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

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?

Good question. I usually try to find a way to use the tomato paste before it
gets black.

>
> 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 add the 2 cups of onions to the mix. Can you realy have too many
onions?

BOB
>
> Dimitri

>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

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. I might have trouble there
because when local onions are in season the tend to be small, but later in the
year the onions in the store are often larger than the late summer varieties.
It's probably most likely that I will grab an onion out my onion bin and
started peeling and dicing. If it looks like I don't have enough I grab another
one and chop that up. If, OTOH, I am dicing away and happen to notice that I
seem to have a hell of a lot of onion for the size of the dish I am making I
might stop there, wrap up the rest of the onion and stick it in the fridge.

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?

Find a way to use it. A small batch of pasta sauce, even if it ends up
in the freezer. I wouldn't freeze it because I'd forget about it. If
not used immediately, I'd put it in a little jar with a dated label on
it indicating the date it was opened.

> 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?

Probably, but I might have eyeballed progress in the cutting and stuck
the rest in a glass jar for the fridge. I love to store stuff in glass
jars in the fridge. I have a boatload available (ask Becky -- er, maybe
don't).

> Dimitri
--
-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:
> 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?


What do I do, or what should I do? For the former, I generally put the
leftover covered in the fridge and throw it away later when it turns
blue and fuzzy. For the latter, I should use the tomato paste and the
onion in stir fry. Or I fudge with the recipe so I can use up all the
onions.


--Lia

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?


Slip some plastic wrap over the can, put it in the freezer.
Throw it in the trash six months later.

>
> 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?
>


Of course! You can never have too much onion!
(Actually it depends on the recipe. Most won't
suffer from an excess.)

gloria p

On 2-Dec-2004, "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

Tupperware/Gladware/etc.

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 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

"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?
>
> 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

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

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.

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??

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

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

On Fri, 03 Dec 2004 02:41:34 GMT, Puester >
wrote:

>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?
>
>
>Slip some plastic wrap over the can, put it in the freezer.
>Throw it in the trash six months later.

We have the same preservation technique! This routine also works with
chicken giblets.

Tara

Saerah wrote:
>
> Arri London wrote in message >...
> >
> >
> >Dave Smith wrote:
> >>
> >> 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.
> >
> >Have seen the other things but never looked for stuffing. One learns
> >something new every day...
>
> its just another way for food processors to take advantage of the fact that
> people think that it is hard to cook.
>
> --
> saerah
>

Ah well. They are told every day via advertising that it's complicated
and takes a long time to prepare a simple dinner. Also told that they
don't have time to cook. Apparently it works because all those nasty
products sell.