>Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
>paste. You open a small can and spoon the tablespoon. What do you do with
>the rest of the can?

That's why I buy the tomato paste in the tube -and I refrigerate the tube.

>The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions and
>find you've got 2 cups. Do you just use them anyway?

I never measure onions. I put in as many as I feel like.

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

On 03 Dec 2004 01:29:48 GMT, oaway (Joelle) wrote:

>>Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
>>paste. You open a small can and spoon the tablespoon. What do you do with
>>the rest of the can?
>
>That's why I buy the tomato paste in the tube -and I refrigerate the tube.

Okay, I give: whereinheck do you find tomato paste in a tube? I mean,
is it a common USA-ian type supermarket item?

Personally, I've always used the amount I needed, then scraped the
rest of the contents of the can into a ziplock baggie and put it in
the freezer. It's not hard to hack a few frozen pieces off later.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Dimitri wrote:

> Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
> paste. You open a small can and spoon the tablespoon. What do you do with
> the rest of the can?
>
> The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions and
> find you've got 2 cups. Do you just use them anyway?

yep. The old rule was measure with a micrometer, mark with chalk, cut
with an axe.

Pastorio

Terry Pulliam Burd wrote:
>
> On 03 Dec 2004 01:29:48 GMT, oaway (Joelle) wrote:
>
> >>Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
> >>paste. You open a small can and spoon the tablespoon. What do you do with
> >>the rest of the can?
> >
> >That's why I buy the tomato paste in the tube -and I refrigerate the tube.
>
> Okay, I give: whereinheck do you find tomato paste in a tube? I mean,
> is it a common USA-ian type supermarket item?
>


Yes. If nowhere else, Cost Plus (and probably Trader Joe's)
has it. I just noticed it in Albertson's, top shelf above the
canned tomato products.

I am always jealous, when we are in Sweden, to see all the
party spreads--cheeses, seafood spreads, mustard,ketchup,
and other various sauces in the tubes.

gloria p

"Terry Pulliam Burd" > wrote in message
...
> On 03 Dec 2004 01:29:48 GMT, oaway (Joelle) wrote:
>
> >>Ok so you have a recipe that calls for a Tablespoon of oh lets say
tomato
> >>paste. You open a small can and spoon the tablespoon. What do you do
with
> >>the rest of the can?
> >
> >That's why I buy the tomato paste in the tube -and I refrigerate the
tube.
>
> Okay, I give: whereinheck do you find tomato paste in a tube? I mean,
> is it a common USA-ian type supermarket item?

I can find the tubes in the "regular" supermarkets (i.e., not only in the
"gourmet" supermarkets like Central Market) in my area--Kroger, H-E-B,
Randall's, etc. (Of course, these "regular" supermarkets also carry
international items that supermarkets in many other areas around the country
don't seem to carry.)

Mary

"Terry Pulliam Burd" > wrote in message
...
> On 03 Dec 2004 01:29:48 GMT, oaway (Joelle) wrote:
>
>>>Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
>>>paste. You open a small can and spoon the tablespoon. What do you do
>>>with
>>>the rest of the can?
>>
>>That's why I buy the tomato paste in the tube -and I refrigerate the tube.
>
> Okay, I give: whereinheck do you find tomato paste in a tube? I mean,
> is it a common USA-ian type supermarket item?
>
> Personally, I've always used the amount I needed, then scraped the
> rest of the contents of the can into a ziplock baggie and put it in
> the freezer. It's not hard to hack a few frozen pieces off later.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA


The tomato paste in the tube is right near the anchovy paste in the tube. At
least it is in my local supermarket. It's not sold refrigerated, and it
might not be near the canned paste. Try the italian specialty food section,
or maybe the sardines.

A tube isn't good if you need a lot, though, like 1/2 a cup.

-T

On Fri, 03 Dec 2004 00:32:54 GMT, "Dimitri"
> wrote:

> Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
> paste. You open a small can and spoon the tablespoon. What do you do with
> the rest of the can?

I forget where I read or saw it on TV, but the suggestion
was to use a squirt of catsup when all you need is a little
tomato paste or sauce. I've done that many times since and
it works.
>
> The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions and
> find you've got 2 cups. Do you just use them anyway?
>

If I wasn't good at judging quantities and didn't have any
use for the leftover onion, diced or not... I'd use it.


sf
Practice safe eating - always use condiments

"Dimitri" > wrote in message
. com...
> Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
> paste. You open a small can and spoon the tablespoon. What do you do
> with the rest of the can?
>
> The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions and
> find you've got 2 cups. Do you just use them anyway?
>
> Dimitri
>
The tomato paste has been a problem until I recently found the paste in a
tube. Onions, celery, carrots, I eyeball as I go along and stop chopping
before I have too much. I take the stubs of onions, celery, carrots and
toss them in a bag in the freezer. When I'm ready to make broth or stock
for soup I just pull out what I need. These vegetables get strained out of
the liquid and thrown away anyway, so it doesn't make any difference that
they are all different shapes and sizes.
Janet

"Dimitri" > wrote in message
. com...
> Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
> paste. You open a small can and spoon the tablespoon. What do you do
> with the rest of the can?
>
> The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions and
> find you've got 2 cups. Do you just use them anyway?
>
> Dimitri
>
The tomato paste has been a problem until I recently found the paste in a
tube. Onions, celery, carrots, I eyeball as I go along and stop chopping
before I have too much. I take the stubs of onions, celery, carrots and
toss them in a bag in the freezer. When I'm ready to make broth or stock
for soup I just pull out what I need. These vegetables get strained out of
the liquid and thrown away anyway, so it doesn't make any difference that
they are all different shapes and sizes.
Janet

"Dimitri" > wrote in message .com>...
> Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
> paste. You open a small can and spoon the tablespoon. What do you do with
> the rest of the can?

Spoon the rest into a ziploc and freeze it - works like a charm.

>
> The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions and
> find you've got 2 cups. Do you just use them anyway?
>

I never follow a recipe. I just add what looks good. In this case,
I'd probably dice 1 medium onion and add the whole thing.

-L.

"Dimitri" > wrote in message .com>...
> Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
> paste. You open a small can and spoon the tablespoon. What do you do with
> the rest of the can?

Spoon the rest into a ziploc and freeze it - works like a charm.

>
> The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions and
> find you've got 2 cups. Do you just use them anyway?
>

I never follow a recipe. I just add what looks good. In this case,
I'd probably dice 1 medium onion and add the whole thing.

-L.

On 2004-12-03, Dimitri > wrote:

> the rest of the can?

Buy in tubes.

http://www.pennmac.com/items/113


> find you've got 2 cups. Do you just use them anyway?

Yep. No such thing as too much onion.

nb

"Dimitri" > wrote in message
. com...
> Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
> paste. You open a small can and spoon the tablespoon. What do you do
with
> the rest of the can?
>
> The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions and
> find you've got 2 cups. Do you just use them anyway?
>
> Dimitri
>

Tomato paste, I buy the tube. Never have to worry about that whole what do I
do with the rest thing again. Just use what you need and refrigerate the
rest. Of course, I use it at least a couple times a month.
Onions, well, I don't think I've ever measured them out! lol I usually just
"eye" what I have and go with it. Of course, there's always the option of
not chopping both full onions too...chop 1 1/2 and wrap the rest of the
onion and use it for sandwiches the next day!

kimberly

"Terry Pulliam Burd" > wrote in message
...
> On 03 Dec 2004 01:29:48 GMT, oaway (Joelle) wrote:
>
> >>Ok so you have a recipe that calls for a Tablespoon of oh lets say
tomato
> >>paste. You open a small can and spoon the tablespoon. What do you do
with
> >>the rest of the can?
> >
> >That's why I buy the tomato paste in the tube -and I refrigerate the
tube.
>
> Okay, I give: whereinheck do you find tomato paste in a tube? I mean,
> is it a common USA-ian type supermarket item?

I can't remember where you live, but Albertson's, Trader joe's (sometimes,
not always) and a couple of the newer/larger Von's carry it here.

>
> Personally, I've always used the amount I needed, then scraped the
> rest of the contents of the can into a ziplock baggie and put it in
> the freezer. It's not hard to hack a few frozen pieces off later.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"

"Terry Pulliam Burd" > wrote in message
...
> On 03 Dec 2004 01:29:48 GMT, oaway (Joelle) wrote:
>
> >>Ok so you have a recipe that calls for a Tablespoon of oh lets say
tomato
> >>paste. You open a small can and spoon the tablespoon. What do you do
with
> >>the rest of the can?
> >
> >That's why I buy the tomato paste in the tube -and I refrigerate the
tube.
>
> Okay, I give: whereinheck do you find tomato paste in a tube? I mean,
> is it a common USA-ian type supermarket item?

I can't remember where you live, but Albertson's, Trader joe's (sometimes,
not always) and a couple of the newer/larger Von's carry it here.

>
> Personally, I've always used the amount I needed, then scraped the
> rest of the contents of the can into a ziplock baggie and put it in
> the freezer. It's not hard to hack a few frozen pieces off later.
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"

In article > ,
"Dimitri" > wrote:

> Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
> paste. You open a small can and spoon the tablespoon. What do you do with
> the rest of the can?

Freeze it.

>
> The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions and
> find you've got 2 cups. Do you just use them anyway?

I would. ;-)

>
> Dimitri
>
>
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article > ,
"Dimitri" > wrote:

> Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
> paste. You open a small can and spoon the tablespoon. What do you do with
> the rest of the can?

Freeze it.

>
> The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions and
> find you've got 2 cups. Do you just use them anyway?

I would. ;-)

>
> Dimitri
>
>
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

"Dimitri" > wrote in
. com:

> Ok so you have a recipe that calls for a Tablespoon of oh lets say
> tomato paste. You open a small can and spoon the tablespoon. What do
> you do with the rest of the can?

Can we say it calls for 2 tablespoons instead? From the rest of the
responses I can't tell if this is something available in the US, but at
the supermarket here (Penrith, NSW, Australia) I can buy a box of 4 x 50g
sachets of tomato paste. Each sachet is equivalent to about 2 tablespoons
(Australian so 20ml). That's how I buy it. The sachets store at room
temp. I don't think I've ever only had to use part of a sachet.If the
recipe really only called for 1 tablespoon I might decide to see how it
tasted with 2, make a double quantity or toss the rest of the sachet. I
could try storing it in the fridge but that little amount would probably
get thrown out later on.

>
> The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions
> and find you've got 2 cups. Do you just use them anyway?

I'd just use them, probably. If I really thought it was going to be a
problem, I might pop them into a container and put them in the fridge to
use in the next meal, or a salad or something.

Rhonda Anderson
Cranebrook, NSW, Australia

"Dimitri" > wrote in
. com:

> Ok so you have a recipe that calls for a Tablespoon of oh lets say
> tomato paste. You open a small can and spoon the tablespoon. What do
> you do with the rest of the can?

Can we say it calls for 2 tablespoons instead? From the rest of the
responses I can't tell if this is something available in the US, but at
the supermarket here (Penrith, NSW, Australia) I can buy a box of 4 x 50g
sachets of tomato paste. Each sachet is equivalent to about 2 tablespoons
(Australian so 20ml). That's how I buy it. The sachets store at room
temp. I don't think I've ever only had to use part of a sachet.If the
recipe really only called for 1 tablespoon I might decide to see how it
tasted with 2, make a double quantity or toss the rest of the sachet. I
could try storing it in the fridge but that little amount would probably
get thrown out later on.

>
> The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions
> and find you've got 2 cups. Do you just use them anyway?

I'd just use them, probably. If I really thought it was going to be a
problem, I might pop them into a container and put them in the fridge to
use in the next meal, or a salad or something.

Rhonda Anderson
Cranebrook, NSW, Australia

In article >, Rhonda
Anderson > wrote:

> "Dimitri" > wrote in
> . com:
>
> > Ok so you have a recipe that calls for a Tablespoon of oh lets say
> > tomato paste. You open a small can and spoon the tablespoon. What do
> > you do with the rest of the can?
>
> Can we say it calls for 2 tablespoons instead? From the rest of the
> responses I can't tell if this is something available in the US, but at
> the supermarket here (Penrith, NSW, Australia) I can buy a box of 4 x 50g
> sachets of tomato paste. Each sachet is equivalent to about 2 tablespoons
> (Australian so 20ml). That's how I buy it. The sachets store at room

Cool. I've seen tubes here (like toothpaste), but mostly we buy tomato
paste in 6-ounce or 12-ounce cans.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

"Dimitri" > wrote in message
. com...
> Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
> paste. You open a small can and spoon the tablespoon. What do you do
with
> the rest of the can?
>
> The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions and
> find you've got 2 cups. Do you just use them anyway?
>
> Dimitri
>
>

For tomato paste, 2 options. Yuo can buy it in a tube and squeeze out just
what you need - the remainder keeps for months in the fridge. You can also
get powdered tomatoes that add a nice tomato flavor and of course they keep
forever. I got mine from either Penzey's or that other spice place in the
same city.

For onions, many recipes do not require a precise amount so I'd use them
all. Or throw the extra away - big deal! But I use onions so often that some
chopped onions never stay in the fridge for long.


--
Peter Aitken

Remove the crap from my email address before using.

Dimitri wrote:

>Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
>paste. You open a small can and spoon the tablespoon. What do you do with
>the rest of the can?
>
>The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions and
>find you've got 2 cups. Do you just use them anyway?
>
>Dimitri
>
>
>
>
I saw this in a bookstore last week on Amelia Island....cute book.

Half a Can of Tomato Paste and Other Culinary Dilemmas: A Cookbook
By Jean Anderson
<http://www.fetchbook.co.uk/search_Jean_Anderson/searchBy_Author.html>,
Ruth Buchan
<http://www.fetchbook.co.uk/search_Ruth_Buchan/searchBy_Author.html>
Book / 346 Pages / Harper & Row / January 1980 /

Bubba

--
You wanna measure, or you wanna cook?



--
You wanna measure, or you wanna cook?

Dimitri wrote:

>Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
>paste. You open a small can and spoon the tablespoon. What do you do with
>the rest of the can?
>
>The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions and
>find you've got 2 cups. Do you just use them anyway?
>
>Dimitri
>
>
>
>
I saw this in a bookstore last week on Amelia Island....cute book.

Half a Can of Tomato Paste and Other Culinary Dilemmas: A Cookbook
By Jean Anderson
<http://www.fetchbook.co.uk/search_Jean_Anderson/searchBy_Author.html>,
Ruth Buchan
<http://www.fetchbook.co.uk/search_Ruth_Buchan/searchBy_Author.html>
Book / 346 Pages / Harper & Row / January 1980 /

Bubba

--
You wanna measure, or you wanna cook?



--
You wanna measure, or you wanna cook?

"Dave Smith" > wrote in message
...
>
> Dimitri wrote:
>
>> Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
>> paste. You open a small can and spoon the tablespoon. What do you do
>> with
>> the rest of the can?
>
> I put the cap back on the tube and store it in the fridge :-)
>
>>
>> The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions
>> and
>> find you've got 2 cups. Do you just use them anyway?
>
> If I were to actually measure the onions I was adding I might try packing
> them
> tighter so that 2 cups of diced onion would fit into 1 1/2 cups :-)
>
> I can't recall any recipes that call for a measured amount of onion. They
> usually say to use small, medium or large onions, but that leaves you the
> chore
> of classifying them as small. medium or large.

Look on the back of a Turkey stuffing box.

Dimitri

"Dave Smith" > wrote in message
...
>
> Dimitri wrote:
>
>> Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
>> paste. You open a small can and spoon the tablespoon. What do you do
>> with
>> the rest of the can?
>
> I put the cap back on the tube and store it in the fridge :-)
>
>>
>> The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions
>> and
>> find you've got 2 cups. Do you just use them anyway?
>
> If I were to actually measure the onions I was adding I might try packing
> them
> tighter so that 2 cups of diced onion would fit into 1 1/2 cups :-)
>
> I can't recall any recipes that call for a measured amount of onion. They
> usually say to use small, medium or large onions, but that leaves you the
> chore
> of classifying them as small. medium or large.

Look on the back of a Turkey stuffing box.

Dimitri

> I've seen tubes here (like toothpaste), but mostly we buy tomato
>paste in 6-ounce or 12-ounce cans.
>
>Barb

It would be extremely rare I'd cook something where I'd not use the entire 6
ounce can... but on those rare occasions I'd use only a spoonful (can't
remember the last time) bear in mind tomato paste blended with four parts water
makes an excellent base for tomato soup, or bloody marys. Many a cold winter
night I've enjoyed a big piping hot bowlful of tomato egg drop soup and/or a
bloody mary prepared from a 6 ounce can of tomato paste. Sometimes I get the
soy and Worcestershire sauce mixed up... bloody marys are pretty good with soy
sauce. One day I'm gonna try blending the tomato paste with 4 parts vodka,
screw the water.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Dimitri wrote:
> Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
> paste >>


I have a book - "Half a Can of Tomato Paste & Other Culinary Dilemmas". Jean
Anderson & Ruth Buchan, Harper & Row, 1980

Not really very useful or interesting. Mostly just a random recipie
collection.

michael

"PENMART01" > wrote in message
...

<Snip>

.. One day I'm gonna try blending the tomato paste with 4 parts vodka,
> screw the water.
>

LOL - Stop it I'm at work and people are looking.

:-)

Dimitri

"PENMART01" > wrote in message
...

<Snip>

.. One day I'm gonna try blending the tomato paste with 4 parts vodka,
> screw the water.
>

LOL - Stop it I'm at work and people are looking.

:-)

Dimitri

Dimitri wrote:

> Ok so you have a recipe that calls for a Tablespoon of oh lets say
> tomato paste. You open a small can and spoon the tablespoon. What
> do you do with the rest of the can?

Tomato paste is usually not a problem for me, I eat pasta with some
sort of tomato sauce on a regular basis. For those who do have a
problem, they make tomato paste in a tube that keeps much better. I
don't know how the price works out though.

> The recipe calls for 1 1/2 cup of onions. You slice and dice 2
> onions and find you've got 2 cups. Do you just use them anyway?

I hate onions, so not a problem for me



Brian

>From: "skoonj"
>Date: 12/2/04 7:17 PM Alaskan Standard Time
>Message-id: >
>
>
>"Terry Pulliam Burd" > wrote in message
.. .
>> On 03 Dec 2004 01:29:48 GMT, oaway (Joelle) wrote:
>>
>>>>Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
>>>>paste. You open a small can and spoon the tablespoon. What do you do
>>>>with
>>>>the rest of the can?
>>>
>>>That's why I buy the tomato paste in the tube -and I refrigerate the tube.
>>
>> Okay, I give: whereinheck do you find tomato paste in a tube? I mean,
>> is it a common USA-ian type supermarket item?
>>
>> Personally, I've always used the amount I needed, then scraped the
>> rest of the contents of the can into a ziplock baggie and put it in
>> the freezer. It's not hard to hack a few frozen pieces off later.
>>
>> Terry "Squeaks" Pulliam Burd
>> AAC(F)BV66.0748.CA
>
>
>The tomato paste in the tube is right near the anchovy paste in the tube. At
>least it is in my local supermarket. It's not sold refrigerated, and it
>might not be near the canned paste. Try the italian specialty food section,
>or maybe the sardines.
>
>A tube isn't good if you need a lot, though, like 1/2 a cup.
>
>-T

I was frustrated by this not long ago and adapted by using a food "tube"
designed for cyclists and campers. It looks a bit like a clear empty
toothpaste tube, except the flat end (the end without the lid) is unsealed.
You fill the tube with whatever (in this case, tomato paste, although it was
originally designed for things like peanutbutter and energy goo), fold it over
and snap the sealing clip on the end. When you're done with the tomato paste
you used, clean the tube out and use it again. Cheaper than buying the tube of
paste from the grocery store. I've used it for all sorts of paste-type
leftovers. You can find them at your local outdoors shop -- camping supplies,
fishing supplies, cycling supplies, etc. I believe it's made by Coleman, but I
could be wrong.

Alexis.

>From: "skoonj"
>Date: 12/2/04 7:17 PM Alaskan Standard Time
>Message-id: >
>
>
>"Terry Pulliam Burd" > wrote in message
.. .
>> On 03 Dec 2004 01:29:48 GMT, oaway (Joelle) wrote:
>>
>>>>Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
>>>>paste. You open a small can and spoon the tablespoon. What do you do
>>>>with
>>>>the rest of the can?
>>>
>>>That's why I buy the tomato paste in the tube -and I refrigerate the tube.
>>
>> Okay, I give: whereinheck do you find tomato paste in a tube? I mean,
>> is it a common USA-ian type supermarket item?
>>
>> Personally, I've always used the amount I needed, then scraped the
>> rest of the contents of the can into a ziplock baggie and put it in
>> the freezer. It's not hard to hack a few frozen pieces off later.
>>
>> Terry "Squeaks" Pulliam Burd
>> AAC(F)BV66.0748.CA
>
>
>The tomato paste in the tube is right near the anchovy paste in the tube. At
>least it is in my local supermarket. It's not sold refrigerated, and it
>might not be near the canned paste. Try the italian specialty food section,
>or maybe the sardines.
>
>A tube isn't good if you need a lot, though, like 1/2 a cup.
>
>-T

I was frustrated by this not long ago and adapted by using a food "tube"
designed for cyclists and campers. It looks a bit like a clear empty
toothpaste tube, except the flat end (the end without the lid) is unsealed.
You fill the tube with whatever (in this case, tomato paste, although it was
originally designed for things like peanutbutter and energy goo), fold it over
and snap the sealing clip on the end. When you're done with the tomato paste
you used, clean the tube out and use it again. Cheaper than buying the tube of
paste from the grocery store. I've used it for all sorts of paste-type
leftovers. You can find them at your local outdoors shop -- camping supplies,
fishing supplies, cycling supplies, etc. I believe it's made by Coleman, but I
could be wrong.

Alexis.

>"skoonj"
>>
>>The tomato paste in the tube is right near the anchovy paste in the tube. At

The price per ounce for tube paste is double that of an entire six ounce can.
Hint for yoose pinheads... before buying tube paste if you don't know what to
do with the left over canned paste toss it, or simply shove it up your dumb
ass.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Arri London wrote:

>
> >
> >
> > Look on the back of a Turkey stuffing box.
> >
> > Dimitri
>
> Stuffing comes in a box??

Stouffer's Stove Top Stuffing comes to mind. Who would have thought that someone
could market something that is usually made primarily from leftovers (stale
bread)? But what the heck, we have instant mashed potatoes, minute rice,
prepackaged salads and pancake mix.

Dimitri wrote:
>
> "Dave Smith" > wrote in message
> ...
> >
> > Dimitri wrote:
> >
> >> Ok so you have a recipe that calls for a Tablespoon of oh lets say tomato
> >> paste. You open a small can and spoon the tablespoon. What do you do
> >> with
> >> the rest of the can?
> >
> > I put the cap back on the tube and store it in the fridge :-)
> >
> >>
> >> The recipe calls for 1 1/2 cup of onions. You slice and dice 2 onions
> >> and
> >> find you've got 2 cups. Do you just use them anyway?
> >
> > If I were to actually measure the onions I was adding I might try packing
> > them
> > tighter so that 2 cups of diced onion would fit into 1 1/2 cups :-)
> >
> > I can't recall any recipes that call for a measured amount of onion. They
> > usually say to use small, medium or large onions, but that leaves you the
> > chore
> > of classifying them as small. medium or large.
>
> Look on the back of a Turkey stuffing box.
>
> Dimitri

Stuffing comes in a box??

Arri London wrote:
>
> Dimitri wrote:

> > Look on the back of a Turkey stuffing box.

> Stuffing comes in a box??

Sure. You don't have to use it, but of course it's available.
Cubes of toasted bread with seasonings. Also comes in bags.

nancy

tomato paste add spices and a little water. micro it and dip warm bread
in it. only a thin person would ever think of freezeing it.

tomato paste add spices and a little water. micro it and dip warm bread
in it. only a thin person would ever think of freezeing it.

my brother would have made a sandwich of the onins, there come and
breath on me. thats why his name is dick.

In article >, Terry Pulliam
Burd > wrote:

> Okay, I give: whereinheck do you find tomato paste in a tube? I mean,
> is it a common USA-ian type supermarket item?

I have seen it in supermarkets. More common in the upscale places and
in Italian deli markets. And you gonna send me your new address or not?
Time's running out.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton