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Author Topic: Food Thread: Kitchen Chemistry  (Read 576301 times)

Sheb

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Re: Food Thread: To Beef or Not to Beef
« Reply #2910 on: June 15, 2015, 02:29:25 pm »

Soup? Pasta sauce?
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Frumple

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Re: Food Thread: To Beef or Not to Beef
« Reply #2911 on: June 15, 2015, 02:32:11 pm »

More seriously, you could consider frying them. Fried green tomatoes are well loved, and I guess it doesn't make much of a difference if they're red? Don't actually know, don't eat much in the way of tomato.

No clue how to cook fried tomatoes, though. Google probably knows, ha.
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Eldin00

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Re: Food Thread: To Beef or Not to Beef
« Reply #2912 on: June 15, 2015, 02:40:35 pm »

So, my brother brought over tomatoes the other week. They're still good, due to not being ripe at the time. I have a drawer full of tomatoes, and no clue what to do with them. Any suggestions?

Ideas for excess tomatoes:

Homemade tomato sauce or tomato paste
Homemade ketchup
Homemade pico de gallo or salsa
Bruschetta
Chopped tomatoes for salads
Sliced tomatoes for sandwiches

If you still have any green ones:
Fried green tomatoes
Salsa verde
Green tomato relish
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Sheb

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Re: Food Thread: To Beef or Not to Beef
« Reply #2913 on: June 15, 2015, 02:41:22 pm »

Oh, bruschetta is really nice. I want some now...
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Eldin00

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Re: Food Thread: To Beef or Not to Beef
« Reply #2914 on: June 15, 2015, 02:42:55 pm »

More seriously, you could consider frying them. Fried green tomatoes are well loved, and I guess it doesn't make much of a difference if they're red? Don't actually know, don't eat much in the way of tomato.

No clue how to cook fried tomatoes, though. Google probably knows, ha.

Ripe tomatoes don't fry well. Green tomatoes are very firm, and have minimal juice, while ripe tomatoes are much softer and juicier.
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penguinofhonor

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Re: Food Thread: To Beef or Not to Beef
« Reply #2915 on: June 15, 2015, 02:46:03 pm »

Ripe tomatoes might get too mushy when fried, though if they're still really firm I think they'd be okay. The taste would be different but honestly it'd probably be an improvement. When I made fried green tomatoes, the partially ripe ones tasted the best.

You can also dice them up and use them in chili or sloppy joes instead of ketchup or tomato sauce. Diced tomatoes basically dissolve when cooked long enough.


Man, I might need to get some excess tomatoes.
« Last Edit: January 15, 2016, 05:18:27 pm by penguinofhonor »
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Eldin00

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Re: Food Thread: To Beef or Not to Beef
« Reply #2916 on: June 15, 2015, 02:52:37 pm »

It was easy to come up with the list because I have frequently had the benefit of excess tomatoes  :D
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Sheb

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Re: Food Thread: To Beef or Not to Beef
« Reply #2917 on: June 15, 2015, 02:53:36 pm »

Green tomato chutney is one of the best thing I've ever had. A life with a jar of green tomato chutney in the fridge is a good life.
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scrdest

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Re: Food Thread: To Beef or Not to Beef
« Reply #2918 on: June 15, 2015, 03:02:04 pm »

Remember, tomato sauce is the bread of sauces. Tasty on its own, but it's a good base for adding more tasty things, thereby multiplying the tastiness. Mushrooms. Olives and capers. Random veggies, as a stew.

Also, you can dry them - that way you have a ton of tomatoes that can survive for long periods.
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Eldin00

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Re: Food Thread: To Beef or Not to Beef
« Reply #2919 on: June 15, 2015, 03:04:00 pm »

Green tomato chutney is one of the best thing I've ever had. A life with a jar of green tomato chutney in the fridge is a good life.

Do you have a recipe? I'm curious as to how different it is from the green tomato relish I make at home (which has a flavor and consistency within the range of things I've seen called 'chutney' in the past).
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Sheb

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Re: Food Thread: To Beef or Not to Beef
« Reply #2920 on: June 15, 2015, 03:05:24 pm »

Not handy, I'll have to ask my dad. He made a crapton that year when the rain ruined our tomato harvest before they were ripe. My life too a turn for the delicious that day.
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Eldin00

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Re: Food Thread: To Beef or Not to Beef
« Reply #2921 on: June 15, 2015, 03:13:57 pm »

Sounds familiar. I do a final harvest each year the day after the first frost. Last year I ended up with 7lb (about 3kg) of green tomatoes and about half that many ripe ones, along with miscellaneous other herbs and vegetables, much of which ended up being made into different canned or frozen foods over the course of the following week.
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Arx

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Re: Food Thread: To Beef or Not to Beef
« Reply #2922 on: June 18, 2015, 12:42:39 pm »

I made sautéed broccoli (with a little garlic)! It's absolutely delicious - hints of caramelisation, tender but with nice texture, and a mellow (? not sure how to put it) broccoli flavour underpinning it all. It loses quite a lot of bulk, so I think it's be better with more than I did this time, but otherwise this is by far my favourite way of cooking broccoli. Alas, I have no pictures.
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crazysheep

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Re: Food Thread: To Beef or Not to Beef
« Reply #2923 on: June 18, 2015, 12:53:25 pm »

Is it like stirfried broccoli?
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Arx

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Re: Food Thread: To Beef or Not to Beef
« Reply #2924 on: June 18, 2015, 12:54:58 pm »

Probably pretty similar, or even exactly the same thing.
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