What's cooking? (1 Viewer)

[Nelson Au]

I was surprised, I only bought that tomato about a week ago.

 

[DaveF]

 

[Nelson Au]

Ha, ha! Yeah, killer tomatoes!

 

[Malcolm R]

I was surprised, I only bought that tomato about a week ago.

Sounds like it could be a few different reasons (most likely extended cold storage).

https://hoke.ces.ncsu.edu/2018/07/why-are-tomato-seeds-sprouting-inside-of-my-tomato/

 

[Nelson Au]

Thanks Malcolm! I also found another website that said once the fruit has started to sprout or developed vivipary, you shouldn’t eat it just to be safe. Just use it to plant a new tomato plant. So if I can, I’ll see if I can grow one.

Tomato Vivipary: Learn About Seeds Germinating In A Tomato

It is generally easy to tell from the skin of a tomato if the fruit is becoming over ripe. However, occasionally a tomato will look perfectly normal on the outside, while a peculiar sign of over matur

www.gardeningknowhow.com

 

[Dennis Nicholls]

I have that problem mostly with Roma tomatoes. They sprout quicker than other varieties. When I need a tomato for tonight's dinner, I may take a lightly sprouted one and just pull out the seeds and other interior parts, leaving just the shell of the tomato.

Fred Meyer has tri tip steaks on for $3.99/lb. I'm soaking a couple in marinade, using balsamic vinegar, red wine, left-over coffee, and some curry powder. FM also has spareribs for $1.29/lb so it's time to fill up the freezer for summer.

 

[Josh Steinberg]

Last night, after midnight, I had a craving for some kind of crispy chicken and some kind of hot sauce. Looked in the fridge. Had one lonely raw chicken cutlet, and some sweet chili sauce. Quickly cut up and breaded and fried the chicken, dunked the pieces in hot sauce, less than fifteen minutes from start to finish. Not bad!

 

[BobO'Link]

I have to ask just how you guys are storing your tomatoes. I live in the Mid-South, live almost exclusively on tomatoes when they are in season (there's nothing like a good, fresh, *home grown* tomato). One of my wife's aunts has a huge garden and keeps us supplied in tomatoes - we eat and can them all summer long thanks to her. We've even gotten green ones, wrapped them in newspaper, and stored them under the bed to ripen for winter (kind of works). I've seen them in all stages of ripeness and decay but have *never* seen one sprout like in that photo.

 

[Dennis Nicholls]

I have a wicker basket on my kitchen counter, where I stick my apples, tomatoes, and cut onions. Potatoes go into a cardboard box out of the light, as do whole onions distant from the potatoes.

 

[Nelson Au]

I keep the tomatoes on the kitchen counter too. I usually buy enough to eat within 2 weeks.

Maybe I’ll get lucky and the sprouting one I have will grow into a new plant and provide fruit later. I planted it in a pot today.

 

[DaveF]

One pot pasta tonight

 

[DaveF]

Bagels the prior couple days

 

[DaveF]

Fresh bagels gave me a bagel breakfast egg and bacon sandwich

 

[Lord Dalek]

Sooooo I bought a used dehydrator last week (an old Vitamix Harvest Savour FYI) and am making jerky for the first time! Hope it turns out well.

 

[Nelson Au]

Dave, that one pot pasta looks good. I’ve been using an Instant Pot recently, but I imagine that wasn’t made with one? Is that prosciutto in there? I’d be interested in that recipe and cooking instruction, is it shareable?

 

[DaveF]

Dave, that one pot pasta looks good. I’ve been using an Instant Pot recently, but I imagine that wasn’t made with one? Is that prosciutto in there? I’d be interested in that recipe and cooking instruction, is it shareable?

https://www.thekitchn.com/one-pot-pasta-recipes-261459

Put stuff in skillet and boil for 10 minutes. (No instant pot)

That combo was: fettuccine, cherry tomatoes, Serrano ham (like prosciutto), fresh basil, capers, some salt and EVOO. The capers and basil gave it a sour / acidic tone. I added some cheap Kraft Parmesan to a second serving and that brought the flavor more neutral.

It’s an easy dish to play with and find what you like. It’s not the greatest dish ever. But I‘ve enjoyed it the two or three times I’ve done it.

 

[Nelson Au]

Thanks Dave! That site looks like it has some good options, I’ll read all of them. I like that they are quick and simple!

 

[DaveF]

It says boil off all water. That’s not quite so. cook til pasta is done. There will be some residual water left. It will thicken with some stirring after heat is off.

Trust the pasta starches to do their thing.

 

[Josh Steinberg]

I’m doing a double meal tomorrow. The primary mission is to make a big pot of meatballs, which I think are always better the next day, so they’ll be saved for the weekend. But for the actual eating something for dinner tomorrow, I have some tilapia that I’ll figure something out with. And a side of some sort with some sweet potatoes that have been lying around. It’s a fun challenge to do something like that and then very rewarding when I finally do eat the meatballs since all of the work will have been done already.

 

[dana martin]

so between Christmas and my Birthday i received to very impressive cookbooks,

lets just say, the Prime Rib and Horseradish sauce on New Years Day was perfect, oh I see a lot of time in the back yard this year