Subj : Re: Tomatoes
To : Dale Shipp
From : Dave Drum
Date : Wed Jul 06 2022 06:33:00
-=> Dale Shipp wrote to Bj�Rn Felten <=-
DD> Tomatoes are not much trouble at all if one has space and sunlight.
BF> Easy to say now, but what about when winter comes? 8-)
BF> I've grown tomatoes (and a lot of other stuff) for
BF> decades. Until my beloved wife left me (R.I.P. Anita) and I
BF> lost interest in gardening, that we always did together.
BF> My point was of course, that the only way to get a real Italian,
BF> sun ripe tomato is to get them canned directly from Italy -- and
BF> they are far cheaper than any fresh tomato that you can
BF> find on any farmers market, and tastes better than even
BF> your best attempt to grow them yourself.
DS> I agree but only if your goal is cooking with them. There are also
DS> American brands of canned tomatoes that have better flavor than any
DS> store bought tomato. BUT, neither is suitable to put on a sandwich.
DS> One needs a fresh slice of tomato for that.
Absolutely true. When I first made my Italian cheese Bread I was growing
beefsteak tomatoes in the little backyard garden behind the garage.
I removed the loaf from the bread machine, sliced and buttered, then
thick sliced a freshly picked tomato (which pretty much covered the
slice of bread) topped it with another slice and yuuuuummmmmm. I still
have the taste memory over 30 years later. Bv)=
BF> Is there anyone here from the 96% metric world?
DS> I don't know, but it is fairly easy to switch between metric and
DS> English measures, although the results look strange after a conversion
DS> from one system to the other.
Many of my recipes of the past two years have both avoirdupois and
metric measures. It makes the Meal Master ingredients list look a bit
strange sometimes. But, what the hey ........
1 c Warm water; 125�F/52�C
2 tb Olive oil
3 c Unbleached flour
2 ts Sugar
1/2 ts Salt
1 ts Italian seasoning mix
1/4 ts Garlic granules
1 Packet cheese mix from a box
- of generic Mac & Cheese.
1 pk Active dry yeast
Cornmeal
1 Egg white; beaten
Place ingredients except cornmeal & egg white in bread
machine pan according to manufacturer's directions.
Process on dough setting.
Sprinkle ungreased cookie sheet with cornmeal. At end
of dough cycle, remove dough from machine; place on a
lightly floured surface. Punch down dough (If dough
is sticky, knead in additional flour before shaping).
Shape dough into baguette-shaped loaf about 12" long.
Place loaf on cornmeal-coated sheet. Cover; let rise
in warm place, 80-85�F/27-29�C, for 20-25 minutes or
until light and doubled in size.
Heat oven to 375�F/190�C. With a sharp knife, make
one deep lengthwise slash in top of loaf. Brush loaf
with egg white.
Bake for 25-35 minutes or until loaf sounds hollow
when lightly tapped.
Makes one 12 slice loaf.
NOTE: You can also let the bread machine do the baking
for you - but the loaf won't look "rustic". It will, of
course, taste just as good. - UDD
Uncle Dirty Dave's Kitchen
MMMMM
... Best gift for the person who has everything: A burglar alarm
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