On Sun, 14 Mar 2021 05:55:41 -0700 (PDT), 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.

Not that you asked me, but now that I think about it, I don't eat that
part.

--
The real Bruce posts with Eternal September

On 3/14/2021 11:31 AM, Cindy Hamilton wrote:
> 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
>

True. But why is a tomato core different than an apple core?

As I said, the terms get mushed over time.

On Sun, 14 Mar 2021 11:29:02 -0700 (PDT), Cindy Hamilton
> wrote:

>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.

There are special bread pans for making round or square loaves. My
grandfather was a baker and won a prize for his bus bread.

--
The real Bruce posts with Eternal September

On Sunday, March 14, 2021 at 8:29:05 AM UTC-10, Cindy Hamilton wrote:
> 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

There are many kinds of bread sold in the US. The shokupan is the quintessential Japanese bread for making sandos. I already know that pullman loaves are sold in the US. My point was that the standard bread loaf sold in America is not made to slice off the crust. Since this is a cooking group, I'm assuming that people already know what a pullman loaf is - yoose is just a condescending miss smarty pants! And a fairly boring one too!

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.
> >

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.
> >

Umm, dsi1, the Japanese may sometimes cut the crusts off like English
sometimes do. It's not universal in either place. No, they do not
'design their bread' to lead to crust cutting in either Japan or the UK.

Gary wrote:

> 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.

dsi1 just picked out some tea sandwiches which are made to look pretty.
Tea sandwiches are a small treat.

In Japan, they use normal loaf pans just like we do. Having lived
there a long time, I assure you the main difference is a predilection
to under-done (we would call it doughy center) breads.

They also sometimes use bread machines which if single paddle, do look
a bit 'square'. Maybe he is confusing this 'square pan' with bread
machine bread looks for most models? Lets face it, the Japanese in
Japan, do not eat a lot of bread.

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 love my 2 pullmans! I wouldn't describe them as square though.

jmcquown wrote:

> 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

And the reboot where a younger Chekov's accent causes trouble with
'wictor wicktor two' (VV2).

Bruce wrote:

> On Sun, 14 Mar 2021 05:55:41 -0700 (PDT), 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.
>
> Not that you asked me, but now that I think about it, I don't eat that
> part.

Veggie broth bag for us.

On Thu, 11 Mar 2021 20:30:35 -0500, Boron Elgar wrote:

> On Thu, 11 Mar 2021 20:02:38 -0500, songbird >
> wrote:
>
>>BryanGSimmons wrote:
>>...
>>> Ever had a Bloody Mary made from freshly picked garden tomatoes?
>>
>> no, i don't drink much.
>>
>>
>> songbird
>
> I mix up version of them with everything but the vodka. Makes a
> refreshing drink

I make virgin Bloody Cesars several times a week. Clamato (clone),
worcestershire, hot sauce du jour, celery salt is the basic one.
But I mix it up with horseradish oil, peperoncini juice, smoked
salt, and other things..

-sw

On Sunday, March 14, 2021 at 7:58:32 PM UTC-4, cshenk wrote:
> Bruce wrote:
>
> > On Sun, 14 Mar 2021 05:55:41 -0700 (PDT), 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.
> >
> > Not that you asked me, but now that I think about it, I don't eat that
> > part.
>
> Veggie broth bag for us.

Bullion cubes come in veggie flavor now, too (if you're ever in a hurry).