Sheldon wrote:
>
> wrote:
> > I like the snot and seeds. Freezing won't work well, the flavor will
> > suffer, the mandolin won't dice, I tried the pulse on food processor
> > but it only purrees and would not dice.
> >
> > HELP. I can't believe the japanese haven't made a ginsu tomatoe dicer
> > with a motor. WOW.
> >
> > I didn't think this would be an easy solution. Oh well.
>
> There most certainly are specialized commercial motorized vegetable
> prep machines that will make short work of this job, how do you think
> the salsa manufacturers produce all those tons of product... but you'd
> not like the price of those sort of food processors. For once a year
> home use you prttty much need to do most of the work by hand. Anyway,
> what will you do with 500 pounds of fresh salsa... it'll certainly
> spoil long before you eat your way through the first 10 pounds.
>
> Sheldon

Right, commercial production level machines for tens of thousands of
dollars. The $100 or so commercial potato dicer stands a good chance of
working if you blanch and skin the tomatoes first.

The big stuff:

http://www.urschel.com/foods.php?foo..._name=Tomatoes
http://www.urschel.com/machines.php?mid=26

The small stuff:

http://www.instawares.com/Easy-Dicer...79BF82C0FA0110

Find that small one at a used restaurant supply place (or pay the $400)
and you're in business.

Pete C.

"Pete C." > wrote in message
...
> ms_peacock wrote:

>> >
>> > Last time I looked at the grocery store there was an abundance of
>> > frozen
>> > tomato products.
>> >
>> > Pete C.
>>
>> Cooked tomato products. A slight difference.
>>
>> Ms P
>
> Some minimally cooked, basically just blanched.
>
> Pete C.

Your stores must carry some really different products. What brands and
types of products are these? There are no minimally cooked tomato products
in the frozen cases in my stores. As a matter of fact my stores don't carry
any kind of frozen tomato products. They only have frozen foods with
tomatoes as an ingredient.

Ms P

Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>> Cuisinart food processor has a 6mm and maybe an 8mm julienne disk. Cut
>> the tomatoes in half from top to bottom, cut out the stem and most of
>> the core, and drop the halves in the processor chute.
>
>> I would just use a sharp knife and Git R Done.
>>
>> Bob
>
>
> Have you actually used those julienne disks, Dude? For tomatoes? I
> cannot conceive of that method being a viable option for what the OP
> wants. Those disks want something with substance - root vegetables,
> firm vegetables. Tomatoes would have him inventing new words, Sport.
> Larry the Cable Guy's got a better plan.


I have used them to chop... onions, I think. I don't use the Cuisinart
much because it's too hard to clean.

Doncha think the 8mm disk would tear the tomatoes into right-sized pieces?

(I almost mistyped 'disk'. The spell checker thought it was fine; glad
I caught it.)

Best regards,
Bob

zxcvbob wrote:

> I have used them to chop... onions, I think. I don't use the Cuisinart
> much because it's too hard to clean.
>
My Cuisinart bowl, lid and blade go right into the dishwasher. Couldn't
be easier

Goomba38 wrote:
> zxcvbob wrote:
>
>> I have used them to chop... onions, I think. I don't use the
>> Cuisinart much because it's too hard to clean.
>>
> My Cuisinart bowl, lid and blade go right into the dishwasher. Couldn't
> be easier


Dishwasher?

Bob

zxcvbob wrote:
> Goomba38 wrote:
>> zxcvbob wrote:
>>
>>> I have used them to chop... onions, I think. I don't use the
>>> Cuisinart much because it's too hard to clean.
>>>
>> My Cuisinart bowl, lid and blade go right into the dishwasher.
>> Couldn't be easier
>
>
> Dishwasher?
>
> Bob
Cuisinartwasher too.

500 tomatoes isn't commercial here, it's just a weekend of salsa :-)

wrote:
> Lets say you have 500 pounds of tomatoes hypothetically and want to
> transform it to salsa. Is there a machine that can chop them up nice
> and small, maybe even control the size of the dice too? My food
> processor is pureying (sp) them. I don't want to prep the tomatoes in
> any way other than removing the stem are and tip maybe.
>
> I don't think this is an easy problem to solve.
>
> Thanks!!!

You've had some good suggestions, but what I can't fathom is why you would
want to make that much salsa!

Jill

jmcquown > wrote:
>
>You've had some good suggestions, but what I can't fathom is why you would
>want to make that much salsa!

You oughta see the size of the bag of corn chips
she bought at Costco...

--Blair

wrote:
> Lets say you have 500 pounds of tomatoes hypothetically and want to
> transform it to salsa. Is there a machine that can chop them up nice
> and small, maybe even control the size of the dice too? My food
> processor is pureying (sp) them. I don't want to prep the tomatoes in
> any way other than removing the stem are and tip maybe.

When I worked at Taco Hell yonks ago, we had something like a
wall-mounted vegomatic-- it looked something like those wall mounted can
crushers, but with interchangeable blades (I think the one we used for
tomatoes was about 1/2 inch, and the ones for onions maybe 1/4 inch).

Here's a tabletop model: http://tinyurl.com/q67s2 (3/8") or
http://tinyurl.com/msryn (1/2").


becca
--
"I like that people say it's harder to quit smoking than to kick heroin.
This makes me feel really good because now I know I can develop a heroin
addiction and quit it. Obviously I'll be able to." -Pamie

> wrote in message
oups.com...
> Lets say you have 500 pounds of tomatoes hypothetically... <snip>

Well, since this is only hypothetical, what are the limits to our
speculations? Can we postulate a food-replicating device such as in Star
Trek, which will take your 500 tomatoes, turn them into energy, and then
make 5000 bars of chocolate liqueur out of them? Or, for that matter,
anything you want out of them. Even salsa.

Hypothetically, of course.

>..and how the hell do you peel all those skin off them for making
>salsa? Good luck!

Blanch them.

In article >, Mitch@...
wrote:

> >..and how the hell do you peel all those skin off them for making
> >salsa? Good luck!
>
> Blanch them.

Yes.

Blanching and peeling is easy.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

On Oct 23, 3:18?pm, Omelet > wrote:
> In article >, Mitch@...
> wrote:
>
> > >..and how the hell do you peel all those skin off them for making
> > >salsa? Good luck!
>
> > Blanch them.
>
> Yes.
>
> Blanching and peeling is easy.

Yeah , right... for a couple dozen tomatoes... let me see your fingers
after those 500 tomatoes. Oh, they fell off. LOL

Anyway, it's just stupid to prepare 500 tomatoes worth of salsa unless
it's being done commercially... most will spoil before the typical
household can eat all those gallons of salsa

Mitch wrote:
> >..and how the hell do you peel all those skin off them for making
> >salsa?
>
> Blanch them.

You've obviously never blanched 500 tomatoes... it's obvious you've
never blanced one tomato.

In article .com>,
Sheldon > wrote:

> On Oct 23, 3:18?pm, Omelet > wrote:
> > In article >, Mitch@...
> > wrote:
> >
> > > >..and how the hell do you peel all those skin off them for making
> > > >salsa? Good luck!
> >
> > > Blanch them.
> >
> > Yes.
> >
> > Blanching and peeling is easy.
>
> Yeah , right... for a couple dozen tomatoes... let me see your fingers
> after those 500 tomatoes. Oh, they fell off. LOL
>
> Anyway, it's just stupid to prepare 500 tomatoes worth of salsa unless
> it's being done commercially... most will spoil before the typical
> household can eat all those gallons of salsa

I presume that he's doing it for a party or some such?
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

On Oct 24, 1:51?pm, Janet Baraclough >
wrote:
> The message >
> from Omelet > contains these words:
>
>
>
>
>
> > In article .com>,
> > Sheldon > wrote:
> > > On Oct 23, 3:18?pm, Omelet > wrote:
> > > > In article >, Mitch@...
> > > > wrote:
>
> > > > > >..and how the hell do you peel all those skin off them for making
> > > > > >salsa? Good luck!
>
> > > > > Blanch them.
>
> > > > Yes.
>
> > > > Blanching and peeling is easy.
>
> > > Yeah , right... for a couple dozen tomatoes... let me see your fingers
> > > after those 500 tomatoes. Oh, they fell off. LOL
>
> Just wear rubber gloves. That way your fingers can stand more heat
> and the hotter the water is, the easier the skins slip off the tomatoes.

Obviously you never peeled tomatoes.... has nothing to do with heat
because after blanching the tomatoes need to be plunged into ice water
or you ain't gonna peel anything, so the tomatoes will be cold... but
after about two dozen tomatoes your fingers will ache so bad from
peeling bits of skin they'll go numb, they'll feel like they fell
off. Anyone thinks blanched tomato skin peels right off in one piece
has never tried it, and it's near impossible to pick at the skins
while wearing rubber gloves. You've never done this, no way, no how.

Commercial canneries have special conveyerized machines that after
blanching and being chilled the skins are blown off with compressed
air.

Once again, it's not rational to attempt blanching and peeling 500
tomatoes for salsa at home. Fresh salsa doesn't keep well, after
about ten days in the fridge it will spoil. It's obvious to me that
at this time of year someone gathered up the remains of their tomato
crop and figured to make salsa... I'd maybe make a couple of quarts of
salsa and use the remainder for sauce. Depending on the recipe (there
are other ingredients besides tomatoes) five hundred average sized
tomatoes would produce about ten gallons of salsa, probably more but
I'm being conservative. The recipes I just looked up use three large
tomatoes to make two cups of salsa... that's 48 tomatoes per gallon,
so I estimate darn good... I've done this end of season tomato gig
many times. And then not very many folks have a fridge large enough
to hold 10 one gallon jars... I know this how, was a long time ago
someone claimed to keep like 18 gallons of iced tea in their fridge
for a picnic.... just so happened I had a whole lot of empty 1 gallon
Carlo Rossi jugs in my garage... no matter how I tried all I could fit
was nine into the fridge portion of my 21 cu ft refrigerator freezer.

Sheldon

On Oct 24, 5:37?pm, Sqwertz > wrote:
> On Tue, 23 Oct 2007 14:18:17 -0500, Omelet wrote:
> > In article >, Mitch@...
> > wrote:
>
> >>>..and how the hell do you peel all those skin off them for making
> >>>salsa? Good luck!
>
> >> Blanch them.
>
> > Yes.
>
> > Blanching and peeling is easy.
>
> It doesn't work on some tomatoes - especially those that you get
> at the supermarket nowdays - grown with tougher skins.
>
> I use a serrated vegetable peeler if I want to get the skins off.
> Much easier, and it doesn't cook the tomatoes at all.

When I want salsa I go into my garden and pick a couple dozen extra
ripe romas, a fat jalapeno, a green bell, and a fistful of flat leaf
parsley (I hate cilantro), I don't grow onions or garlic so I have
store bought inside. I just chop everything up by hand... I don't
bother peeling the tomatoes... with some corn niblets and dark red
kidney beans tossed in I can't detect any tomato skins... with romas I
don't even core them, and with munching crispy tortilla chips you
certainly won't feel any skins, and by the third margarita you won't
feel.

Sheldon

How about using a tennis racket, restrung with piano wire? (that might
be kind of fun, actually) HTH ;-)

Bob

On Oct 24, 7:19?pm, zxcvbob > wrote:
> How about using a tennis racket, restrung with piano wire? (that might
> be kind of fun, actually) HTH ;-)

You'll need a quick backhand so you can whack them twice or you'll
have shoestring tomatoes

"Sheldon" > ha scritto nel messaggio
ps.com...
> Yeah , right... for a couple dozen tomatoes... let me see your fingers
>> > > after those 500 tomatoes. Oh, they fell off. LOL
>>
>> Just wear rubber gloves. That way your fingers can stand more heat
>> and the hotter the water is, the easier the skins slip off the tomatoes.
>
> Obviously you never peeled tomatoes.... has nothing to do with heat
> because after blanching the tomatoes need to be plunged into ice water
> or you ain't gonna peel anything, so the tomatoes will be cold... but
> after about two dozen tomatoes your fingers will ache so bad from
> peeling bits of skin they'll go numb, they'll feel like they fell
> off.
> Sheldon


How the hell do you think people have canned hundreds of quarts or liters of
tomatoes every year since home canning was devised? They do NOT leave the
skins on.
--
http://www.judithgreenwood.com

"Giusi" > wrote in message
...
>
> "Sheldon" > ha scritto nel messaggio
> ps.com...
>> Yeah , right... for a couple dozen tomatoes... let me see your fingers
>>> > > after those 500 tomatoes. Oh, they fell off. LOL
>>>
>>> Just wear rubber gloves. That way your fingers can stand more heat
>>> and the hotter the water is, the easier the skins slip off the tomatoes.
>>
>> Obviously you never peeled tomatoes.... has nothing to do with heat
>> because after blanching the tomatoes need to be plunged into ice water
>> or you ain't gonna peel anything, so the tomatoes will be cold... but
>> after about two dozen tomatoes your fingers will ache so bad from
>> peeling bits of skin they'll go numb, they'll feel like they fell
>> off.
>> Sheldon
>
>
> How the hell do you think people have canned hundreds of quarts or liters
> of tomatoes every year since home canning was devised? They do NOT leave
> the skins on.
> --

You know those old gag wind up false teeth that just chatter and clatter
away?

That is what you're talking to.



--
Posted via a free Usenet account from http://www.teranews.com

On Oct 25, 3:56?am, "GUINEAGiusi" > wrote:
> "Sheldon" > ha scritto nel ooglegroups.com...
>
> > Yeah , right... for a couple dozen tomatoes... let me see your fingers
> >> > > after those 500 tomatoes. Oh, they fell off. LOL
>
> >> Just wear rubber gloves. That way your fingers can stand more heat
> >> and the hotter the water is, the easier the skins slip off the tomatoes.
>
> > Obviously you never peeled tomatoes.... has nothing to do with heat
> > because after blanching the tomatoes need to be plunged into ice water
> > or you ain't gonna peel anything, so the tomatoes will be cold... but
> > after about two dozen tomatoes your fingers will ache so bad from
> > peeling bits of skin they'll go numb, they'll feel like they fell
> > off.
> > Sheldon
>
> How the hell do you think people have canned hundreds of quarts or liters of
> tomatoes every year since home canning was devised? They do NOT leave the
> skins on.

Because they're not making fresh salsa... canned tomatoes are cooked
until their skins essentially fall off by themselves, you brainless
GUINEA!

Sheldon

"cyberWOP" wrote:
> "GUINEAGiusi" spits:
> > "Sheldon" writes:
> >
> >> Yeah , right... for a couple dozen tomatoes... let me see your fingers
> >>> > > after those 500 tomatoes. Oh, they fell off. LOL
>
> >>> Just wear rubber gloves. That way your fingers can stand more heat
> >>> and the hotter the water is, the easier the skins slip off the tomatoes.
>
> >> Obviously you never peeled tomatoes.... has nothing to do with heat
> >> because after blanching the tomatoes need to be plunged into ice water
> >> or you ain't gonna peel anything, so the tomatoes will be cold... but
> >> after about two dozen tomatoes your fingers will ache so bad from
> >> peeling bits of skin they'll go numb, they'll feel like they fell
> >> off.
> >> Sheldon
>
> > How the hell do you think people have canned hundreds of quarts or liters
> > of tomatoes every year since home canning was devised? They do NOT leave
> > the skins on.
> > --
>
> You know those old gag wind up false teeth that just chatter and clatter
> away?

Another brainless GUINEA who has never spent a minute in a kitchen...
CyberWOP!

Sheldon

On Tue, 23 Oct 2007 19:08:55 GMT, Mitch@... wrote:

>
>>..and how the hell do you peel all those skin off them for making
>>salsa? Good luck!
>
>Blanch them.

Why did you bring up a message from July 15 2007 that had more than 50
responses?
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Sheldon wrote:
> On Oct 24, 7:19?pm, zxcvbob > wrote:
>> How about using a tennis racket, restrung with piano wire? (that might
>> be kind of fun, actually) HTH ;-)
>
> You'll need a quick backhand so you can whack them twice or you'll
> have shoestring tomatoes
>


OK, it might not work very well, but you gotta admit it was a great visual.

Bob

"Thwack (splat)"

"Sheldon" > ha scritto nel messaggio
ups.com...
> On Oct 25, 3:56?am, "GUINEAGiusi" > wrote:
>> "Sheldon" > ha scritto nel
>> ooglegroups.com...
>>
>> > Yeah , right... for a couple dozen tomatoes... let me see your fingers
>> >> > > after those 500 tomatoes. Oh, they fell off. LOL
>>
>> >> Just wear rubber gloves. That way your fingers can stand more
>> >> heat
>> >> and the hotter the water is, the easier the skins slip off the
>> >> tomatoes.
>>
>> > Obviously you never peeled tomatoes.... has nothing to do with heat
>> > because after blanching the tomatoes need to be plunged into ice water
>> > or you ain't gonna peel anything, so the tomatoes will be cold... but
>> > after about two dozen tomatoes your fingers will ache so bad from
>> > peeling bits of skin they'll go numb, they'll feel like they fell
>> > off.
>> > Sheldon
>>
>> How the hell do you think people have canned hundreds of quarts or liters
>> of
>> tomatoes every year since home canning was devised? They do NOT leave
>> the
>> skins on.
>
> Because they're not making fresh salsa... canned tomatoes are cooked
> until their skins essentially fall off by themselves, you brainless
> GUINEA!
>
> Sheldon

No, they are not. They cook in the bottle as they are processed. I watched
my mother do it, my neighbors in the US and now those in Italy. They peel
the tomatoes, put them into the jars with salt, seal and process. If you
cooked them before canning them, they would fall apart.


--
http://www.judithgreenwood.com

>

In article >,
Sqwertz > wrote:

> On Tue, 23 Oct 2007 14:18:17 -0500, Omelet wrote:
>
> > In article >, Mitch@...
> > wrote:
> >
> >>>..and how the hell do you peel all those skin off them for making
> >>>salsa? Good luck!
> >>
> >> Blanch them.
> >
> > Yes.
> >
> > Blanching and peeling is easy.
>
> It doesn't work on some tomatoes - especially those that you get
> at the supermarket nowdays - grown with tougher skins.
>
> I use a serrated vegetable peeler if I want to get the skins off.
> Much easier, and it doesn't cook the tomatoes at all.
>
> -sw

Blanching does not "cook" them either if you do it right.

I blanched some of those "vine ripe" tomatoes from the grocery store
last week to use in a pureed recipe.

The peeled just fine. :-)
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article >,
"Giusi" > wrote:

> "Sheldon" > ha scritto nel messaggio
> ps.com...
> > Yeah , right... for a couple dozen tomatoes... let me see your fingers
> >> > > after those 500 tomatoes. Oh, they fell off. LOL
> >>
> >> Just wear rubber gloves. That way your fingers can stand more heat
> >> and the hotter the water is, the easier the skins slip off the tomatoes.
> >
> > Obviously you never peeled tomatoes.... has nothing to do with heat
> > because after blanching the tomatoes need to be plunged into ice water
> > or you ain't gonna peel anything, so the tomatoes will be cold... but
> > after about two dozen tomatoes your fingers will ache so bad from
> > peeling bits of skin they'll go numb, they'll feel like they fell
> > off.
> > Sheldon
>
>
> How the hell do you think people have canned hundreds of quarts or liters of
> tomatoes every year since home canning was devised? They do NOT leave the
> skins on.

They shanghai the kids into helping peel. :-)
That is what mom always did...

She used to put up 50 to 100 quarts of tomatoes any year she was able to
get her hands on that many.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article . com>,
Sheldon > wrote:

> On Oct 25, 3:56?am, "GUINEAGiusi" > wrote:
> > "Sheldon" > ha scritto nel
> > ooglegroups.com...
> >
> > > Yeah , right... for a couple dozen tomatoes... let me see your fingers
> > >> > > after those 500 tomatoes. Oh, they fell off. LOL
> >
> > >> Just wear rubber gloves. That way your fingers can stand more heat
> > >> and the hotter the water is, the easier the skins slip off the tomatoes.
> >
> > > Obviously you never peeled tomatoes.... has nothing to do with heat
> > > because after blanching the tomatoes need to be plunged into ice water
> > > or you ain't gonna peel anything, so the tomatoes will be cold... but
> > > after about two dozen tomatoes your fingers will ache so bad from
> > > peeling bits of skin they'll go numb, they'll feel like they fell
> > > off.
> > > Sheldon
> >
> > How the hell do you think people have canned hundreds of quarts or liters
> > of
> > tomatoes every year since home canning was devised? They do NOT leave the
> > skins on.
>
> Because they're not making fresh salsa... canned tomatoes are cooked
> until their skins essentially fall off by themselves, you brainless
> GUINEA!
>
> Sheldon

Ugh.

You have obviously never canned tomatoes Sheldon!
Nothing could be further from the truth...
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

On Oct 24, 6:19 pm, zxcvbob > wrote:
> How about using a tennis racket, restrung with piano wire? (that might
> be kind of fun, actually) HTH ;-)
>
> Bob


Hire 55 people. Give each one a knife and 10 tomatoes ....

wrote:
> On Oct 24, 6:19 pm, zxcvbob > wrote:
>> How about using a tennis racket, restrung with piano wire? (that might
>> be kind of fun, actually) HTH ;-)
>>
>> Bob
>
>
> Hire 55 people. Give each one a knife and 10 tomatoes ....
>


Math check!

In article >, says...
> wrote:
> > On Oct 24, 6:19 pm, zxcvbob > wrote:
> >> How about using a tennis racket, restrung with piano wire? (that might
> >> be kind of fun, actually) HTH ;-)
> >>
> >> Bob
> >
> >
> > Hire 55 people. Give each one a knife and 10 tomatoes ....
> >
>
>
> Math check!
>

50 people, 10 tomatoes. Someone failed algebra!

x*10=500, solve for x.

On Oct 28, 4:55?pm, Omelet > wrote:
> In article >,
>
>
>
>
>
> Sqwertz > wrote:
> > On Tue, 23 Oct 2007 14:18:17 -0500, Omelet wrote:
>
> > > In article >, Mitch@...
> > > wrote:
>
> > >>>..and how the hell do you peel all those skin off them for making
> > >>>salsa? Good luck!
>
> > >> Blanch them.
>
> > > Yes.
>
> > > Blanching and peeling is easy.
>
> > It doesn't work on some tomatoes - especially those that you get
> > at the supermarket nowdays - grown with tougher skins.
>
> > I use a serrated vegetable peeler if I want to get the skins off.
> > Much easier, and it doesn't cook the tomatoes at all.
>
> > -sw
>
> Blanching does not "cook" them either if you do it right.

For the skins to slip off easily they pretty much need to be partially
cooked.

> I blanched some of those "vine ripe" tomatoes from the grocery store
> last week to use in a pureed recipe.

Some... I bet it was nowhere near 500.

When pureed you wasted your time peeling, the skins would be pureed
too... plus when you tossed out the skins along went substantial
nutritional value. And it's pretty idiotic pureeing those expensive
salad tomatoes... would have been much smarter, MUCH SMARTER using
canned.

I don't see any reason to peel tomatoes for fresh salsa... the entire
concept of fresh salsa is to consume *all* the parts of the
vegetables, raw, and in as fresh a state as possible. Dicing 500
tomatoes by hand is no biggie, but again, only a pinhead would prepare
such a quantity all at once, it will spoil before it gets eaten...
after 2-3 days in the fridge it begins to get strange, by the tenth
day it's composting... and you really can't freeze fresh salsa,
otherwise you may as well have prepared cooked salsa.

Do it right... you did nothing right, Ms Potato Head... Ms Mashed
Potato Head! hehehe

Sheldon

In article om>,
Sheldon > wrote:

> > I blanched some of those "vine ripe" tomatoes from the grocery store
> > last week to use in a pureed recipe.
>
> Some... I bet it was nowhere near 500.
>
> When pureed you wasted your time peeling, the skins would be pureed
> too... plus when you tossed out the skins along went substantial
> nutritional value. And it's pretty idiotic pureeing those expensive
> salad tomatoes... would have been much smarter, MUCH SMARTER using
> canned.

They were on the ragged edge of going bad and needed to be used up.
It was either cook them or let them rot.

And the recipe I was using them in did not lend itself to removing the
skins afterwards. I do NOT like tomato skins in some recipes. It ruins
the texture.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Omelet wrote:
> Sheldon wrote:
> > Om wrote:
> > > I blanched some of those "vine ripe" tomatoes from the grocery store
> > > last week to use in a pureed recipe.
>
> > When pureed you wasted your time peeling, the skins would be pureed
> > too
>
> And the recipe I was using them in did not lend itself to removing the
> skins afterwards. I do NOT like tomato skins in some recipes. It ruins
> the texture.

PUREED! How will you find any stinkin' skins... I got yer texture
schwingin', smooth and gelatinous. hehe

Sheldon

In article .com>,
Sheldon > wrote:

> Omelet wrote:
> > Sheldon wrote:
> > > Om wrote:
> > > > I blanched some of those "vine ripe" tomatoes from the grocery store
> > > > last week to use in a pureed recipe.
> >
> > > When pureed you wasted your time peeling, the skins would be pureed
> > > too
> >
> > And the recipe I was using them in did not lend itself to removing the
> > skins afterwards. I do NOT like tomato skins in some recipes. It ruins
> > the texture.
>
> PUREED! How will you find any stinkin' skins... I got yer texture
> schwingin', smooth and gelatinous. hehe
>
> Sheldon

Tomato skins don't puree readily. At all.

Can I puree that schwingin' for the calves foot jelly I was making? ;-D
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article >,
says...
> In article .com>,
> Sheldon > wrote:
>
> > Omelet wrote:
> > > Sheldon wrote:
> > > > Om wrote:
> > > > > I blanched some of those "vine ripe" tomatoes from the grocery store
> > > > > last week to use in a pureed recipe.
> > >
> > > > When pureed you wasted your time peeling, the skins would be pureed
> > > > too
> > >
> > > And the recipe I was using them in did not lend itself to removing the
> > > skins afterwards. I do NOT like tomato skins in some recipes. It ruins
> > > the texture.
> >
> > PUREED! How will you find any stinkin' skins... I got yer texture
> > schwingin', smooth and gelatinous. hehe
> >
> > Sheldon
>
> Tomato skins don't puree readily. At all.
>
> Can I puree that schwingin' for the calves foot jelly I was making? ;-D
>

Talk to the folks at Pastene, they sell ground peeled tomatoes.

In article >,
T > wrote:

> In article >,
> says...
> > In article .com>,
> > Sheldon > wrote:
> >
> > > Omelet wrote:
> > > > Sheldon wrote:
> > > > > Om wrote:
> > > > > > I blanched some of those "vine ripe" tomatoes from the grocery store
> > > > > > last week to use in a pureed recipe.
> > > >
> > > > > When pureed you wasted your time peeling, the skins would be pureed
> > > > > too
> > > >
> > > > And the recipe I was using them in did not lend itself to removing the
> > > > skins afterwards. I do NOT like tomato skins in some recipes. It ruins
> > > > the texture.
> > >
> > > PUREED! How will you find any stinkin' skins... I got yer texture
> > > schwingin', smooth and gelatinous. hehe
> > >
> > > Sheldon
> >
> > Tomato skins don't puree readily. At all.
> >
> > Can I puree that schwingin' for the calves foot jelly I was making? ;-D
> >
>
> Talk to the folks at Pastene, they sell ground peeled tomatoes.

Like I said before...

I had some good salad tomatoes fixin' to go soft/spoiled and wanted to
use them up before seeing them get wasted!!!

I'm perfectly well aware I can get some really good pre-peeled diced or
fine chopped canned tomatoes! I can even get them canned salt free. I
use them some for sauces and they are most excellent. I've even used
them to make taco toppings when fresh tomatoes went over $3.00 per lb.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

cybercat wrote:
> Not my grandmother. She would have lit a cigarette, reapplied her lipstick,
> and said, "What fresh hell is this?"
>
>

Mine too. Minus the cigarette and lipstick.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com