrong.
>
>
> https://www.myrecipes.com/how-to/video/coring-tomato
>
> https://www.youtube.com/watch?v=x4K-...nnel=BlueApron
>
> https://www.loavesanddishes.net/how-to-core-a-tomato/
>


https://www.instructables.com/Easily...mato-Lifehack/

On Sunday, March 14, 2021 at 2:54:26 AM UTC-10, Cindy Hamilton wrote:
> On Saturday, March 13, 2021 at 6:11:31 PM UTC-5, 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
> It's called a pullman loaf or pain de mie:
>
> <https://en.wikipedia.org/wiki/Pullman_loaf>
>
> Cindy Hamilton

I don't need no stinkin' wiki article. Yoose sounds like a desperate housewife.

https://groups.google.com/g/rec.food...m/P6X_HGfcAQAJ

On Sun, 14 Mar 2021 09:40:34 -0400, jmcquown >
wrote:

>On 3/14/2021 8:54 AM, Cindy Hamilton wrote:
>> On Saturday, March 13, 2021 at 6:11:31 PM UTC-5, 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 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
>>
>> It's called a pullman loaf or pain de mie:
>>
>> <https://en.wikipedia.org/wiki/Pullman_loaf>
>>
>> Cindy Hamilton
>>
>Leave it to dsi1 to say "it's difficult to do this [cut the crust off]
>with Western bread because they're not baked in a square loaf". As you
>point out, the Japanese weren't the first to make (or cut the crust off)
>square loaves of bread.
>
>What any of that that has to do with coring tomatoes to make tomato
>juice, I dunno. <shrug>
>
>Jill

I remove the skins, cores, and seeds with my ancient Foley food mill,
belonged to my mom.
Even for a salad I remove the cores with a paring knife.
https://www.etsy.com/market/foley_food_mill

Bruce wrote:
> On Sun, 14 Mar 2021 09:40:34 -0400, jmcquown >
> wrote:
>
>> On 3/14/2021 8:54 AM, Cindy Hamilton wrote:
>>> On Saturday, March 13, 2021 at 6:11:31 PM UTC-5, dsi1 wrote:
>
>>>> 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
>>>
>>> It's called a pullman loaf or pain de mie:
>>>
>>> <https://en.wikipedia.org/wiki/Pullman_loaf>
>>>
>>> Cindy Hamilton
>>>
>> Leave it to dsi1 to say "it's difficult to do this [cut the crust off]
>> with Western bread because they're not baked in a square loaf". As you
>> point out, the Japanese weren't the first to make (or cut the crust off)
>> square loaves of bread.
>>
>> What any of that that has to do with coring tomatoes to make tomato
>> juice, I dunno. <shrug>
>
> Thread drift. It's normal. Soon this thread will be about
> hummingbirds.
>

<*SNIFF*>

On Sunday, March 14, 2021 at 12:47:55 PM UTC-4, dsi1 wrote:
> On Sunday, March 14, 2021 at 2:54:26 AM UTC-10, Cindy Hamilton wrote:
> > On Saturday, March 13, 2021 at 6:11:31 PM UTC-5, dsi1 wrote:

> > > 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
> > It's called a pullman loaf or pain de mie:
> >
> > <https://en.wikipedia.org/wiki/Pullman_loaf>
> >
> > Cindy Hamilton
> I don't need no stinkin' wiki article. Yoose sounds like a desperate housewife.
>
> https://groups.google.com/g/rec.food...m/P6X_HGfcAQAJ

Apparently, you've forgotten in the last three and a half years that
Pullman loaves are known in the West.

Cindy Hamilton

On Sunday, March 14, 2021 at 11:45:56 AM UTC-4, Taxed and Spent wrote:
> On 3/14/2021 8:10 AM, Cindy Hamilton wrote:
> > On Sunday, March 14, 2021 at 11:01:21 AM UTC-4, Taxed and Spent wrote:
> >> On 3/14/2021 7:56 AM, Taxed and Spent wrote:
> >>> On 3/14/2021 7:47 AM, Cindy Hamilton wrote:
> >>>> On Sunday, March 14, 2021 at 10:35:19 AM UTC-4, Taxed and Spent wrote:
> >>>>> On 3/14/2021 7:29 AM, Cindy Hamilton wrote:
> >>>>>> On Sunday, March 14, 2021 at 9:54:54 AM UTC-4, Gary wrote:
> >>>>>>> On 3/14/2021 8:55 AM, Cindy Hamilton wrote:
> >>>>>>>> On Sunday, March 14, 2021 at 8:10:25 AM UTC-4, Gary wrote:
> >>>>>>>>> Bruce wrote:
> >>>>>>>>>> songbird wrote:
> >>>>>>>>>>> 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.
> >>>>>>>>> I've never removed skins either and never had to "core" a fresh tomato.
> >>>>>>>>
> >>>>>>>> You eat the nasty, hard, stem scar? Of course you do.
> >>>>>>> Sigh.. I do cut out that stem connection in a small cone. That's not
> >>>>>>> coring to me. (like an apple or winter tomato)
> >>>>>>
> >>>>>> Ah. That's commonly called "coring", even though the entire center
> >>>>>> of the tomato isn't removed. There are any number of instructions
> >>>>>> online for "how to core a tomato" that describe exactly what you do.
> >>>>>> (It would appear that there are millions of people out there whose
> >>>>>> mothers never taught them how to do that. Or much of anything.)
> >>>>>>
> >>>>>> Cindy Hamilton
> >>>>>>
> >>>>> Yes, people often say coring when the correct term is de-stemming.
> >>>>>
> >>>>> de-stemming and coring are two different things.
> >>>>
> >>>> De-stemming would be removing the stem. Unless one buys those
> >>>> tomatoes still on the vine (like a bunch of grapes) or is using tomatoes
> >>>> that are picked woefully underripe, the stem is gone. Removal of the
> >>>> stem scar and underlying hard tissue is commonly called "coring".
> >>>>
> >>>> Cindy Hamilton
> >>>>
> >>>
> >>>
> >>> wrong.
> >>>
> >> Wrong as to usage. Not wrong that it is commonly used incorrectly.
> >
> > Please point me to a reference.
> >
> > Cindy Hamilton
> >
> I don't know of a reference off hand, but certainly many people call
> removing the stem portion alone as "coring".
>
> There is:
>
> de-stemming (stem scar)
> coring (entire core, seeds, liquid, fiber surrounding the seeds)
> seeding (just the seeds and liquid, no fiber)

That's not a reference. That's just you continuing to talk.

Cindy Hamilton

On Sun, 14 Mar 2021 09:40:34 -0400, jmcquown >
wrote:

>On 3/14/2021 8:54 AM, Cindy Hamilton wrote:
>> On Saturday, March 13, 2021 at 6:11:31 PM UTC-5, dsi1 wrote:

>>> 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
>>
>> It's called a pullman loaf or pain de mie:
>>
>> <https://en.wikipedia.org/wiki/Pullman_loaf>
>>
>> Cindy Hamilton
>>
>Leave it to dsi1 to say "it's difficult to do this [cut the crust off]
>with Western bread because they're not baked in a square loaf". As you
>point out, the Japanese weren't the first to make (or cut the crust off)
>square loaves of bread.
>
>What any of that that has to do with coring tomatoes to make tomato
>juice, I dunno. <shrug>

Thread drift. It's normal. Soon this thread will be about
hummingbirds.

--
The real Bruce posts with Eternal September