What's cookin'?


#1427

That point is on point.


#1428

First effort? Wow.


#1429

Which one do you generally use for cooking? Chopped, strained, sauce?


#1430

I use finely chopped unless I want a really smooth sauce in which case I use strained. Not familiar with the “sauce” product.

They now have an app that will show you the field that the tomatoes in a particular box came from.


#1431

Ohhh… it’s like that.

I bought the sauce version the other day. I don’t know why. I usually use a can of paste and a can of whole tomatoes hand crushed or puréed. But I was rushing and there it was.


#1432

Is it thicker?


#1433

The sauce? I haven’t used it yet.


#1434

It was a whim. I didn’t have any particular plans for it. I like to have tomato sauce fixings in the cupboard just in case, and remembered that cooks on the board really like it. But I couldn’t remember which version of Pomi is preferred.


#1435

I have another Tofu question… since the first one got so much action. :smile: For those who don’t like too much heat, what would you use as a substitute for the Sambal Oelek in a Tofu Spread? Maybe Sun-dried Tomatoes? Olives? Pesto?


#1436

Thai chilli sauce. Its more sweet, like the kind you get with egg rolls.


#1437

Did this Serious Eats technique for a little two rib roast and it was perfect.


#1438

My German hippie friends actually made two different kinds of tofu spread, but I can’t remember what the other one was.

I think herbs and garlic a la Boursin / Alouette would be good.


#1439

That’s basically what I do, except instead of finishing in a hot oven I use a blowtorch.


#1440

Good job Cath.


#1441

I’d also thought about the broiler. The closest I come to a blow torch is a little one for creme brulee.


#1442

For la cena di San Silvestro I’m making daube out of the gamiest lamb I’ve ever bought. At first I thought it had spoiled, but now that I have (to quote the judges of the original Japanese Iron Chef Battle Lamb) “controlled the bad smell” with onion, garlic, thyme, anchovies, and red wine it’s pretty appetizing.


#1443

We bought a lamb from a local rancher a couple of years ago. Grass fed. It tasted unlike any lamb we’d ever had and it was wonderful. Didn’t taste like any other meat either. But it didn’t stink :slight_smile:


#1444

Now that took a minute to look up. The Dinner of Silvester? What? Ahhh… New Years Eve, Italian style.

P.S. How was your gamey lamb?


#1445

The lamb was great. Tasted about like the usual retired weed control lambs we get from our CSA farm.


#1446

What is that?